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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
2016 Issue 1
The recombinant expression of D-lactic dehydrogenase mutant D-LDHY52L in E. coli and its application in D-phenyllactic acid synthesis research
JIANG Zhuo-yue;JI Wei;QIAN Bei-bei;ZHU Yi-bo;QI Bin;School of Biology and Basic Medical Sciences;Soochow University;Research Center of Fermentation Engineering;Key Laboratory of Food and Biotechnology;Changshu Institute of Technology;
..............page:1-6
Fermentative succinic acid production from waste fermentation broth of dextran
ZHA Xin-hua;ZHENG Pu;CHEN Peng-cheng;WEI Zhe;The Key Laboratory of Industrial Biotechnology;Ministry of Education;School of Biotechnology;Jiangnan University;Shandong Jinyang Pharmaceutical Company Limited;
..............page:7-12
Effect of strengthen fermentation on the microbial diversity and the physicochemical properties of minced chilli( Capsicum annum)
LIANG Ru;HUANG Jun;ZHANG Li-qiang;CUI Rui-ying;WU chong-de;LIAO Chang-ming;LI Hong;ZHOU Rong-qing;College of light industry;Textile &Food Engineering;Sichuan University;Chengdu Xin-Hong Wang Food Co. Ltd.;National Research Center of solid-state Brewing;National Engineering Laboratory for Clean Technology of Leather Production;
..............page:13-20
Effects of cultivation conditions on the yields of acetoin and TTMP
MENG Wu;WANG Rui-ming;XIAO Dong-guang;Key Laboratory of Industrial Fermentation Microbiology;Ministry of Education;Tianjin University of Science and Technology;TEDA;Key Laboratory of Shandong Microbial Engineering;Qilu University of Technology;
..............page:21-25
Effect of N-terminal disulfide bridge and aromatic residues on the thermal stability of xylanase Xyn ZF-2
LI Tong-biao;ZHOU Chen-yan;ZHU Xin-shu;WANG Yan;School of Life Science and Technology;Xinxiang Medical University;
..............page:26-30
Diversity of endophytic bacterial communities in seeds of super hybrid rice( Oryza sativa L. )
LIU Yang;ZHAO Ran;LI Ni;CAO Yan-hua;ZHANG Chao;BAI Fei-rong;ZHANG Xin;YUAN Long-ping;WANG Wei-ping;CHENG Chi;China Center of Industrial Culture Collection;China National Research Institute of Food and Fermentation Industries;National Key Laboratory of Hybrid Rice;Southern Regional Collaborative Innovation Center for Grain and Oil Crops in China;
..............page:31-36
High production of nattokinase by Bacillus licheniformis gene engineering strain in bioreactor: fermentation process optimization and pilot-plant test
ZHU Ya-jiao;SONG Jia-bin;CHEN Yang-yang;SUN Bing-gang;CHEN Jing-bang;WEI Xue-tuan;State Key Laboratory of Agricultural Microbiology;Huazhong Agricultural University;College of Food Science and Technology;Huazhong Agricultural University;
..............page:37-41
Physiological response to acetic acid stress of the Acetobacter pasteuranus HN 1.01 during liquid-preservation
MA Xin-feng;CHEN Yi-lun;ZHOU Bo;LI Chao-nan;WU Hui;HUANG Ying-qian;ZHANG Yu-huan;GUO Sha-sha;College of Food Science and Engineering;Shandong Agricultural University;College of Life Sciences;Shandong Agricultural University;
..............page:42-47
Research on color change rules and color features of purple sweet potato wine during fermentation
LI Tian;WANG Yue;AN Jia-yan;School of Biological Engineering;Dalian Polytechnic University;
..............page:48-52
Isolation and identification of spoilage bacteria of fresh-cut lettuce at different temperatures
XU Xiao-xia;CHEN An-jun;SANG Wei-na;DENG Wen-jin;ZHAO Jiang-xin;LI Jia-xin;LIU Xing-yan;College of Food Science;Sichuan Agricultural University;
..............page:53-58
Use of cryopreserved cultures for microbiological assay of soluble-vitamins in food
LI Quan-xia;CUI Ya-juan;CHEN Zhao-tian;ZHANG Ji-mi;XU Jia-jia;LIU Yu-feng;Analysis Laboratory of Beijing Nutrition Resources Institute;College of Agriculture and Biotechnology of China Agriculture University;
..............page:59-63
Research on screening and breeding of Monascus on the production of extracellular polysaccharides by UV-ARTP composite mutagenesis
