Food Science and Technology 2005 Issue 4 Synthesis of glucoseate catalyzed by TiGeW12O40/TiO2 with emulsification

Synthesis of glucoseate catalyzed by TiGeW12O40/TiO2 with emulsification
LIANG Ying

..............page:54-56

shi shi chuan di

..............page:22,28,31,80,85,98-100

ji shu shi chang

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

shang mao ji hui

..............page:102

Study on passivation and deactivation speed of soybean antinutritional factors
CHEN Xing;LIU Lei;LIU Yu

..............page:95-97

Effects of flaxseed on blood lipids in hens
BU Feng-quan;LIU Zhong-ying;HU Xiu-li;SHI Yi;LIU Jing-ying;AN Ru-guo

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

Study on development of opioid antagonist peptides and antihypertensive peptides from rice bran protein
CHEN Ji-wang;SUN Qing-jie;YAO Hui-yuan;XIA Wen-shui

..............page:88-91

Separation, purification and composition analysis of polysaccharides from wheat germ
BAI Ying

..............page:86-87

Study on further process murphy dregs by microbe
WU Jiang-e;WANG Hong-xun;LIU Jian

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

Effects of mechanical vibration stress on postharvest characteristics of fruits
ZENG Kai-fang;XIAO Li-juan;ZENG Fan-kun

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

Study of quality changes in different preservation time of corned beef under refrigeration
XU Kun-long;XIAO Rong;WANG Li-ping;HUANG Qi-chao

..............page:77-80

Determination of higher alcohols in grape wine by gas chromatography
ZHEN Hui-ying;WANG Jie;LI Chang-wen;ZHANG Wei;TIAN Yi-ling

..............page:74-76

Another study on the meaning of determination of POV in deep-frozen boiled dumping
ZHAO Guang-he

..............page:72-73

Experimental study on a protocol of simultaneous detection to multiple food allergens by Dot-ELISA
ZHANG Zai-jun;MAO Lu-tian;XIANG Jun-jian;DENG Nin;HUANG Zhi;YANG Hong-yu

..............page:69-71,73

Processing technique of sowthistle and black rice wine
ZHU Jiang

..............page:67-68,76

Exploitation on the health beverage of Lucium chinensa
ZHANG Jin-liang;LI Jing;CHEN Lian-wen

..............page:65-66

Preparation of fruit beverage on compound bachu mushroom
LI Shu-gang;HU Jian-wei;HOU Xu-jie;XIONG Su-ying;YANG Bao-qiu;ZHANG Na

..............page:63-64,66

Study on millet sprout and jujube drink
LIANG Shuang-bo;LI Feng-xiang;GONG Ying-zhen;GUO Wei-yun;WANG Xin-yu

..............page:60-62

Study on sweet corn ice cream with nutrition function
ZHANG Hai-hua;MIAO Ming

..............page:57-59,62

Study on extracting and stability of black pigment produced
ZHAO Shi-hao;MA Tong-suo;ZHANG Hong-bing;MA Xiang-bo;WEI Zhi-wen

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

Manufacture of ginger jelly
FENG Ying;WANG Jian-guo

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

Preparation of mutton fermented sausage
SUN Lai-hua;LI Gui-rong

..............page:46-48,50

Application of soy protein isolate modified by transglutaminase in low-fat meat products
ZHANG Chun-hong;QU Ling;GUO Yong

..............page:43-45

Study on extraction process of alkaloids in sophora alopecuroides L.
JIA Xiao-hong;SHAN Jun;YU Yong-ting;FENG Zuo-shan

..............page:39-42

Isolatation of starch from carrot
ZHU Le-ming;Rafic Derjani

..............page:36-38

Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity
ZHANG Zhong

..............page:32-35

The relation of amylose content in rice slurry and quality of instant rice noodle
LI Hong-bin;LI Wan-fen;ZHAN Xiao-hui;CHEN Guo-feng;ZHOU Jun;JIANG Fa-tang

..............page:29-31

Study on soybean peptide fermentation and its functions
SHAO Wei;XIONG Ze;HE Xiao-wen

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

Preparation of bioactive peptides from vital wheat gluten by hydrolysis of protamex
PU Shou-cheng;WANG Jin-shui;WANG Ya-ping;WANG Yan;WANG Ling-ling;LI Zhen-hua

..............page:23-25

Functional properties of chickpea protein
ZHANG Tao;JIANG Bo;WANG Zhang

..............page:19-22

Analysis of thermal properties of starches from normal corn hybrids
ZHAO Qian-cheng;LI Xin-hua;ZHANG Bao-chun;ZHANG kai;YU Ji-yang;LIU De-bing

..............page:16-18

Use of modern logistic in food engineering
QIU Yuan-xin;YE Sheng-ying;WANG Hong-shuo

..............page:1-4,8

Research on condition of ferment of ALDC
ZHAO Chun-hai;KAN Zhen-rong

..............page:5-8

Study on CLA production by Lactobacillus plantarum
CHAI Qiu-er;ZHANG Zhong-yi;LIU Ping;MIAO Shi-da;SUN Jun-she

..............page:9-12

Advance in the research on ε-polylysine and its biosynthesis
DUAN Shan;DENG Rui-jun;WU Jin-zhu;ZHANG Mu-ming

..............page:13-15,18