Modern Food Science and Technology

(2014,VoI.30,No.11)

1. An improved method for natamycin titer measurement and the rapid determination of its content

Lei, De-Zhu (College of Life Science, Guangzhou University, Guangzhou , China); Li, Qing-Rong; Huang, Yong-Jian  Source: Modern Food Science and Technology, v 30, n 11, p 251-255,November 15, 2014 

2. Improvement of enzymatic hydrolysis of polysaccharides in rice straw by cholinium alkanoate ionic liquid pretreatment

Xu, Jie (Key Laboratory of Renewable Energy and Gas Hydrate, Chinese Academy of Sciences, Guangzhou , China); Ren, Huan; Li, Ning; Zong, Min-Hua  Source: Modern Food Science andTechnology, v 30, n 11, p 145-150, November 15, 2014 

3. Analysis of N^Ε-(carboxymethyl) lysine content in oriental foods

Bian, Hua-Wei (Clinic Nutrition Department, The Third Affiliated Hospital of Sun Yat-sen University, Guangzhou , China); Li, Yu-Ting; Li, Bing; Fu, Quan-Yi; Li, Lin  Source: Modern Food Science andTechnology, v 30, n 11, p 223-228, November 15, 2014

4. Influence of protease activity on the preparation of chitin and comparison of the properties of different chitins

Duan, Shan (College of Food Science, South China Agricultural University, Guangzhou , China); Li, Ting; Mao, Ying-Chao; Xiao, Yin-Jin; Wang, Xiang-Jun  Source: Modern Food Science andTechnology, v 30, n 11, p 119-124, November 15, 2014 

5. Dietary and nutritional properties of lingwu long jujube at various stages of maturation

Gou, Qian (College of Food Science and Engineering, Northwest A and F University, Yangling , China); Wang, Min; Ji, Xiao-Long; Shen, Jing; Wang, You-Ke; Duan, Xu-Chang  Source: Modern FoodScience and Technology, v 30, n 11, p 98-104, November 15, 2014 

6. Regulation of lipid metabolism and oxidative stress by bamboo leaf flavonoid and cassia seed compound associated with ascorbyl palmitate and vitamin e succinate in hyperlipidemia rats

Liu, Lian-Liang (School of Marine Sciences, Ningbo University, Ningbo , China); Wu, Cong-Jun; Miao, Liang; Lou, Qiao-Ming; Yu, Shan-Kai  Source: Modern Food Science and Technology, v 30, n 11, p 12-16 and 22, November 15, 2014 

7. Preparation and characterization of dietary fiber-rich powder from pomelo peel

Wang, Si-Yuan (Sericulture and Farm Produce Processing Research Institute, Guangdong Academy of Agricultural Sciences, Guangdong Key laboratory of Agricultural Product Processing, Guangzhou , China); Liu, Xue-Ming; Chen, Zhi-Yi; Yang, Chun-Ying; Lin, Yao-Sheng; Tang, Qiu-Shi  Source: Modern Food Science and Technology, v 30, n 11, p 170-174, November 15, 2014

8. Simultaneous determination of sildenafil, vardenafil, and tadalafil in health foods by ultra-performance liquid chromatography tandem mass spectrometry

Li, Jin-Qing (Guangdong Testing Institute for Product Quality Supervision, Shunde , China); Qi, Yan; Li, Ming-Hao; Long, Shun-Rong; Qiu, Qi-Dong  Source: Modern Food Science and Technology,v 30, n 11, p 246-250, November 15, 2014

9. Identification of aroma-active compounds in soy sauce by HS-SPME-GC-MS/O

Zhao, Mou-Ming (College of Light Industry and Food Sciences, South China University of Technology, Guangzhou , China); Cai, Yu; Feng, Yun-Zi; Cui, Chun; Zhao, Hai-Feng  Source: Modern FoodScience and Technology, v 30, n 11, p 204-212, November 15, 2014 

10. Dissolution and rheological behavior of collagen in ionic liquids

Wang, Zhao-Mei (College of Light Industry and Food Science, South China University of Technology, Guangzhou , China); Liao, Wei; Li, Lin; Zheng, Cui  Source: Modern Food Science andTechnology, v 30, n 11, p 34-37 and 27, November 15, 2014

11. Method to determine the triple-helical β-glucan content in yeast

Wang, Zhi (Key Laboratory of Fermentation Engineering (Ministry of Education), College of bioengineering, Hubei University of Technology, Wuhan , China); Xie, Ting; Li, Dong-Zhi; Pan, Ya-Fang; Chen, Xiong; Zeng, Yu-Lei; Li, Biao  Source: Modern Food Science and Technology, v 30, n 11, p 213-217 and 222, November 15, 2014 

