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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 -08
Catalog
Study on the Genetic Variation of Polygonum multiflorum Thunb species by sequences analysis of chloroplast matK gene YAN Ping1,2, JIAO Xu-Wen1, PANG Qi-Hua3, SHEN Yan-Jing1, ZHAO Shu-Jin2 (1. School of Bioscience and Bioengineering, South China University of Technology, Guangzhou 510641, China) (2.Guangzhou Liuhuaqiao Hospital, Guangzhou 510010,China)(3.College of life science of South China Normal University, Guangzhou 510631, China)
Bioactive Peptides from Marine Sponge LAI Yi-dong1, PENG Xi-chun2 (1.Dongguan Institute of Metrology and Quality Supervision Testing, Dongguan 523120, China) (2.Department of Food Science and Technology, Jinan University, Guangzhou 510632, China)
Study on the Synthesis of 2,2-Bibenzyl-4,6-Biphenyl-1,3,5-Trithiane and its Odou FENG Fu, HU Wei-bing, LIU Hong-xia, YU Ai-nong, HU Ying, HUANG Ting-lun, LIU Sheng-mao (School of Chemistry and Environmental Engineering, Hubei Institute for Nationalities, Enshi 445000, China)
Optimization of Production Conditions of Monaclin K by Solid Fermentation with Monascus DONG Wen-bin1, TAO Lu1, ZHANG Jian-hua1, ZHENG Dan1, RONG Xiao-eng2, WU Xu1 (1..Shanxi University of Science and Technology, Xi’an 710021, China) (2.The Xianyang product quality supervises examination center, Xianyang 712000, China)
Theoretical and Practical Teaching Method of the Course of Fermention Equipment HUANG Ru-qiang, YOU Rong, LI Niang-hui (College of Life Sciences, South China Normal University, Guangzhou 510631, China)
Effect of Selenoarginine on the Growth and Selenium Content Of Yeast LIU An-jun, WANG Yan, ZHANG Guo-rong, CHEN Yan-yan (College of Food Engineering & Biotechnology, Tianjin University of Science & Technology, Tianjin 300457, China)
Separation and Screening of Yeasts for the Manufacture of Rice Wine LIU Lei, WU Hui, LIU Dong-mei, YU Yi-gang, LI Xiao-feng (College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640,China)
Studies on Adhesive and Rheology Properties of Succinylated Defatted Soya Meal ZHANG Jun-tao1, LI Li2, YANG Xiao-quan2 (1.Foshan Haitian food & flavouring Co. Ltd., Foshan 528000, China) (2.The Engineering Center of Food Protein, South China University of Technology, Guangzhou 510640, China,)
Effects of Ultrasonic Treatment on the Enzymatic Properties of Lipase MA Ge-li1, DONG Wen-hui2, ZHANG Yong1, ZHU Lin1 (1.College of Food and Biology Engineering, Zhengzhou Univ. of Light Ind., Zhengzhou450002,China)(2.College of Material and Chemical Engineering, Zhengzhou Institute of Light Industry,450002,China)
Screening of Lycopene-produced Strains from the Photo Synthetic Bacteria JIANG Da-wei (Department of Food Science, Jilin Agriculture Science and Technology, Jilin 132101, China)
Study on the Highest Resistant Temperature of Lactobacillus in Pickle HU Jun1, HE Jin-feng2, PU Biao1 (1.College of Information and Engineering, Sichuan Agricultural University, Ya,an 625014,China)(2.The Quartermaster Research Institute of the General Logistics Department of CPLA, Beijing 100010, China)
Effects of Hyroxypropyl and Crosslinking Modification on the Viscous Stability of Potato Starch HUANG Qiang, LUO Fa-xing, ZHANG Jia-cheng (College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China)
Effect of Baked Soy Powder on the Quality of bakery products HE Yu-zhen1,LAI Fu-rao2, WU Hui2 (1.Guangdong Trade Vocational School, Guangzhou 510507, China)(2. College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China)
Research on Properties and Physiological Functions of Oat β-glucan YANG Wei-dong, WU Hui, LAI Fu-rao, LU Ling, WANG Bei-bei, LIU Zhi-xiong (College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640 China)
Improvement of The Quality of Toffee by Utilizing the Micro Capsule Technology WANG Bo (Chaozhou Institute of Product Quality Supervision & Inspection, Chaozhou 521011,China)
Effects of the Processing Parameters on the Quality of the Preserved Duck Eggs produced with Soakage Method WEI Jianchun, YANG Bao-jin, ZHANG Yi-ming (Zhengzhou College of Animal Husbandry Engineering, Zhengzhou 450011,China)
Study on the Improvement of Stability of Buffalo Milk XIE bing-qiang1, LI Qing-hua2, ZHOU Xue-song2, ZHANG Duo-min2 (1. Guangxi Royal Dairy Co. Ltd., Nanning 530007, China)(2.Guangzhou Kowloon Dairy Co. Ltd., Guangzhou 510600, China)(3.Guangzhou Honsea Industry Co. Ltd., Guangzhou 510535, China)
Selection of Equipments for Raw MaterialHandling and Mashing Process in Modern Brewery QIAN Lie-sheng, PAN Jian-zhong (Guangdong Design Institute of Light Textile Industry & Architecture,Guangzhou 510080, China)
Study on the Processing Technology of a Healthy Beverage Made from Sozamnmuiiatnm DONG Wen-ming, LI Qi , FAN Ai-ping (College of Food Science and Technology,Yunnan Agricultural University, Kunming 650201,China).
