Modern Food Science & Technology Articles

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1Immunoprotection Effects of Cartilage Polysaccharide and Inactivated S180 on Tumor-bearing MiceBasie Research1087-1089

2Effect of Elastase on Plasma Lipid and Alcoholic LiverBasie Research1090-1092

3Influence of Anion on the Performance of SPI FilmsBasie Research1093-1095

4Crystallization and Anti-oxidation Activity of Hesperidin-Copper(II)ComplexBasie Research1096-1099

5Separation and Purification of the Yam Bean Polysaccharides and its Antioxidation CharacterBasie Research1100-1103

6Determination of Changes inβ-Glucosidase Activity of Korla Pear under Different Storage ConditionsBasie Research1104-1107

7Optimization of Enzymatic Modification of SteviosidesBasie Research1108-1110,1103

8The Effects of Cu Treatment on the Physiological and Biochemical Characters of Brassica campestris ssp.ChinensisBasie Research1111-1114

9Influencing Factors on the Yield of Baked MeatBasie Research1115-1117

10Extraction and Activity of Antioxidants from Black Bean ResidueBasie Research1118-1120,1107

11Hygroscopisity,Moisture Retention and Antioxidation of Carboxymethy FructooligosaccharidesBasie Research1121-1123,1127

12Study of Stability of Monascus Yellow Pigment and Methods for Enhancing its PhotostabiliyBasie Research1124-1127

13Brewing Techniques of a Sugar Cane-Malt WineTechnology1128-1129

14Preparation of Low Sugar Nutritional Jam using Mulberry Fruit and JujubeTechnology1130-1132

15Ultrasound-assisted Extraction of Total Flavonoids and Triterpenoids from the Leaves of Diospyros kakiTechnology1133-1136

16Microwave-assisted Extraction of β-Carotene from CarrotTechnology1137-1140

17Optimization of Fermentation Culture Medium for Grifola frondosa and Extraction of TrehaloseTechnology1141-1144

18Extraction of Flavon from Different Kinds of Flowers and its Antioxidative ActivityTechnology1145-1147

19Research on the Layer Formula of Wafer BiscuitTechnology1148-1150,1163

20Study on the Real-Time PCR Reagent for Detection of ShigellaTechnology1151-1154