Modern Food Science and Technology

(2013,Vo1.29,No.2)

1.Study on the bacteriostasis of the extracts from legume of Albizzia julibrissn Durazz

Chen, Chang-Yi (Huaian Institute of Supervision and Inspection on Product Quality, Huaian 223001, China)  Source: Modern Food Science and Technology, v 29, n 2, p 274-276 310,February 2013

2.Detection and enumeration of enterobacteriaceae in meat and meat products

Huang, Yu-Feng (National Centre for Quality Supervision and Testing of Processed Food Guangzhou, Guangzhou Key Laboratory of Testing Technology for Food Safety, Guangzhou Quality Supervision and Testing Institute, Guangzhou Guangdong 510110, China); Liu, Dong-Hong; Nie, Yan-Yan; Luo, Hai-Ying; Luo, Dong-Hui; Hou, Xiang-Chang; Guo, Xin-Dong; Wu, Yu-Luan  Source: Modern Food Science and Technology, v 29, n 2, p 409-412 428, February 2013

3.HPLC fingerprint of Radix Fici in medicated diet

Shi, Tian-Xiang (College of Medical Information Engineering, Guangzhou University of Chinese Medicine, Guangzhou 510006, China); Lin, Yu-Ya; Luo, Ming; Wei, Ping; Liu, Dong-Hui; Lin, Hua-Yan; Lin, Wei-Wei; Xu, Ri-Xin; Wei, Gang  Source: Modern Food Science and Technology, v 29, n 2, p 401-404, February 2013 

4.Study on processing technology of single-screw extruder to produce textured beef

Li, Fu-Quan (Department of Biotechnology, Neijiang Vocational and Technical College, Neijiang 641100, China); Chen, Ke; Yang, Wen; Duan, Cui-Cui  Source: Modern Food Science and Technology, v 29, n 2, p 335-338 366, February 2013 

5.Effect of microfluidization treatment on rheological characteristics and microstructure of soy yogurt

Lei, Yong-Gang (College of Light Industry and Food Science, South China University of Technology, Guangzhou 510640, China); Zheng, Yin; Li, Li  Source: Modern Food Science and Technology, v 29, n 2, p 251-255 263, February 2013 

6.Reviews of rapid detection methods for foodborne pathogenic microorganisms

Wei, Zi-Hao (College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China); Li, Bian-Sheng  Source: Modern Food Science and Technology, v 29, n 2, p 438-442 451, February 2013 

7.Development of a compound improver of sponge cake

Li, Jia-Yu (Guangzhou Honsea Industry Co. Ltd., Guangzhou 510530, China); Song, Zhen-Shan; Guo, Hua; Zhou, Xue-Song  Source: Modern Food Science and Technology, v 29, n 2,p 383-387, February 2013 

8.Effect of cooking process on quality properties and in vitro digestibility of cooked rice

Lu, Wei (College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China); Wang, Jin-Mei; Yang, Xiao-Quan  Source: Modern Food Science and Technology, v 29, n 2, p 264-268 273, February 2013 

9.Study on the processing development of nutritional pumpkin red bean steamed bread

Fang, Ying (Center of Experimental Teaching for Common Basic Courses, South China Agricultural University, Guangzhou 510642, China); Gao, Xiang-Yang; Yang, Ru-Hong; Liu, Xin Source: Modern Food Science and Technology, v 29, n 2, p 349-353 387, February 2013 

10.Optimization conditions of koji making by Aspergillus oryzae 1228 and study on soy sauce brewing

Liu, Xiao-Rong (Dept. of Food, Guangdong Industry Technical College, Guangzhou 510300, China); Tan, Cai-Deng; Chen, Xiao-Bing; Zhang, Hui-Hui  Source: Modern Food Science and Technology, v 29, n 2, p 291-293 348, February 2013

11. Preparation of activated carbons from camellia nutshell

Fan, Kang-Fu (College of Food Science, South China Agricultural University, Guangzhou 510642, China); Wu, Xue-Hui  Source: Modern Food Science and Technology, v 29, n 2, p 339-341 375, February 2013 

