China Food Additives 2012 Issue 4 Food additives standards needs to be strictly followed in Food industry

Food additives standards needs to be strictly followed in Food industry
ZHANG Shou-wen

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

Study on the analysis of garlic polysaccharide extracts and its laxative function
ZHANG Min;BI Hua;JI Xu-qian;DU Wei-na

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

The symposium of technology and standard for caramel held in Beijing

..............page:63

The influence of microwave on the properties of thickening agents
LIU Peng1;LIU Zhong-dong2;GU Cai-qin1;CHEN Fei1

..............page:84-86

Studies of lysozyme on the inhibiting efficiency of the microorganisms in soy sauce
FAN Yun-ying

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

Studies on the extraction and purification of total flavones in camellia oleifera abel leaves
XIAO Xin-sheng;ZHANG Min;YUAN Xian-you;LI Dong;YANG Ying

..............page:93-97

Determination on papaverine in meat broth by Ultrasonic-microwave synergistic extraction-HPLC
XIN Hai-hong1WANG Ting-xin1ZHU Lu-jia1ZHANG Xiao-yu1WANG Yu2

..............page:250-252

Study on microwave-assisted extraction of flavones from prunus pseudocerasus leaves and its antioxidant activities
LI Chen;JIANG Zi-tao;LI Rong

..............page:103-108

Study on optimization of total flavone extraction from Lonicera and bacteriostasis
TANG Kai;YAN Jie;HUANG Xin

..............page:154-157

Toxicology and safety assessment of lutein chewable tablets
ZU Jin-lin;XU Xin-de;SUN Xiao-xia;WANG Chao-ying;WANG You-fang;HU li-dong

..............page:158-165

Comparison of different pretreat mentmethods for reducing sulfur dioxide residues in foods
LUO Qiu-shui﹡;ZHOU Zhi-e;TANG Kai-jie;LIN li-ping;REN bao-yu

..............page:186-190

Study on the properties of canthaxanthin water dispersion
ZHANG Li-hua;XU Xin-de;SUN Xiao-xia;LV Hong-ping;WANG Chao-ying; WANG You-fang;HU li-dong;Chen Ai-wu

..............page:127-130

Preparation of oligo chitosan from shrimp head shell
LIU Han-wen;WANG Bo;GE Mei

..............page:147-153

Study on the gel property of konjac gum-carrageenanxanthan compound gum and its application in meatball
CHEN Zhe-min;WAN Jian-zhen

..............page:191-195

Research of lactobacillus acidophilus freeze-dride impact factor
YAN Pei-feng;WEI Zong-feng;WU Bin

..............page:166-169

Study on ultrasonic-enzyme technology for production of slowly digestible starch
BI Li-zheng;LIU Zhong-dong;YANG Yong-mei;GONG Ben-qian;GUO Pei-pei

..............page:177-180

Effect of tea polyphenols and astaxanthin on antioxide of fish oil of Nan-Wan sand gurnard
XING Shu-jie;LIU Kai-hua

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

FIC have the honour to win the chinese top 10 brand of light industry again

..............page:53

FIC-Autumn 2012 will move to Guangzhou

..............page:56-57

China food additive and ingredient pavilion take part in the IFT for 13^th times

..............page:54-55

The preliminary examination meeting of national food safety standards for food additives of disodium succinate et al held in Beijing

..............page:62

fa gui yu biao zhun dong tai

..............page:261-262

Comparison on the maximum nitrite content in food between codex alimentarius commission (CAC) and China national standards
YAN Yun-qiao;Wu TING-ting;RAN Sheng;JIANG Jia-jian;ZHU Shuang-liang

..............page:235-240

Research of the immobilized lactase of low-lactose milk manufacture
SUN Dong-yue1;CHEN Li-jun2

..............page:245-249

zhong guo guo jia zhan tuan can jia ri ben ifia 2012 zhan zong jie

..............page:263-264

Studies on physico-chemical properties of the dietary fiber prepared from pumpkin with different treatments
MENG Yi-fang;JIN Hui;ZHENG Yang-yang;WU Jing-dong;LI Rui-zhi; ZHANG Yong-jun;ZHU Li-yun;LI Jia

