Modern Food Science and Technology

(2015,VoI.31,No.5)

1. Growth kinetic parameters of multi-drug and single-drug resistant Vibrio parahaemolyticus strains in pure culture and in Penaeus vannamei

Lou, Yang (College of Food Science and Technology, Shanghai Ocean University, Shanghai, China); Zhang, Zhao-Huan; Xiao, Li-Li; Guo, Dan-Feng; Liu, Hai-Quan; Pan, Ying-Jie; Zhao, Yong Source: Modern Food Science and Technology, v 31, n 5, p 181-186, May 15, 2015 

2. Testing apparatus design for tomato pomace separation after tomato sauce processing

Ran, Bing (College of Mechanical and Electrical Engineering, Shihezi University, Shihezi, China); Wang, Li-Hong; Kan, Za; Li, Cheng-Song; Du, Xiang  Source: Modern Food Science and Technology, v 31, n 5, p 163-168, May 15, 2015 

3. Effect of vacuum-pressure alternating tumbling aided by ultrasonic waves on the quality of marinated chicken

Feng, Ting (College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China); Sun, Jing-Xin; Xu, Xing-Lian; Huang, Ming; Liu, Xiao-Ying  Source: Modern Food Science and Technology, v 31, n 5, p 248-254 and 315, May 15, 2015 

4. Gene cloning and expression of the catalytic region of glycosyltransferase B from streptococcus mutans UA159

Yu, Jia-Nan (Key Laboratory of Environment Correlative Dietology, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China); Tian, Jing; Li, Bao-Li; Zhang, Yong-Xia; Liu, Rui  Source: Modern Food Science and Technology, v 31, n 5, p 71-75 and 129, May 15, 2015 

5. Key volatile flavor compounds of grey sufu, a chinese traditional fermented soybean food product

Ma, Yan-Li (Department of Food Science and Technology, Agricultural University of Hebei, Agricultural Products Processing Engineering Technology Research Center of Hebei, Baoding, China); Liu, Ya-Qiong; Xia, Ya-Nan; Sun, Jian-Feng; Mu, Jian-Lou; Wang, Jie  Source: Modern Food Science and Technology, v 31, n 5, p 316-321, May 15, 2015 

6.Regulation of 2,4-dinitrophenol and adenosine triphosphate on disease development, energy status, and respiratory metabolism of phomopsis longanae chi-infected longan fruit

Chen, Meng-Yin (College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, China); Lin, He-Tong; Hung, Yen-Con; Zhang, Shen; Lin, Yi-Fen; Chen, Yi-Hui  Source: Modern Food Science and Technology, v 31, n 5, p 49-58 and 89, May 15, 2015 

7. Hepatoprotective effect of essential oil of Rubia cordifolia

Quan, Mei-Ping (College of Life Science, Shaanxi Normal University, Xi'an, China); Tian, Chen-Rui  Source: Modern Food Science and Technology, v 31, n 5, p 12-17, May 15, 2015 

8. Experimental study on stress relaxation characteristics and associated damage of litchi

Jiang, Zhi-Lin (College of Engineering South China Agricultural University, Key Laboratory of Key Technology on Agricultural Machine and Equipment, Ministry of Education, Guangzhou, China); Chen, Yan; Tan, Jian-Hao; Li, Bo; Zou, Xiang-Jun  Source: Modern Food Science and Technology, v 31, n 5, p 96-101 and 277, May 15, 2015 

9. Effect of water and fat migration during the softening process on the texture of Cantonese-style white gourd mooncake

Chen, Xian (The Sericulture & Farm Produce Processing Institute of Guangdong Academy of Agricultural Sciences, Guangdong Open Access Laboratory of Agricultural Product Processing, Guangzhou, China); Zhang, Yan; Tang, Xiao-Jun; Ma, Yong-Xuan; Xu, Wei-Bing; Zuo, Min-Er  Source: Modern Food Science and Technology, v 31, n 5, p 237-242 and 290, May 15, 2015

10. Impact of microwave heating on the water state and distribution of potato starch granules

Ma, Shen-Yan (Staten Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China); Fan, Da-Ming; Wang, Li-Yun; Lian, Hui-Zhang; Zhao, Jian-Xin; Zhang, Hao  Source: Modern Food Science and Technology, v 31, n 5, p 219-225, May 15, 2015

