Food Science and Technology 2004 Issue 12 shang mao ji hui

shang mao ji hui

..............page:103

quan nian zong mu ci

..............page:97-101

shi shi chuan di

..............page:95-96

The industrialization and modernization of the traditional Chinese functional foods
li jian rong

..............page:1-5

The vast development space of the middle and small food enterprises
wang xue ping

..............page:6-7,11

Alkaline pectinase production by bacillus gibsonii S-2 with solid state fermentaion
zhang bao guo ; bai zhi hui ; li zu ming ; zhang guo zheng ; zhang hong xun

..............page:8-11

Soybean trypsin inhibitor was separated and purified with immobilized trypsin method
chen xing ; liu lei ; liu hui

..............page:12-15

Study on bioconversion of lactobionic acid
zheng yan ; cun shang yang ;flordivina mikami

..............page:16-17,25

Study on the properties of soy protein isolate
zhang gen sheng ; mao di rui ; zuo ming ; li ji guang

..............page:18-21

Optimum research of decolouring technology of soybean peptide
zhou li zuo ; wang jun hong ; chen xin feng ; yuan ya ; xie lei ; chen jian ; guan yan jin

..............page:22-25

Preparation of low-sugar carrot nutrition cake
zhang juan

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

Cake with soybean residue powder and millet power
zhao gong ling ; lou tian jun ; mo hong tao ; ma yong zheng

..............page:28-30

Processing technique of handy vegetables with field bamboo shoot
wang wei ; xiao jun ; he lian yong

..............page:31-33

The process of manufacturing jujube cheese
du zuo ; zhang fu xin

..............page:34-36,39

Study on the variances of Dongzao jujube's fruit quality
li shou yong ; xu jiu ru ; hu xin yan ; zhang hua li ; sun hao yuan

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

Study on the processing technique and CCPs of cured beef
fu ying hua ; xing jun ; yin yong ; liu jun

..............page:40-41

Compositions, extracting technology and classification of Acria cinerea protein
pang ling yun ; duan yu feng ; zhou mei hong ; xiao hong

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

The manufacture technique of corn amylum system (whole suger powder)
shi yun fen ; li ying zan

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

Biological food pollution
liu feng zhu ; yao er min

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

The antioxidative effect of extractive of chilli seed against water dispersive paprika oleoresin
ding zhu hong ; tan shu ming ; zhang ru lian ; jiang hang

..............page:49-52

Study on the antimicrobial stability of the extract of lotus leaf by supercritical carbon dioxide extraction
tang yu fang ; zhang miao ling

..............page:53-54,61

Determination of amino acids and trace elements in the pistia stratiotes L.leaves
fan run zhen ; peng shao wei ; song wen dong ; wu zhan xia

..............page:78-80

Changes of quality of capsella bursapastoris during storage at low temperature
chang li xin ; li lin ; huo jun hua

..............page:81-82,85

Effects of temperature pre-treatment on the preservation of zhonghuashoutao peach fruit
jiao zhong gao ; liu jie chao ; zheng heng ; wang si xin

..............page:83-85

The influence of different storage-time on the texture of smoked-and-cooked sausage
dong qing li ; luo xin

..............page:86-88

Influence of soluble dietary fiber level in rice bran with different extrusion factors
xu hong hua ; xu yan ; xiao zhi gang

..............page:89-90,94

Preliminary inquiries into the health foods containing functional composition carotenoids
wang hai bin ; zhang sheng hua

..............page:91-94

fa guo yi jia gong si fa ming qing song kai he su liao dai de etik tack biao qian

..............page:80

Study on application of propolis in food industry
jiao ling mei ; yuan wei

..............page:55-57

Effect of proportion of S.t and L.b, NFMS, and canning means on preservation of yoghurt
li zhi cheng ; jiang ai min ; ding wu ; zhang jing

..............page:58-61

Preparation of isoflavones bifidobacteria yogurt
yang hui ; zhuo yong xian ; zheng ren bing ; xiao lin ; li zhong

..............page:62-64

Preparation of konjaku acid milk
cai jing ; wang shan rong ; jiang mei

..............page:65-67,70

Effect of temperature on browning in low lactose milk
guo hong liang ; huang ai xiang

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

zhong guo mian zhi pin xing ye ju bian zhong de ding li he ding wei
meng su he

..............page:71-74

Study on producing potato instant noodles in lab
wang chun xiang ; yao zhong chen ; zhang lin he

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