Modern Food Science and Technology

(2013,Vo1.29,No.12)

1. Analysis of structure and free radical scavenging activities of Ribes nigrum polysaccharides

Xu, Ya-Qin (College of Science, Northeast Agricultural University, Harbin 150030, China); Song, Xiu-Mei; Ren, Zhong-Jie; Shao, Tie-Hua; Zhang, Xin  Source: Modern Food Science and Technology, v 29, n 12, p 2821-2825 2946, 2013

2. Comparison of cell tolerance capacity of two microalgae species to high concentration wastewater from yeast fermentation

Wei, Dong (School of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China); Chen, Jiao-Min; Bayin, Ke-Xi-Ke  Source: Modern Food Science and Technology, v 29, n 12, p 2839-2843, 2013 

3. Characterization of Maillard reaction products derived from Antioxidant peptides of Ctenopharyngodonidellus

Zhao, Mou-Ming (South China University of Technology, Guangzhou 510640, China); Liu, Yang; Sun, Wei-Zheng; Su, Guo-Wan  Source: Modern Food Science and Technology, v 29, n 12, p 2805-2809, 2013

4. Probiotic functions and structural changes of mung bean resistant starch before and after digestion

Xie, Tao (College of Chemical Engineering, Hunan Institute of Engineering, Xiangtan 411104, China); Zhang, Ru  Source: Modern Food Science and Technology, v 29, n 12, p 2834-2838 2849, 2013 

5. Determination of five fluorescent whitening agents in foam plastic tableware by high performance liquid chromatography tandem mass spectrometry

Du, Zhi-Feng (Guangzhou Quality Supervision and Testing Institute, Guangzhou 510110, China); Xian, Yan-Ping; Liu, Fu-Jian; Huang, Jin-Feng; Wu, Yu-Luan; Guo, Xin-Dong; Wang, Yong-Hua; Luo, Dong-Hui  Source: Modern Food Science and Technology, v 29, n 12, p 3014-3018, 2013

6. Antibacterial effect of plant essential oils against Pseudomonas aeruginosa

Wu, Ke-Gang (Department of Food Science and Engineering, Faculty of Chemical Engineering and Light Industry, Guangdong University of Technology, Guangzhou 510006, China); Zhao, San-E; Chai, Xiang-Hua; Zhao, Xin-Xin  Source: Modern Food Science and Technology, v 29, n 12, p 2830-2833 2815, 2013

7. Analysis of volatile compounds in the processing of instant smoked tilapia

Sheng, Jin-Feng (College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China); Jiang, Yuan-Xin; Liu, Xiao-Ling  Source: Modern Food Science and Technology, v 29, n 12, p 3038-3045, 2013

8. Bioactivity, synthesis, extraction and analysis of sterol ferulate: a review

Lu, Bai-Yi (College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China); Yang, Jia-Jia; Xiong, Li-Na  Source: Modern Food Science and Technology, v 29, n 12, p 3063-3069, 2013

9. Inactivation of Bacillus subtilis by pulsed magnetic field combined with temperature, ultrasonic, and nisin

Qian, Jing-Ya (School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China); Ma, Hai-Le; Li, Shu-Jun; Liu, Bin; Zhang, Chao  Source: Modern Food Science and Technology, v 29, n 12, p 2970-2974, 2013

10. Influence of phosphorylation treatment on enzymatic hydrolysis characteristics of casein

Wang, Jin-Shui (College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China); Lin, Dan-Hua; Su, Yin-Jie; Gao, Yun-Fang  Source: Modern Food Science and Technology, v 29, n 12, p 2816-2820, 2013

11. Determination of peroxide value of edible oils based on electric conductivity change during iodine reaction

Yang, Yan-Die (College of Food Science and Engineering, Northwest A and F University, Yangling 712100, China); Chen, Xiu-Mei; Yu, Xiu-Zhu; Wang, Ya-Ge  Source: Modern Food Science and Technology, v 29, n 12, p 3053-3058, 2013

12. Antidepressant effects of the enzymatic products from the total saponins in Panax notoginseng leaves

Zhang, Hua-Lin (Chemistry Science and Technology School, Zhanjiang Normal University, Zhanjiang 524048, China); Li, Meng-Tao; Peng, Hao; Zhou, Zhong-Liu; Yang, Hong-Yan; Xiang, Hui  Source: Modern Food Science and Technology, v 29, n 12, p 2877-2882, 2013

