Home | Survey | Payment| Talks & Presentations | Job Opportunities
Journals   A B C D E F G H I J K L M N O P Q R S T U V W X Y Z
Science and Technology of Food Industry
1002-0306
2005 Issue 7
Separation and purification of IgG from bovine colostrums by UF
li chang biao ; liu chang jiang ; he dian fang ; yue xi qing
..............page:116-117
Influence of different fermentation modes on the quality of mulberry wine
wang lin ; yue tian li
..............page:118-119,122
Study on the fermentation processes of pumpkin puree by lactic acid bacteria
wang lin shan ; wen lian kui
..............page:123-125
Development of Cordyceps militaris L;Sp, PL&Lyciurn chinense Mill wine
wang hua li ; xu hai di ; wang jing
..............page:126-127,130
Study on amino acid liquid from grass carp by hydrolsis
Zeng Wangmin
..............page:128-130
Study on dehydration and rehydration of sliced lotus root
li jie ; wang qing zhang ; xiang li xia ; yu xiong bing
..............page:131-132,134
Influences of wall-breaking methods on extraction of pollen polysaccharide of corn
he yu tang ; meng liang yu ; zhang li hua ; zhao da jun ; ma yong
..............page:133-134
Extraction technology of saponins from Heterophylly falsestarwort tuber
wu guo hong ; huang min ; xiong he jian
..............page:135-137
xin gong ye wei bo lu shi dai
..............page:43
Study on stepwise fermentation of konjac flying powder by different fungi
liu quan li ; wang hong xun ; zhang xiao zuo
..............page:49-51
A study on modification and forming mechanism of soy protein isolate biodegradable material
wang yan ; chen fu sheng ; yao yong zhi ; liu dong liang
..............page:54-58
Study on Pickling Radish by Lactobacillus plantarum B2
lu li xia ; wang xiao fei ; xiong xiao hui ; xiong qiang
..............page:59-60,63
The flavor of fermented yogurt beverage
zhuang xiao hui ; chang zhong yi ; gao hong liang ; zhao ning ; yan hui qiong
..............page:61-63
Casein removal by fermentation of bovine colostrums to increase the content of IgG
zhang xiao ping ; gu rui xia
..............page:64-66
Preparation of water-absorbing resin: Corn starch grafting acrylic acid
wen huai yu ; gu zheng biao
..............page:67-69
Bioconversion of linoleic acid into conjugated linoleic acid by a strain of Lactobacillus plantarum
miao shi da ; zhang zhong yi ; liu ping ; chai qiu er ; sun jun she
..............page:72-74,77
Studies on the preparation of defatted wheat germ protein by hydrolysis of papain and its physical, chemistry properties
yuan dao qiang ; liang li qin ; fu qing quan ; feng li qing ; wang zhen feng
..............page:75-77
Influence of casein hydrolysates on the fermentation and the texture of yogurt
zhao mou ming ; liu hong feng ; lin wei feng ; zhao qiang zhong
..............page:78-80,83
Partial purification and characterization of peroxidase from water bamboo shoot
zhou tao ; xu shi ying ; wang zuo ; sun da wen
..............page:81-83
Study on the structures and physical properties of dietary fiber complexes
gao zuo ; zhang shao ying
..............page:84-88
Studies on the stability of mixed sweet milk
zheng hai ping ; shen li juan
..............page:88-89
Research on foam stability of fat-free cream
wu zuo ; wu tao ; wu jian feng
..............page:90-91,95
Research on stability of wine color
qu hui ge ; wang feng xian ; xiao bo ; zhang li ; zuo jing
..............page:92-95
Study on the stability of antioxidation of pinenut oil
wang bi ni ; zhang fu xin ; li jian ke
..............page:96-98
Extraction of resveratrol and its purification
ren hong tao ; cui hui xia ; zhao qiu yan
..............page:99-101
In-vitro study on growth promotion of Bifidobacterium breve by composite oligosaccharide
xiao zi jun ; chen hui yin ; yang ru de
