Science and Technology of Food Industry 2005 Issue 10 Status of chemical modification and property of KGM

Status of chemical modification and property of KGM

..............page:189-191

Processing of the hard spices and quality control

..............page:187-188

The processing of a lettuce health cake

..............page:107-109

Study on the extraction and antimicrobial activity of Artermimisia capillaris Thunb. Extract

..............page:100-102

The influence of malting process on the quality of wheat SN1391 malt

..............page:97-99,102

Antioxidative properties of trypsin hydrolysates from vital wheat gluten

..............page:93-96

Screening of high-yield strains for the natural food preservative ε - polylysine

..............page:90-92,96

Impacts of Vε and CLA on γ -irradiated LA

..............page:87-89

Improvement of gel property of egg white powder by Maillard reaction

..............page:103-106,109

Physiological effects of functionally fortified soy dietary fibre and its application

..............page:184-186

Detoxification of aflatoxins by biological methods

..............page:181-183

Studied on the quantitative determination of black pigment in Vaccinium Brateatum Thunb leaves

..............page:177-180

Comparison of two pretreatment methods used in benzoic acid determination in soy by high performance liquid chromatography

..............page:175-176

The analysis and identification of rapeseed phytosterol and its standard sample preparation

..............page:172-174

Quantification of oleanolic acid in fruit vinegar

..............page:169-171

Determination of functional components in dehydrated Portulaca oleracea

..............page:167-168

Study on extending shelf life of strawberry with a new edible coating compound preservative

..............page:165-167

Research on China food safety

..............page:162-164

Correlation between molecular structure and antibacterial activity of three benzoic compounds

..............page:159-161,174

The feasibility study on the production of potassium sorbate by solid phase reactions

..............page:157-158

Study on extraction technology for natural pigment of Arbutus

..............page:154-156

Study on immobilization of trypsin on Mesoporous Molecular Sieve MCM-41

..............page:151-153

Production of Nisin with immobilized Lactococcus lactis subsp. Lactis DL-203

..............page:148-150,153

Study on synthesis and antimicrobial Activity of α-Furylacrylic acid

..............page:145-147

Experimental study on temperature rising at initial drying stage for food heat pump drying unit

..............page:142-145

The brief introduction of the extrusion technology for rice fortification

..............page:140-141

Research on the main technological parameter optimization for the acid precipitation of casein

..............page:138-139,171

The development of health soda biscuits

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

Microwave extraction and determination of total flavonoids and polysaccharides in rosalaevigata mickx

..............page:134-135,137

Study on the method of removing the disgusting smell and astringent taste in Se-enriched Amorphophallus rivieri powder

..............page:132-133

Industrial extraction of lysozyme from egg white

..............page:130-131,133

Study on preparation of microporous cassava starch granule

..............page:127-129

Stability of a novel nutritious soy milk beverage special for students

..............page:125-126,129

Study on a new extracting conditions of pharmaceutical components from leave of Camellia chrysanth (Hu) Tuyama

..............page:122-124

Study on the new type freshness-keeping agents for fruits and vegetables

..............page:120-121,124

Studies on extraction of total saponins from bitter melon

..............page:117-119

Preparation of banana-yoghurt

..............page:115-116

Study on soluble restoration of yogurt powder

..............page:112-114

A natural fermented white gourd juice beverage

..............page:110-111,114

The effects of ultrasonic wave on oil adsorption of alcohol precipitated soy protein concentrated

..............page:84-86,89

Effects of benzoyl peroxide on flour quality

..............page:82-83

Study on the comminution -enzymatic treatment of pomace of jincheng to produce beverage-clouding agent

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

Purification and characterization of polysaccharides from Monopterus Albus mucus

..............page:76-77,81

Application of quaternary ammonium salt of chitosan on the clarity of fruit wine

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

Study on the radical-scavenging effect of rapeseed peptides (RSP)

..............page:71-72,75

Phase separation and rheology of soy protein-hydropropyl starch blends

..............page:68-70

Experimental study on milk thermodynamic characteristics in different storage conditions

..............page:65-67,176

Study on the extraction conditions for three Laminaria polysaccharides

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

Study on kinetics of Cordyceps miLitaris fermentation for production of exo-polysaccharides

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

Fast reduction of nitrates in pickled vegetables

..............page:57-58,61

Research on the factors affecting desalting of pickled Brassia Juncea

..............page:55-56

Studies on quality assessment factors for surimi-based products during storage

..............page:52-54

Inactivation of Polyphenol Oxidase (PPO) in Pteridium aquilinum Var, Latiusculm by heat treatment

..............page:49-51,54

zi xun zong heng

..............page:40-46

maltisorb(r) jie jing mai ya tang chun , ying yong yu wu tang chan pin de li xiang duo yuan chun -- fa guo luo gai te gong si

..............page:38-39

de guo gong si -- ce liang fang an jie jue zhuan jia

..............page:32-34

China Fisheries & Seafood Expo Aquaculture China

..............page:30-31

yue bing chan pin zhi liang guo jia jian du zhuan xiang chou cha jie guo

..............page:28

wo guo bao jian shi pin shi chang de xian zhuang yu dui ce yan jiu

..............page:18-26

quan qiu gong neng shi pin de shi chang ji qi fa zhan qu shi ( xia )

..............page:12-16

ru he qu fen shi pin ye de xing zheng guan li he xing ye guan li

..............page:7-10