Science and Technology of Food Industry 2000 Issue 3 The technical improvement of fixing tubes between honogenizer and necessary equipment

The technical improvement of fixing tubes between honogenizer and necessary equipment
yang shao hui ; he zuo qin ; huang zhen zhou

..............page:69

The determining of microelements in propolis with ion chromatography
zhang fan ; he xue feng ; wang xue kai

..............page:67-68

Rapid determining of potassium in acesulf-K with volumetric method
du shu xia ; liu qing feng ; chen hong

..............page:65-66

Processing technique and preservation of chestnut
hu guang zhou ; ma xin ru

..............page:63-64

Study on the processing technique of knojaku filament
wang chen ; yan feng wei

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

Development of fermented orange mamolan
li wang ping ; shao wei ; gong mei zhen ; yan chang hong

..............page:60-61

Probing technology of hydrolginkg plant protein
Xu Manping

..............page:59

Study on the processing technique of ginkgo-Chinese date healthy drink
Ma Fangfang

..............page:57-58

Healthy functions of fecula and Pueraria lobata ohwi's flower and production of beverage
mou de hua ; yang hui long ; li yan ; wei zhi gang ; gao run ying

..............page:55-56

Development of fully puffed crisp sticks with shrimp's flavor
Shen Zhengrong

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

Development of soft canned sweet-and-sour qinger
zhang su hua ; jiang shi long ; zuo jian wen ; yang wen

..............page:52-53

Preparation and properties of eshlene glycot glycoside polyethers lerived from cornstarch for rigid polyurethaue foams
Zhang Li

..............page:50-52

Study on the green-protecting method of dehydrated vegetable
zhou ling xiao ; yang rong hua ; ma ping

..............page:47-49

Development of compound nutritious Asparagus jam
kou xiao hong ; wu cai e ; zhang qian jin

..............page:45-46

Development of preserved mango
huang fa xin ; wang sheng wu ; xiao fang hong

..............page:43-44

The improvement avenues of saccharomyces cerevisiae
mei cong xiao ; fang yuan chao ; wang fu rong

..............page:70-72

Research progress of Enzyme-Resistant Starch and its application in food industry
li xiao zuo ; wen qi biao

..............page:72-74

The modification of soybean protein
li chuan ; li zuo na ; liu hu cheng ; jiang he ti ; chen zong dao

..............page:75-76

Material's emulsifying capacity and inhibiting bloom for chocolate
gao yin yu ; liu mei sen ; xiong chun hong ; chen cai shui

..............page:77-79

Natural food and its new technology
jiang li ; chen hui yin

..............page:80-81

lv se shi pin ji zui xin ji shu
jiang li

..............page:80

Processing technique of cloudy flat peach juice
zhou hong ; di jin lan ; tong jun mao ; wu min ; jiang hong hai

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

Technology and equipment of tea drink
zhao zhong yao ; liang zuo

..............page:39-40

Development of papaya juice milk
Li Hong

..............page:38-39

Development of sour soybean drink
Guo Miao

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

The technology of extracting flavonoids from kudzu's root
Zeng Xiangqun

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

Development of rice-pudding
shen jian fu ; jiang yi hong ; zhu zhi qin ; chen bin

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

Development of continuous gasorganic multiple-effect baking powder
tang lu hong ; zhang si yi

..............page:29-30

Study on main nutrients changes in low salt pickled mustard
wang yan ; wu wei guo ; cao zuo

..............page:26-28

Study on the effects of Nisin on antimicrobial activity in food
liu qing bin ; wu shi ye ; zhong shi rong

..............page:24-26

The effect of culture conditions on the growth and antibiotic action of tea fungus
xie jun jie ; zuo shi wang

..............page:21-23

The application of filming preservation to cucumber
yao xiao min ; ding quan feng

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

Rhelolgical properties of acid skim gel at different gelation temperatures
zhou zhi wei ; xu yong hong

..............page:11-12

Study on the effects of chitosan on the preservation of pork
ji wei zhi ; xiong he jian ; ma zhi chun ; qi xin

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

The property and application of complex gel of xanthan gum and κ-carrageenan to ham
cai wei rong ; xue zheng lian

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

Study on extracting pectin from apple residue
chen xue feng ; zhan xue ying ; yang da qing

..............page:19-21

zheng ce fa gui

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

Outlet of grain processing industry lies in attaching importance to industrialization of traditional staple food
Li Lite

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