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CHINA GENERAL CHAMBER COMMERCE
BEIJING CAPITAL AGRIBUSINESS & FOODS GROUP
BEIJING ACADEMY OF FOOD SCIENCES
CHNFOOD
FOOD SCIENCE AND HUMAN WELLNESS
MEAT RESEARCH
JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY
JOURNAL OF FUTURE FOODS
Food Science of Animal Products
CHINA BREWING
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Volumn Content
FOOD SCIENCE 2015 Vol.36
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Heat-Induced Dissociation of Actomyosin in Duck Breast Muscle
DENG Shaoying1,2, WANG Daoying2, ZHANG Muhan2, BIAN Huan2, WU Haihong2, ZHU Yongzhi2, GENG Zhiming2, LIU Fang2, XU Weimin2,*
FOOD SCIENCE DOI: 10.7506/spkx1002-6630-201501001
Accepted: 16 January 2015
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LF-NMR Relaxation Characteristics and Fatty Acid Composition of Lard Adulterated with Used Lard
ZHAO Tingting, WANG Xin*, LIU Baolin, LU Haiyan
FOOD SCIENCE DOI: 10.7506/spkx1002-6630-201501002
Accepted: 16 January 2015
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in vitro and in vivo Antioxidant Activities of Polyphenols Extracted from Hops (Humulus lupulus L.)
LU Xin, YANG Xiaolan*
FOOD SCIENCE DOI: 10.7506/spkx1002-6630-201501003
Accepted: 16 January 2015
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Mechanisms of Chlorophyll Breakdown in the Drying of Green Prickleyashes (Zanthoxylum schinifolium Zucc.) with Damaged Oil Vacuoles
KAN Jianquan1,2, CHEN Kewei1, ZHANG Fusheng1,2, ZHENG Jiong1,2
FOOD SCIENCE DOI: 10.7506/spkx1002-6630-201501004
Accepted: 16 January 2015
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Combined Influence of Citric Acid, Monosaccharide and Potassium Ion on Properties of Soybean Pectin Gel
LIU Junshan, LI Qinghua, ZHU Danshi, WANG Bo, HE Yutang, MA Tao, LIU He*
FOOD SCIENCE DOI: 10.7506/spkx1002-6630-201501005
Accepted: 16 January 2015
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Mass Transfer Dynamics during Wet-Curing of Pork
GUO Liyuan1, LIU Dengyong2, XU Xinglian1, ZHOU Guanghong1,*
FOOD SCIENCE DOI: 10.7506/spkx1002-6630-201501006
Accepted: 16 January 2015
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Changes in Protein and Amino Acids in Polished Rice with Intact Germ during Germination
LI Xianghong, LIU Yongle*, YU Jian, WANG Faxiang, WANG Jianhui, WANG Mansheng
FOOD SCIENCE DOI: 10.7506/spkx1002-6630-201501007
Accepted: 16 January 2015
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Suitability Evaluation of Flat Peach Cultivars for Fresh Juice Processing
JIAO Yi, LIU Xuan, BI Jinfeng*, WU Xinye, ZHOU Mo, ZENG Mucheng
FOOD SCIENCE DOI: 10.7506/spkx1002-6630-201501008
Accepted: 16 January 2015
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Differences in Free Amino Acids and Color in Raw Pu-erh Tea Samples of Different Origins
LIU Xingyong1, SHI Jiang2, SHAO Jinliang1, LIN Tao1, CHEN Xinglian1, WANG Luxiang1,*, LI Qiwan1, LIU Hongcheng1
FOOD SCIENCE DOI: 10.7506/spkx1002-6630-201501009
Accepted: 16 January 2015
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Effect of Palatase on Lipid Hydrolysis, Lipid Oxidation and Sensory Attributes of Chinese Sausage
FENG Li, DENG Shaolin, HUANG Ming*, XU Xinglian, ZHOU Guanghong
FOOD SCIENCE DOI: 10.7506/spkx1002-6630-201501010
Accepted: 16 January 2015
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Comparison of Composition Characteristics of Proteins in Lotus Seed with Its Peel Waste
WANG Faxiang, HE Wei, LI Wei, YU Jian, LI Xianghong, WANG Jianhui, LIU Yongle*
FOOD SCIENCE DOI: 10.7506/spkx1002-6630-201501011
Accepted: 16 January 2015
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Effect of High Hydrostatic Pressure on Microorganisms and Quality of Fresh Liquid Eggs
BAI Jie1, TAO Guoqin1, PENG Yijiao1, LI Yumei1, LIU Lisha1, Lü Xiaolian2, TIAN Xu1, GUO Hong1,*
FOOD SCIENCE DOI: 10.7506/spkx1002-6630-201501012
Accepted: 16 January 2015
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Construction of Comprehensive Quality Evaluation and Grading System for Fresh Fuji Apple in Luochuan, Shaanxi
