25 April 2016, Volume 42 Issue 4

    

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  Industrial preparation of white kidney bean α-amylase inhibitor with low trypsin inhibitor activity

  RANG Yi-feng,ZHAO Wei,YANG Rui-jin

  Food and Fermentation Industries. 2016, 42(4): 1.

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  Research on acetaldehyde from distillation cut, raw liquor, finished liquor

  ZHU Meng-xu,FAN Wen-lai,XU Yan

  Food and Fermentation Industries. 2016, 42(4): 6.

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  Optimization of wheat gluten fermentation based on Bacillus amyloliquefaciens

  ZHONG Chen-hua,YUN Ting-ting,QI Wen-tao,LI Ai-ke,JIN Zheng-yu

  Food and Fermentation Industries. 2016, 42(4): 12.

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  Optimization of fed-batch culture for enhanced production of glucoamylase with the application of oxygen uptake rate (OUR)

  ZHANG Shi-yang,WANG Ze-jian,WANG Xing-ji,GUO Mei-jin,CHU Ju,ZHUANG Ying-ping,ZHANG Si-liang

  Food and Fermentation Industries. 2016, 42(4): 17.

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  Influence of expression level of budR on glycerol metabolism of Klebsiella peneumoniae

  LU Xin-yao,JI Gang-jian,ZONG Hong,ZHUGE Bin

  Food and Fermentation Industries. 2016, 42(4): 24.

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  Cloning, expression and characterization of LacZ gene from Lactobacillus kefiranofaciens

  HE Xi,GENG Wei-tao,HAN Ning,WANG Yan-ping

  Food and Fermentation Industries. 2016, 42(4): 28.

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  Ethyl carbamate production kinetics during wine storage

  ZOU Wan,WEI Yu-jie,WANG De-liang,XUE Jie,WU Yun,ZUO Jun-wei

  Food and Fermentation Industries. 2016, 42(4): 32.

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  Effects of ε-poly-L-lysine · HCl on growth of Penicillium expansum and production of patulin

  JIANG La,CHEN Hai-yan,ZHANG Jing,CUI Ya-min,MENG Xiang-hong

  Food and Fermentation Industries. 2016, 42(4): 38.

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  Immuno-regulation effects of silky fowl peptide on immunosuppressed mice induced by cyclophosphamide

  Food and Fermentation Industries. 2016, 42(4): 44.

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  High level expression of medium α-amylase in Bacillus subtilis and optimization of fermentation conditions

  ZHANG Shi-bin,CHEN Jing-qi,CUI Yan-yan,XIE Neng-zhong,WANG Min,ZHANG Da-wei

  Food and Fermentation Industries. 2016, 42(4): 50.

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  Effect of substrate concentrations on anaerobic digestion of kitchen waste

  JIANG Li,ZHANG Cheng-ming,HAN Ya-xin,CHEN Xue-lan,LI Shi-zhong

  Food and Fermentation Industries. 2016, 42(4): 57.

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  Antihypertensive effect of enzymatic hydrolysate from Sardinops melanosticta muscle on spontaneously hypertensive rats and identification of its angiotensin-converting enzyme (ACE) inhibitory peptide

  WANG Jing-jing,JI Wei,JI Hong-wu,SU Wei-ming,LI Ya-hui,LIU Shu-cheng

  Food and Fermentation Industries. 2016, 42(4): 63.

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  The application of principal component analysis in comprehensive evaluation of egg white protein based fat mimetic

  TIAN Zhao-jie,SUN Chan-chan,CHEN Ning,LI Jia-hui,ZHANG Min

  Food and Fermentation Industries. 2016, 42(4): 69.

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  The rheological properties of modified carboxymethyl starch pastes

  XUE Dan,LYU Wei,LIU Xiang,LI Han

  Food and Fermentation Industries. 2016, 42(4): 75.

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  Effects of linoleic acid on intermediate and final product in glycosylation in food processing

  LIU Ling,YUE Lu,ZHAO Xin,KANG Shi-mo

  Food and Fermentation Industries. 2016, 42(4): 80.

