China Food Additives 2003 Issue z1 The Flavouring Technology Used in Chinese and Western Meat Products

The Flavouring Technology Used in Chinese and Western Meat Products
yang long jiang ; kong ling hui

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

Study on the Preparation of Natural Benzaldehyde
li jun ; jiang si cui ; wu yang ; liu zhi ping

..............page:73-77

Lecithan-A Multifunctional Food Additive
liu li guo

..............page:263-268

Powder Flavors and Fragrance in Microcapsule
wu ke gang

..............page:84-88,83

The Achievement of New Technology and Development Trend on Synthesizing of Ethyl Vanilin by Glyoxylic Acid Method
yuan hong

..............page:89-90,97

The Research on Volatiel Oil of Eucalyptus Globules Labill Grown in Australia and China
sheng jun yi ; zhu su min

..............page:91-97

Food Preservative,Antioxidants and Fresh Keeping Agents Industry
wang zhen wen

..............page:98-101

Research Achievement on Mai lard Reaction Products
liu li guo

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

Natural Food Preservative and Its Application
peng jia ze

..............page:106-108,117

Study on Manufacture of the Fresh-keeping Areca Catechu and Application of the Green-maintaining and Fresh-keeping Agents
wan xin ; wan an liang

..............page:109-113，101

Effects of Sodium Benzoate and Citric Acid on Preservation of Orange Juice
liu da yu ; zuo yong

..............page:114-117

The Application of Nipagin Esters Derivatives in Food Industry
yang shou qing

..............page:118-120，123

Research and Development of Neutral Food Compound Preservative
ling chao yang

..............page:121-123

Research on Neutral Food Preservatives and Its Application in Foods
peng jia ze

..............page:124-126

Achievements in Ten Years in Thickeners,Emulsifiers and Quality Improvers Industry
liu zhong dong

..............page:127-135

Research on Synthetification of Sodium Polyacrylic Acid
yu xue jun ; xu dan ; dong xue liang ; liu ming

..............page:136-138

Technology Problems in Production of Span and Tween
sun ju ning ; qian xiao zhen ; mei xiao fang

..............page:139-148

SAPP of Vary Reaction Rate And Complex Raising Agent
li su wei ; chen wen hui ; liang wen xin

..............page:149-151

The Stabilizers, The Emulsifiers, The Mixed Emulsifier-Stabilizers in Production of Ice Cream
cai yun sheng

..............page:152-161

The Research for Preparing Sweetener Salts Starting from α-L-Aspartyl-L-Phenylalanine Methyl Ester and 6-Methyl-1,2,3-Oxathiazin-4(3H)-One-2,2-Dioxide Acid
wang san yong ; cao gan xing ; li chun rong ; huang wen biao

..............page:195-198，206

Characteristic,Application and Manufacture of Erythritol
jin qi rong ; jin feng qiu

..............page:199-201

High-Purity Inulin and Fructose Made from Topinambur and Chicory
bao yuan xing ; sun wei zuo

..............page:202-206

The Application and The Development Trend of High Potency Sweeteners in The World
zhou ri you

..............page:207-212，284

Good Health is in Your Blood
wang xun

..............page:213-214

Sensational Difference Between Weight-loss Foods and High Energy Foods
sun cheng ; zeng wei

..............page:215-218，201

Reviews and Prospects of China Food Colorant Industry
yan bing zong

..............page:219-228

The Advancement of Corn Pigments
lv xin ; mao zhong gui

..............page:229-233

The Research Achievements of Monascus SP.
guo hong zhen ; yang lu fang

..............page:234-237

Study of The Extraction and Stability of Red Pigment
cheng zhong zhan

..............page:238-240，237

Stability in Different Conditions of Yellow Pigment from Corn
zhang zhi hua ; yan bo long ; luo zuo

..............page:241-246，233

Effect of Moisture on the Non-enzymatic Browning and Glass Transition Temperature of Tomato Powder
luo chang rong ; xu shi ying

..............page:247-251，126

The Research on The Technology and Its Properties of Micro-Capisulazed Jurmerie
fan shu qi ; li chun lin ; zhang bao jun

..............page:252-255

Developing Food Fortification, Promoting the Development of Society and Economy
liu zhi gao

..............page:256-258，262

The Application of Flavorings in Confectionery Industry
chen ming ai

..............page:70-72

The Technology of Multiple Emulsion and its Application in Reduced Release of Flavors
luo chang rong ; hou ya long

..............page:65-69

Chemical Volatile Composition of the Absolute Oil of Beeswax
yao xiao qin ; li jun

..............page:60-64

Analysis of the Essential Oil of Hemerocallis Flava from Hunan China
li jun

..............page:56-59,55

Synthesis of New Coolant
liu hui ; jiang si cui ; li jun ; liu zhi ping

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

China Flavor and Frangrance Industry in Ten Years
du shi xiang

..............page:47-51,77

The PVC Model-An Integrated Approach Towards Strategic Planning Process and Management Control Systems
xu zuo bin ; cheng jie heng

