Modern Food Science and Technology

(2014,VoI.30,No.10)

1. Effects of NCgl1221 knockout and pyc overexpression on glutamine fermentation

Jiang, Yan-Zhe (College of Biotechnology, National and Local United Engineering Lab of Metabolic Control Fermentation Technology, Tianjin Engineering Lab of Efficient and Green Amino Acid Manufacture, Tianjin , China); Zhang, Cheng-Lin; Wang, Zhi-Gang; Xie, Xi-Xian; Xu, Qing-Yang; Chen, Ning  Source: Modern Food Science and Technology, v 30, n 10, p 96-101, October 15, 2014

2. A review of the chemical composition and biological activities of the edible and medicinal plant chrysanthemum coronarium L.

Wan, Chun-Peng (Agricultural School, Jiangxi Agricultural University, Nanchang; Jiangxi , China); Liu, Qiong; Zhang, Xin-Long; Fan, Shu-Ying  Source: Modern Food Science and Technology, v 30, n 10, p 282-288, October 15, 2014 

3. Synthesis and antimicrobial activity of fumaric acid amino acid ester derivatives

Ning, Zheng-Xiang (College of Light Industry and Food Science, South China University of Technology, Guangzhou , China); Su, Lan; Liao, Wen-Zhen; Yuan, Er-Dong; Wei, Qing-Yi  Source: ModernFood Science and Technology, v 30, n 10, p 47-51 and 125, October 15, 2014 

4. Effects of hydrocolloids on the quality of wheat-corn mixed flour and steamed bun

Li, Wen-Zhao (College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin , China); Shi, Zong-Yi; Du, Yi-Deng; Shi, Ying-Zhou; Gao, Rui-Fei; Ruan, Mei-Juan  Source: Modern Food Science and Technology, v 30, n 10, p 63-67 and 107, October 15, 2014 

5. Removal of fluoride from groundwater using new biochar adsorbents

Zhang, Rui-Ling (School of Environmental Science and Safety Engineering, Tianjin University of Technology, Tianjin , China); Li, De-Sheng; Qin, Song-Yan; Wang, Liang; Zhou, Ya-Nan; Wen, Hua; He, An  Source: Modern Food Science and Technology, v 30, n 10, p 159-164, October 15, 2014 

6. Effects of acrolein oxidization on muscle structure and myofibrillar protein structural properties in large yellow croaker (pseudosciaena crocea)

Li, Xue-Peng (Research Institute of Food Science, Bohai University, Food Safety Key Lab of Liaoning Province, Jinzhou , China); Wang, Qi; Zhou, Kai; Qu, Hong-Yan; Gao, Yan-Lei; Zhang, Xiao-Lin; Liu, Yu; Li, Jian-Rong  Source: Modern Food Science and Technology, v 30, n 10, p 1-7, October 15, 2014 

7. Development of a test kit for β-lactam antibiotic residues in milk

Liu, Dong-Mei (College of Light Industry and Food Science, South China University of Technology, Guangzhou , China); Guo, Jun; Liang, Jie-Ying; Wu, Hui; Yu, Yi-Gang; Li, Xiao-Feng; Tang, Yu-Qian  Source: Modern Food Science and Technology, v 30, n 10, p 251-256, October 15, 2014 

8. Antimicrobial activity of pickled and dried mustard extracts and their application in pork preservation

Huang, Shi-Rong (College of Chemical Engineering, Xiangtan University, Xiangtan , China); Li, Hao-Jie; Dai, Jie-Hui; Wang, Chao; Tang, Yu-Fang  Source: Modern Food Science and Technology,v 30, n 10, p 58-62 and 101, October 15, 2014 

9. Separation, identification, and characterization of food spoilage bacteria in soy sauce

Li, Na (School of Bioscience & Bioengineering, South China University of Technology, Guangzhou, China); Feng, Feng; Li, Pan; Luo, Li-Xin  Source: Modern Food Science and Technology, v 30, n 10, p 120-125, October 15, 2014

