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Modern Food Science and Technology
FQ: 月刊
AD of Publication: 广东省广州市
Lanuage: 中文;
ISSN: 1673-9078
CN: 44-1620/TS
YP: 1985
Url: 华南理工大学
Recommended Journals
Modern Food Science and Technology
2007 -07
Catalog
Using Soybean Hydrolytic Product in Beer Brewing QIAN Fang1,HUANG Li-xin1,YANG Xiao-quan1,LUO Jian-yong2(1.College of Light Indursty and Food Science,South China University of Technology,Guangzhou 510640,China)(2.Guangzhou Shuangqiao Company Ltd.,Guangzhou 510280,China)
Application of factor and correspondence analysis in comparative study on the ventral muscle of Thunnus Albacares for physical and chemical specifications analysis and sensory evaluation LU Hao,BAO Jian-qiang(College of Food Science,Shanghai Fishery University,Shanghai 200090,China)
Nutritional assessment of Hemp (Cannabis sativa L.) Proteins WANG Xian-sheng,YANG Xiao-quan,TANG Chuan-he(Research & Development Centre of Food Protein,College of Food Sciences and Technology,South China University of Technology,Guangzhou,510640,China)
Researched on Conditions of the Enzyme Production by a Lipase-producing Strain ZENG Lu,LIN Qin-lu,WANG Wei(College of Food Science and Technology,Hunan Agriculture University,Changsha 410128,China)
Screening of a Mutant Strain Producing Alpha-transglucosidase CHEN Gui-guang,GUAN Li-zhong,LI Wei,CHEN Shan-ling,LIANG Zhi-qun(College of Life Science and Technology,Guangxi University,Nanning 530004,China)
Screening of Microorganisms Catalyzing the Biosynthesis of Arbutin LIANG Xiao-xia,PANG Zong-wen,LIANG Jing-juan,WANG De-bao,CHEN Si-ming(College of Life Science and Technology,Guangxi University,Nanning 530005,China)
Study on Synthesis and properties of N-succinyl-chitosan TAO Lu-si1,SI Fei-fei2(1.College of Food Technology and Science,South China University of Technology,Guangzhou 510640,China)(2.Shenzhen Electronic Product Quality Testing Center,Shenzhen 518055,China)
Effects of Peroxidase Concentrations on the Quality of Puer Tea LI Zhong-hao LIU Tong-xun(Research Center for Proteins,South China University of Technology,Guangzhou 510640,China)
Study on the Ultrasonic Wave Extraction of Red Pigment from Safflower LIU Hong,QIAN Zong-yao,LI Bing-qi,MAO Yan-sheng,(College of Chemistry and Chemical Engineering,ShiHezi University,ShiHezi XinJiang 832000 China)
Preparation of a new Sausage with Mushroom and Chicken Liver ZHENG Li-na,LONG Fei,YU Kai-yuan(College of Food Science,HLG August First Land Reclamation University,Daqing HeiLongjiang 163319,China)
Study on the Processing Technology of Refrigerant Bitter Gourd Beverage DONG Wen-ming1,DENG Guang2(1.College of Food Science and Technology,Yunnan Agriculture University,Kun Ming 650201,China)(2.LiJiang DeYi Food Stuff Co.Ltd.,LiJiang 674100,China)
Alcoholization of Tobacco Leaf by the Active Fraction of Natural Plant and Biochemical Reagents LIU Tong-xun,LI Ping(College of Light and Food Engineering,South China University of Technology,Guangzhou 510640,China)
Hydrolysis of Egg White Catalyzed by Flavourzyme CHEN Jie,MA Mei-hu(College of Food.Science and Technology,Hunan Agricultural University,ChangSha 410128,China)
Study on Processing of Soybean Yogurt PAN Chao1,LU Yi-bo1,WU Jing2(1.Technical Center of Nanjing Yurun Food Co.Ltd.,Nanjing 210041,China)(2.Technical Institute of Anhui Xuerun Food Co.Ltd.,Dangtu 243100,China)
Study on preventing browning of Fried Chestnuts JIANG yan,ZHAO Li-chao,LUO Ai-min,LIANG Jun-ming(College of Food Science,South China Agricultural University,Guangzhou 510642,China)
Research of Preparation of Peanut–Milk Cheese YANG Bao-jin1,2,FU Li1,WEI Jian-chun1,ZHANG Yi-ming1(1.Zhengzhou College of Animal Husbandry Engineering,Zhengzhou 450011,China)(2.Northwest Agriculture and Forestry University,Yangling 712100,China)
