Food Research and Development 2005 Issue 3 FUNCTIONAL CHARACTER AND DEEP PROCESSING OF PUMPKIN

FUNCTIONAL CHARACTER AND DEEP PROCESSING OF PUMPKIN
WANG Yan;CHE Zhenming

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

FUNCTIONAL PROPERTIES OF EGG YOLK MODIFIED WITH PHOSOPHOLIPASE A AND ITS EFFECT ON CHARACTERISTICS OF EGG PRODUCTS
Hu Xinping;Yang Yanjun

..............page:3-7

THE DESIGN AND IMPLEMENTATION OF FOOD SCIENCE VIRTUAL LABORATORY BASED ON VRML
Tang Mingxiang;Yang Gongming;Li Kaixiong

..............page:102-105

lan dian guo tian ran hong se su ti qu tiao jian yan jiu
zhao gui hong ; yao feng lian

..............page:106-107

hua sheng ke mian bao de zui shi jia shui liang de que ding
wei qiang hua ; hua yong bing

..............page:107-108

STUDY ON PRODUCTION OF GEOTRICHUN CANDIDUM WITH TOFU WASTEWATER
QU Jingran;LIU Yu;SONG Junmei

..............page:99-102

shi pin dan bai zhi de lin suan hua ji gong neng xing yan jiu
zhang kun sheng ; li yang yang

..............page:95-98

THE RESEARCH PROGRESS ON PHYSIOLOGICAL FUNCTION OF GENISTEIN
SUN Jiexin;Zhang Yongzhong;GAO Feng

..............page:92-95

STUDIES ON THE EXTRACTIVE CONDITIONS OF AURICULARIA AURICULAR POLYSACCHARIDE IN ENZYMATIC METHODS
ZHANG Lijuan;Yu Guoping;ZHOU Guohua

..............page:89-91

niu ru chan wei xian zhuang de diao cha zong shu
liu wei juan ; zhang jun mei ; xue gang

..............page:30

xin xing shui guo suan jiang de yan jiu kai fa xian zhuang
liu jun hua ; zhang bao shan ; ge yu

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

ADVANCES IN STUDIES ON PHARMACOLOGICAL FUNCTIONS OF MOMORDICA CHARANTIA.L
ZHA Qin;DONG Ying;XU Bin

..............page:33-36

THE RESEARCH OF THE DEGRADATION OF CHOLESTEROL BY CHOLESTEROL OXIDASE FROM FOOD
MA Shu-jun;WANG Su-ying

..............page:36-39

shi lun ren wei shi pin an quan yu xing ye jing ji fa zhan
li qun lan ; liu da yu

..............page:40-42

A STUDY ON TECHNICS CONDITION OF BALSAM PEAR BEVERAGE
Zhu Junchen;ZHANG Jieling;PAN Fengping

..............page:43-45

Exploitation of Sea Bucthorn Resource and Extraction of Flavone
Zhang Yusong;Luo Cangxue

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

THE DISTILL AND REFINE OF GARDENIA YELLOW PIGMENT WITH HIGH COLOR NUMBER AND HIGH PURITY
XIAO Kunfu

..............page:48-50

EFFECT OF STORAGE ON QUALITY OF HERBA CEPHALANOPLORIS AT LOW TEMPERATURE
Chang Lixin;HUO Junhua;LI Lin

..............page:51-52

RESEARCH ON OPTIMIZATION OF EMULSIFIER FOR CHOCOLATE MILK
HOU Ping;Xia Wenshui

..............page:53-56

jie jing mai ya tang chun de yan zhi
zhao guang hui ; wang yun gang ; zhou juan

..............page:56-58

STUDY ON TECHNOLOGY OF PAPAYA MUDDY JUICE
CHEN Suhua;WANG Weimin;Li Youcai;Xia Xingzhou

..............page:59-61

OPTIMUM EXTRACTING CONDITIONS OF FLAVONOIDS FROM CITRUS
ZUO Jinjing;Chen Fusheng;YAO Yongzhi

..............page:61-64

STUDIES ON THE EXTRACTION TECHNOLOGY OF WATER INSOLUBLE TEA PROTEIN
ZHANG Xiaohui;Huo Po;Jiang Jiaxin;Zhang Kechang

..............page:64-67

DEVELOPMENT OF BIFIDOBACTERIUM YOGHOURT WITH OPUNTIA
JIA Changhong;ZHANG Yijiang

..............page:109-112

THE RESEARCH AND PRODUCT DEVELOPMENT OF FUNCTIONAL INSECT FOODS
Li Minghua;LIU Changheng;DIAO Enjie;LIU Jianmin

..............page:112-115

MODIFICATION OF ESTERIFICATION AND CROSSLINKING ON KONJAC GLUCOMANNAN
Wu Shaoyan;Zhang Shenghui;WU Liang

..............page:116-118

shi liu zi yuan de kai fa li yong
ren ping ; ruan xiang wen ; qin tao ; zhang hong yan

