Science and Technology of Food Industry 2005 Issue 4 shi pin gong ye jiu shi dao de gong ye

..............page:26-28

you zha xiao shi pin he peng hua shi pin guo jia jian du chou cha jie guo
guo jia zhi jian zong ju ; chan pin zhi liang jian du si

..............page:24

A carrot crisp enriched with calcium
liu chuan fu ; dong hai zhou ; qiao ju lin ; mou xiu zhen

..............page:115-117,120

Development of apple vinegar and its beverage
wang yun yang ; yue tian li ; yuan ya hong ; gao zhen peng ; li xue fei

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

Preparation of a long life nutritious noodles
zhou jian hua ; huang xun wen ; dan de chen

..............page:121-122

Manufacture of the customized drink for undergraduates
zhu xiu ling ; xu wei ; jiao yun peng

..............page:123-124

Turtle nutrition liquid processing technology
Li Hao

..............page:125-126

Separation of the maltooligosaccharide by ion-exchange
mao gen nian ; ke lei ; li yan jun ; li xiao yan ; huang yang ; sun qiang

..............page:127-128

Reduction of α -benzpyrene in smoked and roasted rabbit meats
Wang Wei

..............page:129-131

The manufacture of health-care ball made of potato and mutton
Wu Suping

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

Study on the technology of the tender dried pork meat
cheng chao ; mo kai ju

..............page:133-134,137

Study on the processing technics of low temperature sausage
tang fengxia; tang feng xia ; qiao chang zuo

..............page:135-137

Preperation of nutritious oligo-peptide liquid from enzymatic hydrolysis of snake meat
li wei qing ; liu rui xing

..............page:138-140

Development of Ecommia tea jelly
zong liu xiang ; mao zuo ; xiao qing miao

..............page:140-142

Extraction of intracellular polysaccharides from Agaricus blazei Murill by submerged culture
li yan jie ; dong xiu ping ; zhu zuo zuo ; sun cheng xing

..............page:143-145

jie du hua long ri qing de cheng gong mi jue -- ji fan xian guo zong cai de yong ren fang lue
wang ge xin

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

leng yin qi ye lian hao nei gong cong rong ying dui
zhou wei jiang

..............page:32-36

fic 2005 yi chao da gui mo jing liang pin zhi feng fu nei han jing cai zuo shi xing ye pin pai zhan lan

..............page:42

2005 fa guo shi pin jie , wei lei shang wu dong de lang man pai dui
gao yin yan

..............page:44

wo guo rou lei shi pin you wang tie shang xin yong ma

..............page:44

zhuan ji yin shi pin bi xu ming que biao zhu

..............page:44

wo guo jiang jia kuai wan shan shi pin biao zhun ti xi jian she

..............page:46

Effect of some environmental factors on carotene in pumpkin powder
Zhao Xiyan

..............page:49-53

The study of influencing factors for walnut protein solublization
Li Xiufeng

..............page:53-54

Determination and study of quantitative indicator for the freshness of bread
Xu Qunying

..............page:55-57,60

Application of used brewer's yeast in the cultivation of armillariella mellea
ran yan hong ; qiu zuo jian ; liu da ling ; liang yu qiang

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

Effect of enzymes on the quality of tea infusion
yang wen xiong ; gao yan xiang

..............page:61-63,67

Effect of glucose oxidase compound conditioner on baking quality of flour
gao hong yan ; zhang shou wen

..............page:64-67

The effect of relative humidity on properties of protein-based films
tian shao jun ; meng lu li ; cheng qian wei ; zuo jing kun

..............page:68-71

Research on water suppliment during vegetable vacuum cooling
wang xue qin ; chen er tong ; zhou bing

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

Microwave sterilization and its use in preservation of bread
song ru ; xu yi jing ; du jian yan

..............page:74-76

Improvement in emulsifying properties for vital wheat gluten by lactose modification
wang ya ping ; wang jin shui ; zhang wei hong ; pu shou zuo ; wang ling ling ; li zhen hua ; wang yan

..............page:77-80

Study on technical factors affecting yield of soybean milk
Liang Lijian

..............page:81-82

rou lei shi 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:20-22

shi pin an quan guan li de zheng fu diao kong ce lue
deng shu fen ; zhao lin du ; wu guang mou