10. Preparation and application of a special oil for quick-frozen foods based on enzymatic interesterification

Cui, Xiu-Xiu (College of Light Industry and Food Science, South China University of Technology, Guangzhou , China); Wang, Yan; Zhao, Ya-Li; Zong, Min-Hua; Li, Bing; Wu, Hong  Source: ModernFood Science and Technology, v 30, n 10, p 187-193, October 15, 2014 

11. Synthesis of dihydromyricetin-theanine complex and its antioxidant activity

Cao, Min-Hui (College of Science, Huazhong Agricultural University, Wuhan , China); Jiang, Qing; Zheng, Xi-Zhou; Peng, Wen; Ni, De-Jiang  Source: Modern Food Science and Technology, v 30, n 10, p 36-41, October 15, 2014 

12. Effect of slurry ice treatment on the quality of fresh litopenaeus vannamei

Wang, Qiang (College of Food Science and Medicine, Zhejiang Ocean University, Zhoushan , China); Zhang, Bin; Ma, Lu-Kai; Wang, Bin  Source: Modern Food Science and Technology, v 30, n 10,p 134-140, October 15, 2014 

13. Effects of three sugar alcohols on the gelatinization characteristics and gel structure of sorghum starch

Yu, Jing (College of Food Science and Engineering, Qingdao Agricultural University, Qingdao , China); Xiong, Liu; Sun, Qing-Jie; Han, Zhong-Jie  Source: Modern Food Science and Technology, v 30, n 10, p 102-107, October 15, 2014 

14. Optimization of production conditions and separation methods for plantaricin

Jiang, Li-Ming (College of Life Science and Technology, Kunming University of Science and Technology, Kunming , China); Luo, Yi-Yong; Wang, Liang-Cai; Li, Xiao-Ran; Liu, Chen-Jian  Source:Modern Food Science and Technology, v 30, n 10, p 218-225 and 288, October 15, 2014

15. PCR-DGGE analysis of the microbial diversity in naturally fermented suan-cai from northeast China

Wu, Ri-Na (College of Food Science, Shenyang Agricultural University, Shenyang , China); Yu, Mei-Ling; Meng, Ling-Shuai; Xu, Xin; Yue, Xi-Qing; Wu, Jun-Rui  Source: Modern Food Science andTechnology, v 30, n 10, p 8-12 and 35, October 15, 2014 

16. Effect of 1-methylcyclopropene treatment on peach softening and α-L-arabinofuranosidase activity and gene expression

Kan, Juan (College of Food Science and Engineering, Yangzhou University, Yangzhou , China); Liu, Jun; Jin, Chang-Hai  Source: Modern Food Science and Technology, v 30, n 10, p 42-46,October 15, 2014 

17. Effect of N-acylhomoserine lactones on biogenic amine production from bacteria and analysis of biofilm formation characteristics

Lu, Jing (College of Food Science, Shihezi University, Shihezi , China); Lu, Shi-Ling; Liu, Yu-Han; Jiang, Cai-Hong; Wang, Shao-Mei  Source: Modern Food Science and Technology, v 30, n 10, p 88-95, October 15, 2014 

18. Purification, identification and evaluation of the stability of angiotensin i-converting enzyme inhibitory peptides derived from by-products of casein phosphopeptides

Zhao, Li-Chao (College of Food Science, South China Agricultural University, Guangzhou; Guangdong , China); Ning, De-Shan; Long, Zi-Qi; Liu, Fei; Chen, Fei-Long; Cao, Yong  Source: ModernFood Science and Technology, v 30, n 10, p 52-57 and 119, October 15, 2014 

19. Relationship between Color Index a^* Values and Other Quality Indicators of Litchi Pericarp during Storage

Guo, Jia-Ming (Key Laboratory of Key Technology on Agricultural Machine and Equipment, College of Engineering, South China Agricultural University, Guangzhou , China); Lv, En-Li; Lu, Hua-Zhong; Li, Ya-Hui; Zeng, Zhi-Xiong  Source: Modern Food Science and Technology, v 30, n 10, p 68-73 and 153, October 15, 2014 

