25 August 2016, Volume 42 Issue 8

    

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  Removal of urea in Chinese rice wine by resin adsorption

  GUO Shuang-li,WANG Dong,XU Yan

  Food and Fermentation Industries. 2016, 42(8): 1.

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  Influences on the biosynthesis of 1,3-propanediol in Klebsiella pneumonia by feeding two types of nitrogen source at the late stage of fermentation

  MA Dong-meng,LU Xin-yao,CHEN Wen-qiang,ZONG Hong,ZHU Ge-bin,SONG Jian,QI Meng-jie

  Food and Fermentation Industries. 2016, 42(8): 8.

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  Effect of carnitine acyl-transferase suppression on fatty acid accumulation in Mortierella alpina

  YANG Hua,CHEN Hai-qin,HAO Guang-fei,GU Zhen-nan,CHEN Wei,CHEN Yong-quan

  Food and Fermentation Industries. 2016, 42(8): 13.

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  Higher extracellular expression of starch branching enzyme by two-staged temperature strategy and additives

  WANG Chi,LI Zhu,LI Cai-ming,GU Zheng-biao,HONG Yan,CHENG Li,LI Zhao-feng

  Food and Fermentation Industries. 2016, 42(8): 19.

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  Over-expressing key enzyme genes in the purine synthesis pathway by integrating into genome improves cyclic adenosine monophosphate production by Saccharomyces cerevisiae

  WANG Kai,JI Xiao-bing,XU Huan-huan,QIU Shen-shen,ZOU Shao-lan

  Food and Fermentation Industries. 2016, 42(8): 25.

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  Cloning, expression and characterization of a new ω-3 fatty acid desaturase

  MEI Tian-tian,CHEN Hai-qin,HAO Guang-fei,GU Zhen-nan,CHEN Wei,CHEN Yong-quan

  Food and Fermentation Industries. 2016, 42(8): 31.

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  Isolation and identification of a lactobacillus strain producing antibacterial material

  WANG Juan,CAI Guo-lin,FANG Hua,LU Jian

  Food and Fermentation Industries. 2016, 42(8): 38.

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  Cloning and expression of oligo-1,6-glucosidase from Aspergillus flavus in industrial Saccharomyces cerevisiae CICC 1346

  KANG Xiao-long,LV Xiao-jing,HUANG Qing-mei,XIONG Chun-jiang,LIN Jiang-hai,Xiao Wen-juan,Liu Ze-huan

  Food and Fermentation Industries. 2016, 42(8): 44.

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  Isolation and screening of high sugar-tolerant yeast in the Northeast black bee linden honey and TEM observation

  XU Wei,DU Jiao,DU Juan,XU Chun-hua,MENG Qing-sheng,Fu Da-wei,WANG Wei

  Food and Fermentation Industries. 2016, 42(8): 51.

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  L-asparagine production by one-pot biotransformation method

  ZHANG Qi,JIANG Zeng-yan,ZHANG Lu,MA Yu-yue,XU You-qiang,PEI Jiang-sen,CHENG Chi

  Food and Fermentation Industries. 2016, 42(8): 57.

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  New model for the predication of hydrolysis rate during the hydrolysis of soybean oil catalyzed by recombinant Rhizopus oryzae lipase

  QIN Xiao-li,LI Dao-ming,WANG Yong-hua,ZHONG Jin-feng

  Food and Fermentation Industries. 2016, 42(8): 61.

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  The optimization of cryogenic protectant for Lactobacillus paracasei L9

  Food and Fermentation Industries. 2016, 42(8): 66.

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  Thermal and storage stability of solubilized curcumin in OSG micelles using in juices

  GAO Li,LIU Jia,DONG Nan,YE Fa-yin,ZHAO Guo-hua

  Food and Fermentation Industries. 2016, 42(8): 71.

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  Preparation and characterization of conjugates of allicin and thiol-containing peptides from soy protein

  CHEN Hai-qiao,ZHANG Cai-meng,HUA Yu-fei,KONG Xiang-zhen

  Food and Fermentation Industries. 2016, 42(8): 75.

