Food Research and Development 2005 Issue 6 UTILIZATION TECHNOLOGY OF MARINE FISH SWIM BLADDER

UTILIZATION TECHNOLOGY OF MARINE FISH SWIM BLADDER
DUAN Zhenhua;YIN Anqi;JIA Qiaoli;SHANG Jun

..............page:170-172

THE STUDY OF METHOD FOR SUPERVISE AND SPOT CHECK ABOUT SAFE PRODUCTS
LIU Qi;TENG Wei;GUO Dongliang

..............page:167-169

APPLICATION AND RESEARCH ON THE MEASUREMENT OF GRAIN SIZE OF FOOD USING IMAGE PROCESSING
SUN Zongbao;CAI Jianrong;JIANG Song

..............page:164-166

ULTRAVIOLET-VISIBLE SPECTRUM ANALYSIS OF FRESH DRY RED WINE TREATED BY ULTRA-HIGH PRESSURE
LI Shaofeng;DUAN Xuchang;LIU Shuwen;YANG Gongming

..............page:160-163

APPLICATION OF MODIFICATED VEGETABLE PROTEINS IN FOOD INDUSTRY
YUAN Daoqiang;LIANG Liqin;WANG Zhenfeng;FU Qingquan

..............page:13-15

THE MEDICAL TREATMENT OF THE EDIBILITY GARLIC AND ITS WARE CARES OF THE FUNCTION TO STUDY
LIU Qi;TENG Wei;WANG Lei

..............page:172-174

HYGIENIC NUTRITION FUNCTION OF BANANA AND ITS UTILIZATION
ZHAO Guojian;BAO Jinyong;YANG Gongming

..............page:175-178

APPLICATION OF ULTRAFINE COMMINUTION ON CHINESE TRADITIONAL MEDICINE AND HEALTH FOOD
SHEN Jie;LI Hua;GAO Jinming

..............page:178-181

INFLUENCES OF TEMPERATURE ON THE GROWTH AND FATTY ACID COMPOSITION IN MARINE MICROALGAE
JIANG Hanming;ZHAI Jing;ZHANG Yuanying;GU Hongyan;GAO Kunshan

..............page:9-12

STUDY OF EXTRACTING POLYSACCHARIDES FROM PHOLIOTA ADIPOSA MYCELIUM AND ITS FATIGUE RESISTANCE
HUANG Qingrong;XIN Xiaolin;ZHONG Xusheng;ZHANG Hongyan;SHI Yunqing

..............page:6-9

STUDY ON EXTRACTION TECHNOLOGY AND RELATIONS WITH BROWNING OF TANNINS FROM BANANA PEEL
BAO Jinyong;LIANG Shuru;ZHAO Guojian;YANG Gongming

..............page:3-6

STUDY ON THE PRODUCING TECHNIQUES OF FRESH-CUTTING CELERY
GONG Hankun;GAO Xiang;WANG Rui

..............page:76-80

STUDY ON THE TECHNOLOGY OF EXTRACTING DIETARY FIBER FROM LEMON PEEL
OUYANG Linghua;PU Biao;ZHANG Xuemei;LI Siming

..............page:80-83

zuo hua dian fen ji qi ying yong
li chun sheng ; yang hong xia

..............page:84-87

EFFECT OF PRETREATMENT TECHNOLOGY ON QUALITY OF SOYBEAN SPROUT IN FREEZE-DRYING CONDITION
LIU Fei;MA Chengjin

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

THE CHARACTERISTIC OF CARROT JUICE PROCESSING
YE Bo;PU Biao

..............page:90-93

STUDY ON INDUSTRIAL TECHNOLOGY OF THE CONCENTRATED POMEGRANATE CLARIFIED JUICE
WANG Yong;CHEN He;XIE Jianguo;WANG Weibing

..............page:94-97

STUDY ON THE HIGH TEMPERATURE STERILIZATION MILK
TENG Muzi;QIAN Fang;CHEN Li

..............page:97-99

STUDY ON THE EXTRACTION TECHNOLOGY OF FLAVONOID FROM BERGAMOT
ZHANG Fuping;LIAN Shaohong;CHEN Weihui

..............page:99-101

EFFECTS OF PEF ON ENZYMES IN FOOD
XU Yali;ZENG Xin'an;WANG Depei;Xu Wei

..............page:72-76

RESEARCH ON EXTRACT TECHNOLOGY OF GRAPE SEED POLYPHENOL EXTRACT
LI Hua;WANG Weixin;YUAN Chunlong

..............page:69-72

OPTIMIZATION OF FERMENTATION CONDITIONS FOR GABA (γ-AMINOBUTYRIC ACID) PRODUCTION BY LACTOBACILLUS SK 005
CUI Xiaojun;JIANG Bo;FENG Biao