13. Effects of soup on the main compositions, texture and odour of grey sufu during ripening process

Chen, Tao (College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China); Chen, Yan-Hua; Chen, Fu-Shen  Source: Modern Food Science and Technology, v 29, n 12, p 2883-2888, 2013 

14. Purification of flavonoids from Potentilla fulgens and identification by HPLC-ESI-MS/MS

Chen, Xin (Tianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China); Jiang, Zi-Tao; Li, Rong Source: Modern Food Science and Technology, v 29, n 12, p 3031-3037, 2013

15. Quality changes of litchi juice after fermentation and the stability during low-temperature storage

Zheng, Xin (Sericulture and Agri-food Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510610, China); Yu, Yuan-Shan; Wu, Ji-Jun; Xu, Yu-Juan; Xiao, Geng-Sheng; Cheng, Yin-Qi  Source: Modern Food Science and Technology, v 29, n 12, p 2909-2914, 2013

16. Influencing factors of conductivity and dielectric loss factor in apple juice

Wang, Yun-Yang (College of Food Science and Engineering, Northwest Agriculture and Forest University, Yangling 712100, China); Li, Zhan-Long; Yang, Shao-Long; Dong, Yu Source: Modern Food Science and Technology, v 29, n 12, p 2810-2815, 2013

17. Characteristics of acetylated starch prepared with ultra high pressure

Meng, Shuang (School of Light Industry, Harbin University of Commerce, Harbin 150028, China); Yang, Qi-Yun; Yan, Zu-Gen  Source: Modern Food Science and Technology, v 29, n 12, p 2975-2979, 2013

18. Characteristic analysis of the composition and thermal decomposition of palm wax

Li, Gui-Hua (College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China); Yang, Ying; Nie, Liu-Jun; Wang, Xiang-Yu  Source: Modern Food Science and Technology, v 29, n 12, p 2855-2859, 2013

19. Comparison of nutritional values of Acaudina molpadioides, Holothuria nobilis, and Actinopyga miliaris

Dong, Xiao-Di (Jiangsu Provincial Key Laboratory of Marine Biology, College of Resources and Environmental Sciences, Nanjing Agricultural University, Nanjing 210095, China); Pan, Ru-Jia; Wang, Chang-Hai  Source: Modern Food Science and Technology, v 29, n 12, p 2986-2990, 2013

20. Purification of flavones from gingko biloba leaves by macroporous resin

Wu, Hai-Xia (College of Forest Resources and Environment, Nanjing Forestry University, Nanjing 210037, China); Wu, Cai-E; Li, Ting-Ting; Fan, Gong-Jian; Ying, Rui-Feng  Source:Modern Food Science and Technology, v 29, n 12, p 2964-2969, 2013

21. Physical and chemical properties of the different millet starches in Shanxi

Yang, Bin (Institute of Millet, Shanxi Academy of Agricultural Science, Changzhi 046011, China); Zhang, Xi-Wen; Zhang, Guo-Quan; Li, Ping; Zhang, Wen-Xing; Zhang, Ai-Ying; Jiang, Long-Bo; Du, Wen-Juan  Source: Modern Food Science and Technology, v 29, n 12, p 2901-2908, 2013 

22.Isolation and antimicrobial susceptibilities of Listeria monocytogenes in pork

Shi, Lei (College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China); Wang, Wen-Yan; Yan, He  Source: Modern Food Science and Technology, v 29, n 12, p 2826-2829 2908, 2013

23. Preparation, identification and purification of apigenin

Liu, Ben-Guo (School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China); Yang, Ji-Guo; Qiu, Xiao-Bin; Zhang, Rui-Ting; Ning, Zheng-Xiang  Source:Modern Food Science and Technology, v 29, n 12, p 2947-2952, 2013 

24. Effect of different wavelength ultraviolet radiation on photoreactivation in Vibrio parahaemolyticus

Su, Ze-Hong (Department of Biotechnology, School of Pharmacology and Life Sciences and Technology, University of South China, Hengyang 421001, China); He, Shu-Ya; Li, Li-Juan; Lian, Gao-Jian; Takahashi, Akira  Source: Modern Food Science and Technology, v 29, n 12, p 2889-2893, 2013

25. Effect of Diethyl phthalate on the structure and thermal stability of starch ester film

Li, Xiao-Xi (College of Light Industry and Food Sciences, Ministry of Education Engineering Research Center of Starch andProtein Processing, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou 510640, China); Liu, Kun; Huang, Chen; Zhu, Jie; Chen, Ling; Li, Lin  Source: Modern Food Science and Technology, v 29, n 12, p 2860-2864 2882, 2013