12.The toxicological assessment on safety of compound capsule of soy isoflavone

Yuan, Gen-Liang (By-health Co. Ltd., Guangzhou 510663, China); Jiang, Li; Yin, Guang-Ling; Huang, Yuan-Yin  Source: Modern Food Science and Technology, v 29, n 2, p 388-392,February 2013

13.Effect of UV-B radiation on reactive oxygen species and antioxidant enzymes of Nostoc flagelliforme cells

Sa, Yu-Xia (School of Food and Bioengineering, Shandong Polytechnic University, Jinan 250353, China); Yu, Hai-Feng; Yang, Lei  Source: Modern Food Science and Technology, v 29, n 2, p 247-250, February 2013

14.Mixed Fermentation of G. lucidum XinZhi and Flammulina velutipes for high-yield zinc production

Miao, Jing-Zhi (Key Construction Laboratory of Food Resource Development, Quality and Safety of Jiangsu Province, College of Food (Biology) Engineering, Xuzhou Institute of Technology, Xuzhou 221111, China); Dong, Yu-Wei; Geng, Zhi-Fei  Source: Modern Food Science and Technology, v 29, n 2, p 287-290 382, February 2013

15.Progresses of researches on Rhizopus for liquor-making

Long, Ke (Sichuan University of Science and Engineering, Zigong 643000, China); Zhao, Zhong-Kai; Ma, Ying-Ying; Yang, Jian-Gang  Source: Modern Food Science and Technology, v 29, n 2, p 443-447, February 2013

16.Backward extraction of peanut protein through SDS reverse micelles assisted by ultrasound

Gao, Yan-Xiu (College of Food Science and Technology, He'nan University of Technology, Zhengzhou 450001, China); Chen, Fu-Sheng; Liu, Kun-Lun; Guo, Zhen; Yang, Ying-Ying Source: Modern Food Science and Technology, v 29, n 2, p 311-314 330, February 2013

17.An optimized HPLC method for analyzing Vc Content in Rosa roxburghii fruits

Wang, Le-Le (Agricultural College, Guizhou University, Guizhou Engineering Research Center for Fruit Crops, Guiyang 550025, China); An, Hua-Ming  Source: Modern Food Science and Technology, v 29, n 2, p 397-400, February 2013

18.Determination of semicarbazide in flour products by ultra performance liquid chromatography-tandem mass spectrometry

Zhong, Hai-Juan (Foshan Supervision Testing Centre of Quality and Metrology, Foshan 528225, China); Liang, Chi-Qiong; Wang, Jian-Wei; Wu, Zheng-Shuang  Source: Modern Food Science and Technology, v 29, n 2, p 416-421, February 2013

19．Extraction of effective components from Schisandra sphenanthera Rehd.Et Wils and their distribution state in different phase system

Wang, Shao-Jie (College of Light Industry and Food Science, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China); Yang, Min; Wang, Man; Yu, Xin; Ren, Wen-Bin  Source: Modern Food Science and Technology, v 29, n 2, p 324-327, February 2013

20.A kinetics study on the combined drying of the osmotic dehydration and vacuum frying for the carrot chips

Huang, Sheng-Quan (College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China); Fan, Liu-Ping  Source: Modern Food Science and Technology, v 29, n 2, p 223-225 379, February 2013

21.Optimization of the fermentation conditions of dry cider

Wei, Chun-Hui (Liquor Making Bio-Technology and Application of Key Laboratory of Sichuan Province, Sichuan University of Science and Engineering, Zigong, Sichuan 643000, China); Huang, Zhi-Guo; Luo, Hui-Bo; Wang, Yi; Yang, Xiao-Dong  Source: Modern Food Science and Technology, v 29, n 2, p 367-371, February 2013

