shi chang xin xi

..............page:60,8,25,28,49,52,54,61

Preparation of Porous Starch as the Carrier for Releasing Slowly
xiao yan-ji luo zhi-gang ke ze-kai college of light industry and food science; south china university of technology(guangzhou 510640)

..............page:9-10

Progress in Research on Antioxidant Peptides from Plant
zhou xiao-li~1 li hong-min~(1; 2)

..............page:11-13

Study on the Preparing Chitosan by Fermentation
wang chuan-fen yao lan jiang wen-qiang li jing-long food and bioengineering college; shandong institute of light industry(jinan 250100)

..............page:14-16

Study on Extraction of Flavone from Buckwheat by Enzyme Method
sun yan-hua miao jing tianjin medical university(tianjin 300070)

..............page:16-18

Study on the Nanocapsulation of Meat Flavor in Chitosan
xiao zuo-bing~1 ye lin~(1; 2) zhang su-ning~1 department of biology and food engineering; shanghai institute of technology(shanghai 200233) college of food science; shanghai fisheries university(shanghai 200090)

..............page:26-28

Application of the Modified Starches in Food Industry
bai su-yi wu su-fen zhang xang-xang wang wen-xang wang shu-lin wang li-qiao north china pharmaceutical kangxin co.; ltd(shijiazhuang 050015)

..............page:21-23

Study on Properties of Aspic Powder
wan jian-zhen shanghai jian-ying food science and technique research institue(shanghai 200070)

..............page:29-30

Study of Lycopene Oleoresin Preparation and Its Microencapsulation Process
wang shi-kuan guo chun-xiao

..............page:5-8

Extraction of Soluble Dietary Fiber from Wheat Bran and Its Antioxidating Activity to Oils
li xin-ming le guo-wei shi yong-hui school of food science; south yangtze university(wuxi 214036)

..............page:3-5

Study on the Function Properties of Soy Protein-k-carrageenan Conjugate
xu wei chen yu-ming shanghai h&k flavors & fragrances co; ltd.(shanghai 201821) yang xiao-quan qi jun-ru food protein engineering research center; south china university of technology(guangzhou 510640)

..............page:23-25

Study on Technology of Extracting Pectin from Cactus
zhao hua chen xiao-yuan tianjin scientific & technical university(tianjin 300222)

..............page:31-33

The Recipe and Processing Technique of Puffed Compound Potato Stripe
liu shu-xing chen jin-wei tian san-de college of life science and engineering; shanxi science technique university(xianyang 712081)

..............page:50-52

Study on Exploitation of Orange-juice Yogurt
chen hua-xu yang su-jiao li ai-qun yang xiu-jian shen yue-rong department of biology; zhanjiang normal college(zhanjiang 524048)

..............page:47-49

Application of Different Antiseptic in the Egg Moon Cake
chen min jiang yu-jian gu zhen-yu zhou zhe-yong long liu-lin zhejiang gongshang university(hangzhou 310035) zhang li zhejiang sheng xiao chemicals company ltd.(quzhou 324000)

..............page:44-46

Extraction of Salidroside in Rhodiola sachalinensis with Grain Alcohol at Room-temperature
wang hua-tian gong gang-ming department of biology and food engineering; shanghai institute of technology(shanghai 200235)

..............page:34-35

Studies on Degradation of Chitosan and it's Anticeptic Effect in Acidish Drink
feng xiao-qiang su zhong-xin chemistry and chemical engineering college; lanzhou university(lanzhou 730000) yang sheng zhao hai-hong lei xin-you wang tin-pu college of biology and chemistry; tianshui normal university(tianshui 741001)

..............page:36-38

The Application of Lysozyme from Hen Egg White
zhao long-fei xu ya-jun biology department of shangqiu normal college(shangqiu 476000)

..............page:19-20

Research on 14°Bx Aroma Black Rice Beer
zhang hua-jiang chi yu-jie college of food science; northeast agricultural university(harbin 150030)

..............page:41-43

Determination of Arsenic in Chocolate by Graphite Furnace Atomic Absorption Spectromentry
xie hong-ying jiangxi police school(nanchang 330000) zhu shan-zhen xu zhi-qiang liu yi huabao food flavour & fragrance(shanghai)ltd.co.; (shanghai 201821)

..............page:53-54

Experience Formulation of Enthalpy and Apparent Specific Heat of Foods
guan zhi-qiang jiang xiao-qiang college of engineer of guangdong ocean university(zhanjiang 524025)

..............page:55-58

Processing Technology of Rich Zinc-Ganoderma Lucidum & Loquat Nutritional Ice-Cream
yang hui-qin zhang hong-bing biology science and engineering academy of hebei economy and trade university(shijiazhuang 050061)

..............page:58-60

The Studying on Synthetic Conditions of CCM
liu hong-ling zhao xiang-ying liu jian-jun college of food science and engineering shandong agricultural university(271018) shandong food and fermentation industry research and design institute(250013)

..............page:39-41