Food Science 2000 Issue 12 The Effect of White Sillky Fowl on Atiageing in Drosophila Melanogaster

The Effect of White Sillky Fowl on Atiageing in Drosophila Melanogaster
xu xing lian ; chen bo xiang ; zhuang su

..............page:134-136

Analyses and Evaluation of Nutritonal Components and Flavones of Ampelopsis Cantoniensis Leaf
xu zhi hong ; zhang yan ; zhang xiao zuo ; zhang ming wei ; chi jian wei

..............page:113-114

Ultrafiltration Application and Research in Soybean Protein Iaolate Processing
guo hong ; wang xiong ; liu zong lin

..............page:56-58

Study on Assay and Analysis and Comprehnsive Utilization of Black Sweet Cron
Gao Yun

..............page:59-61

Optimal Processing Factors in Assenssing Jellied Bean Curd Quality
qiu hua ; lao tai cai ; li chang peng

..............page:62-67

Perliminary Study on the Separation of Proanthocyanidins from Wine by-product
zhao wen en ; chen lei ; han ya shan ; he wei hua ; zhang jin qiang

..............page:68-69

Study on Grinding Conditions of Walunt Protein Extraction
li tao ; zhao sheng lan ; chen chao yin ; yu xu ya ; zhang rong qing

..............page:70-72

Study on Processing Technology of Soya Bean Curd Ice Cream
shao wei ; hu bin ; liu min

..............page:72-74

Study on Constituents Changes in Fermented Cayenne
zhang ya xiong ; hu bin ; shao wei

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

Nutrients Analysis Study on Solanum Muicatum
zhao sheng lan ; wei da qiao ; li tao ; chen chao yin

..............page:137-138

hong hei mi de bao jian gong xiao yan jiu
ma jing ; chen qi zuo ; ling wen hua

..............page:138-140

Some Summary on α-linolenicacid Health Effects and Application
tao guo qin ; li chen

..............page:140-143

The Processing of Millet Convenience Food
Liu Yude

..............page:143-145

Study on Ohmic Heating parameters and Application in Food Processing Industy
yang ming zuo ; deng yun

..............page:146-155

THE INTELLIGENT INDUSTRIAL FACILITY
Earle Droppo;Robert Nastas

..............page:155-160

Analyzed the Development Prospect and Development Tendency of Food Trade
wang min le ; hou ming di ; lv xiao lian ; guo yan sheng ; li zhong sheng ; yu shi zuo

..............page:161-164

Introduction to Minimally Processed Fruits and Vegetables
wu jin zhu ; weng meng meng ; liu hui zuo ; zhang zhao qi

..............page:165-167

Study on the Problems Occurred in HVP Processing
gao wen hong ; li guo ji ; yu shu juan ; gao da wei

..............page:167-171

Study on the Application of High-pressure Food Processing Technology
liu shi xian ; zuo zhi cheng ; liu hong ; song hao

..............page:171-172

The Status-quo and Development of the Health Foods
yang ji yuan ; yuan zhong ; wang xiu qin ; hou xue mei

..............page:172-175

Study on Development and Prospect of Immunoglobulin Functional Food
jia jian hui ; lv xiao lian

..............page:175-177

Application of Membrane Technology in Food Industry
wang xiong ; guo hong ; wang zong lin

..............page:178-180

Basic Life Sciences Research,Independent Position or Close Links with Applied Research
J.W.范德坎普

..............page:181-182

Review on Fermented Functional Foods
Fan Liqing

..............page:182-184

Trial-process on Stirred Yoghurt with Hippohas Rhamnoides L
Su Yujing

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

Study on Processing Chicken You Cha
yan xi hai ; wang yan feng ; li yan qing

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

Study of Pesrimmon Pudding Processing Technology
wen hui liang ; xie ming yong ; cao shu wen ; huang shao hua ; yu ying li

..............page:80-81

Study on Processing Technology of Osmanthus Rice-wine
lu zhou min ; wang zhao li ; bai wei dong

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

Effect of Cultured Conditions on Lactobacillus Bulgaricus Morphous
wu ding ; sun wu kun ; jie guang yan ; tao long yun

..............page:84-86

Study on Processing Technology of Coprircus Comatus Wine
zhao jian fen ; li su chun ; wang hong wu ; liu yan qing

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

Studies onDefining the Critical Control Poinis and the Barrier Technology Applicetion in the Meat-product Processing
che zuo rong ; li jiang kuo ; yue xi qing

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

Research on Seienium Rich Seasoning
jiang lan ; dan zhen xiu ; wang yi lin ; yi gang ; he zhi fei

..............page:88-90

Preparation Of Functional Oligopeptides By Enzymatic Hydrolysis Of Soybean Protein
Li Shuguo;Chen Hui;Zhuang Yuting;Du Jinmin

..............page:90-93

Study on Extraction and Absorption of Black Sticky Rice Pigment by AB-8Resin
ma yin hai ; peng yong fang ; zhang yong li ; liu fu zhen

..............page:93-94

Study on Solubilization Tea Cream with A-cyclodextrin
zhang guo hong ; sun qi

..............page:95-99

Study on HPLC Quantitative Determination of Monascus Lavastatin
wen jing ; chang ping ; gu xiao ling ; jin zong zuo

