Modern Food Science & Technology Articles

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1Studies on the Expression of Antihypertensive Peptides in E.coli1-4

2Study on the Assay of Key Enzyme Activity of 1,3-Propanediol Production by Klebsiella Pneumoniae5-9

3Inhibitory Action of Soybean Isoflavone on Tyrosinase Activities10-11

4Decolorization of Pyruvate Fermentation Broth12-14

5Study on the Application of Conjugated Linoleic Acid in Fluid Dairy Products15-17

6Selection of Optimal Medium of Ganoderma lucidum Polysaccharide Produced by the Way of Solid Fermention18-20

7Study on Water-extraction of Flavone from Eclipta Alba.21-23

8The Enzyme Hydrolysis of Dissolubility of the Soy Protein in Acid Condition24-25

9Study on the Technology of Extraction by Using Ca2+ as Sedimentation Agent for Tea-polyphenols26-28

10The Influences of Drying Temperature to Properties Edible Wheat Gluten Films29-31

11The Study on Extraction,Refining and Stability of Purple Sweet Potato Pigment32-34

12Technology Study of Hydrolysis the Protein of Carbon Dioxide Soybean Milk35-37

13The Elementary Study of Antiserum Effect by Injecting Kunming Mouse with Clenbuterol38-40

14Effects of Temperature on Eliminating of Active Oxygen in Ripening and Senescing of Pear Fruit41-44

15Study of Preservative Treatmemt on the Storage of Red Bayberry45-47

16Disconnecting Nitrosodimethylamin Compost by Extract of Ligustrum Lucidum Ait48-49,47

17Study on Stability of the Natural Brassica oleracea L.Pigment50-51

18Study on Stability of Lycopene in blending oil52-53

19Study on Extracting and Stability of Edible Yellow Pigment from Setaria Italica (L.) Beauv54-55,34

20Technology of Extract Oleoresin from Kaempferia galamga with Supercritical Carbon Dioxide56-58