Modern Food Science & Technology Articles

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1Screening and Identification of the Salt-resistant Lactic Bacterium1-4,14

2Submerged Culture of Lactobacillus sporogenes D-15-7

3Optimization Study of Stimulated Culture of Bifidobacterium Breve8-10

4Influence of the Addition of Casein Hydrolysates on Yoghurt Production11-14

5Studies on the Isolation and Characteristics of the Symbiotic Strains from Tibet "snow lotus"15-19

6The Isolation, Screening and Functional Properties of Bifidobacterium Pullorum20-23

7An in Vitro Study on Adsorption Capacity of Aspergilus niger-fermented and Enzyme-hydrolyzed Wheat Bran for Fat and Cholesterol24-26

8The Study on the Fermentation of Litchi Juice by Bifidobacterium27-30

9The Application of Porous Starch in Bifidobacterium Powder31-33,59

10Consistence Design of Microorganism Culture Medium Based on MATLAB Neural Network Toolbox34-36

11Research and development of Low-fat, Low-calorie and Enrich Iron Health Yoghurt37-39,30

12Physiological Function of Xylo-oligosaccharide and its Application in Yoghurt40-43

13Extraction of Ferulic Acid from Enzymatic Hydrolysate by Using Ion-exchange Adsorption44-47

14Development and Application of Beauty Joy Kang Germ Tea Treasure48-49,59

15Development of Anti-tiredness Functional Drink and the Food Project Outlook for Olympics in Beijing50-51

16Review of health benefits and development of probiotic Clostridium butyricum52-55

17Physiological l Function of Loctobacillus casei Shtrain Shirota and New Trends in Probiotics Research for the 21st Century56-59

18Future Perspectives in the Research and Development of Probiotics and Prebiotics60-64

19Research,Application & Market Prospect of Probiotics in China65-68,64

20Physiological action,Necessary to be Microencapsulate and Manufacture Methods of Probiotics69-72