Science and Technology of Food Industry 2005 Issue 5 wo guo you ji shi pin fa zhan zhuang kuang

wo guo you ji shi pin fa zhan zhuang kuang

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

wo guo nong chan pin jia gong ye de xian zhuang he fa zhan qian jing
luo yun bo

..............page:7-9

Extraction of polysaccharide from Auricularia auricular and its de-proteinization
zhang li juan ; yu guo ping

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

zhong guo shi pin leng cang lian de yan jiu
xie feng ; zhang zuo bin

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

pu tao jiu chan pin zhi liang guo jia jian du chou cha jie guo

..............page:19-20

guo dong chan pin zhi liang guo jia jian du chou cha jie guo

..............page:21-22

jie xi shi pin an quan de wei ji guan li -- fang dan ni si ke ( zhong guo ) you xian gong si zong jing li li yong jing bo shi
qi li

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

shi pin gong ye yu nong ye xi xi xiang guan

..............page:28-30

qiang qiang lian shou da zao biao shi xing ye xin qi jian -- wei di jie he ling xin da jia zheng shi he bing

..............page:31-32

dan xin bu gai zai chuang hui huang -- fang guang zhou shi bai chuan xiang liao you xian gong si zong jing li wei jian long
chen zhen

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

zi xun zong heng

..............page:38-46

Manufacture of highly bioactive soy dietary fiber by fermentation
tu zong cai ; li jin lin ; wang zuo qin ; ren wei

..............page:49-51

Clarification of Fuji apple juice by two-step flocculation
shen lian chang ; tian jin qiang ; wang yan min

..............page:51-52

The effect of chitosan structure on the anti-microbial activities
wu gang ; xia wen shui ; liu jing na

..............page:53-55,57

Determination of eutectic point for materials during vacuum freeze drying processing
xu yan yang ; zhang han ; tan yi bing ; sun jin cai

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

Thermal dehydration and quality protection of biomaterials
liu xue mei ; jiang ai li

..............page:58-59

Breeding of lactic acid bacteria producing conjugated linoleic acid and optimization of medium
yu guo ping ; kou xiu ying

..............page:60-62

Color protection and salting preservation technology for green-leaf vegetables
yin ya feng ; ding yu ting ; wu sai lan

..............page:63-64,66

The effect of sugar and sodium alginate on puffed wax gourd by microwave puffing technology
chen shou jiang ; zhu da wei

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

Studies on the changes in soy protein spectrum during submerged fermentation for soy peptide preparation
pan jin quan ; li li

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

Metabolic mechanism of organic acid production by brewer's yeast
sun fu bao ; ren hong yan ; zhao chang xin

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

Study on quality control and improvement of frozen stuffed dumpling
zhang jin li ; hou han xue ; lu mo sen ; sun he mei

..............page:73-75,78

Develop of a mushroom polysaccharide drink
li jian ; chen ping ; liu ning ; zuo en zhi

..............page:76-78

Microencapsulation of fish oil
cui bing qun ; luo yan ping

..............page:79-80,83

Study on the processing technology of apple granulate can
tian cheng rui ; tian hong lei

..............page:81-83

Development of low-calorie and functional ice cream
duan shan hai ; zuo ming

..............page:84-86

Development of a mineralized water with coffee
wang li ; zhao li qin ; li hui ; wang jiang xing

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

Extraction of DF from potato residues by enzymatic hydrolysis
liu da yu ; zuo yong

..............page:90-92

Study on the processing technique of pigeonpea pastry
gan zuo ; li zheng hong ; gu yong ; liu xiu xian

..............page:93-94,97

Optimization of the technology for extracting dihydromyricetin from ampelopsis by orthogonal experimental design
yang ling ; zheng cheng ; ning zheng xiang

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

Extraction of polysaccharides from onion
ma zuo ; li jing ming ; li li mei ; wang hui ; ni yuan ying

..............page:98-99

Production technology for frittered Tilapia meat gel products
deng hou qin ; xia yan bin ; wei xiao xiang ; cao zuo ; xu fa ; zhang yu

..............page:100-102,106

Study on typical local dish made from konjac flour
dong hong bing ; weng hong jian ; li bin

