China Food Additives 2006 Issue z1 Manufacture and research on the dry-cured ham flavor savory powder

Manufacture and research on the dry-cured ham flavor savory powder
JIANG Xin-ye

..............page:243-246

Application study of phosphate salts in baking,seafood & meat products
ZHENG Shan-qiang;SHE Ya-fei

..............page:240-242

The trend and application of prebiotics in functional sweetmeat
LIU Feng

..............page:365-367

Studies on the stability of microencapsulating bifidobacteriums in yoghurt
TAN Ying-chang;XIA Feng-geng

..............page:247-249

Characteristic and progress of biopreservative
QIN Nan;MIAO Wen-yu

..............page:250-252,201

Research on sodium dehydroacetate and its compound products
PENG Jia-ze

..............page:253-257

Study on the curing condition of some minor cereals
SUN Ping;ZHANG Hua-qian

..............page:258-261

Application of mustard in food
ZUO Yong

..............page:262-265

Research and application of Bone Stocks Extract Enzyme in meat processing
LIU Han-ling;JIANG Cai-qiao

..............page:266-269

The application of enzymes in flour quality improvement
YANG Jian-guo;GAO Yan-hua;WANG Jia;ZHANG Hong-xia;XING He-hua

..............page:270-273

Studies on preparation technology of calcium complex L-amino acid compound by both enzymatic hydrolysis and its bioavailability
GAO Ming-xia;QIN Wei-dong;MIAO Jing-zhi;CAO Ze-hong;TU Bao-jun;LU Zhao-qi

..............page:274-280

Change of taste compounds in hydrolysate of low-valued fish
ZHAO Mou-ming;CUI Chun;WANG Jin-shui

..............page:281-285

Study on the removed protein of vaccinium bractum thunb leave extract
HE Zhi-wei;LIU Zhong-dong;SHAO Bin;WEI Guo-hua;XU Xin-de

..............page:286-289

Study of chicken flavoring synthesis in peanut protein hydrolysate
WU Xiao;ZHAO Mou-ming;CUI Chun;WU Jin-wei;LIU Tong-xun

..............page:290-293

The study of chlorine dioxide disinfectant be using to the beverage bottles and barrels
XU Guo-long

..............page:294,183

Study on the environmental protection cleanness and energy-saving producing method in the D-xylose process
HAO Yun-long;CAO Zhe-li

..............page:295-299

Study in synthesis of high-purity tartrazine
DING Qiu-long;LE Yi-ming

..............page:300-303

Application of NaFeEDTA in Foods
YU Bo

..............page:304-311

Fungal lysozyme and its application in food industry
LIU Xiao-jie;HE Guo-qing

..............page:312-314,289

The research and application of soy protein modification enzyme
LIU Han-ling;WEI Mei

..............page:315-317,293

The application of potato cross-linking modified potato starch in yoghurt
HAI Tang;LU Chun-lin

..............page:318-321

A discuss on the production and application of sodium lactate
GUO Ting;YU Pei-xing;ZHANG Guo-xuan;CUI Yao-jun

..............page:322-323

The process of AA(arachidonic acid)added in dairy
LI Xiang-yu;WANG Zhi-ming

..............page:324-327

The function and application of tea beverage additives
MEI Cong-xiao

..............page:328-330,321

Production and application on oil powder for cold drink
CAI Yun-sheng;YU Jin-huan;WANG Yan-ping

..............page:331-333,249

The application of ultrafiltration ceramic membrane in the process of lactic acid purification
YU Pei-xing;ZHANG Guo-xuan;LIU Zhe;CUI Yao-jun

..............page:334-337

The application of maltitol in food
ZHANG An-guo

..............page:338-342,385

The characteristics and application of mathca
LAI Ming-qiao;WAN Chun-hong

..............page:343-344,348

New technology on preparation and controlled release of food flavor
WU Ke-gang;CHAI Xiang-hua;LI Wei-hua;ZHANG Shu-min

..............page:345-348

Application of natural edible pigments in instant noodle
CHEN Xu-hua;XIAO Lian-jun;ZHANG Lu-xia

..............page:349-352

How to make ham sausage taste more delicious
LIU Jian-jun

..............page:353-354

The exploitation for the extractive of fructus schisandrae chinensis in natural sapid substance
GUAN Xin-rui;HUO Fang;YU Wei-dong;HU Yao-hui

..............page:355-358

Application of antistaling agent on chilled meat
KONG Ling-ming;LI Fang;WU Feng

..............page:359-361,311

Carrageenan and konjac
FENG Cui-e

..............page:238-239

New research advances on edible mushroom dietary fiber
HUANG Yan-bo;WEI Dong;WU Rui-shan

