Science and Technology of Food Industry 2002 Issue 9 Study on the processing of gummy yogurt

Study on the processing of gummy yogurt
wu zu xing

..............page:62-62,65

Study on the new processing technology of Miwo production
chen jian xing ; huang hui hua ; zhou san bao ; zhang jia nian

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

Study on the development of compound vegetal ice cream
zhou ya jun ; sun zhong lei ; shi jing ; zhang ai zuo ; wang shu jie

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

Study on the isoflavone extraction from soybean residue
li wen liang ; han ji fu ; wang hai bo

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

Study on the optimum condition for releasing cholesterol from the inclusioncompound of cholesterol and β-cyclodextrin
xiao zhi jian ; cui jian yun ; lu hong jun ; wang yu

..............page:69-70,72

Preparation of concentrated aloe gelatin and analysis of its active components
wang ping ; wang zhen yu ; yang chun zuo

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

Study on the preparation of special high viscosity carboxymethylated starch from batata starch
cao kai guang

..............page:73-74,77

The processing of individual quick-frozen shrimp
rao jian bing

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

Application of the candle filter technology in the beer production
liu ji pu ; wen mei chun

..............page:78-80

Study on a new type of vibrating adverse current cooling (drying) machine
zhu jian ping

..............page:80-81,84

Development of blood lipid lowering nutritional milk
wu fei ; liu ning ; huo gui cheng ; zhang ling

..............page:60-61

Production of ginkgo cloudy juice using enzymatic hydrolysis
tian huai xiang ; wang zuo

..............page:57-59

The key processing technology of high grade virgin olive oil
li qiu ting ; cui da tong ; zhao su e

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

Development of Rumek salt-free health soy sauce
peng hai ping ; wang lan

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

Water-vapor cycling high temperature sterilizing pan
kuang qi sheng ; zhang fu yun ; su yue ; li an ming ; kuang fan

..............page:82-84

Review on new sample preparation teehniques in food analysis
wu guang feng ; tang jian

..............page:96-98

The physiolog ical function of melatonin
wei tao ; tang fen fang ; jin zong zuo

..............page:98-100,102

Study on the producing teehnology of TaiShan preserved chestnut
xu zhi xiang ; gao hui ju ; yang fu qiang ; shao ning hua

..............page:101-102

Development of active egg composite powder
wei yu fang

..............page:103-104

Determination of grape skin red pigment by differential pH method
feng jian guang ; gu wen ying

..............page:85-86

Food package in the 21th century
wang run ru

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

Production technology of quality fermented sausages
wang wei

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

Advance in carbohydrate-based fat analogue
zhou ya lin ; zhao guo hua ; zuo jian quan ; chen zong dao

..............page:93-95

The preparation of yeast extract from waste brewer's yeast
zhang shuai ; wang xiu dao

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

Study on the processing of lavonoid extraction from artemisia selengensis
lv li shuang ; huang jian hua ; zhou qing ; cao dong

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

Study on the preparation of tea polyphenols with organic solvent
dong wen bin ; hu ying ; zhou ling

..............page:44-47

The extraction of Konjac glucomannan and study on the effect of its fermented products on promoting bifidobacterium growth
wu yong jun ; meng wang ni ; cai jin teng ; wang jia fu

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

The effect of temperature and O2 content on the browning degree of mushroom in drying process
lin qi xun ; chen ying ; lu ze jian

..............page:39-41

Hydrolysis of vegetable protein by proteinases
wang xiao ying ; xu rui lian ; zhan yong hui ; chen zong xia ; liu han ling

..............page:37-38

Study on the effects of pentosanase and oxidases on the quality of bread
zhou su mei ; wang zuo ; xu shi ying

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

Study on the application of compound natural preservative in Job Tears Milk
qiao zuo ; chen xiong ; ma li ; wu chuan mao ; yu huai he

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

Development of aloe raw material worldwide and its impact on China aloe industry
shen ji xue

..............page:18-19

Partipation in world first class exhibition without going abroad an interview with department head of Shanghai Bohua International Exhibition Co., Ltd, Ms. Peihong Zhong

..............page:20

Let meet in 2003 at Fifth Asian Food Ingredients and Technology Exhibition

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

xin xi kuai di

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

Study on the decoloring effect of silver carp protein hydrolysate
zheng gui fu ; xu zhen xiang

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

Study on the rheological properties of β-glucan prepared from oat bran
guan zuo ; yao hui yuan

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

The fermentation practice to increase the content of pyruvic acid in xanthan gum
zhang yu ; zhang guo pei ; zhang cha ; zhang shao hua ; liu xue zhen

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

Continuous enhancingdiathesis and development level of food industry

..............page:1

Do the primary industry of national economy better

..............page:2

Quicken deep processing of rural products, promote the development of food industry, contriibute the development of national economy

..............page:3

Situation of China rural product processing industry and tactics involved

..............page:4

Innovation of science and technology to quicken the development of rural product processing industry of China

..............page:5

To set up and improve the food quality, hygiene and safety system for market entry

..............page:6

The developing food industry of China

..............page:7

Latest progresses in food science

..............page:8

Drink more nilk to thrive agriculture and our motherland;unite dairy industry of China an open letter to consumer

..............page:9

Improve nutrition to promote health and social development
ge ke you

..............page:10-12,15

Development of China beverage industry during last ten years and its prospect
zhao ya li

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

Creat value, realize resplendence-an interview with Yongjing Li, the vice general manager of Danisco(China) Co. Ltd.

..............page:16-17