Science and Technology of Food Industry 2001 Issue 2 Thermoduric amylase using in fermentd industry

Thermoduric amylase using in fermentd industry
li lin zuo ; jia yi bo

..............page:76-77

Determination of dehydroacetic acid and sorbic acid and benzoic acid in food by gas chromatography internal standard method
bao zhong ding ; xu rong nian ; xu jia fei

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

ELISA and its applications in food analysis
zhu hui li ; li xi liu ; xu xi lin

..............page:80-82

Problems and strategy of soybean protein products in our country
zhu xiu qing ; xia jian qiu ; liu yu feng

..............page:83-85

Development of healthy milk drink containing wheat germ and soybean
Jing Siqun

..............page:74-75

Development of biscuit containing carrot and soybean
tang xiang ling ; zhao deng xin

..............page:73-74

Development of brank instant noodle
wu su ping ; li hai feng ; ge zhi jun

..............page:72

Development of healthy watermelon pap
zhang ya zheng ; shi xiao feng ; zhang cun lao

..............page:70-71

Study on processing of Xinjiang apricot kernel beverage
hai re ti ; ma shao huai

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

Processing of carrot pulp yogurt
Deng Suisheng

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

Development of compound soymilk and vegetable yogurt
Li Xuemei

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

Development and production of new series of yogurt beverage
luo bin ; zhou xian yu

..............page:62-64

Study on the processing of instant Mei powdered drink
huang bin ; cheng xiu yun

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

Preparation of a new type of smearing food
an xin xin ; lv xin quan ; du cheng ying

..............page:58-60

Development of quark
Hu Ping

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

Development of amaranth bread
dong wen yan ; ha jia ; rong rong ; tang pei jing

..............page:54-56

New processing technology of bee pollen buccal tablets
Zhuang Yuanzhong

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

Study on processing of non-sulfites as inhibitors for dehydrated apple chips
shi qi long ; zhang pei zheng

..............page:50-51

Study on new technology of dring persimmon
liu dong ; li shi min ; zhang jia nian

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

Processing parameters and their effects on compostiton of Chews candy
Weng Qiqiang

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

Study on the addition of spirulina platensis in ice cream
cao li min ; lv peng

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

Study on the processing of chaenoneles lagenoria juice fermented by lactic acid bacteria
xie zhu lan ; wu wen long ; lei xiao ling

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

Study on the conditions of trypsin hydrolysis of cristaria plicata
yang wen ge ; zhang zhi fen

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

Study on the properties of enzymatically hydrolysised malt sprout protein
xue ye min ; hong hou sheng

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

Study on the application of composite enzyme in clearifying litchi juice
zuo guo lian ; chen sui ; sun yuan ming ; huang xiao zuo ; yang min ; xie zhou hong

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

Study on immobilization of lipase onto cotton fiber activated by SESA
peng li feng ; liu xin xi

..............page:30-32

Study on the oxidation and antioxidation of walnut oil
zhao sheng lan ; li tao ; cai shao fen ; wei da qiao ; yu xu ya ; chen chao yin

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

Scavenging ability on ROS of two natural antioxidants
jin hui ; zhao ya ping ; yu wen li ; wang da zuo

..............page:25-27

Study on physicochemical properties of red pigment in garlic husks
wu dong qing ; li cai xia ; zhang yong ; li peng

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

tang guo qiao ke li xin biao zhun tong guo shen ding

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

A report on national food industry work conference
Pan Beilei

..............page:5-9

Current situation and development thinking of food industry in our country
Tang Tianshu

..............page:9-14

Bacterial ice nucleation and its applications in the freeze concentration of fruit juice
he song ; hu zhuo yan ; sun fu zai ; zhao ting chang ; zhong shi qing

..............page:15-17

Comparison of tea polysaccharides extracted by different technology
chen hai xia ; xie bi jun

..............page:18-19

Structural analysis of the water soluble polysaccharides from leaves of panax quinquefolium linn and studies of their physiological activity
LIU Zonglin

..............page:20-21

Properties of curdlan and its applications in food
zhan xiao bei ; han jie

..............page:85-88

Establish competitiveness of essence and flavouring material industry of our country
Wang Zheng

..............page:88-89