25 January 2017, Volume 43 Issue 1

    

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  The identification of prodigiosin family red pigment producing bacterium and characterization of the red pigment

  Food and Fermentation Industries. 2017, 43(1): 1.

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  The directional modification of proline-3-hydroxylase producing cis-3-hydroxyproline

  HUANG Jian-hua,WANG Xiao-jiao,WEI Zhao-hui,ZHANG Zhen-yu,SUN Fu-bao

  Food and Fermentation Industries. 2017, 43(1): 7.

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  Detection of biogenic amines produced by lactic acid bacteria isolated from the fermentation process of Chinese rice wine

  WANG Ran-ran,LI Xiao-min,CHEN Liu,BIAN Xiao-wen,CAI Guo-lin,LU Jian

  Food and Fermentation Industries. 2017, 43(1): 12.

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  Enhanced production of Rhizopus niveus lipase in Pichia pastoris by codon and fermentation optimization

  Food and Fermentation Industries. 2017, 43(1): 18.

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  Fermentative production of trans-4-hydroxyproline with arginine-deficient strain

  WANG Xiao-jiao,ZHANG Zhen-yu,SUN Fu-bao,YU Lin

  Food and Fermentation Industries. 2017, 43(1): 24.

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  Ethanol production from corn stover using mixed cultures of Zymomonas mobilis and Candida shehatae

  Food and Fermentation Industries. 2017, 43(1): 31.

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  Expression of xylanase XynG1-1 in Pichia pastoris and optimization of its fermentation conditions

  WANG Ting-ting,ZHENG Hong-chen,XU Jian-yong,PENG Meng,LIU Yi-han,LU Fu-ping,SONG Hui

  Food and Fermentation Industries. 2017, 43(1): 37.

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  Analysis of bacterial community and acid, ester contents in pit mud with different characteristics

  YUAN Yu-ju,ZHANG Qian-ying,ZENG Li-yun,ZHANG Wen-xue

  Food and Fermentation Industries. 2017, 43(1): 44.

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  Construction of fusion protein for asymmetric synthesis of (R)-2-hydroxy-3-phenylpropionic acid

  Food and Fermentation Industries. 2017, 43(1): 49.

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  The physicochemical properties of starch esters and influence on quality of evening primrose oil microencapsulation

  Food and Fermentation Industries. 2017, 43(1): 55.

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  The influence of atmospheric and room temperature plasma mutation on the nutritional value of Spirulina

  YAN Chun-yu,HU Bing-tao,WANG Su-ying

  Food and Fermentation Industries. 2017, 43(1): 60.

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  The material properties of Granny apple pulp by cold crushing technique

  LI Han,SHI Jing,ZHANG Zhi-yu,DENG Hong,MENG Yong-hong,GUO Yu-rong,XUE Jia

  Food and Fermentation Industries. 2017, 43(1): 66.

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  Determination of mulberry total phenolic content and its antioxidant activity

  Food and Fermentation Industries. 2017, 43(1): 73.

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  Enzymatic hydrolysis of Pichia pastoris cells

  Food and Fermentation Industries. 2017, 43(1): 80.

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  Optimization of strain ratio for turnips fermentation and related process

  TANG Ling,ZENG Xu-zhen,ZHANG Jing,ZHANG Bi-ying,JIANG He-ti

  Food and Fermentation Industries. 2017, 43(1): 85.

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  The physicochemical properties of brewing sorghum starch from different area

  Food and Fermentation Industries. 2017, 43(1): 91.

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  Preparation of a Highland barely kvass and volatile flavor components analysis

  LI Yu-bin,WU Hua-chang,XIAO Meng,TANG Hong-mei,YAN Meng-qin,LIU Yang,DENG Jing

  Food and Fermentation Industries. 2017, 43(1): 96.

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  Researches on response surface methodology for optimizing fermentation process of brandy raw wine made by white flesh loquat

  ZHAO Qian,WANG Qiao-bi,YUAN Min,ZHOU Cai-qiong

  Food and Fermentation Industries. 2017, 43(1): 104.

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  Fermentation optimization and purification of a milk-clotting enzyme produced by Bacillus subtilis PNG27

  CHEN Rui,BIE Xiao-mei,LYU Feng-xia,ZHAO Hai-zhen,ZHANG Chong,LU Zhao-xin

  Food and Fermentation Industries. 2017, 43(1): 110.

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  Optimization of enzymatic hydrolysis of yak milk lactose and preheat treatment process

  GUAN Sheng,LIANG Qi,SONG Xue-mei,HUANG Shao-hai,ZHANG Yan,WEN Peng-cheng

  Food and Fermentation Industries. 2017, 43(1): 118.

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  Infrared radiation drying model and key parameters of pumpkin

  TANG Shang-wen,MA Xue-wei,YU Bo,SUN Yong-lin,LIU Chuan-ju,LIU Yu

  Food and Fermentation Industries. 2017, 43(1): 124.

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  Effects of different hot air drying temperatures on characteristics of dried Lycium barbarum

  HU Yun-feng,WEI Jin-jin,LI Ning-ning,HU Han-yan

  Food and Fermentation Industries. 2017, 43(1): 130.

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  Application of vacuum pulsating in the processing of dry-cured beef

  WANG Jun-gang,LIU Cheng-jiang,GUO An-min,HAN Dong-yin,LI Yu-hui

  Food and Fermentation Industries. 2017, 43(1): 135.

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  Pretreatment methods on drying kinetics and the quality of ginger

  BI Hai-dan,CUI Xu-hai,YU Bin

  Food and Fermentation Industries. 2017, 43(1): 143.

