Modern Food Science & Technology Articles

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1Rheological Properties of Soybean Glycinin/κ- carrageenan GelBasic Research501-505

2Breeding of a High ethanol-producing Yeast StrainBasic Research506-508

3Study of the Antifatigue Effects of L-Carnitine in MuttunBasic Research509-512

4Identification of high Acidic acid-producing Strain of Acetobactor AC2005Basic Research513-516

5Effects of Colloids on the Stability of Peanut MilkBasic Research517-520

6Purification of Chlorogenic Acid from Lonicera macranthodes Hand-Mazz by NKA-9 ResinBasic Research521-523,531

7Blood Anticoagulation Activity of Polysaccharides from Actinopyga mauritianaBasic Research524-526

8Study on Separation of Monascus Pigments and their Antioxidative PropertiesBasic Research527-531

9Study on Batch Fermentation Kinetics of a Uridine Producing Strain Bacillus subtilis Tc142Basic Research532-534,508

10Study on the Sulfation of Bagasse Cellulose in Ionic Liquid and Antibacterial Activity of Sulfated CelluloseBasic Research535-538

11Comparative Study of the Soy Glycinin Adsorbed at the Air-water and Oil-water InterfacesBasic Research539-543

12Metabolic Pathway of Cytidine Synthesis in Bacillus SubtillisBasic Research544-547

13Color Stability of Fresh Peach Juice Prepared by Heating at High Pressure during StorageBasic Research548-551

14Effect of Culture Medium on L-asparaginase Porduction by E.coliBasic Research552-554

15Effect of Homogenizing Conditions on the Stability of Viable Lactobacillus Drink Containing Two ProteinsTechnology555-557

16Development of Fish Cake CanTechnology558-560,554

17Preparation of Health Vermicelli with Rhizoma DioscoreaeTechnology561-562

18Optimization of Hydrolysis Conditions of β-(1,3)-D-glucan from Beer YeastTechnology563-566

19Study on enzymolysis extraction of long jujube pigment and its stabilityTechnology567-570,566

20Preparation of Theasaponin by SedimentationTechnology571-574