..............page:122-126

Antibacterial effects of monascu and its application
ZHANG Jia-jia1;GAO Jie2;LIN Ji-heng2;XU Juan2; ZHOU Chen-wei2;CHEN Mei-ling2;RUAN Hui2

..............page:241-244

Research advances in red pigment extracted fromJujube peel
YOU Feng1;HUANG Lin-xin1;2;ZHANG Cai-hong1;XIE Pu-jun1

..............page:223-230

Study on the preparation of antioxidant activity peptide from walnut protein hydrolyzed by papain
ZONG Yu-xia;YANG Hai-yan;LAO Fei;ZHU Zheng-lan;KONG Ling-ming

..............page:170-176

Optimization of refluxextraction process of total flavonoids from ophiopogonis radix by central composite design-response surface methodology
YIN Ling;CHEN Hong-ping;PENG Yue;WEI Zheng;LIU Rong;LIU You-ping

..............page:212-217

Study on the chemical processes of preparing of erythrose
JIANG Xi-sheng;QIU Xue-liang;ZHANG Li-ang;LI Lin;GUO Yan-min

..............page:207-211

20 enterprises in food additives and ingredients fields are got in the top 10 enterprises of China light industry respectively

..............page:60-61

Study on extraction and anti-oxidation of polyphenols from cane top
LI Chun-hai1;2;SUN Wei-dong2

..............page:181-185

The application of combined rebaudioside A sweeteners in cake
YANG Xu-yan2;HU Guo-hua1;SUN Jing-wen 3;LI Yi-dong3

..............page:196-200

Study on the high content of water-soluble capsicum
ZHANG Zhi-zhong;WANG Wen-xing;SU Yu;ZHANG Jian-guang

..............page:109-113

Technology for improving the melting point of crystal sorbitol
HE Jun-lin;WANG Jian-ping;LI Ning;HE Li-ping;WEI Bing-qian;WEI Chun-yan

..............page:98-102

Studies on the physical-chemical properties and stability of lutein esters CWS powder
HUANG Yuan;CHAI Xiao-lei;CHEN Bi-cong;CHEN Jian-bin;WU Wen-zhong

..............page:71-74

Studies on preparation and antioxidant activity of selenide gleditsia polysaccharide gum
CHEN Yan-qing;ZHANG Xiao-lu;LI xiang

..............page:118-121

The effect of L-cysteine hydrochloride on the gardenia yellow pigment
SUN Zhi-yong1;XIANG Xiao-hong2;DENG Zhen-tao1;FENG Li-juan1

..............page:131-135

The study of enhancing immune functionon Galacto-Oligosaccharides
ZHANG Dong-jie1;3;CHEN Yun1;3;ZHAO Shu-ping1;3;LI Hong-liang1;YU Jing-hua1;2

..............page:141-146

Application of clustering analysis of volatile components in the identification of soy sauce
Tan Li-xian

..............page:201-206

Determination of benzoic acid,sorbic acid and dehydrogenation acetic acid in food preservatives by high performance liquid chromatograph
CEN Qin;ZHOU Chang-min;HUN Meng-kun;SHI Tie-jia;SU Qian

..............page:253-255

Study on the properties of sweet potato starch-konjac glucomannan film
WANG Jun

..............page:136-140

Highly sensitive silver mirror substrate preparation and its applicationto surface enhanced raman spectroscopic detection of sudanⅠ
ZOU Shi-ying 1;LI Tao2;WANG Rong1;GONG Hong-li1;ZHANG Hai-tao1

..............page:256-260

Studies of the mechanism of curdlan gel
JI Wu-ke1;2;ZHANG Yong-gang 1;2;WU Lin1;2;YAN Xi-hai2;WAN Li-ping2

..............page:231-234

Effect of ultrasound treatment on hydroxypropyl corn starch
HU Ai-jun1;ZHANG Xiao-qinq2;ZHENG Jie1;LI Qian1;YANG Lin1;LU Jing1; Ministry of Education;College of Food Engineering and Biotechnology;Tianjin University of Science & Technology;Tianjin 300457;2.Modern Analytic Technique Research Center;Tianjin University of Science & Technology;Tianjin 30045)

..............page:80-83

As the brand exhibition,the influence of FIC2013 increases substantially,it keeps a watchful eye on the industry in the world

..............page:58-59

Process for preparing cationic waxy maize starch
LI Xian-cheng

..............page:218-222