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  In vitro screening of lactic acid bacteria with probiotic properties from traditional fermented Yak yogurt

  CHEN Xiao-yong,LI Jian,ZHAO Xin,QIAN Yu,CHEN Lian-hong,CHEN Juan,SUO Hua-yi

  Food and Fermentation Industries. 2016, 42(4): 85.

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  Characterization of bacteriocin produced by Enterococcus faecium isolated from soypaste

  WANG Xiao-rui,ZOU Ting-ting,GUO Zhi-fu,ZHANG Chun-hong,TAO Dong-bing,WANG Yin-gang,WU Ri-na

  Food and Fermentation Industries. 2016, 42(4): 91.

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  Screening of high-yield lovstatin monascus by nitrogen ion beam mutation breeding

  LI Kuo-kuo,WANG Yu,WAN Tian,ZHUANG Xiao-xiao

  Food and Fermentation Industries. 2016, 42(4): 98.

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  Purification of a β-glucosidase from Rhizopus stolonifer and analysis on its product inhibition

  SUN Quan-xia,TANG Bin,LI Song

  Food and Fermentation Industries. 2016, 42(4): 103.

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  Screening and identification of bacteria for the degradation of residues chlorpyrifos pesticide on fruits and vegetables

  MENG Qing-lin,LIANG Jin-zhong,WANG Feng-qing

  Food and Fermentation Industries. 2016, 42(4): 108.

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  Changes on antioxidant activity of fermented apple juice

  YE Pan,WU Hui,WANG De-chun,ZHAO Li-ming,JIANG Li-hua

  Food and Fermentation Industries. 2016, 42(4): 114.

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  Effect of green tea extract on the quality and cold-hot natures of Hong Qu glutinous rice wine

  LIANG Zhang-cheng,HE Zhi-gang,LIU Shu-mei,LI Wei-xin,LIN Xiao-zi,LIN Xiao-jie

  Food and Fermentation Industries. 2016, 42(4): 120.

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  Purification of polysaccharide from Sauerkraut juice and its structure analysis

  RONG Xiang-hua,ZHANG Xuan,ZHAO Chun-yan

  Food and Fermentation Industries. 2016, 42(4): 126.

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  A preliminary study on the physicochemical properties of wheat bran modified by CO2 blasting extrusion

  LI Sheng,LONG Dao-qi,WEI Fu-bin,YE Fa-yin,ZHAO Guo-hua

  Food and Fermentation Industries. 2016, 42(4): 130.

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  Drying kinetics and quality change analysis of short and medium-wave infrared radiation dried strawberry

  ZHAO Yue,CHEN Qin-qin,BI Jin-feng,WU Xin-ye,ZHOU Mo,LI Bin,BI Yan-di

  Food and Fermentation Industries. 2016, 42(4): 137.

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  Preparation and stability evaluation of perilla seed oil emulsions

  HAN Li-li,HOU Zhan-qun,WEN Jian,WU Yi-min,QIAN Ying-yan,GONG Shu-li

  Food and Fermentation Industries. 2016, 42(4): 144.

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  Effect of frozen and species of raw chicken on the taste quality of Dezhou Braised Chicken in different packaging

  LIU Deng-Yong,DONG Li,TAN Yang,ZHANG Qing-Yong,XU Xing-lian,WANG Sai-Sai,SONG Ai-Yi

  Food and Fermentation Industries. 2016, 42(4): 150.

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  The key technology of automatic production of Tofu at low dosage of bittern

  HARLIGASH · Bolesbek,NI Xiao-feng,XU Jian,JIA Yin-wei,SHEN Sheng-rong

  Food and Fermentation Industries. 2016, 42(4): 155.

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  Influence of transportation on the quality and volatile substances of mangoes

  WANG Yun-shu,YAN Ting-cai,SHI Xue-qun,XU Xiang-bin,ZHANG Peng,LI Jiang-kuo

  Food and Fermentation Industries. 2016, 42(4): 160.

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  Research on detection method of peanut oil adulteration based on data fusion technology of multi-source spectral characteristics

  Food and Fermentation Industries. 2016, 42(4): 169.

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  Simultaneous determination of ethyl carbamate and eight sweeteners in Chinese distilled spirit by ultra performance liquid chromatography-tandem mass spectrometry

  KE Run-hui,WANG Li-juan,AN Hong-mei,Huang Xin-wang,YIN Jian-jun,SONG Quan-hou

  Food and Fermentation Industries. 2016, 42(4): 174.