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  The influence of microwave irradiation on the thermal radical generation and storage behavior of the product of brown rice powder process

  Food and Fermentation Industries. 2016, 42(8): 81.

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  Effects of three physical processing methods on the physical properties and in vitro digestibility of Indica rice

  LI Ya-qin,ZHOU Yi-bin,JIN Shan-shan,ZHANG Shu

  Food and Fermentation Industries. 2016, 42(8): 87.

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  The optimization of decolorization method of neutral protease fermented broth

  GUI Li,SUN Mi,LIU Jun-zhong,WANG Wei

  Food and Fermentation Industries. 2016, 42(8): 92.

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  Microbial sources of aerogen from explosion bags of soy sauce

  LI Ting,ZHANG Xiao-li,JIANG Yu-jian

  Food and Fermentation Industries. 2016, 42(8): 97.

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  Screening and identification of aroma-producing yeast strains for low-alcohol watermelon wine and characterization of aromatic compounds

  SHEN Guang-hui,LI Mei,WANG Yue,YANG Hong-xia,TANG Qian,LIU Xiao-ying,ZHANG Zhi-qing

  Food and Fermentation Industries. 2016, 42(8): 103.

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  Process of fermented tea beverage with lactic acid bacteria and analysis of its aroma components before and after fermentation

  LIU Jia-qi,XIONG Tao,LI Jun-bo,LIAO Liang-kun,HUANG Tao

  Food and Fermentation Industries. 2016, 42(8): 109.

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  Effects of pH, temperature and SO2 on pyranoanthocyanins (Vitisins) in red wine by response surface methodology

  Food and Fermentation Industries. 2016, 42(8): 115.

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  Preparation of porous magnesium oxide and its clarification performance in sugar juice industry

  FENG Shu-juan,LI Li-jun,XIA Zhao-bo,CHENG Hao,HUANG Wen-yi,LI Yan-qing

  Food and Fermentation Industries. 2016, 42(8): 121.

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  Optimization of oil-water mixed frying of prepared chicken chops by response surface methodology

  Food and Fermentation Industries. 2016, 42(8): 128.

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  Development and antioxidant activity valuation of rape pollen polypeptide beverage

  JI Ting,ZHANG Huanxin,YIN Ling

  Food and Fermentation Industries. 2016, 42(8): 135.

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  Effect of freezing process on the quality of sweet potato vermicelli without aluminum

  FAN Hui-ping,LI Rui,WANG Na,YANG Hai-long,ZHAO Tian-xue,LI Ning,AI Zhi-lu

  Food and Fermentation Industries. 2016, 42(8): 142.

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  Effect of high temperature short time steam blanching on the quality and volatile compounds of baby ginger (Zingiber officinale Roscoe.)slices

  FENG Ya-chao,PU Biao,CHEN An-jun,LUO Song-ming,WANG Chun-xia,LI Chao

  Food and Fermentation Industries. 2016, 42(8): 147.

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  Research on process of bran tea and its flavor composition

  WANG Xiao-ping,LIU Gang,LEI Ji,YE Dan,SUN Man-xi,CHEN Li-juan

  Food and Fermentation Industries. 2016, 42(8): 154.

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  The solubility and stability of curcumin

  TAO Hui,YU Chu-qin,HUANG Jing-heng,ZHANG Lun,XIE Zhong-bo,LIN Hua-qing

  Food and Fermentation Industries. 2016, 42(8): 160.

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  The changes of nitrite and vitamin C in fresh vegetables and cooked vegetables

  MAO Yi-jie,HE Jin-zhe

  Food and Fermentation Industries. 2016, 42(8): 166.

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  Analysis of active ingredient in cheery juice and different cherry wine by high performance liquid chromatography

  LYU Guo-tao,NIU Yu,SHAN Lu,JI Pei-shuang,ZHANG Li-zhen

  Food and Fermentation Industries. 2016, 42(8): 171.

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  Development of an indirect competitive chmiluminescence enzyme immunoassay for diethyl phthalate in liquor

  HUANG Shao-wen,YI Lihua,SUN Yuan-ming,LEI Hong-tao,LIU Chun-hong,SHEN Yu-dong

  Food and Fermentation Industries. 2016, 42(8): 178.

