25 April 2015, Volume 41 Issue 4

    

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  Identification of enzymatically dephosphorylated casein by electrophoresis and mass spectrometry

  WANG Yuan-yuan,CHENG Ying-hua,LIU Da-song,HU Jin-hua,ZHOU Peng

  Food and Fermentation Industries. 2015, 41(4): 1.

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  Yeast spores function as microcapsules for enzyme immobilization

  LI Yi,LI Zi-jie,Nakanishi Hideki,GAO Xiao-dong

  Food and Fermentation Industries. 2015, 41(4): 6.

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  Preparation of N doping P25 antibacterial material and its visible-light photocatalytic antibacterial activity

  LI Ying-ying,SONG Xian-liang,ZHANG Jing

  Food and Fermentation Industries. 2015, 41(4): 12.

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  The role of tryptophan W129 of endoglucanaseⅡ from Rhizopus stolonifer in degradation of cellulose

  WEI Lan-fang,TANG Bin,LI Song,ZHOU Ruo-fei

  Food and Fermentation Industries. 2015, 41(4): 17.

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  Cloning, expression and structure analysis of cbh2 gene from Rhizopus stolonifer

  ZHANG Qing-qing,XIE Zhi-hao,LI Song,SUN Quan-xia,TANG Bin

  Food and Fermentation Industries. 2015, 41(4): 22.

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  Erythritol production with Yarrowia lipolitica

  PEI Jiang-sen,HUANG Ling,ZHANG Lu,TIAN Shu-bin

  Food and Fermentation Industries. 2015, 41(4): 28.

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  Biochemical changes of mackerel processing waste in segmented fermentation process

  LIU Shu-lai,KE Yu-yuan,ZHOU Xu-xia,DING Yu-ting

  Food and Fermentation Industries. 2015, 41(4): 34.

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  Effect of site-directed mutagenesis of V1C on thermostability of xylanase XynZF-2

  LI Tong-biao,ZHOU Chen-yan,ZHU Xin-shu,WANG Dan-dan,CHEN Ya-wen,XIE Jing-jing

  Food and Fermentation Industries. 2015, 41(4): 39.

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  Study on laboratory evolution of the probiotic Lactobacillus casei Zhang during continuous subculturing for 1 000 ～ 2 000 generation

  MA Rui-fen,HUI Wen-yan,BAI Mei,ZHANG Wen-yi,SUN Tian-song

  Food and Fermentation Industries. 2015, 41(4): 44.

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  Homologous expression and fermentation properties for producing xylanase of a high-yield Aspergillus niger genetic engineering strain

  NI Da-wei,LI Rui-yun,BAI Ai-zhi,ZHANG Wen-tao,Wang Jun

  Food and Fermentation Industries. 2015, 41(4): 48.

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  Research on the molecular migration in high-protein intermediate-moisture foods by fluorescence recovery after photo bleaching technique

  JIA Xiao-ge,LI Juan,LU Nai-yan,ZHANG Xuan,ZHOU Peng

  Food and Fermentation Industries. 2015, 41(4): 54.

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  Comparison of DNA extraction methods for canned pork

  YANG Tong-hui,MENG Zhen,ZHONG Qi-ding,QIU Kai,AN Li-yan,LI Zhi-jun

  Food and Fermentation Industries. 2015, 41(4): 62.

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  Effects of ultrasonic pretreatmen on the prperties of cationic starch

  ZHANG Hui,HOU Han-xue,DONG Hai-zhou,LIU Han,SHU Yang,LI Chun-xue

  Food and Fermentation Industries. 2015, 41(4): 68.

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  Rheological properties of film-forming solutions made from sodium alginate and Arabic gum

  WANG Li-qiang,DONG Xiao-meng,YOU Liu-qing,ZHANG Xin-chang,LU Li-xin

  Food and Fermentation Industries. 2015, 41(4): 73.

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  Gel properties of bovine blood myofibrillar protein mixture

  GAO Lei,LU Shi-ling,ZHANG Dong-dong,TIAN Pan

  Food and Fermentation Industries. 2015, 41(4): 77.

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  Preparation of low-fat peanut beverage using skim fraction from aqueous extraction processing

  XU Hang,XU Qi,LI Peng-fei,HUA Xiao,YANG Rui-jin

  Food and Fermentation Industries. 2015, 41(4): 81.

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  Improvement of functionality of Pork Bone Paste by enzymolysis-fermentation technology

  Food and Fermentation Industries. 2015, 41(4): 87.

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  Selection of brewing yeast with glucose repression resistance under the very high gravity brewing (18°P)

  GUO Li-yun

  Food and Fermentation Industries. 2015, 41(4): 91.

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  Study on improving the quality of rice wine wheat Qu by making with mixed bacteria and fungi

  YU Pei-bin,ZHANG Bo,LU Jian,CHEN Jian-xin

  Food and Fermentation Industries. 2015, 41(4): 97.

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  Technology of fixed GAC bed on refining HFS 90

  ZHOU Yan-bin,YE Xiao-lei,LUO Jian-yong,GUO Feng,LIAN Xiao-dong,CHENG Shi-jie

  Food and Fermentation Industries. 2015, 41(4): 104.

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  Processing and quality analysis of pickled Chinese cabbage fermented with low temperature tolerant lactic acid bacteria

  Food and Fermentation Industries. 2015, 41(4): 109.

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  Experimental investigation of xylooligosaccharides production from corn cob by recombinant xylanase

  YANG Ran,ZHU Pei-hua,YAO Jun,LI Xiu-ting

  Food and Fermentation Industries. 2015, 41(4): 115.

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  Research on the cellulase and laccase of Pholiota nameko Zinc-riching cultivated in straw medium

  HU Chuan-qi,GANG Jie,CHEN Jing-hui,BAI Jie,LUO Rong-quan

  Food and Fermentation Industries. 2015, 41(4): 121.

