Science and Technology of Food Industry 2006 Issue 1 Compositor

Compositor

..............page:38-39

Exhibition View

..............page:36-37

Development of a multi-vitamin low-sugar mulberry jam
wang yan ; fang jian ping

..............page:135-136,139

The preparation of spirulina - chocolate jelly
lu yu xia ; zhong guang quan ; ye qiong xing ; cai miao yan ; zheng bi sheng

..............page:137-139

Nutritional composition and processing of chayote in Chaozhou
ding li jun ; ren nai lin ; tong yi ping ; zhou wen jie

..............page:140-141,145

The optimum technology for the extraction of leaf protein from alfalfa meal
zhu yu zuo ; zhang yong ; li yu jie ; zhao qiu xiang

..............page:142-145

Effect of compound packaging material on shelf life of Taiwanese sausage
zhou hui ; zhang san ping ; li feng ; xu bao cai

..............page:146-147,151

Modification of super-fine TiO2 powder as food additive
ran ; zhang ping ; yang wei zhong ; liu heng ; zhou da li

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

News & Trends

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

Effect of heat treatment and homogenization of milk on texture of kouwanlao cheese
zuo guo xin ; li li te

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

Effect of yeast generation on flavor compounds during beer fermentation
zuo shao hua ; zhao chang xin ; dong liang ; guo jian hua

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

A microbial strains A32 for the fermentation of swine blood
fang jun ; lu xiang yang ; mo zuo ; qiu ye xian ; jiang hong mei ; ma mei hu ; li zong jun

..............page:55-56

The effect of two-liquid-phase technology on amino acid composition and hydrophobicity of flaxseed protein
li gao yang ; ding xiao lin

..............page:57-60

Analysis of protease activity in rapeseed leaves during senescence
xu xing lian ; fu li jun ; jiang wei bo

..............page:61-62

Application of antioxidants for color improvement of industrial casein
gan bo zhong ; chang hai jun ; yu qun li ; min wen xiang ; hou xiao dong ; zhang feng

..............page:63-65

The effect of homogenization at ultra-high pressure on the functionality of soy protein isolate
tu zong cai ; wang zuo qin ; ruan zuo sheng ; li min

..............page:66-67

Disinfections of beef carcass and cuts by lactic acid and chlorine dioxide
li dian zuo ; zhou guang hong ; xu xing lian ; li miao yun

..............page:68-70,74

Coagulation of soybean curd by proteases
zuo guang zhong ; li li te

..............page:71-74

Application of kinetics model in fish quality control
chai chun xiang ; du li nong

..............page:75-76

Study on the inhibition of microorganism by extracts from bamboo leaves in different solvents
yang wei dong ; fei xue qian ; wang jing wen

..............page:77-79

Study on the influence of Agaricus blazei nurrill on growth of Streptococcu thrmophilus
cao rong an ; han jian chun ; kong bao hua ; gao zuo

..............page:79-80

Studies on the stability of Vc in the sea buckthorn juice
du feng hua ; tian lan ying ; wang jing ; wang li

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

Texture indexes for the staling of steamed bread
qian ping ; li li te ; li yan qing

..............page:84-88

Effects of calcium treatment at different concentration and temperature on the quality of fresh-cut green papayas
Qin Haiyuan

..............page:88-90,94

Study on the storage and application of micro-sphere synbiotics capsule
Jia Jianbo

..............page:91-94

Isolation and purification of haze-active proteins in apple juice
li na ; li quan hong ; shi huan ; tian hai jun

..............page:95-96,100

Studies on the stability of fruit juice soymilk
fang feng hua ; zhou hui ming ; qian hai feng

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

Study on extraction of quercetin from onion by microwave assisted extraction and determination by HPLC
chen dai wu ; li jie hong

..............page:101-102,106

The thixotropism of dough during production of sweet potato starch noodles
chen su qin ; gu wen ying

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

Development of UHT coffee milk drink
wang lin ; huang yong ; wu liang jun ; liu li zuo

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

The fermentation techniques for soy sauce in northeast China
Jiang Zhonghai

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

Extraction of soy isoflavone under high pressure
zhang feng qing ; jie cong lin ; zhang song ling

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

An all-nutrition and health bread from pumpkin and sweet-potato
sun xiao fan ; dai gui zhi ; chen li mei

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

zhi li yu cha wen hua de chuan bo -- fang da min shi pin ( zhang zhou ) you xian gong si dong shi chang jiang ai qing
ren he

..............page:34-35

iso 22000:2005-- yi ge que bao zheng ge shi pin lian an quan de zui xin guo ji biao zhun