12. Effect of secondary heat sterilization on volatile flavor compounds in stewed pork

Sun, Cheng-Feng (Institute of Food Science and Engineering, Yantai University, Yantai , China); Yu, Qian-Qian; Zhu, Liang; Liu, Cai-Xia; Xu, Shi-Ming  Source: Modern Food Science andTechnology, v 30, n 11, p 105-111, November 15, 2014 

13. Antioxidant activities of five wild edible mushrooms extracts from Qinghai

Li, Hong-Ji (Department of Food Science and Nutrition, Zhejiang University, Hangzhou , China); Jiao, Ying-Chun; Fan, Lin-Lin; Dong, Ya-Chen; Chen, Qi-He  Source: Modern Food Science andTechnology, v 30, n 11, p 188-193, November 15, 2014 

14. Hepatoprotective effect of burdock extracts against carbon tetrachloride-induced liver damage in mice

He, Ju-Ping (Food Department of Xuzhou Institute of Technology, Jiangsu Key Construction Laboratory of Food Resource Development and Quality Safe, Xuzhou , China); Pan, Ying-Jie; Zhao, Yong Source: Modern Food Science and Technology, v 30, n 11, p 6-11, November 15, 2014 

15. Factors influencing the determination of glass transition temperature of penaeus vannamei meat

Shi, Qi-Long (School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo , China); Lin, Wen-Wen; Zhao, Ya  Source: Modern Food Science and Technology, v 30, n 11, p 48-52 and 59, November 15, 2014 

16. Development and optimization of the brand traceability model of vinegar based on near-infrared spectroscopy

Guan, Xiao (School of Medical Instruments and Food Engineering, University of Shanghai for Science and Technology, Shanghai , China); Gu, Fang-Qing; Liu, Jing; Yang, Yong-Jian  Source:Modern Food Science and Technology, v 30, n 11, p 200-203 and 212, November 15, 2014 

17. Effect of ph on the preparation and gelation characteristics of tilapia surimi in alkaline solubilization/isoelectric precipitation

Tian, Jin-He (College of Light Industry and Food Sciences, South China University of Technology, Guangzhou , China); Wang, Yan-Jie; Zhu, Zhi-Wei; Zeng, Qing-Xiao  Source: Modern FoodScience and Technology, v 30, n 11, p 163-169, November 15, 2014

18. Study on the physiochemical properties and structural characteristics of the dietary fiber in tomato pomace

Wang, Qing-Ling (Food College, Shihezi University, Shihezi , China); Zhu, Li; Meng, Chun-Mian; Lu, Shi-Ling  Source: Modern Food Science and Technology, v 30, n 11, p 60-64, November 15, 2014

19. Rapid detection of listeria monocytogenes using a fluorescence immunochromatographic assay combined with immunomagnetic bead separation

Zhang, Sai (College of Light Industry and Food Science, South China University of Technology, Guangzhou , China); He, Xiao-Wei; Liu, Xiao-Yun; Peng, Yun-Ping; Li, Wen-Mei  Source: ModernFood Science and Technology, v 30, n 11, p 229-234, November 15, 2014 

20. Determination of four sudan dyes in chili products using ultra-high performance liquid chromatography-tandem quadrupole mass spectrometry

Hao, Jia-Yong (Xinjiang Academy of Agricultural Reclamation Science, Food Quality Supervision and Testing Center of Ministry of Agriculture, Shihezi , China); Chen, Xia; Li, Hong-Min; Fang, Ting-Ting  Source: Modern Food Science and Technology, v 30, n 11, p 235-239 and 228, November 15, 2014 

21. Characterization of Fenghua taro starch

Qiao, Xing (School of Marine Sciences, Ningbo University, Ningbo; Zhejiang , China); Xu, Feng; Tang, Yue-Chang; Rong, Qun-Jie; Shao, Xing-Feng; Wang, Hong-Fei  Source: Modern Food Scienceand Technology, v 30, n 11, p 182-187, November 15, 2014

22. Factors influencing microbial oil production from food waste hydrolysates by fermentation using saccharomyces cerevisiae As2.516

Sun, Shi-Quan (Changsha University of Science and Technology, The Water Wand Science and the Water Disaster Prevent and Control, Key Laboratory of Hunan Province, Changsha , China); Jiang, Chang-Bo; Zhou, Qian; Liu, Qing-Zhi; Zhao, Gang; Tan, Wan-Chun; Nie, Xiao-Bao; Wan, Jun-Li; Yu, Guan-Long  Source: Modern Food Science and Technology, v 30, n 11, p 156-162, November 15, 2014 

