Science and Technology of Food Industry 2000 Issue 6 Application of transglutamincue in developing low-salt and low-fat foods

Home | Survey | Payment| Talks & Presentations | Job Opportunities

Journals A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

Science and Technology of Food Industry
1002-0306
2000 Issue 6

Application of transglutamincue in developing low-salt and low-fat foods
chang zhong yi ; jiang bo ; wang zuo

..............page:79-80

Sustainable development of food industry-about zero emission
Pu Yu

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

Pressure test of the inside of bottle containing freshened milk during two sterilization processes
Zhang Huan

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

Study on the determination of pentosan in wheat flour
zhou su mei ; wang zuo ; xu shi ying

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

Study on processing technology of orange juice
fang xiu gui ; xu jian guo ; zheng yi qing ; xu xiao ju

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

Application of glucose oxidase in noodle processing
Feng Wenrui

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

Processing technology of Spirulina instant noodle
Li Yanpeng

..............page:66-67

Development of nutrition enriched milk noodle
li guo long ; xie fang hua

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

Functional properties of pumpkin and its applications in food industry
zhang fang ; jiang zuo ming ; zhang en ming

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

Development of mixed drink from salad and apple
zhang jing fang ; cao yu mei

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

Processing technology of walnut healthy beverage
zhou ying ; ma shao huai

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

Pectinex Smash
Yu Zhong

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

Processing technology of new type lactic-acid milk beverage
li chong gao ; huang jian chu ; li xiong fei

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

Development of wheat germ calcium tablets
Jiang Weiqiang

..............page:51-53

Development of fermentation whey drink
Hu Ping

..............page:49-50

Development of canned green soybean fish paste for infants and children
meng xiang chen ; kong bao hua ; ge pan ; liu gui rong

..............page:47-48

Study on the processing of none-frying sweet potato chips
gao jian hua ; guo zuo kang ; gao kong rong

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

Effect of grinding conditions on the dissolution ratio of walnut protein
zhao sheng lan ; li tao ; chen chao yin ; liu hong gang

..............page:42-44

Effect of Nisin,Nal and microwave irradiation on the shelflife of salted duck
xu xing lian ; lv feng xia ; feng dong yue

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

Effects of different heating treats on peanut protein's mainly functional properties
han zhi hui ; guo fu chang ; chen jin ping

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

Study on vanillin's antioxidation for fat-containing food
Shi Zhonglie

..............page:36-37

Study on the enrichment of Zinic in apple crisp
zhao lei ; cai tong yi

..............page:33-35

Influence of Chinese yam on the physical property & organic function of fish meat products
Yang Wei

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

Study on precipitating conditions during extraction of pectin from pomelo peel
zhang chen ; liu zhi wei

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

Study on bacteriostasis of pigment from Radix et Rhizoma
wang ling ; zhang fu bao

..............page:27-28

Study on the mixed symergistic antioxidative activity from tea polyphenols and Vc to emulsion porkfat
wang shao mei ; zhao jiang fen ; huang mei xia ; qing xiao hong

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

Stability of enzymatic prepared pinenut milk
zhong fang ; ma jian guo ; xu shi ying ; wang zuo

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

Report on a symposium of 21st food and Bioengineering development
Reporte r

..............page:1-20