《Food and Fermentation Industries》-2017-10

Current Pos:Journals>(B) Chemistry/ Metallurgy/ Environment/ Mine Industry>Light Industry, Handicraft Industry>Food and Fermentation Industries

Food and Fermentation Industries

FQ: 月刊

AD of Publication: 北京市

Lanuage: 中文;

ISSN: 0253-990X

CN: 11-1802/TS

YP: 1970

Url: 中国食品发酵工业研究院;全国食品与发酵工业信息中心


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	Food and Fermentation Industries

2017 -10

Catalog

	Construction and properties of Bacillus amyloliquefaciens α-amylase mutant of improved catalytic efficiency		NIU Dan-dan;JIN Xiao;WU Hai-yang;LIU Xiao-guang;LIN Juan;YE Xiu-yun;College of Biological Science and Engineering
	Evaluation of the spoilage potential of specific Bacillus bacteriain vacuum-packed rehydration dougan and characteristic of producing biogenic amines		ZHENG Li-jun;SHEN Guang-hui;ZHANG Zhi-qing;DAI Bo-ren;CHEN An-jun;LI Shan-shan;WU He-jun;LUO Qing-ying;College of Food Science
	Genetic nature of xylose metabolism diversity of different Escherichia coli strains		SUN Jin-feng;TIAN Kang-ming;SHEN Wei;CHEN Xian-zhong;WANG Zheng-xiang;School of Biotechnology
	The application of Weissella strains in fermented food		LI Qiao-yu;FANG Fang;DU Guo-cheng;CHEN Jian;School of Biotechnology
	Research progress of cellobiohydrolases		YUAN Mao-yi;YE Fa-yin;LEI Lin;ZHAO Guo-hua;College of Food Science
	Using HS-SPME-GC-MS to analyze the influence of different commercial Saccharomyces cerevisiae on aroma components in Muscat Hamburg wine		LI Kai;SHANG Jia-yin;HUANG Jian-quan;HUANG Chun-fang;TIAN Shu-fen;Tianjin Facility Agriculture Research Institute;
	Biogenic amines in commercial sauce products in China		ZHU Tian-ao;LIU Chun-feng;WANG Jin-jing;LI Yong-xian;ZHENG Fei-yun;NIU Cheng-tuo;LI Qi;The Key Laboratory of Industrial Biotechnology
	Rapid nondestructive determination of milk power fat content by near-infrared spectroscopy(NIR)		HE Jia-yan;LI Ting;GUO Chang-kai;HU Die;ZOU Ting-ting;WANG Ying;Beijing Key Laboratory of Flavor Chemistry/Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients
	Determination of three synthetic pigments illegally added into sweet potato by HPLC-DAD and HPLC-MS/MS		FU Chun-hua;WU Ze-jun;Lin Fang;LIU Shui-ping;BAO Min;LIU Fang;Zhuzhou Institute for Food and Drug control;
	Thick-mash enzymatic hydrolysis of atmospheric glycerol organosolv pretreated sugarcane bagasse		HONG Jia-peng;YUE Chun;ZHAO Xiao-qin;Marie Rose Mukasekuru;LI-Xiang;SUN Fu-bao;SUN Hai-yan;The Key Laboratory of Industrial Biotechnology
	Effects of mqo overexpression on the synthesis of L-isoleucine and 4-hydroxyisoleucine in recombinant Corynebacterium glutamicum		LU Zheng-ke;SHI Feng;State Key Laboratory of Food Science and Technology
	Research on production of organic acids in soybean meal by fermentation with Lactobacillus plantarum		MAO Yin;ZOU Zong-sheng;DENG Yu;National Engineering Laboratory for Cereal Fermentation Technology
	Comparative study on Eucalyptus leaves lignin degradation by two fungal laccase		LIU Zi-tao;WANG Ji-kun;WANG Li;CAO Yong;GUO Li-qiong;CAO Su-fang;Zhao Li-chao;College of Food Science
	NADH oxidation transfer promotes the growth of Clostridium butyricum		XIA Hui-li;CHEN Si-si;CHEN Xiong;HUANG Ya-nan;XIE Ting;LI Ai-ling;WANG Zhi;Key Laboratory of Engineering
	Screening of high molecular weight xylanase-producing bacteria and optimization of fermentation conditions		WANG Zhong-yue;TENG Chao;TANG Hui-hua;LI Xiu-ting;Beijing Laboratory of Food Quality and Safety;Beijing Engineering and Technology Research Center of Food Additives;
	Screening,identification and characterizations of a thermostable acid lipase strain		ZHANG Yue-yue;WANG Yan;PENG Qing-chun;YANG Xiu-mei;MA Zhen-gang;College of Life Sciences
	Optimization of vacuum drying parameters of Zanthoxylum bungeanum based on the response surface methodology		MENG Guo-dong;PENG Gui-lan;LUO Chuan-wei;LI Bin;YANG Ling;QIU Guang-ying;College of Engineering and Technology
	Comparison of red kojic rice made by five different materials		CHEN Li-jie;Bayingolin Vocational and Technical College;
	Research progress of liquid fermentation of nattokinase		WU Yan;LI Ying-bo;LIANG Xiang-feng;LIU Hui-zhou;XIAO Jian-hui;Institute of Medicinal Biotechnology
	The influences of the environmental factors on the growth and metabolism of geosmin-producing Streptomyces in the liquor-making process		DU Hai;DU Xiao-wei;ZHAO Jing-long;ZHANG Xin;XU Yan;Key Laboratory of Industrial Biotechnology
	Variation of aroma compounds in rice husk during distillation process		ZHENG Jia;ZHAO Dong;PENG Zhi-yun;YANG Kang-zhuo;ZHANG Jian-min;LYU Xue-lan;Technology Research Center of Yibin Wuliangye Co.Ltd.;
