Jiangsu Condiment and Subsidiary Food 2016 Issue 2 Research Progress on Extraction and Purification Technology of Dendrobium Nobile Polysaccharide

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Jiangsu Condiment and Subsidiary Food
1006-8481
2016 Issue 2

Research Progress on Extraction and Purification Technology of Dendrobium Nobile Polysaccharide
YU Fang;,ZHENG Ping;

..............page:1-3

A Review on the Application of Modified Starch in Food
CHEN Jing-xin;,SUN Rui;,MA Sai-nan;

..............page:4-5,18

The Application of Food-borne Fungus Polysaccharose in Functional Food
CHEN Cheng;

..............page:6-8

Studies on Production Development of Ancient Sauce
XIE Han;,LI Yong;

..............page:9-11

The Research Progress in the Extracting Active Compositions from Soybean
CUI Kai-yu;,LI Ying-qiu;

..............page:12-14

Development of Kunlun Chrysanthemum and Black Rice Health Wine
WU Xiao-ju;

..............page:15-18

Cause of Abnormal Fermentation of Southern Zhejiang Rice Liquor in Summer and Its Preventive Measures
XU Xin-jin;

..............page:19-22

Analysis of Common Unqualified Items and Adulteration Index of Honey Products
CHEN Wei;,YUAN Hua-feng;,QIAO Yong-sheng;

..............page:23-24,30

Legal Regulations of Foreign Food Safety Crimes and Its Inspiration
ZHU Xiao-ming;

..............page:25-30

Reflection on the Current Food Safety Supervision System in China
YANG Meng;,SUN Ying;

..............page:31-33

Preliminary Study on the Formation of Lu Cuisine
SHI Zi-bin;,DAI Ying-lin;,ZHAO Xiao-fang;,ZHANG Feng-gui;

..............page:34-37

The Application of Lemon Flavoring in Western-style Cuisine
LI Jun;

..............page:38-40

On System Reform of University Cooking Technology and Nutrition Specialty
ZHOU Zhan-fu;

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

jiang su diao wei fu shi pin gao yue

..............page:前插1