Food Research and Development 2006 Issue 4 DISCUSSION OF APPLYING FOOD RISK ANALYSIS TO HACCP SYSTEM

DISCUSSION OF APPLYING FOOD RISK ANALYSIS TO HACCP SYSTEM
CHU Xiao-ju;FENG Li-geng

..............page:188-190,184

shi pin ru hua ji zai mian bao sheng chan zhong de ying yong
zhang wen fu

..............page:185-187

RESEARCH ON EXTRACTION AND APPLICATION OF NATURAL PLANT PERFUME
ZHANG Jian;SUN Pei-long;YANG Kai;XU Shuang-yang

..............page:181-184

THE APPLICATION OF THE FOOD FLAVORS FOR THE FOOD INDUSTRY
LIU Gui-mei

..............page:179-180

THE RESEARCH PROGRESS OF DETERMINATION TECHNOLOGY OF AFT
WANG Hai-hua;WANG De-gang;ZHANG Xiao-feng

..............page:176-178

THE SOURCE, ITS DETECTION, SAFETY EVALUATION AND DEVELOPING PROSPECT OF GMF
GUAN Hai-ning;XU Gui-hua

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

RESEARCH IN CASOMORPHIN FROM CASEIN
WANG Li-hui;YUAN Yong-jun;LI Pei-jun;PAN Xiao-ya

..............page:169-171,187

EVALUATION ON NUTRITIVE COMPOSITIONS OF ACLPENSER SCHRENCKII IN MUSLE
HU Ye-li;CHENG Bo;YU Dong-liang;YUAN Qiang;WANG Chang;ZHANG Yi;LAN Ze-qiao

..............page:167-168,124

WATER ACTIVITY'S FUNCTION ON FOOD SAFETY AND QUALITY
CAO Yu-lan

..............page:165-166,164

THE PRESENT SITUATION AND DEVELOPMENTAL TENDENCY OF SEPARATION ON ANTIHYPERTENSIVE PEPTIDES
HUANG Zhao-ming;KONG Fan-dong;ZU Guo-ren;SUN Hao;JI Ying;JI Ning

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

RESEARCH ADVANCES IN PREPARATION OF PECTIN
WEI Hai-xiang;MU Tai-hua;SUN Yan-li;CUI Hai-xin;WU Ying-long

..............page:157-160

RESEARCH ON MICROBES IMPROVE QUALITY AND FLAVOR OF PU'ER TEA IN SOLID FERMENTATION
ZHAO Long-fei;XU Ya-jun;ZHOU Hong-jie

..............page:155-156

EXPERIMENTAL STUDY ON INFLUENCING FACTORS OF VACUUM FREEZE DRYING TIME OF MERETRIX LINNAEUS MEAT
GUAN Zhi-qiang;SUN Xiao-hong;JIANG Xiao-qiang;LI Min

..............page:151-154

STUDY ON THE ANTIOXIDATION OF PIGMENT FROM ROSE FLOWERS BY SOYBEAN SALAD OIL
CHANG Li-xin;TIAN Li-na;KONG Xue-peng

..............page:149-150,128

EXPERIMENTAL STUDY OF PENTHORUM CHINESE PURSH FOR DISPELLING THE EFFECTS OF ALCOHOL
YIN Wen-ya;XU Jia-yu;ZHENG Wei-dong;CHEN Gui-hong;SONG Min

..............page:147-148,184

STUDY ON FUNDAMENT INGREDIENTS OF QUICK-FROZEN-MEATBALL
LIANG Ai-hua;YANG Li-xian;PENG Tao;DAI Guang-hong;CHEN Yi;QIN Wen

..............page:65-66,58

BASIC KNOWLEDGE OF BISCUIT PRODUCING AND THE APPLICATION OF THE FLAVORS IN IT
LIU Gui-mei

..............page:63-64,62

STUDY ON THE EXTRACTION AND PURITY TECHNOLOGY OF POLYSACCHARIDE FROM PORTULACA OLERACEA L.
GAO Li;LIU Jie;TIAN YI-Jing;SHI Yong-juan

