Science and Technology of Food Industry 2006 Issue 2 ling " xian " yuan zi zhuan ye -- fang guang zhou xing yi hai yang sheng wu gong cheng you xian gong si zong jing li pan jian wen

ling " xian " yuan zi zhuan ye -- fang guang zhou xing yi hai yang sheng wu gong cheng you xian gong si zong jing li pan jian wen
chen zhen

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

de guo pin zhi , ke xin lai de he zuo huo ban
shang hai fu lu ke liu ti ji xie zhi zao you xian gong si

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

bao jian bu gai bing gan suan nai guo shu yin liao tang guo guo fu mi jian su dong shi pin nai fen peng zuo you ba bao zhou cu bai jiu quan guo xiao shou e qian shi ming

..............page:40-41

News & Trends

..............page:42-46

Extraction, isolation and identification of preformed antifungal compounds from the peel of pingguo pear(Pyrus bretchneideri Rahd)
li yong cai ; bi yang

..............page:49-52

Influence of technological parameters on the quality of centrifuge spray dried protein powder
tang wei qiang ; guo song wang

..............page:53-55

The study of the optimal conditions for the isolation of exoplysaccharide of streptococcus thermophilus hs-3 from the hengshui lake
wei shu zhen ; sun jin xu ; zhu hui xia ; wang min ; wang zuo ; lu zhan gen ; hao li min

..............page:56-58,62

Study on extraction and some characteristics of polyphenol oxidase from "Golden Delicious" apple
fu zuo cheng ; wang ni zuo ; du jin hua

..............page:59-62

Determination of gelatinization temperature of Lotus Root starch
xiang li xia ; tian cui hua ; li jie ; wang qing zhang

..............page:63-64,67

The effect of two--step enzymolysis on improving the DH of corn protein
du jia ; dong bei lei ; zhu shi sheng ; lu xiao bin

..............page:65-67

Study on the lipids oxidation during chicken enzymatic hydrolysis
sun han chao ; liu tong xun

..............page:68-70,73

Study on methods for extraction of SOD from Rosa roxburghii cell
li lan ; guo dan zuo ; meng qing yang

..............page:71-73

Effect of different drying methods on functional properties and structure of SPC
feng ling ling ; xiong zuo

..............page:74-77

Study on the pre--treatment of lemon peel for pectin extraction
wan guo fu ; che zhen ming ; gu rong ; tang hui ying

..............page:78-79,83

The influence of three types of heating treatment on the quality of soybean oil
Zhao Gongling

..............page:80-83

Study on the crystal structure and enzymatic resistance of kneaded starch
xiang hong ; chen ling ; li xiao zuo ; pang yan sheng ; li lin ; yu long

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

Hydrolysate of soybean residue used as microencapsulating wall material for peanut Oil-Tibet butter
zhou de hong ; zheng wei wan ; xiong hua ; zhu tuan jie

..............page:87-90

Study on browning inhibitors for fresh-cut potato filament
zeng shun de ; zhang ying jun ; qi ju rong

..............page:90-91

Effect of some processing parameters on the stability of gingerol
Huang Xuesong

..............page:92-94

A quick method for salted duck eggs and its quality improvement
li shuai jun ; ling gang

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

Analysis of maltose content and molecular weight of maltodextrins and its relationship to their properties
liu xiao xin ; gu zheng biao ; hong yan

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

Research on the rheological properties of celery nectar
tu zong cai ; chen jian bing ; liu cheng mei ; ren wei

..............page:101-104

Study on the quality improvement of citrus slice drink
huang liang ; wang hui ; zheng shi hong

..............page:104-107

The processing technology for an almond beverage
Zheng Li

..............page:108-109

Application of mulberry in wine brewing from Chinese Goosebeery
zhang bo yuan ; xie li qun

..............page:110-111

Development of a functional ginger tea
zheng can long ; zhang yue ming ; wang liang

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

Study on greenness preservation technology for indocalamus leaves
li an ping ; zheng shi hong ; cao qing ming ; fu yong fang

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

Development of a solid convenience eight precious ingredients gruel
feng nai hong ; wei tian ye ; zheng hong yuan ; li jin hua ; hou dong hui

..............page:118,120

A study on the processing technology of BUT turkey ham
cheng xiao xia ; zheng zhi bo ; li li

..............page:119-120

Hydrolysis of Aspergillus oryzae cell wall by enzymes
wang yan ; che zhen ming ; tang jie ; lin jie ; jiang kuan

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

Optimization of coffee extraction
liu xiu feng ; ruan mei juan ; cai jin xing ; jia wen lun

..............page:123-125,192

Enzymatic Nan'an preserved duck
wei gui mao ; zeng ai min

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

Optimization of extraction conditions for water-soluble carotenoid from carrot
yang yuan fan ; ni hui ; chen xiao hua

..............page:128-131

gan wei tian xia " xian " de ling pao zhe -- fang fu shun shi du feng xuan shi pin you xian gong si liao ning dong fang lv zhou sheng tai shi ye fa zhan you xian gong si dong shi chang yu lian fu
ding huan

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

fa hui ji shu you shi , yu zhong guo shi pin gong ye xie shou gong chuang wei lai -- fang nuo wei xin zhong guo qu zong cai jiang wei min xian sheng
ren he

..............page:30-32

shi pin zhong guo pin pai sheng hui quan guo tang jiu shang pin jiao yi hui zhi gai nian pian

..............page:28-29

xian dai bao zhuang yu ru he bao zhuang ?

