Modern Food Science and Technology

(2015,VoI.31,No.2)

1. Effect of ginger essential oil on the physicochemical and antibacterial properties of a gelatin-calcium carbonate edible film

Wang, Yue-Meng (College of Food Science and Biotechnology, Tianjin University of Science and Technology, Tianjin, China); Liu, An-Jun; Li, Xin; Han, Yue; Teng, An-Guo; Wang, Li-Xia  Source:Modern Food Science and Technology, v 31, n 2, p 57-62 and 127, February 15, 2015 

2. Effects of co-overexpression of squalene synthase and dammarenediol-II synthase in panax notoginseng cells on saponin synthesis

Yang, Yan (Faculty of Life Science and Technology, Kunming University of Science and Technology, Kunming, China); Liu, Di-Qiu; Ge, Feng; Yu, Gang  Source: Modern Food Science and Technology, v 31, n 2, p 7-13, February 15, 2015 

3. Stability of ERIC-PCR and Sau-PCR techniques on listeria monocytogenes typing

Shi, Lei (College of Light Industry and Food Sciences, South China University of Technology, Guangzhou, China); Zhao, Yi-Ming; Zhang, Zhi-Gang; Yan, He  Source: Modern Food Science and Technology, v 31, n 2, p 14-18, February 15, 2015 

4. Determination of selenium species in genetically modified soybean by high-performance liquid chromatography with inductively coupled plasma mass spectrometry

Yang, Xiu-Bin (Shenzhen Entry-Exit Inspection and Quarantine Bureau, Shenzhen Key Laboratory of Detection Technology R&D on Food Safety, Shenzhen, China); Wang, Bing-Tao; Yu, Kun; Yan, Zhi; Lin, Qi-Hui; Zhao, Qiong-Hui; Lin, Yan-Kui; Wang, Chao  Source: Modern Food Science and Technology, v 31, n 2, p 280-284, February 15, 2015 

5. Analysis of umami components in sweet bean sauce

Huang, Ming-Quan (Beijing Key Laboratory of Flavor Chemistry and Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing, China); Wang, Lu; Zhang, Jing-Lin; Sun, Bao-Guo  Source: Modern Food Science and Technology, v 31, n 2, p 285-293, February 15, 2015 

6. Enhancing thermostability of nattokinase by site-directed mutagenesis

Liu, Zhong-Mei (The Key Laboratory of Industrial Biotechnology, School of Biotechnology, Jiangnan University, Wuxi, China); He, Xiao-Tian; Cui, Wen-Jing; Zhou, Zhe-Min  Source: Modern Food Science and Technology, v 31, n 2, p 37-41, February 15, 2015 

7. Identification of wine of origins using rare earth element fingerprinting

Zhao, Fang (College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China); Lin, Li; Sun, Xiang-Yu; Mao, Wen-Hua; Sun, Yu-Qiang; Zhan, Ji-Cheng  Source:Modern Food Science and Technology, v 31, n 2, p 261-267, February 15, 2015

8. Wastewater treatment using microorganisms entrapped in sodium alginate and pullulan immobilization matrix

Qiao, Chang-Sheng (Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin University of Science and Technology, Tianjin, China); Peng, Qiao; Liu, Jian-Bo; Wang, Yi-Chao; Li, Xue; Li, Kun-Rong  Source: Modern Food Science and Technology, v 31, n 2, p 173-178, February 15, 2015 

9. Effect of added exogenous wheat gluten on thermomechanical and dynamic rheological properties of wheat flour dough

Liu, Jun-Fei (College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing, China); Tang, Xiao-Zhi; Hu, Zhan-Qiang; Gong, Jing-Yi; Li, Ming-Ming  Source:Modern Food Science and Technology, v 31, n 2, p 133-137 and 273, February 15, 2015 

10. Properties of protein peptides modified by dextran in macromolecular crowding condition

Qi, Jun-Ru (School of Light Industry and Food Sciences, South China University of Technology, Guangzhou, China); Weng, Jing-Yi; Zhuo, Xiu-Ying; Kang, Yan-Hui; Feng, Ji-Lu; Yang, Xiao-Quan Source: Modern Food Science and Technology, v 31, n 2, p 26-31, February 15, 2015 

11. Sodium hydrosulfide-induced chilling resistance in postharvest bananas

Luo, Zi-Sheng (Department of Food Science and Nutrition, Zhejiang University, Hangzhou, China); Du, Rui-Xue; Wang, Yan-Sheng  Source: Modern Food Science and Technology, v 31, n 2, p 205-210, February 15, 2015

