25 March 2016, Volume 42 Issue 3

    

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  Studies on oxygen domestication and cholesterol degradation property of Bifidobacterium animalis subsp.lactis BZ11

  WANG Meng,XIONG Jiang,ZHANG Ling,LI Cui-qin,HE La-ping,CHEN Ping,FAN Jin

  Food and Fermentation Industries. 2016, 42(3): 1.

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  Effects of nitrogen sources on the synthesis of conjugated linoleic acid by Yarrowia lipolytica

  ZHANG Bai-xi,LI Min,CHEN Hai-qin,CHEN Wei,ZHANG Hao

  Food and Fermentation Industries. 2016, 42(3): 8.

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  Key amino acid sites in the CBM68 structure of thermostable pullulanase and their effects on the enzymatic properties

  SHEN Ying-ying,ZHENG Hong-chen,LI Shu-fang,FU Xiao-ping,XU Jian-yong,SONG Hui

  Food and Fermentation Industries. 2016, 42(3): 12.

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  Effects of cross-linking and hydroxypropylation on pasting and rheological properties of waxy maize starch

  CHENG Dong,HONG Yan,PANG Yan-sheng,WANG Yan,GU Zheng-biao

  Food and Fermentation Industries. 2016, 42(3): 18.

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  The antioxidant activity of α-tocopherol in corn oil at different temperatures and concentrations

  YE Yu-lan,LIU Wen-qiang,ZHU Xue-mei,ZHANG Jian-fei,XIONG Hua

  Food and Fermentation Industries. 2016, 42(3): 24.

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  Investigation on the characteristics of IGF-I in goat milk

  HOU Yuan-lin,ZHANG Fu-xin,LI Long-zhu,YU Ling-ling,YUN Dan,LEI Fei-yan

  Food and Fermentation Industries. 2016, 42(3): 30.

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  Comparison and functional analysis of small molecular protein peptides in breast milk and milk

  PENG Xiu-ming,PAN Yan,YE Qing,YANG Mei,WU Jun-rui,LIU Biao,YUE Xi-qing

  Food and Fermentation Industries. 2016, 42(3): 36.

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  Effect of whole-oat flour on dough properties and quality of steamed bread

  WANG Jie-qiong,QIAN Hai-feng,WANG Li,ZHANG Hui,QI Xi-guang

  Food and Fermentation Industries. 2016, 42(3): 42.

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  Interface compatibility of gelatin/starch film blends

  WU Ting-ting,ZHAO Peng-fei,LI Le-fan,LYU Zhen,PENG Zheng,LUO Yong-yue

  Food and Fermentation Industries. 2016, 42(3): 50.

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  The determination of starch in oat bran meatballs based on the fuzzy mathematics evaluation

  WANG Qian,JIANG Wan-zhou,WANG Rui-hua,TIAN Jin-hu,CHEN Jian-chu,YE Xing-qian,LIU Dong-hong

  Food and Fermentation Industries. 2016, 42(3): 55.

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  In vitro inhibitory effects of phenolic compounds from fungi-fermented wheat bran on pancreatic lipase activity and triglyceride accumulation in HepG2 cells

  WANG Chun-li,HUANG Shi-qi,SUN Dan,CAI Sheng-bao

  Food and Fermentation Industries. 2016, 42(3): 61.

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  Isolation and identification of particular spoilage bacteria in Penaeus vannamei stored under low temperature and analysis on their spoilage ability

  XIE Li-dan,LI Lei-lei,WANG Su-ying,DONG Shi-rui

  Food and Fermentation Industries. 2016, 42(3): 67.

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  Screening of wine yeast strains with low yield of higher alcohols

  LIU Xue-qiang,QIAN Hong,ZHOU Zheng,ZHANG Cui-ying

  Food and Fermentation Industries. 2016, 42(3): 73.

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  Isolation and identification of endophytic bacteria from Salicornia bigelovii Torr.and their antimicrobial activities

  RAN Huo-miao,KONG Wang-jun,JIANG Hui-fang,SHI Ya-ning,XIN Zhi-hong

  Food and Fermentation Industries. 2016, 42(3): 79.

