China Food Additives 2006 Issue 1 Current situation about the study of L-carnitine and its application

Current situation about the study of L-carnitine and its application
WANG Yuan-yang;ZHAO Yan-hua

..............page:143-146,125

Immobilized enzyme and its application in the food industry
ZHANG Bin;JIN Li

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

The screening of Chinese herbs against fungus causing rotting of fruits and vegetables and analysis of active compositions
JIANG Zhi-guo

..............page:151-154,92

Research on analysis and mensuration methods of chlorogenic acid in flos lonicerae
ZHANG Wei-min;PU Yun-feng;ZHONG Geng

..............page:155-159

Summary of Food Preservatives Production and Application Technology Conference

..............page:160-162

Notice No.15 of Health Ministry of P.R.C.

..............page:163

Recent advances in improving the quality of bifidobacterium products
XIA Feng-geng;LIANG Shu-wa;YAO Shuo-ying

..............page:50-53

Study on synthesis and properties of soybean sucrose polyester
LIU Hui-hua;LIU Zhong-dong;XIAO Fu-gang;SHI Yi-ping;YUAN Chang-gui

..............page:47-49,109

Technics of soybean-yogurt
YANG Dong-sheng;LUO Xian-qun;LI Chen-yang

..............page:44-46,64

Functional study of natural food sweetener mogrosides
CHEN Yao;FAN Xiao-bing;WANG Yong-xiang;HANG Xiao-min

..............page:41-43,59

Study on the antibacterial effect of a compound preservatives on shrimp paste
GAO Xian-li;YUAN Jian-ming;LI Ying;ZOU Qing-ying;LIU Qiang-wei

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

Chinese Flavor & Fragrance Co., Ltd. lists in HKEx
yue zuo

..............page:36

Review of Food Preservatives Broduction and Application Technology Conference
tian jia

..............page:21-23

CFAA strengthens the relationship with international organizations
tian yu

..............page:24-25

FIC 2006--the largest food ingredients show in Asia
wen wei

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

Review of 2005 Food Additive Standards Conference
tian hao

..............page:30-31

Special report on 26th Annual Meeting of National Food Additive Standardization & Technology Committee
shen hua ; quan zuo

..............page:32-33

Profile of Zhejiang Silver-elephant Bio-engineering Co.,Ltd.
tian jia

..............page:34-35

The usage and processing of buckwheat
LIU Yu-jiang;WANG Jing-sha;LIU Jing-bin

..............page:139-142,125

Isolation and identification of fermentation in the rice bran leaven and research of application
ZHANG Li-ping;LI Zhi-jiang;WANG Li-dong

..............page:135-138,131

Research on the application of color retention agents in red koji wine
WANG Yi-jing;LI Hui

..............page:132-134,117

Production, properties and application of fungal laccase
ZHU Si-ming;YU Shu-juan;YANG Lian-sheng

..............page:126-131

Application of CMC in food industry and its development
ZHANG Li-ping;YU Xiao-qin

..............page:118-125

The main composition extraction methods of kudzu root and the discussion of its applying potential in food
NAN Wang;WEI Yuan

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

The study on the optimum extraction condition of the pigment from wild rose
SHI Xiu-hua;WANG Zhong-min;CHENG Ming-dong

..............page:110-113,70

The quality control and management of food flavoring
ZHAO Chang-zheng;LIU Yan-mei;LI Ji-feng

..............page:105-109

New functional sweetener -- Isomalt
GUO Yue-hong;LI Hong-jun

..............page:103-104,53

Study on beverage of the diabetic
GUO Xue-xia;FANG Shu-zhen;TIAN Jian;YUAN Li;MU Jian-lou

..............page:99-102,79

The conditions and the nature of enzyme of the acid proteinase produced by Penicillium P -1007
QI Shu-wei;HUANG Zun-xi

..............page:93-98

Antisepsis and fresh-keeping effects of polyol fatty acid ester
XIAO Fu-gang;LUO Shong-ming;LIU Zhong-dong

..............page:87-92

Development of cereal-based nondairy probiotic products
TAN Bin

..............page:80-86

Effect of natural organic compound on the activities of neutral proteinase
WU Jing-ping

..............page:75-79

Synthetic study on lycopene
QIN Nan

..............page:71-74,40

Research progress on betalain
GAO Yang-xiang;LIU Xuan

..............page:65-70

Reduction of acrylamide formation in high-temperature processed foods
ZHANG Yu-ping;OU Shi-yi

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

Research on the rheology of phosphorylated starch acetic ester
ZHOU Rui;XIONG Han-guo;ZHANG Mei-ling;Sun Ming-dao

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

Reseach paper of a kind of compound brown-prevented impregnant with no sulfur dioxide
WAN Jian-xiao;AI Chu-xiang

..............page:54-56