Modern Food Science and Technology

(2014,VoI.30,No.1)

1. Determination of volatile aroma compounds of P. vannamei by SDE/GC-MS

Mai, Ya-Yan (Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China); Yang, Xi-Hong; Lian, Xin; Ji, Hong-Wu; Liu, Shu-Cheng; Mao, Wei-Jie; Xie, Wan-Cui  Source: Modern Food Science and Technology, v 30, n 1, p 206-210, January 2014

2. Determination of paraffin in food by oxidation purification and GC-MS

Wu, Yu-Luan (Guangzhou Quality Supervision and Testing Institute, National Centre for Quality Supervision and Testing of Processed Food (Guangzhou), Guangzhou Key Laboratory of Detection Technology for Food Safety, Guangzhou 510110, China); Chen, Yi-Guang; Luo, Dong-Hui; Luo, Hai-Ying; Zhu, Li-Ping; Xian, Yan-Ping; Chen, Li-Wei; Dong, Hao  Source:Modern Food Science and Technology, v 30, n 1, p 165-169, January 2014 

3. Analysis of volatile components in Kedong fermented bean curd during the fermentation

Sun, Jing-He (Key Laboratory for Food Science and Engineering, College of Food Engineering, Harbin University of Commerce, Harbin 150076, China); Sun, Bing-Yu; Liu, Lin-Lin; Liu, Ying; Yang, Yue-Feng; Liu, Ying-Ying; Shi, Yan-Guo  Source: Modern Food Science and Technology, v 30, n 1, p 200-205 114, January 2014 

4. Adsorption equilibrium and kinetics of Fe³  by sugar beet pulp

Zhao, Yi (Research Institute of Light Industry and Chemical Engineering, South China University Technology, Guangzhou 510640, China); Yu, Shu-Juan; Zhu, Si-Ming; Mao, Jun Source: Modern Food Science and Technology, v 30, n 1, p 28-32, January 2014

5. Biofilm characteristics of several foodborne bacteria in spoiling milk

Zhou, Wen-Yuan (Faculty of Chemical Engineering and Light Industry, Guangdong University of Technology, Guangzhou 510006, China); Zhang, Hong-Mei; Jiang, Yan; Huang, Hui-Chang; Chen, Sheng-Hua; Liao, Ding-Mei; Guo, Kai; Zhang, Wen-Yuan; Yang, An-Lin  Source: Modern Food Science and Technology, v 30, n 1, p 87-90 95, January 2014

6. Free radicals scavenging and inhibition of lipid peroxidation activity of the enzymatic acetylated EGCG

Zhu, Song (State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China); Ma, Chao-Yang; Ai, Lian-Zhong; Lou, Zai-Xiang; Wang, Hong-Xin  Source:Modern Food Science and Technology, v 30, n 1, p 22-27 37, January 2014 

7. Effects of 1-methylcyclopropene (1-MCP) treatment on postharvest physiology and storage quality of carambola fruits

Chen, Yi-Hui (College of Food Science, Fujian Agriculture and Forestry University, Institute of Postharvest Technology of Agricultural Products, Fuzhou 350002, China); Zhang, Hua; Lin, He-Tong; Lin, Yi-Fen; Lin, Yuan  Source: Modern Food Science and Technology, v 30, n 1, p 16-21, January 2014

8. Optimization of γ-aminobutyric acid analysis in fermented milk by HPLC

Guo, Chao (Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin 300457, China); Wang, Chang-Lu; Chen, Mian-Hua; Li, Zhen-Jing; Wang, Yu-Rong; Li, Feng-Juan  Source: Modern Food Science and Technology, v 30, n 1, p 222-226 86, January 2014

9. Empirical model for predicting contents of monoglyceride and diglyceride during the synthesis of acyglycerols by T1 lipase-catalyzed esterification

Qin, Xiao-Li (College of Food Sciences, Southwest University, Chongqing 400715, China); Zhong, Jin-Feng; Wang, Yong-Hua  Source: Modern Food Science and Technology, v 30, n 1, p 131-136, January 2014

10. Preparation and antioxidant activity of stevioside-resveratrol complex

Yang, Xiao-Quan (Research and Development Center of Food Proteins, College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China); Wang, Li-Ying; Wan, Zhi-Li; Wang, Jin-Mei; Yuan, Yang  Source: Modern Food Science and Technology, v 30, n 1, p 115-119, January 2014

