Science and Technology of Food Industry 2002 Issue 1 Study on the new producing technology of a sauce for-noddies

Study on the new producing technology of a sauce for-noddies
cao yan ping

..............page:81-82

Processing technology of chestnut filling
tian ming hua ; xu jing ; han chang qing

..............page:83-84

Production technology of crude sodium algiate
xie fang hua ; ge fei ; li guo long

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

Purification technology of crude sodium alginatd
yuan qiu ping ; chen jun zhan

..............page:77-78

Characteristice os jonizedwater and its functions
shen yong yuan ; shen zhong yue

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

Culturation of haematococcus and physiological of astaxathin
liu zuo ; yuan jian ping ; zhong zhi qiang ; chen feng

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

Present situation and trend of walut processing
hao yan bin ; wang ke jian ; feng xiao yuan ; sheng dong sheng

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

A quick method for acid value analysis of edible oil
yang li ; zuo liang jun ; li xue jun

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

Effect of processing parameier on residual of SO2 in potato granule powder
wang chang qing

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

Making persisfent efforts creat prosperous feature

..............page:4-7

Faeing new century developing food industry
wang wen zhe

..............page:8-9

How to confrong enfering WTO challenge for chinese food industry
wen wei

..............page:10-11

Study on the sterifization of electrolyzed water on soybean
li bo ; li li te ; zhao chao zuo ; chen yi ying san ; yang su zhen

..............page:12-16

Extraotion of oligomeric proanthocyanidins from grape sead
lv li shuang

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

Study on rocessing techsology of esible zein flim
yao xiao min ; sun xiang jun ; lu jie

..............page:20-23

Application of ferufic acid in the preparation of edie splmemerane
guo qian chu ; ou shi yi

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

Chancesges of apple chipsin nutrients and textture before and after Guo Qianchu pneumatic puffing
shi qi long

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

lmmobilization of giucose oxidase onto chitosan microsphere
zeng jia ; zheng lian ying ; yu shi qing

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

Preiiminary investigation of natural preservatives on the quality of fermented pepper
zhong min ; ning zheng xiang

..............page:32-33

Development of acorn biscuit
wang ji wei

..............page:84-85

Development of analoe healthy food
lv xin quan ; yang qing xiang ; an xin xin ; liu gui fang

..............page:86-88

Deveiopment of a functional drink for oliabete patient
xu yong hong ; ma shao huai ; shao hong

..............page:88-90

A newly stabillzing agent for milk products
xu wei

..............page:91-91

Nanhua products have high competition Dezhen spirit is prestige as foundation
ren he

..............page:92

2002 guo ji shi pin feng hui

..............page:93

xin xi chuang

..............page:94-98

hai wai gong qiu

..............page:99-100

A research on energy-saving equipement drying dairy product
liu ying feng ; gu xiao hua ; zhou tao

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

The application of dimethy fumarate (DMF )on citrus storage
lin qin lu ; jin yang hai ; qin dan ; dan yang

..............page:63-65

Hydrolysis of soybean protein/solate with Alcalase
wang jian bin ; deng yong

..............page:61-63

Study on the preparation of sodium copper chiorophyllin from sugarcane leaves
xu mei zuo ; guan xiong tai ; xu xue jun

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

Fermentation of an efficient procession-natamycin
li ying hui ; li dong

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

Preparation of mixed Gui Zhou kuding cha .eucommia leaves Ging ko leaves and liconce root tea-bage
yang yuan qing

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

Development of lotus leaf health tea and researy of itsfunction
chen hai guang ; yu yi gang ; zeng qing xiao

..............page:53-54

Study on processing parameter of low lactose -containing
ma fu xia ; zhang xiao dong ; qin cui xia

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

Prevention of preciptation in passion fruit nectar
mo pei zhi

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

Study on processing technology jack fruit yoghurt
sun ning

..............page:46-47

Development of health puonpkingsead drink
lin mei ; fang xiu gui ; zheng yi qing

..............page:44-45

Development of and effervescent for onidren
zeng fan jun ; zhang yue tian ; chen song bo

..............page:41-43

Proserties and apptication of funationaf soy preter
chang you quan ; li jing ; peng xin li ; zheng hong yan

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

influence of system composition during neat precessing of cellary on the content of reducing and oxidizing
li xiang rong ; li jun

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