25 November 2015, Volume 41 Issue 11

    

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  Improvement of thermal stability of alkaline polygalacturonate lyase by fusing with self-assembling amphipathic peptides

  LIU Song,WANG Ming-xing,DU Guo-cheng,CHEN Jian

  Food and Fermentation Industries. 2015, 41(11): 1.

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  Study on activities of key enzymes in acetone-butanol fermentation process

  WANG Feng-qin,ZHANG Rui,XIE Yao-huan,XIE Hui,SONG An-dong

  Food and Fermentation Industries. 2015, 41(11): 7.

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  Production of rhamnolipids by semi-solid-state fermentation with Pseudomonas aeruginosa

  Food and Fermentation Industries. 2015, 41(11): 13.

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  Effect of endogenous enzymes on gel properties of fermented fish mince

  YANG Fang,XIA Wen-shui

  Food and Fermentation Industries. 2015, 41(11): 18.

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  Effect of Maillard reaction on functional properties and potential contaminants formation of Yellow Stripe Trevally meat protein hydrolysates

  WANG Jun,WANG Zhong-he,FU Li,LU Bin

  Food and Fermentation Industries. 2015, 41(11): 23.

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  Immobilization of phenylalanine ammonia lyase co-entrapped with F3O4 magnetic nanoparticles in biomimetic silica and its properties

  YUE Shu,LIU Rong-lin,FENG Yu-xiao,DUAN Chong,ZHAO Ya-min,LI Lin-bo,CUI Jian-dong

  Food and Fermentation Industries. 2015, 41(11): 29.

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  Ultrasound assisted enzymatic synthesis and antioxidant activity of L-ascorbyl linoleate

  JIANG Chen,LIU Liu,LI Zhuo,LI Cun-zhi,YAN Ri-an

  Food and Fermentation Industries. 2015, 41(11): 34.

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  Research on physicochemical and functional properties of soluble dietary fiber from cellulase modified potato pulp

  CHENG Li,ZHANG Xian-mei,GU Zheng-biao,HONG Yan,LI Zhao-feng,LI Cai-ming

  Food and Fermentation Industries. 2015, 41(11): 41.

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  Screening and cholesterol removal ability of lacti acid bacteria DCe13 from Phasianus colchicus

  LIU Chang-jian,LIU Qiu,SUN Jun-de,JIANG Bo,YU Ji-cheng,QI Xiao-hui

  Food and Fermentation Industries. 2015, 41(11): 47.

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  Effect of low intensity microwave on cell wall degradation enzymes activity of kiwifruit

  LI Ming-xia,HAN Jian-qun,WANG Qi,HE Yu-ting,GUO Yan-ming,DONG Ming

  Food and Fermentation Industries. 2015, 41(11): 52.

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  The relation of NDMA and NDEA in Decapterus maruadsi with different curing conditions

  Food and Fermentation Industries. 2015, 41(11): 59.

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  The effect of temperature on the formation of initial maillard intermediates and volatile flavor compounds in cysteine/xylose model reaction system

  CAO Chang-chun,SHI Jing-yan,XIE Jian-chun,SUN Bao-guo

  Food and Fermentation Industries. 2015, 41(11): 64.

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  Breeding of lycopene high producing strain by N+ implantation and analysis of gene transcription

  PEI Min,WANG Qiang,LUO Wei,GU Qiu-ya,GONG Zun-yang,YU Xiao-bin

  Food and Fermentation Industries. 2015, 41(11): 70.

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  Analysis of bacterial diversity in Chinese traditional fermented Suan-Cai using 16S rRNA gene clone library

  CAO Bi-xuan,HU Bin,LIU Ai-ping

  Food and Fermentation Industries. 2015, 41(11): 76.

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  Antioxidant and anti-inflammatory activity of different gingers

  LIU Bu-yun,WANG Yong-li,ZHANG Jian,GAO Zeng-ming,LI Da-peng,TANG Xiao-zhen,LI Feng

  Food and Fermentation Industries. 2015, 41(11): 81.

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  Process optimization of rapeseed oil phospholipase C degumming and its effectiveness analysis

  YE Zhan,RAN Yu-bing,HU Chuan-rong,HE Dong-ping,LIU Ling-yi,Yasen · Y S,LUO Zhi

  Food and Fermentation Industries. 2015, 41(11): 87.

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  Comparison of effect of ultra high pressure treatment and heat treatment on muscle quality of Crassostrea hongkongensis

  WANG Xiao-qian,QIN Xiao-ming,ZHENG Hui-na,ZHANG Chao-hua

  Food and Fermentation Industries. 2015, 41(11): 93.

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  Application of Lactobacillus casei Zhang and Bifidobacterium lactis V9 in active lactobacillus drink

  CHEN Shi-xian,GAO Peng-fei,WANG Ji-cheng,SUN Ting,ZHANG Xing-chang,SZETO Ignatius Man-yau,ZHANG He-ping

  Food and Fermentation Industries. 2015, 41(11): 101.

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  Study on ageing Chinese rice wine treated at low temperature without boiling

  HUANG Ting-ming,LIU Ying-fu,ZHOU Jian-ming,CHEN Feng

  Food and Fermentation Industries. 2015, 41(11): 106.

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  Improvement and optimization of preparation technology of colloidal gold

  LIU Ying-sha,LI Jian-ke,ZHANG Lin,LIU Mei-hui

  Food and Fermentation Industries. 2015, 41(11): 110.

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  Purification of total flavonoids from Chrysanthemum coronarium L.with macroporous resins by response surface analysis

  CHEN Jian-zhong,GE Shui-lian,ZAN Li-feng,WANG Geng-xian,XING Hao-chun,FU Jing

  Food and Fermentation Industries. 2015, 41(11): 115.

