Modern Food Science and Technology

(2014,VoI.30,No.2)

1.The accuracy of rapid detection of bacterial count by bioluminescence assay with CTAB-extracted ATP

Huang, Bin (Sericulture and Agri-product Processing Research Institute, Guangdong Academy of Agricultural Science, Guangzhou 510610, China); Yu, Yuan-Shan; Tang, Dao-Bang; Xu, Yu-Juan; Liu, Zhong-Yi; Wu, Ji-Jun  Source: Modern Food Science and Technology, v 30, n 2, p 269-273, February 2014 

2. Degradation property of block polyester PBS- PPS under different pH conditions

Kang, Zong-Hua (Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin 300457, China); Wang, Chang-Lu  Source:Modern Food Science and Technology, v 30, n 2, p 95-99, February 2014 

3. Effects of different processing conditions on the existing pattern of sialic acid in infant formula

Liu, Ning (Key Laboratory of Dairy Sciences, College of Food Sciences, Northeast Agricultural University, Harbin 150030, China); Sun, Chen; Liu, Li-Bo; Li, Si-Jie; Li, Chun  Source:Modern Food Science and Technology, v 30, n 2, p 159-164, February 2014 

4. Effect of carbon source on antioxidant and bacteriostatic activities of soybean whey fermented by probiotic bacterium

Du, Xin (College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China); Li, Li; Liu, Dong-Mei  Source: Modern Food Science and Technology, v 30, n 2, p 129-133 197, February 2014 

5. Preparation of xylooligosaccharides from cotton seed huskby Sphingomonas paucimobilis

Liu, Wen-Yu (College of Food, Shihezi University, Shihezi 832000, China); Wang, Meng; Wei, Chang-Qing  Source: Modern Food Science and Technology, v 30, n 2, p 182-187,February 2014

6. Effect of alkali treatments on the physicochemical properties of egg white gels

Zhang, Xian-Wei (College of Food Science, South China Agriculture University, Guangzhou 510642, China); Jiang, Ai-Min  Source: Modern Food Science and Technology, v 30, n 2, p 192-197, February 2014 

7. Preparation and application of Tibet butter flavor based on SDE/GC-MS analysis

Lu, Yu-Xia (GuangZhou Flower Flavours and Fragrances Co., Ltd, Guangzhou 510440, China); Li, Xiang-Li; Lu, Liu-Mei  Source: Modern Food Science and Technology, v 30, n 2, p 255-258, February 2014

8. Antihypertensive effects of Angiotensin-Converting Enzyme (ACE) inhibitory peptides from channel catfish skin gelatin

Song, Hua-Zeng (School of Biotechnology and Food Engineering, Hefei University of Technology, Hefei 230009, China); Bi, Lin; Lv, Shun; Lu, Jian-Feng; Ye, Ying-Wang; Jiang, Shao-Tong; Lin, Lin  Source: Modern Food Science and Technology, v 30, n 2, p 78-83 289, February 2014 

9. Molecular simulation and preparation of molecularly imprinted polymers with L-Menthone as template

Zhang, Wen-Cheng (Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230009, China); Hong, Li-Le; Ren, Shao-Wei; Dong, Xiu-Li; Li, Bing  Source: Modern Food Science and Technology, v 30, n 2, p 140-146, February 2014

10. Establishment and discriminate of fatty acid fingerprint from waste cooking oil

Feng, Zhi-Qiang (Guangdong Food Quality Supervision and Inspection Station, Guangzhou 510308, China); Zhuang, Jun-Yu; Cen, Su-Yu; Lin, Dan  Source: Modern Food Science and Technology, v 30, n 2, p 259-263 233, February 2014 

11. Characterization of octenyl succinate anhydride modified sweet potato starch

Li, Guang-Lei (School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China); Pang, Ling-Ling; Li, Yi-Zhuo; Sun, Jun-Liang  Source: Modern Food Science and Technology, v 30, n 2, p 37-41, February 2014 

