Science and Technology of Food Industry 2002 Issue 5 xin xi chuang

xin xi chuang

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

Analysis of dry solid of canned food
li chang xian ; li hui jun

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

Nutritional value and health function of Momordia charantia and development of a Tetra packed drink
wang li zuo

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

Formulation of a premixed flour for fried dessert
shi yan guo ; li jian hong ; li gui hua

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

Effect of high temperature sterilization on the quality of dough made from wet milled rice
li gong guo ; ma zi jun ; lin zuo ying

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

Processing of Tigernut protein beverage
qiu shu yi ; wang ji chao ; liu jie

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

Development of a Rhvdicla Sachaliensis-oolong tea drink
chen chang wu ; zhang li cai ; wang lu ling

..............page:42-43

The development and production of dried red Sea buckthorns fruit wine
guo cheng yu ; wu yun hong ; yang wen qin ; guan xiao shuang

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

Study on the application of Nisin to prolong the sheff life of milk sauce for soft ice cream
yu bao ning

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

Study on extraction of Ivcopene with microwave radiation
zhang wei qiang ; deng yu

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

Study on the optimum conditions of extracting lycopene
ren yun xia ; liu hai yang ; feng shu hong ; zheng yang ; xiao yu xing ; zhang kun sheng

..............page:33-35

Application study of zein in candy
li wen jing ; tian chong ming ; zhang yong shen ; hu wei guo

..............page:31-32

Study on purification of isomaltooligosaccharide by yeast's fermentation
yue zhen feng ; peng zhi ying ; zheng wei ping

..............page:27-30

The culture of monascus ruber on rice and beans & the study of enzymology
jiang jia xin ; huang guang rong ; wu hai ping ; dai de hui

..............page:24-27

Influence of microwave on the yeast vigor of bread dough
zhang zhong ; li cheng fu

..............page:22-23

Preservation tests of cooled beef in different conditions
huang ai xiang ; ge chang rong ; hu yong jin ; li quan wang ; guan zuo li ; liang zhong wei

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

Chemical modification of wheat gluten by phosphorylation
li zuo ; yin chun ming

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

Preparation of an antioxidative Maillard reaction products from arginine and xylose
zhu min

..............page:82-83

Primary research on causes of banana juice browning in processing
wang su ya ; wang zuo

..............page:13-16

Effects of food additives on the activities of polyphenoloxidase and peroxidase of Volvariella volvacen
yu xin ; feng tong ; li yuan zhi ; zheng su xia

..............page:10-13

Processing technology of cheese for pizza
lv shu qin

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

Processing of Instant mung bean
li hua ; zeng duan guo

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

Production of cordiment by multi-strain felmentation
liu zhong min ; liu an bang ; wu qiang

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

On the nutritional and medical value of lpomoea batatas
shao hong

..............page:74-75

Present status of Beijing food safty system and suggestions for it
liang jin ; cao zeng shu

..............page:71-73

Microwave aided analysis of total chromoco arid polysaccharide in purslane herb
wang li ; liu zhi yong ; lu jian jiang ; gu cheng zhi ; chen hong wei

..............page:70,73

Detemination of taurine in food with pre-column derivation and high performance liquid chromatography
yang su zhen ; wang shu hua ; yu sheng mao ; liu yan

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

Liqud milk pasteurization flashing system design and it's application
liu dian yu

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

Effect of ethanol treatment on storage of ‘Yal’ pear
zuo shi sheng ; feng shuang qing ; zhao yu mei

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

Effect of matunty temperature and composition of gas on storage of peach "Qingzhou"
zhang pei zheng ; li kun ; li da peng ; shi xiao pei

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

Deveiopment of flavoring paste made from Kelp and peanut
xiao yue juan ; he jian jun

..............page:59-61

Study on processing technology of low-sugar preserved watermelon
wang wu ; chen cong gui ; fang hong mei ; liu jin jie ; tian jiang hua

..............page:56-58

Development of puffed foods enhanced with VA1VD oil
liu xue wen ; ran xu ; jia li rong ; wang wen xian

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

Study on anti-browning by ascorbic acid and sodium sulfite during sweet potato processing
luo zhi gang ; jiang shao tong ; pan li jun ; yang lian sheng

..............page:52-53

Non-frying processing technology for crisp chip of Yang Tao
xu mu dan ; wen huai xing

..............page:50-51

Vitamin of the 21th century——functional soy bean food
wen wei

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

New Progresses of Biotrchnoiogy in China
liu zuo ; yuan jian ping

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