..............page:232-237

Advances in researches on application and safety of isoflavones
REN Hui-ling;ZHANG Yong;ZHU Yu-jing

..............page:228-231

The crossbonding in suspension of potato starch with sodium
Dr.Piet Buwalda;CHEN Zheng-hong

..............page:225-227,174

Study on stability and antibacterial activity of yellow pigment of millet
TIAN Long;ZHU Xue-ying

..............page:221-224,220

The usage of complex paraben as antiseptic in the food field
ZHANG Xian-jiu;SU De-qiao;SHEN Jian;CHEN Guo-an

..............page:362-364

Analysis of odor-active compounds in beef and development of beef flavor
CHEN Rong-rong;LIU Xiao-jie;JIN Yi-ying

..............page:368-370

A new de-lactose cow milk product
YAN Yi-qian

..............page:371-373

The technique and application of soybean protein in milk products
ZHAO Qi

..............page:374-377

Study the effect of inulin on increasing the bone mineral density and the application of inulin to dairy products
SHENG Qing-hai;GENG Qian;WANG Zhi-hua;Mathias

..............page:378-381

Application of thickening agents in ketchup
CHEN Jun

..............page:382-385

Studies on preparations,functional properties and applications of L-carnitine
XIANG Zhi-nan

..............page:386-390

Lab mini UHT whole line
Shanghai Triowin Tech.Co.,Ltd

..............page:391-392

Choice & application of function ingredients for the long shelf-life bread
CHEN Jie

..............page:393-398

High-purity oligosaccharide and Its application in the third-generation health food and highly effective feedstuff
MOU Yun-qin

..............page:399-402,398

Research and development of new savory flavor series
ZHAO Jun-zhe

..............page:403-405

Faster,stronger,fitter,with Glanbia's Provon(R) Revive
Glanbia Nutritionals(Ireland)Co.,Ltd.

..............page:406-407

Weight loss:a multi-mechanism approach-Prolibra(R) in weight loss
Glanbia Nutritionals(Ireland)Co.,Ltd.

..............page:408-411,390

New positioning of Litesse——synchronizing with food industry development
Stella Wang

..............page:412-413

The China Public Nutrition Improves the OLIGO Project (Baolingbao)Pushing Forward a Meeting Introducing
Shandong Baolingbao Biotechnology Co.,Ltd.

..............page:414

Cirinin control in processing monascus red
YANG Xiao-chun;HU Wen-lin;XIE Feng-jiao;WANG Min-jun

..............page:109-212,145

Study on the application of MCC on ice cream production
LIU Mei-sen;HE Wei-ping;CAO Yan-ming

..............page:206-208

Xylooligosacharide
XIAO Lin;ZHAO Lei;REN Zhi-guo

..............page:202-205

Yogurt production problems and solutions
LING Hai-bo;ZHOU Yan

..............page:198-201

The extraction and research of pigment from black carrot
LIU Nan;LU Xiao-ling;YAO Xiu-ling

..............page:217-220

Advancement of studying on natural colorants used in beverage
JIN Yi-ying;CHEN Rong-rong;LIU Xiao-jie

..............page:213-216

Analyze production condition,requirement,moisture-absorption reason of chicken complex flavoring
SI Bo

..............page:138-139,126

Sugar of life-Trehalose
Michael Sen;Jack Ma

..............page:136-137

85% Lactose intolerance market solution
ZHAO Shao-hua

..............page:127-135,91

Health food material:dietary fiber
CHEN Ya-fei

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

The characteristics and perspective analysis of functional sugar
YANG Hai-jun

..............page:146-157

Soybean peptide's nutrition and its safety used in food industry
LE Guo-wei

..............page:140-145

WellBeing Food TrenZ(R)-Firmenich Flavor Solution
Firmenich

..............page:436

ye huang su yu ren ti jian kang
zhe jiang yi yao gu fen you xian gong si xin chang zhi yao chang

..............page:436-440

Purification of High Value-added Food Ingredients by Modern Separation Technologies
NOVASEP

..............page:447

Plant Sterols,A Natural Way of Heart Health/Focus in the coming Two Years:the Beijing 2008 Olympic Games Imbues Your Products With Sports Craze/Application of Erythritol
Cargill Investment(China)Ltd

..............page:448-449

Application of Nutrients in Fortified Food
Shanghai Richen Industrial Co., Ltd.

..............page:449-450

Active Calcium-The New Technique for Milk and Drink
Shanghai Richen Industrial Co., Ltd.

