Food Research and Development 2005 Issue 4 da zao bu tong jia gong gong yi dui bi shi yan yan jiu

da zao bu tong jia gong gong yi dui bi shi yan yan jiu
chen yue ying ; zhu wei jun ; wang li qiu ; wang xi e

..............page:65-66

EXTRACTION OF YELLOW PIGMENT FROM THE GLADIOUS
CHEN Zhihui

..............page:67-70

zhi wu dan jian zuo mei ti qu chun hua fang fa yan jiu
ji shu juan ; zhang ai lin ; liu ling ; wei bao dong

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

STUDY ON TECHNOLOGY OF THE ULTRASONIC EXTRACTION OF POLYSACCHARIDES FROM CHINESE YAM
LI Jinzhong;Ma Haile;Wu Yanyou

..............page:72-75

STUDY ON PROCESSING TECHNOLOGY CONDITION OF PUMPKIN HEALTH CAKE
CHEN Zhonghui

..............page:75-78

OPTIMUM CONDITIONS OF DECOLORING IN FRUCTOOLIGOSCACCHARIDE PROCESS
Xiao Zhigang;MENG Shuang

..............page:79,87,88

da you kai fa qian jing de ye sheng shu cai -- shu qu cao
wang shi kuan ; pan ming ; ren lu yao

..............page:95-98

huo ji suan nai de yan zhi
yang sheng ao ; li jian xin

..............page:98-99

APPLICATION OF GLYCOSYLATED NITROSO-HEMOGLOBIN IN SAUSAGE
Yang Xihong;Xia Wenshui

..............page:100-102,104

Preparation of Konjac Fairy Grass Jelly
qiu yong ping ; wu jun

..............page:103-104

THE STUDY OF SOYE-BEAN MILK FOR CHILDREN'S INTELLIGENCE
Mu Yongli;MA Yong

..............page:105-106

STUDY ON THE LACTIC ACID BACTERIA FERMENTATION OF FRESH MUSHROOM JUICE
LI Gang;WANG Shuning;Ge Xiaohong;WANG Yuan;JIAO Tuowen

..............page:107-108,112

THE RESEARCH OF GENETICALLY MODIFIED TOMATO DETECTION WITH GENE CHIP
LIU Xuan;Zheng Wenjie;LIU Wei;Zhao Weidong;HE Yan;Tang Danzhou;LIU Hui

..............page:109-112

THE RESEARCH ON DETERMINATION OF BETA-LACTAM ANTIBIOTIC RESIDUES IN MILK
CUI Xiaojun;WANG Shuo

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

ANALYZING THE CONTENT OF CONJUGATED LINOLEIC ACID IN THE MUSCLES OF SUNITE LAMB WITH GC-MS COMBINATION TECHNIQUE
Wulantana;Malina;Deligeersang;YOU Meiyun

..............page:117-122

DETERMINATION OF ZINC IN FOOD BY SPECTROPHOTOMETRY IN TWO-PHASE AQUEOUS SYSTEM
Huang Xiujin

..............page:123-124,129

QUALITY AND COMPOSITION ANALYSE OF INEBRIATED FILLET IN ZHEJIANG PROVINCE
LU Feng;DAI Zhiyuan

..............page:125-126,131

THE QUANTITY DETERMINATION METHOD OF SODIUM BENZOATE BY FLUORESCENCE SPECTROMETRY AND STANDARD ADDITIONAL METHOD
CHEN Limei;DAI Guizhi

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

gao xiao ye xiang se pu fa ce ding gu wu zhong wei sheng su k1 de han liang
nie xi du

..............page:130-131

yin xing cha yin liao de sheng chan gong yi
qiao xu guang ; liang li xing

..............page:64,78

A PROCESSING METHOD OF THE BEAN CURD & THE BEAN PRODUCTS WITH RAINBOW TROUT
CHEN Xinling;Wang Bingwen;YANG Ping;HE Yanzhong

..............page:61-63

wu hua guo can zha zhong an ji suan he wei liang yuan su de ce ding
wang zhen bin ; ma hai le ; wu shou yi

..............page:132-133

STUDY ON TECHNIQUE OF FRESH-KEEPING OF CHILLED-PORK
LI Xuemei;CHEN Hui;Li Shuguo

..............page:150-153

Analysis of Preservation Study for White-fieshsd Loquat
xia hong ; cao wei hua ; zhou jian jian ; zhou cui ying