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  Isolation and identification of pathogenic fungi from fresh-cut lettuce during storage

  XU Xiao-xia,CHEN An-jun,ZHAO Jiang-xin,LIU Xing-yan,FEI Zhao-jun,DENG Wen-jin,LI Jian-sen

  Food and Fermentation Industries. 2016, 42(3): 87.

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  Screening and characterization of aroma yeast with thermo-tolerant and salt-tolerance

  TAN Cai-deng,WANG Wen-wen,ZHU Mei-juan,LIAO Yan-zhi,YAO Yong-fang

  Food and Fermentation Industries. 2016, 42(3): 92.

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  Effects of four kinds of Chinese herbs extracts on ganoderma triterpenoids production of Ganoderma japonicum in submerged fermentation

  ZHAO Xiao-rui,YUN Jian-min,AI Dui-yuan,ZHANG Wen-wei,ZHAO Feng-qin,LI Hong-zhen,JIA Ya-li

  Food and Fermentation Industries. 2016, 42(3): 97.

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  Study on mechanism of removal of cadmium in rice powder by lactic acid bacteria fermentation

  FU Ya-ping,WU Wei-guo,WANG Ju-tao

  Food and Fermentation Industries. 2016, 42(3): 104.

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  Antifungal acitivity of potassium cinnamate against the main postharvest fungal pathogens of citrus fruits

  GE Zhi-xing,WANG Ri-kui,HE Ming-yang,ZHOU Lian,HAN Leng,HUANG Xiao-lan

  Food and Fermentation Industries. 2016, 42(3): 109.

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  Fate tracing for 12 residual fungicides in grapes during vinification process

  WANG Yu-lu,WANG Zong-yi,JIA Chang-xi,JIANG Huai-xi,LI De-mei,YANG Man

  Food and Fermentation Industries. 2016, 42(3): 114.

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  Effects of salt stress on structural characteristics and functional properties of extracellular polysaccharide from Nostoc flagelliforme

  LU Miao,CHEN Xue-feng,ZHAO Xiu-xia,WANG Ning,WANG Gui-chun,SUN Yu-jiao

  Food and Fermentation Industries. 2016, 42(3): 119.

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  Effect of fat replacers on properties of Cantonese Sausage

  QIAN Min,BAI Wei-dong,LIU Xiao-yan,ZENG Xiao-fang,YAN Dong-mei

  Food and Fermentation Industries. 2016, 42(3): 125.

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  Optimization of industrialization process of traditional Yak Butter-tea

  HU Ai-hua,AO Xiao-lin,YU Jia-jia,LI Cheng,CHEN An-jun,ZHANG Guo-li

  Food and Fermentation Industries. 2016, 42(3): 131.

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  Effects of different drying methods on texture and microstructure characteristics of pears

  JIANG Xiao-ya,ZHENG Jiong

  Food and Fermentation Industries. 2016, 42(3): 137.

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  Response surface methodology for optimization and characterization of modified cellulose nanocrystals from sweet potato residue

  CHENG Ya-jiao,GUO Ting,LI Ben-jiao,YOU Yu-ming,ZHAO Dan,QIN Chun-qing,LIU Xiong

  Food and Fermentation Industries. 2016, 42(3): 142.

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  Effects of three different puffing methods on the quality of germinated brown rice

  Food and Fermentation Industries. 2016, 42(3): 150.

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  The development of antioxidantive brown milk beverage and its liver protection

  PENG Xin-yan,YU Hai-yang,ZHOU Xi-ran,HU Qian,ZHOU Yu-lin

  Food and Fermentation Industries. 2016, 42(3): 156.

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  Optimization of fermentation conditions for production of recombinant allophycocyanin (holo-SA-apcA) from Escherichia coli

  YANG Yu-ying,CHEN Hua-xin,XU Yun-feng,JIANG Peng,ZHAO Jin,CHEN Liang

  Food and Fermentation Industries. 2016, 42(3): 163.

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  Isolation and identification of yeasts for purification of soy oligosaccharides and preliminary application of its fermentation characteristics

  LU Wei-wei,WANG Li-ping

  Food and Fermentation Industries. 2016, 42(3): 168.

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  Study on microbial control during process of light-baked mussels

  QU Fei-xiang,LI Xue-ying,YANG Xian-shi,CHI Hai

  Food and Fermentation Industries. 2016, 42(3): 172.