22.Study on color protection for colored noodle

Dong, Wan-Ling (Institute of Agro-products Processing, Anhui Academy of Agricultural Sciences, Hefei 230031, China); Cheng, Jiang-Hua; Yu, Long-Mei; He, Cheng-Fang; Zhu, Hong-Jie  Source: Modern Food Science and Technology, v 29, n 2, p 342-344 421, February 2013

23.Comparative analysis of different distillation extraction of flos magnoliae volatile oil

Wei, Peng-Cheng (College of Tobacco Science Henan Agricultural University, Zhengzhou 450002, China); Zhao, Ming-Qin; Liu, Peng-Fei; Liu, Hui-Jie; Zhang, Huan-Huan; Bao, Xiao-Rong; Ji, Xiao-Ming; Wei, Yue-Wei  Source: Modern Food Science and Technology, v 29, n 2, p 358-361, February 2013

24.Optimization of fluorescence in situ hybridization for the detection of bacteria in sausage samples

He, Qing (College of Bioscience and Bioengineering, South China University of Technology, Guangzhou 510006, China); Luo, Jian-Fei; Lin, Wei-Tie; Jin, Hong-Zhen  Source: Modern Food Science and Technology, v 29, n 2, p 422-425 323, February 2013

25.Rapid determination of fatty acid content in wheat by near-infrared spectroscopy

Wang, Ruo-Lan (College of Grain, Oil and Food, Henan University of Technology, Zhengzhou 450001, China); Wang, Chun-Hua; Huang, Ya-Wei  Source: Modern Food Science and Technology, v 29, n 2, p 393-396, February 2013

26.The ingredient optimization of Maillard reaction of tobacco enzymatic hydrolysate

Wen, Dong-Mei (College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China); Wu, Jing-Ming; Zhao, Mou-Ming; Zhuo, Hao-Lian; Zhao, Qiang-Zhong; Guo, Wen  Source: Modern Food Science and Technology, v 29, n 2, p 354-357 361, February 2013

27.Study on the deacidifying condition of litchi wine by ion-exchange resin 314

Yin, Yan (Department of Life Science, Huizhou University, Huizhou 516007, China); Yue, Qiang  Source: Modern Food Science and Technology, v 29, n 2, p 380-382, February 2013

28.Effects of peptide from rape pollen glutelin on hemopoietic function promotion of mice irradiated by ⁶⁰Co

Hu, Xiao-Bo (College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China); Wen, Cheng-Rong; Pang, Jie; Chen, Shao-Jun  Source: Modern Food Science and Technology, v 29, n 2, p 219-222 246, February 2013

29.Influence of salt concentration on formation of flavour ingredients in fermentation of shrimp sauce

Feng, Ying-Ying (College of Food Science, South China Agricultural University, Guangzhou 510642, China); Duan, Shan; Li, Yuan-Zhi  Source: Modern Food Science and Technology, v 29, n 2, p 269-273, February 2013

30.Study on antioxidation of Se-riched soybean oligopeptides

Cheng, Tian-De (Qingyuan Polytechnic, Qingyuan 511510, China); Dai, Bi-Sheng; Liang, Yan-Sheng  Source: Modern Food Science and Technology, v 29, n 2, p 277-279 283,February 2013

31.Rapid determination of the residues of olaquindox and 3-methylquinoline-2-carboxylic acid in aquatic products by UPLC-MS/MS

Xue, Liang-Chen (College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China); Peng, Yu-Fen; Liu, Lu; Cai, Qin-Ren; Feng, Jia-Wang; Yu, Yi-Gang  Source: Modern Food Science and Technology, v 29, n 2, p 413-415, February 2013

32.The preparation and screening of antibody of Furazolidone Metabolite

Yang, Yue-Xi (College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China); Li, Min; Li, Wen-Mei; He, Xiao-Wei  Source: Modern Food Science and Technology, v 29, n 2, p 362-366, February 2013

33.Study on extraction process of inulin from Helianthus tuberosus

Xiao, Zi-Jun (School of Yingdong Food Science and Technology, Shaoguan University, Shaoguan, 512005, China); Zhu, Ding-He; Wang, Xiao-Hong; Zhang, Meng-Dan  Source:Modern Food Science and Technology, v 29, n 2, p 315-318, February 2013

