Modern Food Science and Technology

(2014,VoI.30,No.3)

1. Residues and risk assessment of 13 triazine herbicides in Apostichopus japonicus

Ren, Chuan-Bo (Shandong Marine Resource and Environment Research Institute, Shandong Province Key Laboratory of Restoration for Marine Ecology, Yantai 264006, China); Tian, Xiu-Hui; Sun, Yan; Deng, Xu-Xiu; Liu, Hui-Hui; Xue, Jing-Lin; Xu, Ying-Jiang; Gong, Xiang-Hong; Wang, Mao-Jian  Source: Modern Food Science and Technology, v 30, n 3, p 244-249 120, 2014

2. Investigation of antibiotic resistance and biofilm-forming ability in Staphylococcus aureus

Gui, Zhong-Yu (College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China); Li, Lin; Li, Bing; Xu, Zhen-Bo  Source: Modern Food Science and Technology, v 30, n 3, p 69-75, 2014 

3. Preparation and molecular characteristics of arabinoxylans from different wheat milling fractions

Wang, Xiao-Xi (College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100086, China); Zheng, Xue-Ling; Ma, Sen; Cheng, Yong-Qiang  Source:Modern Food Science and Technology, v 30, n 3, p 126-129, 2014 

4. Structure and properties of soy protein/wheat gluten power composites

Zou, Wen-Zhong (Marine Food Research and Development Center, Beihai 536000, China); Wen, Qi-Biao; Yang, Xiao-Quan; Wen, Jing-Xian; Pan, Zhi-Min; Zhang, Xiao-Fang; Zou, Ai-Yi Source: Modern Food Science and Technology, v 30, n 3, p 7-12, 2014

5. Comparison of changes in the storage quality among different late-maturing blueberry varieties

Wang, Rui (School of Food and Pharmaceutical Engineering, Guiyang College, Guizhou Engineering Research Center for Fruit Processing, Guiyang 550003, China); Chen, Shun-You; Xie, Guo-Fang; Ma, Li-Zhi; Wen, Guang-Zhong; Liu, Xiao-Yan; Liu, Zhi-Gang; Du, Chao  Source: Modern Food Science and Technology, v 30, n 3, p 43-48 125, 2014

6. Analysis of nutritional components of wheat germ from different producing areas

Zhao, Fu-Li (Institute of Agro-products Processing Science and Technology, Chinese Academy of Agricultural Sciences/Comprehensive Key Laboratory of Agro-products Processing, Ministry of Agriculture, Beijing 100193, China); Zhong, Kui; Tong, Li-Tao; Liu, Li-Ya; Zhou, Xian-Rong; Zhou, Su-Mei  Source: Modern Food Science and Technology, v 30, n 3, p 182-188, 2014

7. Effect of different frequency ultrasonic treatments on the structures of silver carp myofibrillar protein

Hu, Ai-Jun (College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China); Lu, Xiu-Li; Zheng, Jie; Tian, Fang-Yuan; Sun, Ben-Jin; Wang, Yun; Liao, Shao-Hua  Source: Modern Food Science and Technology, v 30, n 3, p 23-27, 2014

8. Variation of mitochondrial ultrastructure and antioxidative enzymatic activity in wheat cell under micro-environmental conditions

Zhang, Li-Li (College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China); Wang, Ruo-Lan; Liu, Li; Mu, Yao  Source: Modern Food Science and Technology, v 30, n 3, p 81-86, 2014 

9. Simultaneous determination of five bioactive compounds in Polygonum cuspidatum by HPLC

Zhang, Qing-Feng (Key Lab. of Jiangxi Provincial Department of Education in Natural Product Research and Development, Jiangxi Agriculture University, Nanchang 330045, China); Fu, Ying-Juan; Chen, Ji-Guang; Shangguan, Xin-Chen  Source: Modern Food Science and Technology, v 30, n 3, p 216-219, 2014 

10. The content variation of phytochemicals in different parts of Chinese jujube from different cultivars

Liu, Cong (College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China); Hai, Ni; Zhang, Ying  Source: Modern Food Science and Technology, v 30, n 3, p 258-261 205, 2014

11. Preparation and properties of high activity tannase with Aspergillus niger T3-5-1

Zhang, Shuai (College of Food Science, South China Agricultural University, Guangzhou 510642, China); Chen, Sui; Huang, Jing-Sheng; Lin, Jian-Hui; Nong, Jia-Yi; Zhu, Hua-Wei; Cao, Yong  Source: Modern Food Science and Technology, v 30, n 3, p 137-143, 2014 

12. Determination of sodium in food by two pretreatment methods

Mei, Can-Hui (Zhuhai Supervision Testing Institute of Quality and Metrology, Zhuhai 519002, China)  Source: Modern Food Science and Technology, v 30, n 3, p 255-257 129, 2014