MA Yujuan, ZHAO Jianjun, DENG Hong, MENG Yonghong*, GUO Yurong
FOOD SCIENCE DOI: 10.7506/spkx1002-6630-201501013
Accepted: 16 January 2015
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Change of Meat Quality during the Growth of Ira Rabbits
XIA Qiyu1, HE Zhifei1,2, LI Hongjun1,2,*, DENG Zeli1, HONG Jinyan1, CHEN Kang1
FOOD SCIENCE DOI: 10.7506/spkx1002-6630-201501014
Accepted: 16 January 2015
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Correlation between Total Phenolic Content and Antioxidant Activity in Apple Seeds from Seven Cultivars
XU Ying1,2, FAN Mingtao1,*, RAN Junjian3, CHENG Zhenggen1, QI Yiman1
FOOD SCIENCE DOI: 10.7506/spkx1002-6630-201501015
Accepted: 16 January 2015
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Effects of Drying Methods on Polyphenol Contents and Antioxidant Activities of Chicory Root
SHANG Hongmei1, GUO Wei2, PAN Dan1, YANG Zhongfu1, MA Peidong1, WU Chengyang1, WANG Xuezhao1
FOOD SCIENCE DOI: 10.7506/spkx1002-6630-201501016
Accepted: 16 January 2015
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Effects of Hypoxia and Cold Stress on γ-Aminobutyric Acid Accumulation in Germinating Maize
YIN Yongqi1,2, WU Jinxian1, LIU Chunquan3, LI Dajing3, YANG Runqiang1, GU Zhenxin1,*
FOOD SCIENCE DOI: 10.7506/spkx1002-6630-201501017
Accepted: 16 January 2015
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Photostability of Water-Soluble and Alcohol-Soluble Monascus Pigments
ZHANG Qingqing, ZHANG Di, TANG Wenjing, YANG Chao
FOOD SCIENCE DOI: 10.7506/spkx1002-6630-201501018
Accepted: 16 January 2015
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Effect of High Pressure Brining on Microstructure of Chicken Breast
LENG Xuejiao1,2, DENG Shaolin2, ZHANG Lin2, HUANG Ming2,*, ZHOU Guanghong2
FOOD SCIENCE DOI: 10.7506/spkx1002-6630-201501019
Accepted: 16 January 2015
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Mechanism of Adsorption of Tannic Acid by Gelatin and Its Application to Astringency Removal of Blueberry Juice
HE Zhongqiu, CHENG Zhiqiang, KANG Lijuan*, YANG Guixia, XU Xiaojuan
FOOD SCIENCE DOI: 10.7506/spkx1002-6630-201501020
Accepted: 16 January 2015
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Isolation, Purification and Monosaccharide Analysis of Polysaccharide from Sipunculus nudus
DONG Lanfang, ZHANG Qin*, XU Mingzhu
FOOD SCIENCE DOI: 10.7506/spkx1002-6630-201501021
Accepted: 16 January 2015
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Solubility and Metastable Zone of Aspartame in Ethanol-Aqueous Mixture
QI Huichen, LENG Yixin*
FOOD SCIENCE DOI: 10.7506/spkx1002-6630-201501022
Accepted: 16 January 2015
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Screening of Psychrophilic Strain NX-1, a Pullulanase-Producing Bacterium and Optimization of Culture Conditions for Pullulanase Production
KANG Huaibin1, XIAO Tiantian1, LI Jingjing1, YANG Qiao2, YANG Huatian1, YOU Xiaoyan1,*
FOOD SCIENCE DOI: 10.7506/spkx1002-6630-201501023
Accepted: 16 January 2015
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Morphological Change of Lactococcus lactis subsp. lactis under Cadmium Stress
LIAN Yuanyuan1, WANG Ying2, LI Chen1, GU Xinxi1, SHENG Yao2, HUANG Kunlun2,*, TIAN Hongtao1,*
FOOD SCIENCE DOI: 10.7506/spkx1002-6630-201501024
Accepted: 16 January 2015
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Concentration of Docosahexaenoic Acid in Aurantiochytrium sp. Oil by Burkholderia Lipase
LAN Jun1,2, SONG Xiaojin1, TAN Yanzhen1, XU Jianchun3, CUI Qiu1,4, FENG Yingang1,*
FOOD SCIENCE DOI: 10.7506/spkx1002-6630-201501025
Accepted: 16 January 2015
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Cloning and Expression of Manganese Superoxide Dismutase Gene by Food-Grade Vector in Lactococcus lactis
MA Hongdan1, ZHANG Liyuan1, ZHAO Handan1, XU Dandan1, QU Jing2, GUAN Shuyan1,*, WANG Piwu2,*
FOOD SCIENCE DOI: 10.7506/spkx1002-6630-201501026
Accepted: 16 January 2015
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Isolation, Purification and Partial Characterization of Catalase from Soybean (Glycine max)
