25 June 2016, Volume 42 Issue 6

    

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  Expression of α-1,2-mannosidase from Aspergillus saitoi in Saccharomyces cerevisiae △alg3△och1△mnn1 mutant

  DONG Ning-yuan,ZHANG Ge-yuan,XU Sha,GAO Xiao-dong

  Food and Fermentation Industries. 2016, 42(6): 1.

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  The knockout of genes pepD and pepN of recombinant Escherichia coli producing L-alanyl-L-glutamine and optimization of its fermentation conditions

  LIU Pei-pei,ZHANG Zhen-yu,SUN Fu-bao,ZHOU Hao

  Food and Fermentation Industries. 2016, 42(6): 7.

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  Expression of xylanase Xyn43A gene in Escherichia coli and Pichia pastoris

  ZHOU Chen-yan,LIU Zhen-hua,WANG Dan-dan,LI Tong-biao,ZHU Xin-shu,WANG Yan

  Food and Fermentation Industries. 2016, 42(6): 15.

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  The preparation of bisdemethoxycurcumin-glucoside by microbial transformation method and its inhibitory effect to HepG2 Tumor cells

  Food and Fermentation Industries. 2016, 42(6): 20.

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  Studies on relationship between Kolbach index of malt and high molecular weight protein in wort

  Food and Fermentation Industries. 2016, 42(6): 26.

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  Heterologous expression of β-amylase gene from barley in E.coli

  ZHU Pei,LI Qi,ZHU Lin-jiang,HE Peng-yu,LI Yong-xian

  Food and Fermentation Industries. 2016, 42(6): 31.

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  Effect of different salinity on the microbial community diversity during strains synergism fermentation of pickled radish

  Food and Fermentation Industries. 2016, 42(6): 36.

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  The effect of temperature control on the fermentation process of Fen-flavor liquor

  CHEN Bing-you,HAN Ying,ZHANG Xin,YANG Yu,WAN Qing-hui,CHEN Jian-xin

  Food and Fermentation Industries. 2016, 42(6): 44.

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  Screening of reference microorganisms strains with typical ubiquinones components

  SU Jiao-jiao,ZHAI Lei,ZHANG Lu,YAO Su,CHENG Chi

  Food and Fermentation Industries. 2016, 42(6): 50.

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  Enhancement of thermostability of phenylalanine hydroxylase based on the strategy of screening and optimization of additives

  YE Shuang-shuang,ZHOU Li,ZHOU Zhe-min

  Food and Fermentation Industries. 2016, 42(6): 56.

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  The isolation and main characteristics of Saccharomyces cerevisiae in East Helan mountain wine-producing regions

  GAO Xiao-hang,LI Xue-yan,SUN Chun-li

  Food and Fermentation Industries. 2016, 42(6): 62.

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  Semi-empirical kinetic model of 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(6): 67.

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  The differential expression of AMPK in different beef muscles during early-postmortem

  Food and Fermentation Industries. 2016, 42(6): 73.

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  Quality evaluation of Pleurotus eryngii under different temperatures based on principal component analysis

  XIE Li-yuan,ZHENG Lin-yong,PENG Wei-hong,TANG Jie,HUANG Zhong-qian,TAN Wei,GAN Bing-cheng

  Food and Fermentation Industries. 2016, 42(6): 80.

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  Study on characteristics of biohydrogen production from unpretreated paper sludge by Clostridium thermocellum

  QU Xiao-su,TANG Hong,ZHU Ming-jun

  Food and Fermentation Industries. 2016, 42(6): 86.

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  Studies on the fermentation conditions of Rhizopus stolonifer to produce cellulase by starch hydrolysate

  ZHOU Ruo-fei,TANG Bin,LI Song,KAN Qing-hua

  Food and Fermentation Industries. 2016, 42(6): 93.

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  The effect of cinnamaldehyde and thymol on no-cookprocess ethanol fermentation

  WANG Xin,XU Hong-xian,ZHOU Peng,DUAN Gang

  Food and Fermentation Industries. 2016, 42(6): 98.

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  Monitoring of Tremella aurantialba submerged fermentation using electronic nose

  HUANG Xing-yi,CHEN Mao-qing,ZHANG Zhi-cai,WANG Shun,PAN Si-hui

  Food and Fermentation Industries. 2016, 42(6): 102.

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  Antibacterial effects of scale collagen protein-based antibacterial gel

  YE Chen,WANG Zhe,ZHONG Qing-ping

  Food and Fermentation Industries. 2016, 42(6): 106.

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  Inhibitory effects of curcumin by-product on preserving of dry fruits

  GAO Hui,JIANG Jing,SUN Ya-fang,SHEN Li-rong,ZHENG Xiao-dong,ZHOU Wen-wen

  Food and Fermentation Industries. 2016, 42(6): 112.

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  Effect of ultra high pressure on sterilizing effect and quality of Nanguo pear juice

  LYU Chang-xin,LIU Su-su,LI Meng-meng,JIAO Tian-hui,LU Yu,WEI Xin-yu,LI Jian-rong

  Food and Fermentation Industries. 2016, 42(6): 117.

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  Chemical constituents of essential oil of the leaf and stem from Gardenia jasminoides Ellis and their antimicrobial activities in the bean curd

  WEI Qiang,XU Fei

  Food and Fermentation Industries. 2016, 42(6): 123.

