25 October 2015, Volume 41 Issue 10

    

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  Food and Fermentation Industries. 2015, 41(10): .

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  Construction of high pullulanase producing strain of Klebsiella by promoter swapping

  XU Miao-miao,JIAO Bao-guo,WANG Ming-dao,SUN Li-peng,LIU Zhong-min,QIU Li-you

  Food and Fermentation Industries. 2015, 41(10): 1.

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  Screening and bacteriostasis of lactic acid bacteria with antagonistic activity to Escherichia coli O157∶H7 derived from freshwater fish intestine

  Food and Fermentation Industries. 2015, 41(10): 7.

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  Screening of bacteriocin-producing Pediococcus pentosaceus from Mongolia cheese and study on physicochemical characteristics of bacteriocin

  WANG Yan-ting,WANG Li-ping,TANG Chao,XUN Xiao-hong

  Food and Fermentation Industries. 2015, 41(10): 14.

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  Possibility and influence conditions of Maillard reaction in the integrated ethanol-methane fermentation process

  WANG Ke,ZHANG Jian-hua,MAO Zhong-gui

  Food and Fermentation Industries. 2015, 41(10): 20.

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  A preliminary study on application of XZ-11 active dry yeast in the brewing of traditional handcrafted Shaoxing rice wine

  Food and Fermentation Industries. 2015, 41(10): 25.

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  Effects of the Aspergillus niger glucoamylase activity on citric acid high gravity fermentation

  ZHAO Xiang-ying,QIAO Jun,MA Qin-yuan,LIU Jian-jun,TIAN Yan-jun,FAN Yi-xiao,ZHAO Chen

  Food and Fermentation Industries. 2015, 41(10): 29.

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  Effects of carbon and nitrogen sources on β-mannanase production from Bacillus subtilis

  Food and Fermentation Industries. 2015, 41(10): 34.

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  Removal of patulin by lactic acid bacteria

  LI Yang-yang,ZHANG Xiao-rui,GUO Yu-rong,ZHAO Xiang-ping

  Food and Fermentation Industries. 2015, 41(10): 40.

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  Screening of xylanase genes from the soil metagenomic library based on uncultured method

  XIONG Ke,GAO Le,YANG Yu-huan,CUI Xiao-ting,LI Xiu-ting

  Food and Fermentation Industries. 2015, 41(10): 45.

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  Metabolizing enzymes and mitochondrial DNA variation of a high yield erythritol producing Yarrowia lipolytica mutant

  HAN Lu,GUO Bei,ZHANG Xiao-chen,PEI Jiang-sen

  Food and Fermentation Industries. 2015, 41(10): 52.

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  Effect of different oxidation degree of subcutaneous fat on the qualities of Sichuan sausage during processing and storage

  Food and Fermentation Industries. 2015, 41(10): 57.

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  Comparision of IMP content and related gene expression at different time in Yellow Broilers

  YE Wei-qing,DU Bing-wang,LI Dong-hua,LI Na-bin,YANG Fen-xia

  Food and Fermentation Industries. 2015, 41(10): 65.

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  Effect of stearyl chloride modification on antioxidation of purified polyphenols extracts from green husk of walnut

  XIANG Chao-yuan,TIAN Ping-ping,ZHENG Ting-ting,LI Ren-yu,WANG Jie

  Food and Fermentation Industries. 2015, 41(10): 71.

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  Desorption and desorption isotherms of vacuum drying Benincasa hispida and its fitting models

  LI Yu,LI Na,WANG Ying-dan

  Food and Fermentation Industries. 2015, 41(10): 76.

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  Effects of the addition of lactobacillus on the quality of desalted jellyfish

  WANG Hui,CHEN Shun-sheng,SHI Zhen-zhen

  Food and Fermentation Industries. 2015, 41(10): 80.

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  Study on fermentation process of hawthorn viable beverage

  DENG Ze-li,LI Hong-jun,GAN Yi,CHEN Kang,HE Zhi-fei

  Food and Fermentation Industries. 2015, 41(10): 86.

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  Development on fresh waxy maize juice beverage with the capsule of fruit grain

  DU Chuan-lai,FANG Yuan-ping

  Food and Fermentation Industries. 2015, 41(10): 90.

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  Separation and purification process of enramycin by macroporous resins

  NIE Ben,CHEN Min,ZHOU Peng-fei

  Food and Fermentation Industries. 2015, 41(10): 96.

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  Effects of different boiling methods on the volatile flavor compounds of tripe soup

  Food and Fermentation Industries. 2015, 41(10): 101.

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  Optimization of frying process for sweet potato chips by uniform design

  LI Yu-long,LU Guo-quan,YANG Ye

  Food and Fermentation Industries. 2015, 41(10): 107.

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  Optimization of ultrasonic microwave assisted extraction of polysaccharides from Flammulina velutipes scraps and its antibacterial activity

  CHEN Yi-yong,QIU Meng-ge,HUA Li-jun,TANG Yi,CAO Ya-jun

  Food and Fermentation Industries. 2015, 41(10): 113.

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  The lactic acid bacteria and physicochemical changes of Chinese cabbage Paocai fermented in different salinity

  YU Xin-ying,LIU Wen-li,YIN Jie,JIN Cheng-wu,CHE Chang-yuan,GONG Han-sheng

  Food and Fermentation Industries. 2015, 41(10): 119.