11. Enzyme catalytic chromogenic method for determination of calcium peroxide in wheat flour

Zhang, Yu-Rong (College of Food Science and Technology, Henan University of Technology, Zhengzhou, China); Zhang, De-Wei; Zhou, Xian-Qing  Source: Modern Food Science and Technology,v 31, n 5, p 262-266, May 15, 2015 

12. Effect of multiple freeze-thaw cycles on the microflora of quick-frozen dumplings

Han, Qi (College of Food Science, Northeast Agricultural University, Harbin, China); Sun, Qin-Xiu; Sun, Fang-Da; Zheng, Dong-Mei; Kong, Bao-Hua  Source: Modern Food Science and Technology,v 31, n 5, p 206-211 and 302, May 15, 2015 

13. Changes in morphological characteristics, crystallinity, and thermodynamic properties of starches during deep-fat frying

Zhang, Ling-Wen (School of Food Science, Henan Institute of Science and Technology, Xinxiang, China); Ji, Hong-Fang; Lou, Shi-Yao; Ma, Han-Jun; Yang, Ming-Duo  Source: Modern Food Science and Technology, v 31, n 5, p 36-42 and 95, May 15, 2015

14. Combined effects of high-pressure and thermal treatment on intramuscular fatty acid composition in pork

Huang, Tian (College of Life Science and Engineering, Southwest University of Science and Technology, Mianyang, China); Yan, Cheng; Sun, Juan; Huang, Ye-Chuan  Source: Modern Food Science and Technology, v 31, n 5, p 226-236 and 321, May 15, 2015 

15. Molecular comparison of gel-permeation chromatography methods to determine the weight of walnut peptides

Ren, Jiao-Yan (College of Light Industry and Food Sciences, South China University of Technology, Guangzhou, China); Lu, Yun-Jun; Liao, Wen-Zhen; Luo, Wei; Cao, Hong-Xi; Zhao, Mou-Ming Source: Modern Food Science and Technology, v 31, n 5, p 267-271, May 15, 2015

16. Mechanism and antibacterial activity of cinnamaldehyde against Escherichia coli and Staphylococcus aureus

Zhang, Yun-Bin (School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, China); Liu, Xiao-Yu; Jiang, Ping-Ping; Li, Wei-Di; Wang, Yi-Fei  Source: Modern Food Science and Technology, v 31, n 5, p 31-35 and 11, May 15, 2015 

17. In vitro antioxidant activity of abalone viscera hydrolysates isolated by ultrafiltration

Ye, Yan-Jun (College of Food and Biological Engineering, Jimei University, Xiamen, China); Chen, Jun; Weng, Wu-Yin  Source: Modern Food Science and Technology, v 31, n 5, p 130-136 and 284, May 15, 2015 

18. Relaxation characteristics of water-ethanol system by low-field-nuclear magnetic resonance

Liu, Min (Institute of Food Safety and Quality, University of Shanghai for Science and Technology, Shanghai, China); Wang, Xin; Liu, Bao-Lin  Source: Modern Food Science and Technology, v 31, n 5, p 18-24, May 15, 2015 

19. Protective effect of Eucalyptus polyphenols on acute ethanol-induced oxidative damage in rats

Tang, Jie (College of Food Science, South China Agricultural University, Guangzhou, China); Chen, Yun-Jiao; Chen, Hong-Zhang; Zhou, Ai-Mei; Zhao, Li-Chao; Liu, Xiao-Juan; Cao, Yong; Xiao, Su-Yao  Source: Modern Food Science and Technology, v 31, n 5, p 1-5 and 115, May 15, 2015 

20. Adsorption characteristics of affinity-ultrafiltration escort to His-tagged recombinant AxCeSD

Liu, Guang-Yi (College of Light Industry and Food Sciences South China University of Technology, Starch And Vegetable Protein Processing Engineering Research Center of The Ministry of Education of South China University of Technology, Guangdong Key Laboratories on Green Natural Products Processing and Product Safety, Guangzhou, China); Liu, Guang; Chen, Ping; Li, Lin; Hu, Song-Qing  Source: Modern Food Science and Technology, v 31, n 5, p 65-70, May 15, 2015 

