25 October 2016, Volume 42 Issue 10

    

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  Influence of medium containing oleic acid on synthesis of the trans10, cis12-conjugated linoleic acid by whole-cell catalysis using recombinant Yarrowia lipolitca

  SONG Yu-hang,NI Li-juan,ZHANG Bai-xi,CHEN Wei,ZHANG Hao

  Food and Fermentation Industries. 2016, 42(10): 1.

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  Optimization of 2,3-butanediol production using simultaneous saccharification and fermentation from corncob after delignification by oxidant

  CUI You-zhi,DU Li-ping,MA Li-juan,SONG Pan,JIANG Feng-chao,MA Qing,XIAO Dong-guang

  Food and Fermentation Industries. 2016, 42(10): 8.

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  Cellulase production from the hot water pretreated rice straw by Trichoderma reesei Rut-C30

  SU Cun-sheng,HE Jian-long,XIONG Peng,YUE Chun,YU Feng-chuan,SUN Fu-bao

  Food and Fermentation Industries. 2016, 42(10): 14.

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  The expression of Sus scrofa lysozyme in E.coli and its refolding

  ZHU De-wei,CAI Guo-lin,LU Jian

  Food and Fermentation Industries. 2016, 42(10): 23.

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  Biofilm formation of Vibrio parahaemolyticus and the inhibition effects of chitosan

  LEI Huan,WEI Yu-qing,FANG Xiang,LIAO Zhen-lin,WANG Li,ZHONG Qing-ping

  Food and Fermentation Industries. 2016, 42(10): 29.

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  The production of conjugated linolenic acid by Lactobacillus plantarum

  YANG Qin,YANG Bo,LIU Li-zhi,TAO Rui,CHEN Yong-quan,CHEN Wei,CHEN Hai-qin

  Food and Fermentation Industries. 2016, 42(10): 34.

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  Optimization of fermentation conditions for fructosyltransferase production by recombinant Pichia pastoris

  GUO Wen-wen,CHEN Xian-zhong,SHEN Wei,XU Fei,YANG Hai-quan

  Food and Fermentation Industries. 2016, 42(10): 39.

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  Analysis on the change rule of biogenic amines during the process of high-salt diluted soy sauce

  YU Jin-zhi,XU Feng,XU Ying

  Food and Fermentation Industries. 2016, 42(10): 44.

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  Intestinal probiotic bacteria and antioxidant activity in vitro of brown rice

  NI Xiang-yan,ZHONG Kui,TONG Li-tao,LIU Li-ya,ZHOU Xian-rong,ZHOU Su-mei

  Food and Fermentation Industries. 2016, 42(10): 50.

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  Screening of forage lactic acid bacteria with good tolerance to stimulated animal digestive environments

  WANG Yan-ping,XIONG Tao,HUANG Tao,LIAO Liang-kun

  Food and Fermentation Industries. 2016, 42(10): 56.

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  Effect of ultrasound on soybean protein-phospholipid structure and function

  BI Shuang,LI Yang,MAO Hui-ting,SUI Xiao-nan,WANG Zhong-jiang,QI Bao-kun,JIANG Lian-zhou

  Food and Fermentation Industries. 2016, 42(10): 61.

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  Effects of high oxygen atmosphere packaging on antioxidant ability and browning in Agaricus bisporus

  CHENG Xi,ZHAO Chun-xia,LI Yun-yun,LI Jing,ZHANG Min

  Food and Fermentation Industries. 2016, 42(10): 68.

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  Changes in physico-chemical properties during salting of Cololabis saira

  YU Hui,SATO Minoru,WANG Xi-chang

  Food and Fermentation Industries. 2016, 42(10): 75.

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  Amino acid dynamic change of mung bean and its nutritional evaluation in germinating process

  ZHENG Shao-jie,REN Wang,ZHANG Xiao-li,MING Jian

  Food and Fermentation Industries. 2016, 42(10): 81.

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  The application of degermed corn grits as adjunct in beer brewing

  ZHENG Ying-xun,ZHENG Fei-yun,ZHU Lin-jiang,LIU Chun-feng,YUAN Xi-ru,LI Qi

  Food and Fermentation Industries. 2016, 42(10): 87.