Study on Physicochemical Characterization and Application of Red Pigment from Prunus salicina ZHAN Jia-hong, LAN Zhong-hui (Department of Biology, Hanshan Normal College, Chaozhou 521041, China)
Evaluation of the Qualities of Some Foods in Circulation YU Yi-gang 1, WU hui1, WEN Jian-chang2, LIU Dong-mei1, LI Xiao-feng1 (1.College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China) (2.Dongguan entry-exit inspection and quarantine bureau of the PRC, Donggnuan 523072, China)
Situation of safety standard system of rice noodles in China Fang Xing1, Liang Lan-lan2, Zheng Ruan3 (1.Guangzhou Panyu Quality Technology Supervision & Testing Institute, Guangzhou 511400, China) (2.Guangdong Institute of Cereal Science, Guangzhou 510310, China) (3.College of Light Industry and Food Science, South China University of Technology, 510640, China)
Discussion of the Security of Genetically Modified Foods GUO Hua1,2, GUO Si-Yuan1 (1.College of Light Industry & Food Science, South China University of Technology, Guangzhou 510640, China) (2.Masson Group Co. Ltd., Guangzhou 510075)
Chiral Separation and Determination of L-and D-lactic Acid in Pickles by High-performance Liquid Chromatoraphy LIU Dong-mei1, WU Hui1, YU Yi-gang1, LI Xiao-feng1, GUO Wen-jie2, ZENG Wei-jie2 (1.College of Light Industry and Food Science, South China University of Technology, Guangzhou 510640, China) (2.Guangzhou FLM Scientific Instrument Co., Ltd, Guangzhou 510620, China)
Determination of Bromomethane Residues in Food by Headspace Gas Chromatography WU Yu-luan1, DU Zhi-feng1, GUO Xin-dong1, HUANG Jin-feng1, LUO Hai-ying1, XIAN Yan-ping 1, WANG Yong-hua2* (1.National Centre for Quality Supervision and Testing of Processed Food (Guangzhou), Guangzhou Product Quality Supervision and Testing Institute, Guangzhou 510110, China)(2.College of Light Industry and Food Sciences, South China University of Technolgy, Guangzhou 510640, China)
Studies on the Measurement of the Enzymatic Activity of Phospholipase A LI Mai1, YANG Ji-Guo2, YANG Bo2 (1.Guangdong Vocation&Technical College of Chemical Engineering Pharmaceutics, Guangzhou 510520,China) (2.School of Biosicence and Bioengineering, South China University of Technology, Guangzhou 510640, China)
Study on the Revision of National Standardfor Chi-flavour Chinese Spirits FENG Zhi-qiang1, GUO Xin-guang2 (1.Guangdong Provincial Public Laboratory of Food Industry, Guangdong Food Quality Supervision and Inspection Station, Guangzhou 510308, China)(2.China National Research Institute of Food and Fermentation Industries, Beijing 100027, China)
Research Progress of Plant Protein Films AO Li-gang1, WU Lei-yan2,3, LAI Fu-rao2 (1.Nanchang Changbei International Airport Frontier Inspection Station, Nanchang 330114, China)(2.College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640,China)(3.College of Food Science and Engineering, JiangXi Agriculture University, Nanchang 330045, China)
Research on the application of Antioxidant in the Shark Meat XIE Rong-hui (Wenzhou Cereal & oil Science Research Institute, Wenzhou 325014, China)
Extraction of Essential Oil from Alpinia Oxyphylla Miq by Steam Distillation xtraction and Supercritical Fluid CO_2 Extraction ZHANG Wen-huan, CHEN Jian, HUANG Hui-hua (College of light industry and food sciences, South China University of Technology, Guangzhou 510640, China)
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