Misapprehension,Status and Countermeasures of Soy Sauce Production in China
YAO Wei;YAO Yun-you;Beijing Yew Chung International School;Shandong Luhua Group Co.;Ltd;

..............page:1-3

jiang su diao wei fu shi pin gao yue
ben kan bian ji bu ;

..............page:3

Functions and Preparation Research of Dietary Fiber
YANG Zhen-dong;Jinling Pharmaceutical Co.;Ltd.;

..............page:4-6+16

Research Development and Application Status of the Extraction Techniques of Plant Essential Oil
LI Shuang;WANG Cheng-zhong;TANG Xiao-xuan;WANG Xiao-hua;School of Food and Bioengineering;Qilu University of Technology;

..............page:7-9

On Optimized Formulation of Wuxi Dumplings Stuffing
XIE Qiang;QIAN Jin-sheng;MIAO Shu-ping;School of Tourism Management;Wuxi Vocational Institute of Commercial Technology;

..............page:10-13

Study on Fermentation Technology of Hami Melon Beer
WU Xiao-ju;Food and Biological Technology Branch;Xinjiang Institute of Light Industry Technology;

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

Study on the Processing Technology of Microwave-assisted Extracting Pectin from Orange Peel
WEI Qiu-hong;ZHANG Dong-jun;JIA Juan;Department of Food Engineering;Luohe Vocational Technology College;

..............page:17-19+30

Study on Extraction Process of Optimization of Extraction Technique of NSP from Purple Sweet Potato
DAI Xiao-mei;Research Center for Food Processing Engineering Technology;Jiangsu Food and Pharmaceutical Science College;

..............page:20-24

Effect of Supplement with Yeast on the Quality of Muzi Soy Sauce in the Process of Fermentation
WANG Ru-liang;Shaoxing Zhiwei Food CO. Ltd.;

..............page:25-26

Influence of Acetylated Starch on the Quality of Quick-frozen Dumplings
MI Jia;LIANG Yan;LI Gui-hua;TAN Cong-ping;CUI Bo;School of Food and Bioengineering;Qilu University of Technology;Shandong Testing Institute of Feed Quality;

..............page:27-30

Production Technology of Blackberries Health Beverage
ZHOU Jia-jia;LU Xin-long;School of Engineering Technology;Jiangsu Institute of Commerce;

..............page:31-32+37

Comparison between the Methods for Constant Measurement and Micro Determination of Amylase Activity
LI Lan;LEI Xiao-dong;Department of Bioengineering;Henan Institute of Science and Technology;

..............page:33-37

The Ways to Improve the Government Regulation of Food Safety
CHEN Shi-xue;Department of Health Management;Hangzhou Normal University;

..............page:38-41

Nvwa,Jiequan and the Origin of Vinegar
ZHANG Zong-zhou;GONG Xiao-fang;ZHAO Jin-ke;College of Life Science and Chemistry;Tianshui Normal University;College of Chemistry and Bioengineering;Lanzhou Jiaotong University;Tianshui Jie Quan Zhuang Food Company Limited;

..............page:42-44