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  Synthesis of octenylsuccinate oat β-glucan

  LIU Jia,DONG Nan,YE Fa-yin,ZHAO Guo-hua

  Food and Fermentation Industries. 2016, 42(10): 93.

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  Effects of additives on protein denaturation of Penaeus vannamei during frozen storage

  CAO Shu-min,ZHAO Ya,SHI Qi-long

  Food and Fermentation Industries. 2016, 42(10): 99.

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  Effect of rutin on lipid/protein oxidation and quality of minced pork during chilled storage

  JIA Na,WANG Le-tian,SHAO Jun-hua,LI Ru-ren,SONG Li,LIU Deng-yong

  Food and Fermentation Industries. 2016, 42(10): 105.

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  The effects of pre-emulsified palm oil content on the quality of pork kung-wan

  KANG Zhuang-li,ZHU Dong-yang,HU Ming-ming,HUANG Qing-ji,MA Han-jun,SONG Zhao-jun,PAN Run-shu

  Food and Fermentation Industries. 2016, 42(10): 112.

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  Influence of drying techniques on the physicochemical properties of potato flours

  SHEN Cun-kuan,WANG Li,WANG Ren,LUO Xiao-hu,LI Ya-nan,CHEN Zheng-xing

  Food and Fermentation Industries. 2016, 42(10): 117.

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  Fermentation characteristics of apple pomace wine solid-state fermentation and its relative dynamics

  JIA Feng,LIU Dong,GUO Yu-rong

  Food and Fermentation Industries. 2016, 42(10): 122.

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  Physico-chemical and microbial properties of Xinjiang dry-cured beef during the ripening process

  WANG Jun-gang,LI Yu-hui,GUO An-min,HAN Dong-yin,LIU Cheng-jiang

  Food and Fermentation Industries. 2016, 42(10): 129.

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  Study on acid formation and acidity characteristics of Zha-Chili prepared by different starch

  ZAHO Qian,GE Ping-zhen,WANG Dan,ZHOU Cai-qiong

  Food and Fermentation Industries. 2016, 42(10): 134.

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  Determination of organic acids in Chinese rice wine by solid phase extraction-ultra performance liquid chromatography

  WANG Lin,CHEN Shuang,XU Yan

  Food and Fermentation Industries. 2016, 42(10): 142.

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  Analysis on aroma composition in Chardonnay and Riesling dry white wines from Eastern Region of Ningxia Helan Mountain

  ZUO Jun-wei,QI Xiang-yuan,ZHAO Cai-yun,ZHANG Jun-xiang,XUE Jie

  Food and Fermentation Industries. 2016, 42(10): 149.

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  Application of multicomposition analysis and pattern recognition in identification of geographical indication vinegar

  XIONG Cen,SU Zhi-yi,ZHEN Yan-jie,TANG Lu,LI Yong-le

  Food and Fermentation Industries. 2016, 42(10): 156.

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  Analysis of effects of protamine on volatile compounds for grass garp slices by HS-SPME-GC-MS technology combined with electronic nose

  WANG Dang-feng,LI Ting-ting,LIU Nan,JIANG Yang,JIN Gao-wei,LI Jian-rong

  Food and Fermentation Industries. 2016, 42(10): 163.

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  Studies on the analysis and variation of phthalic acid esters in fish oil refining process

  ZHANG Jian-you,FEI Xiao-wen,LIU Jian-hua,DING Yu-ting

  Food and Fermentation Industries. 2016, 42(10): 171.

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  Establishing fingerprints of volatile substances of 7572 Puér ripe tea based on gas chromatography technology

  NING Jing-ming,ZHANG Zheng-zhu,WAN Xiao-chun

  Food and Fermentation Industries. 2016, 42(10): 176.

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  Analysis on spoilage strains in chicken breast and quality change during its cold storage

  LIANG Hui,YU Li-mei,CHEN Xiu-lan,ZHAO Yu-peng,ZENG Xiao-fang,BU Jian-zhen

  Food and Fermentation Industries. 2016, 42(10): 184.

