China Food Additives 2008 Issue z1 The production and application of the maltitol

The production and application of the maltitol
TIAN Qing;WANG Cheng-fu;ZHANG Xiao-ning

..............page:301-302,296

The research and application of a kind of new ingredient for minced meat
LIE Zheng-fang

..............page:299-300

The applying of additives in steamed bread industry
LENG Jian-xin;DONG Bin

..............page:297-298

The application of yeast extract in amino acid fermentation technology
YOU Ke-hao

..............page:295-296

The research and application of yeast extract with very delicious
LI Ku;LI Pei

..............page:292-294

Studing the craft of developing the non-sugar candy using xylitol and maltol
WANG Cheng-fu;TIAN Qing;WANG Guan-bin

..............page:303-305

Trends on new candy products and application of flavor in Europe and Southeast Asia
WU Yan-ling

..............page:306-308

Basic properties and food application of Curdlan
XU Ting-zhen

..............page:309-318

The developing trend of milk products in the world and the application of soluble soybean polysaccharide stabilizer in milk drinks
ZHONG Xu-dong

..............page:319-322

The research on chews candy with fruit juice
TU Liang-cai

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

The determination of xylooligosaccharides content in pectin using sulfuric acid hydrolysis and methodology verification
XIAO Lin;LI Yu-mei;ZHAO Lei

..............page:178-180

Research and development of cheese flavor
Wang Jian-ming;Li Bing-ye;MA Feng-yan

..............page:171-177

Determination of benzene in soft drink by headspace gas chromatography
JIN Shi-mei;ZHU Hui

..............page:289-291

Prevention of the antibiotics contaminate the milk and the newest test instrument
WNAG Gui-fang

..............page:285-288

Preparation and comparison of traits of edible film composed of raw and cross-linking potato starch
HAI Tang;LU chun-lin;REN Qingkaorile

..............page:282-284

Apply new basic seasoning material on recreational food
KONG Ling-hui

..............page:278-281

Application of transglutaminase(TG) in food processing
LIU Han-ling;WEI Mei;YANG Cai-ju

..............page:253-258

The general weight management marker situation
Song Sheng-lei

..............page:249-252

Action and Application of the natural Lutein ester in high pure
ZHANG Hui;ZHANG Mei-rong;ZHU Hong-da

..............page:246-248

The Industry application of advanced separation technologies in food additive industry
Jean de LATAILLADE;YUAN Bin;FANG Yu-yu

..............page:236-245

Natural vitamin king——Sea buckthorn in the application of food ingredients
LU Chang-zheng;SHAN Yong-kai;LIU Hong-zhi;Yang Li-hua;MA Guang

..............page:229-235

The deep processing of Jinhua Ham and flavor essence research and development
Ding Yuan-zhou

..............page:225-228

Development on vegetable soup powder
CHIU Bao-Wen;MIAO Chen-Yi

..............page:223-224

Lactobacillus plantarum and its application in food industry
QU DoIlg-mei;LIU Xiao-jie

..............page:219-222

New production technics of bifidus-factors in beer
YANG Yuan-zhi;YANG Hai-jun;YUAN Wei-tao

..............page:217-218,209

The nutrition of walnut powder and Its application in manufacturing protein beverage
CHEN Jie-hui;CHEN Jia-zhang

..............page:214-216

The production and application of oligomaltitol powder
BAO Yuan-xing;DOU Peng

..............page:210-213

Improving quality Of fermented wheat foods by a novel amylase
Danisco A/S

..............page:207-209

Functions,extraction and developmental perspective of epimedium polysaccharides
YANG Xiao-hua;ZHANG Hua-feng;Wang Ying

..............page:184-187

Advances on the research of plant protein hydrolysis modification——Wheat gluten and peanut protein
ZHAO Mou-ming

..............page:188-193,206

Research on application of nuclease to promote the flavor nucleotide yield of yeast extract
LIU Han-ling;HUANG Yue-gui;LU Yan-ning

..............page:194-197

The research advance in extraction and purification of natural pigment
WANG Tong-yi;FAN Jing;ZHAO Bing

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

The choice of iron fortificant and applictation of NaFeEDTA in food fortification
DING Xin;XU Zhong-min;CHANG Xin