..............page:450-452

Situation and development on cultures for yoghurt
YANG Weng-xiong

..............page:121-123,137

The science of D-ribose as a new functional ingredients in food and beverage(Ⅰ)——The mechanism on the health of skelton muscles
Clarence Johnson;WANG Zheng-ping

..............page:109-115

Application current situation and prospect of sucralose in China
HU Guo-hua;MA Zheng-zhi;SHEN Yun-fei

..............page:58-61

The analysis of anthocyanins as food additive
YANG Xiu-juan;ZHAO Xiao-yan;MA Yue

..............page:107-108,96

H-BIO China soup extraction-the impulse of the development of instant noodle indutry
ZHAO Xiu-nian

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

Regulation of mixed additives in japan and comparisons with in China
ZHONG Xu-dong

..............page:97-102

On Chinese functional food from the view of health trend
ding zhen

..............page:92-96

Development on Hongqu in China
FU Jin-quan

..............page:89-91

The market status and trend of dietary fiber home and abroad
WANG Yan

..............page:87-88,71

Trend and challenge on dairy industry
GAO Song-bai;I Chun-yuan

..............page:83-86,76

Development prospect of natural food plant spices industry

..............page:82,115

Discussion on the production,use and management of compound food colors
CHEN Wen-tian;LI Hai-xia

..............page:80-81,61

Processing food with enzymes in China
Novozymes(China)Investment Co.,Ltd.

..............page:77-79,52

Trans fatty acids in specialty fats
YUAN Xiang-hua;LUI Zhi

..............page:72-76

Report for chinese potato starch industry development
ZHOU Qing-feng

..............page:62-71

The function,application,manufacture and development of fructooligosaccharides
ZHOU Ri-you;XIANG Chun-yan

..............page:116-120

Application current situation and prospect of compound sweeteners in China
HU Guo-hua

..............page:53-57

Food additives and ingredients for adjusting fattiness in human body blood
YOU Xin

..............page:46-52

Schedule of Food Ingredients China 2007 Fechnical Seminar

..............page:43-45

Schedule of Academic Conference of FIC 2007

..............page:41-42

shi pin tian jia ji he pei liao xing ye de ke ji chuang xin you li di tui dong zhuo shi pin xing ye de ke ji chuang xin he fa zhan

..............page:21

Application of RYOTO Sucroesters in Candy & Milk Cream Products
Mitsubishi Kagaku Foods Corporation

..............page:414-416

Exploiting High Pressure in Dairy Applications
Fonterra(China)Limited

..............page:417

Omega-3s Never Tasted So Good:Formulating Food Products with life'sDHA,a Vegetarin Source of DHA Omega-3
Martek Biosciences Corporation/Cyanotech Corporation

..............page:417

Astaxanthin-the Anti-Inflammatory Caroteniod
Martek Biosciences Corporation/Cyanotech Corporation

..............page:418

Specification of Yeast Extract and Its Application in Sauce Fermentation
Angel Yeast Co.,Ltd.

..............page:418-420

Production and Application of Total Crystal Xylitol
Yu Cheng Fu Tian Pharmacy Co.,Ltd.

..............page:421-424

Technology of De-Lactose from Milk
Shanghai Songleo Dairy Industry Co.,Ltd.

..............page:424-429

Research Progress of Probiotics and Application in Food Industry
Harbin Meihua Bio-tech Co.,Ltd.

..............page:429-435

The status and prospect of biotechnology in food additive and ingredient industry
YAO Ji-cheng

..............page:184-197,163

The harmfulness and countermeasure of chloro propanol in the flavor
DING Yuan-zhou

..............page:181-183

Analysis and research on the problems appeared in baked meat
ZHANG Yong

..............page:179-180,157

Quantitative estimate on mix quality of season powder
KONG Ling-hui

..............page:175-178

Benecol(R)—a unique food ingredient for efficient and safe lowering of serum cholesterol levels
Ingmar Wester

..............page:169-174

Practical steps in removing trans fats from oil & fat products
Jonathon Mallinson

..............page:164-168

Detoxification of vitamin E on mycotoxins produced by fusasium
YOU Li-wei;CHEN Feng

..............page:160-163

The basic and the senior preservation in meat products
XUE Wei-ling

..............page:158-159,168

ye huang su zai yin liao he guo dong zhong de ying yong
zhe jiang yi yao gu fen you xian gong si xin chang zhi yao chang

..............page:440-444

ye huang su zai leng dong shi pin bei kao shi pin zhong de ying yong
zhe jiang yi yao gu fen you xian gong si xin chang zhi yao chang

..............page:444-447