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  Study on desalination from Engraulis japonicus boiling liquids by electrodialysis

  ZHANG Jian-you,BAO Yu-gang,LIN Long,FEI Xiao-wen,WEI Min,DING Yu-ting

  Food and Fermentation Industries. 2015, 41(4): 125.

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  Foams performance of fish gelatin

  TU Zong-cai,DUAN Deng-le,YE Yun-hua,WANG Hui,NIU Pei-pei,HUANG Tao

  Food and Fermentation Industries. 2015, 41(4): 131.

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  Purification of piperine from white pepper by HPD macroporous resin

  LIU Xiao,HOU Shun-chao,GU Lin

  Food and Fermentation Industries. 2015, 41(4): 136.

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  The inquiry of emulsifying and stability of coconut milk under vacuum concentration

  LI Xiao-yu,SHEN Xiao-jun,ZHAO Song-lin,CHEN Wei-jun

  Food and Fermentation Industries. 2015, 41(4): 141.

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  Characetrization of volatile aroma components in Chinese Chixiang aroma type liquor by GC-O and GC-MS

  FAN Hai-yan,FAN Wen-lai,XU Yan

  Food and Fermentation Industries. 2015, 41(4): 147.

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  Solid-phase extraction-GC-O/MS for the analysis of odor-active volatile compounds in Vidal icewine

  MA Yue,TANG Ke,XU Yan,LI Ji-ming,YU Ying,LI Lan-xiao

  Food and Fermentation Industries. 2015, 41(4): 153.

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  Quality inspection of Chinese liquor based on electronic nose

  LI Jing,SONG Fei-hu,PU Hong-jie,LI Zhen-feng

  Food and Fermentation Industries. 2015, 41(4): 160.

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  Discrimination of cow milk in goat milk by electronic nose

  JIN Lei,BAI Li-juan,PENG Xiao-yu,YU Qing-qing

  Food and Fermentation Industries. 2015, 41(4): 165.

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  Determination of aniline green in fish muscle samples by fluorescence quenching method

  MAO Yongqiang,LIU Yan,YANG Sen,LI Na

  Food and Fermentation Industries. 2015, 41(4): 169.

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  Analysis of volatile compounds of fresh ginger, ginger powder and ginger beverage

  WANG Qiang-wei,SHI Xian-zhen,WANG Hong-xin,SU Yi-hai

  Food and Fermentation Industries. 2015, 41(4): 174.

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  Optimization of pork tenderization by adenosine 5-monophosphate (AMP)

  Food and Fermentation Industries. 2015, 41(4): 180.

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  Effect of the mincer processing on the quality of chicken breast meatball

  KANG Zhuang-li,GUO Geng-rui,MA Han-jun,ZHANG Jian-lin,WANG Rui,LI Fei-fei,LI Peng

  Food and Fermentation Industries. 2015, 41(4): 187.

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  Effects of pastirma processing on horse meat quality

  REN Wen-wen,LI Fang,JIANG Xiao-feng,ZHANG Wen,GUO Li,BAI Jia-jia,KONG Ling-ming

  Food and Fermentation Industries. 2015, 41(4): 192.

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  Near infrared spectrum qualitative discrimination of cherry in storage period

  LUO Feng,LU Xiao-xiang,ZHANG Peng,CHEN Shao-hui,LI Jiang-kuo

  Food and Fermentation Industries. 2015, 41(4): 197.

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  Effect of double treatment with 1-MCP or 1-PentCP on postharvest physiology and quality of cherry tomatoes stored in ambient temperature

  CHENG Hong-xue,DONG Ping,WANG Yue-hua,FENG Xu-qiao

  Food and Fermentation Industries. 2015, 41(4): 202.

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  Effect of harvest stages on the quality and volatiles on okra

  XU Kang

  Food and Fermentation Industries. 2015, 41(4): 207.

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  Research on mechanical properties and storage life prediction model of mango under storage temperatures

  SHEN Li,XU Yi,NIU Yi-qing

  Food and Fermentation Industries. 2015, 41(4): 212.

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  Studies on the antioxidatant activities of different fractions of garlic extract

  XING Li-sha,CHEN Hai-xia,WANG Jia,WANG Yan-wei

  Food and Fermentation Industries. 2015, 41(4): 219.

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  Optimization of ultrasonic-assisted technology for polysaccharides extraction from champion beans using response surface methodology

  LI Ying,YOU Shuang-zhen,LAI Dan-ni,CHEN Xue-mei,SHI Xiao-qiong

  Food and Fermentation Industries. 2015, 41(4): 223.

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  The extraction conditions of polysaccharide from sugar beet pulp with high temperature and pressure and its antioxidant activity study

  ZHAO Ya-hong,WANG Wen-xia,ZHANG Xian-bin,SHANG qing,LI Chang-juan

  Food and Fermentation Industries. 2015, 41(4): 230.

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  Advances in freeze-thaw stability of food emulsion research

  JIAN Jun-li,MAO Li-juan,LIU Fu-guo,GAO Yan-xiang,YUAN Fang

  Food and Fermentation Industries. 2015, 41(4): 236.

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  Structure and variation mechanism of microbial community in Chinese sauerkraut fermentation: a review

  ZOU Wei,ZHAO Chang-qing,ZHAO Xing-xiu,ZHANG Jing

  Food and Fermentation Industries. 2015, 41(4): 241.

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  The research progress about Rhizopus chinonsis in liquor-making

  DOU Xiao,YANG Jian-gang,Ma Ying-ying,LIN Qiu,LIN Yan,WU He-chuan

  Food and Fermentation Industries. 2015, 41(4): 246.

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