Food Science and Technology 2006 Issue 4 shi xian you chan pin zhi zao xiang pin pai jing ying de zhan lue zhuan bian -- zhong guo shi pin gong ye xie hui yuan mi shu chang huang sheng ming yi xi tan

shi xian you chan pin zhi zao xiang pin pai jing ying de zhan lue zhuan bian -- zhong guo shi pin gong ye xie hui yuan mi shu chang huang sheng ming yi xi tan
qing qing

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xiao hong shu cheng jiu da shi ye si chuan guang you shu ye ji tuan dong shi chang zou guang you de cheng gong zhi lu ce ji
qing qing

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pin pai su yuan / ji zhe shou ji

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bai nian yi li rui yi jin qu zai chuang hui huang jin yi ci wen xian gei bei jing yi li shi pin gong si bai nian hua dan

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da san huan yu shang jia lian shou gong zhu shi pin an quan
qing qing

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Food Info

..............page:40,71,109,118,134,140-143,插4

zhan hui xin xi

..............page:139,144

Function of grape seed procyanidins extract and its application
WANG Zhong-he;ZHU Jun-chen;CHEN Hui-yin

..............page:135-139

Effect of zeaxanthin and lutein from corn gluten meal on DNA damage of human oral cancer cell
SUN Zhen;LI Bo;YAO Hui-Yuan

..............page:131-134

Exploitation and prospect of the egg shuck and membrane
PI Yu-zhen;WANG Shu-qing;LI Qiu-hong

..............page:128-130

Acid hydrolysis of rice residue protein and discolored technics
GUO Yan;ZENG Fan-jun;LEI Shao-rong;OU-YANG Hua-xue

..............page:124-127

Investigation of lycium barbarum polysaccharides sulfate by microwave method
YI Jian-ping;YAN Hong;ZHONG Ru-gang

..............page:28-31

Separation, purification and composition analysis of oligosaccharides from cistanche deserticola
BAI Ying

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

Effect of temperature and pH on the extraction equilibrium of catechins
FAN Xin-nian;SONG Hang;LAN Xian-qiu;DING Ping-ping;FU Chao

..............page:34-37

SSL influenced quality of biscuit
WANG Xian-lun;LI Hui-juan

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

Processing technology of non-frying crisp chip of chaenomeles
BU Xiao-ying;ZHOU Pu-hua

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

Effects of ethanol vapor treatment on physiology and quality of minimally processed broccoli
TAO Wei-yu;HAN Jun-hua;NIU Tian-gui;ZHANG Bo-lin;CAI Tong-yi

..............page:43-46

rou mi ( wu can ) huo tui de sheng chan jia gong
zhang yong

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

Effect of sodium nitrite on aldehyde generated from the fatty acid oxidation of dry cured meat cut
SONG Yong;MA Chang-wei

..............page:48-51

Development and preparation of nutritious paste with kelp and auricularia-auricula
YU Sen-yan;LIU Xue-wen

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

Study the antioxidant effect of the hydrolysates from mussel meat protein
QIU Chun-jiang;SU Jie-rong;XUE Chang-hu

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

Preparation of the jelly sweets with amomum villosum lour.
FAN Ya-ming;LIU Li-mei;LIN Hai-qing;CHEN Yong-heng

..............page:57-60

Study on technology of soy sauce rich in lentinus edodes and garlic
CHANG Hai-jun;YU Qun-li;YUN Jian-min;HAN Ling;GAN Bo-zhong

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

Study on the flavones stability during the twin-screw extruded-expanding process of cereal foods
LIU Xue-wen;JIANG Bao-lin

..............page:63-65

R&D on the functional sweetener--xylooligosaccharides
LU Deng-jun;GUO Si-yuan;XIAO Kai-jun

..............page:66-68

The inhibition of ten kinds of Chinese herbal medicines against fungus causing deterioration of fruits and vegetables and analysis of available compositions
JIANG Zhi-guo;SHI Rui-cheng

