Science and Technology of Food Industry 2002 Issue 11 Improvement of the method for measurement of heavy-metal(Plumbun)

Improvement of the method for measurement of heavy-metal(Plumbun)
chen min

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

On tne scientific packaging
zhu jian ping

..............page:77-79

ControL tea drink in lab and the method of observation
zhu zhi huai

..............page:75-76

Study on starch hydrolysis by enzymes during processing chestnut beverage
mou de hua ; kang ming li ; li yan ; zhou lei ; zhao wei

..............page:72-75

Study on producing potypeptide in hydrolyzing com gluten meal by protease
yun xia ; zhang ; zhu zuo zuo ; yang hong

..............page:69-71

Study on the processing tecnnoiogy of concentrated clear Lycium barbarum juice
pu bin ; liu zuo ; li xian yi ; lin xiang dong

..............page:67-69

Development of a new type of soybean sprout crisp threads
wei yu fang ; liang min

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

Study on the application of soybean dietary fiber in cake making
lu ning ; zhang qi ; xie an shun

..............page:63-64

Development ot health soybean milk with low trypsin inhibitor activity
wu fei ; huo gui cheng

..............page:60-62

Study on the fermentation technics of compound yogurt
long xiao li ; zhao mou ming ; peng yan ; yang xiao quan ; liu tong xun

..............page:57-59,62

Development of blood orange health drink
du rong mao ; ying tie jin ; yang hu qing ; wang le fen ; xiang qing ning

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

Study on the production of dehydrated reconstituted beef
lv xin quan ; xiao you yu ; an xin xin

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

Study on the salination technology of Japan Qian Nian number two eggplant
zhou hong bo ; he long hai ; yuan yong cheng ; yu hua ; wu yong zuo

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

Development of aloe fruit juices compound beverage with granules
cai hua zhen ; zhang guo xing

..............page:48-49

Determination of aioin in function food by RP-HPLC
long zhou xiong ; wan chun hua ; zhu zuo ling ; yu yan ying

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

Electrocatalytic oxidation and determination of ascorbic acid with dinonyl(o-)phthalate modified electrode
song yuan zhi

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

Standards and regulations on irridiated foods in major trading countries
li ge ; gu shao ping ; yu wen jun

..............page:86-89

Deveiopment and utilization of oceanic food resource by the technology of enzymatic hydrolysis
lin wei feng ; zhao mou ming ; yao zuo cai

..............page:90-91,85

The application of genetically modified technology in food and its adminsistration
qu ying

..............page:92-93,85

Storage and processing technology of Toona sinensis
tang xiao zhen ; li da peng ; sun shu jing ; ma ming ; li kun

..............page:94-95

Development of green plum soft sweets with nuttitional and health function
zhang yan ; zhong ming ; zhang ming wei

..............page:96-97

Development of 12°Bx red beer from black rices
xu yong sheng ; wang zuo ; liang xian

..............page:98-99

Deveiopment of school milk
wang wen ping

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

Development of mush room public heaith drink
li man ; liu wen qun

..............page:101-101

xin xi chuang

..............page:102-104

Study on improving protein extraction rate in the course of pignolia deep procegsing
rao guo hua ; chen jin ping ; zhang jing fang ; wang jun ; zhang yi li

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

Study on the function characteristics of corn protein hydrolysate
li sheng fu ; zheng dong mei ; kong bao hua

..............page:42-45

Study on paste properties of castanopsis Carlesii starch
xie tao ; xie bi xia

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

Study on influence of Ph values on the slability of anthocyanin in purple-sweet potato
ye xiao li ; li kun pei ; li xue gang

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

Isolation of immunoqiobulin and lactoferrin from colosrtrum whey by metal chelate interaction chromatography
xu zuo zuo ; zhou pei jiang ; yang yan jun

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

Study on the chemical reaction between Vc and amino acid
li ren qiang ; jiang feng yi ; fang ling ; chen yao

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

Food industry and farming industry are closely linked
wen wei

..............page:4-5

Down-to-earth,bring about sustained.heath,stable dovelopment in the dairy industry
song kun gang

..............page:6-8

Study on gelatinization properties of starch from L.lancifolium Tunb
ji hong wu ; ding xiao lin ; tan yi bing

..............page:9-10,13

Dynamic analysis ot barley leaves bioactive substances level during The course of growing
xu gang ; tian di ying ; yuan ling xia

..............page:11-13

Study on the relationship between degree of hydrolysis and molecular weight of the hydrolysates from egg white
tian bo ; chi yu jie

..............page:14-15

Isolation of lysozyme from prepared egg white by ultrafitration
zhao yu ping

..............page:16-18

The screening and analysis of the active pumpkjin polysaccharide
zhang yong jun ; xu xiao zuo ; li chang min ; yao hui yuan

..............page:19-21

Study on the antimicrobial activity of Toona sinensis
tian di ying ; yang rong hua

..............page:21-22

Study on the characdteristics of proteinase production from mucor AS3.2778
pan jin quan ; liu yun

..............page:23-25

Study on the application of oxalic acid in bieaching of gracilaria
cai ying ; huang jia kang ; wu zhan xia

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

Study on the rheological property of gellen gum solution and its effects
zhang jun ; wang jun ; chen bi lan ; liu min

..............page:28-29

Study on the difference of rice cake by microwave and oil expanding method
jiang jia xin ; huang guang rong

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