Food Science and Technology 2006 Issue 5 zhan shi zhong guo ru ye ke ji cheng jiu gou zhu lv se ru pin chan ye lian -- di san jie zhong guo ru ye ke ji da hui ji jiang zhao kai

zhan shi zhong guo ru ye ke ji cheng jiu gou zhu lv se ru pin chan ye lian -- di san jie zhong guo ru ye ke ji da hui ji jiang zhao kai
cao shi

..............page:目次前14-15

ru he jin xing ce biao ji " ren zheng "
chen chang yi

..............page:目次前12-14

jiang di dan gu chun gong neng xing shi pin de shi chang kai fa
li zheng ming

..............page:目次前5-7

kao ke ji zi zhu chuang xin zhu yi li mian bao hui huang -- ji bei jing yi li mian bao shi pin you xian gong si zong jing li li qi
wen zhong ; lu lu

..............page:目次前8-10

shi shi chuan di

..............page:目次前11,71,78,87,107,110,129,138,142,143

zhan hui xin xi

..............page:144

ben kan qi shi

..............page:10,17,41,123

Study on antiallergic components of Guangxi sweet tea
WEI Bao-yao;GAO Cheng-hai;TENG Jian-wen

..............page:139-142

Study on antioxidative activity of polypeptide-Fe
LIU An-jun;LIU Jing-bin;FAN Yan-li;GAO Wei-jia

..............page:136-138

Research on the adsorption capacity of dietary fiber complexes for fat,cholesterol and bile acid in vitro
HUANG Cai-huan;OU Shi-yi;ZHANG Ning;LI Ya-fei;ZHAO Mou-ming

..............page:133-136

Study on the functions of flatfish (paralichthys olivaceus) skin collagen oligopeptide
HAN Feng-jie;ZHAO Zheng

..............page:130-132,142

Exploit and utilize of seed of fruit & vegetable
LUO Cang-xue;LEI Xue-feng;WANG Zhen-lei

..............page:127-129

Application of corn germ protein in the food industry
ZHANG Ming-di;YAO Hui-yuan

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

Development on PE/CaCO3 fresh-keeping film and study on the fresh-keeping packaging of Chinese cabbage
GUO Yu-hua;TENG Li-jun;HUANG Zhen;FAN Ya-qi;WANG Bin

..............page:120-123

Research on the asparagus preservation and freshness technology
CHEN Ming-zhi

..............page:117-120

Study on the preservation effect of radiation technology on strawberry
ZU Zhi-bo;LI Wen-ge

..............page:114-116

Effect of compound reagent on color preservation of fresh-cut lotus roots
WU Guang-xu;ZHANG Chang-feng

..............page:111-114

Measurement of sulfite in hemerocallis citrina baroni by ion chromatography
GUO Li-ping;MO Hai-tao;LU Jia-jiong;WU Jin-liang

..............page:108-110

Comparison of the methods for mensurate the yield of fibrnolytic enzyme of microbe inoculum
LU Yan-li;NING Xi-bin

..............page:106-107

Management of food additives in WTO members by notifications
LI Zhi-yong;LIN Wei;PU Min;LI Jian-jun

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

Genetically modified foods and its development
HE Hong

..............page:4-7

Research on the microbiological criteria of food hygiene between national and abroad
BAI Feng-ling;ZHAO Li-hong

..............page:1-4

Advances in the research and the development of plant essential oils
WANG Guang-yao;ZHOU Hu;ZENG Xiao-feng

..............page:11-14

Study on the inhibition of the fermented supernatant of Laozao to α-glucosidase and its characteristic
YANG Ning-guo;LU Zhan-hui;LI li-te

..............page:14-17

Effect of amylose starch to the formation of resistant starch
HUANG Xiao-jie;ZHANG Chun-hong;ZHAO Zeng-yu

..............page:18-20

Character of boiled radiated starch and PAM
WANG Xiao-guang;WANG San-gang;GUO Yan-biao

..............page:20-22

Study on influential factors of polyphenol oxidase activity in spring wheat flour
LIANG Jian-lan;SHANG Xun-wu;FU Zhi-xin

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

Extraction of bioactive polyphenol compounds from barley with ultrasonic assistance
LIU Qing;YAO Hui-yuan;YANG Yun