20. Quantitative structure-activity relationship model of anti-rheumatoid immune-active peptides based on partial least square method

Cheng, Yuan (School of Medical Instruments and Food Engineering, University of Shanghai for Science and Technology, Shanghai , China); Cao, Hui; Xu, Fei; Yu, Jin-Song; Yuan, Min; Lv, Cui-Cui Source: Modern Food Science and Technology, v 30, n 10, p 176-181 and 267, October 15, 2014 

21. Kinetics of cadmium, lead and aluminum bioaccumulation by enteromorpha prolifera

Liu, Zhi-Yu (College of Food Science, Fujian Agriculture and Forestry University, Fuzhou , China); Wu, Jin-Na; Li, Lin; Yang, Miao-Feng; He, Chuang-Bo; Zheng, Sheng-Hua; Chen, Shao-Jun Source: Modern Food Science and Technology, v 30, n 10, p 154-158 and 211, October 15, 2014

22. Effect of chlorogenic acid on formation of 5-hydroxymethylfurfural in fructose-acid reaction systems

Wu, Tai-Gang (Department of Food Science and Engineering, Jinan University, Guangzhou , China); Huang, Cai-Huan; Bai, Wei-Bin; Qiu, Rui-Xia; Liu, Liu; Zhang, Zhen-Hua; Ou, Shi-Yi  Source:Modern Food Science and Technology, v 30, n 10, p 74-79, October 15, 2014 

23. Preparation of antioxidant peptides from pacific saury and characterization of their antioxidant activities

Zhao, Qiang-Zhong (College of Light Industry and Food Science, South China University of Technology, Guangzhou , China); Liu, Dan  Source: Modern Food Science and Technology, v 30, n 10, p 165-171 and 217, October 15, 2014 

24. Influence of glycation on biological activity and functional properties of egg white protein-maltooligosaccharide conjugation

Wang, Jun (Department of Biology, Hanshan Normal University, Chaozhou , China); Wang, Zhong-He; Song, Feng-Yan; Yu, Shu-Juan; Li, Gui-Li; Gu, Xiao-Hong  Source: Modern Food Science andTechnology, v 30, n 10, p 24-29 and 95, October 15, 2014 

25. Double-antibody sandwich ELISA for the quantitative detection of Cry1Ac protein in transgenic plants

Lv, Xue-Fei (School of Life Science, Beijing Institute of Technology, Beijing , China); Zhou, Xiao-Ping; Man, Yan; Zhang, Jing-Hua; Wang, Peng-Ju; Liu, Yang  Source: Modern Food Science andTechnology, v 30, n 10, p 257-262, October 15, 2014 

26. Label-free electrochemical immunosensor for sensitive detection of pesticide residue in vegetables

Han, En (School of Food & Biological Engineering, Jiangsu University, Zhenjiang , China); Zhou, Li-Na; Yan, Jing-Kun; Cai, Jian-Rong; Tian, Qing-Rong; Zeng, Ni  Source: Modern Food Scienceand Technology, v 30, n 10, p 268-273, October 15, 2014 

27. Influence of different tumbling methods on meat quality and protein structure of goose muscle during postmortem aging

Xie, Mei (Departerment of Food Science and Engineering, Ningbo University, Ningbo , China); Cao, Jin-Xuan; Pan, Dao-Dong; Huang, Hong-Bing; Shen, Jian-Liang  Source: Modern Food Scienceand Technology, v 30, n 10, p 205-211, October 15, 2014 

28. Synthesis and characterization of trimethylsilyl starch ether

Liu, Xiu-Guo (South China Agricultural University, Guangzhou, China); Song, Xian-Liang; Hu, Feng; Liao, Yong-Xin; Feng, Yi-Zhu; Zhao, Yan-Qiong  Source: Modern Food Science and Technology, v 30, n 10, p 200-204, October 15, 2014 

