Science and Technology of Food Industry 2006 Issue 3 wei tang guo pi shang you zhi de piao liang wai yi -- de guo a fu li de wo fu gong si

wei tang guo pi shang you zhi de piao liang wai yi -- de guo a fu li de wo fu gong si
de guo a fu li de wo fu ( bei jing ) mao yi you xian gong si

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

xian dai shi pin tian jia ji yu jian kang shi pin ( shang )

..............page:26-30

Manufacture of millet,corn and soybean mixed beverage
liu jun hua ; zhang bao shan ; wu xiao hong

..............page:122-123

zhui qiu shi yong yu chuang xin de si la ke
zhang hong

..............page:34,33

bai nian nong nong hui wei qing -- fang bei jing yi li shi pin gong si zong jing li fu chang long
ren he

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

qian xin li zhi lian nei gong zai zhan shi chang zhong sheng chu -- fang zeng cheng hua dong diao wei pin you xian gong si zong jing li xu rui de
chen zhen

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

geng hao di zhi chi sheng chan ke li jia
kerry bio-science shang hai fen gong si

..............page:40

nai fen guo shu yin liao ba bao zhou bing gan tang guo fang bian mian su dong shi pin shu rou zhi pin peng zuo you bai jiu jiang you cu quan guo xiao shou e qian shi ming

..............page:42-43

News & Trends

..............page:44-47

The preliminary study on the effect of freezing on the nutritious constituents of Meretrix linnaeus and Paphia undulata
guan zhi qiang ; jiang xiao qiang ; li min

..............page:49-50,54

Study on the mechanism and extraction of active ingredients from Pueraria Root by dual-frequency ultrasound
zhang xiao yan ; qiu tai qiu ; xu yan yuan ; zuo yong guang ; dai lu zuo ; li jin hua

..............page:51-54

The effect of molecular weight on glass transition temperature of starch
zhan shi ping ; chen shu hua ; liu hua wei ; li zhuo ; chen li ; zhang xin hua

..............page:55-57,60

Effects of mechanical activation on the freeze-thawing stability of cassava starch
huang zu qiang ; tong zhang fa ; hu hua yu ; li zuo hai ; zuo xue jiang

..............page:58-60

Study on the stability of aglycones of isoflavones in soy bean during boiling
huang qiu zuo ; huang hui hua

..............page:61-63,66

Study on separation and capability of antioxidant components from Cortex Fraxini
Liang Min

..............page:64-66

Properties and continuous hydrolysis of inulin by immobilized inulinase on cotton cloth
li ying ; jiang bo ; jin zheng yu

..............page:67-70

Study on the enzymatic hydrolysis of starch in wheat bran byα-amylases
chen feng lian ; fang gui zhen

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

Oxygen free radical scavenging of ant extraction and measurement of trace element in it
liu ai wen ; chen xin ; liang zhi quan ; xiao xue yan

..............page:73-74

Investigation on the effects of quercetin self-oxidation on its super oxygen-anion free radical scavenging ability
yu mei lan ; yu yan ying ; cao shu wen

..............page:75-78

The effect of cooking on the solubility of gluten in steamed bread
zhang shi yu ; liu chang hong ; han jun jun ; chen hua yun ; liu wei na

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

Study on the nitrite scavenging ability with seabuckthorn leaf extract
zhao er lao ; liang ze ; zhang hai rong

..............page:81-82

Studies on the influencing factors on dispersibility of soybean protein isolate
zhang gen sheng ; zhao quan ; li ji guang ; yue xiao xia

..............page:83-85,89

Study on improving viability of lactic acid in L-acid yogurt
zheng jian qiang ; si jun ling

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

Influence of light exposure on lipid oxidation in pork
huo xiao na ; li xing min ; xie hui ; nan qing xian ; liu yi ; du yan

..............page:90-92,94

Non-enzymatic browning in beer jelly
ding shi yong ; zhang jia nian

..............page:93-94

The effect of environmental factors on the composition and content of fatty acids in Chaetoceros gracilis cell
sun li qin ; sun hui ; wang chang hai

..............page:95-97,99

The effect of carbohydrate resources on the synthesis of chitinase by Bacillus thuringiensis HD224 strain
lin yi ; hong xue mei ; peng zuo

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

Application of hydrophobic microencapsulated DHA in food
wu ke gang ; chai xiang hua

..............page:100-102

Effect of phosphorylation on the enzymatic hydrolysis of low-value fish protein
liu tong xun ; li zuo

..............page:103-105

Discussion on the mechanism of white cloudy substance formation in tomato paste
lin hua juan ; qin xiao ming

..............page:106-107,111

Development of a blood sauce from blood from slaughtered animals
wang xing hong ; yang hong ya ; zhong jia ; wang xiao peng

..............page:108-111

Study on chrysanthemum beverage
chen shou jiang ; liu zhong jun

..............page:112-113,117

Decontamination of Cyclina Sinensis
xu gen feng ; yang rui jin ; wen fang

..............page:114-117

qi ye zhi chan bao hu you xin jing , chi ming shang biao shuang ceng ren ding gui zhi yi qi dong -- si fa ren ding chi ming shang biao de fang shi yi wei guang da qi ye suo shi shi