11. Effects of storage condition on phenolics and antioxidant activity of high hydrostatic pressure treated blueberry juice

Wang, Xing (School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China); Ma, Yong-Kun; Yu, Li-Zhi; Ma, Hui; Deng, Na-Na; Zhang, Hai-Ning  Source:Modern Food Science and Technology, v 30, n 1, p 101-107, January 2014

12. Drying characteristics and kinetics of kiwifruit slice under mediumand shortwave infrared radiation

Zeng, Mu-Cheng (Institute of Agro-Products Processing Science and Technology, CAAS, Key Laboratory of Agro-Products Processing, Beijing 100193, China); Bi, Jin-Feng; Chen, Qin-Qin; Liu, Xuan; Wu, Xin-Ye; Jiao, Yi  Source: Modern Food Science and Technology, v 30, n 1, p 153-159 199, January 2014

13. Antagonistic activity of Debaryomyceshansenii induced by chitin

Yan, Yan (College of Chemistry and Chemical Engineering, Province Key Laboratory of Fermentation Engineering and Biopharmacy, Guiyang 550003, China); Wang, Ming-Li; Li, Cen; Lu, Ya-Li  Source: Modern Food Science and Technology, v 30, n 1, p 91-95, January 2014 

14. Effects of legume seed flours on the formation of acrylamide and 5-hydroxymethylfurfural (HMF) in a model reaction system

Cai, Yun (Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China); Chang, Sam K C; Ou, Shi-Yi; Liu, Zhi-Sheng  Source: Modern Food Science and Technology, v 30, n 1, p 37-43, January 2014

15. Effects of three natural starches excipients on quality characteristics of rice vermicelli

Wang, Yong-Hui (Sericulture and Agri-food Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China); Tang, Xiao-Jun; Zhang, Ming-Wei; Wei, Zhen-Cheng; Zhang, Ye-Hui  Source: Modern Food Science and Technology, v 30, n 1, p 50-54 232, January 2014

16. Numerical analysis of water jet processing nozzles' internal flow field

Wang, Jia-Zhong (Mechanic and Electronics College, Agriculture University of Hebei, Baoding 071001, China); Li, Qiu-Shi; Yi, Jing-Gang; Jiang, Hai-Yong; Liu, Jiang-Tao  Source:Modern Food Science and Technology, v 30, n 1, p 143-146, January 2014

17. In vitro antioxidant activities and hepatoprotective effects of polysaccharides from Allium macrostemon Bunge

Zhang, Zhan-Jun (College of Biological and Chemical Engineering, Yangzhou Vocational University, Yangzhou 225009, China); Wang, Fu-Hua; Zeng, Xiao-Xiong  Source: Modern Food Science and Technology, v 30, n 1, p 1-6, January 2014

18. Effectiveness evaluation of illegal cooking oil identification based on Fourier transform infrared spectroscopy

Yang, Yong-Cun (Shenzhen Center for Disease Control and Prevention, Shenzhen 518020, China); Li, Hao; Yang, Dong-Yan; Deng, Xiang-Xiang; Wu, Shuang; Deng, Ping-Jian Source: Modern Food Science and Technology, v 30, n 1, p 227-232, January 2014 

19. Effects of different precursors on the formation of β-carboline norharman and harman in braised sauce meat

Pan, Han (Institute of Agro-Products Processing Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China); Wang, Zhen-Yu; Ni, Na; Liu, Jin-Kai; Liu, Yue; Zhang, De-Quan  Source: Modern Food Science and Technology, v 30, n 1, p 81-86, January 2014

20. Rapid test of alcoholicity in alcoholic beverages by near infrared spectroscopy

Ou, Chang-Rong (College of Marine Science, Ningbo University, Ningbo 315211, China); Tang, Hai-Qing; Yin, Ju-Yi; Cao, Jin-Xuan; Wu, Wei-Er; Chen, Mei-Zhen; He, Wei-Min  Source:Modern Food Science and Technology, v 30, n 1, p 180-184, January 2014

21. Effects of different deacidification methods on the trans fatty acids in the grape oil

Li, Gui-Hua (College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China); Wang, Xiang-Yun; Zhao, Fang; Yang, Ying; Ren, Guo-Wei  Source:Modern Food Science and Technology, v 30, n 1, p 120-125 152, January 2014