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  Study on the quality characteristics of six kinds of glutinous sorghum in Chongqing

  ZHANG Xue-mei,ZHANG Ling,GAO Fei-hu,LI Xue

  Food and Fermentation Industries. 2016, 42(3): 177.

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  Research of Chinese soft-shelled turtle oil by enzymatic hydrolysis

  TAO Yi-song,WU Rui,BAO Jian-qiang

  Food and Fermentation Industries. 2016, 42(3): 182.

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  Applications of liquid chromatography-mass spectrometry in the analysis of water-soluble peptides in quark cheese

  Food and Fermentation Industries. 2016, 42(3): 188.

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  Prediction of postharvest mulberry fruits quality by electronic nose

  SHI Guo-ying,GAO Si-yu,WEI Jing-jing,FANG Hao,HUANG Xiao-jie

  Food and Fermentation Industries. 2016, 42(3): 193.

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  Development of a dual real-time PCR method for rapid detection of Staphylococcus aureus

  LI Dan-dan,XU Yi-gang,QIU Suo-ping,WANG Yu,GAO Hui-jiang,GAO Shen-yang

  Food and Fermentation Industries. 2016, 42(3): 198.

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  Amino acid compositions and nutritional evaluation of Za wine

  ZHANG Kai-zheng,CAO Xin-zhi,XIAO Xiong-jun

  Food and Fermentation Industries. 2016, 42(3): 202.

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  Antioxidant activity analysis and composition analysis of seed oil and volatile oil extracted by supercritical CO2 from serration cherry

  YANG Xiao,LUO Jing,ZHANG Guang-feng,QIN Jia

  Food and Fermentation Industries. 2016, 42(3): 207.

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  Changes in mechanical properties of salmon fillets during the cold storage

  WANG Yi-fan,SONG Xiao-yan,LIU Bao-lin

  Food and Fermentation Industries. 2016, 42(3): 212.

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  Effects of different modified atmosphere packaging on preservation of chilled chicken

  GAO Lei,XIE Jing,YE Zao,ZHANG Xin-lin,GAO Chen-yue-yang,WANG Yi-lin

  Food and Fermentation Industries. 2016, 42(3): 217.

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  Response surface methodology for optimization of extracting polyphenol from Sonchus oleraceus L.and antioxidant evaluation

  ZHENG Cui-ping,TIAN Cheng-rui,MA Ting-ting,QUAN Mei-ping

  Food and Fermentation Industries. 2016, 42(3): 224.

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  Box-Behnken design for ultrasonic-assisted extraction of polysaccharides from tartary buckwheat tea and analysis its monosaccharide composition

  YANG Hong-yan,ZHAO Zhi-zhuang,SHANG Qing-chao,WU Jie,YANG Xing-bin,DONG Ling

  Food and Fermentation Industries. 2016, 42(3): 231.

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  Separation and purification of polyphenols from walnut green husk by macroporous resin

  MA Le,HAN Jun-qi,BAI Huan-huan,ZHANG You-lin

  Food and Fermentation Industries. 2016, 42(3): 237.

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  Research on microbial diversities, chemical composition and functional activities of kefir grains and their fermented products

  GAO Xin,MEI Jun,LI Bo

  Food and Fermentation Industries. 2016, 42(3): 243.

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  Research and advancement on natural fermented and inoculated fermented sauerkraut

  LI Xiao-bo,HU Wen-zhong,JIANG Ai-li,SONG Chun-lu

  Food and Fermentation Industries. 2016, 42(3): 251.

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  Application of NMR-based metabolomic technique on the food science

  CHEN Dai-an,YE Yang-fang

  Food and Fermentation Industries. 2016, 42(3): 256.

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  Progress of Perilla functional composition and its beverage development

  ZHAO Xiu-ling,FAN Dao-chun

  Food and Fermentation Industries. 2016, 42(3): 262.

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  Research progress on pretreatment technologies and detection methods of β-lactams residues in foods

  XING Hao-chun,CHEN Jian-zhong,GE Shui-lian,LI Zhi-liang,GUO Jian

  Food and Fermentation Industries. 2016, 42(3): 268.

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