Modern Food Science & Technology Articles

Articles>Articles Overview

1Studies on Technology of Konjac Glucomannan /Procyanidins Relaxed Slice by Using Machine Force Chemistry Effect1-4

2Study on Synergistic Interaction and Gelation of Konjac Glucomannan and Guaran Gum5-7

3Influences of Formation Conditions to the Properties Edible Wheat Gluten Films8-11

4The Application Study of Cellulase on Extracting Sodium Alginate12-14

5Study on Extraction of Chilli Pigments from Chilli15-17

6Study of Separation and Purification Conditions of Lycopene in Tomato Oleoresin18-21

7Preparation of Starch Sodium Dodecenyl Succinate22-24

8Study on Extraction with Supercritical Carbon Dioxide Of Ginger Oleoresin25-27

9Studies on Sponges Immobilized Culture the Agaricus blazei28-29,21

10Processing Technology of Polypeptide from Degreased Shrimp Power with Protease30-32,4

11Study of Lactobacillus Enriching Selenium33-35,7

12Extracting RNA from Brewer's Yeast by Ammonia Analytical Method36-37

13Study on Anti-oxidation of Green Tea Extracts for Palm Oil38-39

14Study on Screening and Enzyme Producing Conditions of Phytase-Producing Strain40-41,61

15Flavonoids Extracting Study on Different Parts of Patrinia Villosa Juss by Four Methods42-43

16Influences of Chestnut Powder upon Rheology Properties of Bread Dough44-46

17The Effect of Different Grind Degrees on Flavonoids'Extraction from Chrysanthemum47-48

18Control of Enzymatic Browning in Loquat Fruit49-50,55

19The Influence of Ultrasonicowave on Pectin Extracting from Chayote51-52

20Preparation and Physical-Chemical Properties of Alkali-Insoluble Glucan from Abolished Yeast53-55