Modern Food Science and Technology

(2013,Vo1.29,No.9)

1．Physicochemical properties of whey protein isolate-beet pectin conjugate

Xu, Duo-Xia (Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, College of Food and Chemical Engineering, Beijing Technology and Business University, Beijing 100048, China); Cao, Yan-Ping; Yuan, Fang; Gao, Yan-Xiang  Source: Modern Food Science and Technology, v 29, n 9, p 2102-2105, September 2013 

2．Determination of penicillin in milk by the nanocomposite immunosensor (MWCNTs-CS)

Li, Jian-Long (School of Marine Sciences, Ningbo University, Ningbo 315211, China); Pan, Dao-Dong; Zhu, Hao-Jia; Liu, Lu  Source: Modern Food Science and Technology, v 29, n 9,p 2294-2299, September 2013

3. Gelling properties of the surimi induced by ultra-high pressure

Zhou, Ai-Mei (College of Food Science, South China Agricultural University, Guangzhou 510642, China); Lin, Li-Ying; Liang, Yan; Zhang, Feng; Yang, Hui; Liu, Xin; Chen, Yong-Quan Source: Modern Food Science and Technology, v 29, n 9, p 2058-2062, September 2013

4. Optimization of pectinase aided polyphenol extraction from apple pomace by response surface methodology

Cui, Chun-Lan (Center of Jiangsu Food Processing Technology, Jiangsu Huai'an, 223003, China); Zheng, Hu-Zhe; Gu, Li-Zhong; Chung, Shin-Kyo  Source: Modern Food Science and Technology, v 29, n 9, p 2235-2240, September 2013

5. Functional and conformational properties of arachin and conarachin

Liu, Yan (College of Food, Guangdong Food and Drug Vocational College, Guangzhou 510520, China); Zhao, Guan-Li; Su, Xin-Guo  Source: Modern Food Science and Technology, v 29, n 9, p 2095-2101, September 2013

6. Dynamic change of nitrite in different mustard cultivars during fermentation

Zhang, Yan (Sericulture and Agri-food Research Institute of Guangdong Academy of Agricultural Sciences, Guangdong Open Access Laboratory of Agricultural Product Processing, Guangzhou 510610, China); Huang, Li-Hui; Chen, Yu-Long; Wei, Zhen-Cheng; Ma, Yong-Xuan  Source: Modern Food Science and Technology, v 29, n 9, p 2152-2157, September 2013

7. Distribution and relationship of flouride and mineral elements in antarctic krill

Shen, Xiao-Sheng (East China Sea Fisheries Research Institute, Chinese Fisheries Academy of Fishery Science, Shanghai 200090, China); Li, Yan-Lin; Zhang, Hai-Yan; Huang, Xuan-Yun; Feng, Chun-Lei; Cai, You-Qiong  Source: Modern Food Science and Technology, v 29, n 9, p 2279-2282 2119, September 2013

8. Effect of yellow-margined box turtle muscle polypeptides on antioxidant activities in D-galactose-induced aging mice

Wan, Quan (College of Animal Science and Technology, Anhui Agricultural University, Hefei 230036, China); Wang, Yan-Mei; Lin, Lin; Wei, Jing; Yan, Hong; Ye, Ying-Wang; Jiang, Shao-Tong; Lu, Jian-Feng  Source: Modern Food Science and Technology, v 29, n 9, p 2075-2080, September 2013 

9. Identification and analysis of aroma components in silver rum during different stages of distillation

Yang, Hua-Feng (Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, College of Light Industry and Food Science, South China University of Science and Technology, Guangzhou 510640, China); Wang, Song-Lei; Yu, Shu-Juan; Zeng, Xin-An  Source: Modern Food Science and Technology, v 29, n 9, p 2252-2257 2105, September 2013

10. Identification and biodiversity of lactic acid bacteria species in Sani dairy cake and acid whey for dairy cake in Yunnan

