Modern Food Science & Technology Articles

Articles>Articles Overview

1Study of Cartilage Polysaccharide on Preparation of Tumor Vaccine913-916

2Thermal Diffusion Coefficient and Prandtl Number of Quaternionic Refrigerant Liquids Composed of Ethanol, Propylene Glycol, Salt and Water917-920

3Microbial Growth Kinetics Model of H2S-producing Bacteria and Shelf Life Prediction for Pseudosciaena crocea921-925

4Energy Utilization of Heterotrophic Microbes under Sub-nutrition Conditions926-930

5Retarding Ageing Effect of Toona sinensis Leaf Flavonoids on Caenorhabditis elegans931-933,937

6Factors Affecting the Release of Fluoride from Brick Tea and its Intake934-937

7Adsorption Characteristics of Corn Porous Starch on Tea Polyphenols938-941

8Study on the Antioxidant Activity of the Sesame Oil942-943

9Antioxidant Activity of Water Extract from Different Pu-erh Tea944-947

10Screening of Lactic Acid Bacteria for Hairtail Fermentation948-951

11Preparation of Sesame Oil Microcapsules by Complex Coacervation952-955

12Screening of a Protease-producing Mucor Strain for Soybean Peptides Production with Fermented Soybean Meal956-961

13Reducing the Degree of Browning of Banana Sauce962-964

14Optimization of Liquid Fermentation Medium for the Culture of Candida utilis965-966,971

15Effects of Electrolyte on Stability of Acidified Emulsion Stabilized by Casein967-971

16Effect of L-ascorbyl Palmitate on the Stability of Frying Oil972-974

17Optimization of Cryoprotectants for Lactobacillus rhamnosus TUST006 by Response Surface Methods975-978

18Optimization of Formula of an Instant Black Jelly using Mesona Blumes Gum979-982,974

19Preparation of an Aloe Beverage983-986

20Effects of Processing Conditions on the Quality and Texture of the Vacuum-fried Banana Chips987-990,1008