..............page:24-25

ya ke v9: zuo jiu zuo wei sheng su tang guo de ling xiu pin pai
ye mao zhong ying xiao ce hua ji gou

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

meng niu rang ni ti yan pin pai de zuo li -- meng niu " chao ji nv sheng " zhong de ying xiao jie xi
li guang dou

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

zhong guo shi pin gong ye fa zhan zhuang kuang yu chan ye ke ji fa zhan dui ce
wang

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

Microwave-assisted extraction of litchi polysaccharide
dong zhou yong ; chi jian wei ; yang gong ming ; tang xiao jun

..............page:118-121

Development of a calcium-enriched milk
ji wan lan ; ding mei qin

..............page:124-125

Development of American ginseng health beverage
deng zuo xiang ; zeng fan jun ; zhou miao miao

..............page:126-128

Study on the development of rice bread
fan zhou ; chen zheng xing

..............page:129-131,133

Study on the processing of tomato-silver carp paste
guang cui e ; fan xi mei ; zhou zuo

..............page:132-133

Manufacture of "Tianmi Chenpi"
yang chun yu ; wang ji rong ; zhu ping ; zhou li dong

..............page:134-135,138

Preparation of propolis liposomes
tang zhi yong ; wang xing guo ; jin qing zhe ; liu yuan fa

..............page:136-138

Processing of tomato fish paste can for infant and young children
zhang xue ; sui ji xue

..............page:139-140,143

Study on the processing technology for a wheat malt yogurt
zhang jian ; hou yong xin ; guo zi an

..............page:141-143

Effect of drying temperature on corn wet milling
peng gui lan ; chen xiao guang ; wu wen fu ; jiang xiu juan

..............page:144-145,147

Study on the technology and stability of millet milk drink
zhang jia cheng ; wang zuo ; li cui ping ; zuo qing huan

..............page:146-147

Processing of a pumpkin vinegar beverage
kong zuo ; li xin zuo ; zhou zhi feng ; zhu yu feng ; guo ya qiong ; li miao miao

..............page:148-150

Study on the extraction technology for the chondroitin sulfate from Aclpenser Sinensis Grdy
shu kun xian ; zhang ji cheng ; yuan shuai ; xie yong fang ; liang yi long

..............page:151-152,155

A study on optimal processing conditions for a Lactic acid Bacteria fermented pickle with the Angelica Sinensis(Oliv.)Diels flavor
Lin Yanwen

..............page:153-155

Purification of superoxide dismutase from swine blood
li hao ; che zhen ming

..............page:156-159

Preparation of high-amylose and PVA membrane
huang xiao jie ; zhang chun hong ; zhao qian cheng ; sun huan ; zhao zeng zuo

..............page:160-161

Study on the stability of platycodon anthocyanin
zhou yu ; zuo guo hua ; zhang kai chun ; jiang li jie ; liu jun ; niu ai guo

..............page:162-165

The synthesis and purification of calcium aspartate
Li Jin

..............page:166-167,176

Adsorption characteristics of active carbon to L-histidine
han zuo zuo ; weng lian jin ; li hui ying ; zou jian hui

..............page:168-169,173

The application of new immunoassay methods in food inspection
li xing xia ; cheng yu lai ; wang guo xia ; pan jia rong

..............page:170-173

Effects of storage method on the fresh lettuce shelf life
wang hong ; han yong bin ; lu zhao xin ; yu zhi fang ; gu zhen xin

..............page:174-176

The analysis of nutrition components of domesticated Pleurotus tuber-regium (Fr.)Sing
chen chuan hong ; li rong tong ; bao shui ming ; yu zhi jian

..............page:177-178,180

Determination of citric acid by inhibition kinetic spectrophotometry
Ye Qing

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

Determination of pyridoxine by reversed-phase high performance liquid chromatography with chemiluminescence detection
wang li ; zhou guang ming ; you shui ying ; shen xiang

..............page:181-183

Determination of flavonoids in extract of ginkgo biloba leaves by high performance liquid chromatography(HPLC)
wang jing ; zou yu jia ; tang hua cheng ; li dong

..............page:184-185,191

Determination of glucose,sucrose,maltose and lactose in low-sucrose foods by HPLC-ELSD
mo hai tao ; li yong ku ; pan fa yong ; xu yuan jin

..............page:186-187,191

Factors influencing the quality of frozen dough
huang min sheng ; li zuo sheng ; ye jiu dong ; zhong xiu xia

..............page:188-191

The application of capillary electrophoresis in food analysis in 21th century
fang mei ; jiang xiao ling ; hu bo

..............page:192-196,199

The research development in major peanut allergens
zhang ying kun ; chen hong bing

..............page:197-199

Implication of quantifying hurdle technology and model of bacterial growth/no growth Interface to food preservation
bie chun yan ; yang xian shi

..............page:200-203

Inactivation of microorganisms and enzymes by high-pressure CO2
xue yuan ; gui fen zuo ; sun zhi jian ; chen fang ; liao xiao jun ; hu xiao song

..............page:203-205