Modern Food Science & Technology Articles

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1Functional Properties of Red Kidney Bean (Phaseolus vulgaris L.) Protein Isolation. Effect of GlycosylationBasic Research584-587,591

2Study of Functions and Properties of Garlic PolysaccharideBasic Research588-591

3Computational Analysis of Thermostability of CellulaseBasic Research592-595,607

4Acidic Deamidation of Soy Protein and its Effect on Protein SolubilityBasic Research600-603

5Purification of Predominant Microbes from Pu'er Tea and their Effects on the Quality of Pu'er TeaBasic Research604-607

6Isolation and Identification of Yeast from Tibet Snow Lotus and Its Bacteriostatic ActionBasic Research608-609,649

7Improved Design of Airflow Distribution Chamber in Air-impingement oven Based on FluentTechnology612-616

8Optimization of Extraction of Total Flavonoids from Passiflora LeavesTechnology622-624

9Optimization of Liquid Fermentation of Bacillus nattoTechnology625-628

10Preparation of Potato Starch Based Fat MimicsTechnology629-632

11Production of Cecropin via Submerged Fermentation by Transgenic YeastTechnology639-642

12Extraction of Water-soluble Protein from Ganoderma Lucidum Using Response Surface MethologyTechnology661-664,668

13Evaluating the Sensory Quality of Sour Plum Soft Sweets with Fuzzy Comprehensive EvaluationTechnology665-668

14Study of Solid-state Fermentation by Monascus anka for Yellow Pigment ProductionTechnology669-673

15Characteristics and Preventive Measures of Proteus Food PoisoningSpecial topic report690-695

16Establishment of Standard Analytical Method for Determination of Carbohydrate Composition of Starch SugarsSpecial topic report696-698

17Determination of Spinosad High-Performance Liquid ChromatographyDetermination704-706

18Determination of Cyanuric Acid in Eggs by HPLCDetermination711-713