Modern Food Science & Technology Articles

Articles>Articles Overview

1The improvement of function properties of Isolated Soya Protein(ISP) treated by High-Hydrostatic Pressure(HHP)1-4,13

2Research on enzymic hydrolysis conditions of Metapenaeus Affinis' heads by endogenous protease5-7

3Study on knojac coating storing of taro without skin8-9,29

4Comparison of effective ingredients of extract from cinnamomum cassia with different methods10-13

5Study on processing technology of carrot-yoghurt soy milk fermented by lactics from sauerkraut juice14-17

6The study of the storage of castanea henryi18-21,29

7Studied on the contents of polysaccharide in the fermented liquor of black-tea fungus affected by the components of culture medium22-23

8Study on the Technique of the Fuel Ethanol Fermented by Corn Stalk24-25

9The selection of strain of bearing high lactic acid and sugar26-29

10Isolated and purified cultrue of Russula lepida Fr30-31

11Study on β-Glucan Extraction from Barley by Fermentation32-33

12Study on the relationship between the quality of beer and its protein content and distribution34-35

13Separation,character study of lactic acid bacteria from natural fermentation pickles36-37,33

14Study on the Technology of producing black rice quick-eatable Gruel38-40

15Study on the processing technology of chocolate milk beverage41-43

16Optimization of manufacturing Taiwan Style Sacima44-46

17Study on the processing technology of soft canned bolete47-48

18The production of mulberry leaf carbonated beverage49-50

19Effect of CPPU on store and nutrient quality of cabbage mustard51-52

20Study on processing technology of low salt bamboo shoot53,56