China Food Additives 2001 Issue 4 Food Ingredients Especially Need Shows -- Impressions of Visiting Show in Harbin

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China Food Additives
1006-2513
2001 Issue 4

Food Ingredients Especially Need Shows -- Impressions of Visiting Show in Harbin
li zuo

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

The Notice for Soliciting Papers
xie hui mi shu chu

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

Apply Early, Pay Quickly, More Space Only Booth and More Large Space -- The Four Features Showed in the Promotion of FIC 2002 in Shanghai
xie hui mi shu chu

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

Summary of Annual Meeting of Colorant Committee in 2001
xie hui zhuo se ji zhuan ye wei yuan hui

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

Summary Report for Participation of IFT 2001
zhong guo shi pin tian jia ji dai biao tuan

..............page:55-57

Important Measures to Open a New Prospect in Food Ingredients Industry--The Recommend Activity of 100 Best Enterprises Carried Out in Food Ingredients
yu chen

..............page:54-55

Brief Introduction of Codex Committee on Food Additives and Contaminants (CCFAC)
li xiao zuo

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

Brief Introduction of General Codex Standard for Food Additives (GSFA)
li xiao zuo

..............page:52-53

Functional Food Ingredients Get Much Attention
you xin ; zhang zuo

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

Application of Nisaplin in Pasteurized Milk
li qiang ; li xiao feng ; ai lian zhong ; zhang xin ming ; ma chuang

..............page:49-51,48

Study on the Rheological Behaviour and Application of Multiple Emulsifying Stabilizers in Ice-cream
li hong liang ; huang jun zuo ; yang da qing ; liu jin ping ; hu zhi jun

..............page:45-48

Physiological Functions of Isomaltooligosaccharide and Its Application in Food Industry
yang hai jun

..............page:43-44,42

Developments and Application of Crystallized Sorbitol
zhou ri you

..............page:39-42

The Physiological Functions of Curcumin and its Application in Instant Noodles
zhang bao jun ; zhang wei

..............page:37-38,26

Application of Microbial Transglutaminase in Food Processing
jiang bo

..............page:34-36

Lutein and its Biological Functions
li hao ming

..............page:31-33,30

A New Type of Nutrition Enhancer--Arachidonic Acid
yuan cheng ling ; yu zeng liang ; wang zhi ming ; he ping ; he jing cui ; zhang hong hui

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

Food Enzyme Derived from Transgenic Microorganism
chen hong bing ; gao jin yan

..............page:23-26

The Productiom of High Quality Specialized Wheat Flour in CHina by High Quality Wheat Produced in China(Ⅱ)--Rational Use of Wheat Flour Treatment Agent
li qing long

..............page:20-22,11

Advancement of Studying on Soybean Phospholipid
liu xiao jie ; yuan chang gui

..............page:15-19

The Degradation of the Biophyll of Fruits and Vegetables and the Research of Biophyll Protection Agent
lv xin quan ; an xin xin ; chen yue

..............page:12-14

The Research on Performances of Linseed Gum--The Viscosity and Emulsifying of Linseed Gum
sun xiao dong ; shi feng shan ; zhao xiu feng ; zhang gui bin ; wang qin sheng

..............page:7-11

Stepping into New Century of Colorant Industry
lei ke hong ; wang shu guo ; wang zhen yu

..............page:5-6,19

Food Ingredients and the Quality of Bread
you xin

..............page:1-4