21. Ethanol treatment enhances expression of thermostable direct hemolysin gene by Vibrio parahaemolyticus

Wu, Kui (South China Sea Institute of Oceanology, Chinese Academy of Sciences, Guangzhou, China); Wu, Qing-Ping; Zhang, Ju-Mei; Le, Xian-Song  Source: Modern Food Science and Technology, v 31, n 5, p 43-48 and 123, May 15, 2015 

22. Effect of different drying methods on physical properties of sweet potato leaf powder

Song, Zhen (Institute of Agro-Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Beijing, China); Mu, Tai-Hua; Sun, Hong-Nan; Xi, Li-Sha  Source: Modern Food Science and Technology, v 31, n 5, p 255-261, May 15, 2015 

23. Effect of a hydroxyl radical-generating system on the characteristics of proteins from hairtail (Trichiurus haumela)

Jiang, Qing-Qing (Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R&D Center for Food Technology and Equipment, Zhejiang University, Hangzhou, China); Lu, Jun; Hu, Yue; Chen, Shi-Guo; Ye, Xing-Qian; Hu, Ya-Qin  Source: Modern Food Science and Technology, v 31, n 5, p 116-123, May 15, 2015 

24. Non-destructive detection of protein content in fresh eggs by visible/near-infrared reflectance spectroscopy

Wu, Jian-Hu (Institute of Food Science, Shanxi Normal University, Linfen, China); Huang, Jun  Source: Modern Food Science and Technology, v 31, n 5, p 285-290, May 15, 2015 

25. Mutation screening to detect strains that produce bacterial cellulose at high yield by N⁺ ion beam irradiation

Zhang, Wen (School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi'an, China); Li, Cheng-Tao; Li, Yan-Jun; Liu, Dong-Wen  Source: Modern Food Science and Technology, v 31, n 5, p 144-149, May 15, 2015 

26. Separation, purification, cellular antioxidant activity, and in vitro bile salt-binding ability of dihydromyricetin

Ma, Ling (College of Light Industry and Food sciences, South China University of Technology, Guangzhou, China); Yang, Ji-Guo; Liao, Wen-Zhen; Yin, Xue-Ru; Qiu, Xiao-Bin; Tan, Kai-Yuan; Ning, Zheng-Xiang  Source: Modern Food Science and Technology, v 31, n 5, p 157-162, May 15, 2015 

27. Changes in biochemical parameters and organic acid content during liquid fermentation of peach vinegar

Xiang, Jin-Le (College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China); Du, Lin; Liu, Zhi-Jing; Li, Xin-Ling; Luo, Lei; Zhu, Wen-Xue  Source: Modern Food Science and Technology, v 31, n 5, p 193-198, May 15, 2015

28.Removal of citrinin from drinking water by powdered activated carbon in emergency pollution incidents

Liu, Shuang (Department of Food Science and Engineering of College of Science and Engineering of Jinan University, Guangzhou, China); Zhu, Yao; Tang, Shu-Ze  Source: Modern Food Science and Technology, v 31, n 5, p 243-247 and 308, May 15, 2015 

29. Microbial transformation of polydatin by endophytic fungi isolated from Polygonum cuspidatum and antioxidant activity of the products

Long, Li-Lin (College of Food Science and Technology, Hunan Agriculture University, Changsha, China); Yi, You-Jin; Zhou, Jin-Wei; Cheng, Yuan-Du; Xia, Yan-Bin  Source: Modern Food Science and Technology, v 31, n 5, p 76-83 and 162, May 15, 2015

30. Changes in and correlations between textural properties and chemical components of grass carp during broad bean feeding

An, Yue-Qi (College of Food Science and Technology, National R&D Branch Center For Conventional Freshwater Fish Processing (Wuhan), Huazhong Agricultural University, Wuhan, China); Xu, Wen-Jie; Li, Dao-You; Xong, Shan-Bai  Source: Modern Food Science and Technology, v 31, n 5, p 102-108 and 261, May 15, 2015

31. Analysis of the copper content in four main wine regions in China

Sun, Xiang-Yu (College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China); Zhao, Fang; Ma, Ting-Ting; Wang, Li-Hua; Wang, Cheng; Sun, Yu-Qiang; Zhan, Ji-Cheng  Source: Modern Food Science and Technology, v 31, n 5, p 278-284, May 15, 2015 

