Science and Technology of Food Industry 2006 Issue 8 mai diao " liu yi shou " huan neng " liu " yi shou

mai diao " liu yi shou " huan neng " liu " yi shou

..............page:26-27

cheng xin jing ying gong tong zhu jiu shi pin xing ye !

..............page:28-32

bao zhuang yi ti gong zui jia bao hu
wen chang

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

guo ji mu ru dai yong pin xiao shou shou ze ban bu shi shi 25 zhou nian que chao ( zhong guo ) shi zhong cheng nuo zhong guo he guo ji mu ru dai yong pin xiao shou shou ze

..............page:36

Study on effects of reaction conditions on N-acetylation of chitosan
li zuo wei ; zhang li yan ; zeng qing xiao ; zuo han ming

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

Breeding of Aspergillus oryzae by ultraviolet inactivated protoplast fusion
tang jie ; che zhen ming ; wang yan

..............page:66-67,70

Study on the mechanism of low-heating solid state reaction between protein and polysaccharide
qi jun ru ; yang xiao quan ; liao jin song ; peng zhi ying

..............page:68-70

Dynamics of flavonoid content in buckwheat during different growth stages
zhang huai zhu ; guo yu rong ; niu li li ; bi yang ; han shun yu ; wang han ning

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

The study of a super-water-absorbent resin by the method of microwave polymerization
xiu jiao ; ma tao ; han li hong ; jia xiao li

..............page:74-76,79

Purification of α-amylase by two-aqueous phase extraction
li bo ; lu fei ; zhang jun he ; wei xin jun

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

Studies on decoloration of Moringa oleifera oil
ma li yi ; zhang yan ping ; wang you qiong ; zheng hua ; gan zuo ; duan qiong fen

..............page:99-100

An imitated chicken mest from konjac
hu xiao jing ; geng jia sheng ; li shao ping ; zhou yang ; zhang fa chun ; zhao qing yuan ; gong jia shun

..............page:101-102,105

Study of pretreatment of Stichopus japonicus before vacuum freeze-drying
yun xia ; yang hong ; zhang jiang hong ; ge hui

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

Extraction of flavonoids from the flower of Castanea mollissima blume
wu xue hui ; jiang nan ; liang ying shi ; chen li shan

..............page:106-109

Preparation of oligo-phosphopeptides from egg yolk phosvitin
pi zuo zhen ; wang shu qin ; yue xi qing

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

Study on the pasteured concentrated soybean-milk
li hong liang ; peng dan ; huang jun zuo ; ye fang ; tang hai ni ; li hong

..............page:123-124,128

Expressing of trehalose synthase by pH-stat high celldensity fermentation
meng jian zong ; chen fa zhong ; wang qing yan ; huang ri bo

..............page:125-128

Continuous isolation of three main proteins from egg white
song hong xin ; liang yan

..............page:129-131,134

Processing of milk flavored calcium amino acid chelate chewing pills
zhang zuo ; zeng fan jun ; zeng li

..............page:132-134

Processing of crisp cake enriched with apple pomace dietary fiber
wang rui ping ; chen xue feng ; lei xue feng ; ou yang zuo

..............page:135-136,138

Application of fruit juice Q-jelly crystal in meat product
li hai long ; liu li ; yang yu

..............page:137-138

The synthesis of glycerides by enzymatic esterification of polyunsaturated fatty acids with glycerol
sun su ling ; zhang gan wei ; tang jian ; gu xiao hong

..............page:139-141,143

Study on extraction of mistltoe alkaloid
li ; ni yong nian

..............page:142-143

Study on the preparation and properties of a blend films from soy protein isolated and carboxyl methyl glucomannan
zhan xiao hui ; chen guo feng ; li wan fen ; zhou jun ; huang jing ; jiang fa tang

..............page:144-145,159

Study on ohmic heating characteristics of egg white and yolk solution
yang ming zuo ; chen xia ; li gang ; yu shan ming ; liu zhi dong

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

Effect of enzymatic hydrolysate of Silke Fowl on the promotion of alcoholic fermentation
qiu li ping ; chen yong gen ; peng zhi ying ; yao yu jing

..............page:83-84,88

Research on molecular weight control of enzymatic collagen hydrolysates
cao jian ; li wei lin ; zhang lei ; tang ke yong

..............page:85-88

Optimization of submerged fermentation conditions for Ganoderma polysaccharide
zhou hong bo ; fu bo ; zhang can sheng

..............page:89-91

Study on the effect of whole soybean powder on dough characteristics
wu hai xian ; chen zhong ; liu bin

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

Study on vacuum freeze-drying of cudweed
wang shi kuan ; guo chun xiao ; pan ming

