Science and Technology of Food Industry 2002 Issue 12 Functional substances in citrus peel and its joint production

Functional substances in citrus peel and its joint production
fang xiu gui ; huang zhen dong ; lin mei ; zheng yi qing

..............page:75-77

Trend of international food safety, Chinas position and strategy after entering WTO
li jian ke

..............page:78-80，77

Polypnenol-protein reaction in drink and its stabilization
wang zhi ; huang hui hua ; chen jian xin

..............page:81-84

Starch based fat substitute
yang yu ling ; xu shi ying

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

The charactenstics of microwave freeze-drying and its future development
zhang jian long ; dong tie you ; zhu wen xue

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

The research and development of housefly magot and its deep processing
he ji dong ; xia wen shui

..............page:90-93

Processing of vinegar and beverage from onion
wang xue peng ; tang hai qing ; guan bin

..............page:93-94

Study on extracting and measuring taurine from the eel scraps
huang zhi yong ; li cui xia ; meng qing xiang

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

Determination of phosphorous and sulfur in rapeseed oil by microwave digestion and ICP-AES
yu zuo ; liu yi jun

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

Determination ot sitostanol in phytosterol samples by GC-MS
sheng zuo ; wang li ping ; gu wen ying

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

The opinins of improving design of supercritical fluid extraotion equipment
yang bai chong ; li yuan rui ; liu shu cheng ; wang li hua

..............page:67-68,66

Effect of different processing technologies on the flavor of canned' Okubao' peach fruits
wang you sheng ; wang gui zuo ; li chun lei ; yi lin song

..............page:64-66

Study on the extraction of male silkworm moth oil
ou yang lian ; gao yin yu ; liu juan juan

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

Study on the coagulation condition of konjaku bean curd
wang chen ; liu liang zhong ; fu li qiong

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

Development of jelly made from honey
zhou xian han ; cheng jie shun ; du ming

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

Development of non-sugar gelatinous confections with dietary fibre
huang ze yuan

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

Development of pure natural Artemisia integrifofia vinegar
guo cheng yu

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

Processing of extruded instant rice
shen yu ; jin zheng yu

..............page:52-54

Study on extraction technology of lamb rennet
zhang fu xin ; chen jin ping

..............page:49-51

Development of yoghurt with asparagus
bo chun wen

..............page:47-48,51

Study on floccufation condition of astaxanthin and protein in waste water from chitin processing
ge li jun ; tang zhen xing ; xie xiang mao

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

Study on production technology of crispy fruit-vegetable slice with small-scale test-bed
shi jing ; ma zhong su ; wang zuo

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

Isolation and purification of Lactoferrin from bovine colostrums
ling xue ping ; pang guang chang ; li guo qiang

..............page:40-41

Preparation of calcium ascorbate by mechanochemical synthesis
du bao an ; du yan jun ; wang li juan ; wang mao sheng ; gao hui ying ; dong li xin

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

Study on the alcohol metabolism mechanism of Hovenia dulcis thunb
ren fa zheng ; luo yun bo ; jiang zuo li

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

Study on the immobilization of saccharomyces with sodium alginate
liang zhi ; zhao xiao hua

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

Study on inhibition of lipid oxidation by soybean isoflavones extract
song yong sheng ; zhang bing wen ; hao zheng hong ; chi yu sen

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

Study on adsorption of NPP with macroporous resins
zhao li ; wang zuo ; xu shi ying

..............page:28-31

The breeding of antimicrobial peptide-producing strain and study on its fermentation condition
jia jian bo ; bo chun wen ; li dong

..............page:25-28

Study on effects of water activity on shelf life of low-sugar preserved fruit
yang chun ; lu jian ming

..............page:23-24

Instant noodle industry begins a new era of nutrition and health
wen wei

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

Reguiation and credity make healthy development of functional food industry
qin shuang fa

..............page:6-7

Study on extending laipi peanut's shelf-time
liu zhao ming ; huang cui ji

..............page:8-10

The effect of metal ion and pH on the glutamine fermentation
wang shi hua ; bai wen zuo ; wu si fang ; yang yan ling

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

Enzymatic hydrolysis of rice residue proteins by two proteases
wang jin hua ; qiu yan lin ; li dong sheng ; lin xiang dong ; xia fu bao

..............page:13-15

Study on production of succinic starch ester and its paste properties
chen jun zhi ; yin peng

..............page:16-18,15

Evaluation of substdyoyiyomh gum basai with zein in chewing gum
zhang zhong ; dong sheng chun

..............page:19-20

Study on the effect of several stabilizers on emulsifying stability of condensed walnut milk
zhao sheng lan ; chen chao yin ; tai shan ; li tao

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

xin xi chuang

..............page:95-96