23. Chemical composition antioxidant and antimicrobial activities of essential oil from cleome gynandra L. seeds

Geng, Hong-Mei (Chemistry Department of Hengshui University, Hengshui , China); Zhang, Yan; Miao, Qing-Feng; Qi, Jin-Long; Guo, Chun-Hai  Source: Modern Food Science and Technology, v 30, n 11, p 94-199 and 234, November 15, 2014 

24. Effect of heat-pressure treatments on mussel quality and shucking efficiency

Lv, Fei (Ocean College, Zhejiang University of Technology, Hangzhou , China); Shen, Jun-Liang; Ding, Yu-Ting  Source: Modern Food Science and Technology, v 30, n 11, p 175-181 and 174,November 15, 2014 

25. Inhibitory effect of xanthoceras sorbifolia nutshell saponin on pancreatic lipase

Geng, Jie (School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo , China); Zhang, Hong-Mei; Zhou, Quan-Cheng  Source: Modern Food Science andTechnology, v 30, n 11, p 89-92 and 132, November 15, 2014 

26. Fatty aacid typing analysis of food-borne listeria monocytogenes in Hebei area

Di, Hui-Ling (College of Light Industry and Food Sciences, South China University of Technology, Guangzhou , China); Zhang, Yao-Qi; Shan, Xiao-Xiao; Yan, He; Shi, Lei  Source: Modern FoodScience and Technology, v 30, n 11, p 65-70, November 15, 2014

27. Effects of allicin and organic solvents on the alliinase activity and composition of garlic oil

Li, Wen-Qing (College of Science and Engineering, Jinan University, Guangzhou , China); Zhou, Hua; Hu, Xing-Peng; Yan, Ri-An; Huang, Xue-Song; Ou, Shi-Yi; Qiu, Rui-Xia  Source: Modern FoodScience and Technology, v 30, n 11, p 79-83, November 15, 2014

28. Comparative study on theabrownins in Pu-erh tea and its powder fermented in liquid state

Li, Tao (Tianjin Industrial Microbiology Key Lab, College of Biotechnology, Tianjin University of Science and Technology, Tianjin , China); Du, Li-Ping; Xiao, Dong-Guang; Li, Chang-Wen; Xu, Yong-Quan  Source: Modern Food Science and Technology, v 30, n 11, p 93-97, November 15, 2014 

29. Optimization of microwave thawing of pork loin

Gao, Wen-Hong (College of Light Industry and Food Sciences, South China University of Technology, Guangzhou , China); Luo, Man; Tang, Xiang-Wei; Zhang, Bin; Li, Yan; Zeng, Xin-An; Yu, Xu-Cong; Han, Zhong; Sun, Da-Wen  Source: Modern Food Science and Technology, v 30, n 11, p 151-155 and 111, November 15, 2014 

30. Polyphenolic composition of sphallerocarpus gracilis seeds and their inhibitory effect on human colon carcinoma (lovo) cells

Gao, Chun-Yan (College of Public Health, Dali University, Dali , China); Tian, Cheng-Rui; Lu, Yue-Hong  Source: Modern Food Science and Technology, v 30, n 11, p 1-5 and 11, November 15, 2014 

31. Effect of protein hydrolysate-Fe²  complex on the growth performance and non-specific immune parameters of procambarus clarkii

Wang, Xiao-Ling (College of Food and Medicine, Zhejiang Ocean University, Zhoushan , China); Zhang, Bin; Ma, Lu-Kai; Wang, Qiang; Deng, Shang-Gui; Wang, Bin  Source: Modern Food Scienceand Technology, v 30, n 11, p 71-78, November 15, 2014 

32. Research progress on arsenic species in seafood and their metabolic mechanisms

Wang, Ying (Department of Food Science and Engineering, College of Science and Engineering, Jinan University, Guangzhou , China); Chen, Miao-Miao; Tan, Ting-Ting; Li, Yi; Teng, Jiu-Wei Source: Modern Food Science and Technology, v 30, n 11, p 256-265, November 15, 2014 

33. Analysis of the fatty acids and volatile flavor compounds in oxidized sheep bone oil

Liu, Jin-Kai (Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Product Processing, Collaborative Innovation Center of Food Safety and Nutrition, Beijing , China); Gao, Yuan; Wang, Zhen-Yu; Ni, Na; Zhang, De-Quan; Ai, Qi-Jun  Source: Modern Food Science and Technology, v 30, n 11, p 240-245 and 169, November 15, 2014 

34. 1isolation and identification of yarrowia lipolytica strains from chicken feet with pickled peppers and analysis of their growth characteristics

