Science and Technology of Food Industry 2001 Issue 1 Development of chestnut product

Development of chestnut product
liu pin ; ding zuo

..............page:74

Measuring nutrate and nitrite contents by derivative ratio spectrum method
huang zhi yong ; deng man ping

..............page:75-78

Photometric determination of microamounts of iodine by oxidative color fading of arsinazo Ⅲ
yan jin long ; sun ru dong

..............page:78-79

Application of a new yeast in yellow rice wine manufacture
xie guang fa

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

Processing technology of radish pickles of Yangzhou style
zuo jian wen

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

PURITY GUM 2000—a new generation of emulsifier
xu wei

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

Development of retort porch bovine runnet
wu hong mian ; dong ping ; hong peng zhi

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

Development of green mangifera indica can
bao xiao hua

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

Development of instant rice vermiceui
li yong ; cao ze hong ; su shi yan

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

Development of compound healthy drink of carrot,fruit of Chinese wolfberry and licorice root
hou xu jie ; guo ming ; chen hong jun

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

Development of Junefrost drink
fang xiu gui ; zheng yi qing ; wang gui lin

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

Development of foxtail millet and gram fermented milk
yu yan qin

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

Development of tablet containing living bifidobacteria
wei xu zuo ; liao zhi qiang

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

Study on processing technology of the compound asparagus juice
gu zhen xin ; lv feng xia ; chen yuan min ; shi zhi ying

..............page:55-57

Study on processing technology of mulberry juice beverage
xu yu juan ; xiao geng sheng ; chen wei dong ; yao xi zhen ; liu xue ming ; wu ji jun

..............page:53-55

Study on the effects of XGM on the stability of yogurt drink
xu guo min

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

Methods of preventing sedimentation of acid protein beverage
chen qi

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

Study on the preparation and application of hydrolyzed eel head protein by enzymatic methods
yu jie ; chen mei zhen

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

Development of flavor food with lentinus eddols
yuan xu ; li jian rong

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

Development of aloe beancurd with nutrition and health function
luo xian qun ; wang xin guang ; zhao ling juan ; yang zhen bin

..............page:40-42

Study on processing technology of shark-head sauce
lei ming ; lu xiao li ; xiao kai

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

Study on the brewing of a lentinus edodes mycelia-rice wine
liang xin hong ; sun jun liang ; xu jing liang

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

Development of wheat bran soft sweets
ou shi yi ; li yu rui ; jiang wei qiang

..............page:34-35

Study on new type of superior chewy,digestible candy
zheng jie

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

Study on the application of PVPP in oolong tea beverage
yi guo bin ; cui ying de ; liao lie wen

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

Study on the choice of calcium and the stability of neutral high calcium milk
cheng jian ; xie peng

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

Study on debittering of avocado
wang zhi guo ; li mei qiu

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

xin xi chuang

..............page:1-5

Prospect for the trend in agricultural science and technology in 21th centry China
lu liang shu

..............page:6-10

Prospect for food industry in 21th centry
cai tong yi

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

Sharp vigilance against bacterium pollution of soybean milk
ou yang rui wen

..............page:13-14

Enzymatic hydrolysis of xylan extracted with alkali
yang rui jin ; xu shi ying ; wang zuo

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

Study on synergistic fermentation character of immobilized Lactic bacteria,Rhizopus & Yeast
chen jun ; lou yu xia ; song lei ; xu bao xiao

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

Study on supercritical CO2 fluid technology in extracting ginger oleoresin
zhang de quan ; lv fei jie ; tai jian xiang

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

The absorption effect of package film on volitiles of orange juice
sun ai dong ; ge yi qiang ; yan hong ; cai tong yi

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

The vegetable processing industry in China & the opportunity and challenge against entering WTO
zhang xue jie

..............page:82-85

Study,production and application of ang-kak
shen shi xiu

..............page:85-87

qi ye chuang

..............page:88