Grain Distribution Technology 2016 Issue 3 The Status and Development Trend of Fortified Foods in China

The Status and Development Trend of Fortified Foods in China
Zhang Dongfeng;,Deng Maocheng;

..............page:1-2

On the Present Situation and Application of Chinese Cooking
Wu Dongzhao;

..............page:3-4

Research Progress on Nutritional Components and Function of Solanummuricatum
Wang Shunxin;,Guo Xiaohui;,Wang Xiaowei;

..............page:5-6

Modern Fermentation Technology Application in Food Development
Teng Hui;,Zeng Xinan;,Cai Jinlin;

..............page:7-10

The Attention of the Food Safety Testing Laboratory Layout Problem Analysis
Liu Aihua;

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

The Advantages and Disadvantages and the Development Direction of Grain Scattered Technology
Yin Yezhang;

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

Research on Food Additives and Food Safety
Chen JinWei;

..............page:17-20

Research on the Security Mechanism of Bean Products Quality and Safety
Tang Qi;

..............page:21-22

Research on Food Safety Supervision Mode
Yan Jin;

..............page:23-24

Present Situation and Countermeasures of Food and Beverage Management Personnel Training
Yan Xuechun;

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

Analysis on the Cognition and Influencing Factors of Farmers' Quality and Safety of Agricultural Products
Anar·hawudan;

..............page:27-28

No Trifle for Safety, Wait and See Rule-by-law
Lu Yi;,Zuo Jiaoli;,Xiao Bing;

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

Social Practice Report on Food Quality in the Food and Beverage Industry
Wu Mengyan;

..............page:31-32

Research on the Failure of Traceability System of Food Safety Information
Yan Jinlan;

..............page:33-34

Cautions for the Food Sampling
Lin Huiqing;

..............page:35-36

Problems in Food Safety Detection System in Our Country and the Countermeasures
Liu Xuemei;

..............page:37-38

Path of Young Teachers to Become a Aseful Person--Take Worship Cooking Master of Arts as an Example
Mao Hengjie;

..............page:39-40

Internet Takeaway Food Safety Regulatory Issues
Zhang Shukai;,Lei Xin;

..............page:41-45

Quality Safety Problems and Countermeasures in the Process of Grain and Oil Processing
Renaguli·Kerimu;

..............page:46-47

Research on the Problem and Countermeasures of Food Inspection in Circulation
Zhang Yang;

..............page:48-49

Comparative Analysis of Food Microbiological Testing Standards at Home and Abroad
Liu Yi;,Wu Pingping;

..............page:50-51

Xinjiang Food Packaging Industry Development Status and Problem Analysis
Zhang Yina;,Wu Jun;

..............page:52-55

The Detection and Control Technology of Aflatoxins in Fermented Condiment
Xu Ying;,Chen Jinti;,Huang Qiuna;

..............page:56-57

Effect of Heavy Metal Elements in Substrates for Needle Mushroom Products Quality and Safety
Chen Lei;,Meng Dong;,Ge Dongmei;,Lin Qian;

..............page:58-59

The Changing Way of Cooking Rice
Tian Sheng;,Cao liwei;,Wu Meng;

..............page:60-61

Research Status of Identification of Vinegar Traceability Methods
Qiu Haopu;,Li Jieli;

..............page:62-64

Development of Ganoderma Lucidum Spore Powder Milk Beverage
Chen Xiuli;,Jia Jianhui;,Liu Yubing;

..............page:65-67

Optimization of Zein Ultrasonic Assisted Extraction
Zou Zhangshun;

..............page:68-71

Research Progress on Detection of Edible Oil Quality
Chen Jinti;,Huang Qiuna;,Xu Ying;

..............page:72-73

Application of High Technology in Food Engineering in Modern Dairy Industry
Zhang Xuguang;

..............page:74-75

Based on the Analysis of Detection Methods of Edible Oil Adulteration
Huang Qiuna;,Xu Ying;,Chen Jinti;

..............page:76-77

Optimization of Fermentation Conditions of Mushroom Water Extract Antioxidant Activity
Chen Zezhen;,Ou Jiaqi;,Huang Jieran;,Xie Qihuan;,Liu Zhiyong;,Liu Xiaojuan;

..............page:78-83

Research Status of Determination Method of Sesame Oil Content in Sesame Blend Oil
Lin Quanxiu;,Wang Yan;

..............page:84-86

The Development of Russian Pine Meal Honey Cookies
Liu Yanxia;,H.H. типсина;

..............page:87-89

Study on the Determination of Amino Acids in Foods by High Performance Liquid Chromatography
Lin Xianhuo;

..............page:90-91

The Classification of Chinese Style Pastry and Production
Yang Chao;

..............page:92-94

Application and Research Progress of Infrared Heating Technology in Food Processing
Han Lei;,Lu Ronghua;

..............page:95-96

Orange Peel Dietary Fiber of French Fries Frying Oil Absorption Rate Control of Edible Film
Li Jiawen;,Cui Hui;,Liu Jianwen;,Zhang Boyu;

..............page:97-98

Application of Near Infrared Spectroscopy in Food Inspection and Quality Control
Ma Yuxuan;

..............page:99-100

Analysis of Microorganisms in Drinking Water
Xu Yan;

..............page:101-102

Application and Practice of Gas Chromatography in the Field of Food Safety Testing
Zhang Lei;,Zhang Zhihua;,She Tiejun;,Wang Jiao;,Fan Wensu;

..............page:103-105

The Determination of Nutrients in Zanba
He Feng;,Wei Zhengxia;

..............page:106-109

Optimization of Pectin Extraction from Peel ofCitrus paradisi Macf
Wu Yanling;,Zhao Lina;

..............page:110-112

On the Types of Nutritional Fortification of Rice
Zuo Jiaoli;,Lu Yi;,Gong Han;,Xiao Bing;

..............page:113-114

Preliminary Comparison of the Measurement Results of the Common Color Instrument
Wang Chenbo;,Qin Lan;,Zhao Lina;

..............page:115-119

guo jia shi pin yao pin jian du guan li zong ju zhao kai 2015 nian du shi pin yao pin an qing lian he fen xi hui

..............page:119-119

Analysis of Critical Control Points in Moderate-high-temperature Wrapped Starter Make Process in the Northern
Tao Yinliang;

..............page:120-122

An Effective Way to Improve the Accuracy of Food Inspection Results
Xi Shaohua;

..............page:123-125

Application of Biotechnology in Food Inspection
Yang Hongfang;

..............page:126-128

xian dai shi pin za zhi she yan zheng sheng ming

..............page:128-128