12. Separation and identification of the active ingredients in piper nigrum L. leaves and analysis of their antioxidant activity

Zhang, Shui-Ping (Spice and Beberage Research Institute, CATAS, Wanning, China); Gu, Feng-Lin; He, Shu-Zhen; Wang, Qing-Huang  Source: Modern Food Science and Technology, v 31, n 2, p 63-69 and 99, February 15, 2015 

13. Preparation of soybean peptides and characteristic study of their Maillard reaction products

Zhao, Mou-Ming (College of Light Industry and Food Sciences, South China University of Technology, Guangzhou, China); Zhang, Jia-Nan; Wu, Chang-Ping; Liu, Yang; Su, Guo-Wan  Source:Modern Food Science and Technology, v 31, n 2, p 138-144 and 279, February 15, 2015 

14. Rapid detection of acrylamide in fried food by nanotechnology-based hemoglobin biosensor

Fei, Yong-Le (Hebei University of Science & Technology, Shijiazhuang, China); Wang, Li-Ran; Li, Shu-Guo  Source: Modern Food Science and Technology, v 31, n 2, p 268-273, February 15, 2015

15. Comparison of volatile components in tea blossom obtained by supercritical CO<inf>2</inf>, subcritical CO<inf>2</inf>, and petroleum ether extractions

Wang, Juan (College of Light Industry and Food Science, South China University of Technology, Guangzhou, China); Yu, Rui; Zhang, Jun-Yan; Ma, Yu-Rong; Huang, Hui-Hua  Source: Modern Food Science and Technology, v 31, n 2, p 240-248 and 118, February 15, 2015

16. Effect of different processing techniques on quality of black garlic products

Wu, Qing-Mei (College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China); Pan, Si-Yi; Xu, Xiao-Yun  Source: Modern Food Science and Technology, v 31, n 2, p 184-189 and 178, February 15, 2015 

17. Experimental study of a method for mechanical shrimp heading

Wang, Ze-He (College of Mechanical and Electrical Engineering, Agricultural University of Hebei, Baoding, China); Zhang, Ze-Ming; Zhang, Xiu-Hua; Wang, Wei  Source: Modern Food Science and Technology, v 31, n 2, p 151-156, February 15, 2015 

18. Effects of various fresh-keeping techniques on the quality of litchi chinensis Sonn. 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 31, n 2, p 164-172, February 15, 2015 

19. Effect of different pre-freeze conditions on the quality of Larimichthys polyactis

Dong, Kai-Cheng (Zhejiang University, College of Biosystems Engineering and Food Science, Fuli Institute of Food Science, Hangzhou, China); Yang, Shui-Bing; Yu, Hai-Xia; Chen, Shi-Guo; Yang, Zhi-Jian; Lu, Jun; Hu, Ya-Qin  Source: Modern Food Science and Technology, v 31, n 2, p 225-231, February 15, 2015 

20. Inhibitory mechanism of rhein on α-amylase and its molecular simulation

Liu, Hua (School of Life Science, Jiangxi Science & Technology Normal University, Nanchang, China); Li, Shi-Xiang; Zhong, Ye-Jun; Wu, Dan  Source: Modern Food Science and Technology, v 31, n 2, p 47-51, February 15, 2015 

21. Alginate-konjac glucomannan microcapsule preparation and protective effect on lactobacillus acidophilus CGMCC1.2686

Zhao, Meng (Glyn O. Phillips Hydrocolloids Research Centre at HUT, Hubei Collaborative Innovation Center for Industrial Fermentation, Hubei University of Technology, Wuhan, China); Cai, Sha; Qu, Fang-Ning; Fang, Ya-Peng  Source: Modern Food Science and Technology, v 31, n 2, p 70-75 and 105, February 15, 2015 

22. Effect of ethanol on the structural and functional properties of silk fibroin

Dong, Wen-Xiu (College of Biological and Chemical Engineering, Guangxi University of Science and Technology, Liuzhou; Guangxi, China); Li, Jun-Sheng; Yan, Liu-Juan; Huang, Guo-Xia; Li, Qiu-Jie  Source: Modern Food Science and Technology, v 31, n 2, p 106-112, February 15, 2015

23. Effect of exogenous antioxidants on the antioxidant activity and sensory quality of steamed bread

Feng, Wei-Hua (College of Light Industry and Food Science, Zhongkai University of Agriculture and Engineering, Guangzhou, China); Huang, Shi-Qi; Li, Bing; Bai, Wei-Dong; Deng, Wan-Jun Source: Modern Food Science and Technology, v 31, n 2, p 218-224 and 217, February 15, 2015 

