Food Science and Technology 2000 Issue 3 Development of sprouted barley food

Development of sprouted barley food
li si yi

..............page:65

gan shu zhen pin -- ri ben hei shu
sun tao

..............page:63

Vacuum soft package of frying Rongjiang Dongjia pickled fish
ye cheng li ; yang ai qun ; xie dan ; liu tao

..............page:64-65

chang chi mo gu ke yu fang xin ji geng sai
xu jia lin

..............page:50

Processing technology of extraction from beer yeast
li gang

..............page:63

Study on extraction of boxthorn-oil and boxthorn pigment by supercritical CO2(Ⅱ)
bai shou ning

..............page:61-62,58

Some problem needing attention in preventing soy sauce from mildewed
cao jing dian

..............page:59-60

Technique of ozone sterilization used in food industry
zhang zhi guo

..............page:57-58

Easy method of estimating the activity of active dry yeast
leng jian xin ; zhu jian zhong ; zheng guo bin

..............page:56,55

Discussion on the inspection of Campylobacter in iced fresh poultry
xu long yan

..............page:54-55

Discussion of the quanlity management in instant noodle enterprise
yang xiao zuo

..............page:53

Study on the low temperature drying of Konjac vermicelli
wang chen

..............page:51-52

Discussion about the forming of higher alcohol in beer and the measure of reducing it
shi hai ying ; xu wei

..............page:49-50

Preparation of Rhodiola health beverage
liu zhi wei

..............page:47-48

New type of health beverage for sobering up
xie jin mou

..............page:46-47

Development of balsam pear and medlar health beer
tan pei yi

..............page:44-45

Study on Producing of New Generation Fostering Milk Powder
LI Xin

..............page:42-44

Development of corpusclar method of chitosan
cao yu hua

..............page:41-42

Research on the Detection and Purification of GBE
MIAO Jing-zhi;LI yong

..............page:39-40

A New Type of Food Additives-Sphingolipid
XU Cheng-shui

..............page:37-39

Study on Encapsulation Technology of Curcumine Inclusion Complexes
GAO Qun-yu;HUANG Li-xin;ZHOU Jun-xia;LI Wen-de

..............page:35-37

Producing technology of making flavoring from pig blood
ning fa zi ; guo kuang ping ; zhang jun li

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

Research on Increasing Extraction Rate of Lipid of Seaweed by Using Cellulase
HUANG Jun-hui;ZENG Qing-xiao

..............page:31-34

Proceesing technique of towel gourd foods
zong liu xiang ; xiao qing miao

..............page:30-31

Preservation of fresh cut fruits and vegetables
huang guang rong

..............page:28-29,27

Research on Nutritional Beverage of Wheat Germ
JIANG Wei-qiang;LI Ji

..............page:25-27

Development of black corn jelly
ai tian cheng ; li fang min ; zhang hua li ; zeng hua

..............page:24

Methods for Modifications of Soy Protein
LI Chuan;JIANG He-ti;ZHEN Fang-kun

..............page:22-23

Develop and research on instant vermicelli made from potato and corn starch
zuo jun jian

..............page:20-21

Preparation of millet crisp cookie
guo er hu ; guo hong liang ; wang jun ; fan hui ping ; wang xiu qing ; cheng li ping

..............page:19

Preparation of naked oats biscuit and its nutrition value
liu hong yuan ; gao ( )

..............page:17-18

Application of electronic nose in food industry
SHI Zhi-cun;LI Jian-ping;CUI Da-fu;ZHU Min-hui

..............page:15-17

Observing test of simulating pollen digest course out of body
wang kai fa ; zeng zhi jiang ; feng wei qing

..............page:13-15

Comparative Study on the Changes of Vegetable Oil Quality by Microwave and Conventional Heating
ZHANG Gui-ying;LI Lin;GUO Si-yuan;CAI Miao-yan

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

Reason analysis of axle broken with drag conveyor chain matching with speed reducer
zhang ru an ; hou jun

..............page:9-10

Brief comment on refinement of higher rapeseed cook oil
ma yun xiao

..............page:8

Processing trade of wheat flour facing adjustment
sui chun nuan

..............page:6-7

Analysis of Present Situation of GM Food
JING Hai-qiang

..............page:3-5

Organic Food--the Outlet of the Agriculture and Food Trade in western China
CHEN Zhi-hang

..............page:1-3