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  Comparative studies of total polyphenol contents and antioxidant activities of different Acanthopanax trifoliatus varieties

  LI Chen-yue,LI Dong-li,ZHANG Yuan,JIANG Sen,DU Zhi-yun,ZHANG Kun

  Food and Fermentation Industries. 2015, 41(10): 125.

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  The detection of Vibrio parahaemolyticus and Vibrio alginolyticus by duplex PCR

  SANG Yan-jiao,ZHANG Ji-lun,CHEN Hao-ming,NING Xi-bin

  Food and Fermentation Industries. 2015, 41(10): 130.

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  Determination of organic acids in mantle muscle of Dosidicus gigas by HPLC

  LIU Shu-lai,GUO Yuan-shuai,XU Kai-xi,GU Sai-qi,DING Yu-ting

  Food and Fermentation Industries. 2015, 41(10): 135.

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  Effects of DHA/EPA ratios on odor compounds derived from Chinese mitten crab (Eriocheir sinensis) ovary and hepatopancreas

  Food and Fermentation Industries. 2015, 41(10): 140.

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  Comparative analysis of biogenic amines content in Sichuan-style sausage

  Food and Fermentation Industries. 2015, 41(10): 147.

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  Determination and analysis of heat of combustion of common beans

  GAO Jin-hong

  Food and Fermentation Industries. 2015, 41(10): 152.

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  Analysis of volatile flavor components of five kinds of marine fish

  TIAN Di-ying,JIAO Hui,TAO Wei,BI Li-jun,ZHOU Yan

  Food and Fermentation Industries. 2015, 41(10): 155.

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  Rapid detection of auramine O in drinks by surface-enhanced raman spectroscopy

  SHAO Yong,CHEN Yong,ZHENG Yan,QI Xiao-hua,ZOU Ming-qiang,ZHANG Xiao-fang,YANG Ling-hui

  Food and Fermentation Industries. 2015, 41(10): 160.

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  Chemical constituent in wild Auricularia auricula from Tibet Nyingchi

  Food and Fermentation Industries. 2015, 41(10): 164.

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  The optimization of complex preservative and its effect on the quality and freshness of tuna

  LEI Zhi-fang,XIE Jing,LIU Ai-fang,DENG Tian,LI Yan-ni,YIN-Le

  Food and Fermentation Industries. 2015, 41(10): 170.

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  Structural properties changes of myofibrillar protein from grass carp during cold storage

  LI Xiang-hong,WANG Fa-xiang,ZHANG Fu-lan,YU Jian,WANG Jian-hui,LIU Yong-le

  Food and Fermentation Industries. 2015, 41(10): 177.

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  Effects of different storage temperatures on freshness and textural of Perca fluviatilis Linnaeus

  ZHANG Qiang,HU Wei-gang,JIN Xin-wen

  Food and Fermentation Industries. 2015, 41(10): 182.

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  Effects of temperature variation on quality of salmon fillet in low temperature logistics

  ZHANG Ning,XIE Jing,LI Zhi-peng,GAO Lei,YE Zao

  Food and Fermentation Industries. 2015, 41(10): 186.

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  Research on the NO treatment on physiological characteristics of postharvest cowpea

  FAN Lin-lin,GAO Li-pu,WANG Qing,ZUO Jin-hua,SHI Jun-yan

  Food and Fermentation Industries. 2015, 41(10): 191.

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  Effect of different preservation methods on amino acid content of chayote during storage

  LI Yu,LI Jie,DONG Hong-min,HE Jing-liu,QIN Wen

  Food and Fermentation Industries. 2015, 41(10): 197.

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  Traditional and regional fermented milk: research and development of Kefir

  WANG Hao,XU Zhi-yuan,ZHANG Hui

  Food and Fermentation Industries. 2015, 41(10): 204.

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  Reduction of soybean meal allergenicity via microbial fermentation and application of fermented soybean meal in breeding industry

  CHENG You-fei,ZUO Ling-ling,MIN Fang-fang,YANG An-shu,CHEN Hong-bing,FAN Bin

  Food and Fermentation Industries. 2015, 41(10): 215.

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  Research progress on vitamin K2 by microorganism fermentation

  LUO Miao-miao,HU Xue-chao,QIU Hong-wei,LIU Wei-ming,REN Lu-jing,HUANG He

  Food and Fermentation Industries. 2015, 41(10): 221.

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  Discomfort terms and adjustment suggestions of Chinese wine regulation system

  YANG He-cai,LI Hua,LI Jia-gui,WANG Ya-bin,ZHANG Yu-lin

  Food and Fermentation Industries. 2015, 41(10): 226.

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  Influence of sourdough and cereal fermentation on nutritional quality of wheat flour foods

  YIN Yan-li,WANG Jin-shui,LIN Dan-hua,LI Gui-ling,GUAN Jun-jun,YANG Guo-hao

  Food and Fermentation Industries. 2015, 41(10): 230.

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  The discussion of national standard of honey

  WEI Ying

  Food and Fermentation Industries. 2015, 41(10): 235.

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  Advances in freshness and corruption of aquatic product

  WANG Ya-hui,WANG Xi-chang,WANG Shuai,ZHAO Liang,LI Fang-chao

  Food and Fermentation Industries. 2015, 41(10): 240.

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  Study on secondary structure of meat protein by FTIR

  Food and Fermentation Industries. 2015, 41(10): 247.

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