29. Histological characteristics of grass carp muscle during cold storage

Wang, Jian-Hui (Hunan Provincial Engineering Research Center for Food Processing of Aquatic Biotic Resources, Changsha University of Science and Technology, Changsha , China); Jin, Na; Liu, Dong-Min; Liu, Yong-Le; Chen, Qi; Wang, Fa-Xiang; Li, Xiang-Hong; Yu, Jian  Source: Modern Food Science and Technology, v 30, n 10, p 19-23 and 41, October 15, 2014 

30. Moisture sorption characteristics and mathematical models of rapeseed (brassica napus)

Yang, Ling (College of Engineering and Technology, Southwest University, Beibei , China); Chen, Jian; Xu, Wu-Ming; Yang, Ming-Jin; Liu, Bin; Niu, Po; Lan, Yu-Bin  Source: Modern Food Scienceand Technology, v 30, n 10, p 30-35, October 15, 2014 

31. Effect of inclusion of 4-hydroxychalcone in hydroxypropyl-β-cyclodextrin

Chen, Chun-Gang (School of Food Science, Henan Institute of Science and Technology, Xinxiang , China); Yuan, Chao; Li, Jia-Qi; Mo, Hai-Zhen; Ma, Han-Jun; Liu, Ben-Guo  Source: Modern FoodScience and Technology, v 30, n 10, p 115-119, October 15, 2014 

32. Study on brand discrimination of fish oil based on multiple spectroscopy techniques

Zhang, Yu (Zhejiang Technical Institute of Economics, Hangzhou , China); Tan, Li-Hong; Cao, Fang; He, Yong  Source: Modern Food Science and Technology, v 30, n 10, p 263-267, October 15, 2014 

33. Isolation and identification of dibutyl phthalate-degrading strain and its degradation characteristics

Li, Jian-Long (College of Food Science, Sichuan Agricultural University, Ya'an , China); Shao, Xiang-Li; Liu, Shu-Liang; Yao, Kai; Zhao, Qin; Hu, Xin-Jie; Deng, Wei-Qin  Source: Modern FoodScience and Technology, v 30, n 10, p 108-114 and 244, October 15, 2014 

34. Composition analysis and nutritional evaluation of zizyphus jujuba mill. cv. xiaokou

Wang, Yong-Gang (School of Life Science and Engingeering, Lanzhou University of Technology, Lanzhou , China); Ma, Yan-Lin; Liu, Xiao-Feng; Wang, Xiao-Li; Wang, Yu-Li; Ren, Hai-Wei; Leng, Fei-Fan  Source: Modern Food Science and Technology, v 30, n 10, p 237-244, October 15, 2014 

35. Preparation and identification of artificial antigen of furazolidone metabolite

Li, Jing-Yu (College of Light Industry and Food Sciences, South China University of Technology, Guangzhou , China); He, Xiao-Wei; Li, Min; Liu, Xiao-Yun; Li, Wen-Mei  Source: Modern FoodScience and Technology, v 30, n 10, p 182-186 and 273, October 15, 2014 

36. Sensory characteristics and volatile components of three pummelo (citrus maxima) essential oils

Hong, Peng (College of Bioengineering, Jimei University, Xiamen , China); Chen, Feng; Yang, Yuan-Fan; Chen, Yan-Hong; Cai, Hui-Nong; Ni, Hui  Source: Modern Food Science and Technology, v 30, n 10, p 274-281, October 15, 2014 

37. Effects of different strain combinations on the quality of fermented cantonese sausages

Huang, Jin-Zhi (Sericulture and Agri-food Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou , China); Yang, Rong-Ling; Tang, Dao-Bang; Qu, Zhi; Liu, Xue-Ming Source: Modern Food Science and Technology, v 30, n 10, p 147-153, October 15, 2014