..............page:26-29

Research of (unfried) dry apple browning-resisting technics
ZHANG Jian-hua;YANG Zhao-yan;DONG Wen-bin

..............page:29-30

Study on the effect of detoxification of loquat kernel by different treatments
YE Shuang-feng;SONG Yue-qin

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

The processing technique and property of fruit-vegetable powder
LIANG Qiong;ZHANG Pei-zheng

..............page:33-35

The processing technology of distinctive flavour vegetable paper
LIU Huan-liang;DUAN Han-ying;LIN Liu-dan;LI Qing;ZHENG Jie

..............page:36-37

Study on the supercritical CO2 extraction process of chlorophyl from peach leaf
CHEN Xue-feng;LIU Di

..............page:38-41

Study on effect of preservation about decreasing the additive dose of traditional Chinese cured-meat
FENG Cai-ping;REN Fa-zheng;CHEN Shang-wu

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

Controls on E.coli of salted-crab
QIU Di-hong;XU Da-lun

..............page:45-47

Study on the hydrolyze of protein of vinegared egg during marinating time and the preparation of vinegared egg powder
WANG Dan-bo;WANG Lin-fu;XU Jia-guang;WANG Zhao

..............page:48-50

Study on the optimization of producing chocolate-peanut bean
FENG Yan-juan;LIU Xue-wen

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

Preparation on children shellfish nutrition food
LI Jing-jing;ZHAO Gui-ju;QIU Hua;LUO Yuan;HUANG Gui-jun

..............page:54-57

Study on protein extraction of larva of dendrolimus punctatus walker by aqueous alkali with low concentration
LIU Gao-qiang;WEI Mei-cai;WANG Xiao-ling;ZHOU Hu;NIE Hai-yan

..............page:57-59

The mechanism of internal electrolysis technology treating molasses alcohol wastewater
LI Jian-bin;WANG Yan-ling;FU Quan-yi;DENG Li-gao;LIU Hui-xia

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

Preparation of La(Ⅲ)-IMP complex and catalytic synthesis of isoamyl acetate
CHEN Yan-qing;XU Jing-Li;CHEN Si-Hao

..............page:63-66

Properties, applications and present studies on the amidated low methoxyl pectin
LI Qiao-qiao;LEI Ji

..............page:67-71

Study on extraction and characterization of red pigment from Oxalis vidacea L.
JIANG Xin-long

..............page:72-76

Optimization of technological parameters of the apple juice treating with pectase
YANG Hui;CHEN Yong-kang;ZHANG Zhi-feng;WEI Wei

..............page:76-78

Development of new type bitter gourd yoghurt without sugar
ZHANG Yan;QIU Yin-qing;LIAO Sen-tai;ZHANG Ming-wei

..............page:79-82

Study on the hazelnut yoghurt
GUO Xin-li;ZHANG Hai-yue;WANG Yue;LU Ming

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

Study on the fermentation process of Morus alba Linn. CV. ‘tortuosa’ juice yoghourt
GAO Wen-geng;YANG Ping-fang

..............page:85-87

Primary study on emulsifying honey
ZHOU Xian-han;HAN Zhi-ping;PU Chuan-fen

..............page:88-90,102

Research on the stability of the flavonoid glycosides during the fermentation process of the rhodomyrtus tomemtosa wine
JIN Gui-min;LIN Chao-peng;ZHONG Rui-min

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

The effect of bactericides on the enrichment of γ-aminobutyric acid in germinated brown rice
ZHANG Yan;LU Zhan-hui;LI Li-te;LI Yong-yu;CHEN Jin-xian;ZHU Shao-juan

..............page:94-97

Prepartion of plantain herb vermicelli
XU Guang-sheng;GUO Hong-yan

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

Determination of trace elements in kelp by atomic absorption spectrometry
LI Gui-hua;HOU Fa-ju;CUI Jian-jun;XU Hui

..............page:100-102

Determination of amino acids and trace elements in the endogenous bacterium secondary metabolite of the rhizophora stylosa griff
GUO Xian-xia;ZHAO Zi-jie;SONG Wen-dong;HE Hong

..............page:103-105