Food and Fermentation Industries 2015 Issue 3 Expression and thermal-purification of cellobiose 2-epimerase from Caldicellulosiruptor saccharolyticus induced by lactose
Home | Survey | Payment| Talks & Presentations | Job Opportunities
Journals   A B C D E F G H I J K L M N O P Q R S T U V W X Y Z
Food and Fermentation Industries
0253-990X
2015 Issue 3
Expression and thermal-purification of cellobiose 2-epimerase from Caldicellulosiruptor saccharolyticus induced by lactose
WANG Ming-ming;YANG Rui-jin;HUA Xiao;SHEN Qiu-yun;ZHANG Wen-bin;ZHAO Wei;School of Food Science and Technology;Jiangnan University;State Key Laboratory of Food Science and Technology;Jiangnan University;
..............page:1-7
Production of R,R-2,3-butanediol through mixed fermentation of inulin and glucose by Paenibacillus polymyxa ZJ-9
XU You-yong;GAO Jian;XU Hong;CAO Can;HUANG Wei-wei;State Key Laboratory of Materials-Oriented Chemical Engineering;College of Food Science and Light Industry;Nanjing University of Technology;School of Chemical and Biological Engineering;Yancheng Institute of Technology;
..............page:8-13
The influence of different types of double distillation on the quality of Chinese strong aroma type liquor
WU Chen-cen;FAN Wen-lai;XU Yan;Key Laboratory of Industrial Biotechnology;Ministry of Education;Laboratory of Brewing Microbiology and Applied Enzymology;School of Biotechnology;Jiangnan University;
..............page:14-19
Dagradation characteristics and pathway of cypermethrin degradaing “Gloden Flower Fungus”from Fuzhuan tea
DENG Wei-qin;LI Jin-yong;LIU Shu-liang;YAO Kai;LI Jian-long;HU Kai-di;ZHANG Meng-mei;ZHOU Kang;HAN Xin-feng;College of Food Science;Sichuan Agricultural University;College of Light Industry and Food;Sichuan University;
..............page:20-25
Enzymatic properties of chitinase from recombinant Escherichia coli with different substrates and analysis of hydrolysates
LYU Meng-yuan;SHI Jia-xian;XIA Xiang;LIN Jian-guo;CAI Jun;HU Ying;Department of Bioengineering;Hubei University of Technology;Key Laboratory of Fermentation Engineering /Hubei Provincial Cooperative Innovation Center of Industrial Fermentation;
..............page:26-32
Expression of an alkali-tolerant xylanase gene in Pichia pastoris and its enzymatic characterization
XIONG Ke;YANG Yu-huan;YAN Zi-xiang;WANG Xiao-ling;LI Xiu-ting;Beijing Laboratory for Food Quality and Safety;Beijing Engineering and Technology Research Center of Food Additives;Beijing Key Laboratory of Flavor Chemistry;
..............page:33-38
Biohydrogen production by a newly strain of Bacillus isolated from uranium ore using cornstalk as feedstock
ZHANG Xiao;HE Xiao-rui;PANG Yuan-tao;ZHU Yan-jie;HUANG Jian-xin;College of Life Science;Northwest University;
..............page:39-45
Purification and characterization of recombinant human-source collagen
ZHOU Ai-mei;ZHANG Jing;DENG Ai-peng;GAO Li-hu;ZHONG Zhao-cai;YANG Shu-lin;Biotechnology Institute of Nanjing University of Science and Technology;
..............page:46-52
Evaluation of yeast vitality during the stationary phase of very high gravity ethanol fermentation based on area under the curve of sugar secondary fermentation
WU Wen-qiang;WU Shi-hua;ZHAO Dong-ling;ZHANG Jian;HUANG Cui-ji;School of Biological and Chemical Engineering;Guangxi University of Science and Technology;
..............page:53-57
Screening and identification of a degrading porcine protein strain and study on its fermentation conditions
ZHOU Yi;YANG Ping;XIAO Qian-cheng;Institute for Advanced Study Jiangxi Normal University;School of Life Science Jiangxi Normal University;
