China Food Additives 2006 Issue 2 Application and safety of propolis in the preservation of the food

Application and safety of propolis in the preservation of the food
REN Chuan-ying;ZHAO Yong-huan;ZHU Chun;LI Jing-wei

..............page:129-132,161

Hurdle technology and its application in processing of lightly saline and soft package pickle
ZHANG Chang-gui;DONG Jia-bao;WANG Zhen-xu

..............page:133-136

Technology of storage & freshment of strawberry
YANG Wen-xiong;FANG Zheng;FENG Shuang-qing

..............page:137-143

Characteristic of natamycin and application in food industry
WANG Gui-fang;ZHAO Shao-hua

..............page:144-151

Determination of the content of Se in foodstuffs by catalyzing kinetic spetrophopomentry
LIU Ling-yun;MA Xiao-ming;ZENG You-ming

..............page:152-155

Determining the content of the sodium benzoate in drink and salted vegetables using HPCE
FANG Ming;LI Yong

..............page:156-158

Analysis and determination of chlorophyll components in salicornia bigelovii torr.
ZHANG Ai-jun;SHEN Ji-hong;WANG Neng-fei;ZHANG Yi-ping

..............page:159-161

Notice No.1 of Health Ministry of P.R.C.

..............page:162-163

Review on Food Ingredients China 2006

..............page:164-167

19 kinds of food additives have new national standard or industry standard

..............page:168

Domestication of monascus and its application in fermentation product
LI Hui;WANG Yi-jing

..............page:126-128

The foam separation technology and its application in food industry
WANG Chun-yan;ZHONG Geng

..............page:122-125

The properties,applications and present studies on the amidated low methoxy pectin
LI Qiao-qiao;LEI Ji

..............page:117-121,128

Application of additive in deep-frozen dumpling
LI Chang-wen;LU Yan-qi;WANG Zhang-cun

..............page:114-116

Review of gardenis yellow pigment
ZENG Fan-kui;LI Ai-jun;HUANG Xue-song

..............page:110-113

Isolation and screening of lactic acid bacteria for γ-amino butyric acid production
XU Dong-yun;ZHOU Li-ping;TONG Zhen-yu;MA Li-feng

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

The optimization of the enzyme producing condition and the transformation condition to prepare AA-2G
HUANG Min;QIU Juan-ping;ZHONG Li

..............page:100-104

Antioxidants in oilseeds
LIU Qing;YAO Hui-yuan

..............page:95-99

Sweeteners, sugar alcohols and dental caries
SUN Jian-guang;GAO Jun-lian

..............page:90-94,99

Measures of avoiding yoghurt postacidification
LI Zhen-shun;ZHANG Xiu-juan

..............page:87-89

Zeaxanthin and its physiological function
DONG Xu-li;ZHANG Hui;XU Gong-shi

..............page:83-86

Recovery of tocopherol and phytosterol from deodorizer distillates
JIANG Hong-feng;QIAN Jun-qing

..............page:79-82,86

The recent development and scope for future of functional foods in Japan
YAN Zhang;BODI Hui

..............page:74-78

The research and progress of edible natural yellow pigments
TANG QIU-lin;ZHAO Hai;QI Tian-sheng

..............page:68-73

Studied on extraction the fruit pigment of vaccinium bractum thunb by resin
XU Lei;LIU Zhong-dong;CHEN Zhao-tan;SHAO Bin

..............page:64-67

Study on mixed fermentation of bifidobacterium
YAO Shuo-ying;XIA Feng-geng;LIANG Shu-wa

..............page:60-63,73

Study on the extraction of β-1,3-D-Glucan from the cell wall of medical yeast
GONG Yan-jie;GUO Si-yuan;WEI Dong;CAI Miao-yan

..............page:57-59,53

Study on crystal geniposide
wu shi jing ; li hua ; peng nan you ; qi yue bao ; cheng li hong ; ye fan

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

Microcosmic research about extracting the pectin under the microwave
LIU Zhong-dong

..............page:51-53

Study of cellulase produced by trichoderma koningii ZJ4
LIU Xiao-jie;WU Wei-du;ZHU Yun

..............page:47-50,73

The extraction and structure research of proanthocyanidin
WU Peng;WANG Ming-lin

..............page:41-46

The speech of Mrs.PAN Beilei in the council meeting

..............page:22

Secretary general of CFAA Mr.Qi Qingzhong spoke in the council meeting

..............page:22-24

Mr.GUO Xiang addressed a meeting

..............page:24

Mr.ZHANG Tao addressed a meeting

..............page:25

Special report on Food Ingredients China 2006

..............page:26-31

3 academic conferences and 18 technical seminars attract a large audience

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

te xun

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

Focus on Shanghai Apple Flavor & Fragrance Co.,Ltd.

..............page:36-37

Report for the visiting food additive companies in shandong

..............page:38-39

Letters about sticking up for the interests in food additive industry

..............page:40