12. Anti-oxidative damage of Portulace oleracea polysaccharide on reproductive system in male rats

Yang, Cui-Jun (Life Science Research Center, Hebei North University, Zhangjiakou 075000, China); Sun, Quan-Wen; Ge, Jian; Bai, Xue-Mei; Wang, Ai-Hua  Source: Modern Food Science and Technology, v 30, n 2, p 6-11, February 2014 

13. Optimization of ultrasonic extraction and physiochemical characteristics of polysaccharides from Sophora alopecuroides seeds

Cao, Nan-Nan (Bor S. Luh Food Safety Research Center, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China); Chen, Xiang-Rong; Wu, Yan Source: Modern Food Science and Technology, v 30, n 2, p 209-215 99, February 2014

14. Determination of acrylamide, 4-methylimidazole and 5-hydroxymethylfurfural in baked food using ultra-high performance liquid chromatography-tandem mass spectrometry

Cai, Wei-Hong (Guangzhou Quality Supervision and Testing Institute, Guangzhou 510110, China); Xian, Yan-Ping; Luo, Hai-Ying; Lai, Fu-Rao; Luo, Dong-Hui; Lu, Yu-Jin; Li, He; Guo, Xin-Dong  Source: Modern Food Science and Technology, v 30, n 2, p 249-254, February 2014 

15. Scavenging ability for nitrite and antibacterial mechanism of phytosterol from Cortex mori

Xu, Yan-Yang (College of Biological and Agricultural Engineering, Jilin University, Changchun 130022, China); Cai, Sen-Sen; Yu, Jing  Source: Modern Food Science and Technology,v 30, n 2, p 53-57 36, February 2014

16. Contact stress of drop impact to corrugated board and damage predication for Korla pear

Sun, Hui-Jie (College of Mechanical and Electrical Engineering, Research Center of Oasis Agricultural Mechanization, Shihezi University, Shihezi 832003, China); Wu, Jie; Feng, Zhe; Wang, Zhao-Peng  Source: Modern Food Science and Technology, v 30, n 2, p 48-52, February 2014 

17. Effects of water extract from Smilax china on body weight and fat metabolism of high-fat diet induced obese mice

Pan, Yong-Fang (Jiangxi Key Laboratory of Natural Product and Functional Food, College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang 330045, China); Zheng, Guo-Dong; Zhang, Qing-Feng; Li, Dong-Ming  Source: Modern Food Science and Technology, v 30, n 2, p 12-16, February 2014 

18. The melanosis, serine protease activity and their correlation of Litopenaeus vannamei during cold storage

Xu, De-Feng (Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, College of Food Science and Technology of Guangdong Ocean University, Zhanjiang 524088, China); Li, Cai-Hong; Sun, Li-Jun; Wang, Ya-Ling; Ye, Ri-Ying; Liu, Huan-Ming; Zhang, Yong-Ping; Li, Jian-Rong  Source: Modern Food Science and Technology, v 30, n 2, p 100-104, February 2014 

19. Effects of different freezing methods on the quality of Trichiurus haumela

Hu, Ya-Qin (Department of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou 310058, China); Hu, Qing-Lan; Yang, Shui-Bing; Ren, Xi-Ying; Chen, Shi-Guo; Liu, Dong-Hong; Ye, Xing-Qian; Yu, Hai-Xia  Source: Modern Food Science and Technology, v 30, n 2, p 23-30, February 2014 

20. Enzymes screening for preparation of high-glutamine oligopeptide from gluten

Wang, Yan-Zhou (Key Laboratory of Agro-Products Processing, Institute of Agro-Products Processing Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China); Liu, Li-Ya; Zhong, Kui; Tong, Li-Tao; Zhou, Xian-Rong; Zhou, Su-Mei  Source: Modern Food Science and Technology, v 30, n 2, p 177-181 187, February 2014

21. Effect of algal gel on quality characteristics of smoked and cooked sausages

Zhao, Guang-Hui (Henan Key Laboratory of Meat Processing and Quality Control, College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China); Zhao, Gai-Ming; Tian, Wei; Liu, Yan-Xia; Huang, Xian-Qing; Li, Miao-Yun; Zhang, Qiu-Hui  Source: Modern Food Science and Technology, v 30, n 2, p 105-111 152, February 2014 