26. Antibacterial mechanism of garlic extract against specific spoilage organisms

Xiao, Xiang (School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China); Wang, Yao; Jiang, Song; Zhou, Hui; Zhi, Zhu-Wei; Dong, Ying  Source: Modern Food Science and Technology, v 29, n 12, p 2894-2900, 2013

27. Fast discriminating of chicken adulteration in minced mutton by electronic nose

Tian, Xiao-Jing (Department of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China); Wang, Jun; Cui, Shao-Qing  Source: Modern Food Science and Technology, v 29, n 12, p 2997-3001 2952, 2013

28. Aroma quality evaluation of Yunnan black tea by multiple statistics analysis

Ren, Hong-Tao (Yunnan Flavor and Fragrance Research and Development Center, Kunming 650051, China); Zhou, Bin; Qin, Tai-Feng; Xia, Kai-Guo; Fang, Lin-Jiang  Source: Modern Food Science and Technology, v 29, n 12, p 3006-3013 3045, 2013

29.Effect of ultrasonic treatment on rheological properties of cold-set soybean 11S protein-dextran blending gel

Zhu, Jian-Hua (Yingdong Food Science and Technology College, Shaoguan University, Shaoguan 512005, China); Yang, Xiao-Quan; Qi, Jun-Ru; Lai, Fu-Rao; Shan, Bin; Zou, Xiu-Rong  Source: Modern Food Science and Technology, v 29, n 12, p 2844-2849, 2013

30. Effect of infrared drying on the quality of instant shrimp and establishment of quality evaluation model

Li, Xin-Yue (College of Food Science of Technology, Agricultural University of Hebei, Baoding 071000, China); Sun, Jian-Feng; Cui, Xiao-Peng  Source: Modern Food Science and Technology, v 29, n 12, p 2980-2985, 2013

31. Chemical composition of volatile oil by supercritical CO2 fluid extraction from macadamia ternifolia flowers

Guo, Gang-Jun (Yunnan Institute of Tropical Crops, Jinghong 666100, China); Wu, Ying; Xu, Rong; Liu, Chang-Fen  Source: Modern Food Science and Technology, v 29, n 12, p 3059-3062 3052, 2013

32. Hot-air and heat pump drying of lactobacillus fermented half-dry tilapia fillets

Wu, Jian-Zhong (Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China); Zhang, Cheng; Ou, Shi-Yi; Zhou, Hua; Jin, Jun  Source: Modern Food Science and Technology, v 29, n 12, p 2942-2946, 2013 

33. Extraction of volatile oil from tangerine peel by low-temperature continuous phase transition and analysis of its properties

Zhou, Guo-Hai (Taizhou University, Taizhou 225300, China); Miao, Jian-Yin; Liu, Fei; Guan, Xiao-Sheng; Zhang, Yong; Li, Yun; Yang, Yi-Ting; Cao, Yong  Source: Modern Food Science and Technology, v 29, n 12, p 2931-2936, 2013

34. Concentration of Engraulis japonicus soup by ceramic membrane

Zhang, Jian-You (College of Biology and Environmental Engineering, Zhejiang University of Technology, Hangzhou 310014, China); Lin, Long; Wang, Bin; Ding, Yu-Ting  Source:Modern Food Science and Technology, v 29, n 12, p 2958-2963 3030, 2013

35. Resonance light scattering method for determination of mercury content in fish

Li, Yong-Mei (School of Chemical Engineering, Huaihai Institute of Technology, Lianyungang 222005, China); Li, Ren-Yu  Source: Modern Food Science and Technology, v 29, n 12, p 3026-3030, 2013

36. Composition analysis and nutritional evaluation of Pyrus sinkiangensis cv. Piteguo

Wang, Yong-Gang (School of Life Science and Engineering, Lanzhou University of Technology, Lanzhou 730050, China); Ren, Hai-Wei; Wang, Xiao-Li; Yang, Ming-Jun; Li, Zhi-Zhong Source: Modern Food Science and Technology, v 29, n 12, p 2991-2996, 2013

37. A real-time turbidimeter-based loopmediated isothermal amplification assay for rapid detection of genetically modified maize MON810

