Science and Technology of Food Industry 2000 Issue 4 Simultaneous determination of hexose and pentose in dietary fibre by H-point standard addition spectrophotometric method

Simultaneous determination of hexose and pentose in dietary fibre by H-point standard addition spectrophotometric method
yu yan ying ; cao shu wen ; wan xiao fen ; huang xiang yuan

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

Automation machine of washing bottles
Liang Ying

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

Corrode phenomena in food machinery and its prevention
jiang shen ; song ren kai

..............page:68-69

Application of genetic engineering in improving food qualities
zheng tie song ; he guo qing ; ying tie jin

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

Fast determination method of gypsum powder in flour
guo guang mei ; wang yun qing

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

Healthy function of garlic and development of its convenience food
Yang Peirong

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

Development a series of healthy food of Chinese wolfberry
Zhou Jianhua

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

Development of delicate flavor sauce of sea animal hydrolytic protein
Yan Huiying

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

Application of complex Konjac gum in jelly producing
liu hu cheng ; liu qin jin ; li hong jun ; qi dong mei

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

Development of tinfoil ostrich meat retort pouch
Xu Guihua

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

Development of canned black maize
yan feng wei ; ai tian cheng ; peng san he

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

Production of cake
Liang Chuanwei

..............page:54

Processing of noodles in low-temperature drying house and its control
xiang yong ; chen ming xia

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

Development of pumpkin moon cake
Qu Yiqun

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

Controlling oxygen in the process of beer-producing
Wang Jiangbo

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

Clarification technology of mulberry juice
xu yu juan ; xiao geng sheng ; chen wei dong ; yao xi zhen ; li run chang ; wu yu ming

..............page:45-47

Application of ultrafiltration technology in tea drink
xu jing ; liu zhi jian ; zheng yu zhi

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

Study on the seafood grains soap
li zuo ; wang jian jun ; yu xi min ; jin bing hao

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

Study on the extracting pigment from black maize
yan zan kai ; ai tian cheng ; zhang fang zuo

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

Producing of super fine raw bone powder and its application in instant noodle
luo bin ; zhou xian yu ; wang zhi hong ; li li fu ; zhao feng

..............page:37-39

Development of small package products of wild leafy vegetables
xie lei ; zhao yan shen

..............page:35-36

Study on development and use of fermentative material from Ganoderma lucidum and wheat
wang qiu ying ; guo shun xing ; wu ju

..............page:32-34

Study on delaying the aging activity of Zishen
dong wen yan ; zhang dong ping ; lin yuan hui ; wang ze yun

..............page:30-31

Study on the modification,forming,stability of capsanthin and extracting of polysaccharides
li yan ; ye xiu jiao ; chen li yun

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

Study on the antioxidant action of Chinese rose
hu ying fen ; hu bo lu ; meng jie ; hang hu

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

Preparation, properties and applications of highly active dietary fibre from corn bran
wang sui ; you xu

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

Study on the effects of CaCl2 pre-treatment, blanching and freezing on the texture of potatoes
zuo shao qing ; hua ze zuo ; liu bao lin ; peng hai zhu ; zuo song ; zhou pei gen

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

Study on step enzymic hydrolysis of black-bone chicken and its clearing of hydrolysis
xiong shan bai ; wang qi ming ; zhao shan

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

xin xi chuang

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

Development prospect of natural Vitamin E
You Xin

..............page:5-6

Present situation and development of domestic ice-cream industry
Zhang Xiuzhen

..............page:7-8

Countermeasure of quick-frozen food after china acceding to WTO
Ye Huide

..............page:9

Study on extracting process of oleanolic acid from Chinese quince
tang chun hong ; xiang zhao bao ; ren shao guang ; shi zuo song ; ye zhi yi

..............page:10-12

Factors affecting surface firmness of cooked noodle
zhou xian qing ; zhang yu rong

..............page:12-13

Study on carrot drying by a batch fluided bed
guo qiang ; ling yi ; zhao zhong xiang ; han xiao li ; zhao qing

..............page:14-17

Improvement and realizing of instant stock
Qi Cuihua

..............page:72-73

Functional properties of soybean protein isolate
xing xiao peng ; wu gao jun ; sun hua

..............page:74-76

Comprehensive utilization and deep processing of ginger abstracts
chen yan ; ni yuan ying ; cai tong yi

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