Modern Food Science and Technology

(2013,Vo1.29,No.10)

1.Simultaneous analysis of six water-soluble sugars in the main stream smoke of cigarettes by ion chromatography with pulsed amperometric detection

Huang, Yi-Fei (State-Accredited Enterprise Technology Center of China Tobacco Guangdong Industrial Co., Ltd., Guangzhou 510385, China); Hu, Jing  Source: Modern Food Science and Technology, v 29, n 10, p 2517-2521 2387, October 2013

2. Effects of aging method on physicochemical properties and volatile aroma of mangosteen wine

Yu, Li-Mei (College of Light Industry and Food Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China); Liu, Jun-Mei; Feng, Wei-Hua; Bai, Wei-Dong  Source: Modern Food Science and Technology, v 29, n 10, p 2442-2446, October 2013

3. Physicochemical properties and antioxidant activity of Ginkgo biloba L. nut

Yang, Qiang (College of Food Science, Shenyang Agricultural University, Shenyang 110866, China); Li, Xin-Hua; Wang, Lin; Lu, Fei; Zhang, Chun-Hong; Zheng, Yu-Yan; Xie, Hong Source: Modern Food Science and Technology, v 29, n 10, p 2395-2400, October 2013 

4. Optimization of preparation conditions and structural properties of microcrystalline cellulose from distillers grains

Ren, Hai-Wei (Western China Energy and Environment Research Center, Lanzhou University of Technology, Lanzhou 730050, China); Li, Jin-Ping; Zhang, Yi; Zhang, Fei; Li, Zhi-Zhong; Xiang, Shuang-Quan  Source: Modern Food Science and Technology, v 29, n 10, p 2461-2468, October 2013 

5. Change of main chemical components of bead tea during spreading

Shen, Qiang (Guizhou Tea Research Institute, Guiyang 550006, China); Pan, Ke; Zhang, Jian; Zheng, Wen-Jia  Source: Modern Food Science and Technology, v 29, n 10, p 2554-2558, October 2013

6. Determination of bitertanol and diniconazole in food by virtual-template molecularly imprinted solid phase extraction-HPLC

Gao, Wen-Hui (College of Biological Science and Engineering, Hebei University of Science and Technology, R and D Center for Fermentation Engineering of Hebei Province, Shijiazhuang 050000, China); Liu, Bo; Pang, Jun; Li, Xing-Feng; Jia, Ying-Min  Source: Modern Food Science and Technology, v 29, n 10, p 2504-2508 2497, October 2013

7. Antioxidant effects of fucoidan and its hydrolysates on oxidative damage mice induced by D-galactose

Wang, Ying (College of Food Science and Technology, Ocean University of China, Qingdao 266003, China); Zhao, Zhi-Hao; Gao, Meng-Chu; Liu, Wei-Jie; Li, Ba-Fang; Zhao, Xue Source: Modern Food Science and Technology, v 29, n 10, p 2378-2382, October 2013 

8. Effect of stretching temperature on rheological characteristics and microstructure of string cheese

Miao, Ying (Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin 300457, China); Zhao, Zheng  Source: Modern Food Science and Technology, v 29, n 10, p 2358-2362 2377, October 2013

9. The antioxidant activities of walnut protein and its enzymolysis product

Zhao, Mou-Ming (College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China); Chen, Hui-Ping; Ren, Jiao-Yan  Source: Modern Food Science and Technology, v 29, n 10, p 2335-2339 2367, October 2013 

10. Determination of iodine in food by isotope dilution inductively coupled plasma mass spectrometry

Wan, Yu-Ping (Chengdu Product Quality Supervision and Inspection Institute, Chengdu 610041, China); Pan, Hong-Hong; Xian, Yan-Ping; Liang, Run; Li, Shao-Bo; Luo, Dong-Hui; Guo, Xin-Dong  Source: Modern Food Science and Technology, v 29, n 10, p 2528-2532 2452, October 2013

11. Physicochemical properties of the complex of hesperidin and hydroxypropyl-β-cyclodextrin

Liu, Ben-Guo (School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China); Zhang, Rui-Ting; Wu, Xiao-Nan; Li, Jia-Qi; Yuan, Er-Dong  Source:Modern Food Science and Technology, v 29, n 10, p 2349-2352 2394, October 2013