Yang, Xi-Liang (Nutrition and Food Institute, School of Public Health, Kunming Medical University, Kunming 650500, China); Chen, Shao-Qian; Yin, Jian-Zhong; Pan, Hong-Mei; Wang, Qi; Wang, Song-Mei; Wu, Zhi-Shuang; Wu, Shao-Xiong  Source: Modern Food Science and Technology, v 29, n 9, p 2131-2140, September 2013

11. Fatty acid composition and flavor characteristics of palatase-catalyzed modification of butteroil

Liu, Zhi-Dong (East China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Shanghai 200090, China); Chen, Xue-Zhong; Guo, Ben-Heng; Li, Yun-Fei; Qu, Yin-Hong; Deng, Yun; Huang, Hong-Liang  Source: Modern Food Science and Technology, v 29, n 9, p 2186-2191, September 2013

12. In silico cloning and transcript level analysis of PpPFK in peach fruit stored at different low temperatures

Yu, Fang (Department of Food Science and Engineering, Ningbo University, Ningbo 315211, China); Wang, Ke; Shao, Xing-Feng; Gong, Yi-Fu; Wang, Hong-Fei; Xu, Feng  Source:Modern Food Science and Technology, v 29, n 9, p 2125-2130, September 2013

13. Analysis and evaluation of nutritional compositions of Dosidicus gigas and Onychoteuthis borealijaponicus okada

Yang, Xian-Shi (East China Sea Fisheries Research Institute Chinese Academy of Fishery Sciences, Shanghai 200090, China); Wang, Li-Li; Li, Xue-Ying; Huang, Hong-Liang; Chi, Hai Source: Modern Food Science and Technology, v 29, n 9, p 2247-2251 2293, September 2013 

14. Isolation, identification and phylogenetic analysis of culturable fungi in Luzhou-flavor Daqu

Luo, Hui-Bo (College of Bioengineering, Sichuan University of Science and Engineering, Zigong 643000, China); Yang, Xiao-Dong; Yang, Yue-Huan; Ye, Guang-Bin; Li, Dan-Yu Source: Modern Food Science and Technology, v 29, n 9, p 2047-2052, September 2013

15. Antihypertensive effect of bioactive extracts from Morchella conica

Wang, Ya-Hui (College of Life Sciences, South China Normal University, Guangzhou 510631, China); Mei, Xiao-Deng; Zhang, Song  Source: Modern Food Science and Technology, v 29, n 9, p 2147-2151, September 2013

16. Detection of Staphyloccocus aureus by real time fluorescence isothermal amplicication

Liu, Yu-Fei (South China Agriculture University, GuangZhou 510642, China); Ye, Lei; Meng, He-Cheng; Yan, He; Shi, Lei  Source: Modern Food Science and Technology, v 29, n 9, p 2262-2266, September 2013

17. Effect of pectinmethylesterase infusion methods and processing techniques on mangoes firmness

Zhang, Yan (Sericulture and Farm Produce Processing Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510610, China); Wu, Ji-Jun; Zhang, You-Sheng; Xu, Yu-Juan; Fu, Man-Qing  Source: Modern Food Science and Technology, v 29, n 9, p 2230-2234, September 2013

18. Quantitative analysis of five polyphenols in Rhizoma Smilacis Glabrae by HPLC

Zhang, Qing-Feng (Key Lab. of Jiangxi Provincial Department of Education in Natural Product Res. and Development, Jiangxi Agriculture University, Nanchang 330045, China); Zheng, Han-Yang; Shang Guan, Xin-Cheng; Zheng, Guo-Dong  Source: Modern Food Science and Technology, v 29, n 9, p 2275-2278, September 2013

19. Oxidation modification of clove anti-Low-Density-Lipoprotein by bio-assay guided method

Jiang, Shen-Hua (College of Life Science, Jiujiang University, Jiujiang 332000, China); Xiao, Min; Jiang, Chun-Xia; Liu, Ren-Lv; Zheng, Lie-Jiang; Zhu, Xiao-Ting; Zhang, Liang-Hui; Ma, Hai-Le  Source: Modern Food Science and Technology, v 29, n 9, p 2063-2067 2151, September 2013 

