Science and Technology of Food Industry 2005 Issue 11 xue gao chan pin zhi liang guo jia jian du chou cha jie guo

xue gao chan pin zhi liang guo jia jian du chou cha jie guo
guo jia zhi jian zong ju ; chan pin zhi liang jian du si

..............page:20

shi lun fa zhan he wan shan wo guo shi pin an quan fa lv fa gui ti xi
wu yue ; ning xi bin

..............page:16-19

tong zhuang yin yong shui chan pin zhi liang guo jia jian du chou cha jie guo
guo jia zhi jian zong ju ; chan pin zhi liang jian du si

..............page:22-23

zuo la rou zhi pin chan pin zhi liang guo jia jian du chou cha jie guo
guo jia zhi jian zong ju ; chan pin zhi liang jian du si

..............page:23-24

zhong zhong zhi zhong de shi pin an quan bao zhang ti xi
michdel woif; li xiao shuang ; wang xiu wu ; cheng yu fang ; liu zhi yu ; li ming ze ; mao xiao bin ; zhang ji cheng

..............page:26-31

fu wu : wei lai qi ye jing zheng de li qi
dong wen hu

..............page:31

li yuan ( yuan dong ) ji tuan shi pin chan ye shi ye bu ju zi da zao shi pin ke ji gong ye yuan -- zhuan fang li yuan ( yuan dong ) ji tuan shi pin chan ye shi ye bu xu guang rong zong jing li
chen zhen

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

ba wo you shi ru zhu shi chang -- fang guang dong mei de wei bo lu zhi zao you xian gong si zhang xiao fan jing li
chen zhen

..............page:34

ke ji ling xian cheng jiu guo cu niang zao zhuan jia -- fang cheng de hong yuan guo ye you xian gong si zuo bin dong shi chang

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

zi xun zong heng

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

Effect of high pressure on soluble proteins and two enzymes of litchi pulp
li yan xia ; zhang shui hua ; liu zhong ming ; pan ke ; sun yuan ming

..............page:49-52

Breeding of an anti-microbial bacillus strain and study on the anti-microbial protein from the strain
jia jie ; guo xiao hua ; hui ming ; liang qi mei ; zhang bin ; niu tian gui

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

Study on the soluble peptides from green bean proteins hydrolysates with papain
lu zhen hua ; guo cai hua

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

Enzymic hydrolysis of water-insoluble chicken meat protein by Alcalase and scavenging effects of its hydrolysates on DPPH
zhao mou ming ; zhou xue song ; lin wei feng

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

The effect of esterifying agent and starch type on gelati-nization properties of acetylated starch
wang xiao yan ; tong qun yi

..............page:62-65

The effects of α-amylase on bread quality
sun xiao yun ; wang xiao sheng

..............page:65-67

Texture properties of soymilk coagulated by an alkaline proteinase-Alcalase
zuo guang zhong ; li li te ; he jin feng ; chen si ying san

..............page:68-71,150

Study on the viability of molds under magnetic fields and its potential application
xu xi lin ; li lin ; guo zuo yuan ; cai miao yan

..............page:72-73,114

The effects of microwave on moisture absorption of ALSPC
sun bing yu ; shi yan guo

..............page:74-75,79

Research on sterilization effect on liquid by cold plasma technology
ruan zhi nong ; wang zhong lai ; chen zhao hua ; yang zhi chao

..............page:76-79

Study on the anti-microbial activities of isoflavone sepa-rated from fermented soybean meal (FSMI)
sun ming ; zhou jian xin ; wu jun

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

Effect of low temperature pectinase treatment on juice yield and several other physical-chemical indices of blackberry juice
zhang li hua ; han yong bin ; sun jing ; lu xiao xue ; gu zhen xin ; li jing ; lu yi hong ; chen pei qi ; liu an hu ; qiu yong xin

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

The chemical absorption of sulfur dioxide in sugarcane juice
zhang si yuan ; guo hai rong ; chen gan lin ; li hong ; wu xiao yun

..............page:85-86,96

Study on antibacterial activity of Ficus carical leaves extracts
zhao ai yun ; wu shen zuo

..............page:87-88,92

Study on processing of enzymatic strawberry juice
sun li na ; wang zuo ; xu shi ying

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

Study on the processing technology of oaknut-rice -wine
yang ping ; zhang chuan jun ; deng kai ye

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

Development of instant gracilaria foods
yang wen ge ; xu da lun ; huang xiao chun ; pan yun zuo ; hou wen fu ; sun cui ling

..............page:97-100

Study on the processing technology for bitter buckwheat biscuit
guo yuan xin ; zhou jun

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

The influences of different ingredients on storage properties of fermented soybean milk
ding yu ping ; li chun feng ; sun zuo