12. Preparation of monoacylglycerol and diacylglycerol through glycerolysis of triacylglycerol

Zhong, Nan-Jing (College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China); Li, Lin; Li, Bing; Lu, Qi-Yu; Liu, Guo-Qin  Source:Modern Food Science and Technology, v 29, n 10, p 2559-2565, October 2013

13. Physical properties and volatile compositions of jackfruit seeds under different processing methods

Lin, Li-Jing (Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang 524001, China); Zhang, Wen-Hua; Jing, Wei; Yuan, Yuan; Huang, Xiao-Bing; Gong, Xiao; Li, Ji-Hua  Source: Modern Food Science and Technology, v 29, n 10, p 2474-2479, October 2013

14. Effects of modified atmospheres package with high O2 on storage properties of fresh-cut lotus root

Guo, Yan-Yin (School of Agricultural and Food Engineering, Shandong University of Technology, Zibo 255049, China); Li, Ling  Source: Modern Food Science and Technology, v 29, n 10, p 2447-2452, October 2013

15. Effects of ions on swelling properties and microstructure of chitosan and pectin polyelectrolyte complexes

Zhang, Li-Yan (College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China); Bao, Li-Kun  Source: Modern Food Science and Technology, v 29, n 10, p 2353-2357, October 2013 

16. Impact of different storage time on antioxidant activity of organic solvent extracts of pu-erh teas

Liu, Tong-Xun (College of Light and Food Science, South China University of Technology, Guangzhou 510640, China); Tan, Meng-Zhu  Source: Modern Food Science and Technology,v 29, n 10, p 2372-2377, October 2013

17. Aroma components of Zijuan tea processed by four different methods

Chen, Bao (National Center for Pu'er Tea Product Quality Supervision and Inspection, Pu'er Comprehensive Technical Testing Center, Pu'er City 665000, China); Jiang, Dong-Hua; Luo, Fa-Mei; Man, Hong-Ping; Luo, Zheng-Gang; Hu, Yan-Ping; Yang, Liu-Xia  Source: Modern Food Science and Technology, v 29, n 10, p 2480-2486, October 2013

18. Analysis of the chemical constituents of defensive substances from Aspongopus chinensis and their effect on the activity of LO2 cells

Hou, Xiao-Hui (Zunyi Medical College, Guizhou 563000, China); Sun, Ting; Li, Xiao-Fei; Zhong, Ting-Ting; Liu, Chuan-Yan  Source: Modern Food Science and Technology, v 29, n 10, p 2363-2367, October 2013

19. Determination of collagen content in livestock and poultry ossein by spectrophotometry

Dong, Xian-Bing (Institute of Agro-Products Processing Science and Technology, Chinese Academy of Agricultural Science/Key Laboratory of Agricultural Product Processing, Ministry of Agriculture, Beijing 100193, China); Li, Xia; Zhang, Chun-Hui; Sun, Hong-Mei; Li, Yin  Source: Modern Food Science and Technology, v 29, n 10, p 2538-2541 2419, October 2013

20. Inactivation of microorganisms in model fruit juice system by dynamic ultra-high pressure combined with dimethyl carbonate

Cheng, Yin-Qi (College of Food Science Technology, Hua Zhong Agricultural University, Wuhan 430023, China); Yu, Yuan-Shan; Wu, Ji-Jun; Xu, Yu-Juan; Tang, Dao-Bang; Wen, Jing; Zheng, Xin  Source: Modern Food Science and Technology, v 29, n 10, p 2405-2409, October 2013

21. Preparation and properties of corn slowly digestible starch with dual-enzymes treatment

Gao, Qun-Yu (College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China); Wang, Lin  Source: Modern Food Science and Technology, v 29, n 10, p 2425-2430, October 2013 

22. Effect of different temperature and packing on fresh-keeping quality of litchi

Lu, Hua-Zhong (Key Laboratory of Key Technology on Agricultural Machine and Equipment, College of Engineering, South China Agricultural University, Guangzhou 510642, China); Li, Yuan-Quan; Lv, En-Li; Yang, Song-Xia; Zhou, Xiao-Long  Source: Modern Food Science and Technology, v 29, n 10, p 2330-2334, October 2013 