22. Effect of resin debittering on the monoterpene hydrocarbons content in the headspace of Xiangyuan juice

Niu, Li-Ying (Institute of Farm Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China); Yu, Meng; Li, Da-Jing; Liu, Chun-Quan  Source: Modern Food Science and Technology, v 30, n 1, p 175-179, January 2014 

23. Establishment of the cell suspension culture system of Cyclocarya paliurus and matrix consumption laws

Chen, Ji-Guang (College of Food Science and Engineering, Jiangxi Agricultural University, Jiangxi Key Laboratory of Natural Products and Functional Food, Nanchang 330045, China); Shangguan, Xin-Chen; Yin, Zhong-Ping; Ren, Min-Hong; Fu, Xiao  Source: Modern Food Science and Technology, v 30, n 1, p 44-49 107, January 2014

24. Heat stability of Laoshan goat milk

Liu, Chang (Shandong Provincial Key Laboratory of Microbial Engineering, College of Food and Biological Engineering, Qilu University of Technology, Jinan 250353, China); Shi, Yong-Cui; Xu, Xiao-Dan; Wang, Cun-Fang  Source: Modern Food Science and Technology, v 30, n 1, p 96-100 73, January 2014

25. Isolation of anthocyanin from Hibiscus sabdariffa by high speed counter-current chromatography

Liu, Xue-Hui (College of Horticulture and Landscape, Hunan Agricultural University, Changsha 410128, China); Wang, Zhen; Wu, Qi; Liu, Lin-Feng; Li, Jia-Yin; Lu, Ying  Source:Modern Food Science and Technology, v 30, n 1, p 190-194 169, January 2014 

26. Irreversible sediment formation in green tea concentrate

Xu, Yong-Quan (Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China); Chen, Gen-Sheng; Hu, Xiong-Fei; Du, Qi-Zhen; Hong, Zhi-Yong; Yin, Jun-Feng  Source: Modern Food Science and Technology, v 30, n 1, p 33-37, January 2014 

27. Purification and catalyst kinetics of α-galactosidase derived from Lactobacillus salivarius XH4B

Du, Xin-Yong (Biosystem Engineering and Food Science of Zhejiang University, Zhejiang provincial Key Laboratory of Food Microbiology, Hangzhou 310058, China); Liu, Tong-Jie; Gao, Shi-Yang; He, Guo-Qing  Source: Modern Food Science and Technology, v 30, n 1, p 137-142 184, January 2014 

28. Relationship between enzyme activity and biochemical changes of Pinctada martensi Koji-making

Cui, Chun (College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510641, China); Lai, Chen-Rong; Xia, Ke-Sheng; Zhao, Hai-Feng; Zhao, Mou-Ming  Source: Modern Food Science and Technology, v 30, n 1, p 12-15 62, January 2014 

29. The correlation of protein structural features and properties of dry noodles added with SPI

Feng, Lei (Food science and Technology College of Henan Agricultural University, Zhengzhou 450002, China); Li, Meng-Qin; Li, Chao-Ran  Source: Modern Food Science and Technology, v 30, n 1, p 55-62, January 2014

30. Effects of Paenibacillus brasilensis YS-1 crude extracts on storage of Nanfeng mandarin

Guo, Juan-Hua (Jiangxi Key Lab for Postharvest Technology and Non-destructive Testing of Fruits and Vegetables, College of Agronomy, Jiangxi Agricultural University, Nanchang 330045, China); Chen, Ming; Chen, Chu-Ying; Tu, Qi-Hong; Chen, Jin-Yin  Source: Modern Food Science and Technology, v 30, n 1, p 63-68 43, January 2014

31. Determination of five mycotoxins in peanuts and products by HPLC-MS/MS

Zeng, Xian-Yuan (Huizhou Quality and Measuring Supervision Testing Institute, Huizhou 516003, China); Ning, Huan-Yan; Yin, Yan; Tang, Li-Na; Huang, Fei; Liu, Sheng-Guo; Feng, Xia-Ping  Source: Modern Food Science and Technology, v 30, n 1, p 217-221 164, January 2014 

32. Detection of Staphyloccocus aureus in meat by helicase-dependent isothermal DNA amplification assay

Zhou, Wei (Agricultural University of Hebei, College of Food Science and Technology, Baoding 071000, China); Zhang, Wei; Wu, Tao; Li, Yong-Bo; Tian, Hao; Zhao, Yong; Zhang, Yan; Zhang, Zhi-Sheng  Source: Modern Food Science and Technology, v 30, n 1, p 185-189, January 2014 

