Modern Food Science and Technology

(2013,Vo1.29,No.11)

1. Acceleration of hard cheese ripening at elevated temperature

Zhao, Zheng (College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China); Yang, Wei; Xu, Yao; Zhang, Dong-Jing; Zhao, Yan-Xing  Source: Modern Food Science and Technology, v 29, n 11, p 2586-2590, 2013 

2. Effect of different color protection technologies on color and fatty acid compositions of chestnut kernels

Yang, Fang (Hubei University Zhixing College, Wuhan 430011, China); Zhang, Cong-Lan; Wang, Tie-Dan; Du, Ping; Li, Qing; Zhang, Yan  Source: Modern Food Science and Technology, v 29, n 11, p 2700-2705, 2013

3. A rapid method of biological chip for detecting Clenbuterol based on surface plasmon resonance

Li, Ying (Lab of Optoelectronic Information and Sensing Technologies of Guangdong Higher Education Institutes, Jinan University, Guangzhou 510632, China); Qi, Pan; Ma, Xiao; Zhong, Jin-Gang; Chen, Jiang-Han; Zhang, Guan-Wen  Source: Modern Food Science and Technology, v 29, n 11, p 2747-2751 2741, 2013

4. Influence of apple polyphenols on the properties of polyphenol oxidase

Yi, Jian-Hua (College of Life Science and Engineering, Shanxi University of Science and Technology, Xi'an 710021, China); Li, Mei-Li; Zhu, Zhen-Bao  Source: Modern Food Science and Technology, v 29, n 11, p 2601-2606 2620, 2013

5. Application of resonance light scattering spectrometry in assessment of the potential toxicity of bergapten

Wang, Qian-Qian (Department of Biological and Chemical Engineering, Guangxi University of Science Technology, Liuzhou 545006, China); Li, Jun-Sheng; Huang, Guo-Xia; Yan, Liu-Juan  Source: Modern Food Science and Technology, v 29, n 11, p 2782-2787, 2013

6. Physicochemical properties of acid-soluble collagen from skin of Clarias fuscus

Li, Ba-Fang (College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China); Guo, Ming; Hou, Hu; Wang, Shan-Shan  Source: Modern Food Science and Technology, v 29, n 11, p 2580-2585, 2013

7. Separation and purification of flavonoids rrom Rhizoma Smilacis Glabrae by β-cyclodextrin-starch resin polymer

Zhang, Qing-Feng (Key Lab of Jiangxi Provincial Department of Education in Natural Product Research and Development, Jiangxi Agriculture University, Nanchang 330045, China); Chen, Ji-Guang; Shangguan, Xin-Chen; Zheng, Guo-Dong; Yin, Zhong-Ping  Source: Modern Food Science and Technology, v 29, n 11, p 2717-2721, 2013

8. Physicochemical properties and digestibility in vitro of non-crystalline granular corn starch

Zhang, Li-Ming (Key Lab of Industrial Fermentation Microbiology (Tianjin University of Science and Technology), Ministry of Education, Tianjin 300457, China); Shan, Jing; Hu, Xiao-Ding; Dai, Yu-Jie; Lu, Fu-Ping  Source: Modern Food Science and Technology, v 29, n 11, p 2571-2574 2734, 2013

9. An empirical model for predicting conversion of the synthesis of n-butyl lactate by lipase-catalyzed esterification

Zhong, Jin-Feng (College of Food Sciences, Southwest University, Chongqing 400715, China); Qin, Xiao-Li; Wang, Yong-Hua  Source: Modern Food Science and Technology, v 29, n 11, p 2612-2615, 2013

10. Optimization of the gutting process of trash fish

Hu, Xiao-Liang (Key Laboratory of Fishery Equipment and Engineering, Fishery Machinery and Instrument Research Institute, Chinese Academy of Fishery Science, Shanghai 200092, China); Chen, Qing-Yu; Shen, Jian  Source: Modern Food Science and Technology, v 29, n 11, p 2728-2734, 2013 