Study on Processing Technology and Formula of Fast-frozen Dumpling YI Cheng1,2,CHENG Sheng-gao1(1.China University of Geosciences,Wuhan 430074,China)(2.Hunan Environment-Biological Polytechnic College,Hengyang 421005,China)
Study on Microencapsulation of Jade Perch Oil by Spray-Drying Technique (Ⅰ) KANG Yin,TAO Ning-ping,WANG Xi-chang(College of Food Science and Technology,Shanghai Fisheries University,Shanghai 200090,China)
Review on Nitrite in Pickles WU Hui,LIU Dong-mei,YU Yi-gang,LI Xiao-feng(College of Light Industry and Food Science,South China University of Technology,Guangzhou 510640,China)
Formation Mechanism and Control Methods of Benzo(a)pyrene in Smoked Food HUANG Jing-fen1,2,LI Lai-hao2,CHEN Sheng-jun2,YANG Xian-qing2(1.College of Food Science and Engineering,Ocean University of China,Qingdao 266003,China)(2.South China Sea Fisheries Reseach Institute,CAFS,Guangzhou 510300,China)
Progress in Biological Research of Phenylanlanine Ammonialyase (E.C.4.3.1.5) MA Jun-yan1,YANG Ru-de1,AO Li-gang2(1.School of Biosicience and Bioengineering,South China University of Technology,Guangzhou 510640,China)(2.Nanchang Changbei International Airport Frontier Inspection Station,Nanchang 330114,China)
Mechanism and Key Technologies of Gamma-aminobutyric Acid Enrichment in Tea Shoots LIAO Ming-xing,ZHU Ding-he(Henry FOK Bio-engneering College,Shaoguan University,Shaoguan 512005,China)
Identification of volatile components in Chinese propolis by solid phase microextraction coupled to gas chromatography- mass spectrometry(SPME-GC/MS) LI Ya-ping1,HE Li-ping1,CHEN Yu-fen1,LU Zhan-lie2,ZHENG Yaol-ong2,PAN Jian-guo2,LIN Li3(1.South China Agricultural University,Guangzhou 510400,China)(2.Guangzhou Company of Baosheng Yuan,Guangzhou 510400,China)(3.College of Chinese Medicine,Guangzhou University of TCM,Guangzhou 510405,China)
Spectrophotometric Determination of Hydroxyproline Content in Fish Skins GUO Heng-bin1,ZENG Qing-zhu2,YAN Lei1,WANG Cui1(1.Department of Food Engineering,Dalian Fisheries University,Dalian 116023,China)(2.Department of Food Engineering,Guangzhou University,Guangzhou 510640,China)
Determination of Copper in Baked Coffee Beans by FAAS FU Shu-lin1,LAN Jie-na2(1.Nanhai Inspection and Test Institute of Quality and Technology,Foshan 528200,China)(2.Chenghai Food Company,Shantou 515000,China)
Determination of Nitrite and Nitrate in Chaozhou Pickles and Sauerkrauts HAO Gui-xia,YANG Xiao-bin(Chemistry Department,Hanshan Teachers' College,Chaozhou 521041,China)
Study on the Amino Acids Analysis Direct System for Determining the Content of Free-Glycin in Dairy Drinks FENG Zhi-qiang1,ZHOU Xing-qi1,ZHUANG Jun-yu2(1.Guangdong Food Quality Supervision and Inspection Station,Guangzhou 510308,China)(2.Guangdong Provincial Public Laboratory of Food Industry,Guangzhou 510308,China)
Determination of 10-Hydroxy-2-Decenoic Acid in Royal Jelly by Reverse High Performance Liquid Chromatography YANG Bin,HAO Li-hua,CHEN Xin-xin(Henan Institute of Product Quality Supervision and Inspection,Zhengzhou 450004,China)
Determination of Adenosine Content in Zymolytic Powder of Aweto by HPLC FAN Zhi-hua1,TANG Wei-hua2,LIN Lin1(1.Department of Food Science,Tianjin Agricultural College,Tianjin 300384,China)(2.Tianjin Modern Vocational Technology College,Tianjin 300222,China)
Application Progress of chitosan in the pharmaceutical carrier DONG Yan,ZHANG Qun-zheng,LI Xiao-ling,GUAN Wei-wei(College of Chemistry and Chemical Engineering,Xi’an Shiyou University,Xi’an 710065,China)
2007 Issues:  [01] [02] [03] [04] [05] [06] [07] [08] [09] [10] [11] [12]
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