Food Science and Technology 2000 Issue 4 Preparation of Mulberry Leaves Vermicelli

Preparation of Mulberry Leaves Vermicelli
ZONG Wei

..............page:55,51

Studies on Measuring Changes in Frying Oils
YAO Xiao-min;SUN Xiang-jun;XU Jian-qiang

..............page:56-57

Research on Anti-rancidity Healthy Colleseed Oil
LUAN Jin-shui;ZHONG Li-ren;WANG Nan-zhou;CHEN Xiao

..............page:58-60

Extraction soybean dietary fiber by enzyme method
LUO Guang-lin;CHA Li-si

..............page:61-61

New type of traditional food-fresh flower food
ZHANG Gui-xiang;CHI Yu-sen

..............page:62-63,54

Research of the SUNMEN AIR DROP's healthy function
CHEN Shi-qiong

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

xin chan pin jian jie

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

ying guo jia gong yu bao zhuang ji xie xie hui (ppma) jian jie

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

patolevain fa jiao ji zi dong jia gong ji

..............page:10

shi shi chuan di

..............page:66-67

zhuan ye zhan hui

..............page:5,44

The characteristics of wheat flour and the qualities of instant noodle
QIAN Yin-chuan

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

Processing technology of a canned food foi Si-ji Qing-buliang
WU Wu-feng;LING Chu-ying

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

Processing Technology and Quality Control of Frozen Surimi
YAN Yu-xiao

..............page:36-37,40

The influence of spray-drying to antibody in the egg liguid from hyPe-immunized chickens
LIU Xi

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

Preparation of four seasons-green bath-pickles
WANG Lin-hong;HE Yong-mo

..............page:33,30

Research progress on the osmotic dehydration of fruits and vegetables and its applications' prospect
QIU Wei-fen

..............page:31-32,30

Study on the improving of processing technology of white sugar ginger slice
GUO Zheng-xian

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

Processing technology of two kinds of ginger flavor candies
GAO Hai-sheng

..............page:29-29

Pyeparation of a New Functional Soft Sweets
CHEN Xian-yi

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

Quick-frozen sweet potato cauline tip
DU Hong-xia;MIAO Qian;LIU Bin

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

The procedure of soybean milk yoghurt
LV Zhen-rong

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

Processing technology of red jujube healthy tea beverage
LIU Wei;GAO Hua

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

Preparation of lactic fermentation walnut milk beverage
liu jun guo ; chang tian shi ; zhang gui ; zhao guo qun ; li suo ying

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

Discussion on the design of aseptic pipes and power lines and its implement
YU Xue-guang

..............page:45-46

Study on the antioxidant activity of propolis
QI Yong-yan;LUO Shang-hua;LIU Fu-hai;XU Zheng-ding

..............page:43-44

Development of Living Flavor and its prospect
LIN Xiong-wen

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

Study on The Antioxidant Activity of Oligermeric Proanthocyanidins
LV Li-shuang;CAO Dong

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

Emulsifier promoting the new technique in cake processing technology
ZHANG Shou-wen

..............page:38-40

Investigation of Loose Slice of Corn
LIU Ai-wen;CHEN Xin;LI Shan-shan

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

Function adjustment of soy protein and developmetn of other soy products
CHEN Chun-jia;ZHANG Bao-qin

..............page:22-23,21

Discussion on the processing technology of wet rice powder preserving freshness and its equipment
ZHANG Da-li;FU Xiao-ru

..............page:14-15,13

The HACCP way of quality control in moon cake
JIANG Yu-jian;SHOU Qing-feng

..............page:16-17

Processing technology of fruits filling of moon cake
ZHANG Yan-jie;ZENG Zhao;QI Sheng-li

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

Nutrient biscuit with maize germ oil
LI Shu-xian

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

Study on Processing Technology of Instant and Multiple Tastiness Shoots Slice
HAN Su-zhen;ZHANG Zhi-fen;HONG Yin-jiao;LIU Ying-jie

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

The influence of joining WTO to food and packing machine industr
HE Nan-zhi

..............page:1-2,5

Brief comment on advanced high technology of food industry in the 21st century
CHEN Gong

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

Discussion on making wheat bran pellet and its equipment
YUAN Yi

..............page:6

Ttable treatment of rice bran
SUN Jun;JA Xi-bo

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

Study on the retention of β-carotene in Lycium during juice processing and storge
YAN Zhi-yun;CAI Yi-wen

..............page:8-10

Study on the Characteristics of Enzymatic Hydrolysates From Blood Cell
MENG Xiang-chen;YANG Tong-zhou;YUAN Guo-cheng

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