Modern Food Science & Technology Articles

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1Application of phosphates in stuffed dumpling1-3

2Compatible renovation of brewery waster water treatment system6-8

3The new technology of preservation of farm products whit we t air9-11

4The Chinese Chestnut packaging for retaining freshness12-13

5The production technology of natural clay lily juice14-15

6Cause analysis of brown precipitation and white matter resembling cotton in bottled mineral water16,68

7Study on development of Cogongrass rhizome smoked plum beverage17-18

8Processing of fast frozen lotus root for export19-21,74

9The nutritional and medical functions of Bitter gourd and its processing technology24-25,73

10The production technique of high calcium pigeon bouillon powder26,74

11Study on the separating its effective composition from licorice and antimycotic test29-32

12Study on the technological conditions of extracting pectin from sechiumedule by salting-out33-35,37

13Study on supercritical CO2 extraction of hop concrete36-37

14On the research of nutrient and supmerged fermentation of Hericium erinaceus38-39,41

15Preliminary experiment of dropping hypertension function of dictyophora beverage40-41

16Ion chromatography and its recent application in food analysis42-45

17Variation of free fatty acid in perilla seed oil49-52,60

18The physiological function and development of active component from egg's yolk53-55

19An approach management of equipment under condition of market-orientent economy56-60

20Predictive food microbiology61-63