Science and Technology of Food Industry 2003 Issue 12 The preparation of cea-buckthorn yogurt

The preparation of cea-buckthorn yogurt
wang yu tian ; jin zuo ; xu chang shun

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

Studying on the processing of a freeze-dried balsam pear snack food
xiao zhi jian ; xie su ping

..............page:60-61,65

The processing of a mixed drink from carica papaya and celery
xia xing zhou ; peng ke dong ; peng qiu sheng

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

Special corn powder--the revolution of traditional staple materials
huang zhong ping ; hu ke cheng ; zhang ke sheng ; zhen shi

..............page:64-65

The extracting and processing of Glycyrrhizic acid and analysis of affecting factors
zhang yu hua ; bai feng mei ; ge yi qiang ; ni yuan ying

..............page:66-68

Study on the application characteristics of natural gardenia yellow
ai zhi lu ; zhang zuo yu ; qiao ming wu ; li li te

..............page:69-73

Preparation of zinc sulphate heptahydrate (food additives) by direct vet chemical method
du bao an ; dong li xin ; gao hui ying ; du yan jun ; hou zuo ; qin lei ; cui yong tao

..............page:74-76

Development of the nutritious carrot instant rice noodle.
tu zuo ; chen wei ping ; yan xian zi ; wu shao fu ; yuan jian gan

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

The preparation of the selenium-enriched American ginseng wine
bao zuo hong ; wang zhen yu ; chen xiao qiang

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

Study on the rice embryo beverage
wang ling jun

..............page:50-53

Study on the processing technology of litchi juice
wu jin zhu ; huang wei ; tan yao wen ; huang de yan

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

The processing technique of producing beverage by using black edible fungus soaking liquids
cui rui jing ; li chun hua ; zhou li yan

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

Study on the technique of extracting polysaccharides from D. Fordii prain et burkill
nie ling hong ; ning zheng xiang

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

Effects of the quality of palm oil on the shelf life of biscuit
shi zhong lie

..............page:41-42

Study on the deastringenting and reastringenting mechanisms of dried persimmons during its processing
zhang hai sheng ; chen jin ping

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

Study on the effects of different lactic acid bacteria lactose and lipids on the fermentation of compound yogurt
long xiao li ; zhao mou ming ; yang xiao quan ; chen zhong

..............page:36-39

yi ren wei ben , da li fa zhan wo guo de ying yang chan ye
song xiao wu

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

jia kuai ying yang chan ye fa zhan , quan mian jian she xiao kang she hui
peng lin

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

ru ye cheng chang de jia zhi guan li ren shi yu zhi xing
chen yi yi

..............page:3-5

yu shi pin qi ye gong tong da zao chang xian zhan lue "2004 ya zhou shi pin pei liao ji ji shu zhan lan hui " ji jiang zai shang hai ju xing

..............page:6-7

cheng xin gou zhu ying xiao gen ji -- fang wen zhou shi long tai qing gong ji xie you xian gong si ying xiao jing li zhang fang sheng
wen wei ; chen zhen

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

xiao dai bao zhuang de zuo li -- fang bei jing mai wei ji xie you xian gong si zong jing li wang fu sheng
guo xiang qian

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

zhan xian zai tou ming biao cai shang de shui jing zhi gan duo mi nuo tui chu ying yong yu pet cai zhi de zui jia biao shi fang an --s200b hua xian shi ji guang pen ma ji

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

mian fei zeng song 2004 nian du shi pin qi ye cai gou zhi nan

..............page:13

zhong guo shi pin ye 21 shi ji guo ji jing zheng li gao feng lun tan jiang ban

..............page:14

shi shi shi pin fang xin gong cheng mei shang liang -- guo jia ba ge du cha zu jiang fu ge di gong zuo

..............page:15

shi pin an quan guan jian ji shu ying yong zong he shi fan ke ti qi dong

..............page:15

wu lei shi pin shi chang zhun ru zhi fa gong zuo jin ru dao ji shi

..............page:15

lang fang bao zhuang zai xian jing pin -- guo nei shou tai hui zhuan shi dian zi cheng zhong wu jun bao zhuang ji wen shi

..............page:16

ying guo yan fa cheng gong zi jia re shi pin guan tou

..............page:16

The effects of spray-drying condition on instant solubility of soy powder
zhong fang ; wang zuo ; xu shi ying

..............page:17-20

Study on a culture medium for β -glucolsidase production by A. Niger
he xiao xian ; jiang xu lin

..............page:21-23

Studies on the chemical constituents of essential oil from Zanthoxylum bungeanum Maxim rowing in Hancheng, Shanxi
wang li ping ; li zhan jie

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

Study on the preservation of the soft-packed rutabaga
tan xing he ; xiong xing yao ; guo shi yin ; wang feng ; li qing ming

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

The restraint of litchi core extract on NDMA
liu ai wen ; chen xin ; zheng jian ying

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

The effect of amylase hydrolysis on the application properties of oxidized starch
zeng jie ; gao hai yan ; li xin hua

..............page:29-31

High-pressure treatment on the potato starch solution and its effect on properties of the starch films
bi hui min ; ma zhong su ; zuo ge hua ; li xin xin ; shi jing ; wang zuo

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

Effect of sophora flavenscens on the rheology of ganadoma lucidium fermentation broth
li yan qun ; zhang ke chang

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

Technological innovation- the way of development
wang zhi ming

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

A study on the preservation technology for peeled sugarcane
shen yong gen ; shang guan xin chen ; jiang yan ; wu shao fu

..............page:79-80,73

The effect of high-voltage static electric field on the respiration of fruits
wang zuo ; li li te ; dan yang ; ye qing ; li ying jun

..............page:81-84

Study on the physiological changes of Chinese Jujube Dongzao during its hypobaric storage
chang yan ping ; wang ru fu

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

Study on the toxicology of biological organic iodine in kelp
zhuang gui dong ; gu jun ; chi yu sen

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

The research and current situation of food safety test technique applied in China
zhang zhi jie ; lin qing yu

..............page:89-91,102

Method for separation and determination of inorganic arsenic and organic arsenic in food
jin yang ; li zuo ya

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

Study on the determination of phosphoryl oligosaccharides
mao gen nian ; zhang zuo ; yang ya zhou ; xu mu dan

..............page:94-95

Testing the consistency of O2, CO2 and C2H4 in modified-atmosphere packages with gas chromatography by one injection
liu ying ; li yun fei ; wang ru zhu ; tian ping hai ; zhang tian long

..............page:96-97,100

Nuclear magnetic resonance study on water and its application in food science
fan chong dong ; fan ming hui ; sheng jian jun

..............page:98-100

Analysis on the current status of sweet persimmon storage and fresh keeping in China
wang yun yun ; liu wei bin ; cheng yan e

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

proteolysis, lipolysis & lipid oxidation and their contributions to the flavor of dry-cured ham during its processing
zhang jian hao ; huang ming ; zhao gai ming ; zhou guang hong

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

Research and application of polysaccharide from fungus with pharmaceutical and food inportants
fan jin yan ; wang qiu ying

..............page:106-107

zong mu ci

..............page:108-112

guang gao suo yin

..............page:113-114