..............page:58-63
Study of soy protein isolate composite films
LEI Hui-ning;LIU Rui;WANG Miao-miao;LI Jian;ZHANG Min;School of Food Engineering and Biological Technology;Tianjin University of Science & Technology;
..............page:64-69
The application of antibacterial agent in the cultivation of heterotrophic Chlorella
BI Sheng-lei;ZHANG Cheng-ming;JIN Hong-bo;ZHENG Shiwen;QIAO Jian-yuan;LIU Yue;DU Feng-guang;State Key Laboratory of Motor Vehicle Biofuel Technology;Henan Tianguan Group Co.;Ltd.;Institute of Nuclear and New Energy Technology;Tsinghua University;Beijing Engineering Research Center of Biofuels;
..............page:70-74
Optimization of technological parameters for clarification of raw red raspberry juice and red raspberry beverage processing
LI Meng-meng;LV Chang-xin;FAN Lin-lin;SHI Chao;FENG Xu-qiao;ZHANG Fan;GU Na-ni;College of Chemistry;Chemical Engineering and Food Safety;Bohai University;Academy of Food Science;Bohai University;Food Safety Key Lab of Liaoning Province;Engineering and Technology Research Center of Food Preservation;Processing and Safety Control of Liaoning Province;Baihe Food Limited Company;
..............page:75-81
Development and evaluation of fermented milk added with citrus essential oil
GUO Xiu-lan;TANG Ren-yong;ZHOU Zi-han;WANG Si-yuan;PAN Hong;HUANG Hai-xia;College of Biological Industry;Chengdu University;
..............page:82-85
Effect of curd particle’s pH value on the quality of processed cheese
HUO Jian-xin;WANG Yan;YUAN Hui-yan;WANG Yan;BAI Cai-yan;LI Ming;Jinzhong University;College of Food Engineering & Biotechnology;Tianjin University of Science & Technology;
..............page:86-90
Optimization of parameter of vacuum low-temperature frying of crisp chestnut chips
DING Hao;WEI Liang-dong;WANG Qi;LI Ming-xia;HAN Jian-qun;DONG Ming;Tea and Food Technology Academy;Anhui Agricultural University;Hefei Agricultural products processing research;
..............page:91-95
Effect of the brine injection and edible gums on the quality of marinated beef
JIA Na;LI Bo-wen;KONG Bao-hua;Food Science Research Institute of Bohai University;Food Safety Key Lab of Liaoning Province;College of Food Science;Northeast Agricultural University;Collaborative Innovation Center of Food Safety and Nutrition;
..............page:96-99
Effect of tea powder used in feed additives for hens on egg yock quality
YAN Tian-long;DENG Wei-ze;GU Xia;LIN Jun-fan;HUANG Sheng-bin;LI Ming-yuan;School of Bioengineering;Xihua University;
..............page:100-104
The influence of frozen temperature on the quality changes of squid
LU Yu-xi;LIN Yu-hai;LI Xue-ying;YANG Xian-shi;HUANG Hong-liang;East China Sea Fisheries Research Institute;Chinese Academy of Fishery Sciences;Shanghai Hormel Foods Co.;Ltd.;
..............page:105-111
Effects of tea polyphenols on tilapia fillets during frozen storage
LI Peng-peng;GUAN Zhi-qiang;LI Min;HU Ya-li;ZHANG Ke;WU Yang-yang;College of Food Science and Technology;Guangdong Ocean University;Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety;Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution;
..............page:112-117
Effect of harvest time and postharvest treatment on storage quality of Pleurotus eryngii
QIN Xiao-yi;WANG Jie;LI Dan-qing;LIN Shuo;TIAN Ping-ping;College of Food Science;South China Agricultural University;
..............page:118-123
Analysis on Wulongzhuyao jujube characteristics and the screening for the best strain