13. Effect of ultra-high pressure treatment on aroma compounds in cucumber water analyzed by principal component

Ma, Hui (School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China); Wang, Ya-Chao; Ma, Yong-Kun; Zhang, Hai-Ning; Deng, Na-Na; Wang, Xing Source: Modern Food Science and Technology, v 30, n 3, p 220-226 232, 2014

14. Changes of volatile compounds during the processing of spiced beef

Sun, Cheng-Feng (Institute of Food Science and Engineering, Yantai University, Yantai 264005, China); Yu, Qian-Qian; Song, Chang-Kun; Guo, Guang-Ping; Wei, Shuai  Source:Modern Food Science and Technology, v 30, n 3, p 130-136, 2014

15. Changes of aroma compounds of jujube vinegar at different fermentation stages

Cao, Miao (Department of Bioengineering, Jiangsu Polytechnic College of Agriculture and Forestry, Jurong 212400, China); Lu, Zhou-Min; Hua, Zhi-Xiu; Cao, Qing-Guo; Hong, Wen-Long  Source: Modern Food Science and Technology, v 30, n 3, p 233-238 107, 2014

16. Screening of cholesterol-reducing lactic acid bacteria from human origin

Chen, Da-Wei (Jiangsu Province Key Laboratory of Dairy Biological Technology and Safety Control, College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China); Guo, Fei-Xiang; Gu, Rui-Xia; Zou, Dong-Hao; Zhao, Hai-Qing  Source: Modern Food Science and Technology, v 30, n 3, p 114-120, 2014

17. The influence of high hydrostatic pressure on physicochemical properties of tapioca starch

Ren, Rui-Lin (Chemical Engineering College, Inner Mongolia University of Technology, Inner Mongolia 010061, China); Liu, Pei-Ling; Bao, Ya-Li; Li, Yan-Jie  Source: Modern Food Science and Technology, v 30, n 3, p 150-156, 2014 

18. Community structure and phylogenetic diversity analysis of archaeal in the mud pit

Huang, Zhi-Guo (Sichuan University of Science and Engineering, Liquor Making Bio-Technology and Application of Key Laboratory of Sichuan Province, Zigong 643000, China); Zhao, Bin; Wei, Chun-Hui; Deng, Jie; Liu, Yan-Mei; Huang, Jun; You, Hui; Tang, Yu-Mei  Source: Modern Food Science and Technology, v 30, n 3, p 28-32, 2014 

19. Effects of hsian-tsao extracts on textural property, sensory quality and antioxidant activity of chinese-style meatball

Li, Jun-Guang (College of Food Science, South China Agricultural University, Guangzhou 510640, China); Li, Zeng; Jiang, Ai-Min; Yin, Bei-Bei; Liu, Xiao-Yan  Source: Modern Food Science and Technology, v 30, n 3, p 76-80, 2014

20. Effect of konjac glucomannan/guar gum on the quality of pork jerky

Zhao, Mou-Ming (College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China); Yang, Yuan-Yuan; Sun, Wei-Zheng; Cong, Yi-Jie Source: Modern Food Science and Technology, v 30, n 3, p 121-125, 2014

21. Detection and analysis of color quality consistency of roasted chickens in combi-oven

Ji, Bin (Mobile Post-doctoral Station of Computer Science and Technology of Hefei University of Technology, Hefei 230009, China); Hu, Xue-Gang; Xu, Zheng-Hua; Tong, Bao-Hong; Liu, Yuan-Qian  Source: Modern Food Science and Technology, v 30, n 3, p 189-194, 2014

22. Synergistic ABTS radical scavenging activity of resveratrol with Auricularia auricular polysaccharides

Bai, Hai-Na (College of Food Science and Engineering, Harbin Institute of Technology, Harbin 150090, China); Wang, Zhen-Yu; Liu, Rui-Hai; Zhao, Hai-Tian; Zhang, Hua  Source:Modern Food Science and Technology, v 30, n 3, p 64-68, 2014

23. Inhibitory effects of chlorogenic acid and isochlorogenic acid from purple sweet potato leaves on α-glucosidase

Liu, Xue-Hui (College of Horticulture and Landscape, Hunan Agricultural University, Changsha 410128, China); Li, Mi-Lu; Tan, Bin; Chen, Hui-Heng; Lu, Ying  Source: Modern Food Science and Technology, v 30, n 3, p 103-107, 2014

24. Screening and antifungal mechanism of Chinese herb extracts against green mold of citrus

Zhou, Meng-Jiao (Jiangxi Key Lab. for Postharvest Technology and Nondestructive Testing of Fruits and Vegetables, College of Agronomy, Jiangxi Agricultural University, Nanchang 330045, China); Wan, Chun-Peng; Chen, Jin-Yin  Source: Modern Food Science and Technology, v 30, n 3, p 144-149 75, 2014

