Science and Technology of Food Industry 2006 Issue 7 Study on the beef flavor production by lactobacillus helveticus fermentation

Study on the beef flavor production by lactobacillus helveticus fermentation

..............page:167-168,171

Development of a quick-frozen dumpling quality improver

..............page:164-166

Study on inclusion compound of monascus pigment with β-cyclodextrin

..............page:161-163,166

The biological characteristics of pectinesterase in citrus

..............page:159-160

Study on degradation of methamidophos in vegetables by calcium hypochlorite

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

Forecast the shelf-life of sword bean by Weibull method and determination the cut-off point of sensory analysis

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

Study on the separation and purification of xylooligosaccharieds

..............page:155-158

Stability research on radish red pigment after modification by metal complexation

..............page:153-154,158

The effect of pH,salts and sugar on the viscosity of mixed-gum solution

..............page:149-152

Study on the application of lysine in bread-making

..............page:146-148,152

Application of pyruvic acid modified chitosan schiff base as fresh keeping membrane for fruits and vegetable

..............page:144-145,143

Enzymatic hydrolysis of proteins from veal bone using flavourzyme

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

Comprehensive utilization of sunflower seed meal

..............page:138-140

Study on degreasing of Sargassum by supercritical carbon dioxide fluid

..............page:136-137

Extraction of cyminum essential oil by a low boiling-point organic solvent in combination with vapor extraction

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

Application of microwave heating on the canning process of Meicai

..............page:130-131,135

Study on the rheological properties of carboxymethyl konjac glucomannan

..............page:78-79,82

Study on the physicochemical property of the yam starch of the species D.zingiberensis wright

..............page:75-77

Researches on several methods to tenderize beef

..............page:127-129

Study on the chicken's cerebroprotein hydrolysate

..............page:124-126

Study on the technology of fiber beverage of mung bean

..............page:122-124

Study on the processing technology for houttugnia cordata tbunb's convenient food

..............page:119-121

Preparation of instant sweet potato puree

..............page:117-118

Study on aloe gelatin edible films

..............page:80-82

Study on ultrasonic extraction of antioxidant from pepper

..............page:83-86

Researches of the solubility of SPC

..............page:86-88,92

Effects of low-voltage electrical stimulation and chilling on pork quality characteristics

..............page:89-92

Study on the improvement in rehydration of vacuum freeze-dried green asparagus

..............page:93-95,98

A study on oxidation resistance of the extracts from the ginger

..............page:96-98

Study on the in vitro antioxidative activities of three black pericarp crops' seed shell extracts

..............page:99-100,107

Development of a pachyrhizus-leaf and green-tea compound beverage

..............page:101-103

Study on the production technology for dietary fiber enriched extrusion-puffed snacks

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

Development of bitter gourd granule solid beverage

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

Technical study on functional beverage of the hawthorn acetic acid

..............page:110-111,114

Research on techniqual of fresh sweet potato liquid yoghurt

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

Preparation of a non-alcoholic beverage by honey fermentation

..............page:115-116,118

fa xian hai an gai bian shi jie lai zi yan tai chang cheng pu tao jiu de ying xiao zhan lue shi jian

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

you zha fang bian mian he fei you zha fang bian mian de bi jiao

..............page:14-15

guan zhu ke ji li xing kan dai you zha fang bian mian yu shi pin an quan " fang bian mian ying yang an quan lun tan " ce ji

..............page:11-13

Determination of the metal content in Cassia L.tea

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

Determination of tocopherol and tocotrienol in palm oil by HPLC

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

Analysis of aldehydes in fermented milk by spectrophotometry with NBTH

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

Study on development and idustrial application of microbial lipase

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

A review on microwave baking of foods

..............page:196-199

Current trends in research of edible mushroom fermentation by submerged fermentation

..............page:199-201,205

Review on utilization of plant fiber

..............page:202-205

Analysis of apple polyphenols by RP-HPLC

..............page:182-184,189

Application of extremozymes in food industry

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

Uncertainty analysis of two digestion methods for iron analysis

..............page:73-74,77

Influence of dynamic processing on microorganisms in watermelon clear juice

..............page:71-72

Properties of superoxide dismutase in germinating corn

..............page:69-70

Study on application of lysophospholipids in noodles

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

Study on inhibitory effects of coriander leaf essential oil on the formation of N-Nitrosodimethylamine

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

Catalytic oxidation of COD in alcohol wastewater with the catalyst of copper supported by activated carbon

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

Pilot preparation of enzymatic oligopeptides from 100kg corn gluten meal

..............page:58-59

Study on differences in rheological properties of carrot

..............page:55-58

The effect of meat product composition on maize starch gelatinization viscosity

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

The separation and identification of lycopene geometrical isomers by C30-HPLC-PDA

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

fu wu yu shi pin gong ye de wei sheng wu jian ce

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

ling xian xu yao bu bu wei " ying "

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

yi zui jia de biao xian bao chi you shi

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

da zao jian kang de ru suan jun chan ye

..............page:30

shi pin xing ye ru he chang dao liang xing jing zheng gong ying fa zhan ?

..............page:26-28

shi shui zhan liao lao zi hao de guang da liang beng sha an tu xian lao zi hao de gong xiang shi yong quan

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

hu xue :" bao " chu lai de pin pai hu xue mian fen quan an ce hua ji

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

Mycotoxins in beer and raw materials

..............page:185-189