China Food Additives 2005 Issue 3 jie mi ou mei shi pin fa gui jiang liao jie jin xing dao di --< mei guo he ou meng shi pin fa gui yan tao hui

jie mi ou mei shi pin fa gui jiang liao jie jin xing dao di --< mei guo he ou meng shi pin fa gui yan tao hui > zou bi
lao ma

..............page:115

Technique innovation and quality control-developmental stratigem of Shanghai Dyestuffs Research Institute

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

Summary of ifia JAPAN 2005

..............page:111-113

The isolation and identification of bacillus cereus in spicery additive of cinnamomum cassia powder
PAN Bao-jin;WEI Mei-liang

..............page:108-110

Determines xylitol by capilary column GC
WANG Cheng-fu;Zhao Guang-hui;ZHOU Juan

..............page:104-107,100

The production of several new types peanut protein product
ZHANG Min

..............page:101-103,100

Functional Isomaltooligosaccharide and its application on food
HAN Xu;GUO Yue-hong;LAI Xiao-ying;WU Li-hong

..............page:96-100

Research progress on erythritol and application in food science
XU Ying;LI Jing-Jun;HE Guo-qing

..............page:92-95,54

Production and application, develop tendency of the beer syrup in China
ZENG Zhou-hua;YANG You-Hui

..............page:89-91,85

Processing state and application of fruit-vegetable powder
SHI Bi-bo;LUO Xiao-miao

..............page:86-88,50

Application of GOD in keeping fresh of fruit juice
MA Qing-he;HU Chang-ying;LIU Li na;TANG Zhao-hong;WANG Yun-Peng

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

The latest application of the soybean dregs water-soluble dietary fiber in food industry
ZHANG Chen;YANG Wen-jie

..............page:78-82

The properties of bacteriocin and its application is meat products
ZHAO Ling-yan;DENG Fang-ming;YANG Xi-ping;YANG Fu-Lin

..............page:72-77

Function polyol--hydrogenated starch hydrolysates
YANG Cheng-fang;ZHENG Jian-xian

..............page:68-71,82

The influential factors of gelling properties of complex konjac gum
ZHAN Yong;YANG Yong;LIU Qin-jin

..............page:61-67

The quantity changes study of bifidobacterium in microencapsulating products during storage
XIA feng-geng;YAO Shuo-Ying;LIANG Shu-wa

..............page:58-60

Lycopene--nutritional supplement and colorant
LU Chun-lei;PI Shi-qing;LIU Yun-feng

..............page:55-57,77

Maillard reaction and food flavour materials (Ⅰ)Research of thermal process flavourings
LIAO Jin-song;QI Jun-ru

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

Extremozymes as a source of novel enzymes for application in food Industry
LONG Biao;RAO GUO-HUA;PENG Zhi-ying;PENG Xi-chun

..............page:47-50

Xinyuan Gum and emulsified flavor
QIU Wu-jun;TAN Fei-e;GU Hui-juan

..............page:42-46

Researches on paprika red of India
QIU Jian-sheng;ZHANG Yan-xiong;SHI Xue-zhong

..............page:37-41,36

Fed-bath L-sorbose fermentation process for the high production of 2-KLG
LU Xiu-li;MA Xiang-bo;ZHAO Shi-hao;LI Bao-ku;GUO Hui-can;WEI Zhi-wen

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

Present research status of natamycin
HE Jia-liang;ZHANG Min;ZHAO Sheng-juan

..............page:30-32,29

Studies on the protease feature of aspergillus terricola
DENG Jing;Lin Qin-lu;ZHAO Mou-ming;ZHOU Jun-qing

..............page:26-29

The study on fermentative conditions of producing konjac glucomannanse
ZHOU Hai-yan;WU Yong-yao;ZHOU Da-zhai

..............page:21-25

Studies on optimum extraction of carminic acid from coccus
LI Hao-Ming

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

Research progress on extraction and purification of gardenia yellow pigment
GAO Yan-xiang;LI Yuan-yuan

..............page:14-17,25

Advancement of the study on the food melanoidins
ZHANG Cuan;LUO Hui-ting

..............page:11-13,29

Study on the wheat starch phosphated prepared by sodium tripolyphosphate
Tian Long;LIU Ya-wei

..............page:8-10

The research and development of functional oil
SUN Zhi-fang;GAO Yin-yu;ZHENG Yuan-yue

..............page:4-7

The studies on the evaluation of photostability of monascus pigments
LIAN Xi-jun;LUO Qing-feng;ZHANG Kun-sheng

..............page:1-3,7