China Food Additives 2009 Issue 1 The current situation and application of risk assessment methods on food additives

The current situation and application of risk assessment methods on food additives
ZHANG Jian-bo;LIU Xiu-mei

..............page:45

The functional characters and applications of xylose crystal——A non-calorie sweetener
YOU Xin;ZHU Lu-jia

..............page:52

The manufacture, physic-chemical properties and special use of mono-and diglycerides
HU Yong-tao;LIU Zhong-dong;YANG Jing;ZHENG Zi-jian;HU Dao-hua

..............page:57

Application prospect of trehalose
PENG Ya-feng;ZHOU Yao-bin;LI Qing;XUE feng;FENG Jun

..............page:65

The extraction and application of citrus peel oil
LIU Tao;XIE Gong-Yun

..............page:70

The development of corn zein peptide processing
WU Ze-zhu;CAO Long-kui;SHENG Yan

..............page:74

Study on Rosa juice anti-fatigue and cholesterol reducing in vitro
LIN Xuan-xian

..............page:78

Research progress on yeast cell wall polysaccharides
ZHAO Ji;REN Jun-qi;LU Cai-xia;DIAO Xue-yang;ZHANG Tian-jing

..............page:82

The study of Black Bean Red extracting from black soybean and its physical and chemical properties
ZHU Hong-da;ZHANG Hui;ZHANG Mei-rong;LIU Yu-hua

..............page:86

Study on a lactic acid bacteria with sticky characteristics and its application
WANG Yan-ping;LI Chao;ZHANG Bin;Zaheer Ahmed

..............page:91

Studies on the stability of Bafidobacterium infantis BI-G201
FU Li-jian;SONG Shi-liang;YANG Fang;MA Kai;FANG Shu-guang

..............page:96

Study on extraction of grape seed oil
LIU Wen-jie;DAI Jing-jing;ZENG Fan-jun

..............page:100

Studies on the property of Octenyl Succinic Anhydride modified waxy corn starch
CAO Lan-miao;HAO Chang-xin;LI Xiao-ling;GAO Leng

..............page:105

Study on antioxidant capability of tea polyphenols and its derivatives
WU Jia-min

..............page:110

The character and applications of edible sodium polyacrylate
ZHOU Yu-guang;FU Guo-ping

..............page:114

Effects of homogenizing conditions on the quality of fat free whipped cream
GUO Hua;GUO Si-Yuan

..............page:118

Formulations and applications of lutein
ZHANG Li-hua;XU Xin-de;HU Yuan-yuan;SHENG Xiao-chun

..............page:122

Advanced research on natural preservatives in pickles
YU Yi;WANG Jing;YE Chuan-fa;ZHU Ru-hui

..............page:126

The applications of natural clarifying agent to the refining of the brown pigment extracted from chestnut shell
LI Chao-Feng;WANG Li-Hua;YANG Bai-Zhen

..............page:129

Antioxidation of superoxide dismutase and its application in food industry
MENG Yu-zhu;LEI Chang-gui;WANG Xia;MA Yong;ZHANG De-guang

..............page:134

The function and application of the canarium album polyphenols
CHEN Gang;JIANG He-ti;TANG Chun-hong

..............page:138

Extraction of flavonoids from sweet osmanthus leaves aided by ultrasound
GENG Jing-zhang

..............page:142

Study on the influencing factors of gel breaking strength of amidated low ester pectin
LI Qiao-qiao;LEI Ji;SHUI Yong-hong;JIANG Xue-jun;SONG Hong-yan

..............page:146

The determination of vitamin B12 in fermentation broth by high performance liquid chromatography
GUO Xing-hui;WANG Li-li;YI Hong

..............page:152

Effects of antioxidants on amino acids in glycine-glucose reaction system
LIU Hong;OU Shi-yi

..............page:157