Science and Technology of Food Industry 2005 Issue 6 Production of dehydrated turtle production through vacuum freezing drying

Production of dehydrated turtle production through vacuum freezing drying
li hao ; he xi hong

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

Preparation of antioxidant peptides from corn gluten meal by enzymatic hydrolysis
zhang qiang ; zuo guo shi ; chen hong man ; liu jian li

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

Study on Rana soup powder
chen xiao ping ; cui jing ai ; wang ping ; hu yao hui

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

Variation of total viable count and E. Coil count during the vegetable cleansing
shen qun ; wu wei hua ; ma guo hong

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

The effect of chromium-enriched and the accumulation of chromium in soybean sprouts
zheng yi mei ; ye hua ; hua ping

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

Development of peanut leisure foods through fermentation
li ci li ; wang jin feng ; zuo ming ; ren li

..............page:114-115

Liquefying of fresh water fish into fish protein hydrolysate
tu zong cai ; wang zuo qin ; li jin lin ; ren wei

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

Study on inclusion technique of β-carotene into cyclodextrin
liu feng ling ; zhu ming jun ; pu yue wu ; liang shi zhong

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

Discoloration of pumpkin pectin
wang yan ; che zhen ming ; wan guo fu

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

Development and analysis of a new-type fresh ginger beer
zhang shi min ; song an dong ; liu yin ; he jing liang

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

Processing techniques of lily bulb paste
li xuan ; bi yang ; zhang peng ; xie xi tao ; liu li xue

..............page:126-127,130

Study on a combined vegetable beverage from red sweet pepper and fruit of Lycium chinense mill
qin xiao ming ; ning en chuang ; lin hua juan

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

Extraction by ultrasonic waves and crystallization of hesperidin from orange peel
zhu si ming ; yu shu juan ; yang lian sheng ; fu xiong

..............page:131-134

Preparation of Gallus Demesticus Brosson meat peptide with commercial papain
long biao ; peng zhi ying ; chen zhong ; qiu li ping ; chen yong gen

..............page:135-137,140

Study on the technology of processing CCM chewing tablets
liu kui ; rong xin yu ; li jing yin ; duan hui min ; zhang jian shen

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

The processing technology for the fruit jam from chaenomeles
wang jia xiang ; wang xue hui

..............page:141-141,144

Bread dressing preparation from chicken liver
ju guo quan ; yang hui qin ; peng hui

..............page:142-144

Application of PLC in barbecued Chinese type sausage production technology of meat trade
Zhang Kaifeng

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

The tests and analysis about the reason of crack for the easy-open lid and the improvement methods
Zou Zhenjian

..............page:148-149

A study of the properties of carrot starch
Zhu Lemin

..............page:99-100,103

Study on the production technology of microencapsulated clove essential oil by air stream tiny hole installation
xu wen xiu ; wu cai e ; li zuo zuo

..............page:96-99

Cleaning of UF membrane for soy protein separation
yang guo long ; zhao mou ming ; yang xiao quan ; peng zhi ying

..............page:92-95

Effect of one mixed starter culture on the content of biogenic amines in dry fermented sausages
tan li hong ; xia wen shui ; zhang chun zuo

..............page:90-91,95

The study on the structure of water-soluble polysaccharides from A Persica. L. Var. seleropersica
wei bao dong ; chen liu yong ; meng xian jun ; kong qiu lian

..............page:86-89

Development of protective agents for chicken liver esterase
wu yan zuo ; wu zuo ; xu zuo ; hua ze zuo

..............page:84-85

Application of natural anti-browning and stiffening substances in fresh vegetables processing
chen gong ; yu wen hua ; xu de qiong ; xiao yan lin ; li jie zhi

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

Studies of the protein degradation during the processing of Jin-hua Ham
jiang yu xia ; li xing min ; zuo wen jie ; li hai qin

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

Hydrochloric acid hydrolysis of maltodextrin assisted by microwave heating
gao yan xiang ; xu hong gao ; liao zhou rong

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

zi xun zong heng

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

tian ran wei sheng su e-- quan shen xin de jian kang wei shi

..............page:36

lai zi ji ya ji de fu han wei sheng su da mi
thomas michael brummer; cheng bei gen