22. Interaction of naringenin and α-amylase

Li, Qiong (School of Chemistry and Chemical Engineering, South China University of Technology, Guangzhou 510641, China); Chen, Lei; Wei, Qing-Yi; Yuan, Er-Dong; Ning, Zheng-Xiang  Source: Modern Food Science and Technology, v 30, n 2, p 58-61 94, February 2014

23. Effect of maize yellow pigment on invasion, migration, proliferation and cell cycle of ovarian carcinoma cell line ES-2

Li, Xiao-Ling (Institute of Agro-Food Science and Technology, Shandong Academy of Agricultural Science, Jinan 250100, China); Wang, Shi-Qing; Xu, Tong-Cheng; Wang, Wen-Liang; Song, Sha-Sha  Source: Modern Food Science and Technology, v 30, n 2, p 1-5, February 2014 

24. Effect of chitosan complex coatting treatment on fresh-keeping of blueberry fruit

Wang, Dong-Feng (College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China); Zhang, Yi-Mei; Xu, Ying; Meng, Xiang-Hong  Source: Modern Food Science and Technology, v 30, n 2, p 62-65 41, February 2014

25. Preservation of postharvest Xinyu tangerine coated with edible compounds from clove extracts under ambient temperature storage

Chen, Chu-Ying (Jiangxi Key Lab for Postharvest Technology and Nondestructive Testing of Fruits and Vegetables, Jiangxi Agricultural University, Nanchang 330045, China); Chen, Ming; Fu, Yong-Qi; Wan, Chun-Peng; Guo, Juan-Hua; Chen, Jin-Yin  Source: Modern Food Science and Technology, v 30, n 2, p 117-123, February 2014 

26. Analysis of hot-air thin layer drying characteristics and kinetics model of bamboo shoots

Zheng, Jiong (College of Food Science, Southwest University, Chongqing Research Center of Special Food Engineering and Technology, Chongqing 400715, China); Zhang, Fu-Sheng; Kan, Jian-Quan; Gong, Ping; Zhong, Jin-Feng  Source: Modern Food Science and Technology, v 30, n 2, p 112-116, February 2014

27. Analysis of the volatile compounds of vinasse hairtail through two comprehensive dimensional gas chromatography-time of flight mass spectrometry

Xie, Cheng (School of Marine Science, Ningbo University, Ningbo 315211, China); Ou, Chang-Rong; Cao, Jin-Xuan; Tang, Hai-Qing  Source: Modern Food Science and Technology, v 30, n 2, p 234-243, February 2014

28. Quality changes of mulberry leaf health moon cake before and after baking

Liu, Jun (Sericulture and Farm Produce Processing Research Institute, Guangdong Academy of Agricultural Sciences, Guangdong Key laboratory of Agricultural Product Processing, Guangzhou 510610, China); Liao, Sen-Tai; Zou, Yu-Xiao; Shi, Ying; Liu, Fan; Mu, Li-Xia; Shen, Wei-Zhi  Source: Modern Food Science and Technology, v 30, n 2, p 204-208 203,February 2014

29. Detection of volatile flavor compounds in different dehydrated Xiaoshan pickled radish by SPME-GC-MS and E-Nose methods

Liu, Da-Qun (Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Key Lab of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, Hangzhou 310021, China); Hua, Ying  Source: Modern Food Science and Technology, v 30, n 2, p 279-284, February 2014

30. Extractions and thermogravimetry analysis of magnoliae flos volatile oil

Liu, Peng-Fei (College of Tobacco Science, Henan Agriculture University/National Tobacco Physiology and Biochemistry Research Center, Zhengzhou 450002, China); Wei, Yue-Wei; Wei, Peng-Cheng; Zhao, Ming-Qin  Source: Modern Food Science and Technology, v 30, n 2, p 170-176 164, February 2014