32. Detecting starch syrup in adulterated honey via retention index

Chen, Mei-Lan (Biological and Environmental Engineering School of Zhejiang Shuren University, Hangzhou, China); Liang, Shi-Jun; Lei, Ming; Zhao, Ming-Xia; Wu, Jie; He, Jin-Zhe  Source: Modern Food Science and Technology, v 31, n 5, p 272-277, May 15, 2015 

33. Preparation and identification of cronobacter single-chain variable fragment antibody using ELISA

Zhang, Xiu-Yuan (College of Agriculture and Forestry Science and Technology, Hebei North University, Food Safety Research Centre of Hebei North University, Zhangjiakou, China); Huang, Zhi-Hong; Wang, Li-Xia; Chen, Yi; Zhao, Rui-Ping  Source: Modern Food Science and Technology, v 31, n 5, p 169-174, May 15, 2015 

34. Determination of methyltestosterone residue in aquatic products by enzyme-linked immunosorbent assay

Wang, Qiang (Chinese Academy of Fishery Sciences, Key Laboratory of Aquatic Product Processing, Laboratory of Quality and Safety Risky Assessment for Aquatic Product on Storage and Preservation, Guangzhou, China); Wang, Xu-Feng; Huang, Ke; Ke, Chang-Liang; Yang, Jin-Lan; Li, Zhi-Guang; Li, Liu-Dong  Source: Modern Food Science and Technology, v 31, n 5, p 303-308,May 15, 2015 

35. Molecular structure and rheological properties of common microcapsule wall materials

Xie, Yan-Li (School of Food Science and Technology, Henan University of Technology, Zhengzhou, China); Zhu, Xiao-Lu; Wang, Fen  Source: Modern Food Science and Technology, v 31, n 5, p 59-64 and 168, May 15, 2015 

36. Characteristics of mint essence microcapsule prepared by emulsification-internal ionotropic gelation

Wu, Yan (School of Agriculture and Biology, Shanghai Jiaotong University, Shanghai, China); Zhang, Hui-Qin; Gao, Hao-Feng; Zhu, Hu-Jian; Ai, Lian-Zhong; Wang, Guang-Qiang; Xia, Yong-Jun Source: Modern Food Science and Technology, v 31, n 5, p 150-156, May 15, 2015 

37. Preparation and catalytic properties of immobilized thermoalkaliphilic T1 lipase from Geobacillus sp. strain T1

Wang, Pu (Shool of Bioscience and Bioengineering, South China University of Technology, Guangzhou, China); Wang, Fang-Hua; Tang, Qing-Yun; Wang, Yong-Hua; Yang, Bo  Source: Modern Food Science and Technology, v 31, n 5, p 175-180, May 15, 2015

38. Rapid detection of total phytosterol content in cereals, oils, and foodstuff by electrochemical analysis

Zhang, Yuan-Yuan (Hebei University of Science and Technology, Shijiazhuang, China); Lv, Shuang-Shuang; Li, Shu-Guo  Source: Modern Food Science and Technology, v 31, n 5, p 297-302, May 15, 2015

39. Microfloral diversity and dynamics in the sourdough of Northeast sticky bean buns and homemade sourdough

Yao, Di (College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, China); Sun, Da-Qing; Li, Hong-Fei  Source: Modern Food Science and Technology, v 31, n 5, p 90-95, May 15, 2015 

40. Protective effects of crude polysaccharide in insect tea against carbon tetrachloride-induced hepatic damage in mice

Wang, Rui (Department of Biological and Chemical Engineering, Chongqing University of Education, Chongqing, China); Sun, Peng; Zhao, Xin  Source: Modern Food Science and Technology, v 31, n 5, p 6-11, May 15, 2015 

41. Major components and functional properties of Changbai Mountain hazelnut protein isolate

Du, Yan-Ping (College of Food Science and Engineering, National Engineering Laboratory on Wheat and Corn Further Processing, Jilin Agricultural University, Changchun, China); Liu, Chun-Lei; Min, Wei-Hong; Li, Jing-Jing; Liu, Jing-Sheng  Source: Modern Food Science and Technology, v 31, n 5, p 109-115, May 15, 2015

