Food and Machinery 1999 Issue 5 The Structures and Changes of Meals in China

The Structures and Changes of Meals in China
Ge Keyou

..............page:4-6

The Changes of Food Market and the Developing Opportunity of the Industrialization of Traditional Food in China
Meng Suhe

..............page:7-9

The Effects of Oil Frying and Microwave Heating on the Physical Properties of Spring Roll
H.H.Liang;Z.Y.Hu

..............page:10

Low-Calorie Ingredients for Replacing Fats and Oils in Oriental Food
Ping W.Chang;Susan Coleman;Julian D.Stowell

..............page:11

Characterization of the Bitter Compounds in Heat Treated Korean Rice Beer Takju
Do-Youn Lee;Cherl-Ho Lee

..............page:11-12

Modernization of Traditional Chinese Medicine-Development of Chinese Herb-Based Health Products
Kam-Ming KO;Harry Kwok-Chun Yeung;Dancan Hon-Fai Mak

..............page:12

Explorative and Inovative Study of Oriental Food Fermentations in Developing Tools for Desired Food Functions
Y.ZHU;W.Knol

..............page:12-13

An Automatic Ozonated Water Generation System for Sanitizing Foods and Food Processing Facilities
Roger Rnan;Shaobo Deng

..............page:13

Present Status and Prospect of Chinese Food Industr;alization at Hong Kong

..............page:14

Microencapsulation of Ascorbic Acid:Effect of Process on Product Characteristics
M.S.Uddin;M.N.A.Hawlader;H.J.Zhu

..............page:14-15

Solid-State Food Fermentations
Arjen Rinzema;Frans Weber;Jaap Oostra;ZHU Yang;Jobanes Tramber

..............page:15-16

Adopting Advanced Emerging Technologies to Improve the Safety of Some Oriental Foods
James H.Moy

..............page:16

R&D Strategy in Creation of Novel Protein Ingredients and Foods
J.Bol;G.Wijngaards;C.Don

..............page:16-17

cong ri ben jiao du kan zhong guo nong ye yu shi pin chan ye cun zai de ge zhong wen ti -- yuan liao gong gei ji ji shu ke ti
ye kou ming de

..............page:17

Study on the Microencapsulation for Aniseed Oil by Spray-Drying
XIE Liang;Xu Siying;Wang Zhang

..............page:18-19

The Influence of Lipoxyganase Activity of Destroy-enzyme Factors in Soybean-Powder Production
Ma Yongqiang

..............page:20-21

The Effects of Aging on the Structure Formation of the Base of Rice Cracker and the Puffing Rate
Cheng Yinbo;Li Feimin;Liu Aijie;Xu Xiewen

..............page:22-23

The Causes of the Soggy Spring Roll During Microwave Pre-fried Process
Zhang Hao;Cheng Wei;Yan Zhengyong

..............page:24-25

Research on Microwave-Air Current Drying Technology in Chrysanthemum Drying
Xiao Hongru;WANG Lifu;Chao Suming;Zhang Xiaoxing;Tian Lijia

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

Microwave Expanding in Processing Bamboo Shoot Flavor Food
Li Yuanzhi;Li Jingsheng;ZHONG Jianwen;Shu Peida;Chen Xianhui

..............page:28-29

The Effects of Ultrahigh Pressure on Food Enzymes
LIN shuying;Kong Baohua

..............page:30-31

Equipment Design and Technology of Food Sterilization by Superhigh Pressure
Pan Jian;Zhang Wencheng;Chen Songgui

..............page:32-33

The Quick-frozen Storage and Juice Extracting of Rosa Roxburghii Tratt Fruit
Ma Lizhi

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

Research Status of Food Twin-Screw Extruder in Foreign Countries
Wen Donghui;Xu Kefei;Hao Wenjie;HU Rongsheng

..............page:35-37

Studies on the Fruits Stabbing-Hole and Equipment
Yuan Wei;Wu Deguang

..............page:38-39

Study on the Critical Grading Size of Pulverizer with Vertical Axes
ZHANG Yifei;Wu Tieming

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

xin xi chuang

..............page:6,25,42-44

zheng gao qi shi

..............page:41