Modern Food Science & Technology Articles

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1A simple description of brewery energy sources consumption and the work of the energy sources management1-5

2The modernization of technology, equipment and management and the Chinese beers in the new century10-15

3The method of equipment transfomtion of easy - pulled bottle cap16-17,20

4The domestic and foreign development of shandy beer21-22

5Influence on beer stability by polyphenol25-27

6Test and control of harmful microbe in beer producing30-32,54

7Studies on the production of beer vinegar beverage33-35

8Research on the tests of deep fermentative Tremella Wine36-39

9Manufacture of Sargassum fusiforme cake42-43,62

10Research of lettuce natural health drink44-46

11The development of the compound drink mixed with lotus root and water chestnut47-48,52

12Study on artificial crap preparation with cheap aquatic product49-50,77

13Manufacture of the preserved Aloe51-52

14Manufacture of Tofu with Tea53-54

15Manufacture of fried three strips for microwave food55-56

16The changes of the exterior and nutrient components of cabbage storied in freezer57-59

17Study on effect of different temperature and mixed culture with different proportion yoghurt60-62

18The effect of Vitamin on reproduction of L. Delbrueckii and lactic acid production by the strai63-67

19The separation and application of deep fermentation liquid of ganodorman lucidum68-71

20Preparing oral liquid of low molecular weight peptide with hydrolyzate of macerel protein72-73