China Food Additives 2013 Issue 1 Effect of phosphate water temperature and quantity on the quality of steamed bread

Effect of phosphate water temperature and quantity on the quality of steamed bread
HE Ya-qiang

..............page:157-160

Preparation and application to a new type of fat substitute
MA Zong-hui;ZHENG Min-ying;ZHENG Lei;SUN Wen-chao;ZHENT YanBio-tech R & D Co.;Ltd.;Shanghai 200137)

..............page:198-202

Effects of κ-carrageenan oligosaccharides on cell proliferation and collagen secretion in cultured mouse skin fibroblast
WANG Tian-qi1;WU Hai-ge1;2*;YAO Zi-ang1

..............page:126-129

Optimization of enzymatic hydrolysis of ACE in inhibition peptides from almond by response surface method
KONG Ling-ming1;LAO Fei1;2;LI Fang3;ZHU Zheng-lan1

..............page:130-136

zhong guo shi pin tian jia ji he pei liao xie hui si jie ba ci chang wu li shi hui hui yi ji yao

..............page:230-231

According to our country’s situation,develop sugar and sweetener industries
YOU Xin

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

Determine lead in calcium carbonate by HG-AAS
LUO Lan-fen;LI Jin-yu

..............page:219-221

Effect of curcumin on oxidative stress in diabetic rats
GAO Wei;ZHANG Xue-mei;ZHU Lu-jia*

..............page:88-91

The influence of red rice red pigment to the antioxidation capacity of aging mice serum
ZHOU Yan-hua1;LU Xiao-ling1*;ZHANG Wen-juan1;MENG Ying2;ZHANG Feng2

..............page:72-75

Review on the extraction and physiological activity of tomato seed oils
JIA Xue-feng 1;WU Hong-bin1;JIN Xin-wen1;YANG Yong-jun2*

..............page:203-207

Carotenoids in natural food chains
YANG Bo-yuan;HUI Bo-di*

..............page:189-197

Immobilized cyclodextrin glycosyltransferase in catalyzing transglycosylation
XIAO Qiu-yan;XIA Yong-mei*

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

The application of erythritol in low calorie food
YANG Yuan-zhi;LI Fa-cai;SHUAI Bin;ZHOU Da-wei

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

Study on the extraction process of proanthocyanidin from Xinjiang Elaeagnus angustigolia L.Jujubes
FAN Yong-hong*;ZHAO Na;ZHANG Shao-lin

..............page:76-80

Content change of the tingling-taste components when the pericarps of Zanthoxylum Bungeanum Maxim.processed in boiling water orhor oil
GONG Jing-xin;YANG Zheng;XIE Jian-chun;CHEN Hai-tao;SUN Bao-guo

..............page:62-66

Detecting the polymerization degree of proanthocyanidins with viscosimetry
ZHAO Ping;LIU Ya-jing;ZHANG Yue-ping

..............page:149-152

Study on acetylization modification and properties of condensed soybean phospholipids
ZHOU Jia-jia;LI Gui-hua;WEI Li-ge;BI Li-zheng

..............page:104-108

Study of preparing acid-resistant non-dairy creamer by modified starch
WANG Biao;LIU Jie*

..............page:165-169

Effects of emulsifiers on emulsion stability of release agent
HAN Xue;YANG Jing;XUE Yan-yi

..............page:145-148

The application of calcium hydroxide in food industry
XU Bao-ming;ZHENG Shu-zhen;ZHOU Jun-hua;WANG Bao-qing; MA Lin-yun;GUO Jian-fang;YANG Fang;YANG Yu-hua

..............page:186-188

Study on fed-batch culture of yeast using maize medium
HAN Jun-jun1;LIU Chang-hong2;YANG Zhao-ming1;2

..............page:153-156

Study on the technology of removing proteins from alkali soluble crude polysaccharides from bean dregs
WANG Long-yan;WANG Wen-xia*;ZHANG Hui-jun;FU Rong-rong