FANG Ling, SUN Caiyun, TANG Yunming*
FOOD SCIENCE DOI: 10.7506/spkx1002-6630-201501027
Accepted: 16 January 2015
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Coexpression and Application of Thermostable Xylanase and Glucuronidase
SHEN Yihong1, XUE Yemin1,*, HOU Jingjing1, XU Jiaxing2, LI Xiangqian3
FOOD SCIENCE DOI: 10.7506/spkx1002-6630-201501028
Accepted: 16 January 2015
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Optimization of Preparation Conditions for Fermented Yogurt with Antioxidant Activity
WANG Jingya1, PENG Xinyan1,*, JIANG Yujun2, MENG Jiong2, YU Haiyang3
FOOD SCIENCE DOI: 10.7506/spkx1002-6630-201501029
Accepted: 16 January 2015
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Optimization of Conversion Conditions for Biosynthesizing γ-Aminobutyric Acid by Recombinant Glutamate Decarboxylase from Escherichia coli
CHEN Lin, ZHANG Chong, Lü Fengxia, BIE Xiaomei, ZHAO Haizhen, LU Zhaoxin*
FOOD SCIENCE DOI: 10.7506/spkx1002-6630-201501030
Accepted: 16 January 2015
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Growth, Muscle Quality and Gene Expression of Lipoprotein Lipase and Fatty Acid Synthase of Schizothorax prenanti Tchang
XIA Xiaojie, WU Yinglong*, FENG Jiao, ZENG Liping, ZHOU Cheng
FOOD SCIENCE DOI: 10.7506/spkx1002-6630-201501031
Accepted: 16 January 2015
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Proteomics and Immunological Analysis of Arginine Kinase, an Important Shrimp Allergen from Litopenaeus vannamei
SUN Yifan, HUANG Jianfang, XIANG Junjian*, WANG Caixia, CHEN Chengfeng
FOOD SCIENCE DOI: 10.7506/spkx1002-6630-201501032
Accepted: 16 January 2015
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Inhibitory Effect of Nisin on Microorganisms Isolated and Identified from Spoiled Vinegar
LI Weili1,2, ZHAO Chao1,2, CHE Jiantu1,2, LI Dongle1,2, YI Wuhua2, ZHAO Lijuan2
FOOD SCIENCE DOI: 10.7506/spkx1002-6630-201501033
Accepted: 16 January 2015
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Breeding of High-Yield β-1,3-1,4-Glucanase-Producing Strain by Mutagenesis, and Cloning and Expression of β-1,3-1,4-Glucanase Gene
CHEN Ji, GAO Peng, LU Zhaoxin, Lü Fengxia, ZHANG Chong, ZHAO Haizhen, BIE Xiaomei*
FOOD SCIENCE DOI: 10.7506/spkx1002-6630-201501034
Accepted: 16 January 2015
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Lactate Metabolic Flux Analysis and Metabolic Control Analysis: Quantitative Evaluation Method of Functional Foods
LI Yang, WANG Xingya, WANG Xixi, PANG Guangchang*
FOOD SCIENCE DOI: 10.7506/spkx1002-6630-201501035
Accepted: 16 January 2015
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Anti-alcoholism Effects of Corn Protein Hydrolysate
MA Yanqiu1,2, ZHENG Xiqun1,2,*, LIU Xiaolan1,2, SUN Qi1
FOOD SCIENCE DOI: 10.7506/spkx1002-6630-201501036
Accepted: 16 January 2015
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Effect of Cyanidin-3-O-β-Glucoside on the Proliferation and Differentiation of Human Megakaryocytic Cell Line Dami
REN Jing1,2, DENG Xiujuan1,2, WANG Yanyan1,2, ZHANG Like1,2, YA Fuli1,2, LU Minqi1, ZHANG Qing3, YANG Yan1,2,*
FOOD SCIENCE DOI: 10.7506/spkx1002-6630-201501037
Accepted: 16 January 2015
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Effect of Inulin on Insulin Resistance Prevention in Trans Fatty Acids-Fed Mice
LI Xiaoyue1, ZHANG Jingjing1, ZHANG Hongjian1, ZHOU Cong1, XIAO Anhong1,2,*
FOOD SCIENCE DOI: 10.7506/spkx1002-6630-201501038
Accepted: 16 January 2015
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Preventive Effect of Jujube Polysaccharide on Chronic Fatigue Syndrome in Rats
SHAO Changzhuan, TANG Gang
FOOD SCIENCE DOI: 10.7506/spkx1002-6630-201501039
Accepted: 16 January 2015
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Antioxidant Properties of Flavonoids Extracted from Leaves of Phragmites communis Trin. in vivo and in vitro
YU Xiaohong, ZHU Xuemei*, LI Fengwei, XUE Feng, PENG Yingyun
FOOD SCIENCE DOI: 10.7506/spkx1002-6630-201501040
Accepted: 16 January 2015
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