	Effects of mixed fermentation by different Hanseniaspora genus yeasts and Saccharomyces cerevisiae on the aroma compounds in Vidal ice wine		SHEN Jing-yun;LIU Pei-tong;DUAN Chang-qing;YAN Guo-liang;Key Laboratory of Viticulture and Enology
	Nutritional characteristics and physicochemical characteristics of different size rabbit bone meal		LI Shao-bo;HE Zhi-fei;DENG Da-chuan;WU Lian-jun;LI Hong-jun;College of Food Science
	The sour quality characteristics and fermentation process optimization of Loquat vinegar		CHANG Rong;YUAN Min;DUAN Zhen-zhen;ZHOU Cai-qiong;Food Science College
	Effects of different frozen-thawed cycles on Kyoho grape juice yield and quality		ZHANG Fang-fang;ZHU Dan-shi;LI Yu-lu;LIU Li-ping;CAO Xue-hui;College of Food Science and Technology
	Effect of microenvironment gas regulation on the quality of sweet persimmon after accurate phase temperature storage		ZHANG Peng;LI Tian-yuan;LI Jiang-kuo;LI Chun-yuan;National Engineering and Technology Research Center for Preservation of Agriculture Products
	Optimization of pulsation vacuum rolling rubbing process of bacon by response surface methodology		ZHANG Dong;LI Hong-jun;GAN Xiao;WANG Xin-yue;HE Zhi-fei;College of Food Science
	Preparationof milk jelly using tamarind compound gums		JIN Ming-liang;QIN Xiao-li;TANG Xiao-yuan;ZHONG Jin-feng;College of Food Science
	Characterization of moisture transfer inrehydration process for dried mushroom(Lentinus edodes) by different drying methods		SHI Fang;XIAO Xing-ning;YANG Ya-xuan;GUO Xiao-hui;WU Su-rui;MING Jian;College of Food Science
	Effects of intermittent microwave combined heat treatment on fresh-keeping of marinated pork		TANG Bin;LI Da-hu;SHE Wan-wan;ZHANG Min;College of Food Science
	Effect of arecoline content in the areca catechu during blanching and drying process		LI Bian-sheng;GU Wei-liang;RUAN Zheng;College of Food Sciences and Engineering
	Effect of smoking materials on the volatile odor compounds of smoked skipjack tuna		ZHOU Xu-xia;QI Ya-nan;LYU Fei;PENG Ling-ling;GU Sai-qi;DING Yu-ting;Zhejiang University of Technology;
	Optimization of purification process for ursolic acid from Amygdalus communis L. peel by response surface methodology		ZHANG Jun;LI Jin;LYU Hai-ying;MA Xue;Xinjiang Key Laboratory of Special Species Conservation and Regulatory Biology
	Effect of micronized tartary buckwheat flour on its dough properties		ZHANG Ling;ZHAO Guo-hua;GAO Fei-hu;ZENG Zhi-hong;ZHANG Xue-mei;LI Xue;YU Hui;College of Food Science
	The process optimization of Shaanxi traditional stretchy noodle		MIAO Yong-fang;HU Xin-zhong;LIU Liu;LI Xiao-ping;College of Food Engineering and Nutritional Science
	Optimization of low degree polymerized inulin bread quality by response surface methodology		ZHAO Tian-tian;CAO Qi;ZHAO Dan;MA Xiao-han;DENG Jing;TIAN Jun-qing;LIU Xiong;College of Food Science
	Effect of quinoa flour on the quality and texture of wheat dough and bread		ZHANG Yuan-yuan;WEN Bai-e;LU Yu;FU Yuan;ZHANG Mei-li;College of Food Science and Engineering
	Quantitative test of tetrahydro-iso-α-acid resistance of beer spoilage bacteria using hoptetrahydro-iso-α-acid-gradient medium		ZHENG Fei-yun;NIU Cheng-tuo;ZHU Lin-jiang;ZHANG Yi-qiu;LI Yong-xian;LIU Chun-feng;WANG Jin-jingg;LI Qi;The Key Laboratory of Industrial Biotechnology
	High-throughput microbial rRNA amplicon sequencing in the study of processing and storage of aquatic food products		WANG Wei;LENG Kai-liang;LIU Jun-zhong;HAO Jian-hua;SUN Mi;Key Laboratory of Development of Polar Fisheries
	Application of ohmic heating technology in food processing		SHAN Chang-song;LI Fa-de;WANG Shao-gang;ZHAO Zi-tong;CHEN Chao-ke;WU Peng;College of Food Science and Engineering
	Development and prospects of current hypoglycemic health foods functional components and their formula		JIA Fu-huai;XU Lu-yun;WANG Cai-xia;YUAN Yuan;XIONG Fei-fei;LEI Lei;Ningbo Yu Fang Tang Biological Science and Technology Co.
	Application and mechanisms of proteins and polypeptides as cryoprotectants in aquatic products		LIU Jian-hua;SU Qi;LUO Ya-hong;LIU Shu-lai;DING Yu-ting;Ocean College
	Analysis of sodium 4-chlorophenxyacetate on bean sprouts quality and safety evaluation		LI Chang-feng;WANG Sha-sha;CHUI Xiao-li;TAN Yue;DING Yong-bo;KAN Jian-quan;College of Food Science Southwest University;Key Laboratory of Products Processing and Storage of Chongqing;Department of Agriculture Storage Fresh-Keeping Quality and Safety Risk Assessment Laboratory;

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