..............page:45-46

Processing of Rs-Compress Meat and Its Application in Food Industry
miao zhi gang

..............page:43-44,46

The Development of Membrane Technology in Bioengineering
wang gui xian ; li jiang ; mao jian wei ; cui yan li

..............page:36-42

IMPORTANCE OF HALAL CERTIFICATION,PROOUCTION STANDARDS AND REQUIREMENTS
DR.MOHAMED SADEK

..............page:23-35

The Regulation of Additives in the European Union(EU)
Jean Saviginy

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

Situations Surrounding Food Additives in Japan and The Activities of Japan Food Additives Association
Hiroyuki Suzuki

..............page:5-20

Study for the Effects of Phytosterol Ester on Blood Lipids
li chun rong ; wang san yong

..............page:259-262

Studies on Application of Arachidonic Acid in Acidic Milk Drinks
wei cheng yin

..............page:269-273

Application of L-Lactate in Foods
liu zuo

..............page:274-276，282

A New Functional Food Additive-Casein Phosphopeptide
liu zuo ; feng feng qin ; shi lin wei

..............page:277-282

Chinese Caterpillar Fungus's Liquid Ferment-Cordyceps Sinensis Hypha
liu zuo

..............page:283-284

In Vitro Study:Calcium Binding Characteristics of Casein Phosphopeptides in the Process of Simulative Digestion
chen ya fei ; huang ming luo ; chen jin xian

..............page:285-287

Present Situation and Advances of Hydrolysates or Peptides from Food Proteins(Ⅰ) Nutritional characteristics, development situation and production technology
tang chuan he ; yang xiao quan

..............page:288-295，287

Present Situation and Advances of Hydrolysates or Peptides from Food Proteins (Ⅱ) Survey on bioactive peptides
tang chuan he ; yang xiao quan

..............page:296-304

Properties of Ferrous Lactate and Research on Its Quality Standards
li wei ping

..............page:305-307，342

Research and Development Trend on New Type of Yogurt
chen qing sen ; zhao lin sen ; liu ai guo ; ma yan ling

..............page:336-341

Meeting New Trends of Taste & Flavor When Developing Foods incl. Confectioneries and Beverages
Lionel Flutto

..............page:342-346

Dairy Product Substance
li ying li

..............page:347,367

The Application of Enzyme Manufactured by Novozymes in Food Processing
yang gen min ;klause prommer; feng zuo rui

..............page:348-349

Value-Adding Services
Markus Rohner

..............page:350-356

Low Viscosity Poly-and Oligosaccharide Dietary Fibers in Relation to Human Health and Their Structure-Activity Correlation
P.K.Hissaria

..............page:357-367

Gellan Gum Applications Technology
Philip H Jackson

..............page:368

Health Bennefits of Mineral Enriched Yeast
Nactine E.Renard

..............page:369-370

Natural Flavoring Substance-The Development and Application of Bone Marrow Concrete
Yu Lianfu;Zhao Junzhe

..............page:371-373,370

Reviews and Prospects for China Sweetener Industry
zheng jian xian

..............page:182-188

The Production and Application of Carrageenan
zhou wei guo ; wang wen zhi

..............page:162-164,161

Thickeners and Its Stabilizing Mechanism on Liquid Milk
zhang jia cheng

..............page:177-181

The Production of The UHT-nutrient Milk
chen xiao zuo ; sun cheng ; zuo shu hui

..............page:308-311，352

The Application of New Nutrition Fortification Dosage to Liquid Dairy Products
sun cheng ; zuo shu hui ; chen xiao zuo

..............page:312-313，335

Nutrification Flour
zuo shu hui ; sun cheng ; chen xiao zuo ; yan qiu sheng

..............page:314-318，349

The Glycerides of Having Healthy Functions
xiao fu gang ; liu zhong dong

..............page:319-325

The Research and Application of Anti-Plaque Yolk Immunoglobulin
yang yan jun ; zhou jian xin ; jing wen ming

..............page:326-329，304

The Application of Fibre in Functional Foods
shan dong bao ling bao sheng wu ji shu gong si

..............page:330-332

Functional Meat Protein-An Innovative Ingredient for Meat Products
feng zuo rui

..............page:333-335

Reviews and Prospects for China Xylose and Xylitol Industry in Last Ten Years
he bei bao shuo gu fen you xian gong si tang chun fen gong si

..............page:189-194

Development Trend of Functional Food Ingredients & Additives in the World
you xin

..............page:1-4,35

The Studies of Compound Food Gum and Its Application in Food Industry
hu guo hua

..............page:165-170

The Application of Phosphate in Food Processing
zhao kun hua ; jing hong gang ; sun guo qing

..............page:171-176,194