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

Extraction conditions for flavones from bee wax
peng dong ying ; gao yin zuo ; zhou yong bing

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

The processing technology for golden camellia oral liquid
ning en chuang ; qin xiao ming ; yang hong

..............page:121-122,125

Preparation of a yogurt drink enriched with fresh litchi juice
luo fu ying ; li zai feng ; yang xiu jian ; wang hong

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

Preparation of a natural beverage for eyesight improvement
wang wei jiang ; wang yuan ; zheng jian xian

..............page:126-129

The technology for colored bead health care drinks suitable for small enterprises
Dai Guizhi

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

Research on the foot muscle protein of Bellamya purificata (mud snail)
xia shu hua ; wang zuo

..............page:132-135

Supercritical(Subcritical) extraction of egg yolk lecithin with propane-from lab scale to industry pilot
zhang min ; hu yun xiang ; sun xue wen ; xu zhi ming ; zhao suo qi

..............page:152-154,157

The synergism between konjac gum and other food ingredients or additives and its typical applications
chen yun zhong ; hou zhang cheng

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

Properties of L-arabinose isomerase from lactobacillus for D-tagatose production
weng zuo hui ; zhang hua ; jiang bo

..............page:158-160,162

Synthesis of benzyl butyrate catalyzed by potassium bisulfate
chen dan yun ; zhang xia ; cai yong hong

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

Development of delayed-release sweetener with high efficiency
huang guo ping ; zuo xiao fei

..............page:163-165,168

Preparation of Fe-DMY Chelate and its antioxidant activity
guo qing quan ; lin shu ying ; li da guang ; zhou li qing ; huang hui min

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

Synthesis of a new aroma: 1,1,3,3-tetrabenzyl-2,4,5- trithiole
feng zuo ; liu hong xia ; hu wei bing

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

Preparation of white dextrin by dry method
duan chun hong ; dong hai zhou ; hou han xue ; wang zhao ; tang yong fu

..............page:171-173

Study on the preparation of chlorine dioxide from sodium chlorite and its sterilization effect
zhu ai shi ; jiang jia xin ; su xiao xia

..............page:174-177

Study on synthesis and application of HbNO
shi fei yun ; liu shu xing ; liu zuo

..............page:177-178,182

Application of HbNO as a new colorant for meat products
huang qun ; ma mei hu ; gu ren yong ; ma cheng jin

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

Synthesis of galato-oligosaccharide by β –galactosidase from Aspergillus oryzae
xu mu dan ; yang wei dong ; ke lei ; tan zhi fen ; cui li na

..............page:183-185,189

Exorphins and the safety of soybean peptides food
shi yan guo ; lin yu hong

..............page:186-188

Fresh keeping of snap beans with carboxymethyl chitosan edible coatings
lian yu jing ; tang xiao zhen ; zhao hai tian ; yao lei ; zuo yuan juan ; wang jing

..............page:189-190

Analysis of biological active components in Sorghum bran
wang zuo ; wang shu sheng ; wang bin ; ni hao jun ; li ying ; jiang jing qiu

..............page:191-192,200

Rapid detection of genetically modified products with FQ-PCR
bai wei bin ; huang ya dong ; liu zhong yu ; zhao wen ; su zhi jian

..............page:193-195

Comparison between quantitative analysis methods for measurement of rice resistance starch
li ai ping ; tang shu ze ; zhang zhi sen ; li fu qian

..............page:195-197

Determination of β-phenylethanol in fermentation broth by RP-HPLC
liu dong ya ; jin zheng yu

..............page:198-200

The extraction and purification of triterpenoid saponin from plants
li hai bin ; zhang min ; wang zuo ; li xiao mei ; guo bao jiang

..............page:201-203,206

Application of protoplast fusion in the breeding of strain for the acid reduction in wine
li hua ; liu xiao qing

..............page:204-206

Oxygen radicals in beer brewing
liu jing ; li qi ; gu guo xian

..............page:207-210

Research progress in effects of high pressure on food Constituents
zhang xue ; chen fu sheng

..............page:210-213

shi pin ren cai

..............page:214-216

guo nian liao , nin ji xiang !

..............page:4

Study on qingyan chewing gum
li zuo ; yang ming

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

bu jia shi pin tian jia ji jiu " tian xia tai ping " liao me ?

..............page:24-30

zhi shi chan quan you men jian she ao shang ji xu jin shen

..............page:20-22

jian li zui guang fan de ying xiao wang luo
yan wei xi

..............page:18-19

guang gao shi zuo he , geng shi tou zi !
ren he

..............page:16-17

wo guo nong chan pin jia gong chan ye yu ji shu fa zhan dui ce
wang

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