Modern Food Science & Technology Articles

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1Screening of the Yeast fermenting xylose to ethanol1-4

2The extraction and separation of Monascus pigment5-6,17

3Study on the physicochemical properties of the Pomegranate pigment7-8

4Studies on scavenging effects to hydroxyl radicals of several extracts from fruits and vegetables9-10,19

5Study on the content of Calcium ion in bone soup which is influenced by Vinegar11-12

6The factors of limited current density of electrodialysis13-14

7The exploitation and development of ZiYa tea's beverage15-17

8Develop of sour ewe's milk18-19

9Development of the fresh disinfects of fresh bean-milk20-21

10Development of the pure-fresh beer of wheat22-24

11The study on the technology of producing Lotus tea25-27

12Study of Carrot Comfits28-29

13Process technology of low alcoholic plum wine30-30,40

14The manufacture of Soybean Ginseng tin31-31,45

15Gas chromatographic determination of flavor substance in beer32-33,45

16The accuracy discussion of determination of DE value in QB1216-9134-35,56

17Analysis of chemical constituents of essential oil from cortex moutan by GC-MSChen36-37

18Determination of Copper、Manganese、Calcium and Magnesium content of Chaenomeles Sinensis by flame atomic absorption spectrometry38-40

19FAAS Determination of Calcium Magnesium Copper and Iron in the milk powder41-42

20Application of mid-infrared spectroscopy in detecting food adulteration43-45