GU Xi-rong;CHEN Yong;DENG Xue-mei;LIU Yin-ni;WU Xue-lian;MAO Wen-tao;LUO Ping;LUO Hui;College of Natural Resource and Environment;Southwest University;Chongqing Acadamy of Forestry Science;Wulong Forestry Bureau;
..............page:124-128
Optimization of immune peptides production from goat placenta
ZHOU Jie-jing;HOU Yin-chen;LIU Wang-wang;LI Gui-yi;YANG Gong-ming;College of d Food;South China Agricultural University;
..............page:129-134
Selection of protectants for freezing and freeze-drying of acetic acid bacteria
WANG Na;GUO Shi-lei;ZHANG Yong-xiang;PENG Li-sha;LI Jun;College of Food Science and Technology;Hebei Normal University of Science & Technology;Fruit Processing Engineering Technology Research Center of Hebei Province;
..............page:135-139
Effects of temperature on non-volatile substances in Maillard reaction products from xylose-chicken bone hydrolysate system
ZHENG Xiao-jie;LIN Sheng-li;NIE Xiao-hua;XU Dan;Wenzhou College of Technology and Profession;Ocean College;Zhejiang University of Technology;
..............page:140-143
Effect of different treatments on the contents of glucosinolates and isothiocyanates in broccoli( Brasica olera L)
LI Li-qian;HAN Yong-bing;College of Food Science And Technology;Nanjing Agricultural University;
..............page:144-149
Effect of ethanol treatment on phenolic compounds and antioxidant capacity of blueberry
HUANG Xiao-jie;FENG Xu-qiao;ZHAO Hong-xia;WANG Na;College of Food Science;Shenyang Agricultural University;
..............page:150-155
Optimizing extract conditions of biogenic amine oxidase by PEG /( NH42SO4 aqueous-phase systems
ZHAO Si-yuan;LU Shi-ling;Food College;Shihezi Univesity;
..............page:156-162
Study on antimicrobial activity of blueberry leaf polyphenol against three microorganisms
WANG Ya-li;LI Ying-chang;MA Chun-ying;LI Zuo-wei;QI Feng-yuan;LIU Shan;College of Chemistry;Chemical Engineering and Food Safety;Bohai University;Food Science research Institute of Bohai University;Food Safety Key Lab of Liaoning Province;
..............page:163-167
Analysis of phthalates in beer by GC-MS
LIU Jing-jing;ZHAO Jing;TIAN Ying-ying;CHEN Ming;WANG Rui-qi;School of Biological Engineering;Dalian Polytechnic University;School of Life Science;Dalian Nationalities University;
..............page:168-173
Analysis of volatile aroma components of different peach original brandy products
DONG Xing-quan;ZHANG Jing-ying;JIANG Xing-long;Shandong Academy of Grape;
..............page:174-178
GC-MS analysis of volatiles variation in blueberry wine before and after primary fermentation
CAO Xue-dan;LI Er-hu;FANG Xiu-gui;ZHAO Kai;ZHOU Wei-dong;Zhejiang Citrus Research Institute;Key Laboratory of Environment Correlative Dietology;Ministry of Education;College of Food Science and Technology;Huazhong Agricultural University;Zhejiang Lanmei Agricultural Co.;Ltd.;
..............page:179-184
Quantitative models research of the willet wine compositions based on successive projection algorithm
XIONG Ya-ting;LI Zong-peng;WANG Jian;ZHANG Ying;FENG Si-wen;CHEN Feng;SONG Quan-hou;China Research Institute of Food and Fermentation Industries;Zhangjiagang Brewery;
..............page:185-190
Changes of volatile compounds during curing and drying of air-dried chicken
LI Song-lin;JIANG Chang-xing;NIE Ling-hong;CHEN Xiao-ming;WANG Hui;LIN Jing;Faculty of Life Science and Chemical Engineering;Huaiyin Institute of Technology;Jiangsu Provincial Engineering Laboratory for Biomass Conversion and Process Integration;Huaiyin Institute of Technology;Huaian High-Tech Research Institute of Nanjing University;Huaian Science and Technology Bureau;