31. Enzymatic hydrolysis of fish proteins using protease produced by Exiguobacterium sp. SWJS2

Zhao, Mou-Ming (College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China); Lei, Fen-Fen; Zhong, Hong-Bo; Cui, Chun; Huan, Hui-Jie  Source: Modern Food Science and Technology, v 30, n 2, p 153-158, February 2014 

32. Three dimensional numerical simulation of temperature field of carrot pre-freezing process during freeze-drying

Yao, Zhi-Hua (School of Mechanical and Automobile Engineering, Anhui Science and Technology University, Fengyang 233100, China); Guo, Yu-Ming  Source: Modern Food Science and Technology, v 30, n 2, p 165-169, February 2014 

33. Effect of neutral trehalase genes deletion on the freeze-tolerant characteristics of bread yeast

Tan, Hai-Gang (College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China); Dong, Jian; Wang, Guang-Lu; Xu, Hai-Yan; Xiao, Dong-Guang  Source:Modern Food Science and Technology, v 30, n 2, p 66-71 16, February 2014

34. Extraction of superoxide dismutase from porcine blood by response surface methodology

Yao, Xiao-Lei (School of Life and Engineering, Southwest University of Science and Technology, Mianyang 621000, China); Xiong, Shuang-Li; Zhang, Xiao-Juan  Source: Modern Food Science and Technology, v 30, n 2, p 223-227 278, February 2014

35. Effect of tea polyphenols on the ability of fungi to produce lovastatin

Zhao, Zhen-Jun (College of Horticulture and Landscape Architecture, Yangtze University, Jingzhou, Hubei 434025, China); Liu, Qin-Jin; Li, Xing-Hui  Source: Modern Food Science and Technology, v 30, n 2, p 124-128 169, February 2014

36. Preparation and characterization of Florida mandarin oil-chitosan composite films

Zhang, Yun-Bin (School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China); Wang, Jing-Wen; Wang, Yi-Fei; Liu, Xiao-Yu; Jiang, Ping-Ping Source: Modern Food Science and Technology, v 30, n 2, p 147-152, February 2014 

37. Determination of seven sedative residues in sausage by gas chromatography-mass spectrometry

Tan, Gui-Liang (Zhongshan Supervision Testing Institute of Quality and Metrology, Zhongshan 528403, China); Zhao, Tian-Zhen; Wang, Wen-Lin; Li, Xiang-Li; Zhang, Na  Source:Modern Food Science and Technology, v 30, n 2, p 274-278, February 2014 

38. Comparative study of packed column and plate column in camellia oils deordorization process

Guo, Shao-Hai (China Academy of Forestry Research Institute of Subtropital Forestry, Hangzhou 311400, China); Liu, Rui-Xin; Luo, Fan; Fei, Xue-Qian; Wang, Ya-Ping; Yao, Xiao-Hua; Ye, Xiao-Fei  Source: Modern Food Science and Technology, v 30, n 2, p 216-222, February 2014

39. Gel characteristics of starch blends from Sagittaria sagittifolia, Eleocharis dulcis and Trapa natans

Zhao, Li-Chao (College of Food Science, South China Agricultural University, Guangzhou 510642, China); Cao, Su-Fang; Liu, Xin; Cao, Yong  Source: Modern Food Science and Technology, v 30, n 2, p 17-22, February 2014 

40. Mutation breeding of Saccharomyces cerevisiae with low purine by atmospheric and room temperature plasma

Kang, Fu-Shuai (School of Bioscience and Bioengineering, South China University of Technology, Guangzhou 510006, China); Yan, Bing; Lv, Nan-Quan; Zhou, Shi-Shui  Source:Modern Food Science and Technology, v 30, n 2, p 188-191, February 2014 

41. The determination of sulfonylurea herbicides in drinking water by solid-phase extraction coupled with high performance liquid chromatography

Zhao, Xiao-Lei (College of Food and Biological Engineering, Qilu University of Technology, Jinan 250353, China); Wang, Cheng-Zhong; Li, Long-Fei; He, Jin-Xing  Source: Modern Food Science and Technology, v 30, n 2, p 264-268, February 2014