24. Study on physicochemical properties and trypsin hydrolysis of acetylated rice protein

Li, Yan-Yan (School of Food Science and Technology, Jiangnan University, Wuxi, China); Wang, Li; Qian, Hai-Feng; Zhang, Hui; Qi, Xi-Guang  Source: Modern Food Science and Technology, v 31, n 2, p 81-86, February 15, 2015 

25. Morphologies and structures of waxy corn starch dispersed in a 1-allyl-3-methylimidazolium chloride/water binary blend system

Zhao, Dan-Dong (College of Light Industry and Food Sciences, South China University of Technology, Guangzhou, China); Wang, Zhuo-Xin; Fu, Xiong; Liu, Hong-Sheng; Chen, Hao-Xin; Liu, Jia-Ji Source: Modern Food Science and Technology, v 31, n 2, p 52-56 and 41, February 15, 2015 

26. Effects of high pressure microfluidization on the structure and rheological properties of Akebia trifoliata var. australis seed protein isolate

Lei, Li (State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China); Zhao, Qiang; Fan, Ting; Xiong, Hua  Source: Modern Food Science and Technology, v 31, n 2, p 145-150 and 293, February 15, 2015 

27. Effects of cinnamaldehyde concentrations on the performance of whey protein concentrate-chitosan composite film

Ma, Zhong-Su (College of Biological & Agricultural Engineering, Jilin University, Changchun, China); Sui, Si-Yao; Zhang, Ning; Wang, Ya-Jing; Chen, Shan-Shan  Source: Modern Food Science and Technology, v 31, n 2, p 113-118, February 15, 2015

28. Effect of cold ozonized seawater on the quality of Trachurus japonicas during refrigerated storage

Liu, Lin (Ocean College, Zhejiang University of Technology, Hangzhou, China); Hu, Zhuo-Jin; Lv, Fei; Ding, Yu-Ting  Source: Modern Food Science and Technology, v 31, n 2, p 211-217, February 15, 2015 

29. Effect of dimethyl dicarbonate combined with nisin on cell membrane functions of Leuconostoc mesenteroides in model juice

Guo, Huan-Li (Sericulture & Agri-food Research Institute GAAS, Guangzhou, China); Yu, Yuan-Shan; Wu, Ji-Jun; Xu, Yu-Juan; Xiao, Geng-Sheng; Wen, Jing  Source: Modern Food Science and Technology, v 31, n 2, p 19-25, February 15, 2015 

30. Isolation, identification and preliminary enzymology of an acidic α-amylase-producing fungus

Zhang, Da-Wei (College of Life Science, Hunan University of Science and Technology, Xiangtan, China); Zhang, Jie; Wang, Neng-Qiang; Liang, Fang  Source: Modern Food Science and Technology, v 31, n 2, p 93-99, February 15, 2015 

31. Determination of potato chymotrypsin inhibitor activity

Zeng, Fan-Kui (Research & Development Center for Eco-material and Eco-chemistry, Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences, Lanzhou, China); Zhou, Tian-Hong; Kang, Ke-Gui; Liu, Gang  Source: Modern Food Science and Technology, v 31, n 2, p 274-279, February 15, 2015 

32. Effect of polyphenol oxidase (PPO) enzymatic inducing factors on non-enzymatic browning of apple polyphenols

Yi, Jian-Hua (College of Life Science and Engineering, Shaanxi University of Science and Technology, Xi'an, China); Dong, Xin-Ling; Zhu, Zhen-Bao  Source: Modern Food Science and Technology, v 31, n 2, p 119-127, February 15, 2015 

33. Drying characteristics and quality of Carica Papaya Linn under med-and short-wave infrared radiation and hot air drying

Gao, He (Institute of Agro-Products Processing Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing, China); Yi, Jian-Yong; Bi, Jin-Feng; Liu, Xuan; Deng, Fang-Ming; Wu, Xing-Ye  Source: Modern Food Science and Technology, v 31, n 2, p 190-195 and 172, February 15, 2015 

34. Quality analysis of commercial roasted chicken wing products

Li, Bian-Sheng (College of Light Industry and Food Sciences, South China University of Technology, Guangzhou, China); Gu, Miao-Qing; Ruan, Zheng; Guo, Wei-Bo; Lin, Guang-Ming; Yang, Huan-Bin  Source: Modern Food Science and Technology, v 31, n 2, p 232-239 and 217, February 15, 2015 

