Food and Machinery 2005 Issue 5 juan shou yu

juan shou yu

..............page:插页

Survey on scientific and technological research of food colleges in 2004
Tao Wen-yi

..............page:5-7,19

Study on the blood glucose lowering function of lily dietary fiber
LI Zhong-hai;ZHONG Hai-yan;CHANG yin-zi;ZHENG Shi-hong

..............page:8-9

Pasteurization of canned litchi by using microwaves
CHEN Chang-shi;HUANG Zhi-xun;YU Kai;HU Zhuo-yan;HUANG Zhi-min;ZHU Dong-fu;BAI Mei

..............page:49-53

On processing of carotene and green tea yoghurt
LI JI-lie;WU Yao-hui;ZENG Chao-zhen

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

Research on fermented beef sausage
JIA Jun

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

Application of HACCP on rice noodle with flexible packaging production
YIN Qi-rong;YI Cui-ping;CHEN Ji-wang;SUN Qing-jie

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

On processing technology of auricular auricula and job's tears beverage without suga
FAN Li-sheng;WU Xiao-guang;YAO Xiao-ling;ZHANG Sheng-hua

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

High quality qingyuan baiqie chicken production by the way of modern industrial process
FU Liang;SUN Xi;LI Dong-ping;LI Li-jun

..............page:66,73

The discussion of how to improve the activity of ACE inhibitory peptides from food
HU Zi-hao;ZHONG Li-ren

..............page:67-69,80

Research progress on flavonoids
ZHANG Yun-bin;LI Cai-xia;WU Ya-qing

..............page:70-73

On fermentation of L-lactic acid by bacterium
ZHANG Xiu-feng;LI Zheng-ying;JIANG Jun-ping

..............page:74-76,83

New advances on comprehensive utilization of orange peels
XIE Zhi-gang;LIU Cheng-lun

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

Application of macroporous resin in separation of active components in food industry
LUO Yan-lin;OU Shi-yi

..............page:81-83

xin xi chuang

..............page:1-4,16

Effect of irradiation on the nutrient composition of food
WANG Feng;HA Yi-ming;ZHOU Hong-jie;GAO Mei-xu

..............page:45-48

On north shaanxi red jujube polysaccharide structure and component analysis appraisal
YANG Shi-ping;SUN Run-guang

..............page:43-44,62

Flavour of the vinegar
LIU Yang-min;ZHANG Jia-li;WANG Li-ping;YUAN Shen-shu

..............page:40-42,59

Review on the analysis methods of conjugated linoleic acid
ZHONG Li-ren;LIU Ai-qing;LIANG Xin-le

..............page:36-39

The bionic nose based on neural network and experimental study on identifying of alcohole
QING Wan-guang;ZHAO Cheng-jun

..............page:33-35,53

Analysis of fatty acids of flaxseed oil with GC-MS
LI Gao-yang;DING Xiao-lin

..............page:30-32

A brief introduction to the designing of the Longan-Rind-Machine
LUO Jian-dong;YAN Jun-wei

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

Design of a celerity cool equipment for barreled fruit juice
SHI Yang;LI Ju-li;DING Rui-hua

..............page:26-27,32

Observation and analysis about the fracture of the noodle roller axe
JIANG Ying;WANG You-lin

..............page:24-25,39

Development of a new pulsed fluildized bed dryer
SUN Chuan-zhu;WANG Xiang-you;GUO Chao;DONG Huan-jun

..............page:20-23

Mechanism of making strong oxidized water with three-cell electrodialysis stack
DONG Tie-you;HONG Yan;HU Liu-xian

..............page:17-19

Determine the condition difference and dependence of constructing characteristic value of intestines quality of sausages to study
YOU Wen-hui;MENG Shao-hua;LI Su-xia;CHAO Xin-qiao;ZHANG Fu

..............page:12-16

A new method to select desired Blakeslea Trispora with lovastatin
LIU Hai-li;WANG Bei;YU Xiao-bin

..............page:10-11