25 December 2016, Volume 42 Issue 12

    

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

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  High efficient production of citric acid integrated strategies of the ultrasonic pretreated the spores and glucoamylase representing seed-transferring

  Food and Fermentation Industries. 2016, 42(12): 1.

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  Analysis and control of acidity production in ethanol fermentation during integrated ethanol and methane fermentation process

  WANG Ke,YANG Sheng-qian,ZHANG Jian-hua,MAO Zhong-gui

  Food and Fermentation Industries. 2016, 42(12): 7.

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  Metabolic engineering of Corynebacterium glutamicum for L-malate production

  ZHAO Yi,LE Tian-ming,LIU Jin-lei,WANG Chong-hui,YI YONG,FENG Hui-yong

  Food and Fermentation Industries. 2016, 42(12): 13.

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  Establishment of digital model for levan production based on fermentation optimization and kinetics

  YU Xiao-meng,ZHANG Jing-liang,SUN Yong-chao,JIANG Yan-hui,SHEN Zhao-peng,WANG Peng,JIANG Xiaolu

  Food and Fermentation Industries. 2016, 42(12): 20.

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  Isolation and identification of aroma-producing yeast in Moutai-flavor Daqu

  LUO Xiao-ye,QIU Shu-yi,LU An-mou,WANG Xiao-dan

  Food and Fermentation Industries. 2016, 42(12): 26.

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  Screening and identification of lactic acid bacteria with antibacterial activity derived from Trichiurus haumela intestine

  DONG Han-bo,XIE Jing,QIAN Yun-fang,LIU Yong-ji

  Food and Fermentation Industries. 2016, 42(12): 32.

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  Effect of antioxidant starter cultures on lipid oxidation of sausage during fermentation

  HUANG Lu,HUAN Yan-jun

  Food and Fermentation Industries. 2016, 42(12): 38.

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  The molecular identification of bifidobacterium

  XIONG Qiang,WANG Yan-bin,HAN Hao

  Food and Fermentation Industries. 2016, 42(12): 45.

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  Effects of potato starch on the rheological and gel properties of rabbit meat emulsion

  ZHAI Xiao-bo,LI Hong-jun,HE Zhi-fei

  Food and Fermentation Industries. 2016, 42(12): 49.

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  The thermodynamic properties in the process of removing pyrethroid residue from honey using macroporous adsorption resins

  LIU Qing-qing,YAN Yi-zhu,YANG Hai-xia,CHENG Ni,CAO Wei,DENG Jian-jun

  Food and Fermentation Industries. 2016, 42(12): 57.

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  Comparison of characteristics of winter potatoes of Guangxi

  Food and Fermentation Industries. 2016, 42(12): 62.

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  The synthesis of novel glucose-type oligo-(sugar amino acids)

  WANG Zhao-ya,WANG Xiao-li,TIAN Guang-zong,YIN Jian

  Food and Fermentation Industries. 2016, 42(12): 68.

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  Properties of emulsion gel stabilized by transglutaminase-induced glycosylated and cross-linked casein

  SONG Chun-li,CHEN Jia-peng,REN Jian

  Food and Fermentation Industries. 2016, 42(12): 73.

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  Optimization of fermentation processing of non-alcohol Chinese bayberry wine and its quality analysis

  LI Jie-ying,DU Jing,HAN Fei,YU Pei-bin,DING Shao-dong,FAN Liu-ping

  Food and Fermentation Industries. 2016, 42(12): 76.

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  Production of rennet by Bacillus amyloliquefaciens GSBa-1 and its enzymological characteristics

  TENG Jun-wei,ZHENG Zhe,MEI Xue-yang,FU Qi-jie,ZHANG Jian,YANG Zhen-nai

  Food and Fermentation Industries. 2016, 42(12): 83.

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  Evolution of the main functional components of Fuzhuan tea artificially inoculated with Eurotium cristatum during fermentation

  QIN Jun-zhe,LIU Kai-li,HUANG Ya-ya,HU Xin,DENG Yong-liang,LIU Wen-jun

  Food and Fermentation Industries. 2016, 42(12): 90.

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  Study on the cultivation of lactobacillus in water chestnut juice and its application

  LIU Peng-yang,LIU Jun-yi,LUO Jia

  Food and Fermentation Industries. 2016, 42(12): 94.

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  Preparation of a complex bacteria agent for pickles and evaluation of fermentation performance

  LI Yu-bin,WU Hua-chang,DENG Jing,LIU Yang,JI Zhi-wei,YI Yu-wen,PENG Yi-qin

  Food and Fermentation Industries. 2016, 42(12): 98.

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  Optimization of rapeseed vacuum drying technology parameter by response surface methodology

  LI Bin,PENG Gui-lan,LUO Chuan-wei,QIU Guang-yin,YANG Ling

  Food and Fermentation Industries. 2016, 42(12): 105.

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  The optimization of cholesterol reduction from egg yolk using β-cyclodextrin

  LYU Ting-ting,CHEN You-liang

  Food and Fermentation Industries. 2016, 42(12): 111.

