Food and Machinery 2005 Issue 4 China beverage industry in 2004

China beverage industry in 2004
Tang Tianshu

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

On the develapment of Chinese refrigerated Food industry
Meng Su-he

..............page:4-6

Effect of pre-incubation on yoghourt freeze-dried starter
ZHAO Jian-xin;CHEN Wei;TIAN Feng-wei;PAN Qiao;ZHANG Hao

..............page:7-9,21

Preparation of high activity α-tocopherol
HU Chuan-rong;ZHAO Xin;ZHANG Qi-yong

..............page:10-14,18

Enriching polyunsaturated fatty acids in seal oils with urea complexation
GU Xiao-hong;SUN Su-ling;TANG Jian;WANG Lin-xiang

..............page:15-18

Effect of succinic anhydride and acetic anhydride on the hydration properties of soybean protein isolate
YAO Yu-jing;YANG Xiao-quan;TANG Chuan-he;ZHANG Xin-hui

..............page:19-21

Change of the nutrition content in snake meat after being partially hydrolyzed by enzyme
LIU Rui-xing;WU Su-xi;DONG Jun-ying;LIU Jing

..............page:22-23,85

Effects of chelating agent on oxidation of L-ascorbic acid
DING Wen-ping;WANG Yue-hui

..............page:24-26

Effect of refined conjac meal on bread quality and its anti-obesity efficiency
LIU Guo-qin;LU Qi-yu;LI Lin;LU Deng-jun;XIE Wei

..............page:27-29

Processing technique investig alion of lycopene extraction by supercritical CO2
WANG Xian-qing;WANG Dan;CUI Hui-zhe

..............page:30-31,34

Investigation of the drying properties of cantaloupe flake
LI Yuan-zhi;CAI Ying-he;BAO Jin-yong;ZHU Xin-gui;CHEN Ren-ren;LIN Jie;GONG Li

..............page:32-34

The application of the dynamic theory to the mango coating-preservation
CAO Qing-ming;ZHOU Wen-hua

..............page:35-37,49

Study on automatic intelligent wheat dampener
LI Lan-cun

..............page:38-40

Process modeling and optimizing for the drying deer lees in the cyclone dryer based-on ANN and GA
FENG Dian-yi;ZHOU Bo;CHANG Yong

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

Study of GC-MS method in testing benz[a]pyrene in food
WANG Li-qing;LI Jun

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

Application of ICP-AES in food analysis
ZHANG Ning;YANG Ai-hua

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

Several questions and countermeasures on the food safety standard of China
LI Zheng-ming

..............page:50,54

Study on the technology of a new healthy chocolate sugar
LIU Jing-bo;LIN Song-yi

..............page:51-54

Nutrifion and healthcare function of field-snail-meat as well as its procossing technique
ZHANG Kong-hai;WU Bin;WANG Xin

..............page:55-56

Industrialized processing technique and equipment of concentrated apricot pulp
YAN Wei-jiang

..............page:57-58

Drying processing technology of jerusalem artichoke and equipment selection
CHEN Xiao-hu;LI Cheng-bin

..............page:59-60

Kiwi seed oil's nutritional ingredient and its health care function
LI Jia-xing;MA Mei-hu;ZHANG Yong-kang;CHEN Shuang-ping

..............page:61-65

The research progress on preservation of fresh-cut fruits
NAN Hai-juan;GAO Yuan-jun

..............page:66-68

Pyruvate and its application in functional foods
WANG Wei-jiang;ZHENG Jian-xian

..............page:69-71,75

Gene chip technique and its application in food industry
LI Shan-yun;LIN Qi;LI Wei-qiang

..............page:72-75

Synthesis and application of smart gel in biologic domain
XU Lu;ZENG Qing-xiao;ZHANG Li-yan

..............page:76-78

Status and countermeasures of the pollution-free packing of the pollution-free food
LU Qin-feng

..............page:79-80

Negative effect of food science and technology on configuration of science and technolohy application
LIAO Ke-qing

..............page:81-82

The analysis on the sub-brand development strategy of Chinese established brand names in wine market
TANG Wen-long

..............page:83-85

xin xi chuang

..............page:6,26,40,46,58,68,78,86,87,88