Modern Food Science & Technology Articles

Articles>Articles Overview

1The Study on Production of Acid Proof Caramel Color Using Sugarcane Molasses1-3

2Study on Improving 5'-GMP Content of Yeast Extract4-6,9

3Study on effect of glucose and xylose usage on thermal reaction chicken flavor7-9

4Extraction of Pigment from Chestnut Shell and Qualitative Analysis of It's Main Chemical Composition10-12

5Study on physicochemical characteristics of anthocyanins from a purple sweet potato13-14,17

6Extracting Polysaccharide from Parthenocissus Tricuspidata Planch and Bacteriostasis Research15-17

7Study on Bacteriostatic Effect of Extracts from Polygonum cuspidate18-20

8The Determine of the Texturized Compound Condition of the Vegetable protein Powder and Silver Carp21-24

9Study on Varieties of Biology Characteristics and Feels of Sour Bean Milk in Shelf Period25-26,20

10Study on Clarification Effect of Potassium Alum in Lingzhi Beverage27-28

11study on the stability of phytoprotein in huzelnut beverage29-31

12Effect of Detention Time on Quality of Hopped Wort in Whirlpooling32-33,24

13Study on optimization formula and infiltration regularity for major auxiliary burden of sugar-vinegar garlic34-36

14Study on Fried Potato Chips's Process37-38,36

15Processing Technique of Nutritional Selenium-enriched Bread39-41

16The Preparation of Two-colored Strawberry and Pineapple Yoghurt42-43,41

17Development of Momordica Charantial Healthy Beer44-45

18Application of HACCP in Product Processing of Cooked Meat46-49

19Study of Chitosan Production Using "One Step Method" Deprotein and Deacetylating50-51,49

20Research and Produce the Orange Vinegar52-54