..............page:64-69

STUDY ON THE CLARIFICATION EFFECT OF PECTINASE AND CELLUASE ON PINEAPPLE JUICE
CHEN Yu;LI Yuanzhi

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

STUDY ON THE EMULSIFYING PROPERTIES OF DISCOLORED HAEMOGLOBIN
ZHANG Jianguo;LI Hongwei;ZHANG Chunhui;SUN Senwei

..............page:57-60

STUDIES ON ANTIOXIDANTS PRODUCTED BY S. CEREVISIAE IN STRESS
BAI Dongqing;GUO Mei;WANG Yu;LU Fuping;DU Lianxiang;SUN Tingting

..............page:54-57

STUDY ON REMOVAL OF MOISTURE FROM YOGURT DURING STORAGE
LIN Kelong;HUANG Daming

..............page:52-54

SELECTION OF BASIS CULTURE AND PROPAGATION FACTORS ON MIXED CULTURES OF S. THERMOPHILUS AND L. BULGARICUS
SUI Xin;JIANG Tiemin;WANG Jian;CHEN Lijun;ZHOU Weiming

..............page:49-52

STUDY ON THE DETERIORATION OF THE BIOCHEMICAL COMPONTENTS OF BILUOCHUN TEA AND CORRELATION BETWEEN THE BIOCHEMICAL COMPONTENTS AND THE SENSOR QUALITY DURING STORAGING
HUANG Lihua;WANG Zhijun;ZHANG Lingyun;TANG Quan

..............page:45-49

STUDY ON REDUCING THE CHOLESTEROL OF RAT SERUM WITH PROANTHOCYANIDIN FROM GRAPE SEED
LI Chunyang;XU Shiying;CHENG Jianqing

..............page:40-45

STUDY ON MICROWAVE IRRADIATION OF PROANTHOCYANDINS FROM HAWTHORN FRUIT
ZHAO Chunyan;ZHANG Zesheng;LIU Haijun

..............page:37-40

guan yu jin lian hua zhong ti qu huang tong lei hua he wu de yan jiu
liu yuan ; hou bin bin ; li zuo

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

STUDY ON EXTRACTION TECHNOLOGY OF SAMBUCUS WILLIAMSII FRUITS OIL BY SUPERCRITICAL CO2 FLUID
GAO Xiaoxu;QI Jizhong

..............page:30-32

MATLAB-BASED SOFTWARE OF COMPUTER-AIDED BLEND FOR DISTILLED SPIRIT
TANG Mingxiang;LIU Fulin;REN Jian

..............page:26-30

EFFECT OF HEATING TEMPERATURE AND TIME ON QUALITY OF COOKING OIL
CHANG Lixin;DU Miying

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

PREPARATION OF STARCH SODIUM DODECENYL SUCCINATE BY MICROWAVE
XU Guihua;LI Junpeng;LI Pengfei;HUO Liru

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

A RESEARCH REVIEW OF PULLULAN
FU Xiangjin;TONG Qunyi

..............page:16-21

APPLICATION OF LAVER ULTRA-THIN POWDER IN FOOD PROCESSING
WU Yinglong;DENG Hongxia;YANG Xingmin;LIU Qingmei

..............page:101-103

OPTIMIZATION OF PREPARATION CONDITIONS FOR THE CORN STARCH PHOSPHATE MONOESTERS
XUE Juanping;XUE Huilan;LIU Shuichang;GAO Wei;SU Ke

..............page:103-107

NANO-PROPOLIS - A NEW KIND OF ANTIBACTERIAL AGENTS
LIU Honghua

..............page:107-109

DEVELOPMENT OF MULBERRY LEAF RICE WINE
DING Lingling;SHI Jinglue

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

BIOCONVERSION OF D-XYLOSE TO PRODUCE XYLITOL BY YEAST
WANG Bujiang;LINing;YANG Gongming

..............page:112-114,89

SYNTHETICAL DEVELOPMENT AND UTILIZATION OF THE PERSIMMON RESOURCE
CAI Jian;SONG Hua;XU Liang;JIN Xiaohua

..............page:115-117

DEVELOPMENT OF HEALTHY YOGHURT OF CORN POLLEN AND MILK
HE Yutang;SHAO Yue;XU Fei;BAI Fengling