34.Candida rugosa lipase catalytalzed synthesis of alpa-tocopheryl ferulate

Chen, Gui-Quan (Guangzhou Kaihong Flavor and Fragrance Co. Ltd., Guangzhou 510550, China); Zheng, Er-Li  Source: Modern Food Science and Technology, v 29, n 2, p 376-379,February 2013

35.Study on the microwave extraction of protein from broken rice

Zhu, Jian-Hua (Yingdong College of Food Science and Technology, Shaoguan University, Shaoguan 512005, China); Zou, Xiu-Rong; Chen, Xia-Tao  Source: Modern Food Science and Technology, v 29, n 2, p 294-296, February 2013

36.Determination of equilibrium moisture content of wolfberry and optimization of the drying process

Li, Ming-Bin (The Center of New Energy Research, Ningxia University, Yinchuan 750021, China); Zhang, Zeng; Mu, Song  Source: Modern Food Science and Technology, v 29, n 2, p 284-286 334, February 2013

37.Determination of methanol in wine by head space GC with capillary column

Zeng, You (Guangzhou Wine Analytical Centre, Guangzhou 510160, China); Ding, Yi  Source: Modern Food Science and Technology, v 29, n 2, p 405-408, February 2013 

38.Properties and stability of the pigment from water caltrop outer peel

Deng, Qing (College of Food Science, South China Agricultural University, Guangzhou 510642, China); Zhou, Ai-Mei; Fu, Yu-Gang; Liu, Xin  Source: Modern Food Science and Technology, v 29, n 2, p 280-283, February 2013

39.Study on preparation condition for the chitosan from flies maggots

Ma, Cui-Cui (Heilongjiang Key Laboratory of Agricultural Products Processing, College of Food and Biological Engineering, Qiqihar University, Qiqihar 161006, China); Ren, Jian Source: Modern Food Science and Technology, v 29, n 2, p 331-334, February 2013

40.Study on microcapsule preparation of yellow pigment from pumpkin

Zhang, Han-Bin (Heilongjiang East College, Harbin 150001, China); Zhang, Jun; Fu, Hong-Yan; Han, Guang-Yuan  Source: Modern Food Science and Technology, v 29, n 2, p 319-323, February 2013

41.Preparation of a functional beverage with extract of wood frogs eggs

Jin, Li-Ming (Jilin Agricultural Science and Technology, Jilin, 132101, China)  Source: Modern Food Science and Technology, v 29, n 2, p 328-330, February 2013

42.Screening and optimization of fermentation conditions of Aspergillus oryzae isolated from Yangjiang lobster sauce

Qu, Zhi (College of Food Science, South China Agricultural University, Guangzhou 510640, China); Jiang, Ai-Min; Su, Yun; Wu, Lan-Fang; Li, Jun-Guang  Source: Modern Food Science and Technology, v 29, n 2, p 301-305, February 2013

43.Online concentration technology determination of lead and cdmium in oils by graphite furnace atomic absorption spectrometry

Du, Li-Juan (Institute of Agriculture Quality Standards and Testing Technique, Yunnan Academy of Agricultural Science, Kunming 650223, China); Yan, Hong-Mei; Shao, Jin-Liang; Fan, Jian-Lin; Chen, Jin-Yu; Lan, Shan-Shan; He, Li-Zhong  Source: Modern Food Science and Technology, v 29, n 2, p 426-428, February 2013

44.Application of hydroxy propyl distarch phosphate in pearl ball

Tian, Ying (Suzhou GaoFeng Starch Technology Co. Ltd., Suzhou 215168, China); Xu, Hai-Juan  Source: Modern Food Science and Technology, v 29, n 2, p 372-375, February 2013

45.The influence of storage and transport environment on grape quality

Li, Chen (College of Engineering and Technology, Northeast Forestry University, Harbin 150040, China); Liu, Ying; Weng, Zhen; Chen, Yan-Na  Source: Modern Food Science and Technology, v 29, n 2, p 230-235, February 2013 