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  Ethyl esterification for unsaturated fatty acids of fish oil from Silve Carp

  HE Na,TU Zong-cai,WANG Fan,SHI Yan,WANG Hui,SHA Xiao-mei,HUANG Tao

  Food and Fermentation Industries. 2016, 42(6): 131.

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  Optimization of wet-curing conditions of vinasse sturgeon based on response surface methodology

  ZHAO Pin,LIN Wan-ling,HAO Shu-xian,LI Lai-hao,YANG Xian-qing

  Food and Fermentation Industries. 2016, 42(6): 135.

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  Study on the quantitative evaluation of green tea astringency intensity using Bradford method

  SONG Ya-sai,NING Jing-ming,ZHANG Zheng-zhu,DING Ding,FANG Jun-ting,WAN Xiao-chun

  Food and Fermentation Industries. 2016, 42(6): 141.

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  Volatile component analysis of Tilapia under different cultivating system

  Food and Fermentation Industries. 2016, 42(6): 147.

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  Optimized the color parameters in prediction of pork freshness by computer vision

  PAN Jing,QIAN Jian-ping,LIU Shou-chun,HAN Shuai

  Food and Fermentation Industries. 2016, 42(6): 153.

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  Development of a method for the identification of tuna species in canned tuna by FINS

  AN Li-yan,MENG Zhen,QIU Kai,ZHONG Qi-ding,YANG Tong-hui,GUO Xin-guang

  Food and Fermentation Industries. 2016, 42(6): 159.

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  Taste profile characterization of different brands of crisp noodle by electronic tongue analysis

  TANG Shang-wen,GUO Zhuang,LI Jian-mei

  Food and Fermentation Industries. 2016, 42(6): 164.

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  Analysis on the quality of Cabernet Sauvignon dry red wines from Deqin,Shacheng and Yantai

  ZHAO Xin-jie,LI Rui-rui,SUN Yu-xia

  Food and Fermentation Industries. 2016, 42(6): 168.

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  Effect of different atmosphere mode on aroma components of cherry during shelf life after storage

  ZHANG Peng,WANG Yun-shu,LI Jiang-kuo,YAN Ting-cai

  Food and Fermentation Industries. 2016, 42(6): 173.

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  Effect of modified kudzu starch coating in the preservation of fresh-cut yam

  ZHANG Fan,QU Zi-wei,LUO Jing-jing,JIANG Ying

  Food and Fermentation Industries. 2016, 42(6): 182.

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  Effects of modified atmosphere packaging with different oxygen-containing on the preservation effect of yak meat

  MA Cheng,WEN Peng-cheng,LIANG Qi,ZHANG Yan

  Food and Fermentation Industries. 2016, 42(6): 187.

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  Effect of temperature on ice-crystal growth in frozen beef in cold-chain transportation

  LIANG Hong,SONG Xiao-yan,LIU Bao-lin

  Food and Fermentation Industries. 2016, 42(6): 193.

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  Evaluation of antioxidant capacity of chia seeds extracts in vitro

  XIANG Qi-sen,SHI Guo-qing,ZHAO Zhen-yu,MA Yun-fang,CUI Xi-xi,SHEN Rui-ling

  Food and Fermentation Industries. 2016, 42(6): 197.

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  The optimization of Huangshan Chrysanthemums extraction by response surface method

  WANG Qi,GUO Yan-ming,HAN Jian-qun,LI Ming-xia,ZHANG Gong-hang,DONG Ming

  Food and Fermentation Industries. 2016, 42(6): 203.

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  Optimization of microwave-assisted extraction of cauperpin from Caulerpa lentillifera by response surface method

  Food and Fermentation Industries. 2016, 42(6): 209.

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  On China's food safety situation and cause analysis

  LI Tai-ping

  Food and Fermentation Industries. 2016, 42(6): 215.

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  Current situation of alkylphenol and alkylphenol ethoxylates pollution in foods and its sources and analysis

  Food and Fermentation Industries. 2016, 42(6): 220.

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  Research progress on cheese flavour

  WANG Lei,MO Bei-hong,LIU Zhen-min,GAO Hai-yan

  Food and Fermentation Industries. 2016, 42(6): 230.

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  Research progress ochratoxin A-producing mechanism in grapes and biological detection methods

  PENG Ya-ping,YANG Qi-ya,ZHANG Xiao-yun,ZHANG Hong-yin

  Food and Fermentation Industries. 2016, 42(6): 236.

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  Application of nanomaterials in detection of foodborne pathogenic bacteria

  WANG Xin,HU Wen-zhong,CHEN Chen,FENG Ke,YANG Liu

  Food and Fermentation Industries. 2016, 42(6): 243.

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  Progress in the preparation, functional properties and applications of food-derived bioactive peptides

  RUAN Xiao-hui,HAN Jun-qi,ZHANG Run-guang,ZHANG You-lin

  Food and Fermentation Industries. 2016, 42(6): 248.

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  The preservation and anti-browning treatment progress of Agaricus bisporus

  XU Dong-ying,JIANG Ai-li,HU Wen-zhong,YANG Liu,CHEN Chen

  Food and Fermentation Industries. 2016, 42(6): 254.

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  Research advances in drying technology and its impact on the quality of bamboo shoots

  JIANG Xiao-ya,ZHENG Jiong

  Food and Fermentation Industries. 2016, 42(6): 260.

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  Development and utilization of walnut meal protein

  JIN Zi-chun,ZHANG Run-guang,HAN Jun-qi,MA Le,YANG Xi,WANG Xu-lin,ZHANG You-lin

  Food and Fermentation Industries. 2016, 42(6): 265.

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