25. Physical and chemical properties analysis of different licorice residue slices

Wang, Qing-Qing (College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China); Tian, Ying-Zi; Ma, Qian-Li; Luo, Yu-Nian; Shao, Gan-Hui; Rao, Guo-Hua; Guo, Wen-Jun  Source: Modern Food Science and Technology, v 30, n 3, p 177-181, 2014

26. Freshness and volatile compounds of Muraenesox cinereus fillet with ice-temperature vacuum drying

Chen, Qing-Yun (College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China); Wan, Jin-Qing; Qi, Zi-Yuan; Shi, Wen-Zheng; Wang, Zhi-He  Source:Modern Food Science and Technology, v 30, n 3, p 210-215 188, 2014

27. Effect of modified atmosphere package conditions on preservation of green walnut fruit and kernel traits

Wang, Jin (College of Life Science, Northwest A and F University, Yangling 712100, China); Ma, Yan-Ping; Chen, Jin-Hai; Ma, Hui-Ling; Feng, Wen-Yu; Wang, Dian-Ru  Source: Modern Food Science and Technology, v 30, n 3, p 169-176, 2014 

28. Isolation of allergens in nuts and analysis on western blotting

Zhang, Ai-Lin (Tianjin Engineering Center of Food Process, Tianjin 300457, China); Wang, Chang-Lu; Hu, Yun-Feng; Zhou, Zhi-Jiang  Source: Modern Food Science and Technology,v 30, n 3, p 99-102 12, 2014 

29. Construction, screening and protein structure simulation of single chain antiboday fragment library against Ofloxacin

He, Kuo (Tianjin University of Science and Technology, Ministry of Education Key Laboratory of Food Nutrition and Safety, Tianjin 300457, China); Zhang, Xiu-Yuan; Du, Xin-Jun; Wang, Jun-Ping; Yang, Qing  Source: Modern Food Science and Technology, v 30, n 3, p 108-113, 2014 

30. Effects of simplified defined medium on nitrite degradation by lactobacillus plantarum

Chen, Zhong (School of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China); Lin, Hao; Lin, Wei-Feng  Source: Modern Food Science and Technology, v 30, n 3, p 53-57, 2014 

31. The quality of squid treated by ultrafiltration and ozone

Yu, Hai-Xia (Ocean Research Center of Zhoushan, Zhejiang University, Zhoushan 316021, China); Ren, Xi-Ying; Yang, Zhi-Jian; Zheng, Gang; Hu, Ya-Qin; Yang, Shui-Bing; Hu, Qing-Lan; Ye, Xing-Qian  Source: Modern Food Science and Technology, v 30, n 3, p 163-168 86, 2014

32. Determination of three chloropropanols in chafing dish additives by GC-MS/MS and isotope dilution technique

Zhan, She-Xia (Tianhe Center for Disease Control and Prevention, Guangzhou 510655, China); Guo, Xin-Dong; Lu, You-Yan; Wang, An-Na; Zang, Li-Na; Xian, Yan-Ping  Source:Modern Food Science and Technology, v 30, n 3, p 227-232, 2014 

33. Effect of dwell time on partial nutrients and antioxidant capacity of black garlic

Zhong, Cheng (Key Laboratory of Industrial Fermentation Microbiology (Ministry of Education), Tianjin University of Science and Technology, Tianjin 300457, China); Xu, Guo-Juan; Wu, Xiao-Ying; Guo, Yan-Ping; Jia, Shi-Ru  Source: Modern Food Science and Technology, v 30, n 3, p 49-52 136, 2014 

34. Determination of β-Carotene in Spirulina by ASE-UPLC

Xian, Rui-Qing (Shandong Institute for Food and Drug Control, Ji'nan, 250101, China); Li, Qi-Yan; Diao, Fei-Yan; Wang, Xiao-Bing; Hu, De-Fu  Source: Modern Food Science and Technology, v 30, n 3, p 239-243, 2014

35. Overexpression of key enzymes in arginine biosynthetic pathway and their effects on L-arginine production

Huang, Yuan-Yuan (College of Biological Science and Engineering, South China University of Technology, Guangdong Key Laboratory of Fermentation and Enzyme Engineering, Guangzhou 510006, China); Zheng, Sui-Ping  Source: Modern Food Science and Technology, v 30, n 3, p 58-63, 2014 

36. Effects of overexpressed EHT1 on ester production of saccharomyces cerevisiae

Li, Feng (College of Biotechnology, Tianjin University of Science and Technology, Key Laboratory of Industrial Fermentation Microbiology, Tianjin 300457, China); Chen, Ye-Fu; Guo, Jian; Guo, Xue-Wu; Xiao, Dong-Guang  Source: Modern Food Science and Technology, v 30, n 3, p 93-98 176, 2014 

