Science and Technology of Food Industry 2002 Issue 2 Processing of preserved green bracken

Processing of preserved green bracken
wang hai

..............page:86-87

Processing property analysis and evaluation of flour for making bread in market
li zuo ; yan qiao hong ; ku shu ping

..............page:87-89

Current situation about the study of rhamnose and its application
pu yue wu ; liu wei bin ; chen zhi ming

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

lntrodution of protein-based fat substitutes
nan hai han ; zheng jian xian

..............page:81-83

Nutrftional value of silkworm and its application in food
ren jian jun ; xiao kun

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

Utilization of prunnus mune resources
zeng fan jun ; zhang yue tian ; chen song bo

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

Issues concerning the design of refrigerating system in drink factory
cai you lin

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

Reason for precipitation formation and in dark soy sauce and the way to get rid of it
chen jie ; chen zuo ; zuo jie ; qiu ming dong ; liu li xiong

..............page:72-74

Optimization of juice-soybean yogurt fermentation
chou nong xue ; zhang xiao xia

..............page:68-71

Study on the cell wall breaking of brewer's yeast by high-pressure homogenization
sun hai xiang ; yin zhuo rong ; ma mei fan

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

Study on the solution to non-biological precipitation of clear thick wine
wu hong ; li de ming ; sun xin ji ; guo an ming ; wang ying feng ; pu bin ; liu lei

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

The manufacture of the yogurt made from glutinous Maize
zhang zhong ; liu zheng ; xiang bing

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

Development of healthy Chinese yam jelly Song
song zhao jun ; pan run shu ; su guo hong

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

Control of browning of pear slices
zhang jing fang ; chen jin ping

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

Studies on the fermented bamboo shoots
gu qing ; li jian rong ; gu zhen yu ; jiang mei du

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

Study on fast-depuration process for high-clarity red bayberry juice
zhong rui min

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

The processing technology of mung bean yogurt powder
gao yun ; lu jun

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

Continuous supercritical CO2 extraction of EPA and DHA from refined fish oil
zheng mei zuo ; li guo wen

..............page:46-48

Microencapsulation of oil mixture for infant formula by spray drying
zhou peng ; zheng wei wan ; zhang xiao jie ; xiong hua

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

Extraction of chub protamine
xie jun jie ; zhao li ; xiong zuo ; zuo shi wang ; fan qing sheng

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

Study on esterase and peroxidase isozymes of ditterent Armillaria mellea strains
wang qiu ying ; guo shun xing ; fan jin yan ; wu ju ; xu yong hong

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

Breeding of a high yield L-lactic acid oroducing strain by mutagenesis
qiao chang zuo ; tang feng xia ; su jian yu ; zhu xiao hong

..............page:35-38

Ceramic membrane fouling and its control in filtration of glutamic fermentation broth
xu zhao hui ; wang huan zhang ; li bi wen ; xing wei hong ; xu nan ping ; wang huai lin

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

Study on the antioxidation of melatonin
wei tao ; zhang rui ; jin zong zuo

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

Present situation and strategy of food safety in our country
tang tian shu ; xue yi

..............page:4-8

Present situation of health food industry in 2001 in China and its prospect in 2002
jin zong zuo

..............page:9-11

Food science nutrition and improvement of life gnality
wen wei

..............page:12-14

Set-up of analysis method tor α-rhamnosidase and study of enzyme property
zhang zhen hua ; cai tong yi ; ni yuan ying ; ge yi qiang ; zuo hong

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

Study on the microencapsulation of walnut oil by piercing method
wu cai e ; zuo shi jie ; kou xiao hong ; wu rui qiang

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

Studies on the optimum extraction conditions of flavonoids from chrysanthemum
ding li jun ; wu zhen hui ; cai chuang hai ; huang xiao shan

..............page:20-22

Effect of reverse micelle extraction on fatty acid compostion of soybean oil
yang hong shun ; chen fu sheng ; li hong liang ; zhao min yu

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

Improvement of processing technology of Chinese sausage
yuan hai tao ; zuo han ming ; tao xue hong

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

Concentration of tea effective components as affected by the way of drinking
hu ying fen ; hang hu

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

Development of soft packaged sweet-sour Chinese onion
li chi zuo

..............page:90-91

Application of microwave technology in producing poultry food
bao jia jun

..............page:92-93

Analysis of zinic combined with protein in zinic-enriched soybean protein
wang wei wei ; xu rui xing ; zuo shu lian ; xiao ping

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

Development of healthy cactus can
ren shu rong

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

Cordial cooperation leading to mutual development
ren he

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

xin xi chuang

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

hai wai gong qiu

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