..............page:191-198
Determining of cow’s milk content in adulteration of goat milk by non-linear chemical fingerprint analysis
WANG Er-dan;LU Li-li;ZHANG Tai-ming;DONG Wen-bin;LU Hong-mei;LIANG Yi-zeng;XU Tian-shu;ZHANG Juan;CHEN Chun-nan;College of Chemistry and Chemical Engineering;Central South University;College of Life Science and Engineering;Shanxi University of Science and Technology;
..............page:199-203
Comparison of three methods of aluminum determination in jellyfish product
WU Ze-ye;YANG Xian-qing;CEN Jian-wei;WEI Ya;ZHAO Yong-qiang;HUANG Hui;ZHOU Wan-jun;South China Sea Fisheries Research Institute;Chinese Academy of Fishery Sciences;National Research and Development Center for Aquatic Product Processing;Key Laboratory of Aquatic Product Processing;Ministry of Agriculture;College of Food Science & Technology;Shanghai Ocean University;
..............page:204-208
Determination of antimicrobial substances by microbial turbidimetry
WANG Kai-xuan;WEI Lan-lan;HONG Ting;FU Rui-yan;School of Tea and Food Science;Anhui Agricultural University;
..............page:209-214
Evaluation on microporous membrane with different material and aperture through ATP fluorescent rapid detection
HOU Yu-zhu;TIAN Yu;KE Run-hui;YIN Jian-jun;SONG Quan-hou;China National Research Institute of Food and Fermentation Industry;
..............page:215-218
The detection of frozen cherry quality by near infrared diffuse reflection spectrum
LUO Feng;LU Xiao-xiang;ZHANG Peng;CHEN Shao-hui;LI Jiang-kuo;Tianjin Key Laboratory of Food Biotechnology;College of Biotechnology and Food Science;Tianjin University of Commerce;Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products;National Engineering and Technology Research Center for Preservation of Agricultural Products;
..............page:219-224
Optimization of extraction technology of chlorogenic acid and cynaroside from honeysuckle
YANG Bin;LUO Lei;ZHU Wen-xue;KANG Xin-yan;QU Zheng;College of food and biological engineering;Henan University of Science and Technology;
..............page:225-232
The extraction of polysaccharide from pomelo peel and its molecules weight distribution
GUO Wen;TAO Hong;YU Li-mei;ZHAO Rui-feng;FENG Zhi-bin;LIANG Hui;Technology Center;China Tobacco Guangdong Industrial Co;Ltd;College of Light Industry and Food Technology;Zhongkai University of Agriculture and Engineering;
..............page:233-237
Optimization of ultrasonic extraction of antioxidant components from Acanthopanax sessiliflorum fruit
FENG Ying;ZHAO Lin-na;College of Food Science;Shenyang Agricultural University;
..............page:238-242
Principle and application of fluorogenic real-time PCR in food detection
CHENG Hai-xing;GUO Yue-ying;REN Ting;ZHANG Jing;WANG Le;ZHANG Li-xia;JING Ye;College of Food Science Engineering;Inner Mongolia Agricultural University;
..............page:243-247
Research advances on lysozyme and its application in food industry
FAN Lin-lin;LIN Nan;FENG Xu-qiao;WANG Jing-jing;YANG Wen-jing;XU Tai-bai;Food Science Research Institute of Bohai University;Food Safety Key Lab of Liaoning Province;College of Food Science;Shenyang Agricultural University;College of Food Science and Engineering;Liaoning Medical University;
..............page:248-253
Progress of bamboo leaf functional composition and bamboo beverage development
ZHAO Xiu-ling;School of Life and Environment Sciences;Huangshan University;
..............page:254-259
zheng gao jian ze
..............page:260