..............page:118-119

STUDY ON THE UTILIZATION OF WILD ELAEAGNUS PLANT RESOURCES
ZHANG Fuping;ZHANG Qiuyan

..............page:181-183

SOME RESEARCH ADVANCE OF β-GLUCOSIDASE
XU Jing;ZHANG Yongzhong;SUN Yanmei

..............page:183-186

THE UTILIZING CURRENT SITUATION OF CHINESE FRUIT PEEL AND THE PROSPECT
BAO Jinyong;ZHAO Guojian;YANG Gongming

..............page:186-191

THE ADVANCES OF BIO-ACTIVITY AND PROCESSING TECHNOLOGY OF PLANT POLYSACCHARIDE
NIU Guangcai;ZHU Dan

..............page:191-194

gua tang sheng wu huo xing de yan jiu jin zhan
he xiao yan ; zhang li ying ; li xian zhen

..............page:194-196

ANALYSIS AND EVALUATION ON THE NUTRITIONAL VALUE IN SNAKE MEAT AND ITS LIMITED ENZYMIC-HYDROLYSIS SOLUTION
LIU Ruixing;WU Suxi;DONG Junying

..............page:197-200

zhi wu duo tang sheng wu huo xing yan jiu jin zhan
wang ting xin ; wang ting xiang ; pang jia hong

..............page:200-202

RESEARCH PROGRESS AND DEVELOP PROSPECT OF CELLULASE
LIANG Min;ZOU Donghui;WANG Shaoyan

..............page:202-204

THE NATURAL VITAMIN E AND ITS ANTIOXIDANT MECHANISM
LIU Chengmei;FENG Meiyuan;LIU Wei;TU Zongcai;LIANG Ruihong

..............page:205-208

shi pin tian jia ji zai shi pin gong ye zhong de ying yong yu zhan wang
zhang wen fu

..............page:208-211

chong fen zhong shi shi pin chan xiao huan jie zhua hao shi pin an quan
li yong kun

..............page:211-212

RESEARCH ON FRESH-KEEPING TECHNIQUE IN FRESH MILK-THE COMPOSITE FRESH-KEEPING EXPERIMENT OF NISIN, LYSOZYME AND ASCORBIC ACID
WANG Haihua;HUANG Suzhen

..............page:156-160

ADVANCES IN RESEARCH ON MECHANISM OF ENZYMATIC BROWNING AND INHIBITION METHODS FOR FRUITS AND VEGETABLES
SHEN Jinyu;HUANG Jiayin;LI Xiaoli

..............page:150-156

ADVANCES IN STUDY OF PRESERVATION TECHNOLOGY TO TOFU
SHI Yanguo;LI Gang;LIN Yuhong

..............page:147-150

NONENZYMATIC BROWNING MECHANISM AND CONTROLLING MEASUREMENTS OF FRUIT JUICE
LI Huiyun;ZHANG Baoshan

..............page:145-147

STUDY ON CHARACTERS OF STERILIZATION OF MICROORGANISM OF MILK BY MICROWAVE HEATING
XIAO Miaoxin;ZHANG Zhongxin;ZHANG Yuxian

..............page:142-144

huang tong lei hua he wu de gong neng te xing
li zuo ; liu yuan ; hou bin bin

..............page:139-141

THE LIGNUM IN SESAME
HOU Binbin;LI Nan;LIU Yuan

..............page:137-139

STUDY ON THE NATURAL PRESERVATIVES INHIBITING CANDIDA KRUSEIC
LIU Donghong;WANG Xiangyang

..............page:135-137

THE STUDY OF WHC AND FRESHNESS ON FROZEN CHICKEN BLOCK
ZHANG Kunsheng;MA Xinming;REN Yunxia

..............page:131-135

21 shi ji shi pin tian jia ji fa zhan chu tan
liu ze jun

..............page:128-131

CAROTENOIDS PRODUCED BY PSYCHROTROPHIC MICROCOCCUS. ROSEUS
YUAN Enuo;SHI Guiyang;CAI Yujie

..............page:125-128

STUDY ON THE STABILITY OF RAPE PETAL PIGMENT
YANG Zhengshui;LUO Xianhua;HUANG Jing

..............page:122-124

PRESENT SITUATION AND PERSPECTIVE OF POLYGONATUM ODORATUM (MILL.)DRUCE PRODUCT RESEARCH AND DEVELOPMENT
PENG Yangxi;LIU Shijun;GUO Jun;SHEN Xiangzhong;Peng Jianbing

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