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

Study on Test Design and Data Analysis in Food Reseatch
Liu Kuiying

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

Study on Determination of Food Additive Banzoic Acild by UV
Song Changqing

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

Study on PAN Included β-Cyclodextrin Polymer on Resin Phase Spectrophotometric Determination of Trace Amount of Cobalt
jiang zi tao ; li rong

..............page:107-111

Study on Sodium Diethydithiocarbamate Extraction Spectrophotometric Determination of Copper from Fat-free Cotton Copper Separation
Si Wenhui

..............page:111-113

Study onMicroencapsulation Effects of Various Drop Sizces of Spices Essential Oil
Bao Lusheng

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

Study on Bacteriostasis of Maize Silk Extracts for Food Preservation
ji li lian ; fan zuo mei

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

Some Inquiries into Life Science Study
Sun shizhong

..............page:128-131

Study on Ginger Juice Preservation of F resh Pork
wang bin ; su xi sheng ; li de yuan ; ying jian hua ; liu jian feng ; wang shuang zhi

..............page:127-128

Study on the Perception and Change of Taste in the Cuisine Application
Mao Yuyang

..............page:124-126

Study on Biological Assay Method on Meat and Meat Product
hou ming di ; zeng shi yuan

..............page:121-123

Investigation on Tungsten Needle Ph Sensor Modified by Polyanitine Film and Its Application to the Crucian Ph Deteceion
wang chao zuo ; li yun feng ; chen zhi gang

..............page:118-120

Determination of Turine in Food by Pre-column HPLC with Sulfonyl Chloride
zhu hui ; zhao zhi hong ; shi wen rong

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

Study on Detection of Milk Sugar in the Mlik Products
Zhang Hongjun

..............page:115-116

Study on Step Enzymic Hydrolysis of Black-bone Chicken and Clarification of Hydrolysates
xiong shan bai ; zhao shan ; wang qi ming

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

Effects of Different Culture Conditions on High-Level Expression of the lce-nuclei Proteins of Pseudomonas Syringae
chen qing sen ; gao xiu zhi ; zhang ya lin ; yan ya li ; liu jian hong ; pang guang chang

..............page:23-26

Study on Viscosity Affected by Salt or Non-salt Material of Low-Concentration Food Gum Solutions
lu xiao li ; lei ming ; chen zheng gang ; xiao kai

..............page:19-23

Rheological Properties and Affecting Factors of Low-Concertration Xanthan Gum
lei ming ; lu xiao li ; chen zheng gang ; xiao kai

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

Studies on the Functional Property of Enzymatic Modified Corn Protein
lu xiao xiang ; chen xin hua ; tang jin zhong

..............page:13-15

Study on Inherent Mechanism of Lyophilization Resistance of Saccharomyces Cerevisiae
Wang Yafen

..............page:10-12

An Isothermal Crystallization Kinetics Study on Lentnus edodes and Tea Leaves Inhibiting Fat-bloom of China Tallow Cocoa Btter Equivalent (CTCBE) Chocolate by Differential Scanning Xalorimetry(DSC).
liu mei sen ; gao yin yu ; chen cai shui

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

Review on Food Extrusion Technology
Liu Hongwu

..............page:184-187

Enzymatic Enrichment of Long Chain Polyunsaturated Fatty Acids from Fish Oils
Dequan Zhou;Xuebing Xu

..............page:188-194

Enzymatic Production of Structured Lipids
Xuebing Xu

..............page:195-199

guan yu fa zhan cha ye jing pin ming pai de yi xie xiang fa
zhu si yan

..............page:199

Study on Physiological Activities and Processing of New Functional Materials
Jin Zonglian

..............page:200-205

Study on Reacrive Characteristies and Mechanism of Mechanism of Carrageenan with othe Ingredients
Wu Sheng;Kl(o)ckner Haensel

..............page:206-209

Study on the Comprehensive Use of the Coneentrated Juice of Benincare Hispida
liu zong lin ; wang xiong ; guo hong

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

Effect of Electrostatic Field on Process of Freezing and Thawing of Distilled Water and Tofu
li fa de ; li li te ; chen si ying san

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

Study on the Mechanism of natural Carotenoids on Inhibiting Neoplastic Tranformation
wang qiang ; lv fei jie ; zhang tao ; han ya shan

..............page:46-48

Study on the Characteristic of Polyphenoloxidase in Thompson Seedless Grape
lin xiang dong ; zhang zuo ; li ji xin ; zhang guo sheng

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

Study on Immoblilzation of FTS by Sodium Alginate
sheng qing hai ; cheng jian jun ; luo cheng yang

..............page:41-43

Study on Temperature and Moisture Effects on Characteristics of Textured Protein Product
liang qi ; hou jian she ; zhang ming zuo ; tao hong

..............page:39-40

Stydies on the Antibloom Effects of Several Proteins to Chocolate Stabilites
gao yin yu ; xu xin de ; xiong chun hong ; liu mei sen ; chen cai shui

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

CPPs Preperation by Alkaline Protease(2709)Hydrolyzing Casein
pang guang chang ; hu zhi he ; chen qing sen ; liu jian hong

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

Heating Methods Study on Potato Textural Variation
Zhao Yusheng

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