..............page:154-155

STUDY ON THE ANTIOXIDATION OF LITSEA CUBEBA OIL
CHENG Chao

..............page:155-158

DETERMINATION OF TOTAL FLAVONOIDS IN CELERY LEAVES BY THREE-WAVELENGTH SPECTROPHOTOMETRY
XIAO Kunfu;ZHANG Chunniu

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

Cheese-the Dominant Dairy Products of 21 Century
du zuo ; zhu jie

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

kang fu she jun yong gong neng xing shi pin shi wu zi yuan de kai fa
li ying ; wang hong yu

..............page:139-141

shan shi xian wei zai ji bing zhong zuo yong de yan jiu yu jin zhan
ding hong

..............page:141-143,147

DEVELOPMENT OF HEALTHY DANDELION YOGHURT
Nie Ming;ZHOU Chuanyun;XIAO Ming

..............page:144-147

zhong cao yao zai guo shu bao xian zhong de ying yong
tang qing yan ; lin qi

..............page:148-149,153

zuo hou tao zi you ti qu fang fa de yan jiu
wei shang zhou ; zhou qing li ; luo cang xue

..............page:55-56

THE PURIFICATION OF LYCOPENE BY COLUMN-CHROMATOGRAPHY
LOU Tianjun;ZHAO Gongling;ZHANG Yan;FU Junhui

..............page:28-29,51

THE PRIMARY STUDY ON DISPOSAL OF SOYBEAN WHEY WASTE WATER
GAO Feng;SUN Jiexin;Zhang Yongzhong

..............page:25-27

NISIN AND ITS APPLICATION IN FRUIT AND VEGETABLE PRODUCTS
LI Shuhua;PU Biao

..............page:22-24

STUDY ON THE SYNTHETIC CONDITIONS OF BIOACTIVE OLIGOSACCHARIDE BY SOLID STATE REACTIONS UNDER MICROWAVE IRRADIATION
CHENG Jingxiong;GU Bo

..............page:52-54,58

RECOMBINANT SACCHAROMYCES CEREVISIAE BEING ABLE TO DISSIMILATE MELIBIOSE
ZHANG Liang;SHI GuiYang;Wang Zhengxiang;Zhang Kechang

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

CONTRAST RESEARCH TO THE STRAWBERRY PRESERVATION AND FRESHNESS RESULT OF SEVERAL KINDS OF DIFFERENT CHEMICAL ANTISTALING AGENT
Chen Mingzhi

..............page:158-160

APPLICATION OF ION-EXCHANGE RESIN TO FOOD INDUSTRY
WANG Qing

..............page:161-163

PROGRESS IN THE PRODUCTION OF MANNAN-OLIGOSACCHARIDES BY β-MANNANASE
XU Mudan;KE Lei

..............page:163-166

STUDY ON THE TECHNOLOGY OF PROCESSING HUAI CHINESE YAM BEVERAGE
Wang Lunji;Zhao Junfeng;HE Jia;Ma Liping

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

STUDY ON FUNCTIONAL PROPERTIES BY PHOSPHORYLATION OF SOY PROTEIN ISOLATE
Li Yangyang;Zhang Kunsheng;REN Yunxia

..............page:3-5

STUDY ON THE SYNTHESIS OF MANNITOL BY DOUBLE ISOMERIZATION METHOD
WANG Guanbin;Zhao Guanghui;HE Donghai;Li Junping

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

STUDY ON THE NEW KIND OF KONJAC ARTIFICIAL BEEF
ZHANG Xinfu;XING Zhimei;HUANG Fuling;Gong Jiashun

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

RESEARCH ON SEVERAL EDIBLE AQUATIC VASCULAR PLANT FROM LAKE NANSI
Wang Yuanjun

..............page:88,92

APPLICATIONS OF LOW PULSE MAGNETIC RESONANCE IMAGING IN FOOD SCIENCE
HE Chengyun;Lin Xiangyang;RUAN Rongsheng;ZHU Rongbi;Zhang Jinsheng;LI Mei;RAO Pingfan

..............page:89-93

COMPOUND AND APPLICATION OF NEW TYPE ORGANIC FLOCCULANTS
SUN Yunxia

..............page:93-95

PHYSIOLOGICAL FUNCTIONS AND APPLICATIONS IN FOOD OF SOYBEAN OLIGOSACCHARIDE
Zhang Qiuhong;ZHANG Xiangxiang;Wang Wenxiang