..............page:98-103

Studies on ultrasonic extraction of red pigment from wild pyracantha fortuneana fruit
XIONG Hai-rong1;WEN Zhu-you2*;JIANG Li-hua3;XIONG Yuan-fu4; LI Xia4;HUANG Zhong-liang3

..............page:121-125

guan yu pi zhun dan bai he xiao qiu zao deng 4 zhong xin zi yuan shi pin de gong gao

..............page:227-228

FIC-Autumn 2013 will be hdld in Guangzhou this November

..............page:48-49

zhong guo guo jia zhan tuan can zhan mei guo supplyside west 2012 zhan zong jie

..............page:234-235

The optimization of tagatose’s crystallization conditions
XIN Cheng-fu;JING Wen-li;YU Li;RENG Shang-mei;LIU Hai-liang

..............page:142-144

Response surface analysis the effect of enzymes on noodle quality
LV Ying-guo;ZHANG Fang-fang;CHEN Jie

..............page:175-180

Workshop on the development of marigold industry

..............page:50-51

The physicochemical properties of lycium barbanan polysaccharide fractions obtained by ultrafiltration
ZHANG Min;TANG Xiu-li;WANG Fang

..............page:67-71

Research advances in ε-poly-L-lysine and effects of culture medium on its biosynthesis
WANG Guo-liang;WANG Jin-zhi;HAN Wen-jing;FAN Chun-yan; TANG Hong-ge;ZHANG Guo-feng

..............page:208-213

Impact of monoglyceride addition on the stability of an emulsion stabilized by casein
YANG Jing1;ZHAO Qiang-zhong2;WANG Yong3;KUANG Wan-mei2; HU Dao-hua1;ZHAO Mou-ming2

..............page:137-141

guan yu fa bu shi pin tian jia ji an shui (gb29201-2012) deng 29 xiang shi pin an quan guo jia biao zhun de gong gao

..............page:229

zhong guo shi pin tian jia ji he pei liao xie hui zeng chou - ru hua - pin zhi gai liang ji zhuan ye wei yuan hui 2012 nian nian hui ji yao

..............page:232-233

Research on the extraction methods of pigment from purple potato
SUN Xin1;ZHAO Lin2;LI Yu-ting2;CHEN Lei-lei1; QIU Ji-ying1;LIU Xiao-yong1;CHEN Xiang-yan1*

..............page:81-87

FIC2013 will be held at Shanghai World Expo Exhibition ﹠ Convention Center this March

..............page:46-47

Determination of TBHQ based on carbon aerogel modified BDD electrode
WEI Min;ZENG Gao-ying;GUO Shuai-chao;LU Qi-yu*

..............page:214-218

Indirect spectrophotometric determination of flavoring products cyclamate content
LIU Chao*;LUO Hong-xia;JU Rong-hui;DUAN Li-li;WU Zhong-ling;PAN Sai-chao

..............page:222-226

Preliminary study on the properties of crude protein and protease inhibitor from potato fruit juice
LI Guo-ming;WU Na;ZHOU Ming;SUN Hui;JIANG Zhong-jie; WANG Yan-li;LIU Ling*

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

Study on the microwave-assisted extraction and antioxidant properities of total flavonoids from Zixing citrus peel
FENG Ji-nan1;HUANG Hai-ying2;YU Rui-jin3;ZHAO Li-ping1;DENG Bin1*

..............page:92-97

The study of sodium-alginate on processed cheese
WANG Chun-xia;ZHANG Juan-juan;WANG Xiao-mei;FAN Su-qin; XIE Su-hua;AN Feng-xin

..............page:161-164

Study on enzymatic hydrolysis of beef bone and detection of free amino-acid in enzymatic hydrolysate
QI Jing-kai1;ZHANG Yu-fen2

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

Inhibition effect of ferulic acid on bitterness
CUI Ming-ming;JI Guang-quan;ZHENG Jian-xian

..............page:170-174