42. Effect of repeated marination and cooking on quality of marinades

Tang, Chun-Hong (College of Environmental and Biological Engineering, Chongqing Technology and Business University, Chongqing, China); Li, Hai; Li, Xia; Zhang, Chun-Hui; Chen, Lin-Li Source: Modern Food Science and Technology, v 31, n 5, p 187-192, May 15, 2015 Language: Chinese

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43. Effect of changes in cell wall enzyme activity on degradation of pectin during low-temperature storage of plum

Liang, Jie-Yu (Chemical Engineering and Food Safety, Bohai University, Food Safety Key Lab of Liaoning Province, Jinzhou, China); Zhu, Dan-Shi; Zhao, Li-Hong; Ge, Yong-Hong; Cao, Xue-Hui; Feng, Xu-Qiao; Li, Jian-Rong  Source: Modern Food Science and Technology, v 31, n 5, p 212-218, May 15, 2015 

44. Antioxidant activity of (-)-epigallocatechin gallate-phospholipid complex

Chen, Jin-Yu (Department of Food Science, School of Marine Sciences, Ningbo University, Ningbo, China); Zhang, Xin; Wu, Zu-Fang; Weng, Pei-Fang  Source: Modern Food Science and Technology, v 31, n 5, p 137-143 and 198, May 15, 2015 

45. Effect of calf chymosin dose on protein degradation in hard cheese made from yak milk

Song, Xue-Mei (College of Food Science and Engineering, Laboratory of Functional Dairy of Gansu Province, Gansu Agricultural University, Lanzhou, China); Liang, Qi; Zhang, Yan; Zhang, Wei-Bing; Wen, Peng-Cheng  Source: Modern Food Science and Technology, v 31, n 5, p 199-205 and 180, May 15, 2015

46. Rapid detection of thiabendazole pesticide residue in fresh tea leaves using surface-enhanced Raman spectroscopy

Lin, Lei (Optics-Electrics Application of Biomaterials Lab, College of Engineering, Jiangxi Agricultural University, Nanchang, China); Wu, Rui-Mei; Guo, Ping; Liu, Mu-Hua; Wang, Xiao-Bin; Ai, Shi-Rong; Yan, Lin-Yuan  Source: Modern Food Science and Technology, v 31, n 5, p 291-296, May 15, 2015 

47. Spectroscopic studies of interaction between hapten and monoclonal antibody (McAb) against iso-tenuazonic acid

Wang, Ya-Li (Guangdong Provincial Key Laboratory of Food Quality and Safety, Food College of South China Agricultural University, Guangzhou, China); Wang, Feng; Wang, Hong; Yang, Jin-Yi; Xu, Zhen-Lin; Shen, Yu-Dong; Xiao, Zhi-Li; Lei, Hong-Tao; Sun, Yuan-Ming  Source: Modern Food Science and Technology, v 31, n 5, p 25-30, May 15, 2015

48. Early detection of aflatoxin B<inf>1</inf> contamination in stored corn by monitoring CO<inf>2</inf> concentration

Liu, Yan (College of Bioengineering, Henan Henan University of Technology, Zhengzhou, China); Zhai, Huan-Chen; Cai, Jing-Ping  Source: Modern Food Science and Technology, v 31, n 5, p 309-315, May 15, 2015 

49. Emulsifying properties of soy protein isolate at pH near the isoelectric point

Liu, Yong-Chuang (School of Light Industry and Food Sciences, South China University of Technology, Guangdong Province Key Laboratory for Green Processing of Natural Products and Products Safety, Guangzhou, China); Yang, Xiao-Quan; Guo, Jian; Zhou, Qian  Source: Modern Food Science and Technology, v 31, n 5, p 84-89, May 15, 2015 

50. Physicochemical properties and antioxidant activity of chlorogenic acid-lecithin complex

Geng, Sheng (School of Food Science, Henan Institute of Science and Technology, Xinxiang, China); Ma, Yu-Xiang; Mo, Hai-Zhen; Ma, Han-Jun; Ge, Xiao-Hong; Li, Gang; Liu, Ben-Guo  Source:Modern Food Science and Technology, v 31, n 5, p 124-129, May 15, 2015