..............page:166-168

MECHANISMS FOR HYPOCHOLESTEROLEMIC EFFECT OF DIGESTION RESISTANT PROTEIN OF SOY
Zhou Zhihong;Yang Xiaoquan;TANG Chuanhe

..............page:168-172

SUMMARY ON THE MAIN COMPONENTS OF WHEY SOY PROTEINS
CHEN Aimei;JIANG Lianzhou

..............page:172-174

EFFECTS OF PHYSICO-CHEMICAL CHARACTERISTICS OF DRIED FILLET PRODUCED BY DIFFERENT METHODS OF DRYING
YE Shengquan

..............page:59-60

nan gua guo jiao de ti qu fang fa
wan guo fu ; che zhen ming ; wang yan ; hua zuo ; zhang chi song

..............page:57-58

INFLUENCE OF HYDROXYPROPYLATION AND ESTERIFICATION ON PASTING AND THERMAL PROPERTIES OF STARCHES FROM DIFFERENT CORN HYBRIDS
Zhao Qiancheng;LI Xinhua;ZHANG Kai;Yang Xiaoli;MA Li

..............page:44-47

RESEARCH STATUS AND ESSENTIAL TECHNOLOGY OF THE LOW-SUGAR JAM
CUI Zhiqiang

..............page:38-43,47

he tao ren qu pi fang fa de yan jiu
li xiu feng

..............page:37-38

STUDYS ON GROWTH METABOLISM OF L. CASEI IN CHINESE YAM MEDIUM
TAN Zizhen;WANG Hongyu;WU Yajing;LIU Ping;Zhang Dongsong;LI Qingzhou

..............page:35-36

THE RESEARCH OF PROCESSING METHOD FOR CANNED WILD ALMOND AND BRAKE
JU Guoquan

..............page:33-34

THE PREPARATION AND STUDY ON MORUS SLBA L. CHITOSAN
CHEN Xin;Yuan Yihua;Zhao Tianxia

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

STUDIES ON MACERATING ENZYMES AND ITS APPLICATIONS IN PROCESSING OF FRUITS AND VEGETABLES
GU Yufeng;JIANG Xiaohong;ZHAO Yunlin

..............page:18-21

STUDY ON QUALITY OF DIFFERENT VARIETIES OF FREEZE-DRIED CHINESE JUJUBE
CAO Youfu

..............page:15-17

STUDY ON THE PROCESS TECHNIQUE OF ALOE GEL
LIU Yunhong;DONG Tieyou;Zhang Zhongxin;YI Junpeng;WANG Jianhua

..............page:13-14,17

STUDY ON SEPARATION AND PURIFICATION OF TOTAL FLAVONES FROM FICUS CARICA BY AB-8 MACROPOROUS ADSORPTION RESIN
WANG Chao;Ma Haile;Wang Zhenbin

..............page:11-12,21

STUDY ON THE MICRO-FLORA OF YOGHURT IN THE STORAGE PROCESS
BAI Fengling

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

EXTRACTION AND MICROENCAPSULATION OF GINGER
Zhang Guodong;MA Li;Tang Xi;GAO Yi

..............page:6-8

THE PROCESSING AND UTILIZATION OF ORIGINAL PEACH GUM AND ITS PRODUCTS
Wang Wenling;Huang Xuesong

..............page:175-178

PHYSIOLOGICAL FUNCTION OF SOYBEAN ISOFLAVONE AND THE RESEARCH DEVELOPMENT
Cui Xuhai;LI Xiaodong;Bi Haidan

..............page:178-182

NUTRITIVE AND HEALTH CARE FUNCTION AND DEVELOPMENT OF HIPPOPHAE RHAMNOIDES L
Zhao Erlao;HAN Yonghua

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

RESEARCH SURVEY OF ISOLATION AND PURIFICATION OF FUNCTIONAL SOYBEAN OLIGOSACCHARIDES
HE Xiaowei;XUE Xinshun;Luo Faxing;HUANG Qiang

..............page:184-188

haccp zai shi pin sheng chan zhong de ying yong
cai yue hua

..............page:188-190

THE CONFORMATION OF ORGANIZATIONAL INNOVATION MODELS AND ENTERPRISES INNOVATION SYSTEM IN CHINESE SMEs
zhang zhi hua

..............page:190-192

nie ji qi hua he wu dui ren he dong wu de du xing zuo yong
cai yue hua

..............page:192-193,174

shi pin yan jiu yu kai fa gao yue

..............page:目次页

fen jin zhong de tian jin shi shi pin gong ye sheng chan li cu jin zhong xin

..............page:194