Modern Food Science & Technology Articles

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1Application of new technique and development trend of food industry in new century1-3

2Study on the optimization with stimulated culture of Bifidobacterium infantis4-7

3Biological function of Bifidobacteria8-10

4The physiological functions and manufacture of the resistant starch11-13

5Preparation methods of new types of Tofu14-15,10

6Study on the effect of bromelain16-17

7Application of nature meat extract in quick- freezing food18-19

8Application of hydrolysis natural abalone extract in abalone sauce20-21

9Characteristics and the debittering methods of Bitter Peptides in Protein Hydrolysates22-25

10An observation of screening strains and culturing conditions for SCP Fermentation in the waste water of Brewery26-28

11Avenues of improvement of Sacchaaromyces cerevisiae29-31

12Application of biological contact oxidation process in waste water of brewery32,35

13The preparation, the nature and the application of Sodium-Copper Chlorophyllin33-35

14Functional edible natural pigment with prospects36-38

15The synthetic method and properties of Theanine39-40

16Production of local black melon seeds41-42

17Preparation of UHT chocolate - milk43,45

18Preparation of Fengweizhugangcai 44-45

19The manufacture skill of sofe cake 46,52

20Application of HPCE/HPCE-MS in food analysis47-50