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  Analysis of the composition and variation of volatile flavor compounds in apple juice concentration

  ZHENG Yu,LIU Chang,LI Lin-jie,BAI Xiao-lei,LI Shu-jing,ZHENG Wen-jie,WANG Min

  Food and Fermentation Industries. 2015, 41(11): 121.

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  Microbial detection and safety control of chicken essence seasoning in the course of process

  Food and Fermentation Industries. 2015, 41(11): 129.

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  Development of DPO-PCR method for the detection of Vibrio parahaemolyticus

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

  Food and Fermentation Industries. 2015, 41(11): 133.

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  Analysis of organic acid and free amino acid in pickled Chinese cabbage fermented with low temperature tolerant lactic acid bacteria

  Food and Fermentation Industries. 2015, 41(11): 137.

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  Nondestructive measurement of sweet peppers texture quality based on near-infrared diffuse reflectance spectroscopy

  PAN Bing-yan,LU Xiao-xiang,ZHANG Peng,LI Jiang-kuo,CHEN Shao-hui

  Food and Fermentation Industries. 2015, 41(11): 143.

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  The establishment of determination of allicin in garlic by pyruvic acid dispersion

  ZHU Jun-fang,XU Jian,GAO Jie

  Food and Fermentation Industries. 2015, 41(11): 148.

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  Relationship of honeys species and their physicochemical parameters

  QUAN Ying,DAI Xia-ling,DIANG Jian-ying,LI Shan-shan,ZOU Lian-tai,WANG Lei,Ye Jing

  Food and Fermentation Industries. 2015, 41(11): 152.

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  Establishment of sensory evaluation description for stewed pork with brown sauce

  LIU Deng-yong,DONG Li,TAN Yang,LI Meng-yao

  Food and Fermentation Industries. 2015, 41(11): 157.

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  Different gel properties between chicken and duck breast meat

  KANG Zhuang-li,LI Bin,MA Han-jun,ZHU Yan-ping,SONG Zhao-jun,PAN Run-shu,WANG Jun-yi

  Food and Fermentation Industries. 2015, 41(11): 165.

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  Tenderization technology of beef granules and its quality evaluation

  ZHANG Ting,LIU Yong-feng,ZHAI Xi-chuan,LI Lin-qiang,WANG Ying-lin

  Food and Fermentation Industries. 2015, 41(11): 169.

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  Effects of ultrasonic treatment on pork curing efficiency and quality

  WEI Tian,MEI Lin,WANG Zhi-geng,XUE Xiu-heng

  Food and Fermentation Industries. 2015, 41(11): 176.

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  The prediction model for quality deterioration of the postharvest Agaricus bisporus based on ethanol content

  HU Yun-feng,LIU Yun-yun,LIU Guo-hua,CHEN Yuan-yuan,SU Li

  Food and Fermentation Industries. 2015, 41(11): 181.

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  Prediction model for the shelf-life of tuna based on physical and chemical indexes

  LEI Zhi-fang,XIE Jing

  Food and Fermentation Industries. 2015, 41(11): 185.

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  Influence of complex preservatives on squid quality changes during frozen

  LIU Miao,YANG Xian-shi,LI Xue-ying,CHI Hai,HUANG Hong-liang

  Food and Fermentation Industries. 2015, 41(11): 192.

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  Multivariate analysis of 1-methylcycloprppene (1-MCP) treatment on the quality of red pepper during post-harvest storage

  GUO Feng,WANG Yu-ning,LUO Shu-fen,SUN Yu-dong,LI Peng-xia

  Food and Fermentation Industries. 2015, 41(11): 198.

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  Principal component analysis and comprehensive assessment on influence of 1-MCP on chayote fruit quality during cold storage

  LI Yu,ZHANG Ming-rong,DONG Hong-min,LI Jie,QIN Wen

  Food and Fermentation Industries. 2015, 41(11): 204.

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  Comparison of extraction methods of polysaccharide from peanut meal and optimization of its extraction

  GAO Si-si,GAO Hang,XU Hong

  Food and Fermentation Industries. 2015, 41(11): 210.

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  Optimization of extraction conditions of mussel meat salt soluble proteins and their processing properties

  WANG Bo-hua,LEI Song,LIU Yu-jiao,LI Mei,YANG Pin-hong

  Food and Fermentation Industries. 2015, 41(11): 215.

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  Research on stability and antioxidant activity of Russula pigment by ultrasonic extraction

  PANG Ting-cai,HU Shang-ying,GAN Hong

  Food and Fermentation Industries. 2015, 41(11): 222.

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  Optimization of microwave-assisted extraction of polysaccharides from Hedysarum polybotrys Hand.-Mazz

  ZHAO Bao-tang,KOU Ning,WANG Yue,FENG Li-dan

  Food and Fermentation Industries. 2015, 41(11): 228.

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  The current situation of microbial food culture management in Republic of Korea

  LIU Wen-li,CHENG Chi,YAO Su,YIN Jie

  Food and Fermentation Industries. 2015, 41(11): 237.

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  Review on the methods of extraction of pomegranate peel polyphenols

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

  Food and Fermentation Industries. 2015, 41(11): 243.

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  Role and effect of amino acids in the non-enzymatic browning of citrus juice

  LI Shen,MA Ya-qin,HAN Zhi,ZHU Pan-pan,WANG Jun

  Food and Fermentation Industries. 2015, 41(11): 249.

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  Advances in interactions of polyphenols with milk proteins and digestive enzyme

  LIU Chan,HE Zhi-yong,QIN Fang,ZENG Mao-mao,CHEN Jie

  Food and Fermentation Industries. 2015, 41(11): 256.

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