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  Preparation of heat bran and high acid crabapple fruit veverage

  JIAN Tian-tian,QU Lei,MA Xue-ming,QI Rui,FU Chao,WANG Ding-ji,JING Si-qun

  Food and Fermentation Industries. 2016, 42(12): 115.

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  The utilization of bound aroma precursors in tea

  LONG Dan,LIU Xiao-hui,WU Han-yin,LIU Pan-pan,LUO Long-xin

  Food and Fermentation Industries. 2016, 42(12): 120.

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  Microcapsulation of lycopene by freeze-drying method and its slow-release performance

  LONG Hai-tao,BI Yang,ZHANG Hui-xiu,SUN Yan,NIU Hong-yan,PU Lu-mei

  Food and Fermentation Industries. 2016, 42(12): 125.

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  Preparation and release characterization of indica rice starch-2-heptanol

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

  Food and Fermentation Industries. 2016, 42(12): 132.

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  Optimization of mixed antioxidant for Xiangxi sausage by response surface methodology

  GU Ren-yong,YANG Wan-gen

  Food and Fermentation Industries. 2016, 42(12): 138.

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  Preparation of chickpea beef sausage

  Food and Fermentation Industries. 2016, 42(12): 144.

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  Optimization of ultrasound assisted aqueous two-phase extraction of polyphenols from pomegranate peel by response surface methodology

  ZHANG Yan-xia,ZHU Cai-ping,DENG Hong,ZHANG Xiao,LI Yun,ZHANG Yang,ZHAI Xi-chuan

  Food and Fermentation Industries. 2016, 42(12): 150.

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  Discussion of the origin traceability of Jinsha liquor by using flavor compounds

  ZHANG Qing-ya,YU De-shun,QIU Shu-yi,WANG Chang-cun,ZOU Jiang-peng,MA Long-li,YU Hai

  Food and Fermentation Industries. 2016, 42(12): 157.

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  Analysis on volatile compounds in milk fermented by Lactobacillus plantarum

  Food and Fermentation Industries. 2016, 42(12): 163.

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  Flavor characterization of commercial cheddar cheese

  YIN Jun-ling,WANG Mo-yi,LIU Xiao-ming,ZHAO Jian-xin,ZHANG Hao,CHEN Wei

  Food and Fermentation Industries. 2016, 42(12): 172.

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  Kanamycin detecting in animal foods by a gold nanoparticle colorimetric biosensor

  YUAN Ai-meng,CAI Jun-ke,LI Tong,LI Ying,CAI Yi-lin,QI Bin,ZHU Ying-yue

  Food and Fermentation Industries. 2016, 42(12): 179.

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  Flavor properties evaluation of dried Chlamys nobilis scallop

  ZHU Ya-hui,CAO Wen-hong,ZHANG Chao-hua

  Food and Fermentation Industries. 2016, 42(12): 183.

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  The variation of fishy odor at the different processing stage of soft-shelled turtle by HS-SPME-GC-MS

  WANG Yi,XU Yan-qun,XU Kun,LUO Zi-sheng

  Food and Fermentation Industries. 2016, 42(12): 189.

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  Characteristic aroma components analysis of raw Pu'er tea at different storage time

  TIAN Xiao-jun,WANG Jie,DENG Yu-jie,LUO Li-yong,ZENG Liang

  Food and Fermentation Industries. 2016, 42(12): 194.

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  Analysis of physicochemical characteristics of green tea beverages made from different tea cultivars in Chongqing area

  WANG Jie,LUO Li-yong,TIAN Xiao-jun,DENG Yu-jie,ZENG Liang

  Food and Fermentation Industries. 2016, 42(12): 203.

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  Research on quantification detection method for freshness of freshwater fish by electronic nose

  YANG Chun-lan,XUE Da-wei

  Food and Fermentation Industries. 2016, 42(12): 211.

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  Comparison on preservation effect of Nisin, phytic acid and packaging materials for pretreated duck meat

  YANG Wan-gen,LI Guan-lin,CAO Ze-hong,HUI Hong

  Food and Fermentation Industries. 2016, 42(12): 217.

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  Discussion on browning mechanism of Chinese Sauerkraut during storage

  DONG Xia,WANG Fang,PANG Mei-xia,QI Jing-hua

  Food and Fermentation Industries. 2016, 42(12): 222.

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  Genetically engineered modification of glutamate decarboxylase

  JIN Chun-peng,YANG Tao-wei,XU Mei-juan,ZHANG Xian,RAO Zhi-ming

  Food and Fermentation Industries. 2016, 42(12): 227.

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  Effect of AMP-activated protein kinase on postmortem glycolysis

  ZHANG Ming-hao,ZHU Li-xian,ZHANG Yi-min,SHEN Jin,ZHANG Ming-yue,LUO Xin,LIANG Rong-rong

  Food and Fermentation Industries. 2016, 42(12): 234.

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  Progression of numerical simulation in the research of food freezing and thawing process

  YUE Zhan-kai,WAN Jin-qing,LI Jian-guo

  Food and Fermentation Industries. 2016, 42(12): 240.

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  Central kitchen and industrialized meals

  CAI Yong-feng

  Food and Fermentation Industries. 2016, 42(12): 249.

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