Science and Technology of Food Industry 2004 Issue 8 Processing of aloe healthy ice cream

Processing of aloe healthy ice cream
cui hui ling ; fu yin mei

..............page:99-100

The development of health beverage for throat care
liu xiu feng

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

Treatment of used sugar solution for recycling during preserved fruit processing
zheng mei zuo ; cheng shao nan ; xing jian rong ; shao min

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

Fresh keeping technology for bean curd sheet
chen yue

..............page:98,100

New sterilization method for canned food by steam
chen yue

..............page:96-97

Development of several diabetic foods from bitter melon
li xiang mei ; ma shao huai

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

Study on the reconstituted dried chicken
luo yong hua ; wang ruo min

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

A study on bleaching technique of lily starch
li zhong hai ; xu ting li ; cao qing ming ; sun chang bo ; zhong hai yan

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

Preparation of a beverage from walnut and jujube
ma li hua ; zhou hui xin

..............page:87-88,91

Study on the effects of curing processes on the salt concentration of dry salted duck
liu xiao hua ; dong min xian ; xiong yong hua ; yin yu zuo ; lai wei hua

..............page:85-87

Post-acidification control of stirred yogurt by Nisin
luo ai ping ; xiang xu

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

The applications of Ganoderma Lucidum in green tea fermentation
zou li gen ; ding yu ting ; chen yan

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

The effect of additives on the quality of frozen dumpling
lou ai hua ; yang mi quan

..............page:73-74

Study on the prevention of browning during the processing of Chinese chestnut wine
tian jin qiang ; zhang zi de ; chen zhi zhou ; zhou lian di

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

Study on the microstructure of steamed-bread dough during pressing
he song ; liu chang hong ; zuo jin jing

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

Study on the optimum technology of hydrolyzing vegetable protein with low content of 3-monochloropropanediol
jin qing zhe ; liu yuan fa ; zhou wei

..............page:56-58

Study on the symbiosis and functional properties of isolated probiotic bacteria
zhang ying chun ; zhang lan wei ; wang yu jun

..............page:59-62

Extraction of flavonoids from processing waste of sparrow grass
zhang su hua ; wang zheng yun ; yang shi tian ; yuan hong mei

..............page:62-64

Effects of enzymatic hydrolysis and homogenization on the stability of banana puree
chen li ping ; wang hai ou

..............page:65-66,69

Microencapsulation of DHA with refined maize protein powder
li jing ; zhang li ping

..............page:67-69

Modification of wheat gluten by deamidation with papain
kong xiang zhen ; zhou hui ming ; feng qiang zuo

..............page:70-72

guo wu yuan qiang diao cai qu shi xiang guo duan cuo shi jia qiang shi pin an quan gong zuo

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

wo guo nong ye chan ye hua shi shang gao su lu
chen xiao hua

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

Study on processing technology of Carica Papaya yoghurt
wang wen ping ; wang ming li

..............page:105-106

The study on the processing and characteristics of microencapsulated vitamin C
duan han ying ; li yuan zhi ; huang wei ; zhao ling hua ; huang cai huan

..............page:107-108

Control of acidification during chicken bone gelatin production
liu xiao ling ; xu shi ying

..............page:109-111

The processing technique for ginger-cake
xia hong ; liu gui xiang ; cao wei hua ; wang guo cheng ; li zuo ; tang li

..............page:112-113

The process of vacuum-packaged braised anise beef and microbiological test for commercial sterilization
peng wei guo ; xiao rong

..............page:114-115，146

The effects of metal ions upon the stability of four synthetic foods
jin ning ; zhao mou ming ; liu tong xun

..............page:116-117,120

Study on synthesis of hydroxypropyl amophophallus starch
tang hong bo ; ma bing jie ; wang ling guo

..............page:118-120

Study on extraction methods of xanthophyll by microwave radiation
li jian ying ; deng yu

..............page:121-124

Manufacture of oxidized compound starch phosphonic acid ester
jin hui ping

..............page:124-125

Low-methoxyl pectin prepared by pectinesterase from As-pergillus niger
jiao yun peng

..............page:126-127,137

zhong guo shi pin gong ye guo ji mao yi jian kuang
wang zuo

..............page:10-12

bing zuo lin xue gao bing gun chan pin zhi liang you dai ti gao
guo jia zhi jian zong ju chan pin zhi liang jian du si

..............page:14-16

shi pin an quan yao ba zhu jin kou guan

..............page:18,16

zheng que ren shi he shi yong shi pin tian jia ji ( shang )

..............page:20-26

li le yu zhong shi pin gong ye yi tong cheng chang
qi li

..............page:28-29

zhi li yu jian kang shi ye de de gu sai (degussa)-- de gu sai sheng wu huo xing wu zhi bu ya zhou qu yu jing li wang zheng ping bo shi fang tan
li yu

..............page:30-32

lin de xia men cha che : zhi gen yu zhong guo wo tu -- ling dao wu liao ban yun ling yu , chuang zao wei lai jie jue fang an

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

xin lv xiang jing ying lai you yi ci teng fei

..............page:38

sheng zhu ying xiang fen ji qi zai sheng zhu cai gou he tu zai fen ge zhong de ying yong (csb-imagemeater)

..............page:42-43

zi xun zong heng

..............page:44-50,43

Preparation of the casein-Fe2+ by enzymatic hydrolysis and its analysis
wang wen hang ; shen deng lai ; liu an jun ; wang li xia ; zhang hong shan

..............page:53-56

Simultaneous determination of calcium and magnesium in milk by multiple-wavelength spectrophotometry
yu jian zhong ; he bei zuo ; zhao hong rui

..............page:136-137

Application of anti-microbial packaging in meat freshkeeping
fu li ; kong bao hua

..............page:128-130

Study on sweet corn fresh-keeping at normal temperature
song lian jun ; zhang hong xing ; ren hong tao

..............page:131-132

Influences of noise on the activities of ascorbic oxidation enzyme post harvest cucumbers
yun xia ; zhu zuo zuo ; yang hong

..............page:133-135

Synergistic hypolipidemic effect of soybean hypocotyl and isoflavones
wang jiang hai ; yuan jian ping ; huang xiao ni ; liu zuo

..............page:138-139

Analysis of main components in Ginkgo from different production areas
bai wei dong ; huang guo yong ; kong de jun

..............page:140-141,135

Study on nitrite-free curing agent for meat and its products
cai jian ; wang zuo

..............page:142-143

Detection and analysis of animal materials in imported & exported animal products
chen ying ; wu ya jun ; xu bao liang ; wang jing ; qian zeng min ; su ning

..............page:144-146

Some issues to be considered during setup or innovation of small to intermediate liquid milk production line
yu ai qun

..............page:147-148，135