Science and Technology of Food Industry 2003 Issue 2 Development of the nutrition and health yogurt with opuntia dilleniii haw

Development of the nutrition and health yogurt with opuntia dilleniii haw
lv chang zuo

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

Effects of scalding, temperature and packaging on the quality and shelf lifa of fresh-cut taros
liang dong ni ; yu zhi fang ; lu sheng min

..............page:67-68,66

Multi-needle injection technology and its applications
zhao jie ; wang zuo

..............page:69-70

Determination of starch content in broomcorn by polarimetry
lin hai bin ; lin de juan ; zheng zong zhong

..............page:70-71

Simultaneous determination of low-grade fatty acids in fruit juice by ion chromatography
zhang ming xia ; zhou jian ke ; liang jun hong ; lu min ; di tong yu

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

Development of uckwheat biscuit
tao ru xiu

..............page:63-64

Development of a drink from the navelorange skin
yang pei rong

..............page:61-62

Microwave inactivation of lipase in wheat germ
cao hui ; ma hai le ; luo lin ; li hai zhen

..............page:60-60,62

Development of an aloe nutrition and health chewing gum
zhang zhong ; yang mei

..............page:58-60

The new technology of making sweet bean paste
jiang mei ; zhang yan fen ; wang shan rong

..............page:56-57

A study on instant flower petal soup
wu rong shu ; yuan wei ; yang zhen sheng

..............page:53-55

Application of membrane separation in pectin production
zhou zhong shi

..............page:51-52,55

Study on the effect of dehydration technology on the preservation of Vc in haw
yuan jiang lan ; kang xu ; chen jin ping

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

Processing of fagrant crisp fish slice
duan zhen hua ; zhang ; hao jian ; tang jian ; sun jin cai

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

Study on L-Lactic acid fermentationby bacteria
liu yong jun ; wang chang lu ; le xiao jie ; cao wei feng ; yu zhi ping

..............page:41-43,47

Study on factors affecting the greenmg of garlic puree
yuan li ; gao rui chang ; wang zuo ; qiao xu guang

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

Comparison of natto characteristics under different cooking mode and fermentation time
tong jun feng ; zheng xiao dong

..............page:36-38

Study on the dynamics of vacuum drying of chestnut
chang xue dong ; zhu jing tao ; kang wei min ; shi hui hui

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

Regulation and control of hurdle factors for the quantity and stability of Xiangchi dried rabbit meat
wang wei ; huang deng ping

..............page:31-33

Effect of soluble components on cloud stability of orange juice
li lin ; peng kai wen

..............page:28-30

Concentration of exopolysaccharides PS-9415 by hollow fiber membrane ultrafiltration
zhang ning ; peng zhi ying

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

Study on extraction and quantitative determination of chemical constituents from ginger in Laifeng county
yang chun hai ; yu ai nong ; yi yang hui

..............page:22-23,27

The extraction of triterpene glucoside from Siraitia grosvenorii by macroporous resin adsorption
li hai bin ; li lin ; yang xiao quan ; guo zuo yuan ; cai miao yan

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

xin shi ji wo guo shi pin gong ye fa zhan de chao liu yu qu shi

..............page:1-2

fa zhan nai ye yu nong min xiao kang

..............page:3-4

ren qing xing shi yu te dian , ji ji wen bu tui xing xue sheng nai ji hua

..............page:5-6

jia qiang shi pin an quan jian guan , yan ge shi pin shi chang zhun ru

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

qiang qiang he zuo , lian shou su zao yi liu pin pai -- fang shen zuo shi shen bao - hua cheng shi pin you xian gong si zong jing li yan ze song

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

di shi jie zhong guo guo ji bao zhuang gong ye zhan lan hui di qi jie zhong guo guo ji pi jiu ji yin liao gong ye zhan lan hui

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

wo guo shi pin ji xie shi chang zai na li ?

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

wo guo shi pin an quan shi chang zhun ru zhi du zheng shi qi dong

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

zhong guo cheng wei leng dong cao zuo zui da gong ying guo

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

guang dong shi pin gong ye zai chuang xin gao

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

guo jia jiang zhong dian fa zhan san da nong chan pin jia gong ling yu

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

guo jia jing mao wei fa chu tong zhi yao qiu jin yi bu jia qiang jiu lei chan xiao guan li

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

Comparative study on pumpkin-powder by isothermal and stepwise temperature-adjustment vacuum drying
zhou xian han ; cheng jie shun ; dong xian ping

..............page:17-18,21

Moisture content in viscous food is determination by means of microwave-thin layer
ma yong ; shao yue ; zhao li hong

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

Arachidonic acid--the choice for new generation of infant formula foods
he ping ; wang zhi ming

..............page:76-77

Nutritional appraisal of extruded and expanded foods
yu gong ming ; lu xiao bin ; wang cheng zhong ; sun chun lu

..............page:78-81

Research development and prospect for Pueraria DC
liao hong bo ; he zhi fei ; wang guang ci ; li hong jun ; yue chao jun ; chen xiong fang

..............page:81-83

Applications of Amorphophallus Kojac gel (Glucomannan) in foods and food additives
chen yun zhong ; hou zhang cheng

..............page:83-84,88

The applications of DSC, NMR and X-ray diffraction in bread staling
kong xiang zhen ; zhou hui ming ; wu gang

..............page:85-88

Effect of low-temperature-blanching on texture of fruits and vegetables andits mechanism
han tao ; li li ping ; ai qi jun

..............page:89-92

Study on the ways to categorize Food Functional Components
fu yin long ; qian he

..............page:92-94