JIANG Wen;ZHANG Qing-qing;TANG Wen-jing;CHENG Ya-yun;Biochemical Engineering College;Anhui Polytechnic University;
..............page:64-69
Study on isolation and biological characteristics of biogenic amine-forming bacteria during the pickled processing of Japanese Sea Bass
QIAN Qian-qian;WU Yan-yan;WEI Ya;LIU Wan-ling;QI Bo;RONG Hui;South China Sea Fisheries Research Institute;Chinese Academy of Fishery Sciences;Key Lab of Aquatic Product Processing;Ministry of Agriculture;Shanghai Ocean University;
..............page:70-75
Study on the new technology for brewing of Yam wine
LU Hai-bo;ZHAO Hua;TIAN Liang;PANG Shu-yang;ZHAO Li-ting;Key Lab of Industrial Microbiology;College of Biotechnology;Tianjin University of Science and Technology;
..............page:76-80
Study on fermentation technology and quality evaluation of buckwheat-enriched fresh cheese
XUE Xiu-heng;CAO Yu-lin;YANG Xiao-fei;WU Lin-hao;HU Qi-lin;WANG Pan;ZHENG Yue;Engineering Laboratory of Agricultural Products Processing of Anhui;School of Tea and Food Science & Technology;Anhui Agriculture University;Anhui Zhongqing Inspection and Testing Co.;Ltd;School of Animal Science and Technology;Anhui Agriculture University;
..............page:81-86
Influence of papain on the properties of Mozzarella cheese during its ripening
XU Hui-yan;Department of Life Sciences and technology;Shaanxi Xueqian Normal University;
..............page:87-91
Analysis of free radical-scavenging and reducing ability of melanoidins and its fractions
WANG Zhong-he;WANG Jun;HU Hui-juan;School of Life Science and Food Technology;Hanshan Normal University;
..............page:92-96
The refinement of safflower seeds protein hydrolysates
ZHAO Li;WANG Jia;LI Jun;ZHU Dan-shi;WANG Sheng-nan;WANG Bo;HE Yutang;MA Tao;LIU He;School of Food Science and Technology;Bohai University;Food Safety Key Lab of Liaoning Province;National & Local Joint Engineering Research Center of Storage;Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products;
..............page:97-101
The impact of the nonthermal and thermal sterilization on the quality of apple juices
HU Qin-jiabao;LIU Xuan;BI Jin-feng;WU Xin-ye;WEI Bao-dong;GAO Kun;WANG Xue-yuan;College of Food Science;Shenyang Agricultural University;Institute of Agro-products Processing Science and Technology;Chinese Academy of Agricultural Sciences;Key Laboratory of Agro-Products Processing;Ministry of Agriculture;
..............page:102-107
Separation and purification of juglone from walnut green husk by macroporous resin
MA Le;ZHANG You-lin;HAN Jun-qi;ZHOU Xing-yu;XIA Sha-sha;College of Food Engineering and Nutritional Science Shanxi Normal University;
..............page:108-113
Optimization of the processing conditions of the selenium-enriched bean sprouts with box-behnken design
WANG Hong;WEN Dong-ling;MA Sheng-jian;Life Science and Technology School;Lingnan Normal University;
..............page:114-118
Characteristics of microwave drying of grass carp fillets
QI Li-na;PENG Rong-yan;CHENG Yu-dong;JIN Yin-zhe;College of Food Science and Technology;Shanghai Ocean University;
..............page:119-123
Optimization of pulsed light enhancing sterilization of bacteria on fresh-cut lettuce by response surface methodology
ZHANG Bai-qing;ZHAO Yue;College of Food Science;Shenyang Agricultural University;
..............page:124-127
Evaluation of main cultivars and planting areas on the effect of processing characteristics of late-maturing blueberry in Guizhou province
XIE Guo-fang;TAN Yan;WANG Rui;WANG Yan;ZHOU Xiao-li;MA Li-zhi;Food and Pharmaceutical Engineering Institute;Guiyang University;Guizhou Engineering Research Center for Fruit Processing;
..............page:128-133
The comparison of nutrients,chemical composition and antioxidant activity of polysaccharides from six Hericium erinaceus specimens
HE Jin-zhe;XU Yao-yang;SUN Pei-long;Department of Food Science and Technology;Ocean College;Zhejiang University of Technology;
