Home | Survey | Payment| Talks & Presentations | Job Opportunities
Journals   A B C D E F G H I J K L M N O P Q R S T U V W X Y Z
Science and Technology of Food Industry
1002-0306
2007 Issue 9
News & Trends
..............page:52-56
Compositor
..............page:50-51
Optimization of submerged fermentation condition of coprinus comatus
hu mei ; liang yun xiang ; lei zhen zuo
..............page:157-159
Research on the extension ability of soybean degradable material that modified by epoxy chloropropane and caprolactam
meng fan lei ; chen fu sheng ; liu dong liang ; guo dong quan ; yao yong zhi
..............page:57-60
Application of inulin in whipped cream as fat substitutes
hu juan ; jin zheng yu
..............page:60-63
Study on scavenging capacity of sodium hesperidin sulfonate to free radical
chen ping ; fan rui sheng ; nie zuo ; sun xiao hong
..............page:64-66,69
Study on the aroma-enhancing technology of orange juice by enzymolysis
ye shun jun ; pu biao ; li xin liang
..............page:70-71,75
Growth models and control measures of bacillus cereus in Wienerwurst and nutritional broth
yi shu min ; li yuan zuo ; zhang pei zheng ; liang hao ; zhu ying lian
..............page:72-75
Study on the pigment production of a monascus mutation strain with high-yield Monacolin K
qiu zhen yu ; wang ya qin ; xu xi lin
..............page:81-83,86
Study on the preparation of inclusion complex of astaxanthin and β-cyclodextrin
zuo hua li ; liang shi zhong ; song guang jun
..............page:84-86
Effect of lipids on volatile aroma fractions of Maillard reaction products
sun han chao ; liu tong xun
..............page:87-91
Effect of different repeated brine process on the muscle quality of salted duck
zhang li yang ; lu li xia ; xiong qiang ; wang jin
..............page:91-93
Chemical compositions analyses of traditional Qingke barley wine during fermentation
du mu ying ; wu zuo zuo ; zuo jian quan ;judit beczner; chen zong dao
..............page:94-98
Study on extraction of flavonoids from orange peel and its antioxidation activity
wang wei dong ; zhao zhi hong ; zhang xiao jun ; chen fu sheng
..............page:98-100,103
Study on effect of α-amylase on the process of low-sugar candied chestnut
zhou li juan ; zuo han ming
..............page:101-103
Study on enzymolysis process of buckwheat protein and antioxidant activity of the hydrolysate
zhou xiao li ; li hong min ; zhou yi ming
..............page:104-107
Study on the decoloration of porcine hemoglobin enzymatic hydrolysate by activated carbon
yao cheng hu ; wang zhi geng ; xu fei ; dong juan juan
..............page:107-109
Study on the complexation interaction of tannic acid and gelatin
yang hong ; zhang ling yun ; wang zhi jun
..............page:110-113
Research on comparing fibre atate TSP with common TSP
hao xiao liang ; liu yi
..............page:113-114,116
Study on the development of corn powder for dumpling
wang yu ming ; gao guo qiang
..............page:115-116
Study on Maillard reaction to manufacture fish flavoring by oil bath
huang guo hong ; zhong hua feng ; shen yao lin
..............page:117-119,123
Research on extraction of tea polysaccharide by ultrafiltration
Liu Junhai
..............page:124-126,129
Study on extraction and anti-lipid peroxidation of polysaccharities from Marasmius androsaceus mycelium
liang qi ming ; xu yang ; wang yan zhen ; zhao xing hong ; zhang yi bo ; zuo li rong ; meng qing fan
..............page:127-129
Study on instant-freezing technology of Mongolia Scorzonera
cheng xiao xia ; zhang guo shun ; li li
..............page:130-131,134
Study on adsorption of limonin from orange juice and lemon juice using activated magnesium silicate
liang ze jian ; pu biao ; peng xun liang ; chen li
..............page:132-134
Study on the processing technology of Sorbaria kirilowii fruit wine
zhou yang ; gong jia shun ; chen wei ; dong wen ming
..............page:135-136,140
Effect of ultrasonic extraction on flavone constituents of lotus leaf micropowder
zhang lei ; qiao xu guang ; zhan xi juan ; gai guo sheng ; yang yu fen
..............page:137-140
The new technology of processing candied djujube by three vacuum proceeding
zhang zuo ; xu mu dan
..............page:141-144
Ultrasonic extraction of the total triterpenoids from rhizoma of Alisma orientalis(Sam.)Juzep
