Science and Technology of Food Industry 2000 Issue 2 Liquid packaging will be a world of paper

Liquid packaging will be a world of paper
wu zhang rong ; zheng xin ; pan yi ming

..............page:71-72

Applying dynamic vibration absorber to eleminate the vibration of centifugal machine
fu yu ying ; hong yong ping ; he yang chun

..............page:73-75

Present status and problems in domestic liquid milk products manufacture
Gu Ming

..............page:76-78

The progress on the research of astaxanthin
zhu ming jun ; zong min hua ; wu zhen qiang ; liang shi zhong

..............page:79-81

Application of modified polydextrose in low-calorie baked foods
yang hai yan ; wei xu zuo ; guo min

..............page:82-83

Osmotic distillation and its application in food industry
zhu sheng dong ; wu ying

..............page:83-84

shen tou zheng liu ji qi zai shi pin gong ye zhong de ying yong
zhu sheng dong

..............page:83-84

Capillary electriphoretic analysis of several metal cations in beverages
shu you qin ; yuan dao qiang

..............page:69-70

HPLC determination of quercetin and its glycosides in different varieties of onion
bai feng mei ; zuo hong ; cai tong yi

..............page:66-68

Measuring the content of crude cassava amylum by whirl-light method
Chen Xuhong

..............page:64-65

The quality of liquid tea made form different row materials and its economic analysis
guang dong chao yang hua cheng shi pin you xian gong si kai fa bu

..............page:62-63

Study on the flavour of scallop
Li Shan

..............page:61-62

Processing technique of sweet corn spike with vaccum flexible packaging
liu shi xian ; liu hong ; jiang shan

..............page:59-60

Improvement on processing technique of polished chocolate
jiang cai hong ; zhu li li ; han yang cheng ; gong zi shun

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

The reasons of sediment in oolong tea drink and the sovling methods
Yang Haizhao

..............page:23-25

Studies on the stability of bioactive components of health beverage made from Eucommia ulmoides Oliv
qi xiang yang ; chen zhong qiu ; zhang sheng hua

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

xin xi chuang

..............page:1-4

The influence on joining WTO to China food industry and the countermove's analysis
Wang Lizheng

..............page:5-7

Study on the effect of freeze rate on apple slice's polyphenol oxidase and peroxidase activities
zuo shao qing ; liu bao lin ; hua ze zuo ; zhou pei gen

..............page:8-10

Study on preparation of chitosan-calcium ion complexes enhanced using microwave energy
cao zuo ying ; ge hua cai ; lai sheng li

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

Study on storage period of zaoru product
zhou yan ; dong rui zhi ; luo jin li

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

Study on selection of lowering water activity agent of preserved fruit and vegetables
huang ze yuan ; wang fang an

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

Study on the chemical constituent and antioxidation of grape seed
xu shen hong ; hang hu ; hao xiao li

..............page:18-20

Development of the low sugar banana jam
xiao yang ; cao yan ping ; xue wei xing ; lan she yi

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

Study on the processing of AD-Ca yoghurt beverage
yan dong lin ; zhou jing

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

Development of honey pollen juice milk beverage
Chen Zhenyi

..............page:53-54

Study on the best parmeters of producing itaconic acid
tang qing li ; sun hui

..............page:51-52

Study on preservation of convenient bacon with Nisin
Yang Rui

..............page:48-50

Study on processing technique of spicy-crisp pigeonpea
zhang jian yun ; li zheng hong ; lv fu ji ; zhang chun hua ; qiu jian ; yang sheng yu ; zheng xiao hua

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

The best prescription and processing technique of fish ball from silver carp
kong bao hua ; wang hui lan ; wang ming li

..............page:43-45

Preparation of Litchi sport drink
zheng zong kun ; pu yi tao ; chen zhi xing

..............page:41-42

Study on SC-CO2extraction of yolk lipids
Li Yaqin

..............page:39-41

Processing technique of citrus sacs in orange juice
fang xiu gui ; zheng yi qing ; cai ai qin ; zhu mu han ; jin he chun

..............page:37-38

Preparation of solid healthy beverage made with poria cocos and dioscorea opposita for the old
chen mei zhen ; yu jie ; li ying

..............page:34-36

Manufacture of plantago asiatic L.health cola
li an ping ; xie bi xia ; hu chun shui ; jiang nian qiong ; xie tao

..............page:32-33

The process of bioenrichment selenium tea beverage
lv xin quan ; gao xiang ; an xin xin ; geng feng ling

..............page:29-31

Study on vitamin C extracted from jujube leaves and its stibility
Che Zhenming

..............page:27-29

Stability of natural red beet pigment
bi li jun ; chen xiang yang

..............page:25-26