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  Fluorescence determination of sulfite in shrimp with trihexyphenidyl hydrochloride-Ce (Ⅳ) systym

  ZHANG Jing,MA Zhan-ling,WANG Ying,LI Ningning,CHEN Si,LI Jian-rong

  Food and Fermentation Industries. 2016, 42(8): 184.

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  Detection of fluoride ion in fresh by new inhibition kinetic spectrophotometry using Fe3+-hydrogen peroxide-congo red system

  XIONG Hai-tao

  Food and Fermentation Industries. 2016, 42(8): 189.

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  Detection of chlorophyll content of green vegetables leaves based on image analysis technology

  SUN Yu-lu,WANG De-hai,ZHU Guo-jian

  Food and Fermentation Industries. 2016, 42(8): 194.

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  Determination and analysis of functional components of Nangqian black hulless barley

  CHEN Jian-guo,LIANG Han-qiao,LI Jin-xia,CHENG Chi,GUO Ji-xin,ZA Ma-quejia

  Food and Fermentation Industries. 2016, 42(8): 199.

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  Characteristic and antioxidant activities of polysaccharides by Lentinus edodes mycelium

  YUAN Xiang-dong

  Food and Fermentation Industries. 2016, 42(8): 203.

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  The effect of protein and tissue structure change on the quality of black carp fish meat at different temperature

  YANG Hong-xu,LIU Da-song,LI Jun-ke,HE Yun,ZHOU Peng

  Food and Fermentation Industries. 2016, 42(8): 208.

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  Effect of crude extracts of trypsin inhibitor from soybean on the rheological and thermal properties of Litopeneaus vannamei muscle during cold storage

  ZHENG Yang-yang,JI Wei,JI Hong-wu,SU Wei-ming,LIU Shu-cheng

  Food and Fermentation Industries. 2016, 42(8): 214.

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  Effects of high oxygen treatment on postharvest physiology and storage quality of ‘ Shushanggan’ apricot

  ZHANG Wen-tao,LI Xi-hong,WANG Wei,LIU Jia,ZHANG Jiao-jiao,LI Min,LI Hui

  Food and Fermentation Industries. 2016, 42(8): 220.

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  Effect of storage microenvironment gas regulation on blue-berry quality and volatile substances during cold storage

  LI Tian-yuan,ZHANG Peng,LI Jiang-kuo,SUN Hao

  Food and Fermentation Industries. 2016, 42(8): 226.

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  Preliminary study mechanism of quality of Cryptotaenia japonica shoots during 0℃ storage

  Food and Fermentation Industries. 2016, 42(8): 235.

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  Advances in the flavor of dairy products

  LI Ning,SUN Bao-guo

  Food and Fermentation Industries. 2016, 42(8): 240.

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  A review of application of surface modified magnetic nano-materials in rapid food detection

  SU Min,MA Liang,ZHANG Yu-hao,ZHONG hong,WANG Jia-man

  Food and Fermentation Industries. 2016, 42(8): 252.

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  Research progress on influence of cultivation altitude on phenolics of grape berry and wine

  JIANG Bao,PU Fei,SUN Zhan-yu,WANG Lu-jun

  Food and Fermentation Industries. 2016, 42(8): 262.

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  Advances in effects of light exposure on fresh fruits and vegetables postharvest storage and preservation

  ZHAN Li-juan,LI Ying

  Food and Fermentation Industries. 2016, 42(8): 268.

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  The physicochemical properties and bioactivity of thearubigins

  LI Shan,WU Zhou-he,WU Zheng-qi,YUAN Hai-bo,CHEN Xiao-qiang

  Food and Fermentation Industries. 2016, 42(8): 273.

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  Advances on nitrite-eliminating in vegetable processing

  XIE Yan-dan,LIU Ling-yi,LOU Qiao-ming,ZHANG Xin,WU Zu-fang,LIU Lian-liang

  Food and Fermentation Industries. 2016, 42(8): 279.

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