Modern Food Science & Technology Articles

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1Quantitative Changes of Microorganism in Wheat Flour ProcessingBasic Research861-864,879

2Screening of Bacteria for Fermented Ham Production and its Fermentation PropertiesBasic Research865-869

3Effects of Ca2+ and Polyethylene glycol on the Activity and Thermostability of BromelainBasic Research870-872,951

4Synthesis of O-(hydroxyl isopropyl)chitosan Assisted with Ultrasound IrradiationBasic Research873-875,895

5Physicochemical Properties of Waxy Corn Flour and Glutinous Rice FlourBasic Research876-879

6Separation, Purification and Antioxidation Activity of the Water-Soluble Polysaccharides of Commelina CommelisBasic Research880-882,869

7α-Amylase catalyzed Degradation of Non-crystal Granular Corn StarchTechnology883-887

8Studies on the Extraction Technology of Wheat GluteninTechnology888-890

9Electrophoretic Analysis of the Hydrolysate of Catfish Head and the Flavouring Preparation by Maillard ReactionTechnology891-895

10Processing Technologies of a Stilled Spirit from Fermented Lees of LichiTechnology896-897,955

11Processing Technology of a Compound Milk Beverage with Golden Mushroom and Chinese Red DateTechnology898-900

12Extraction Technology of Total Flavonoids from Tussilago farfaraTechnology901-903,910

13Extraction of Polyphenols from Cashew PearTechnology904-906

14Isolation of Cellulase-Producing Rumen Microbes and Its Fermentation ConditionsTechnology907-910

15Characterization and Extraction of Phospholipids from Yak BrainTechnology911-913,960

16Study on Clarification of Guava Juice with ChitosanTechnology914-916

17Study on the Processing Techniques of an Apple Vinegar DrinkTechnology917-920

18Extraction of L-Arginine from Human HairTechnology921-923,906

19Preliminary Study of Industrial Production of Tea Polyphenols by Metal Ion PrecipitationTechnology924-926

20Research on Preparation of Bean Mash with Chestnut KernelTechnology927-929