33. Effects of different drying methods on flavonoids content and bioaccessibility of Saussurea involucrate tissue culture

Xu, Chun-Ming (School of Food and Chemical Engineering, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Technology and Business University, Beijing 100048, China); Li, Ting; Wang, Ying-Ying; Pang, Gao-Yang; Sun, Bao-Guo  Source: Modern Food Science and Technology, v 30, n 1, p 126-130, January 2014

34 Analysis of nutrition compositions of Cantonese sausage

Zhu, Ding-He (Henry Fok School of Food Science and Engineering, Shaoguan University, Shaoguan 512005, China); Zhu, Ling; Xiao, Zi-Jun; Guo, Hong-Hui; Luo, Xiu-Qi; Xia, Min Source: Modern Food Science and Technology, v 30, n 1, p 160-164, January 2014

35. Effect of high oxygen atmospheric packaging on the browning and quality of litchi fruits with leaves

Yu, Mao-Lan (Guangdong Key Laboratory of Agricultural Product Processing, Sericulture and Agro-food Processing Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510610, China); Chen, Yu-Long; Xu, Yu-Juan; Wu, Ji-Jun; Wang, Sheng-You; Fu, Man-Qin  Source: Modern Food Science and Technology, v 30, n 1, p 108-114, January 2014

36. Qualitative and quantitative detection of benzoyl peroxide in wheat flour

Zhang, Yu-Rong (College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China); Zhang, De-Wei; Zhou, Xian-Qing; Liu, Yue-Ting  Source:Modern Food Science and Technology, v 30, n 1, p 170-174 216, January 2014

37. Antioxidant activity and molecular weight distribution of hydrolysates from Paphia undulate protein

He, Xiao-Qing (Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China); Cao, Wen-Hong; Zhang, Chao-Hua; Zhao, Zi-Ke  Source: Modern Food Science and Technology, v 30, n 1, p 74-80, January 2014

38. Characterization of polyphenol oxidase extracted from white radish

Hua, Ying (Institute of Food Science, Zhejiang Academy of Agricultural Science, Key Lab of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, Hangzhou 310021, China); Shen, Guo-Hua; Liu, Da-Qun  Source: Modern Food Science and Technology, v 30, n 1, p 69-73, January 2014

39. Simulation analysis of food materials damage effect based on chewing movement

Chen, Li (College of Biological and Agricultural Engineering, Jilin University, Changchun 130022, China); Sun, Yong-Hai; Liu, Jing-Jing; Xie, Gao-Peng  Source: Modern Food Science and Technology, v 30, n 1, p 147-152, January 2014

40. Effect of polysaccharide from Paphia undulate on blood lipid of hyperlipidemia model mice

Fan, Xiu-Ping (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); Dong, Xiao-Jing; Wu, Hong-Mian; Zhong, Min; Hu, Xue-Qiong  Source: Modern Food Science and Technology, v 30, n 1, p 7-10 21, January 2014

41. Evaluation of the quality of Xinjiang dry red date with membership functional model

Ma, Qian-Li (College of Light Industry and Food Sciences, South Chian University of Technology, Guangzhou 510640, China); Tian, Ying-Zi; Ying, Li; Luo, Yu-Nian; Wang, Qing-Qing; Xu, Man; Zhao, Si-Lang; Lin, Hua-Guan  Source: Modern Food Science and Technology, v 30, n 1, p 211-216, January 2014 

42. Determination of tobacco-specific nitrosamlnes (TSNAs) in tobacco essence and flavor using liquid chromatography tandem mass spectrometry

Deng, Qi-Xin (Technology Center of China Tobacco Fujian Industrial Co., Ltd., Xiamen 361022, China); Huang, Chao-Zhang; Zhang, Jian-Ping; Cai, Guo-Hua; Wu, Qing-Hui; Huang, Hua-Fa; Xu, Han-Chun; Liu, Ze-Chun; Xie, Wei  Source: Modern Food Science and Technology, v 30, n 1, p 195-199, January 2014 

43. Extraction, isolation and antibacterial mechanism of antibacterial peptides

Miao, Jian-Yin (College of Food Science, South China Agricultural University, Guangzhou 510642, China); Ke, Chang; Guo, Hao-Xian; Liu, Guo; Gao, Xiang-Yang; Cao, Yong  Source:Modern Food Science and Technology, v 30, n 1, p 233-240, January 2014