..............page:102-103,106
Investigation on mechanism of browning in the spice
liu su mei ; li yan ; liu xin ; li zheng ; zhang hui jun
..............page:104-106
Extraction of tomato seed protein
shen xin zuo ; xu shi ying ; wang zuo
..............page:107-109
Extraction of polysaccharides from Acanthopanax senticosus and determination of polysaccharides content
meng fan xin ; jiang chao jun ; yu xiao kun ; xu mu yun ; zuo jia hui ; liu hong yang
..............page:110-112
Distillation of iodine from kelp lixivium by electrolysis method
wang hui jun ; sun jing ya
..............page:112-113
Research on the preparative condition for egg-containing yoghurt
zhang hua jiang ; chi yu jie
..............page:114-115,117
Preparation of chestnut spiny involucre beverage
xie zhi fang ; wu xue hui ; huang yong fang ; zhou zuo
..............page:138-139,142
Continuous countercurrent extraction of pectin from citrus peels
xie lian wu ; zhou chun shan ; zhou jin hua
..............page:140-142
Production technology for canned ham and fresh bamboo shoot
Tong Qiaoyun
..............page:143-144
Development of a type of instant noodles by vacuum freeze-drying
zhang fang ; zhang jun jie ; cui hui xia
..............page:145-146
The effect of different blanching time on the quality of vacuum fried soybean during processing
xiao gong nian ; du wei hua ; zhou le qun ; sun jin cai ; fan liu ping ; zhang
..............page:147-149
The development of Flammulina velutipes yogurt
zhang run guang ; zhang you lin ; zhang xiao cui
..............page:150-152
Flavoring of white yak meat jerky
pan he ping ; yan ping ; zuo rong zuo ; yang ju tian ; he li xia ; lu jian xiong ; liu zuo zhong
..............page:153-154
Development of geese' liver paste can with carrot
xing jian rong ; zheng mei zuo ; shao min ; xia qi le
..............page:155-157
Study on the processing technology of a Coprinus Comatus drink
song lian jun ; ren hong tao ; zhang qiu hui ; gao xiang yang
..............page:158-159
Comparative study on the extraction technology and properties of sulfated polysaccharides in leaf and stalk of Undaria pinnatifida (charv.) suringer
men xiao zuo ; wang yi fei ; kang zuo zuo ; zhu yan mei ; zhu liang
..............page:160-162,173
The application of transglutaminase in set-style yoghurt production
ma wei ; jiao yue hua ; zhang lan wei
..............page:163-165
Modified atmosphere packaging (MAP) and altered temperature storage to store fresh Loquat
chen jin fei ; sun liang zuo ; qian xiong ; lu sheng min
..............page:166-168,170
zen yang ke xue li xing di ren shi " bing du "
wang ke
..............page:20-22
dui wo guo da dou shi pin chan ye fa zhan de ruo gan gou si
jiang jian ping
..............page:17-19
ru suan jun ru yin liao guo nei wai fa zhan qu shi
song kun gang
..............page:10-11
Changes in the content of formaldehyde from sleeve-fish at room temperature
wang yang guang ; li bi qing ; gao hua ming
..............page:169-170
The methods for the analysis of degree of hydrolysis of protein
tan zhi fen ; sheng qing hai ; qiu quan ruo ; liu jian guang
..............page:174-175,178
Analysis of conjugated linoleic acid in milk by ultraviolet spectrophotometry
xue xiu heng ; wang zhi geng ; wang ju hua
..............page:176-178
Effect of highly methoxylated pectin on stability of yogurt drink
xu wei ; ma li
..............page:179-181
Damages to lactic acid bacteria during freeze-drying and their protection
pu li li ; liu ning ; zhang ying hua ; huo gui cheng
..............page:182-184
Recent progress and application of microwave pasteurization and sterilization in food industry
yu zuo ; hu zhuo yan ; huang zhi zuo ; chen chang shi
..............page:185-189
shi pin ren cai
..............page:190-192