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

shi shi ke chi xu fa zhan zhan lue , ti gao shi pin qi ye jing zheng li
xiao yuan ; zhang wei sheng ; li guang sheng ; di xiao long

..............page:29-31

Study on the solubility of almond protein
zhang mei zhi ; li zheng ying

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

Influence of blend-modification on physical properties of soy protein isolate films
liu guo qin ; li lin ; hu song qing ; lu qi yu

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

Studies on emulsifying properties of soy protein isolates-maltodextrin conjugates by Maillard reaction
hu kun ; fang shao zuo ; wang xiu xia ; ye wei yun ; qiu can lin

..............page:72-75,78

Influence of mashing water on oxalic acid content in wort
liu jing ; li qi ; gu guo xian

..............page:69-71

The application of liquid soybean protein concentrate in meat products
zhang jun jie ; chen song ; feng yue rong ; zhang fang

..............page:66-68

Extraction of anthocyanin from Malva sylvestris by microbial degradation and its molecular modification
wang zhen yu ; zhao zuo

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

Extraction of oleoresin capsicum from chilli
Huang Qiqiang

..............page:58-61,65

Preparation of high fischer ratio egg white oligo-peptide mixture with active carbon chromatography
wang xi bo ; chi yu jie

..............page:55-57

Isolation and purification of galactose oligomers
mao gen nian ; li yan jun ; wu xiao jie ; ma kang li

..............page:150-151

The rheological study on a mixed system of sophora bean gum with xanthan gum
guo shou jun ; yang yong li

..............page:152-153,155

The research for improving the stability of sucralose
cao gan xing ; wang san yong ; li chun rong

..............page:154-155

Catalytic synthesis of butyl butyrate with SO42-/TiO2-La2O3
yang shui jin ; luo yi

..............page:156-158

Application of glucose oxidase in fresh keeping of prawn
ma qing he ; hu chang ying ; liu li na ; wang yun peng

..............page:159-161,164

Effects of hot water and Vc treatment on the storage quality of sweet cherry fruit (Prunus avium L. )
liu zun ying ; zeng ming yong ; dong shi yuan ; du ya zuo

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

Study on solublization of lead from tea during its brewing process
li xiao ; hou cai yun ; zhang shi xiang

..............page:165-166,158

Fructooligosaccharide and wheat fiber-study on the effects of regulating gastrointestinal tract flora with a dietary fiber complex
chen ya fei ; cai jie

..............page:167-169

Determination of natamycin in fermentation broth by ultraviolet specterophotometry
zheng feng e ; zhang yan wei ; wei bao dong ; meng xian jun

..............page:170-171

Solid phase extraction with active carbon combined with liquid chromatography for the determination of acrylamide in foods
lin qi ling ; ou shi yi ; ou yun fu

..............page:172-173

Analysis of the total flavoids from ginkgo leaf extract in health food
liu xiao rou ; wang cun fang ; yan qi xin

..............page:174-175,178

Strategy for the use of ultra-high pressure in the processing of fruit and vegetable juice
ma yong kun ; zhou ri xing ; liu wei

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

The application of hurdle technology in paste meat flavor preservation
yuan lin ; guo xin zhu

..............page:179-180

Application of flavors in gum processing and gum formulation
Zhu Xiaoming

..............page:181-182

An investigation into saccharification technology in glutamic acid fermentation industry
Hao Jianming

..............page:183-185

Extraction and properties of natural carotene and the latest development
chen zhi hui ; chen fa he ; feng zuo shan ; wu guang bin

..............page:186-189

shi pin ren cai

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

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

..............page:26

shi pin an quan wei sheng wu feng xian ping gu
luo dai ; yao li si ; chu xiao gang

..............page:18-24

shi yi wu zhong guo shi pin gong ye fa zhan qu shi fen xi
huang sheng ming

..............page:10-16

yi ke xue fa zhan guan tui dong zhong guo da dou shi pin chan ye de fa zhan
pan zuo lei

..............page:7-8

bing gan chan pin zhi liang guo jia jian du chou cha jie guo

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