25 July 2016, Volume 42 Issue 7

    

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  Enhancing the extracellular expression of β-CGTase from Bacillus circulans STB01 by metal ions and amino acids

  LI Cai-ming,HUANG Min,SHI Jian-zhong,GU Zheng-biao,HONG Yan,CHENG Li,LI Zhao-feng

  Food and Fermentation Industries. 2016, 42(7): 1.

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  High expression of a codon-optimized acid-resistant pullulanase-enconding gene in Pichia pastoris

  WANG Bing-bo,SHEN Wei,QIAN Ling-zi,LI Chen,LUO Xiao,FAN You,CHEN Xian-zhong

  Food and Fermentation Industries. 2016, 42(7): 9.

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  Cloning, expression and optimization of xylanase Xyn2441 from Clostridium clariflavum DSM 19732

  HU Fang-ji,YU Jia-hui,ZHANG Qing-hua,MAO Zhong-gui,TANG Lei

  Food and Fermentation Industries. 2016, 42(7): 16.

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  Overexpression of thermotolerant isoamylase and its application in maltose syrup preparation

  FANG An-ran,NIU Dan-dan,QIAO Jian,WU Hai-yang,DONG Zi-xing,LU Fu-ping

  Food and Fermentation Industries. 2016, 42(7): 23.

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  Isolation, purification and identification of torularhodin from Sporidiobolus pararoseus by column chromatography and its anti-cancer effect on LNCaP cells

  DU Chao,SHI Qiu-yu,WU Jia-ling,CUI Yan,LI Ying-chao,WEI Liang-xin,QIAN He

  Food and Fermentation Industries. 2016, 42(7): 30.

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  Enzymatical dephosphorylation of sodium caseinate and the effect on digestibility

  HU Jin-hua,WANG Yuan-yuan,LIU Da-song,ZHOU Peng

  Food and Fermentation Industries. 2016, 42(7): 35.

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  Selection and nutritional optimization of strains with high trans-4-hydroxy proline production using glycerol as sole carbon source

  WANG Jin-xia,HUANG Jian-hua,YU Lin,ZHANG Zhen-yu,YUE Chun,SUN Fu-bao

  Food and Fermentation Industries. 2016, 42(7): 40.

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  Enhancement of Se-enriched yeast production through optimization of carbon and selenite feeding strategy

  SHI Ze-xu,ZHU Li,GAO Min-jie,ZHENG Zhi-yong,ZHAN Xiao-bei,QIN Nan

  Food and Fermentation Industries. 2016, 42(7): 48.

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  Effect of substrate concentration on cell growth and metabolic characteristic of butanol producing strain Bacillus sp.C2

  WANG Feng-qin,SUN Fang-yuan,XIE Yao-huan,SONG Zhi-yuan,XIE Hui,SONG An-dong

  Food and Fermentation Industries. 2016, 42(7): 53.

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  Bioprocess optimization for the production of 2-keto-L-gulonic acid by a one-step fermentation strain

  YANG Yan-hua,LYU Yong-kun,CHEN Ji-ming,ZHOU Jing-wen

  Food and Fermentation Industries. 2016, 42(7): 60.

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  Production of (R)-2-hydroxy-3-phenylpropionic acid by recombinant E.coli in a biphase system

  XU Yan,LU Yang,ZHENG Qing-yun,KONG Wei-wei,PANG Jing-quan,QI Bin,ZHU Yi-bo

  Food and Fermentation Industries. 2016, 42(7): 65.

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  Improvement in the temperature properties of xylanase AoXyn11A by introducing three pairs of salt bridges

  WU Qin,ZANG Jia,LI Chuang,WANG Rui,WU Min-chen

  Food and Fermentation Industries. 2016, 42(7): 69.

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  Screening of bacteriocin-producing Lactobacillus plantarum and study on antimicrobial characteristics of bacteriocin

  DONG Yu-xin,ZHANG Jun-chao,ZHANG Hong-xing,XIE Yuan-hong

  Food and Fermentation Industries. 2016, 42(7): 74.

