Science and Technology of Food Industry 2006 Issue 4 Determination of Glucomanna in Amorphophallus Konjac

Determination of Glucomanna in Amorphophallus Konjac
yi chun yan ; li jia feng ; yu ai nong ; shao yu ; wang xing ping ; wu yong yao ; chen jin yu ; huang jing jing

..............page:177-178,181

ji yu shi pin gong ying lian de rou lei shi pin ke zhui su xing ji shu de yan jiu
ma han wu ; wang shan xia

..............page:24-26

"nao bai jin " zhi zheng tu xian chi ming shang biao " te quan "

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

yu jian li , chuang xin de guan jian yao su
José María González

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

san quan qi mei , chuang xin wei wang
bai yan bo

..............page:14-16

zhong guo ying yang chan ye de xian zhuang yu fa zhan qu shi
yu xiao dong

..............page:11-12

Determination of isomaltoligosaccharide in functional foods by high performance liquid chromatography
li li ; zou yu jia ; tang hua cheng ; li dong

..............page:179-181

The analysis of zinc and selenium in Oyster from Yellow Sea and intake dosage for health care
wang xue ying ; yang dian lai ; lin hai ; dong xiao li ; xue wen ping ; hao jun ; lin lin

..............page:182-184

Determination of apple polyphenols by RP-HPLC
sun cheng feng ; jiang zhu mao ; yang jian rong

..............page:185-187,191

Review on cloud stability of fruit and vegetable juice
wu zhi hai ; pu biao

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

Study on optimal condition for pigment extraction in food by ODS liquid chromatography
wei ming ; xiang zhong chao

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

Analysis of nutritional components in fresh litchi juice
yue qiang ; zeng xin an ; yu shu juan ; chen yong

..............page:173-174

Study on quality of Agaricus blazei Murrill by different preservation methods
zheng huan chun ; guo jin peng

..............page:170-172

The effect of organic acid treatment on quality of Chenopodium aLbum L during storage
chang li xin ; ma yan qiao ; li yong li

..............page:168-169,172

Determination of methidathion residue in orange juice by gas chromatography
ying xing hua ; xu xia ; chen neng ; zhu zhi wei

..............page:166-167

The optimun of preservative formula for Fried Tofu
shi xiao qiong ; zhang ying bin ; deng jin xing ; ma jing zuo

..............page:164-165,174

Application of organic silica antifoam agent in soybean product processing
cheng yu lai ; tian xin zuo ; yang yu fen

..............page:162-163

Thermal stability of Artemisia sphaerocephala Krasch Gum
liu dun hua ; gu wen ying

..............page:159-161

Study on an anti-staling coating made of chitosan
zhang qing gang ; yu shan ming ; yao xu ; sun qiang

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

Effect of ethyl glycohol on filming properties from wheat gluten films
li zhen hua ; wang jin shui ; zhao mou ming ; wang ling ling ; wang yan

..............page:152-155

Application of high voltage pulsed electric field in the processing of natural green vegetable beverage
yin yong guang ; han yong ; liu jing bo

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

The fermentation of whole litchi juice wine
luo fu ying ; wang hong ; li zai feng

..............page:147-149

The Freeze-Drying of spinach
liu yu huan ; yang de jiang ; qin liang sheng

..............page:145-146,149

Extraction of the flavonoids in stems and leaves of asparagus
sun chun yan ; zhao bo tao ; yu zhi fang ; qian zuo ; huang xiao de

..............page:141-145

Processing technology for yogurt with juice
xu jiang lin ; zeng you ming ; liu ling yun

..............page:139-140

Corn blade used as the wrap for pyramid-shaped dumpling
zong liu xiang ; mao wei ; xiao qing miao ; ma li ping ; li wen qiao

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

Extraction of ellagitannin from Guangxi sweet tea
gao cheng hai ; zuo jian wen ; wei bao yao ; yi xiang zuo

..............page:133-135,138

Development of a low-sugar and fat-free yogurt drink
le jian ; li ming

..............page:130-132

Fermentation of Natamycin
wang zuo ; du lian xiang

..............page:113-114,172

A preliminary study on the method of extraction, isolation and purification of the pigment in greening garlic
wang yan ; qiao xu guang

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

The development of Chinese toon sprouts compound healthy beverage
wang an jian ; huang ji nian ; wang ji hong

..............page:118-119,122

Microencapsulation of walnut oil using starch octenylsuccinate
li yan ; hao yan bin ; wang ke jian ; chen fang ; hu xiao song

..............page:120-122

Studies on the depolymerisation and re-polymerisation of GMP during dough processing
Kuang Wei