..............page:103-106

Removal of protein from the crude persimmon polysaccharides by proteases- Sevag's method
zhang ya li ; zhang wen juan ; he qiong hua

..............page:107-108,111

Processing of lactic yoghurt from corn germ by fermentation
Wang Wenxia

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

The development of aloe and pineapple compound beverage
liu yun hong ; yi jun peng ; zhang zhong xin ; dong tie you ; wang jian hua

..............page:115-117

Study on drying technology for the cactus of Milapalta
lu ning ; wang hai ; you feng hui

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

The development of health-care snack with rich selenium from Amorphophallus rivieri
zuo cai feng ; fang jian ping

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

Production of lactic acid bacteria chewing tablets from different raw material and their stability study
yu hua ; yan jun ; liu hai yan

..............page:123-125

Design of a mixing-carbonating-filling machine for carbonated beverage
JIANG Xiaoqing

..............page:126-127

Synthesis of benzyl acetate using cation-exchange resin as the catalyst
lan ping ; lan li hong ; zuo rui yi ; wu ru chun ; li mei ; liao an ping

..............page:128-129,132

Study on properties of salt-coagulant within short time
xue wen tong ; ren zuo zuo ; zhang ze jun ; yan ping mei

..............page:130-132

The syntheses of ethyllaurate using a series of solid sulfates as catalysts
Li Jingfen

..............page:133-134

Study on the emulsifying properties of soy protein-guar gum conjugates
xu wei ; yang xiao quan ; qi jun ru

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

Modification of konjac glucomannan by esterification and crosslinking with sodium tripolyphosphate
wu shao yan ; zhang sheng zuo ; yan yi zhi

..............page:138-139,142

Study on the preparation of calcium stearyl lactylate
Zhang Yali

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

Processing parameters for ethyl cellulose microencapsulation of ascorbic acid and its activity conservation
li shu guo ; xue wen tong ; li xue mei ; chen hui ; hu xi qin

..............page:143-145,148

Preparation of a new food additives-calcium pyruvate from egg shell
Zhang Fujuan

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

Application of HACCP in the production of shrimp cans
zeng wen bing ; wang jin ; zeng you ming ; lin zuo

..............page:149-150,114

Effect of PVP on the quality and storage of "Xiahui 5" honey peach fruits
kang ruo dai ; yu zhi fang ; lu zhao xin ; zhang yan fen

..............page:151-154,156

Analysis of nutritional components of Suaeda salsa seeds
sun li hui ; zhong chong bin ; liu chang jiang

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

The nutrition of seed and properties of seed oil of seed pumpkin
liu yan xia ; liu xing hua ; tang gao qi

..............page:157-158,161

Effect of different processing parameters on fat and cholesterol content in egg products
wang zuo ; su yu chun ; dong hao ; wang qiu li

..............page:159-161

Spectrophotometric determination of trace amounts of copper (Ⅱ) with oxidation of neutral red
zhou zhi rong ; wang wen min ; zhang shui ping

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

Improved oxford assay for estimation of Nisin
jiao shi yao ; zhang lan wei

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

Adulteration inspection of citrus juices by its fluorescence spectral characteristics
hu yao xing ; yuan san xi ; li jing na ; zhang ping ; zhu qi ming

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

Spectrophotometric determination of ascorbic acid in fruits and vegetables with toluidine blue
Huang Guangrong

..............page:169-170

HPLC determination of ursolic acid in Plantago asiatica
lin hai lu ; luo ming biao ; liu shu juan ; liu yun hai

..............page:171-172

Freshness analysis of chilled pork based on neural network
wang xiao dan ; sun yong hai ; hu tie jun ; guo jian ; wang zhan bo ; ma xu

..............page:173-175

Application of exopolysacchrides from LAB
wang ya feng ; huo gui cheng

..............page:176-178

The application of radiation technique in animal food preservation
xu kun long ; xiao rong

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

Present status of the animal foods safety and strategies
zhang min ; tong hua rong ; zhang li ping

..............page:182-186

Physiological functions of sulfur-containing substances in onion
wang hui ; li jing ming ; ma zuo ; liu dong wen ; ni yuan ying

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

shi pin ren cai

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