23. Isolation, identification and amino acid composition of proteins in soy sauce residue

Gao, Xian-Li (National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi 214122, China); Zhao, Si-Wei; Sun, Peng-Fei; Lu, Jian  Source: Modern Food Science and Technology, v 29, n 10, p 2512-2516, October 2013

24. Detection of Arcobacter butzleri in animal derived food by a PCR method

You, Shu-Zhu (Technical Center of Zhuhai Entry-Exit Inspection and Quarantine Bureau, Zhuhai 519015, China); Wang, Xiao-Yu; Hu, Song-Nan; Tang, Shi-Ming; Kuang, Xiao-Shan; Feng, Jia-Wang  Source: Modern Food Science and Technology, v 29, n 10, p 2533-2537, October 2013 

25. Determination of K value for fish freshness by filter paper electrophoresis

Tao, Zhi-Hua (Department of Food and Biology Technology, Guangdong University of Technology, Guangzhou 510006, China); Sato, Minoru  Source: Modern Food Science and Technology, v 29, n 10, p 2509-2511 2553, October 2013 

26. Effects of the addition of different proteases on properties of frozen pork in the curing process

Cui, Chun (College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510641, China); Cong, Yi-Jie; Sun, Wei-Zheng; Yang, Yuan-Yuan  Source:Modern Food Science and Technology, v 29, n 10, p 2436-2441, October 2013

27. Anti-Proteus mirabilis effect of freeze-dried powder of polyphenolic enriched berry

Zhu, Hong (Institute of Botany, Jiangsu Province and Chinese Academy of Science, Nanjing 210018, China); Zhao, Hui-Fang; Wu, Wen-Long; Li, Wei-Lin  Source: Modern Food Science and Technology, v 29, n 10, p 2410-2414 2430, October 2013

28. Establishment of mutton characteristic flavor fingerprint

Zhan, Ping (College of Food Science, Shihezi University, Shihezi 832000, China); Tian, Hong-Lei; Li, Wei-Guo; Ma, Yong-Guang; Zhang, Xiao-Ming  Source: Modern Food Science and Technology, v 29, n 10, p 2522-2527, October 2013 

29. Produce of low trans fatty acids soybean oil by electrochemical hydrogenation in a diaphragm reactor

Xiao, Fei-Yan (Jinshan College of Fujian Agriculture and Forestry University, Fuzhou 350002, China); Fu, Hong  Source: Modern Food Science and Technology, v 29, n 10, p 2498-2503, October 2013

30. Effects of heat-moisture treatment with water-ethanol mixtures on properties of corn starch granule

Chen, Fu-Quan (The Key Laboratory of Polymer Processing Engineering of the Ministry of Education, South China University of Technology, Guangzhou 510640, China); Liu, Huan-Yu; Zhang, Ben-Shan; Zhao, Yong-Qing; Zheng, Yan-Na; Yu, Huan  Source: Modern Food Science and Technology, v 29, n 10, p 2388-2394, October 2013

31. Effects of two compound preservatives on Agaricus bisporus

Zhang, Qiang (College of Life Science, Anhui Science and Technology University, Bengbu 233100, China); Wang, Song-Hua; Zhu, Chang-Wei; Wang, Chen-Fang; Guo, Jian; Zhou, Jun Source: Modern Food Science and Technology, v 29, n 10, p 2431-2435 2558, October 2013

32. Expression and identification of human alpha fetoprotein in E. coli

Li, Zhen-Dong (School of Bioscience and Bioengineering, South China University of Technology, Guangzhou 510006, China); Gu, Hua-Wei; Wang, Hai-Ying; Chen, Shu-Yi; Ning, Zheng-Xiang; Wang, Ju-Fang  Source: Modern Food Science and Technology, v 29, n 10, p 2415-2419, October 2013 

33. Covalent immobilization of pancreas porcine lipase on aminated mesoporous silica

Wen, Xiao-Rong (College of Bioengineering, Jiangnan University, Wuxi 214122, China); Xia, Xiao-Le; Yang, Hai-Lin; Xin, Yu  Source: Modern Food Science and Technology, v 29, n 10,p 2487-2491 2497, October 2013

34. Antioxidant and antiproliferative activities of polyphenol extract from 12 tropical fruits

Li, Wu (College of Food Science and Technology, Hainan University, Haikou 570228, China); Li, Yan-Jun; Yang, Rui-Li  Source: Modern Food Science and Technology, v 29, n 10, p 2383-2387, October 2013 