38. Correlation of PEG/(NH4)2SO4 aqueous two-phase equilibrium data and modeling of partition of papain

Dong, An-Hua (College of Food Science and Technology, Hainan University, Haikou , China); Peng, Jian; Xu, Ying-Hao; Wang, Wei-Tao; Jiang, Xin-Xin; Zhang, Hai-De  Source: Modern FoodScience and Technology, v 30, n 10, p 194-199, October 15, 2014 

39. Effect of glucose oxidase on moisture status and protein structure of dough

Liu, Yan-Qi (College of Food Science and Technology, Henan Agricultural University, Zhengzhou , China); Li, Meng-Qin; Zhou, Yu-Jin; Li, Chao-Ran  Source: Modern Food Science and Technology,v 30, n 10, p 126-133 and 140, October 15, 2014 

40. Antibiotic resistance of lactic acid bacteria in yogurt from guangzhou

Shi, Lei (School of Light Industry and Food Sciences, South China University of Technology, Guangzhou , China); Li, Yan-Li; Liang, Nuan-Yi; Dong, Chun-Yang; Meng, He-Cheng; Yan, He  Source:Modern Food Science and Technology, v 30, n 10, p 245-250, October 15, 2014 

41. The effects of immersion chilling and freezing on prepared grass carp (ctenopharyngodon idellus) fillet quality during the freezing process

Lin, Wan-Ling (South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, National Research and Development Center for Aquatic Product Processing, Guangzhou , China); Yang, Xian-Qing; Song, Ying; Hu, Xiao; Li, Lai-Hao; Wei, Ya; Yang, Shao-Ling; Hao, Shu-Xian; Wu, Yan-Yan; Huang, Hui  Source: Modern Food Science and Technology, v 30, n 10, p 80-87,October 15, 2014 

42. Shelf-life prediction of scallop skirt sausages

Wang, Hui-Qing (College of Food Science and Technology, Agricultural University of Hebei, Baoding , China); Liu, Hong-Ying; Wang, Jie  Source: Modern Food Science and Technology, v 30, n 10,p 226-230, October 15, 2014 

43. High static pressure and enzymatic hydrolysis-assisted preparation of super-fine bone powder

Zhang, Yin (Key Laboratory of Meat Processing of Sichuan, Chengdu University, Chengdu , China); Wang, Xin-Hui; Wang, Wei; Zhang, Jia-Ming  Source: Modern Food Science and Technology, v 30, n 10, p 172-175 and 250, October 15, 2014 

44. Effects of 7S and 11S soy protein on the qualities of dough and Chinese steamed bread

Gao, Xue-Li (College of Food Science and Engineering of Northwest A&F University, Yangling , China); Chen, Fu-Sheng; Zhang, Li-Fen; Bu, Guan-Hao; Fan, Ming-Tao  Source: Modern FoodScience and Technology, v 30, n 10, p 13-18, October 15, 2014 

45. Comparative evaluation of functional components and antioxidant activity between green and black tea extracts

Chen, Ting-Qiang (College of Light Industry and Food Sciences, South China University of Technology, Guangzhou , China); Liu, Shu-Min; Huang, Hui-Hua  Source: Modern Food Science andTechnology, v 30, n 10, p 141-146 and 193, October 15, 2014 

46. Heat pump drying characteristics and mathematical modeling of chinese yam

Li, Li (Institute of Agro-food Science & Technology, Guangxi Academy of Agricultural Sciences, Nanning , China); Sun, Jian; Sheng, Jin-Feng; Li, Jie-Ming; Li, Chang-Bao; Zheng, Feng-Jin; Feng, Dao-Ning; You, Xiang-Rong  Source: Modern Food Science and Technology, v 30, n 10, p 212-217, October 15, 2014 

47. A comparison of fermentation methods to produce 100% barley beer

Zhu, Ming-Guang (Tianjin Key Laboratory of Industrial Microbiology, College of Biotechnology, Tianjin University of Science &Technology, Tianjin , China); Cui, Yun-Qian; Zhu, Wei-Yue; Wang, Min Source: Modern Food Science and Technology, v 30, n 10, p 231-236, October 15, 2014