..............page:118-120

APPLICATION OF PCR IN FOOD ENGINEERING
LIU Miao;SHEN Shanliang

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

THE BIOLOGICAL ACTIVITIES OF THE HYDROLYTES (ISOTHIOCYANATES) OF GLUCOSINOLATES IN HORSERADISH AND CRUCIFEROUS VEGETABLES
ZHANG Qingfeng;JIANG Zitao;LI Rong

..............page:83-88

STUDY ON THE CHARACTERISTIC OF THE ENERGY-SAVING MICROWAVE DRYING POTATO SLICES
YANG Fulian;DAI Chunji;ZHANG Jie

..............page:81-82,88

EFFECTS OF CHITOSAN ON CLARIFICATION OF HAW FRUIT JUICE
ZHANG Xin;HAO Lihua;GAO Yuanjun;QIN Changlu

..............page:77-80

STABILITY OF PHYCOCYANIN IN SPIRULINA PLATENSIS
ZHANG Housen;Ma Haile

..............page:74-76

FREE RADICAL'S SCAVENGING
XU Ying;Dong Wenbin;DAI Chunji

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

APPLICATION OF HACCP IN KIWI FRUIT JUICE DRINK
LI Jiaxing;ZHOU Changchun;CHEN Jianfu;LI Wei

..............page:13-16

wai jie yin su dui shi suan ru gan jun ws suo chan xi jun su de ying xiang
zhang da wei ; lv jia zuo

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

cha an suan de sheng li gong neng ji zai shi pin zhong de ying yong
zhu song ; wang hong xin

..............page:18-20

THE RESEARCH PROGRESS ON MOMORDICOSIDE
LI Jian;ZHANG Lingwen;YAN Enzhi;AN Guangjun

..............page:21-24

jia qiang dan shui yu de jia gong yu zong he li yong
guang cui e ; huang min

..............page:25-27

RESEARCH PROGRESS ON CAPSICUM RED PIGMENT
JIANG Ying;WU Zhangsheng;Tian Liping

..............page:27-29,31

DEVELOPING STUDIES ON THE LACTIC FERMENTATION OF HAMBURG CUTLET
LI Nan

..............page:122-124,128

THE DEVELOPMENT OF EDIBLE ROSE JAM
Wu Rongshu;Zhao Xiaofeng;DONG Wenming

..............page:125-127

THE HYGIENICAL FUNCTION AND TENDENCY OF MONASCUS FERMENTATION PRODUCTS
ZHU Xiaogang;XU Ganrong

..............page:128-130

luan lin zhi zai shi pin jia gong yu ying yang bao jian yan jiu zhong de ying yong
zhu jie ; zhang bai gang

..............page:131-133

HEALTH DAIRY BEVERAGE WITH BALSAM PEAR JUICE
LI Lan;JIANG Aifeng;ZHANG Hui

..............page:134-136

fan qie de ying yang bao jian zuo yong ji bao cang ji shu
cai jian ; wang zuo ; song hua

..............page:137-138

jin zhen gu gan cao bao jian yin liao de yan zhi
wu su ping

..............page:139-140

THE SECURITY OF MODERN FOODS AND PEOPLE'S HEALTH
Liu Shuxing;WEI Lina;WANG Wei

..............page:141-143

THE GINGER AND HUMAN NUTRITION AND HEALTH
Niu Fang;XU Zhixiang

..............page:144-147

DETERMINATION OF THE TOTAL CONTENT OF FLAVONES IN DIFFERENT PARTS OF BUCKWHEAT
Han Zhiping;CAO Yanping

..............page:147-149

STUDY ON THE EXTRACTION AND CHARACTER OF THE WHITE GOURD PEEL'S PIGMENT
SUN Jingya;GUO Junfen;Yang Yuxia

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

THE VACUUM FREEZE-DRYING OF ALOE AND STUDIES ON EXTRACTION OF POLYSACCHARIDE IN ALOE
LIANG Yan;SONG Hongxin;Luo Cangxue

..............page:71-73

Study on Keeping Green Tea Color with Package Storage
Wang Xiangyang

..............page:160-160

niu ru ti xi bao ce ding de ying xiang yin su ji xiao zhun fang fa
hu hong ying

..............page:149-152

STUDY ON TECHNOLOGY OF MAKING HEALTHY TEA WITH LENTINUSEDODES AND ANALYSIS OF FUNCTIONAL COMPOSITIONS
QIN Junzhe;Zhang Jie;Tang Xiaoqi

..............page:153-155

DETERMINE THE CONTENTS OF VITAMIN C OF FIVE COMMON WILD VEGETABLES
XU Lihuan

..............page:155-157

DETERMINATION OF 12 PESTICIDE RESIDUES IN TEA BY GC/MS
Zhang Junmei;XUE Gang;Liu Weijuan

..............page:157-159