Study on the Extracting Conditions Purification and Quantitative Analysis Methods of Rutin from Buckwheat
zhou xiao-li1; zhou yi-ming2; tian cheng-rui21.shanghai institute of technology (shanghai 200235)2.dep. of food engineering; shannxi normal university (xi an 050031)

..............page:20-22

Analysis and Determination of Components in the Shiraia Bambusicola
wang feng-fangshanghai institute of technology (shanghai 200235)

..............page:17-19

Extraction of Active Components from Laminaria Japonica
yang hai-tao1; yao lan2; wang chuan-fen2; jiang wen-qiang21. shandong institute of light industry; light chemistry and environmental college (jinan 250353); 2. shandong institute of light industry; food and bioengineering college (jinan 250353)

..............page:9-10

Study on the Bacteriostatic Character of the Extract from Perilla Frutescens
huang dan; liu da-yubiotechnology engineering dept.; sichuan university of science and engineering (zigong 643000)

..............page:11-13

Study on New Extraction Method of Dihydrocharcone from Lithocarpus Polysachyus Pehd
yu li-jing1; dong huang-qiang1 2; zhang yu3; ning zheng-xiang11.college of light industry and food sciences; south china university of technology (guangzhou 510640)2.college of food; foshan university (foshan 528000)3.college of chemistry; guangzhou university (guangzhou 510006)

..............page:1-2

Study on the Antioxidant Activities of Polyphenols Extracted from Blackberry Pomaces
chen xin-xin; xu shi-yingthe school of food science of southern yangtze university (wuxi 214036)

..............page:3-6

Study on Producing Technology of Fibroin Peptide Health Beverage
cao xin-zhi; li shen-xinsichuan institute of science and technology (zigong 643000)

..............page:28-30

shi chang xin xi

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

Apply Linear Programming to Compose of Carrot Compound Capsule
xiong ke; xia yan-binfood science and technology academe; hunan agriculture university (changsha 410128)

..............page:48-52

The Research on Processing Technology of Sauced Pettitoes
guo xue-song1.2; meng xian-jun1; wu han-dong21.college of food science; shenyang agriculture university (shenyang 110161); 2.college of food science and engineering; liaoning medical university (jinzhou 121001)

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

Study on the Conditions of Extracting Ursolic Acid from Loquat Leaves
zhang jing1; liu yi2; yin fei2; wang hong-xin11.the school of food science of southern yangtze university (wuxi 214036)2.huabao food flavor & fragrance (shanghai) co.; ltd (shanghai 201821)

..............page:22-24

Enzymatic Processing of Blackberry Cloudy Juice
tian jin-hui; xu shi-yingschool of food science and technology; southern yangtze university (wuxi 214036)

..............page:37-40

Study on Extraction of Protein from Sesame Dregs by Alkali Dissolution and Enzyme Hydrolysis
li feng-xia; zhang zhong; zheng jinganhui science and technology university (fengyang 233100)

..............page:13-15

Studies on the Process and Technology of Vegetarian Sterilized Ham Sausage
li xue-lian; huang li-xincollege of light industry and food science; south china univ. of tech. (guangzhou 510640)

..............page:31-32

Development of the Cordate Houttuynia Flavored-Beverage
cheng dao-meicollege of life science and technology; southwest university of science and technology (mianyang 621002)

..............page:35-37

Study on Active Modified-atmosphere Packaging for “Jinxiu” Yellow Peaches
liu ying1; wu zhi-min1; li yun-fei2; tian ping-hai21.institute of refrigeration technology; university of shanghai for science and technology (shanghai 20009); 2. department of food science and engineering; shanghai jiaotong university (shanghai 201101)

..............page:41-44

Studies on the Green-protecting Methods of Asparagus in Soft Package
sun jian-hua; liu yancollege of biology & food science; bohai university (jinzhou 121013)

..............page:33-34

Satudy on the Technology of Corn Dietary Fiber Bevergae by Lactobacillus Fermentation
wang lin-shan; shuai xing-ming; yang yu-juanluohe vocational and technical college (luohe 462002)

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

A Method for Determination of Antioxidants Tert-butylhydroquinone in Foods
yin jie; lin linnational center of supervision and inspection on food stuff product quality (shanghai 200233)

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

Study on the Medicago Sativa Yogurt
zhao shi-hao; ma tong-su; zhang hong-bingcollege of biology science and engineering; hebei university of economics and business; (shijiazhuang 050061)

..............page:52-54

Determination of 3 Phthalates in Edible Oil by Gel Permeation Chromatography and Liquid Chromatography
wang rui1; lei ming1; ouyang hua-xue2; lei shao-rong21.college of light industry; textile and food; sichuan university (chengdu 610065); 2. analytical and testing center of sichuan agricultural sciences academy (chengdu 610066)

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

Separation Purification and Preliminary Characterization of Alliumm Acrostemon Bunge Polysaccharide's Composition
du min-hua; tian long; hui feng-li; chai chun-yuecollege of biology science and technology; nanyang normal university (nanyang 473061)

..............page:25-28

Analysis of Chemical Ingredients of Artemisia Selengens
shen min-gao; jin yangshaoxing college of art and science (shaoxing 312000)

..............page:16-17

Study on the New Production Process of Chitin
duan yuan-fei; he zhong-cheng; zhuang gui-dong; han rong-wei; gai zuo-qi; chi yu-senschool of food science and technology; laiyang agriculture college (qingdao 266109)

..............page:7-8,10

Study on Sour Taiwan Green Jujube
zhang wei-guodepartment of yingdong bio-engineering; shaoguan university (shaoguan 512005)

..............page:44-46