Modern Food Science & Technology Articles

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1Effect of Electroporation Conditions on Cell Viability of Haematococcus pluvialis554-557

2Synergistic Antibacterial Action of Chemical Food Preservatives in Combination with Natamycin558-561

3Studies on Liver-specific Gene Vaccine562-565

4Physicochemical Properties of Protein Hydrolyzates Obtained from Peanut566-568

5Study of the Accumulation of Nitrite during the Cabbage Fermentation569-572

6Separation and Purification of Endogenous Enzymes from the Head of Penaeus vannamei573-576,581

7Effect of Treatment of Superheated Steam Cooking combined with Acetic Acid-soaking on the Quality of Dry Tilapia Backbone577-581

8Study on Back Mixing and Depigmentation of Rosa roxburghii Tratt Vinegar582-584

9Preliminary Studies on Postharvest Techniques of Yacon and its Fresh-cut Product585-588,584

10The Improved Clarification of Mixed Juice from Drought Sugarcane by Sulphitation Process with Auxiliary Phosphoric Acid589-593,604

11Preparation of Sulfated Chitosan with Low Molecular Weight594-597,557

12Synthesis of 7-Amino-heptanoic Acid Hydrochloride598-599

13Preparation of a Wine-flavoured Stirred Yoghurt with Fermented Pumpkins-apple Juice600-604

14Preparation of a Low-acid High-quality Kiwifruit Juice Drink605-608

15Optimization of Adhesives Formula of Pumpkin Paper by Response Surface Methodology609-613

16Extraction of Pigment from the Flowers of Pyrostegia ignea Presl and its Stability614-618

17Enzymatic Treatment of Cane Juice by Thermostable a-Amylase619-621,624

18Extraction of Total Saponins in Aralia elata Seem by Herbal Flash Extractor622-624

19Preparation of Golden Dried Apple Slices625-627

20Preparation of a New Mulberry Juice-milk Beverage628-629,655