Science and Technology of Food Industry 2003 Issue 1 Studies on the one-step technology for chitosan production

Studies on the one-step technology for chitosan production
zhou an na ; zhang guo dong ; zhang wen yi

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

Study on a functional aloe vinegar drink
liu feng zhu

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

Factors affecting the extraction yield of dietary fiber from wheat bran
tian xue sen ; wang ya wei ; shen xiao lin ; yu tian zhen

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

Study on the effects of the refined konjak powder on the qualities of bread
deng rui jun ; zhuang gui song ; xu rong xiong

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

Study on the processing technology and applications of soybean milk powder fermented by lactic acid bacteria
zhang xun jie ; luo jian ling ; wu chao ; xie dong yang

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

The optimization of technological condition of chestnut powder spray drying
chang xue dong ; kang wei min ; zhu jing tao ; li jian na

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

Browning mechanism of lotus root during storaage and prevention of browing
zhang you lin ; zhu fen

..............page:87-89,86

Comparison between full closed air channel and half closed air channel of deep-freezing machine
dong de yong ; sui ji xue ; guo ming tao ; gao jia ming

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

Direct determination of Mn in wines using platform graphite tube atomic absorption spectrometry
shen tu chao ; wang fang quan

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

Review of natural food preservatives extracted from plants
lu zhi ke ; xie bi xia

..............page:94-96,93

Study on the controlling of greenign in the processing of garlic puree
xu wei min ; liu you zhou ; jiang ning ; zhang zuo hua ; chen he ping

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

Development of bean curd with ginger juice
liu li ping ; shao yue

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

Development of corn beverage
yue chun ; li chang ; wei xiao

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

Development of edible packing films
peng hai ping ; wang lan

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

Debittering of orange juice
sun lan ping

..............page:97-100

The application of PET bottle in the tea beverage market of China
fu liang ; liu cun

..............page:101-103

Damage and protection of lactic acid bacteria during freezedrying
zhang jian guo ; zhang chun zuo ; li feng cai ; li hong wei

..............page:103-105

Research progress in extraction and purification of lactic acid produced by fermentation
wu yu qiong ; li ding huo ; wu yuan xin

..............page:106-108

Gamma-aminobutyric acid-a novel functional factor for nutraceuticals
xu jian jun ; jiang bo ; xu shi ying

..............page:109-110,42

Study on protecting color and depuckering of the low-sugar,low-sweetness preserved kiwi
wang ming li ; wang wen ping ; zhou wen mei ; tang wei zuo

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

Application of modified starch in chilly sauce
ruan mei juan ; tian ying

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

The studies on preparation of the triacetic acid starch ester
zhu li hua

..............page:58-58,61

Study on technological condition of hydrolyzing egg protein with enzyme
zhang gen sheng ; zhou yun ; fei ying min ; xie li juan

..............page:55-57

Blanching of pea starch by potassium permanganae oxidation
zhang yong ; ma hai le ; liu lin wei

..............page:54-54,57

Bacteriostatic activity of enzymatic pectin hydrolysate
li xue hong ; ma qing yi ; zhang zuo ; wang fan ; wei jun ; wang hua jun

..............page:51-53

The influence of various food additives and natural spices on the processing of salted eggs
liu liang zhong ; wen you xian ; zhang sheng hua ; jiang chun jie

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

Study on the extraction technology of cassia oil gum resin
huang qi qiang ; li zhi wei ; li xiao ; li jin hua

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

Analysis and research of the factors of browing in processing of potato
wang chang qing ; zhu zhi ang

..............page:43-45

The effect of fat extraction on protein hydrolysis
zhao yu hong ; kong bao hua ; zhang li gang

..............page:40-42

Study on the antioxydation properties of lycopene on oil
zhang kun sheng ; ren yun xia ; fan you jing

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

Coagulation of mixed juice in sulfitation sugar mill with chitosan
lu dong mei ; yang lian sheng

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

yu shi ju jin , kai tuo chuang xin , xiang xiao kang she hui fen yong qian jin

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

jian li wo guo shi pin zhi liang an quan jian yan zhi du
ji zheng kun

..............page:2-3

kai fa chuan tong shi pin , hong yang zhong hua wen hua
li li te

..............page:4-6

shi pin da jia shi da an jian gong bu / shi pin xing ye quan mian shi shi haccp guan li ti xi

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

an zuo jiao mu : di zao pin pai jing cai pian zhang fang an zuo jiao mu gu fen you xian gong si zong jing li yu xue feng

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

wu hua tian bao guo se tian xiang fang hua bao shi yong xiang jing xiang liao ( shang hai ) you xian gong si

..............page:10-11

lv se shi pin shi chang ying xiao gong lue

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

zi xun zong heng

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

The study on yogut fermentation by substitution of milk whth soy protein
peng yan ; zhao mou ming ; yang xiao quan ; hu kun

..............page:17-19,22

Studies on discoloration of xylo-oligosaccharide syrup with hydrogen peroxide
yang rui jin ; huang hai ; wang zuo

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

Researc on stability of ginkgo during storage
tian huai xiang ; wang zuo

..............page:23-25

Study on the acetic fermentation of aple-pear juice and development of a vinegar drink
li zheng ying ; gu shu qin

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

The structure of CCM as calcium nutrient enhancer and its characteristic
duan hui min ; li shu fang ; guo guang mei

..............page:28-29,33

Study on hydrolysis of fish oil by immlbilized cell solid state fermentation
wang yun ji ; zhang zuo hua ; zhang chuan ming

..............page:30-33

Study on clarification of almond drink
zhang sheng gui

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