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

News & Trends

..............page:42-48

ti gao han ru yin liao de chan pin pin zhi -- zhe tang zhi fang suan zuo de ru hua ji yi jun zuo yong
zhao xiao

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

duo mi nuo rong huo 2005crm zui jia shi shi tm jiang

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

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

..............page:28,30-31

Isolation and purification of geniposide from the Gardenia fruit
shen rong guang ; chen zheng xing

..............page:123-124,127

Development of potato crisps containing mushroom
zhang yu fan ; jia dong ying ; zhang zuo ; yao kai

..............page:125-127

The extraction process for dietary fiber from Suaede crassifolia pall leaf residue
yi dan ; jiang jie ; jiang wei ; zhou zi shuai ; liang xiao fang

..............page:128-129,132

Adulteration detection technology for edible oil
Dai Yuzi

..............page:192-193,196

Lipase and it's influence on quality of dairy products
liu jing ; han qing bo ; zhang yao guang

..............page:194-196

The application of polymer physics modern analytical methods in starch research
xu zhong ; zuo ming

..............page:197-200

Application of microcapsulation technology in food
Wan Yafen

..............page:200-202

Research development in dehydrated vegetables
huang jin song ; zhou yi bin ; du xian feng ; dong ming

..............page:203-206,112

Influence of curing agent and processing technology on the color characteristics of meat products
Wang Wei

..............page:89-90,93

Effect of calcium hypochlorite on the decomposition of omethoate
li peng ; zhang zi de ; wang zuo ; liu wei ; wang yan

..............page:86-88

Effect of mashing technology on wort buffering capacity
zhu zuo zuo ; liu xue mei ; liu cheng ; xu hai yan ; du jin hua

..............page:82-86

The effect of homogenization on the quality of cloudy apple juice products
wang li na ; ma rong shan ; sun zhi jian ; wu ji hong ; zhang zhen hua

..............page:79-81

The screening of inorganic salts influencing the carotenoid synthesis by photo-synthetic bacteria
chen de ming ; tang guo hui ; han yong bin ; gu zhen xin

..............page:76-78,81

Supercritical fluid extraction of fatty oil from Arctium lappa L and analysis by GC/MS
ding yu ping ; cui zhao jie ; qiu qin ; li qiang

..............page:73-75

Extraction of flavonoids from Hippophae rhamnoides L. Leaves and their antioxidant activity
zhao yu zuo ; yin li jun

..............page:70-72,75

Application of cluster analysis in the quality control of lotus seed
zheng yuan bin ; wu jin zhong ; lin wen xiong

..............page:66-69

The changes in the aroma of pineapple juice during concentration
ruan mei juan ; wang yan

..............page:63-65,69

The effects of analysis condition on the result of the texture characteristics of sausages
you wen hui ; li hong wei ; zhang jie ; zhang guang bin ; tian hui qing

..............page:60-62

The effect of combined-enzyme on the facial color of white soda biscuit with
zhu shi sheng ; dong bei lei ; du jia ; lu xiao bin

..............page:57-59

Study on water activity of semi-dried salt cured saltwater fish
gong li ; su jian ; liu qing hua ; liu xin ; pan gui chi

..............page:55-56,59

Use of corn skin as the substrate for the cultivation of medicinal fungus
zhou shuai ; wang hong xun ; wu jiang e ; zhang xiao zuo

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

pin zhi ling huo chuang xin
fu li sen (fristam) beng ye ( shang hai ) you xian gong si

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

de guo pin zhi zhong guo zhi zao -- sai duo li si xin kuan jian zhong cheng
zhu hong

..............page:38

quan guo xiao shou e qian shi ming

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

Enhanced production of lipopeptide from Bacillus natto TK-1 by optimizing fermentation conditions
cao xiao hong ; li fan ; cai ping ; wang chun ling ; lu mei fang

..............page:91-93

The rough isolation of the bioactive peptides obtained from the casein hydrolyzed by trypsin
li pei jun ; yuan yong jun ; wang li zuo

..............page:94-96

Study on the formation of corn resistant starch
meng qing hong ; zhang shou wen ; zhao kai ; yang chun hua

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

Use of immobilized lacotcoccus to produce mung bean starch
wang long fei ; shen qun

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

Effect of maize starch phosphate ester on the texture of chicken meat sausage
yao li xia ; du xian feng ; yin yang sheng

..............page:105-107,109

A new method to differentiate polysaccharide components from Opuntia Milpa Alta
liu shu xing ; tang meng zhong

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

Removal of phytic acid in soybean using endogenous enzyme of barely
zhang lian ji ; zhou li ping ; nan chang xi

..............page:110-112