..............page:134-140
The effects of different processing methods on the total phenolics content( TPC),flavonoids,and antioxidant activities of tartary buckwheat
SUN Dan;HUANG Shi-qi;CAI Sheng-bao;Yunnan Institute of Food Safety;Kunming University of Science and Technology;
..............page:141-147
Study on olfactory thresholds for several flavor components in ice wine
TANG Ke;MA Yue;XU Yan;LI Ji-ming;Key Laboratory of Industrial Biotechnology;Ministry of Education;State Key Laboratory of Food Science & Technology;Centre for Brewing Science and Enzyme Biotechnology;School of Biotechnology Jiangnan University;Center of Science and Technology;ChangYu Group Company Ltd.;
..............page:148-151
Research on the determination of mineral oil saturated hydrocarbons( MOSH) in bread by SPE-GC-FID
AN Hong-mei;KE Run-hui;LIU Xiu;TIAN Fei-fei;WANG Li-juan;HUANG Xin-Wang;YIN Jian-jun;China national research institute offood&fermentation industry;Shimadzu Co.Ltd;
..............page:152-156
The compositional profile and sensory analysis of cherry wines fermented by different Saccharomyces cerevisiae strains
LIU Wen-li;SUN Shu-yang;GONG Han-sheng;CHE Chang-yuan;JIN Cheng-wu;College of Food Engineering;Ludong University;
..............page:157-161+166
Analysis and evaluation on nutrient and active components of 19 kinds of olive leaves
HU Qing-ping;WEI Jian-teng;HE Hai-rong;YE Chao-jun;DUAN Cun-juan;LIU Ye-wei;Nutrition and Food Hygiene;School of Public Health;Lanzhou University;Key Laboratory of Chemistry of Northwestern Plant Resources;Lanzhou Institute of Chemical Physics;Chinese Academy of Sciences;Gansu Longnan Garden Biotechnology Company Limited;
..............page:162-166
Study on the volatile flavor compounds of Nemipterus virgatus inoculated with complex lactic acid bacteria
YOU Gang;NIU Gai-gai;Guangxi Key Laboratory of Beibu Gulf Marine Biodiversity Conservation;Guangxi Calleges and universities Key Laboratory of Exploitation and Protection of Beibu Gulf Marine Biological Resources;Qinzhou University;
..............page:167-173
Simultaneous determination of nine nucleosides contents using high performance liquid chromatography in Fritillaria taipaiensis P. Y. Li and Fritillaria unibracteata Hsiao et K. C. Hsia
YOU Jing;ZHANG De-quan;PAN Xing-jiao;ZHANG Hua;ZHOU Nong;YU Jiao-jiao;WANG Ya-zheng;College of Life Science and Engineering;Chongqing Three Gorges University;College of Pharmacy and Chemistry;Dali University;
..............page:174-179
Determination and analysis of nutrient ingredients of black hulless barley
LIANG Han-qiao;LI Jin-xia;CHEN Jian-guo;XIN Yuan-en;PU Cuo-gelai;CHENG Chi;China National Research Institute of Food and Fermentation Industries;China Center of Industrial Culture Collection;Yushu Science and Technology Bureau;Yushu Nangqianxian People’s Government;
..............page:180-182+188
Determination of 9 illegal pigments in food by LC-MS / MS method
GAO Ying;GAO Jie;ZHANG Xun;DONG Qun;SUN Yan;FU Yao;ZHAO Yun-hui;XING Yan-yan;College of Chemistry and Environmental Engineering Changchun University of Science and Technology;Jilin Entry-Exist Inspection and Quarantine Burean;
..............page:183-188
HS-SPME/GC-MS analysis of the aromatic components of papaya juice before and after the heat treatment
KONG Xiang-qi;SHI Rui-cheng;ZHANG Yan-jun;TAN Le-he;GAO Xiang;College of Food Science and Technology;Hainan University;Spice and Beverage Research Institute;CATAS;
..............page:189-194
Determination of total acid content in apple cider vinegar by near infrared spectroscopy combined with genetic algorithm
LI Zi-wen;XIONG Ya-ting;ZHANG hai-hong;LI Zong-peng;WANG Jian;FENG Si-wen;XIONG Xian-ping;YIN Jian-jun;College of Agriculture;Ningxia University;China National Research Institute of Food & Fermentation Industries;Tian Di No. 1 Beverage Co. Ltd.;College of Light Industry and Food;South China University of Technology;
..............page:195-199