20. Synthesis and characterization of behenyl alcohol alkyl phosphate emulsifier

Wang, Shan-Shan (School of Chemistry and Chemical Engineering, University of South China, Hengyang 421001, China); Wang, Guo-Ping; Zhou, Wu-Yi  Source: Modern Food Science and Technology, v 29, n 9, p 2241-2246, September 2013 

21. Inhibitory effects of chinese herbal extracts on postharvest fungul rot of broccoli

Li, Wen-Xiang (Key Laboratory of Modern Agricultural Quality and Safety Engineering of Qingdao, School of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China); Wang, Li-Jiao; Zhang, Sheng-Jie; Sun, Shu-Jie; Fan, Ming-Cong; Kou, Xing-Kai  Source: Modern Food Science and Technology, v 29, n 9, p 2053-2057 2080,September 2013

22. Refinement of menthol induced by electromagnetic field and properties of its crystal

Yuan, Chuan-Xun (Engineering Research Centre of Bio-Process, Ministry of Education, Hefei University of Technology, Hefei 230009, China); Jin, Ri-Sheng; Xu, Kai-Yun; Cui, Yan-Fang  Source: Modern Food Science and Technology, v 29, n 9, p 2090-2094 2179, September 2013 

23. Antioxidant activity of ethanol extracts of loquat flowers at different flowering phases

Lu, Yan (College of Forestry, Northwest A and F University, Yangling 712100, China); Lu, Zhou-Min; Fan, Mei-Li  Source: Modern Food Science and Technology, v 29, n 9, p 2141-2146,September 2013

24. Preparation of corn germ oil microcapsules based on two-phase shear flow

Wang, Qing-Liang (School of Mechanical Engineering, Nanjing University of Science and Technology, Nanjing 210094, China); Hou, Li-Ya; Zhu, Li; Zhang, Wei-Yi  Source: Modern Food Science and Technology, v 29, n 9, p 2218-2224, September 2013

25. Detection of urea content in fermented wine by the enzyme electrode

Ma, Li-Hui (College of Quality and Technical Supervision, Hebei University, Baoding 071002, China); Sun, Hui; Qi, Ming-Jun; Zhao, Zhi-Lei; Ma, Kai; Hou, Xiao-Hua  Source: Modern Food Science and Technology, v 29, n 9, p 2258-2261 2316, September 2013

26. Purification of high fructose corn syrups by PVDF membrane

Xiao, Kai-Jun (College of Light Industry and Food Science, South China University of Technology, Guangzhou 510640, China); Long, Ran-Ran; Dong, Rui; Dong, Hao  Source: Modern Food Science and Technology, v 29, n 9, p 2162-2166, September 2013 

27. Establishment of shelf-life prediction model of fresh-cut broccoli with hypobaric treatment

Fan, Xin-Guang (Research Institute of Food Science and Engineering, Yantai University, Yantai 264005, China); Zhang, Chang-Feng; Xiao, Lu; Zhang, Zhen-Fu; Guo, Feng-Jun; Wang, Mei-Lan  Source: Modern Food Science and Technology, v 29, n 9, p 2120-2124, September 2013 

28. Effect of high pressure on expanding and quality of dried sea cucumber

Wang, Cheng-Zhong (College of Food and Bio-engineering, Qilu University of Technology, Jinan 250353, China); Xia, Min-Min  Source: Modern Food Science and Technology, v 29, n 9, p 2081-2085 2146, September 2013

29. Analysis and control of ethyl carbamate in Chinese rice wine

Geng, Yu-Huan (College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China); Lv, Fen; Huang, Wei-Xiong; Li, Guo-Ji  Source:Modern Food Science and Technology, v 29, n 9, p 2271-2274 2324, September 2013 

30. Biosynthesis of ZnO nanoparticles by Lactobacillus salivarius L3

Hu, Wen-Feng (College of Food, South China Agricultural University, Guangzhou 510642, China); Liu, Xiao-Yang; Zhang, Ming; Shen, Min; Pang, Xu; Zhou, Hai-Yong; Zhu, Jian-Feng Source: Modern Food Science and Technology, v 29, n 9, p 2192-2198 2210, September 2013 