Wang, Xiao-Yu (College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China); Kuang, Xiao-Shan; Hu, Song-Nan; Yu, Yi-Gang; Cheng, Xiao-Wei; Feng, Jia-Wang; Zhang, Huang; Xiao, Xing-Long  Source: Modern Food Science and Technology, v 29, n 12, p 3002-3005 3069, 2013

38. Effects of Gynura procumbens on the blood glucose and lipid of mice

Zheng, Guo-Dong (Jiangxi Key Lab of Natural Product and Functional Food, College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang 330045, China); Zhong, Shu-Sheng; Zhang, Qing-Feng; Li, Dong-Ming  Source: Modern Food Science and Technology, v 29, n 12, p 2800-2804, 2013

39. Growth and malolactic fermentation characteristics of Lactobacillus Plantarum in plum juice

Xiong, Jian (College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China); He, Cui-Chan; Lin, Wei-Feng; Ye, Jun; Chen, Zhong Source: Modern Food Science and Technology, v 29, n 12, p 2850-2854 2914, 2013 

40. Hydrogen peroxide biosensor based on Graphene modified horseradish peroxidase electrode

Sun, Ying-En (College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China); Zhang, Xiu-Hua; Tan, Yun-Bing; Wang, Lan-Teng; Lin, Xu-Zhang; Piao, Jin-Hua  Source: Modern Food Science and Technology, v 29, n 12, p 3046-3052, 2013

41. Analysis of volatile components in gonad of Eriocheir sinensis by Monolithic Material Sorptive Extraction coupled with gas chromatography and mass spectrometry

Gu, Sai-Qi (College of Food Science, Shanghai Ocean University, Shanghai 201306, China); Wu, Hao; Zhang, Jing-Jing; Wang, Xi-Chang  Source: Modern Food Science and Technology, v 29, n 12, p 3019-3025 3058, 2013

42. Antioxidant activity constituents of Lonicera japonica leave

Zheng, Bi-Sheng (College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China); Li, Hui-Na  Source: Modern Food Science and Technology, v 29, n 12, p 2870-2876, 2013

43. Effects of different hot-air drying parameters on drying characteristics and quality of scallops

Wang, Ya-Jiao (College of Food Science and Technology, Agricultural University of Hebei, Baoding 071001, China); Guo, Jie; Yao, Si-Yuan; Wang, Jie  Source: Modern Food Science and Technology, v 29, n 12, p 2915-2920 2936, 2013

44. Experimental study and comprehensive evaluation on meat grinding

Tong, Bao-Hong (Mobile Post-doctoral Station of Mechanical Engineering of Hefei University of Technology, Hefei 230009, China); Sun, Jun; Xu, Zheng-Hua; Chen, Zhi-Yong; Ji, Bin; Song, Bin  Source: Modern Food Science and Technology, v 29, n 12, p 2953-2957 2969, 2013

45. Preparation of electrospun antimicrobial nanofiber film and the effect of electrospinning condition on its morphology

Wu, Hong (College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China); Wen, Peng; Cui, Xiu-Xiu; Zhu, Ding-He; Lou, Wen-Yong; Zong, Min-Hua  Source: Modern Food Science and Technology, v 29, n 12, p 2937-2941 2996, 2013

46. Rapid induction of glucoamylase by Rhizopus oryzae on corncob

Cui, Li (Institute of Farm Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China); Zhu, Hai-Jun; Li, Da-Jing; Gao, Xiao-Nv; Yu, Yin; Liu, Chun-Quan Source: Modern Food Science and Technology, v 29, n 12, p 2865-2869 2859, 2013

47. Application of heavy rare earth element fingerprints in discrimination of Pu'er old plant tea and tableland tea

Lin, Xin (Laboratory of Quality and Safety Risk Assessment for Agro-products (Kunming), Institute of Quality Standards and Testing Technology, Yunnan Academy of Agricultural Sciences, Kunming 650223, China); Li, Qi-Wan; He, Li-Zhong; Lan, Shan-Shan; Lin, Tao; Liu, Hong-Cheng  Source: Modern Food Science and Technology, v 29, n 12, p 2921-2925 2893, 2013

48. Properties of the hydrophilic copolymer supporter containing oxirane for immobilized glucose oxidase

Li, Pi-Wu (School of Food and Bioengineering, Qilu University of Technology, Jinan 250353, China); Li, Rui-Rui; Liu, Dian-Lei; Hao, Qiong; Yang, Qing; Wang, Sheng  Source: Modern Food Science and Technology, v 29, n 12, p 2926-2930 2985, 2013