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  Texture and color formation of Yongchuan Douchi during fermentation process

  SUO Hua-yi,ZHAO Xin,QIAN Yu,WANG Yuan-wei,CHEN Juan,LI Jian,KAN Jian-quan

  Food and Fermentation Industries. 2016, 42(7): 80.

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  Numerical simulation of tunnel pasteurization of bottled beer

  CHENG Ju,An Jia-yan,DONG Weng-yong,WANG Yue

  Food and Fermentation Industries. 2016, 42(7): 86.

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  Effects of bamboo shoot dietary fiber on the rheological and gel textural properties of high methoxyl pectin

  ZHANG Qian-yu,XU Qiu-xiong,FAN Qiao,ZHENG Jiong

  Food and Fermentation Industries. 2016, 42(7): 91.

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  Degradase for rhamnan sulfate from green algae and its enzyme characterization

  LI Guo-xia,SHEN Zhao-peng,JIANG Xiao-lu

  Food and Fermentation Industries. 2016, 42(7): 96.

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  Comparison on antibacterial activities of 8 polyphenols in wine microorganisms

  ZHANG Jian-hua,LI Min,ZHANG Bo,MA Teng-zhen,CHEN Xia,HAN Shun-yu

  Food and Fermentation Industries. 2016, 42(7): 101.

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  Phenolic composition and antioxidant activities in Canada's quinoa

  GAO Kai,ZHANG Wen-tao,TANG Yao,LI Xi-hong,Tsao Rong

  Food and Fermentation Industries. 2016, 42(7): 107.

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  Effect of hurdle technology on crab paste quality

  WANG Ya-yue,GUO Yan-ru,WANG Xi-chang,TANG Yi-jun

  Food and Fermentation Industries. 2016, 42(7): 114.

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  Carboxymethylation modification process and antioxidant activity of polysaccharides from Pleurotus eryngii

  CHEN Yi-yong,ZHANG Yang

  Food and Fermentation Industries. 2016, 42(7): 119.

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  Effect of flavourzyme on proteolysis, antioxidant capacity and sensory attributes of dry-cured chicken leg

  CHEN Hao-chun,ZHOU Xing-hu,KANG Da-cheng,QIAO YAN,ZHANG Chao-yang,HUANG Ming

  Food and Fermentation Industries. 2016, 42(7): 128.

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  Comparison of composition and antioxidant activity of polysaccharides from apple peel and apple flesh

  LI Jie,GUO Yu-rong,JIA Feng,ZHANG Xiao-rui

  Food and Fermentation Industries. 2016, 42(7): 135.

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  Correlation of polyphenol concentration and antioxidant activity of melanoidins extracted from Shanxi aged vinegar

  ZHANG Jin-hua,LI Tao,LU Xin,YANG Lei,YANG Xiao-lan

  Food and Fermentation Industries. 2016, 42(7): 141.

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  The preparation of antifreeze collagen peptide and its application in frozen dough

  AI Qing,ZHAO Ying,CAO Hui,XU Fei,YUAN Min,YU Jin-song

  Food and Fermentation Industries. 2016, 42(7): 147.

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  Analysis of nitrogen and their effects on the formation of white particles in white fermented sufu

  SUN Jun-yong,ZHU Hong-kang,LU Jian

  Food and Fermentation Industries. 2016, 42(7): 153.

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  Preparation of ACE-inhibitory peptide from corn gluten meal and pilot-scale production

  WANG Xiao-jie,CONG Wan-Suo,LIU Xiao-lan,YANG hui-min,LIU Dong-sheng

  Food and Fermentation Industries. 2016, 42(7): 158.

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  Freezing-point drying of tenebiro molitors

  ZHU Chuan-hui,XUE Ya-meng,LI Bao-guo

  Food and Fermentation Industries. 2016, 42(7): 165.

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  Effects of partial replacement of NaCl by KCl and combined antioxidants on the formation of volatile compounds of bacon

  WANG Yong-li,ZHANG Jian-hao,LIN Da-wei,LI Feng

  Food and Fermentation Industries. 2016, 42(7): 170.

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  Prepare of milk fat 1,3-diacylglycerol by enzymatic glycerolysis in solvent-free system

  JIANG Yu-ge,WANG Zhi-geng,MEI lin,XUE Xiu-heng

  Food and Fermentation Industries. 2016, 42(7): 176.