31. Effect of storage temperature on quality change of Dapingding jujube

Cao, Xue-Hui (Research Institute of Food Science, College of Chemistry, Chemical Engineering and Food Safety, Bohai University, Jinzhou 121013, China); Yang, Fang-Wei; Liu, Li-Ping; Zhu, Dan-Shi; Yang, Jie; Li, Qing; Feng, Xu-Qiao  Source: Modern Food Science and Technology, v 29, n 9, p 2106-2109 2114, September 2013 

32. Effects of controlled atmosphere storage time on shelf life quality of litchi

Yang, Song-Xia (Key Laboratory of Key Technology on Agricultural Machine and Equipment, College of Engineering, South China Agricultural University, Guangzhou 510642, China); Lv, En-Li; Lu, Hua-Zhong; Duan, Jie-Li; Fu, Tao  Source: Modern Food Science and Technology, v 29, n 9, p 2068-2074, September 2013

33. Development of Staphylococcus aureus enterotoxin in food-borne Bacteria

Xu, Zhen-Bo (College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China); Liu, Xiao-Chen; Li, Lin; Li, Bing  Source: Modern Food Science and Technology, v 29, n 9, p 2317-2324, September 2013

34. Establishment of high performance liquid chromatographic fingerprint of southern route tea

Hu, Yan (College of Horticulture, Sichuan Agricultural University, Ya'an 625014, China); Qi, Gui-Nian  Source: Modern Food Science and Technology, v 29, n 9, p 2283-2287 2270,September 2013

35. Effect of different sterilization methods on quality of pear jujube juice during storage

Ji, Xiao-Long (College of Food Science and Engineering, Northwest A and F University, Yangling 712100, China); Wang, Min; Tian, Han-Ying; Wang, Meng; Wang, You-Ke  Source:Modern Food Science and Technology, v 29, n 9, p 2211-2217, September 2013 

36. Use of GC-O-MS to identify key aroma compounds in dark chocolate

Liu, Meng-Ya (Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing 100048, China); Liu, Jian-Bin; He, Cong-Cong; Song, Huan-Lu; Wang, Ye; Guo, Jia  Source: Modern Food Science and Technology, v 29, n 9, p 2311-2316, September 2013

37. Quantitative analysis of Lycium barbarum L. composition based on near infrared spectrum

Tang, Li-Hua (Food Detection Center in Ningxia, Yinchuan 750001, China); Liu, Dun-Hua  Source: Modern Food Science and Technology, v 29, n 9, p 2306-2310, September 2013

38. Determination of L-carnitine in milk products by HPLC-fluorescence detection with pre-column derivatization

Li, Hong-Yan (Zhejiang Quality Inspection Institute of Science, Zhejiang Test Academy of Food Quality and Safety, Hangzhou 310013, China); Chen, Xiao-Zhen; Zhang, Shui-Feng; Zhao, Su-Hua; Shao, Liang-Liang; Zhang, Dong-Lei  Source: Modern Food Science and Technology, v 29, n 9, p 2300-2305, September 2013 

39. Effect of Astragalus polysaccharide on immune function of erythrocyte in tumor model mice

Ji, Yu-Bin (Engineering Research Center of Natural Anticancer Drug, Center of Research on Life Science and Environmental Science, Harbin University of Commerce, Harbin 150076, China); Ji, Chen-Feng  Source: Modern Food Science and Technology, v 29, n 9, p 2042-2046 2052, September 2013

40. Effect of fixed-bed convection drying mode on drying characteristics of litchi fruit

Hu, Zhuo-Yan (College of Food Science, South China Agricultural University, Guangzhou 510642, China); Di, Fei-Da; Zhao, Lei; Yu, Xiao-Lin  Source: Modern Food Science and Technology, v 29, n 9, p 2173-2179, September 2013