11. Screening and identification of a xylanase-producing strain during tobacco fermentation

Fan, Yi-Wen (School of Bioscience and Bioengineering, South China University of Technology, Guangzhou 510006, China); Lin, Mei-Yan; Li, Xu-Dong; Li, Zhe; Chen, Ya-Wen; Han, Shuang-Yan  Source: Modern Food Science and Technology, v 29, n 11, p 2658-2662, 2013

12. Preparation of water-soluble curdlan oligose and determination of its activity

Wang, Ying-Jie (QILU University of Technology-School of Food and Bioengineering, Jinan 250353, China); Zhao, Shuang-Zhi; Su, Li; Lan, Wen-Zhong  Source: Modern Food Science and Technology, v 29, n 11, p 2735-2741, 2013

13. Hot-air drying characteristics and kinetics model of Pleurotus eryngii

Chen, Jian-Kai (College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China); Lin, He-Tong; Li, Hui; Tan, Hui-Jun; Lin, Yi-Fen  Source: Modern Food Science and Technology, v 29, n 11, p 2692-2699 2579, 2013

14. Method optimization of determining quercetin content in mulberry leaf by fluorescence spectrophotometry

Xu, Yan-Yang (College of Biological and Agricultural Engineering, Jilin University, Changchun 130022, China); Li, Ke-Jing; Jia, Hong-Lei  Source: Modern Food Science and Technology, v 29, n 11, p 2706-2711 2721, 2013 

15. Preparation and selection of polyclonal antibodies against malachite green

Sun, Jing-Wei (Shenzhen Key Laboratory of Living Marine Resources and Ecological Environment, College of Life Science, Shenzhen University, Shenzhen 518060, China); Hu, Zhang-Li  Source: Modern Food Science and Technology, v 29, n 11, p 2712-2716 2579, 2013 

16. Effects of enzymatic hydrolysis with cell wall proteinase (CEP) on structural and functional properties of casein

Ren, Xiao-Fen (College of Marine Sciences, Ningbo University, Ningbo 315211, China); Pan, Dao-Dong; Zeng, Xiao-Qun; Cao, Jin-Xuan; Sun, Yang-Ying  Source: Modern Food Science and Technology, v 29, n 11, p 2643-2648 2585, 2013

17. Comparative analysis of volatile components in Stevia dry leaves and its tea products

Xia, Yan-Bin (College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China); Deng, Zuo  Source: Modern Food Science and Technology, v 29, n 11, p 2752-2756 2741, 2013

18. Improved method for high-performance liquid chromatography assay of angiotensin I converting enzyme inhibitory activity

Zhao, Mou-Ming (College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China); Lai, Chen-Rong; Cui, Chun  Source: Modern Food Science and Technology, v 29, n 11, p 2742-2746, 2013

19. Correlation analysis between textural and physicochemical properties of Simiao rice

Zhong, Guo-Cai (Guangdong Institute of Cereal Science Research, Guangzhou 510050, China); Chen, Wei; Chen, Jia-Dong; Zeng, Ling; Wen, Yu-Ke; Huang, Zhi-Liang; Wan, Juan; Lao, Chuan-Zhong  Source: Modern Food Science and Technology, v 29, n 11, p 2607-2611, 2013

20. Effect of enzymatic modification on binding capacity between pigment and glycinin

Yang, Xiao-Quan (College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China); Yan, Jiang-Yin; Hou, Jun-Jie  Source: Modern Food Science and Technology, v 29, n 11, p 2566-2570 2688, 2013 

21. Expression of trehalose synthase in Pichia pastoris

Wang, Rui-Ming (Department of food and Biology Engineering, QILU university of technology, Jinan 250353, China); Li, Zhong-Kui; Wang, Teng-Fei; Liu, Hong-Juan; Li, Pi-Wu  Source:Modern Food Science and Technology, v 29, n 11, p 2575-2579, 2013

22. Application of proteomics in safety assessment and monitoring of food microorganisms

Wu, Hui (College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China); Feng, Guang-Li; Li, Xiao-Feng; Liu, Hong-Wei  Source:Modern Food Science and Technology, v 29, n 11, p 2793-2799, 2013 