42. Effects of porosity property and acid functional groups of activated carbons on adsorption of three flavors

Yao, Jing-Jing (School of Chemistry and Chemical Engineering, South China University of Technology, Guangzhou 510640, China); Chen, Sen-Lin; Kong, Hao-Hui; Xiao, Jing; Liu, Zhen-Long  Source: Modern Food Science and Technology, v 30, n 2, p 72-77 116, February 2014

43. Comparison and evaluation of the nutritional components of Antarctic icefish and krill

Liu, Zhi-Dong (East China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Shanghai 200090, China); Chen, Xue-Zhong; Qu, Ying-Hong; Feng, Chun-Lei; Huang, Hong-Liang; Tian, Liang-Liang; Liu, Jian; Gong, Yang-Yang  Source: Modern Food Science and Technology, v 30, n 2, p 228-233, February 2014 

44. The rapid determination of total mercury in health food by direct mercury analyzer

Chen, Yan (Public Monitoring Center for Agro-product, Guangdong Academy of Agricultural Science, Guangzhou 510640, China); Yang, Hui; Wang, Fu-Hua; Zhu, Ying; Geng, An-Jing Source: Modern Food Science and Technology, v 30, n 2, p 285-289, February 2014

45. Relation of tissue distribution and activity of polyphenol oxidase from Litopenaeus vannamei and its melanosis during storage

Huang, Wan-You (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); Ji, Hong-Wu; Liu, Shu-Cheng; Hao, Ji-Ming; Mao, Wei-Jie; Xie, Wan-Cui; Chen, Ya-Li  Source: Modern Food Science and Technology, v 30, n 2, p 89-94, February 2014 

46. Antioxidative activity and myocardial protective effect of Noni extracts

Hu, Ming-Xu (Heilongjiang Academy of TCM, Heilongjiang University of Chinese Medicine, Harbin 150001, China); Zhang, Hong-Cai; Yu, Chun-Miao; Wang, Yu; Liu, Shu-Min; Liu, Li Source: Modern Food Science and Technology, v 30, n 2, p 31-36, February 2014

47. Rapid detection of CaMV-35S promoter in vegetable oils by loop - mediated isothermal amplification method

Li, Xiang-Li (Department of Biomedicine, Zhongshan Torch Technology College, Zhongshan 528436, China); Tan, Gui-Liang; Liu, Yao; Lin, Lin; Lai, Xin-Tian  Source: Modern Food Science and Technology, v 30, n 2, p 244-248 222, February 2014 

48. Cytotoxicity induced by several sulfide flavorsin HL-60 cells

Zhu, Jun-Ya (School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China); Zhang, Gong-Liang; Jia, Qiong; Cui, Yu-Na; Sun, Li-Ming; Hou, Hong-Man Source: Modern Food Science and Technology, v 30, n 2, p 42-47 11, February 2014

49. Moisturizing change of polysaccharide from pomelo peel on different tobacco carriers

Tao, Hong (Technology Center, China Tobacco Guangdong Industrial Co, Ltd, Guangzhou 510145, China); Yu, Li-Mei; Guo, Wen; Feng, Wei-Hua  Source: Modern Food Science and Technology, v 30, n 2, p 84-88 289, February 2014 

50. Effect of vacuum cold-induction on freshness and taste of Tilapia fillets stored at ice temperature

Yao, Zhi-Yong (College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China); Wan, Jin-Qing; Pang, Wen-Yan; Li, Jian-Guo; Wang, Guo-Qiang Source: Modern Food Science and Technology, v 30, n 2, p 198-203, February 2014 

51. Effect of two fresh-keeping bags on fresh-cut pumpkin of low temperature storage

Guan, Yun-Na (College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China); Zhang, Dan-Dan; Zhu, Jun-Xiang; Yang, Shao-Lan; Wu, Hao; Zhen, Tian-Yuan; Wang, Cheng-Rong  Source: Modern Food Science and Technology, v 30, n 2, p 134-139, February 2014