Modern Food Science & Technology Articles

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1Primary Study on Growth and Acid Production of Propionibacterium1-3

2Study of Extracting Carotenoids by Oil from the Natural Red Yolk of Duck Eggs4-5

3Studies on the Properties and Immobilization of Laccase6-8

4Investigation on Isolation and Purifying of Gardenia Yellow Pigment with HPD100 Absorption Resin9-11

5Study on Optimum Basis Culture Medium of Lactobacillus Acidophilus12-13,3

6Applications of Tofu Suanjiang Microbe Producing High-yield Protein in the Treatment of Wastewater14-16,8

7Coupling Technology of Lactic Fermentation and Extractive17-19

8Studies on the New Method Purification of the Active Matter from Soybean Germ20-23

9Extraction Conditions Study of Tea Polysaccharides in Xinyang MaoJian24-26

10Study of Enzymatic Hydrolysis of Protein and Taste Analysis of Trash fish27-29

11Separation and Purification as well as Compositions of Polysaccharides in Bargia Fusco-pururea30-32

12The Physiological and Biochemical Properties of TP19 Yeast33-34,23

13Extracting Tea Polyphenols of Kuding Tea's Ultra-fine Powder by Alcohol35-36,29

14The Primary Study in Factor Effection the Coloring of White Granulated Sugar37-39

15Study on the Preservation Technology of the Taishi Surimi40-42

16Studies on the Production of Xylanase for Submerged Culture by Aspergillus Clavatus GM-6943-45

17The Study on the Solid and Liquid Technology of the Soy46-47

18The Extraction Technology of Pumpkin Polysaccharide48-50

19Study of Abstraction and Anti-microbial Activities of Lotus Leaf's Alkaloid51-52,39

20The Extracting Study of Total Flavonoids from the Sweet-scented Osmanthus by Alcohol53-54