deng ying na ; yi xing ; xiao xiao nian ; zhang jian ping
..............page:145-147
Study on the effective factors of the quality of mushroom chicken pill
jiang zhan mei ; tian bo ; he liang
..............page:148-151
Study on the preparation of low molecular weight fucoidan
wu yong pei ; liu ming ; liu yi xiang ; chen jun ; wang xian
..............page:151-154
qian tan wo guo shi pin bao zhuang cai liao
xiao hui ; ding xiao ; zhang wen ; fang xing you
..............page:46-48
jian dan jie jing de predistm zai ru pin shi chang de ying yong
xi de le ji xie ( shang hai ) you xian gong si
..............page:42-43
Study on extracting methods of polysaccharides from Tremella fuciformis spores
wu yao ; ma ai min ; wang yi ; huang wen
..............page:155-156,159
Research on inulin hydrolysis catalyzed by solid acid
zhao guo qun ; li xiu min ; zhang gui
..............page:160-162
Study on processing technology of soft sweets using modifled starch
liao lan ; zuo han ming
..............page:162-164,168
Research on acid hydrolyze of soy isoflavone with ultrasonic assistant
jiang lei ; yu guo ping ; dai wei
..............page:165-168
Comparison and analyze on international food packaging migration
zhang shuang ling ; zhao kui hao ; guo kang quan ; wang shi qing ; li feng mei
..............page:169-172
Extraction of betalain in different food beet lines
shi shu zhi ; cheng da you ; gao xing wu ; jiang li ping
..............page:174-175
Study on adsorption and separation of black soybean pigment by macroporous resin
zuo xue feng ; xu ya qin
..............page:176-177,205
Study on physicochemical properties of sweet potato starch pectin
mu tai hua ; wei hai xiang ; cao zuo zuo ; sun yan li
..............page:178-180,208
Study on rheology and influence factors of low-concentration arabic gum
wang yuan lan ; li zhong hai ; zhang le hua
..............page:181-182,200
Study on effect of vitis pigments on organoleptic and physicochemical properties of yogurt and lactobacillus amount
pan xiao hong ; tan xing he ; deng jie hong ; wang zuo
..............page:183-185,189
Study on judgement for sanitation index of spinach and its product in China
yuan yu wei ; wang jing ; ye zhi hua
..............page:186-189
The inhibiting effect of sodium silicate treatment on dry rot of postharvest potato
sheng zhan wu ; bi yang ; zuo jin xiao ; ge yong hong ; li yong cai ; sun zhi gao ; li qin
..............page:190-191,218
Analysis of the nutritional composition of snail
zhu yong zhi ; wang dao ying ; xu wei min ; wu hai hong ; zheng an jian
..............page:195-196
A flow cytometry method for rapid detection of total bacteria in raw milk
wang ning ; liu ning
..............page:197-200
Improvement of the determination of dietary fiber in foods by enzymatic-gravimetric method
wang hong ; qi yu feng ; wei hong
..............page:203-205
Determination of aluminium in foods using microwave-inductively coupled plasma atomic absorption spectrometer
yang xue jiao ; zhang zhi wei ; huang wei ; lin tao ; chen zhi geng
..............page:206-208
Effect of high hydrostatic pressure on thermodynamic properties of foods
wang biao shi ; li zuo sheng ; huang juan ; zeng qing xiao
..............page:209-212
Research evolution of microorganism fermented soybean residues food
wang fu jie ; lu zuo ; zhang jian ; xue wen tong
..............page:212-215
Study on effect of amino acid on flavor of Litchi wine
zhang bin ; zeng xin an ; chen yong
..............page:216-218
Study on effect of high-hydrostatic pressure on the inner-change of Bacillus spores
huang juan ; li zuo sheng ; wang biao shi
..............page:219-221,226
Research on the change of lactose in milk during heat treatment
hu min ; shi ying ; fang jian ; wu guang feng
..............page:222-226
The research progress of natural carotenoid
li fu zhi ; liu fei ; zeng xiao xi ; li xiao long ; zhang feng qin
..............page:227-232
Research on preparation and application of pectin
zhou zuo ; he xiao wei ; luo zhi gang
..............page:240-243,247
The research progress of fish sauce oversea
xu wei ; ren yan ; xue chang hu
..............page:244-247
Readers' mailbox
..............page:26-30
ji hui , jiu zai xia yi ke chu xian
lou xiang peng
..............page:18-20
Research on the produce technology of cactus cake
wu su ping ; xu jian ning
..............page:120-123