Modern Food Science & Technology Articles

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1Studies on Micro-granular Amylodextrins as Fat Replacers1-3

2Antioxidative effect of water-soluble sulfer-antioxidants4-5

3Improvement of extracting technology of baicalin6-8

4Studies on bamboo leaf flavone by macroporous resin9-11

5Determination of vitamin A fortified edible oils12-13，8

6The manufacture of American ginseng royal jelly soft-capsule14-14，17

7Synthesis of Ethyl Hexanoate by Immobilized Lipase15-17

8The Manufacture of Egg Oil Flavor Being Resistant to High Temperature18-19

9The biology function of the spices and essential oils20-22,29

10The synthesis and Antibacterial function of GML23-25

11Study on Antimicrobial Action of the Extraction Mixture from Garlic, Ginger and Tangerine Peel26-29

12Biography Detecting The Bacteriosyatic Effects of Compounds of Tea Polyphenols After Thin-Layer Chromatography30-31,34

13Tea-polyphenols and its Application Study32-34

14The manufacture of a function beverage containing the Perilla leaf and Merical stone35-36

15Primary Research In The Coloring And Massing of White Sugar Crystals During storage38-40

16The Recent Advances in the Manufaction of Inulooligosaccharide41-43

17The application of High Fructose Corn Syrup in food industry44-45

18The recent Situation and developing Tendency of Sweetners in China and Abroad46-47

19The optimum technological conditions for preparation of carboxymethylchitosa48-49,51

20The specific condition for CMC to protect milk-protein50-51