..............page:202-206

Food additives and functional ingredients
YOU Xin

..............page:43-51

Development and application progress on gellan gum in China
HU Guo-hua;MA Zheng-zhi;WU Bin

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

Cocoa market in China:opportunities and challenges
GUO Wei-ping

..............page:52-57

di shi er jie zhong guo guo ji shi pin tian jia ji he pei liao zhan lan hui zuo di shi ba jie quan guo shi pin tian jia ji sheng chan ying yong ji shu zhan shi hui food ingredients china 2008 xin chan pin xin ji shu fa bu hui ri cheng an pai

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

di shi er jie zhong guo guo ji shi pin tian jia ji he pei liao zhan lan hui zuo di shi ba jie quan guo shi pin tian jia ji sheng chan ying yong ji shu zhan shi hui food ingredients china 2008 xue shu bao gao hui ri cheng an pai

..............page:39-40

qian yan 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:38

Application of fish glue protein in codonopsis lanceolata
NI Hai-pin;WANG Jun;ZHAO Ya-ping;ZUO Wen-cheng

..............page:276-277,245

Application of esterified red starter in the production of multiple-grains type daqu in jiang-huai river drainage area
CUI Ru-sheng;CUI Feng-yuan;HU Ji-sheng;KONG Xiang-yu

..............page:273-275

The growth ingredient and culture application about the caproic acid bacteria
ZHANG Zong-qi;YAO Ji-cheng

..............page:268-272

Application of Spice flavor essence and oleoresin in food processing
WU Yao-jun

..............page:266-267

The effect of composite foods flavor agent application in savory foods
PENG Jia-ze;PENG Yu-ting

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

Maxilact new application in low lactose yogurt
XU Ya-qing

..............page:259-261

Research progress on application of konjac gum in China
MA Zheng-zhi;PENG Xiao-ming;DONG Jie;WU Bin;HU Guo-hua

..............page:101-107

Natural betaine——a Superior functional ingredient
WANG Xun

..............page:98-100,150

Market and application of polydextrose
YANG Yuan-zhi;YANG hai-jun;XIN Xiu-feng;HUANG Jing

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

China no-lactose dairy & food market developing——Let the dream for everybody drinking milk happening
ZHAO Shao-hua

..............page:83-94

High dietary fiber milk-new image of the functional dairy
Elvis XU

..............page:80-82

Financing strategy for food corporation
CUI Kai

..............page:72-79

Application current situation and prospect of high-power sweeteners in China
HU Guo-hua;MA Zheng-zhi

..............page:68-71,130

The advent of prebioticsera
YANG Yuan-zi;LIU Feng

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

Development on the beverage of acidic soya bean milk
LIU Song-tao

..............page:168-170

Study on preparation of HAP powder from fisheries wastes
JING Xin-ye

..............page:165-167

Effect of isomalto-oligosaccharides on regulation of fecal flora
YANG Yuan-Zhi;HUANG Jing;XING Xiu-feng;LI Fa-cai;YANG Hai-Jun

..............page:160-164

The research of the ice cream sensory evaluation and data processing
ZHU Chuan

..............page:154-159

Study on inulin and bone health
LIU Xiao-jie;ZHAO Yun;TONG Ji-feng

..............page:151-153

The extraction and purification of the anthocyanidins additive on the status and development trend
WU Ke-wei;MA Yue;ZHAO Xiao-yan;LI Ying-biao

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

Sources,components and function of carotenes
SHAO Bin;XU Xin-de

..............page:143-146

Soybean peptide on the growth and activity of lactobacillus
SHEN Hui-xiang;LE Guo-wei

..............page:131-142

Preparation of natural milk flavor by enzymolysis of butter and subsequent oxygen pyrolysis
HUANG Han-rong;CHEN Yu-ming;SHI Qing-long;LUO Chang-rong

..............page:125-130

Summarize of seafood condiments
WU Jing-wei;YAN Wei

..............page:120-124

Preparation concepts and crucial technologies of meat flavorings(Abstract)
SUN Bao-guo

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

Market analysis for China cheese market and its development strategy
HAO Chang-ming

..............page:115-118

Some thinkings for make the Chinese flavor float toward world
KONG Ling-hui;XING Xiao-yang;GAN Yi

..............page:110-114

Application development of xylooligosaccharides in dariy products
XIAO Lin;WANG Ling

..............page:108-109,150