23. Determination of the residues of fenamidone and MPID in animal source foods by HPLC-MS

Huang, Xiu-Li (Huizhou Quality and Measuring Supervision Testing Institute, Huizhou 516003, China); Ning, Huan-Yan; Huang, Fei; Chen, Jia-Cong; Liang, Shao-Cheng; Hu, Kun; Feng, Xia-Ping  Source: Modern Food Science and Technology, v 29, n 11, p 2767-2771 2799, 2013 

24. Decomposition kinetics of allicin in pentane and ethanol

Zhou, Hua (Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China); Li, Wen-Qing; Yan, Ri-An; Huang, Xue-Song; Ou, Shi-Yi  Source: Modern Food Science and Technology, v 29, n 11, p 2591-2594, 2013

25. Effect of vacuum pickling on salt osmotic dehydration and quality changes of pork

Zhang, Li-Yan (College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China); Xiong, Ling  Source: Modern Food Science and Technology, v 29, n 11, p 2595-2600, 2013 

26. Effect of fractionation of maillard reaction products in glucose-lysine model system on inhibitory properties of banana enzymatic browning

Zhou, Ya (Hainan University, College of Food, Haikou 570100, China); Zhang, Hai-De; Li, Yi-Xing; Li, Fen-Fang; Yuan, De-Bao; Zheng, Xiao-Yan; Tan, Lin; Chen, Jiao; Ma, Wei-Hong; Jin, Zhi-Qiang  Source: Modern Food Science and Technology, v 29, n 11, p 2653-2657, 2013 

27. Quality change and shelf-life prediction of chilled pork during storage

Gu, Hai-Ning (CNOOC Energy Technology and Services-Catering and Support Services Co, Tianjin 300452, China); Li, Qiang; Li, Wen-Zhao; Zhang, Zhi-Gang; Guo, Shuang; Cheng, Chen  Source: Modern Food Science and Technology, v 29, n 11, p 2621-2626, 2013

28. Development of a synthesized test platform of the axial motion and the turnover motion of eggs on convey rollers

Jiang, Song (School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China); Jiang, Yi-Yi; Sun, Ke; Wang, Guo-Jiang; Chen, Shu-Lai; Chen, Zhang-Yao Source: Modern Food Science and Technology, v 29, n 11, p 2681-2685, 2013

29. Antioxidant and antiproliferative activities of 5-Hydroxymethylfurfural

Zhao, Ling (College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China); Chen, Jian-Ping; Li, Lin; Zhou, Rong; Su, Jian-Yu  Source:Modern Food Science and Technology, v 29, n 11, p 2638-2642, 2013

30. Distinguishment of goat meat geographical origin based on amino acids composition

Liu, Xing-Yong (Institute of Quality Standards and Testing Technology, Yunnan Academy of Agricultural Sciences, Supervision and Testing Center for Farm Products Quality, Ministry of Agriculture, Kunming 650223, China); Lin, Tao; Liu, Hong-Cheng; Shao, Jin-Liang; He, Li-Zhong; Li, Qi-Wan; Chen, Xing-Lian; Wang, Lu-Xiang  Source: Modern Food Science and Technology, v 29, n 11, p 2788-2792, 2013

31. Mutation and screening of neutral protease high-yield strain

Zhu, Ming-Jun (School of Bioscience and Bioengineering, South China University of Technology, Guangzhou Higher Education Mega Center, Panyu, Guangzhou 510006, China); Ou, Jian-Fa; Chen, Hong-Tu  Source: Modern Food Science and Technology, v 29, n 11, p 2686-2691, 2013

32. Preparation and characterization of PVDF microporous membrane via thermally induced phase separation method

Xiao, Kai-Jun (College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China); Tang, Xu; Dong, Hao; Xiong, Pu  Source: Modern Food Science and Technology, v 29, n 11, p 2675-2680, 2013

33. Effects of micronization methods on physicochemical properties of Pleurotus eryngii powders

Liu, Su-Wen (Department of Food Engineering, Hebei Normal University of Science and Technology, Qinhuangdao 066000, China); Chang, Xue-Dong; Li, Hang-Hang; Gao, Hai-Sheng  Source: Modern Food Science and Technology, v 29, n 11, p 2722-2727, 2013