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  Analysis of optimum extraction process of volatile oil from Changbai Mountain Chrysanthemum indicum by response surface methodology

  SONG Li,ZHENG Ming-zhu,WANG Li-jiang

  Food and Fermentation Industries. 2016, 42(7): 181.

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  Profiles of free sugars and alditols in Chinese Daqu by silylation coupled with GC-MS

  SHI Ya-lin,FAN Wen-lai,XU Yan

  Food and Fermentation Industries. 2016, 42(7): 188.

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  Identification of aroma-active compounds in pale malt, caramel malt and black malt by GC-O-MS

  WU You-ru,JIANG Wei,LIU Xiang,WANG De-liang,ZHANG Ya,SONG Huan-lu,LI Nan

  Food and Fermentation Industries. 2016, 42(7): 193.

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  Determination of organic acids in liquors using ion chromatography

  TANG Kun-tian,ZHAO Cai-yun,HAN Xing-lin,YAN Yin-zhuo

  Food and Fermentation Industries. 2016, 42(7): 202.

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  Modified QuEChERS combined with UPLC-MS/MS in rapid analysis of six compounds of pyrethrins residues in agricultural products

  CHI Lian-xue,LI Feng,WANG Yong-li,ZHANG Xi-qing,ZHANG Min

  Food and Fermentation Industries. 2016, 42(7): 209.

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  Determination of 73 pesticide residues in concentrated fruit and vegetable juices using gas chromatography-mass spectrometry

  LI Yan,LU Xiong,SONG Dan-dan

  Food and Fermentation Industries. 2016, 42(7): 217.

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  Development of TaqMan real-time PCR method for quantitative detection of Staphylococcus aureus in podered infant formula

  XIE Xue-qin

  Food and Fermentation Industries. 2016, 42(7): 223.

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  Evaluation of quality characteristics of early-maturing blueberry cultivars in Guizhou province

  XIE Guo-Fang,WEI Kai-Hong,WANG Rui,XU Xiao-Yan,WANG Jia-jia,LIU Zhi-Gang

  Food and Fermentation Industries. 2016, 42(7): 230.

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  The preservative effect of several common spice essential oils on chilled chicken kebabs

  CAI Hua-zhen,HE Ling,WANG Qiao,SUN Yan-hui

  Food and Fermentation Industries. 2016, 42(7): 236.

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  Fishy odour and quality in sturgeon muscle during refrigerated storage

  Food and Fermentation Industries. 2016, 42(7): 242.

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  Effect of thyme essential oil antibacterial coating films on physicochemical quality and microorganisms of fresh-cut lettuce during its shelf life

  Food and Fermentation Industries. 2016, 42(7): 247.

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  Advances on curcuminoids production via metabolic engineering

  LIU Bin,ZHAO Ying,YU Si-li,ZHAO Guang-rong

  Food and Fermentation Industries. 2016, 42(7): 254.

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  Review of high-performance liquid chromatography for biogenic amines determination in food

  DONG Yi-wei,LI Bao-guo,GUO Quan-you,HE Mu

  Food and Fermentation Industries. 2016, 42(7): 261.

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  Advances on application of ginger in beverage processing

  ZHANG Jun-long,SHI Cai-yun,FENG Xu-qiao,ZHOU Fen,DENG Ya-jun,LIU Huan,LIU Dan

  Food and Fermentation Industries. 2016, 42(7): 269.

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  The interactions of plant polyphenol and food proteins

  JIA Na,LIU Dan,XIE Zhen-feng

  Food and Fermentation Industries. 2016, 42(7): 277.

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  Research progress on functional microbial ferment product

  ZHAO Fang-fang,MO Ya-wen,JIANG Zeng-liang,MAO Jian-wei

  Food and Fermentation Industries. 2016, 42(7): 283.

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  Research advances in bioconversion of xylitol

  ZHANG Chao,ZHANG Tao,JIANG Bo,MU Wan-meng,MIAO Ming

  Food and Fermentation Industries. 2016, 42(7): 288.

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