Effect of different pre-treatment methods on detection results of organophosphate and carbamate pesticide residues in vegetables by plant esterase inhibition method
JIANG Lu;YE Lin;YANG Xue;LI Shan-shan;SHENG Guang-hui;ZHANG Zhi-qing;College of Food Science;Sichuan Agricultural University;
..............page:200-204
Analysis of quality characteristic of market marinated eggs
TAN Li;LI Bian-sheng;RUAN Zheng;GUO Wei-bo;LIN Guang-ming;YANG Huan-bin;College of Light Industry and Food Sciences;South China University of Technology;Guangdong Wu Qiong Food Company Limited;
..............page:205-211
Potential of image analysis for determining banana maturity stage by Android mobile phone
LIU Yang-tai;DONG Qing-li;QIN Zhi-xuan;LIU Yang;FAN Xin-yi;HU Meng-han;LIU Bao-lin;School of Medical Instrument and Food Engineering;University of Shanghai for Science and Technology;
..............page:212-218
Changes in volatiles of Paralichthys olivaceus muscle during chilled storage
XU Yong-xia;ZHANG Chao-min;ZHAO Jia-mei;YI Shu-min;ZHU Wen-hui;LI Jian-rong;LI Yu-jin;College of Food Science and Technology;Bohai University;Food Safety Key Lab of Liaoning Province;National & Local Joint Engineering Research Center of Storage;Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products;Taixiang Group;Shandong Institute of Marine Food Nutrition;
..............page:219-224
Influence of different preservations on antioxidation in ‘Red Sun’kiwifruit
HE Jing-liu;DUAN Yu;DU Xiao-qin;LIU Ji;LI Yu;LI Jie;ZHANG Qing;LI Su-qing;DONG Yun;QIN Wen;College of Food Science;Sichuan Agricultural University;Yaan Polytechnic College;Agriculture Products Research Institute;Chengdu Academy of Agriculture and Forestry Sciences;
..............page:225-231
Study on the efficency of typical imidaxolium-based ionic liquid to extract water quality histamine
SONG Zhi-jun;CAI Mei-qiang;School of Food Science and Biotechnology;Zhejiang Gongshang University;School of Environmental Science and Engineering;Zhejiang Gongshang University;
..............page:232-237
Optimization of extraction process for glycosaminoglycans from Pinctada martensii by response surface methodology
ZHOU Xiao-shuang;WANG Jin-xu;YANG Xian-qing;LIN Wan-ling;WEI Ya;South China Sea Fisheries Research Institute;Chinese Academy of Fishery Sciences;Key Laboratory of Aquatic Product Processing;Ministry of Agriculture;National R&D Center for Aquatic Product Processing;College of Food Science and Technology;Shanghai Ocean University;
..............page:238-243
Advances on gene knockout technology of lactic acid bacteria
DU Sheng-yang;WANG Bin-bin;FENG Jia;HOU Bin-xiao;QIAO Jian-jun;Department of Pharmaceutical Engineering;School of Chemical Engineering and Technology;Key Laboratory of Systems Bioengineering;Ministry of Education;Tianjin University;
..............page:244-251
Research status and developing trend of the instant noodle
WANG Li;CAO Xin-lei;QIAN Hai-feng;ZHANG Hui;QI Xi-guang;School of Food Science and Technology;Jiangnan University;
..............page:252-259
A review of applications of amino acids in honey
SUN Zheng;CHENG Ni;CAO Wei;Institute of Analytical Science;Northwest University;Research Centre of Bee Product/Department of Food Science and Engineering;College of Chemical Engineering;Northwest University;
..............page:260-263
The research advance of exopolysaccharides from lactic acid bacteria and its application in food industry
YANG Jing-peng;WANG Jing;ZHANG Xiao-hui;FAN Ming-tao;DING Huan;WEI Xin-yuan;College of Food Science and Engineering;Northwest A&F University;
..............page:264-272
Research progress on microbial ferment food
LIU Jia-you;WANG Zhen-bin;School of ood and iological ngineering;Jiangsu University;
..............page:273-276
Application of plant fermentation extract as functional sports drink
YAN Xiao-qing;CUI Hong-yan;CHEN Hong-yun;LUO Qian;LI Xiao-qing;YANG Li-li;LIANG Yan;Shenzhen Institutes of Advanced Technology;Chinese Academy of Sciences;Digestive Department of the Shenzhen Hospital of Peking University;
..............page:277-280