37. Multiplex PCR assays for escherichia coli phylogenetic assignments and virulence gene ownership

Ni, Yi-Hong (Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China); Chen, Yan-Ting; Wei, Shuang; Chin, James; Wu, Xi-Yang  Source: Modern Food Science and Technology, v 30, n 3, p 38-42 68, 2014

38. Effect of high atmospheric oxygen packaging on the postharvest quality of mulberry fruits

Chen, Yu-Long (Sericultural and Agro-food Processing Research Institute, Guangdong Academy of Agricultural Science, Guangzhou 510610, China); Wang, Sheng-You; Xu, Yu-Juan; Wu, Ji-Jun; Xiao, Geng-Sheng; Yu, Mao-Lan  Source: Modern Food Science and Technology, v 30, n 3, p 87-92, 2014 

39. Characteristic study of phosphodiester in corn starch

Li, Guang-Lei (School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China); Li, Yi-Zhuo; Ma, Han-Jun; Sun, Jun-Liang  Source: Modern Food Science and Technology, v 30, n 3, p 18-22 27, 2014

40. Determination of heavy metal elements in edible olive oil by ICP-MS

Zhang, Ping (Department of Material and Chemical Engineering, Hunan Institute of Technology, Hengyang 421002, China); Xie, Hua-Lin; Zhu, Qian-Hua; Nie, Xi-Du  Source: Modern Food Science and Technology, v 30, n 3, p 206-209, 2014

41. Mechanism of porcine collagen type II and collagen peptide on anti-arthritis

Liu, An-Jun (Department of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China); Song, Xiao-Di; Zheng, Jie; Wang, Zi-Jian; Du, Jia-Jia; Guo, Jing; Wang, Yue-Meng; Han, Yue  Source: Modern Food Science and Technology, v 30, n 3, p 1-6, 2014 

42. Effect of different precooling methods on the storage quality of Litchi

Lv, Sheng-Ping (Key Laboratory of Key Technology on Agricultural Machine and Equipment, College of Engineering, South China Agricultural University, Guangzhou 510642, China); Lv, En-Li; Lv, Hua-Zhong; Yang, Song-Xia; Guo, Jia-Ming  Source: Modern Food Science and Technology, v 30, n 3, p 157-162, 2014

43. Fingerprint of the litchi honey by Raman spectroscopic

Qi, Long-Kai (College of Chinese Materia Medical, Guangzhou University of Chinese Medicine, Guangzhou 510006, China); Lin, Li; Chen, Di-Ling; Tan, Dong-Shan  Source: Modern Food Science and Technology, v 30, n 3, p 201-205, 2014

44. The functions of gut Clostridum spp. in over-ingesting energy of body

Peng, Xi-Chun (Department of Food Science and Engineering, College of Science and Engineering, Jinan University, Guangzhou 510632, China); Huang, Jia-Cheng  Source: Modern Food Science and Technology, v 30, n 3, p 262-265 162, 2014

45. Simultaneous determination of nine kinds halogen-containing plasticizers in rice and flour products by GC-MS

Pi, Xiao-Di (Heyuan Supervision Testing Institute of Quality and Metrology, Heyuan 517000, China); Li, Ye-Qing; Zeng, Shi-Qiao; Cheng, Lian; Yin, Zhao-Ping; Xu, Yu-Cheng  Source:Modern Food Science and Technology, v 30, n 3, p 250-254, 2014 

46. Effects of CMC and MCC on resisting retrogradation regularity and mechanism of wheat starch by FT-IR

Shi, Zhen-Xing (College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China); Xiong, Jian; Ye, Jun  Source: Modern Food Science and Technology, v 30, n 3, p 33-37, 2014

47. Screening and diversity analysis of antimicrobial activity bacteria associated with Sargassum integerrimum from Naozhou Island

Liu, Ying (College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China); Luo, Qi-Qi; Lin, Xiu-Yuan; Lai, Guo-Nong; Huang, Yuan; Liu, Huan-Ming; Xu, Chun-Hou  Source: Modern Food Science and Technology, v 30, n 3, p 13-17 6, 2014

48. Detection of Saccharomyces cerevisiae and Listeria monoeytogenes by flow cytometry

Huang, Sheng-Quan (Infinitus (China) Co. Ltd., Jiangmen 529156, China); Fu, Meng; Tang, Qing-Tao; Huang, Yun; Hu, Shuang-Fang; Yu, Yi-Gang; Xiao, Xing-Long  Source: Modern Food Science and Technology, v 30, n 3, p 195-200, 2014