34. Synthesis of 3-pyridinecarboxylic acid leaf alcohol esters and its application in cigarette

Zhao, Ming-Qin (College of Tobacco Science, Henan Agricultural University, Zhengzhou 450002, China); Bao, Xiao-Rong; Ji, Xiao-Ming; Liu, Hui-Jie; Zhang, Huan-Huan  Source:Modern Food Science and Technology, v 29, n 11, p 2669-2674, 2013 

35. Malus micromalus Makino polyphenols and its antioxidant activity

Wang, Meng (College of Food Science and Engineering, Northwest A and F University, Yangling 712100, China); Wang, Min; Li, Huan-Yu; Wang, Yong; Wu, He-Ping  Source: Modern Food Science and Technology, v 29, n 11, p 2633-2637 2787, 2013

36. The degradation pathway of nitrite by LCR 6013 and the primary localization of its nitrite reductase

Zhang, Xin-Yue (College of Light Industry and Food Science, South China University of Technology, Guangzhou 510640, China); Liu, Dong-Mei; Xu, Xi-Lin; Li, Ping; Li, Li  Source:Modern Food Science and Technology, v 29, n 11, p 2627-2632 2662, 2013

37. Effect of Smilax Glabra formulated preparation on the hyperuricemia induced by potassium oxonate

Chen, Lu-Ying (College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China); Yang, Ji-Guo; Qiu, Xiao-Bin; Tan, Kai-Yuan; Wei, Qing-Yi; Yuan, Er-Dong; Ning, Zheng-Xiang  Source: Modern Food Science and Technology, v 29, n 11, p 2649-2652, 2013

38. Determination of nine fluorescent whitening agents in food contact polystyrene materials by high performance liquid chromatography

Wu, Zhong-Ling (Guangzhou Quality Supervision and Testing Institute, National Centre for Quality Supervison and Testing of Processed Food (Guangzhou), Guangzhou 510110, China); Chen, Shu-Dong; Lin, Xiao-Jia; Mu, Tong-Na; Wu, Zhi-Jiang; Guo, Xin-Dong; Guo, Mao-Zhang; Xian, Yan-Ping; Luo, Dong-Hui  Source: Modern Food Science and Technology, v 29, n 11, p 2757-2761, 2013

39. Dielectric deection of salted cucumber treated with vacuum acetic impregnation

Jin, Ya-Mei (School of Food Science and Technology, Wuxi 214122, China); Yang, Na; Zhang, Jin-Fang; Chen, Hai-Ying; Jin, Zheng-Yu; Xu, Xue-Ming  Source: Modern Food Science and Technology, v 29, n 11, p 2762-2766 2781, 2013

40. Physicochemical properties and flavor components of low-salt pickle inoculated with lactic acid bacteria

Gao, Shi-Yang (Zhejiang University, Biosystem Engineering and Food Science School, 388 Yuhangtang Road, Zhejiang 310058, China); Sun, Zhi-Dong; Du, Xin-Yong; He, Guo-Qing Source: Modern Food Science and Technology, v 29, n 11, p 2663-2668, 2013

41. Determination of prodigiosin in fermentation broth by HPLC

Xia, Yong-Jun (School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai, 200093, China); Ai, Lian-Zhong  Source: Modern Food Science and Technology, v 29, n 11, p 2772-2776, 2013 

42. Changes of main microflora in Changde fresh wet rice noodles

Tong, Li-Tao (Institute of Agro-Products Processing Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Beijing 100193, China); Zhou, Su-Mei; Lin, Li-Zhong; Zhong, Kui; Liu, Li-Ya; Zhou, Xian-Rong; Liu, Ye-Jia  Source: Modern Food Science and Technology, v 29, n 11, p 2616-2620, 2013 

43. Water-holding capacity and water content of myofibrillar protein gel by low-field nuclear magnetic resonance

Li, Yin (Institute of Agro-Products Processing Science and Technology, CAAS/Comprehensive Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China); Li, Xia; Zhang, Chun-Hui; Sun, Hong-Mei; Dong, Xian-Bing; Xie, Xiao-Lei; Wang, Chun-Qing  Source: Modern Food Science and Technology, v 29, n 11, p 2777-2781, 2013