Wu, Hai-Hong (Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing , China); Wang, Xin-Xin; Liu, Fang; Zhu, Yong-Zhi; Bian, Huan; Wang, Dao-Ying; Geng, Zhi-Ming; Zhang, Mu-Han; Xu, Wei-Min  Source: Modern Food Science and Technology, v 30, n 11, p 84-88 and 64, November 15, 2014 

35. Study on the preparation of starch glutaric acid ester

Zhang, Ben-Shan (College of Light Industry and Food Science, South China University of Technology, Guangzhou , China); Zheng, Yan-Na  Source: Modern Food Science and Technology, v 30, n 11, p 112-118, November 15, 2014 

36. Distribution and antioxidant activity of free and bound phenolic acids in sugarcane tissues

Fu, Xiong (College of Light Industry and Food Sciences, South China University of Technology, Guangzhou , China); Zhou, Hui-Fang; Li, Chao; Zhao, Zhen-Gang; Yu, Shu-Juan  Source: ModernFood Science and Technology, v 30, n 11, p 17-22, November 15, 2014 

37. Screening, identification, and fermentation characteristics of high-yielding ethanologenic yeasts and their utilization of soybean molasses as a raw material

Gao, Yu-Rong (College of Food Science, Heilongjiang Bayi Agricultural University, Daing , China); Li, Da-Peng; Li, Qing-Chuan; Li, Ben-Ling  Source: Modern Food Science and Technology, v 30, n 11, p 43-47, November 15, 2014 

38. Construction of a microemulsion system and the antibacterial performance of peppermint essential oil

Chen, Shuo (School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai , China); Xuma, Jun-Kun; Zhang, Yun-Bin; Yang, Xiao-Bo; Chen, Lian-Lian; Wang, Yi-Fei Source: Modern Food Science and Technology, v 30, n 11, p 139-144 and 104, November 15, 2014

39. Menthol adsorption and desorption performance of aluminum silicates modified by different metal ions

Chen, Sen-Lin (Technology Center, China Tobacco Guangdong Industrial Co., Ltd, Guangzhou, China); Yao, Jing-Jing; Kong, Hao-Hui; Xiao, Jing; Li, Zhong  Source: Modern Food Science andTechnology, v 30, n 11, p 133-138, November 15, 2014

40. Effect of water stress and nutrition stress on premature senescence-related enzyme activity in harvested broccoli

Yang, Shao-Lan (College of Horticulture, Qingdao Agricultural University, Qingdao , China); Liu, Yan; Wang, Cheng-Rong; Wang, Ran  Source: Modern Food Science and Technology, v 30, n 11, p 53-59, November 15, 2014

41. Study on the rheology and interactions of casein-carrageenan system

Liu, An-Jun (College of Food Science and Biotechnology, Tianjin University of Science and Technology, Tianjin , China); Hu, Ying-Na; Liu, Cai-Hong; Teng, An-Guo; Yang, Shi-Wei  Source: ModernFood Science and Technology, v 30, n 11, p 23-27, November 15, 2014 

42. Scavenging of DPPH free radicals by plant essential oils in gas and liquid phases

Chai, Xiang-Hua (Department of Food Science and Engineering, Faculty of Chemical Engineering and Light Industry, Guangdong University of Technology, Guangzhou , China); Liu, Zhi-Zhen; Wu, Ke-Gang  Source: Modern Food Science and Technology, v 30, n 11, p 218-222, November 15, 2014 

43. Antigenicity and structural properties of soybean protein-glucose conjugates

Bu, Guan-Hao (College of Food Science and Technology, Henan University of Technology, Zhengzhou , China); Zhu, Ting-Wei; Chen, Fu-Sheng  Source: Modern Food Science and Technology, v 30, n 11, p 28-33, November 15, 2014

44. Effect of lysozyme coatings on the storage and preservation of fresh-cut "Hanfu" apples

Feng, Xu-Qiao (Food Science Research Institute of Bohai University, Food Safety Key Lab of Liaoning Province, Jinzhou , China); Fan, Lin-Lin; Han, Peng-Xiang; Zhao, Hong-Xia; Li, Meng-Meng; Duan, Xiao-Ming  Source: Modern Food Science and Technology, v 30, n 11, p 125-132, November 15, 2014 

45. Correlation analysis of the microbial community in luzhou-flavor fermented grains and physicochemical indicators

Huang, Zhi-Guo (Sichuan University of Science and Engineering, Liquor Making Bio-Technology and Application of Key Laboratory of Sichuan Province, Zigong , China); Liu, Yan-Mei; Wei, Chun-Hui; Deng, Jie; Wang, Yan-Li; Zhu, Yun-Fei; Li, Mi; Wan, Shi-Lv  Source: Modern Food Science and Technology, v 30, n 11, p 38-42, November 15, 2014