Science and Technology of Food Industry 2003 Issue 3 New food functional components-arachidonic acid

New food functional components-arachidonic acid
wang hai tang ; yuan cheng ling

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

Research and development of litchi grading & packaging equipment
zhang cong ; luo jian sheng ; chen chao xu ; liang jian

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

Determination of protein by pH-static titration method
zheng li ; yu zuo jing

..............page:81-81,88

A rapid and accurate method of determinating substitution degree of carboxymethyl starch
huang jing ; pan li jun ; zheng zhi ; jiang shao tong

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

A new functional foods-germinated brown rice
cheng yong qiang ; ming mei ; shi bo

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

Applications of transglutaminase in food industry
wang zuo ; jiang zhan mei ; han li ying

..............page:86-88

Manufacture and application prospect of glutathione
zhou yu guang ; fu guo ping ; xiao zi jun

..............page:89-91

Microwave processing technology and equipment for tealeaf
xiao hong ru ; song wei dong ; zhu zhi xiang ; zhu jing tong

..............page:91-94

Study on nutritive components of shepherd's-purse under different preservation conditions
guo hong yan ; li xiu jin ; zhong fei ; ge chao

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

The hydrogenation of vitamin E by palladium-on-charcoal catalysis
hu chuan rong ; gu wen ying

..............page:72-73

Study on the production technology of chitooligosaccharides
wang feng qin

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

The property of polydextrose and its application in low fat ice cream
zhao kai ; zhang shou wen ; fang gui zhen

..............page:34-35,37

Effect of EDTA on the stability of carthamus yellow color
liu shu ling ; zuo jian bo ; li mei ping ; zhang sheng wan

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

The effect of microbial transglutaminase on the gel property of surimis
wang zuo ; huang si hua

..............page:28-31

Study on secondary microencapsulation of mint oil
yong guo ping ; guo jun cheng ; tong hong wu ; ye hong yin

..............page:26-27

Study on the boil-resisting agent of corn starch vermicelli
wan xin ; an liang

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

The applications of the ethanol extracted allicin in the preservation of thin sheets of bean curd and other bean products
feng de ming ; liu shen

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

wo guo shi pin tian jia ji de fa zhan cheng jiu he jin hou nu li fang xiang

..............page:1-3

rang " diao bai kuai " yuan li shi pin -- quan guo zhi jian xi tong zhuan xiang zheng zhi " diao bai kuai " shi pin zong shu

..............page:4-5

jiang shi pin ying yang bao jian shi ye jin xing dao di -- fang bei jing hu run ( guo ji ) shi pin ji tuan you xian gong si dong shi chang yin tai an

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

man shi xiang jing zou guo shi nian fen fang zhi lu -- fang kun shan shi man shi xiang jing you xian gong si dong shi chang jian zong jing li wang jian hua

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

nuo wei xin yi shi nian hui huang zou chu zhong guo sheng wu mei zhi ji fa zhan zui qiang yin -- fang nuo wei xin ( zhong guo ) tou zi you xian gong si zong cai jiang wei ming

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

zi xun zong heng

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

The effect of α-amylase on bread quality
peng yan ; zhao qiang zong ; xu jian xiang ; zhao mou ming

..............page:17-18

Effects of neutrase on the natural fracture of biscuit
lu xiao bin ; geng jian hua ; li jing long ; dong bei lei ; zhao xiang zhong

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

Study on preparation of phytic acid modified starch
wang hai ying ; wu mou cheng ; guo zuo yuan ; chen ling

..............page:67-68,71

Processing technology of two flowers drink
liu yong le ; cai xiao ying ; jiang xue zuo

..............page:65-66

Study on the extraction of proanthocyandins from apple
qi xiang yang ; huang hong xia ; ba wen guang

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

Study on bread fermentation by symbiosis of lactic acid bacteria and yeast
zhao yu hong ; zhang li gang ; pang wei na

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

The influence of different processing conditions on physicochemical and organoleptic properties of peanut milk
liu zhu sheng

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

Catalytic synthesis of n-butyl p-hydroxybenzoate with sodium bisulfate
wen rui ming ; ding liang zhong ; luo xin xiang ; yu shan xin

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

Preparation of meat flavors from enzyme--hydrolyzed veg-etable protein
wu yan wen ; ou yang jie ; zhang yan ; yan jing chen

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

Study on cellulase production by tropic grazing fermentation
xu yong shi ; ding zhong yang ; zhang ke chang

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

Removal of iron impurity from calcium lactate by solvent extraction
ren hui ; wu yu qiong ; ding yi gang ; wu yuan xin ; li ding huo

..............page:49-50

Effect of magnetic field on the hydrolysis of chitosan by papam
huang yong chun ; li lin ; guo zuo yuan ; zheng bi sheng ; cai miao yan ; li hai bin

..............page:47-49

Study on the factors influencing the submerged culture of Grifola frondosa
du wei ; li yuan rui ; yuan jing

..............page:44-46

A new way of star anise oil extraction
wei xiao jie ; chen xiao peng ; wang lin lin ; ma jian

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

Effects of phosphate blends and added water on hardness and water-holding capacity of low-fat beef sausages
peng zeng qi ; zhou guang hong ; xu xing lian

..............page:38-40,43

Application of vegetable oil in cream
wang xiao ying ; gu hong ; lin wan jun

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