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Modern Food Science & Technology

EI

ISTIC

PKU

ISSN：1673-9078

CN：44-1620/TS

Frequency：Monthly

Website：none

Email：xdspkj@126.com

Postcode：510640

Articles9793

Citations118234

Funded6963

Impact Factor：1.69

Articles

2006 No.02

Total 95 articles

The Effects of Different Processing Methods on the Texture of Microbial Transglutaminase TofuWang Jun-li, Tang Chuan-he, Zhou Zhi-hong, Yang Xiao-quan

1-3,8

The Preparatory Study on High Cell Density Culture of Lactobacillus delbeueckii subsp.bulgaricus S-1Jin Zhi-qiang, Hao-Lin, Li Ping-lan, Liu Zi-yu

4-8

The Effect of Different Low-valued Fish Hydrolysates on Sauce Flavor Synthesis by Maillard ReactionCui Chun, Zhao Mou-ming, Liu Shan, Zeng Xiao-fang

9-12

Study on Improving Flavor of Lactobacillus acidophilus Fermented MilkZheng Jian-qiang, Si Jun-ling

13-15,19

Separation and Purification of Proanthocyandins from Hawthorn Fruit by Macroreticular ResinZhang Ze-sheng, Zhao Chun-yan, Cao Li-xin, Zhou Hong-mei

16-19

Study on Cellulase Properties of Thermophilic Actinomycete GPL1Pang Zong-wen, Dong Zhi-gang, Liang Jing-juan, Chen Si-ming, Wei Ping, Huang Ri-bo

20-23

Screening and Qualification of the Fermented Sausage StrainWang Ling-jian, Li Kai-xiong

24-27

Extraction of β-1,3-glucan from Beer Yeast by Autolysis-Enzyme-Alkali MethodTang Zhi-yu, Wang Huai, Xiong Shan-bai

28-30

Stimulating the Secretion of EPS of Spirulina by Electromagnetic FieldZheng Bi-sheng, Guo Si-yuan, Cheng Wei-rong

31-33,36

Effects of Different KCr(SO4)2 Concentration on the Formation of Organic Chromium and on Malt QualityQian Jing-ya, Yang Zhen-quan, Fang Wei-ming

34-36