..............page:14-18

shi pin an quan wei xian yin su jian xi yu dui ce tan tao
shen xiao peng

..............page:11-12

shu li ke xue fa zhan guan kai chuang bei kao xing ye xin ju mian
zhu nian lin

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

Separation and determination of growth-stimulating peptide for bifidobacterium Iongum from peptic soybean conglycinin hydrolysate
zuo wei yong ; chen wei hua ; zou si xiang

..............page:83-85,88

The research on the enzyme-resistant corn starch preparede by microwave method
chen jun zhi ; zhang hai ping ; liu xi yi

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

Separation of amygdalin by macropore resin
cui guo ting ; tian cheng rui

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

Effects of soybean products on the characteristics of bread
liu bin ; chen zhong ; yang xiao quan ; tang chuan he

..............page:92-94,97

Study on the effect of ethanol, CaCl2 on gelation property of soy protein
wang fei zuo ; cui ying de ; zhou zhi peng ; guo bao chun ; qiu qing hua

..............page:95-97

Preparation of rice--bran soluble dietary fiber by extrusion
sun lan ping ; xu zuo

..............page:98-100

The production technology of quick frozen carrot process
Wu Zhichang

..............page:100-101

Production of an edible seaweeds health cake
xu gui hua ; xu hui juan

..............page:102-103,106

Research on the vacuum freeze-drying method for edible mushroom
chen he ; zhao yan ; qin jun zhe ; zhang lin ; sun ying

..............page:104-106

Study on the application of bacterium cellulose
Zhang Xin

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

Study on production process of fastfood and flavouring kelp
Liu Jianfu

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

The processing of solid waxberry juice beverage
liu qing mei ; sun jin cai ; yang xing min ; yang liu ming

..............page:111-113

Production processes and ingredients of fried flavor crisp noodles
liu shu xing ; tang meng zhong ; li hong liang ; wang jian zhong ; zhao zong ke ; wei yao hui

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

Study and application of the antibacterial fresh-keeping film
han yong sheng ; sun yao qiang ; gao liu yi ; nie liu hui

..............page:146-147,145

Properties of a novel nitrite-free hemoglobin coloring agent
yang xi hong ; xia wen shui

..............page:148-151

Synthesis of butyl p -hydroxybenzoate over solid superacids SO 2-4 /MoO3-TiO2 catalyst
cheng zhan sheng ; xing chun li ; yang lin

..............page:151-152

Extraction conditions for red pigment from amaranth
Xie Jialin

..............page:153-154,171

Study on dynamic desorption conditions of mulberry red pigment during purification
xu jian guo ; tian cheng rui ; hu qing ping

..............page:155-157

HACCPs in the production of the bottled mature beer
xu wei ; hao peng zuo ; hu chun lin

..............page:158-160

Study on the shelf life of a preserved vegetable
ren jiao yan ; zhao mou ming ; lin wei feng ; xu jian xiang

..............page:160-163

Effect of different cooking methods on nutrition of wild vegetable
chang li xin ; han jin ; wang huan xia

..............page:164-165,168

Determination of β -carotene in fruits and vegetables by reversed-phase high performance liquid chromatography
Wu Guangbin

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

Determination of the content of general flavonoid in Yinci capsule by HPLC
Sun Ting

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

Analysis of proanthocyanidin of grape seed by capillary electrophoresis
li chun yang ; xu shi ying ; wang zuo

..............page:172-174,178

The determination of biogenic amines in food by reverse phase high performance liquid chromatography
li zhi jun ; xue chang hu ; wu yong ning

..............page:175-178

Effects of resistant starch on blood glucose, blood lipid and intestine events
shang xiao zuo ; gao qun yu ; yang lian sheng

..............page:179-182

Study on laws and regulations of function food
li xiao li ; wu zuo ; liu shi jun

..............page:182-184

The applications of nanotechnology in food industry
liu cai yun ; zhou wei ; bi yang ; gan bo zhong ; li wei qiang

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

Recent research on toxicity of acrylamide
yuan zuo ; hu xiao song

..............page:187-189

ren cai xin xi

..............page:190-192

guang gao suo yin

..............page:201-202