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  The research of fast nondestructive analysis of the protein content in milk powder based on OPLS algorithm

  ZOU Ting-ting,HE Jia-yan,QI Qing-xuan,WANG Ying,YOU Meng-chen

  Food and Fermentation Industries. 2016, 42(4): 179.

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  Application of 6-APA molecular imprinted solid-phase extraction column in the detection of penicillins in milk

  WANG Ping,SI Xiong-yuan,TAN Hua-rong,XU Hui-min

  Food and Fermentation Industries. 2016, 42(4): 183.

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  Comparative research on hyperspectral detection model of beef tenderness with different sample set partitioning methods

  ZHU Rong-guang,DUAN Hong-wei,WANG Long,YAO Xue-dong,XU Cheng-jian

  Food and Fermentation Industries. 2016, 42(4): 189.

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  Determination of lead in shrimps by microwave digestion and inductively coupled plasma mass spectrometry

  LI Qian-yun,ZHOU Guo-yan,CAO Lei

  Food and Fermentation Industries. 2016, 42(4): 193.

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  Identification of apple cultivars based on aroma analysis by electronic nose

  ZENG Hui,LIU Xuan,WU Xin-ye,BI Jin-feng,DENG Fang-ming,GAO Kun,WANG Xue-yuan

  Food and Fermentation Industries. 2016, 42(4): 197.

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  Gray clustering evaluation of frozen surimi quality safety

  HUANG Xiao

  Food and Fermentation Industries. 2016, 42(4): 204.

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  Optimization of extraction process for rabbit-skin collagen and identification of its structure

  WANG Xue-meng,YU Wei,MA Liang,LI Hong-jun,HE Zhi-fei,ZHANG Yu-hao

  Food and Fermentation Industries. 2016, 42(4): 209.

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  Study on extracting technology by orthogonal design and antibacterial activity of procyanidins from chestnut shells

  WEI Qin,YUE Wei,LYU Kai-bo,YANG Wen-ting,ZHU Wen-ting

  Food and Fermentation Industries. 2016, 42(4): 214.

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  Isolation and identification of the flavonoids compounds from Coreopsis tinctoria Nutt. and evaluation of their antioxidant activities

  SONG Ye-wei,JIN Hong-na,XU Jie,XIE Hong

  Food and Fermentation Industries. 2016, 42(4): 220.

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  Studies on purification of pigments from pumpkin peel by macroporous resins

  YALIKUN Nuerbiya,ABBAS Abdulla

  Food and Fermentation Industries. 2016, 42(4): 224.

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  Study on the extraction of black pepper oil with microwave-ultrasonic assisted

  JI Hui-jie,CHENG Le-qin,ZHANG Jian,ZHAO Wen-zhuo,CHENG Zhen-yu,SHENG Zhi-yuan

  Food and Fermentation Industries. 2016, 42(4): 229.

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  Correlation study of FoxO1 and MyHC and their affection to meat quality

  WANG Le,GUO Yue-ying,CHENG Hai-xing,ZHANG Li-xia,JIN Ye

  Food and Fermentation Industries. 2016, 42(4): 233.

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  Progress of the sources of heavy metal pollution in food

  LI Ling,TAN Li,DUAN Li-ping,QUAN Qin-guo,LIU Bo,WANG Bin,YAN Xu-yu

  Food and Fermentation Industries. 2016, 42(4): 238.

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  Research progress on production, purification and identification of bioactive peptides and its challenges in application

  LIU Ming,LIU Yu-huan,WANG Yun-pu,RUAN Rong-sheng,FAN Liang-liang,ZOU Hui-fang,TU Chun-ming

  Food and Fermentation Industries. 2016, 42(4): 244.

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  Application and developmental prospect of high and new technologies for fruit and vegetable processing

  YANG Wen-jing,SONG Sha-sha,DONG Fu,DONG Ping,XU Tai-bai,DUAN Yi-fei,FENG Xu-qiao

  Food and Fermentation Industries. 2016, 42(4): 252.

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  Research advances on tannins in grape berries and wine

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

  Food and Fermentation Industries. 2016, 42(4): 260.

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