Science and Technology of Food Industry 2002 Issue 3 Application of antimicrobial enzymes in food industry

Application of antimicrobial enzymes in food industry
liu xiao jie ; jiang xue hong ; qin cui qun

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

Selection and application of nutrient enhancer
yu zuo

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

Extraction of high viscosity sodium alginate from seaweeds
zhang shan ming ; liu qiang ; zhang shan lei

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

Processing technology of Luowangzi nectar
sun lan ping

..............page:87-88

Application of HACCP in the production of sea buckthorn iuice drink
zhou xiao li ; chen shu jun

..............page:89-91

Study on the lactic acid-alcohol fermented beverage form coconut
yang xin feng ; fu hong xia ; chen shu xin

..............page:91-92

Modification of milk protein functional properties by transglutaminase
huang zhi liang ; ning zheng xiang

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

Application of sugar esters in foods and enzymatic-catalyzed synthesis
wang su ya ; zhao li ; ren shun cheng

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

Latest progress in application of chitin and its derivatives in food industry
zeng jia ; zheng lian ying ; yu shi qing

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

Different molecular weight chitosan coatings on preservation of crucian carp
yue xiao hua ; shen yue xin ; ou jie

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

The analysis of microencapsuled vitamin in multivitamins producdt
feng li ping

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

Study on methods to analyze artificial colorant in drink
yang guo xian

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

Development on the carbon dioxide fast freezing machine
lu guo wei

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

On the sealing and leakproofness of the equipment for beverageproduction
zhou mei fang

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

Study on maintaining and recovering green color of pickled cucumber
cheng jian jun ; ren yun hong ; liu yi ; yang li ; gong hong ying

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

Study on factors influencing quality of minced chicken breast meatroupu
pan run shu ; song jing ru ; yuan jian wei

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

Study on preparation of aquatic HAP from enzymatic hydrolysis of silver carp
yan hong zhong

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

Study on the stability of soymilk
zhu xiao qiao ; liu tong xun

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

Development of an aloe yogurt
sun da yuan ; luo yi ; guo mao xiang ; han chun xi

..............page:51-52

Production of calcium citrate malate from egg shell
duan hui min ; guo guang mei ; wang yun qing ; wang zhen chuan ; li shu fang ; li jing yin

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

Study on the stability of acidified goat milk drink
zhang fu xin

..............page:46-47,50

Study on the extraction of hen egg white tysozyme
chi yu jie ; gao xing hua ; kong bao hua

..............page:44-46

Investigation of extraction technology of tea-polyphenols
luo xiao ming ; zhou chun shan ; zhong shi an ; tang ke wen

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

Study on the optimum technology of bioflavonoids extractionfrom pomelo peel
he jin zhe ; wang zuo ; jin zai su

..............page:39-40

Enzymatic extraction of total flavone from Cratacgus pinnatifida leaves
wang xiao ; li lin bo ; ma xiao lai ; zhang hong xia ; wang qi liang

..............page:37-39

Determination and study on β-galactosidase activity of starterbacteria of conventional Yogurt during storage
guo qing quan ; zhang lan wei ; lin shu ying

..............page:34-36

Improved water solubility of cholesterol by ethylenediamine-β-cyclodextrin
yong guo ping ; tong hong wu ; zhang liang ; peng rong huai ; zhang wan ; xu hua jun

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

Study on solublization characteristic of isomalt in water
pu yue wu ; liu wei bin

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

Development of a natural juice clarifying agent
zhang zhi guo

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

Extraction of Petunia red pigment and study of its properties
zhu chuan he ; sun zuo ; wang jian min

..............page:26-27

Extraction of natural brown pigment from chestnut shell and itscharacteristics
wu xue hui

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

History of sweetner production in china and strategy for itsresearch and development
you xin

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

Nutrient enhancer: a high Iight for tood ingredient industry of our country
wen wei

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

Stabilization of enzyme by fluidized bed coating
shi feng ; wang zuo ; xu shi ying

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

Study on anti-oxidative and free oxygen radical scavengingactivities of Juglans
hu bo lu ; hang hu

..............page:15-16

Extraction of polycaccharide from kelp stuff and preliminary studyon its anti-tumor activity
zhang gui xiang ; chi yu sen

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

Microwave-assisted extraction of Ficus Beechyana red pigmentsand some of their properties
tang ke hua ; yu hua zhong ; tian jian lin ; luo ze min

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