China Food Additives 2005 Issue 6 Advances of antioxidant peptides from protein hydrolysates

Advances of antioxidant peptides from protein hydrolysates
ZHOU Xue-song

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

Summary on food color annual meeting of CFAA
zhong guo shi pin tian jia ji xie hui mi shu chu

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

Application of water activity measurement based on the ERH principle
KE Ren-kai;HUANG Xing-hai

..............page:119-122

721-spectrophotometer--A new method of determining the activity of catalase
HU Chang-ying;LIU Li-na;HU Feng-ying;WANG Yun-peng;MA Xiao-dong

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

Release of the aroma in the lower temperature and development of ice cream new product
CAI Yun-sheng

..............page:110-115

The characteristics of isomaltooligosaccharide and its application
YANG Hai-jun;ZHAN Xun

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

Recent advances in fungis polysaccharomyces-survey on bioactive structure, functional properties and prepared methods
ZHU Jian-hua;YANG Xiao-quan

..............page:75-80

Studied on antibacterial properties of natamycin
LI Wan-yuan;XIA Feng-gen;HUANG Yi-hui

..............page:72-74

The functional properties comparison of konjac gum and important plant gum
ZHANG Wei-min;ZHANG Sheng-lin;ZHONG Geng

..............page:66-71

The effect of carriers on photostability of monascus red pigments
LIAN Xi-Jun;LUO Qing-feng;ZHANG Kun-sheng

..............page:64-65,71

A new exopolysaccharide-Pullulan
WANG Hao;ZHANG Xiao-jun;SHEN Jia-jia;SUN Xin-yu

..............page:60-63

The conditions for preparation of propyl p-hydroxybenzoate
ZHANG Xiang-nian;ZHAO Shu-jin;LAI Ya-ping;SHUN Guan-shui

..............page:57-59

The research outline of fermention to yield blood-lipid-lowering materials from monascus
WU Li-hong;HE Zhi-fei

..............page:54-56,45

Study on extraction and extractive stability of pigment from the skin of pitaya
WANG Xin-guong;LUO Xian-qun;LIU BO

..............page:50-53,32

Study on the antioxidative activity of maillard reaction products
wan su ying ; hou yin ju ; li xiao liu ; liu hai yan

..............page:46-49,37

Study on shrimp head's enzymolysis and shrimp flavor essence synthesized by reaction
REN Yan-yan;ZHANG Shui-hua

..............page:38-45

Studies on the fermentation conditions of Bacillus subtilis Promax NTG24
XIAO Huai-qiu;LIN Qin-lu;LI Yu-zhen

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

Progress of study on milk-derived bioactive peptides
YAO Ting-ting;ZHAO Pei-cheng;LU Li-huo

..............page:29-32

Research on extraction of stachyose and its refined technique
LIANG Li-xing

..............page:25-28

The research advances of the mesona blume gum
FENG Tao;GU Zheng-biao;JIN Zheng-yu

..............page:21-24,28

Study on extraction and properties of red pigment from polygonum perfoliatum L.
JIANG Yi-hua;JIANG Xin-long

..............page:16-20,15

Research on the eliminating sargassum smell
WANG Xin-guang;ZHANG Qi;LIU Jun-hua;LUO Xian-qun

..............page:10-15

Trend of food allergen labeling in the United States of America
WANG Zhi

..............page:7-9

Producing food additives and ingredients by carbohydrate instead of petrochemical
YOU Xin

..............page:1-6

Study on the lysozyme and its applications
LIN Xiang-yang;HE Cheng-yun;RUAN Rong-sheng;LIU Yu-huan;ZHENG Dan-dan;ZHU Rong-bi

..............page:103-106

Preparation of charged membrane and study on application of ultrafiltration to yeast extract
HAN Shao-qing;ZHANG Chao-yong;LIU Fei;XU Yi-qiang;QIU Hao-jie

..............page:98-102,115

The study of biologic freshness-maintenance technology of cherry tomato
ZHAI Ai-hua;FANG Jing

..............page:95-97

Properties and application research state of soybean peptides
LI Yu-zhen;LIN Qin-lu;XIAO Huai-qiu;ZHAO Mou-ming

..............page:91-94

The compound phosphates' application in the juice
MA Li-hua

..............page:88-90,63

Research on the survival of lactobacillus in the freeze-dry soy yoghurt
HU De-liang;HONG Zi-shen;HUANG Lai-fa;SUN Ling

..............page:81-83