35. Kinetics and effect of storage temperature on the browning and antioxidant activity of Agaricus bisporus

Wang, Li-Fang (Institute of Agro-Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China); Wang, Xiao-Tuo; Wang, Zhi-Dong  Source: Modern Food Science and Technology, v 31, n 2, p 157-163, February 15, 2015 

36. Effects of konjac glucomannan on the crystal structure of high acyl gellan gum

Wen, Cheng-Rong (College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, China); Yin, Na; Pang, Jie; Li, Chong-Gao; Sun, Zhong-Qi; Yu, Cheng-Cheng  Source: Modern Food Science and Technology, v 31, n 2, p 100-105, February 15, 2015 

37. Isolation and identification of the chemical constituents in ethyl acetate extracts of wild Aquilaria sinensis leaves

Yang, Mao-Xun (Institute of Traditional Chinese Medicine and Natural Products, College of Pharmacy, Jinan University, Guangzhou, China); Liang, Yao-Guang; Chen, He-Ru; Huang, Yong-Fang; Gong, Hai-Guang  Source: Modern Food Science and Technology, v 31, n 2, p 128-132 and 163, February 15, 2015 

38. Inhibition mechanism of 4-hydroxycinnamic acid on reactions catalyzed by tyrosinase

Sun, Xiao-Mei (College of Light Industry and Food Sciences, South China University of Technology, Guangzhou, China); Mu, Yan; Li, Lin; Hu, Song-Qing  Source: Modern Food Science and Technology, v 31, n 2, p 76-80, February 15, 2015 

39. Properties of extracellular protease produced by halogranum rubrum RO2-11

Gao, Rui-Chang (School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China); Liu, Xiang-Dong; Lu, Wen-Ting; Cui, Heng-Lin; Yuan, Li  Source: Modern Food Science and Technology, v 31, n 2, p 32-36 and 92, February 15, 2015

40. Effect of metal salts on the immersion method for the preparation of preserved eggs

Liu, Yan (College of Food Science and Technology, Hunan Agricultural University, Changsha, China); Liu, Lun-Lun; Zhou, Zan; Luo, Can  Source: Modern Food Science and Technology, v 31, n 2,p 196-204 and 231, February 15, 2015

41. Patterns of T-2 toxin residue in prawns and its subsequent effect on genes in male mice

Wu, Chao-Jin (Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution, College of Food Science and Technology, Zhanjiang, China); Mo, Bing; Wang, Ya-Ling; Huang, Zhan-Rui; He, Wan-Ying; Su, Jing-Yi; Xu, De-Feng; Sun, Li-Jun  Source: Modern Food Science and Technology, v 31, n 2, p 1-6 and 31, February 15, 2015 

42. Study on the thermostability of starch whiteness

Zhang, Ben-Shan (College of Light Industry and Food Sciences, South China University of Technology, Guangzhou, China); Li, Wei-Min; Hou, Cheng-Bo; Wang, Jian-Ping; Qu, Zhe-Hui  Source:Modern Food Science and Technology, v 31, n 2, p 87-92, February 15, 2015 

43. Evaluation of the quality of xinjiang grapes with fuzzy comprehensive evaluation model

Ma, Qian-Li (College of Light Industry and Food Sciences, South China University of Technology, Guangzhou, China); Tian, Ying-Zi; Ying, Li; Yang, Ren-Dang; Luo, Yu-Nian; Wang, Qing-Qing; Zhao, Cui  Source: Modern Food Science and Technology, v 31, n 2, p 179-183, February 15, 2015 

44. Analysis of changes in volatile components of salmon fillets during refrigerated storage by the HS-SPME-GC-MS technique combined with electronic nose

Li, Ting-Ting (College of Food Science, Xi Nan University, Chongqing, China); Ding, Ting; Zou, Zhao-Yang; Zhou, Kai; Zhao, Guo-Hua; Li, Jian-Rong  Source: Modern Food Science and Technology, v 31, n 2, p 249-260, February 15, 2015 

45. Study on the antioxidant activity of different forms of phenolic compounds in rice bran

Chen, Cai-Wei (School of Light Industry and Food Sciences, South China University of Technology, Guangzhou, China); Wu, Hui; Lai, Fu-Rao; Min, Tian; Du, Xiao-Yan; Tang, Yu-Qian; Li, Xiao-Feng Source: Modern Food Science and Technology, v 31, n 2, p 42-46 and 13, February 15, 2015