Food and Machinery 2008 Issue 5 Study on the key processing technology of Chinese chestnut beverage

Study on the key processing technology of Chinese chestnut beverage
LIU Li-li;MA Mei-hu;YANG Xie-li

..............page:117-121

Preparation of compound food additives for quick-freezing dumpling
MA Han-jun;ZHOU Guang-hong;YU Xiao-ling;FAN Lei;LIU Qin-hua

..............page:122-124

Preparation of fan-apricot and eggs yoghourt
LI Yalei;LUO Rui-min

..............page:125-127

Application of HACCP system in kumquat nectar
LU Hai-bo;LU Xi-juan;ZENG Xiao-feng;LI Zhong-hai

..............page:113-116

Effect of fermentation techniques on color intensity of dry red wine
ZHAO Chen-xia;WANG Hui

..............page:111-112,124

The effect factors on fermentation degree in beer fermentation
WAN Xiao-huan;XIA Yan-bin

..............page:107-110

Application of chitosan on cohesiveness property in lotus root stuffed with meat
SONG Yan-ling;XIA Wen-shui;ZHANG Jia-li;ZHANG Chang-fa

..............page:103-106,116

Simulation experiment of refrigeration system of trans-critical carbon dioxide based on matlab
ZHANG Yun-feng;JIAO Yu-lin;WANG Xin-hua

..............page:73-77

Brief introduction of the high-voltage electric field application to desiccant wheel dehumidifier regeneration system
GU Ping-dao;QIU Ran;DIAO Yong-fa;XU Rui

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

Effect of extrusion-spheronization technique on the bulk density of preservative product potassium sorbate
ZHANG Rui-shi;PAN Jia-zhen;WANG Li-wen

..............page:67-69

Extraction and determination on clearance rate of hydroxyl radicals of flavonoid from adiantam capiuarisveneris
LIN Yan-ru;DING Li-jun

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

Optimization of the extraction technique to lycium barbarum polysaccharide by orthogonal experiment
GAO Hong-xia;LIU Jun-hai;LI Guang-lu

..............page:60-62,72

Study on the process of cane sugar extraction with microwave
CHEN Jia-quan;MU Xing-yu;LIAO Zi-su;QIN Bo

..............page:57-59,66

Study on microwave-assisted extraction and stability of violet cabbage pigment
CHEN Hai-hua;LI Hai-ping;WANG Yan-min

..............page:52-56,110

Establishment of dominant strains pool of harbin dried sausage
LI Zhi;ZHANG Gen-sheng;YUE Xiao-xia;YUAN Chao

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

Effects of pasteurization on the nutrition of the fish head soup
XU Hong-mei;XIA Wen-shui;JIANG Qi-xing

..............page:16-19

The effect of microwave heating on the denaturation of E.coli and S.aureus intracelluar protein and nucleic acid
HANG Feng;CHEN Wei;CHEN Shuai;GONG Guang-yu;WANG Yin-yu;ZHANG Hao;GUO Ben-heng

..............page:12-15

Effect of succinic anhydride and acetic anhydride on the gelatination properties of soybean protein isolate
YAO Yu-jing;YANG Xiao-quan;TANG Chuan-he;QIU Li-ping

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

The separation,purification and anti-oxidative activity of corn peptide
DAI Yan-feng;HE Zhi-yong;CHEN Jie;TAO Guan-jun;QIN Fang

..............page:5-8

Progress in active conformations of sweet-tasting dipeptide derivatives
BAO Yi-lu;ZHENG Jian-xian;JIANG Tu

..............page:128-132,136

Discussion about the extrusion process parameters and their effects
DU Bing;LIANG Shu-ru;Cheng Yan-feng;YANG Gong-ming

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

di shi si jie shi jie shi pin ke ji da hui cheng gong zhao kai quan qiu 2000 yu ming shi pin ke ji jie jing ying ju hui shang hai

..............page:1-2

ke long si da zhuan ye shi pin zhan hui zai hu luo xia zuo mu si zhong zhuan ye sheng yan wan ming guan zhong gong xiang

..............page:3

kuka ku ka ma duo ji qi ren : liang xiang packaging 2008

..............page:4

Anti-allergic evaluation of Guangxi sweet tea polyphenols
TENG Jian-wen;HUANG Li;YI Xiang-xi;XIA Ning;WEI Bao-yao

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

Preliminary study on anti-oxidation of several food microbes
HAN Wei;LIU Wen-qun;HUANG Li-chan;YANG Guang

..............page:45-47,51

The preliminary study on the relaxing to the bowels action of xylose in mice
SHI Xian-zhen;ZHU Sheng-tao;HE Feng

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

Study on effect of anti-microbial by kumquat flavones
LI Ji-lie;ZHANG Hui;WANG Wei;LI Zhong-hai

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

Study on the synthesis of monoethyl fumarate catalyzed by aluminum chloride
KUANG Chun-tao;LI Xiang-zhou;WU Bin

..............page:36-37,41

Effects of common food-additives on stability of natural pigment of citrus changshan-huyou Y.B.Chang.sp.nov.
SHI Hai-xiang;ZHONG Shan-min

..............page:32-35

Isolation and identification of Iactic acid bacteria from natural fermentation pickles
JU Xiao-ying;HAN Ye;ZHOU Zhi-jiang

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

Betel nut mold of the advantages of raw materials and the development of fungicide
YIN Bo;YU Jian;SHENG Can-mei;CHENG Yun-hui

..............page:24-28

Evaluation of the uncertainty by determination of Zinc in honey by FAAS
GAO Ping;HU Wen-wu;ZHANG Tan

..............page:99-102

Study on microbiological method for biotin determination in infant formula milk power
TANG Shui-ping;LI Bing;PENG Can;LI Jing-fang;REN Guo-pu

..............page:96-98

Determination of microcystins in the snail genus eriocheir from Taihu using RP-HPLC with an efficient solid phase extraction
YAN Jian-xiu;YU Rui-peng;TANG Jian;GU Xiao-hong

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

Olfactory evaluation of camellia oil odor
ZHONG Hai-yan;HUNAG Yong-hui;LONG Qi-zhi;LI Zhong-hai;Paul Prenzler;Kevin Robards

..............page:88-91,98

New eluid jetting system design
WU Min

..............page:85-87,102

Analysis on the structure characteristic and operating malfunction elimination of the soft ice cream machine
XIE Kun;CHEN Tian-ji;XIAO Guan-zhong;ZHANG Yong-jiang

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

Analysis of cylinder design for rotary cylinder freezing concentration equipment
HU Tao;CHEN Dong;XIE Ji-hong

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