Food and Nutrition in China 2009 Issue 6 Foundation Celebration of the 3rd State Food and Nutrition Consultant Committee Held in Beijing

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Food and Nutrition in China
1006-9577
2009 Issue 6

Foundation Celebration of the 3rd State Food and Nutrition Consultant Committee Held in Beijing
zhong guo shi wu yu ying yang bian ji bu

..............page:4

Letter of Congratulations on the Celebration from Jiang Chunyun
jiang chun yun

..............page:6

Enhancing the Guide on Food Development and to Steadily Improve the Ability on Agro-food Supply
wei chao an

..............page:7

Strengthening the Works on Food and Nutrition and to Keep and Promote Citizen Health Level
chen xiao hong

..............page:8

Enhancing Science & Technology Innovation and Greatly Improving Food and Nutrition Cause
xue liang

..............page:10

To Carry on the Past and Open a Way for Future to Enlarge the New Prospects in Food and Nutrition Cause
lu liang shu

..............page:11

Grasping the Opportunity and Making Great Progress in Food and Nutrition Cause
wan bao rui

..............page:16

Discussion of Garlic's Health Care Effects
guo zhi wei

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

Research and Development Progress of Healthy Food in China and Its Trends
fu yin mei ; fan jun hao

..............page:37

Progress in Processing Technology for Swim Bladder
duan zhen hua

..............page:34

Practice Protection of Blights in Pollution-free Vegetable in Sunlight Greenhouse
ma xiu ying ; ren zi zhong ; yuan feng rui ; zhang hong mei

..............page:32

New Kind of Natural Pigment-Purple Sweet Potato Pigment
xiao su rong ; li jing dong

..............page:29

Registration of Geographical Indications of Agricultural Products and Its Significance
chen zuo

..............page:27

Management System Innovation to Ensure the Grain Safety in China
wang fu yu

..............page:25

Application of Biosensor to Detect the Pesticide in Food
du xiao fen ; dong quan

..............page:22

Game Analysis on Food Safety:Production and Elimination of Trust Crisis
xu cheng de

..............page:19

Research Progress of Biological Activity Material in Eleocharis Tuberose Peel
li zuo mei ; shao jie

..............page:60

Analysis on the Status of Nutrition Fortification in Chinese
wang qun

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

Briefly Study on Effects of Nutrition-intensified Foods on Citizen Health
wang bin ; wei fu hua

..............page:55

Research on Technology of Aloes Reactive Class by Reverse Osmosis Membrane Enrichment-Vacuum Frozen and Dry Processes
wu zhi chang ; liu yu huan

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

Research on Manufacturing of Soft Icecream
han xi feng ; liu gui qin ; fan zuo ; wang hui ; zeng qing hua ; wang zhao yu

..............page:50

Study on the Processing in Squeezing Juice from Gomegranate and the Color-protecting
zhang jian ; re he man ai la

..............page:47

Survey of Consumers' Attitude and Behavior to Nutrition Information Labeling on Restaurant Menu
jia li li ; fan zhi hong ; song zuo

..............page:43

Healthy Care Functions of Carrot and Its Utilization
zhang ya zhi

..............page:41