..............page:95-96,98

Study on the extraction of soluble soybean polysaccharides from soybean by-products
yin yan ; gao wen hong ; yu shu juan

..............page:97-98

Coconut milk processing and its stability study
dai nan yi ; yao shuo ying

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

xiao chan pin , da shi chang wu jiang zha cai ce hua ji shi
ye mao zhong ying xiao ce hua ji gou

..............page:22-24

jin mai lang : zhong guo te se shi pin qi ye ying xiao cong hua long de san ji tiao kan chuang xin fa zhan
lou xiang peng

..............page:16-20

nai lao zai zhong guo de fa zhan xian zhuang ji dui ce
wang ding mian

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

The study on extraction of lycopene in watermelon with mixed solvent
guo yu bao ; zuo ai yong ; hu lei

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

Preparation of dry noodles with zincum enriched Ganoderma lucidum
yang hui qin ; zhang hong bing ; zhao shi hao

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

Ultrasourd-assisted extraction of high purity powdered phospholipid from concentrated soybean phospholipids
zhang xiu qing ; yu cai yuan ; wang da hai

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

pin pai la dong ze ren wei xian zhi gen yu min zu tu rang de yu run pin pai zhan lue
wen chang

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

Effect of microwave radiation on the granular properties of high amylose com starch
Luo Zhigang

..............page:49-50,53

Antibacterial effect of the extract from Sorbus tianschanica branches and leaves
zu li pi ya yu nu si ; pa ti gu li ma he mu ti

..............page:51-53

The effect of dietary fiber treated by instantaneous high pressure treatment on the texture of bread
liu cheng mei ; wan zuo ; li zi ling ; wu zuo

..............page:54-55,59

The effect of combined high, pressure and heat treatment on pH, tenderness and lipid oxidation of chicken muscle
ma han jun ; zhao liang ; pan run shu ; zhou guang hong

..............page:56-59

Studies on the analysis of aroma components in roasted sunflower seeds and the best roasting conditions
jia chun xiao ; mao duo bin ; sun xiao li ; niu ji ping ; shi jing jing

..............page:60-62,65

The property comparison between arabic gum and peach gum
yin zuo ; shen qun

..............page:146-148,165

β- glucanase production by Bacillus amyloliquefaciens BS5582 fermentation and characteristics of the enzyme
hao qiu juan ; li yong xian ; li qi ; gu guo xian

..............page:149-153

Application of Curcumin in the pickled vegetable
mou xian yun ; li chun lin

..............page:154,171

Effect of sodium erythorbate and citric acid on quality of minimally processed pineapple during refrigerated storage
zuo hai yuan ; yang chang peng ;sanguansri charoenrein

..............page:155-159

Effects of cutting and packaging on the quality of parsley during storage
li li mei ; guan jun feng ; ji hua ; feng yun xiao ; sun yu long

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

Nutrient enrichment of ice cream
zhang wen yan ; ji wei feng ; li wei ping ; liu qing ping

..............page:162-163,182

An improved dipheny Ithiocarbazone color method to determination the trace lead in bee glue
wang yan ; zhu mei

..............page:164-165

The determination of carboxymyoglobin in tuna fillet
chang yao guang ; li zhao jie ; xue chang hu ; shao zuo

..............page:166-168,171

The separation and identification of astaxanthin from foods by C18-HPLC-PDA
hui bo zuo ; pei ling peng ; li jing

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

Measurement of sulfite in garlic by ion exchange chromatography
Zou Yueli

..............page:172-173,175

Lab management system
Li Jianren

..............page:174-175

Study on the analysis of Hg in food by atomic fluorescence spectrometry(AFS)
wu guang chen ; liu zuo zuo ; xia li zuo

..............page:176-177,179

Determination of α -lipoic acid in health food by highperformance liquid chromatography
sun li hua ; chen ming xue

..............page:178-179

Colorimetric Determination of steroidal saponin in Tribulus terrestri L
shu guo wei ; lv jia zuo ; chen he

..............page:180-182

Study and development of Chicory fructooligosaccharides
he xiao wei ; luo zhi gang ; peng yun ping

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

Discussion on the influence of EU's latest regulations on food safety to our domestic aquatic products
wu yue ; ning xi bin

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

Seedlac processing development and trend in research and development
liao ya long ; liu zhong hua

..............page:190-193,196

Application of ultrasound in oil and fat industry
xiong zuo ; song zhen shan

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

Progresses in the application of peanut residue
zhang yan ; xiao geng sheng

..............page:197-198

Research progresses in microbial contamination of low moisture content spices and its control
zhang chun yan ; su xian fa ; cai jing ping

..............page:199-201,203

Application of sensory evaluation in food industry
Lin Yushan

..............page:202-203

An introduction to fructose-glucose syrup and its processing
Hao Jianming

..............page:204-205