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  Effect of ultra-high pressure on microbial population and prediction to shelf-life of vacuum-packaged Feng Gan Chestnut during 4℃ storage

  GUO Hao-ning,ZHAO Yu-hua,CHANG Xue-dong,LI Cong,YAO Yuan

  Food and Fermentation Industries. 2016, 42(10): 189.

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  Preservation properties of ‘Tarocco’ oranges with intermittent heating treatment on temperature-shift transportation

  CHENG Yu-jiao,QIN Wen-xia,ZHAO Xia,JIN Miao-miao,ZHANG Min

  Food and Fermentation Industries. 2016, 42(10): 196.

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  Effects of chitosan oligosaccharide on preservation of cold fresh beef

  GUO Xin-ying,LIU Cheng-hui,YOU Xiao-hong,DAI Xiang-ying,LIANG Shu,ZHONG Xiao-wen

  Food and Fermentation Industries. 2016, 42(10): 204.

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  Study on ultrasonic saponification to extract β-cryptoxanthin

  HUANG Qiao-juan,SHENG Ran,SUN Zhi-gao,HAO Jing-mei

  Food and Fermentation Industries. 2016, 42(10): 210.

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  Study on flash extraction process and antioxidant activities of polysaccharides from Flammulina velutipes

  LI Ming-hua,LU Zheng-qing,MENG Xiu-mei,CHEN Jun

  Food and Fermentation Industries. 2016, 42(10): 216.

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  The application of immobilized yeast in brewing technology and in fuel ethanol

  DOU Bing-ran,GUO Hui-ming,ZHU Man-li,LI Wei,HONG Hou-sheng

  Food and Fermentation Industries. 2016, 42(10): 222.

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  Advances in research on global regulatory factor CodY of probiotics

  FENG Jia,WU Hao,WANG Bin-bin,QIAO Jian-jun

  Food and Fermentation Industries. 2016, 42(10): 227.

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  Research progress on molecular structure and Cheese-making of the camel chymosin

  PU Yan,MA Xiao-lin,ZHANG Fu-chun,LI Yi-jie

  Food and Fermentation Industries. 2016, 42(10): 234.

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  Advances in contamination and control of mycotoxins in meat products

  Food and Fermentation Industries. 2016, 42(10): 243.

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  Advances in lactic acid bacteria genomics and its application

  MA Chang-lu,PANG Xiao-yang,ZHANG Shu-wen,LIU Lu,LU Jing,LYU Jia-ping

  Food and Fermentation Industries. 2016, 42(10): 250.

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  Research progress on mechanisms in reducing chilling injury of postharvest fruits and vegetables by salicylic acid treatment

  HOU Meng-yang,HU Wen-zhong,XIU Zhi-long,SAREN Gao-wa,WANG xin

  Food and Fermentation Industries. 2016, 42(10): 257.

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  Application of quantum dots sensing technology in the detection of pesticide residues

  ZHANG Xue-jin,MA Xue-bin,XIONG Xiao-hui,LU Li-xia,CHI Bo

  Food and Fermentation Industries. 2016, 42(10): 262.

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  Research progress of mechanism, detection and control of heterocyclic aromatic amines in meat products

  HAN Xue,LI Ke,ZHAO Ying-ying,LI Jun-guang,ZHAO Dian-bo,BAI Yan-hong

  Food and Fermentation Industries. 2016, 42(10): 268.

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  Research advances in application of licorice extracts as food additives

  XU Wei,LI Hong-jun,HE Zhi-fei

  Food and Fermentation Industries. 2016, 42(10): 274.

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  Research and applications of nano-packaging films in meat preservation

  YU Yu-le,HE Zhi-fei,LI Hong-jun

  Food and Fermentation Industries. 2016, 42(10): 282.

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  Advances on application of ginger extract for keeping food freshness

  ZHOU Fen,YANG Wen-Jing,FENG Xu-qiao,ZHANG Jun-long,LIU Dan,DENG Ya-jun,LIU Huan

  Food and Fermentation Industries. 2016, 42(10): 287.

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  Application of SEM in storage of fruits and vegetables

  CHEN Yan-zhu,HU Wen-zhong,LIU Cheng-hui,SUN Lu,FU Xi-qing,SUN Pei-ming

  Food and Fermentation Industries. 2016, 42(10): 293.

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