..............page:103-104,107

Extraction of rose essential oil with supercritical carbon dioxide fluid
li bin ; meng xian jun ; liu hui

..............page:105-107

Study on sweet potato noodles without aluminum
zhang yan ping ; cai wen si

..............page:108-110

Development of broomcorn Sporisorium reilianum cake
shi tai yuan ; jiang fu lin ; zhang hua ; sun da wei ; zhang rui ; zhu hua

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

Manufacture of nutrition fortified egg powder for children
zeng li ping ; zhou hong ; xu yin kun

..............page:115-116,119

an quan wen ti tiao zhan shi pin ye fa zhan mo shi
zhu min

..............page:11-14

Study on the control and mixed fermentation of compound juice
liu xiu he ; wang jin ; li shu ai

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

Preparation of a compound beverage from seed of Job's tears and cactus
jin zuo ; lai feng ying ; cheng xiao xia

..............page:120-121

Use of enzymes in cocoa beverage processing
yin lu qin ; wang zuo

..............page:122-125,143

Forecast for processing parameters for alkali peeling of Kiwii fruit
pan jing zuo ; dai hong ; huang yu zuo

..............page:126-128,190

The studies on extraction process of polysaccharides from Gynostemma pentaphyllum Makino
luo zuo hui ; wang zhao jing

..............page:129-130,148

Study on extraction and purification of anthocyanin from yam
lu guo quan ; tang zhong hou

..............page:131-132,135

Study on microwave processing technology for carrot pork meet jelly
mo kai ju ; qin en hua ; cheng dan

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

Manufacturing technology and HACCP control for preserved white gourd
xing feng feng ; zhao guang ying ; xing xing ming

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

Non-sugar candy development using xylitol and maltitol
wang cheng fu ; zhao guang hui ; wang guan bin

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

Effect of the ultra-high pressure process on food package materials
qiu yuan xin ; ye sheng ying ; xu shang he ; li zheng

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

Study on catalytic synthesis of fructone by cerium sulfate
zhang fu juan ; sheng shu ling ; zhang xiang yu

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

Study on making multifunctional dietary fiber ingredient from banana peel
xu yun sheng ; song wei chun

..............page:144-145

A new method for the extraction of sodium alginate
wang xiao hua ; nie ming ; wang hong

..............page:146-148

Study on citric acid fermentation using cellulosic pyroly-sate
xie hui jun ; lu li fang ; chen jian ; zhuang xu liang ; zhang hong xun

..............page:149-150

Bio-transformation of Glycyrrhizin to Mono-β-glucu-ronide-glycyrrhizin by microorganism
Wang Yun

..............page:151,160

The analysis and assessment of Iron and Zinc content in the bee product
tang yong ; zhang qian yong ; xia xiao hua

..............page:155-156

Method for detecting sudan colorants in food by HPLC
li jun ; yong zuo ; li gang ; yang qiang ; chu xiao gang ; tang ying zhang

..............page:157-160

Reflection method for determining content of lactic acid in the aloe products
zhou zhi de ; li gui yin ; luo bing jun ; su wei ming

..............page:161-162

Determination of ethanol content in distilled spirits using short-wave near infrared spectroscopy with partial least square regression model
wang zhen zuo ; zuo jia hui ; guo wei liang ; chen shu yan ; wei wei ; zuo li rong

..............page:163-165

Application of high-performance liquid chromatography in phospholipids analysis
wang dao ying ; xu xing lian ; xu wei min

..............page:166-168

Effect of high pulsed electric field (PEF) on microorganisms,enzymes and constituents of food
li ying qiu ; chen zheng xing

..............page:169-173

Advances on the research of active antiviral compounds in marine organisms
cui wen zuo ; zeng ming yong ; zhao yuan zuo

..............page:173-176

The applications of gellan gum on jelly and jam
cai yun sheng ; zhang guo pei ; liu xue zhen

..............page:177-179

Investigation into national analysis standard method for food born coliform bacteria
Bai Fengling

..............page:179-181

Microwave-assisted extraction and its application in food chemistry
bai xue lian ; zhang hua wei

..............page:182-185

Reflect on active peptides produced from protein by enzymatic hydrolysis
song jin cui ; meng xian jun ; shan fang ; lin ru fa

..............page:185-187

Technology for seasoning of instant rice noodles and instant bean noodles
tang bin zuo ; yan wei qiang

..............page:188-190

Study on the quantitative relationship between structure and property of aromatic substances in food
qin zheng long ; wu jun ming

..............page:191-192

shi pin ren cai

..............page:137

The development and production of Yongzhou elapidae product series
Tang Sanding

..............page:111-112

A design for evaluation indexes of food safety early warning system
Tang Xiaochun

..............page:152-155