..............page:24,26-27

chuan tong shi pin tian jia zhong yao wang lao ji liang cha cheng bei gao

..............page:22-23

cong zao shi yu xu shi kuai su zhi sheng zhong guo shi chang
liu jie ke

..............page:20-21

zhong guo pu tao jiu gao duan chan pin de ying xiao ce lue
tang wen long

..............page:16-18

zhong guo mian zhi pin yu " san nong "
meng su he

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

Production of cold water soaking black tea
zhang yuan zhi ; lin hui qin

..............page:131-132,135

The preparation of a whitebait fast food
qi hui fang ; guo shi dong ; li hai yan

..............page:133-135

Study on the removal of protein in yeast solution rich in glutathione by ultrafiltration
su xiao jin ; wang zuo ; wang shuai ; bi jie

..............page:136-138,144

Processing technology for emblic leafflower fruit and ponkan orange compound beverage
yu xiao lin ; xu bu qian ; zeng xian qiang

..............page:139-141,144

Study on sterilization technology for fresh rice noodle
he xin yi ; sun qing jie

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

Study on preparation and physical-chemical properties of selenim-chitosan
sun lan ping ; zhang sheng yi ; xu zuo

..............page:145-146,151

Disruption of chlorella cell walls and development of chlorella tablets
he kuo ; zhang xiu zuo ; li yu feng

..............page:147-148,151

Study on a new-fashioned belt freezer
mo zuo lin ; bai hu ; qi huai sheng

..............page:149-151

Application of a new type chlorine dioxide sterilizer
gong yu tong ; zhang zhi guo

..............page:152-153

Extraction of carotenoids from dried pomace of carrot by supercritical CO2 fluid
zhang xue jie ; zhao yong bin ; yin ming an

..............page:154-155,158

Alkaline lipase catalyzed syntheses of ethyl acetate in heptane
ge qing xiu ; chen jian ping ; huang zu xin ; liu rong jin ; sun bin

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

Research paper of a kind of compound browning prevention agent with no sulfur dioxide
wan jian xiao ; ai chu xiang

..............page:159-160,163

Study on the effect of emulsifiers (HLB＞7)on the quality of soft ice cream
liu mei sen ; chen sheng li ; he wei ping

..............page:161-163

Temperature control during determination of organophosphate pesticides residue in fruits and vegetables
zheng yan bo ; su ming wei ; yang hai ; wang lin ling ; lu xiao hua

..............page:168-170

The application of chitosan in moon cake preservation
ning chu guang ; zeng qing xiao ; wu xiao yong ; zhang yan jie

..............page:170-171,174

Analysis of nutritional compounds in proso millet
liu yong ; yao hui yuan ; wang qiang

..............page:172-174

Determination and analyses of tannin content in sorghum
Ren Jianjun

..............page:175-176

Analysis of pyroglutamic acid content
li ping fan ; chen hai feng ; zhao mou ming

..............page:177,180

Determination of polyphenols in apple pomace by folin method
guo juan ; ai zhi lu ; cui jian tao ; wang yu hong

..............page:178-180

Determination of ginsenoides Rb1,Re,Rg1 by high performance liquid chromatography
wang jing ; zou yu jia ; tang hua cheng ; li dong

..............page:181-184

The comparison between different analysis methods for mygdalin
wu di ; wang jian zhong ; zhao yun xia ; wang hui qiang

..............page:184-185,189

A CELISA method for the determination of thiamphnicol residues in aquatic products
hao kai ; guo shi dong ; zuo chuan lai

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

Trace lead measurement in milk powder by isotope dilution coupled with ICP-MS and off--line removal of matrix interference with chelating resin column
zhang qiang ; huang zhi yong ; yang miao feng ; zhuang zhi xia ; wang xiao ru ; wu yong pei

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

Determination of polysaccharides content in Ganoderma Lucidum by Phenol-Sulferic acid method
zhang zhi jun ; liu jian hua ; li shu fang ; yang li wei

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

The application prospect for self-heating technology for military food
jiang zuo ; li de yuan

..............page:196-197,200

The developments and trends of chilled mutton
zhang xiao juan ; zhang gang ; lv xin

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

Application of PCR-DGGE fingerprinting for detection of microbes in foods
yang zuo yi ; li li ; yang xiao quan ; liang shi zhong

..............page:201-203

The impact of mega-economy policy on food industry
Zhang Yunyun

..............page:204-208

Analysis methods for capsaicinoid and hotness rating
wang yan ; xia yan bin ; luo feng lian ; zhang yu

..............page:208-210

Preparation of coenzyme Q10 nanoliposomes
xia shu qin ; xu shi ying

..............page:164-168

The development and industrialization of insect food
liu zhen jiang ; xiang jing bo

..............page:211-213