Modern Food Science & Technology Articles

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1Cloning and Structure Analysis of the Full Length cDNA of Lycopene β-Cyclase from Dunaliella salinaBasic Research218-221

2Isolation and Purification of Casein Glyeomacropeptide from Cheese WheyBasic Research222-224,221

3Elimination of Potential Pathogenic Vibrios in Oysters by Bdellovibrio sp.Basic Research225-230

4Preparation of the Water-soluble Heme and its Effect on AnemiaBasic Research231-233,230

5Effects of Temperature and Salinity on Contents of the Precursors of N-nitroso Compounds in Fish SauceBasic Research234-237

6Scavenging Effects of Extracts of Scapharca subcrenata on Oxygen Free RadicalBasic Research238-240,243

7Energy-saving Technique for Drying of Slice MushroomBasic Research241-243

8Storage Characteristics of Low-temperature Cooked Smoked SausageBasic Research244-246

9Stability of the Pigment of Arachis DuranensisBasic Research247-252

10Medium Optimization for Poly-γ-glutamic Acid Production by Bacillus subtilis TKPG011Technology253-255

11Ultrasound-assisted Extraction of Protein from Brewer's Spent GrainTechnology256-259,284

12Disinfection of Floral Herbal Tea Using MicrowaveTechnology260-263,266

13Membrane Separation of Soybean Oligo-peptideTechnology264-266

14Preparation of Enzyme-Modified CheeseTechnology267-271,276

15Spray Drying Process of Acetic Acid BacteriaTechnology272-276

16Extraction and Purification of Onion FlavonoidsTechnology277-280,294

17Preparation of High-purity ZeaxanthinTechnology281-284

18Preparation of a Beverage via Acetic Acid Fermentation of Pineapple PeelTechnology285-287,299

19Optimization of Enzymatic Hydrolysis of Eel HeadTechnology288-290,313

20Preparation of Starch with High Peak Viscosity and Gel StarchTechnology291-294