35. Fluorescence quenching properties of vegetable protein caused by potassium sorbate with non-covalent bonding interactions

Cai, Chun-Sheng (School of Food Science, Guang Dong College of Pharmacy, Zhongshan 528458, China); Hu, Yong; Gao, Yong-Qing; Zhang, Jie-Liang; Hou, Fang-Li  Source:Modern Food Science and Technology, v 29, n 10, p 2420-2424, October 2013

36. Effects of three modification methods on the physicochemical properties of native banana starch

Bai, Yong-Liang (College of Food Science, South China Agricultural University, Guangzhou 510642, China); Chen, Qing-Fa; Zhang, Quan-Kai; Ye, Qiong-Juan; Yang, Gong-Ming Source: Modern Food Science and Technology, v 29, n 10, p 2453-2460, October 2013 

37. Effect of frozen storage on physicochemical properties and microstructure of eggs

Xiong, Jian (College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510641, China); Su, Si-Ting; He, Pei-Wen; He, Jun-Ran; Ye, Jun  Source:Modern Food Science and Technology, v 29, n 10, p 2345-2348 2468, October 2013

38. Freshness of Litopenaeus vannamei based on mole ratio of TMA and TMAO

Hu, Jin-Xin (Department of Biological and Chemical Engineering, Guangxi University of Technology, Liuzhou 545006, China); Li, Jun-Sheng; Yan, Liu-Juan; Huang, Guo-Xia  Source:Modern Food Science and Technology, v 29, n 10, p 2492-2497, October 2013

39. Effects of temperature on morphology and adsorption capacity of CaCO3

Yu, Shu-Juan (College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China); Yu, Pei; Liu, Chang-Zhan; Min, Ya-Guang; Pan, Run-Quan  Source: Modern Food Science and Technology, v 29, n 10, p 2325-2329, October 2013

40. Gelation behavior of inulin in ethanol solution

Luo, Deng-Lin (College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471003, China); Xu, Wei; Xu, Bao-Cheng; Wu, Yan-Hui; Liu, Jian-Xue Source: Modern Food Science and Technology, v 29, n 10, p 2368-2371, October 2013 

41. Effect of micro-vacuum storage conditions on the preservation of fresh-cut broccolis

Mu, Qi-Yun (College of Life, Qingdao Agricultural University, Qingdao 266109, China); Li, Wen-Xiang; Kou, Xing-Kai; Fan, Ming-Cong  Source: Modern Food Science and Technology, v 29, n 10, p 2469-2473 2565, October 2013

42. Determination of organic acids in fermentation-silage of citrus peel wastes by RP-HPLC

Lei, Xing (Environmental and Biological Engineering Institute, Chongqing Technology and Business University, Chongqing 400067, China); Peng, Rong; Du, Ruo-Yu; Yin, Zhong-Yi; Peng, Ya; Wang, Song-Lin; Zheng, Xu-Xu  Source: Modern Food Science and Technology, v 29, n 10, p 2542-2546 2565, October 2013 

43. Effect of lanthanum and cerium on growth and physiological properties of Chlorella vulgaris

Chen, Ai-Mei (Guangdong Institute of Microbiology, State Key Laboratory of Applied Microbiology, South China(The Ministry-Province Joint Development), Guangzhou 510070, China); Shi, Qing-Shan; Ouyang, You-Sheng; Chen, Yi-Ben  Source: Modern Food Science and Technology, v 29, n 10, p 2401-2404 2334, October 2013 

44. Determination of 10 pesticide residues in fruits by HPLC with SPE and UV double wavelength

Shao, Jin-Liang (Agri-Food Quality Standard and Testing Technology Institute, YAAS, Kunming 650223, China); Wang, Lu-Xiang; Mei, Wen-Quan; Du, Li-Juan; Chen, Xing-Lian; Fan, Jian-Ling; Liu, Hong-Cheng  Source: Modern Food Science and Technology, v 29, n 10, p 2547-2553, October 2013 

45. Influence of nano-TiO2 modified LDPE film packaging on quality of strawberry

Luo, Zi-Sheng (College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China); Ye, Qing-Yang; Li, Dong-Dong  Source: Modern Food Science and Technology, v 29, n 10, p 2340-2344 2537, October 2013