46.Death mechanism of muscle cell after animal slaughtering

Wang, Wen-Hang (College of Food Science and Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China); Rong, Qi; Li, De-Wang; Teng, An-Guo; Liu, An-Jun  Source: Modern Food Science and Technology, v 29, n 2, p 429-433, February 2013 

47.The medium optimization of Rhizopus sp. for bioconversion of canrenone

Huang, Da-Ming (College of Food and Biology Engineering, Jiangsu University, Zhenjiang 212013, China); Cui, Peng-Jing; Zhang, Zhi-Cai; Guan, Guo-Qiang; Cui, Feng-Jie; Li, Cong Source: Modern Food Science and Technology, v 29, n 2, p 345-348, February 2013

48.Study on digestibility of tow rye feedstuffs HH91 and pluto in chicken

Cui, Jian-Wei (State Key Laboratory of Dairy Biotechnology, Dairy Research Institute, Bright Dairy and Food Co. Ltd., Shanghai 200436, China); Hou, Jian-Ping; Xia, Yong-Jun; Wang, Yuan-Long; Ai, Lian-Zhong; Hang, Feng  Source: Modern Food Science and Technology, v 29, n 2, p 226-229 371, February 2013

49．Rheological properties and microstructure of cold, gel-like emulsions prepared with β-conglycinin and glycinin soy proteins

Luo, Li-Jun (College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China); Tang, Chuan-He  Source: Modern Food Science and Technology, v 29, n 2, p 242-246, February 2013

50.Application of Shewhart control charts in food analysis

Liu, Nai-Kui (SGS-CSTC Standard Technical Service (Shanghai) Co. Ltd., Shanghai 200233, China)  Source: Modern Food Science and Technology, v 29, n 2, p 452-454, February 2013

51.Effect of centrifugal on rheological behavior of clarified begonia juices

Ding, Shi-Qiang (College of Environment and Chemical Engineering, Dalian University, Dalian 116622, China)  Source: Modern Food Science and Technology, v 29, n 2, p 261-263,February 2013

52.Effects of radix sophorae subprostratae, myristica fragrans and its complex extract on the fresh-keeping of broccoli

Sun, Shu-Jie (Key Laboratory of Modern Agricultural Quality and Safety Engineering of Qingdao, School of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China); Xie, Xiao-Lei; Li, Wen-Xiang; Wang, Li-Jiao; Zhang, Sheng-Jie  Source: Modern Food Science and Technology, v 29, n 2, p 256-260, February 2013 

53.Optimization of the preparation of chitosan from wastes of Penaeus vannamei

Jiang, Qiu-Huan (Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China); Ye, Sheng-Quan; Wang, Yu  Source: Modern Food Science and Technology, v 29, n 2, p 306-310, February 2013

54.Surface modification of PTFE micro-porous membrane by Al(OH)3 gel

Dong, Rui (College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China); Xiao, Kai-Jun  Source: Modern Food Science and Technology, v 29, n 2, p 236-241 300, February 2013 

55.Research of the factors influencing the frozen noodle quality

Zheng, Zi-Yi (College of Grain, Oil and Food, Henan University of Technology, Zhengzhou 450001, China); Lu, Qi-Yu; Zhang, Shao-Bing  Source: Modern Food Science and Technology, v 29, n 2, p 434-437 447, February 2013

56.Application of HACCP in production of Suzhou-style marinated bean curd

Hua, Jing-Qing (Suzhou Polytechnic Institute of Agriculture, Suzhou 215008, China); He, Wen-Jun  Source: Modern Food Science and Technology, v 29, n 2, p 448-451, February 2013

57.Microencapsulation of flavonoids compounds by piercing method and their release in vitro

Yang, Fu-Lian (College of Life Science and Engineering, Shanxi University of Science and Technology, Xi'an 710021, China); Liu, Wen-Yan  Source: Modern Food Science and Technology, v 29, n 2, p 297-300, February 2013