41. Characteristics of lentinan polysaccharide extracted by Ultrasonic wave and hot water

You, Li-Jun (College of Light Industry and Food, South China University of Technology, Guangzhou 510640, China); Zou, Lin-Wu; Liang, Yan-Hao; Zhao, Mou-Ming  Source: Modern Food Science and Technology, v 29, n 9, p 2167-2172 2246, September 2013

42. Biodiversity of microorganisms in Chinese traditional starter cultures ecosystem

Yang, Huan-Yi (College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China); Zhang, Guo-Hua; He, Guo-Qing  Source: Modern Food Science and Technology, v 29, n 9, p 2115-2119, September 2013 

43. Determination of ergosterol by HPLC in the fermentation of Ganoderma lucidum

Sun, Jin-Xu (Heng shui College, Heng shui 053000, China); Wei, Lian-Qiu; Zhu, Hui-Xia  Source: Modern Food Science and Technology, v 29, n 9, p 2267-2270, September 2013

44. Effect of different amino acids on the flavour and volatile aroma components of ripe Pu-erh tea

Liu, Tong-Xun (College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China); Ling, Meng-Le  Source: Modern Food Science and Technology, v 29, n 9, p 2199-2205, September 2013

45. Effect of hydrophilic colloid on the quality of sponge cake

Song, Zhen-Shan (Guangzhou Honsea Industry Co. Ltd., Guangzhou 510530, China); Li, Jia-Yu; Zhou, Xue-Song  Source: Modern Food Science and Technology, v 29, n 9, p 2206-2210, September 2013 

46. Co-immobilization of glucose oxidase and catalase on magnetic mesoporous bioactive glasses

Li, Pi-Wu (School of Food and Bioengineering, Qilu University of Technology, Jinan 250353, China); Li, Rui-Rui; Liu, Dian-Lei; Min, Dan-Dan; Yang, Qing; Hao, Qiong  Source: Modern Food Science and Technology, v 29, n 9, p 2180-2185 2130, September 2013

47. Influence of raw banana powder on intestinal flora of diabetic rats

Bai, Yong-Liang (College of Food Science, South China Agricultural University, Guangzhou 510642, China); Peng, Zhen-Fu; Chen, Qing-Fa; Zhou, Jie-Jing; Yang, Gong-Ming  Source:Modern Food Science and Technology, v 29, n 9, p 2110-2114, September 2013

48. Effects of different drying processes on physical properties of bacterial cellulose membranes

Feng, Jin (Guangdong Provincial Key Laboratory of Microbial Culture Collection and Application, Guangdong Open Laboratory of Applied Microbiology, Guangdong Institute of Microbiology, Guangzhou 510070, China); Shi, Qing-Shan; Feng, Jing; Li, Wen-Ru; Chen, Ai-Mei; Ouyang, You-Sheng  Source: Modern Food Science and Technology, v 29, n 9, p 2225-2229 2101, September 2013

49. Rapid detection of Vibrio parahaemolyticus by real-time PCR using high resolution melting curve analysis

Zhang, Li (College of Light Industry and Food Science, South China University of Technology, Guangzhou 510640, China); Yu, Yi-Gang; Lai, Fu-Rao; Wu, Hui; Yang, Xi-Hong; Xiao, Xing-Long  Source: Modern Food Science and Technology, v 29, n 9, p 2288-2293, September 2013

50. Desorption activation energy of four aroma substances on MCM-41 zeolite

He, Liang (Technology Center, Hongyun Honghe Tabacco (Group) Co. Ltd., Kunming 650231, China); Zhu, Bao-Kun; Wang, Ming-Feng; Zhou, Yong-Hui; Huang, Yan  Source: Modern Food Science and Technology, v 29, n 9, p 2158-2161 2217, September 2013

51. Effect of frozen temperature on quality of Penaeus vannamei during frozen storage

Hao, Shu-Xian (Key Laboratory of Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China); Deng, Jian-Chao; Lin, Wan-Ling; Li, Lai-Hao; Wei, Ya; Huang, Hui; Hu, Xiao  Source: Modern Food Science and Technology, v 29, n 9, p 2086-2089 2299, September 2013