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  Effect of ultrasound on physicochemical properties and structure of chimonobambusa dietary fibre

  ZHANG Yan,HE Cui,LIU Yu-ling,XIA Yang-yi

  Food and Fermentation Industries. 2017, 43(1): 150.

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  Study on nutrition fresh noodles formulated with pomelo peel and peach gum

  JI Pan-pan,JI Xiang-qin,FU Shi,ZHANG Lei

  Food and Fermentation Industries. 2017, 43(1): 156.

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  Effects of black rice flour on the thermomechanical properties of dough and quality of bread

  CAO Yu-hua,XU Xi-huan,CAO Ting

  Food and Fermentation Industries. 2017, 43(1): 163.

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  The effects of antagonistic bacterium JS-8 on storage quality and activity of protective enzymes of ‘Tai Nong’ mango

  JING Min-min,TIAN Ya-qin,SHAO Yuan-zhi

  Food and Fermentation Industries. 2017, 43(1): 168.

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  High selective hydrogenation Nano-gold catalysts in synthesize cinnamaldehyde under normal atmosphere pressure

  LIU Yan-min,WANG Wei-xiang,LIU Yang,LIAO Xue-mei

  Food and Fermentation Industries. 2017, 43(1): 174.

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  Differences and correlation analysis of flavor characteristics in Chardonnay and Riesling dry white wines from Eastern Region of Ningxia Helan Mountain

  Food and Fermentation Industries. 2017, 43(1): 180.

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  Comparative evaluation of product quality of rice wine fermented by milled rice and long-grain rice

  WANG Yu-rong,ZHANG Jun-ying,PAN Ting,DU Tian-yu,YANG Cheng-cong,GUO Zhuang

  Food and Fermentation Industries. 2017, 43(1): 186.

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  Screening of multi-residue pesticides in import wine and quantitative analysis of background value

  GUO Jing-jing,ZHU Ke-wei,ZHENG Si-hang,CHEN Qiong-hua,LIN Mu-ying

  Food and Fermentation Industries. 2017, 43(1): 192.

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  Determination of the migration of copper from nanocopper/low density polyethylene composite film in food simulants

  LIU Fang,HU Chang-ying,SHI Yu-jie,ZHONG Huai-ning,HUANG Jin-yu,CHEN Ru-jia

  Food and Fermentation Industries. 2017, 43(1): 199.

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  Characterization of the aroma compounds generated from stewing pig spine

  ZHAO Jian,ZHAO Meng-yao,LIANG Jing-jing,HOU Li,WANG Meng,CAO Chang-chun,XIE Jian-chun

  Food and Fermentation Industries. 2017, 43(1): 204.

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  Study of water-soluble flavor components in fish meat of different size of grass carp

  CHEN Jian-lan,CHEN Shun-sheng,SHI Wen-zheng,QIU Jia-xing,BAO Jian-qiang

  Food and Fermentation Industries. 2017, 43(1): 213.

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  Analysis of volatile flavor compounds in sea-cage cultured Trachinotus ovatu muscles

  YANG Xin-yi,DU Xue-li,ZHANG Feng-ping,LIU Yao-min,WANG Xi-chang

  Food and Fermentation Industries. 2017, 43(1): 218.

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  Comprehensive evaluation on quality of green asparagus (Asparagus officinalis L.) from different harvest periods

  CHEN Xue-hong,PU Yang,ZHOU Qiu-yang

  Food and Fermentation Industries. 2017, 43(1): 225.

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  Analysis of aroma components of "Meizao" cherry in two rootstock

  WU Peng,SHAN Chang-song,CUI Ting-ting,ZHAO Zi-tong,WANG Chao,ZHOU Tao,SUN Yu-gang

  Food and Fermentation Industries. 2017, 43(1): 231.

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  Comprehensive evaluation study of honey quality based on endogenous components

  Food and Fermentation Industries. 2017, 43(1): 237.

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  Comparisons of phenolic composition and antioxidant activity in 18 different varieties of soybean

  ZHU Yi-lin,ZHANG Hai-sheng,YANG Shu-fang,ZHAO Xin-shuai,XUE Huan-huan

  Food and Fermentation Industries. 2017, 43(1): 241.

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  Properties of composite pad containing tea polyphenols and effects on preserving fresh pork

  XU Qi-yang,QIN Hai-rong,GUO Fan,LU Chang-chang,XU Dan,HE Ye-zi

  Food and Fermentation Industries. 2017, 43(1): 246.

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  Research of the preservation effect on postharvest Gannan navel orange by hot water treatment

  LIN Li-ping,YE Ming-e,CHEN Yu-long,ZHANG Feng-ying,WU Guo-ping

  Food and Fermentation Industries. 2017, 43(1): 252.

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  A novel way for enzyme immobilization—Saccharomyces cerevisiae spore microencapsulated enzyme

  KONG Jun,LI Zi-jie,Nakanishi Hideki,GAO Xiao-dong

  Food and Fermentation Industries. 2017, 43(1): 257.

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  Research progress in yeast global stress response during beer brewing

  WANG Jin-jing,YANG Jing-jing,DING Hua-jian,ZHENG Mei-ying,LI Qi

  Food and Fermentation Industries. 2017, 43(1): 266.

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  Medical food regulation in the US and its guidance for China

  XIAO Ping-hui

  Food and Fermentation Industries. 2017, 43(1): 271.

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  Researches on the mechanism of Tween 40-triggered glutamate overproduction

  LAI Mu-lan,WAN Fang,ZHU Qiang-yun,CHEN Xue-lan

  Food and Fermentation Industries. 2017, 43(1): 276.

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  Application of nanomaterials in storage of fruits and vegetables

  WANG Xin,HU Wen-zhong,CHEN Chen,FENG Ke,LI He

  Food and Fermentation Industries. 2017, 43(1): 281.

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