..............page:68-71

Antibacterial effect of the ethanol extract from sabina vulgaris ant branch
Zulfiya Yunus

..............page:72-75

Research on antioxidative of cassia extraction
CHEN Wen-xue;DOU Hai-gang;QIU Hou-yuan;ZHANG Hai-de

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

Study on the anti-oxidizing action of flavonoids extracted from red clover
ZHU Yu-jing;ZHANG Yong;WANG Chun-gang;FENG Chong;LI Xin-hua

..............page:78-81

Selection of browning inhibitors of the artichokes
YANG Zheng-shui;LUO Xian-hua

..............page:82-84

Study on browning reason and control method in concentrated apple juice processing
WANG Feng;LI Peng-jun;HA Yi-ming

..............page:85-87,91

Effects of different hydrocolloids on the stability of ginkgo cloudy juice
ZHANG Hui;WANG Zhang;XU Shi-ying

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

Study on flavor and stability of water chestnut beverage
WANG Wen-ling;CHEN Ya-xue;CHEN Xiu-lan;CHEN Jie;HUANG Xue-song

..............page:92-95

Cactus purified liquor production craft discussion
WANG Cheng-zhong;ZHAO Xiao-hong

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

Research on functional bag-soak-tea of the coptis flower
WANG Zhen-xu;TU Da-wei;FENG Min

..............page:98-100

Research of technics to produce the Chinese quince vinegar with liquid & solid cross-sprinkling fermentation method
WANG Fang-an;HUANG Yong;ZHOU Guo-ping;ZHANG Sheng-hua;YUAN Lin

..............page:100-103

Study on soft degree of baking and steaming bread
LI Zhu-sheng;LIU Jing-na;LIU Bang-xian

..............page:104-107

The influence of different heating treatment on the quality of vegetable oil
ZHAO Gong-ling;LU Jian-feng;SU Ding

..............page:107-109

Study on determination glutamic acid with flow-injection chemiluminescence method
FANG Lu-qiu;LU Hong-fa;MA Xing-ju;SHI Yu;RAN Hua-ying

..............page:110-113

Determination of Vc in fruitages with near-infrared spectrophotometry
LU Jia-fu;QUAN Mei-lan;ZHAO Tian-qi;MENG Qing-fan

..............page:113-115

Research on tea-polyphenols analysis by using iatroscan
CHEN Hao;YU Ren-xian;SHEN Yong-ping;XU Hui

..............page:116-118

Effects of package and temperature on storage quality of parsley
JI Hua;GUAN Jun-feng;FENG Yun-xiao;LI Li-mei;SUN Yu-long

..............page:119-121

Study on extracting process of caramel pigment from the molasses wastewater utilized by yeast
GONG Mei-zhen;YIN Shao-ping

..............page:122-123,127

Development of microcapsulation of flavoring with double plase separation-coacevation and emulsification-spray drying
ZHU Li-yun;LI Su-fang;SHAO Hui-juan

..............page:25-27,33

Effects of algae solution collection and the recycle of culture solution on the growth of dunaliella salina
CAI Ming-xing;JIANG Jian-guo;REN Yue

..............page:22-24

Preparation of an edible film composed of chitosan and starch and microwave processing effect
ZHOU Hong-feng;ZHANG Zi-yong

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

Study on water resistant performance of soy protein isolate biodegradable material by modification
ZHENG Zhi;CHEN Fu-sheng;LIU Dong-liang

..............page:15-18

Study on barley β-glucan
CHEN JI-liang;LV Xiao-wen;LV Fei-jie;XIA Xiang-dong;WANG Jing

..............page:12-14

The property, function of inulin and its applications in foodstuff industry
MIAO Xiao-jie;DONG Wen-bin;DAI Chun-ji;LIANG Xi-ai

..............page:9-11

Essential differentiation between food geographical indications and trademarks
WANG Zhao-ke;LI Hua

..............page:4-8

Novel programs of food anaphylactogen and the importance of anaphylactogen in food security
LIU Jing;CHEN Qing-sen

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