..............page:59-62

STUDY ON THE EXTRACTION OF LOTUS ROOT POLYPHENOL
YAN Shou-lei;WANG Qing-zhang;PENG Guang-hua;GAO Zhi-xian

..............page:55-58

STUDY ON THE EXTRACTION OF LYCOPENE WITH MICROWAVE
CHEN Jian-bo;MENG Ju-guang;XIE Feng;LIU Zhi-hui;PENG Jin-long;HUANG Jin-chao;CHEN Qiu-qi

..............page:52-54

STUDY ON EXTRACTION OF GYMNEMIC ACID FROM GYMNEMA SYLVESTRE
LIU Hui-kun;LV Xiao-ling

..............page:49-51

STUDY ON THE TECHNOLOGY OF CONTINUOUS BEER AFTER FERMENTATION BY IMMOBILIZING YEAST CELLS IN THE HONEYCOMB-LIKE CERAMIC
CHENG Jiang-feng;HE Guo-qing

..............page:46-48,31

STUDIES ON EMULSIFICATION SPECIALITY OF THE DEGREASE SOYBEAN CAKE
GAO Han

..............page:44-45

STUDY ON ANTIOXIDATION ACTIVITY OF DIGEST OF VINEGAR-EGG JUICE
CHEN Li-bin;YANG Yan-jun;LIU Xiao-jun

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

AN IMPROVED METHOD FOR EXTRACTING FUNGAL DNA
XUE Shu-jing;YUE Tian-li;GUAN Jian;YUAN Ya-hong;GAO Zhen-peng

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

STUDY ON THE SIFTING OF BACTERIA FROM STARTER CULTURES OF FERMENTED SAUSAGES
SI Jun-ling;ZHENG Jian-qiang

..............page:35-38

IMPROVEMENT OF SOY LECITHIN COLOR
WANG Yong;XIAO Chen-gui;XUE Feng;HUANG Chu-yu

..............page:32-34

STUDY ON THE INFLUENCE OF LYCIUM BARBARUM AND SEMEN CASSIAE ON THE LACTIC ACID BACTERIA IN PICKLE
LIN Yan-wen;WANG Mao-xian;LU Bao-jun

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

EFFECTS OF MIXING CONDITIONS ON THE SOY PROTEIN PLASTICS CHARACTERISTIC
ZOU Wen-zhong;WEN Qi-biao;YANG Xiao-quan;HUANG Guo-ping

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

STUDY GRADUATES IN IMPROVEMENT CRAFT OF THE FISH IN CHILLI SAUCE
YANG Guo-tang;MA Han-jun;ZHANG Hong-guang

..............page:74-75,54

STUDY ON THE EXTRACTION OF PIGMENT FROM PURPLR CORN COB
LV Xiao-ling;WANG Ji;GONG Peng-fei

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

THE RESEARCH ON THE SEPARATION OF POLYSACCHARIDE FROM GREEN TEA
CUI Zhi-fang;LI Chun-lu;HAN Qiu-xia

..............page:79-81

STUDIES ON THE CONDITIONS OF THE OVEREXPRESSION OF CORIOLUS VERSICOLOR LACCASE (LCC1) GENE IN PICHIA METHANOLICA
GUO Mei;LU Fu-ping;PU Jun;BAI Dong-qing;DU Lian-xiang

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

COMPARATIVE DIGESTIBILITY OF SPI BY SEVERAL COMMERCIAL PROTEINASE
YU Hong-peng;TANG Chuan-he;ZENG Qing-xiao;YANG Xiao-quan

..............page:13-15,12

fa jiao fa shui jie da dou yi huang tong ti qu tiao jian de yan jiu
sun ti jian ; wang hao jiang ; cao xiao feng ; bian wei

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

ASSESSMENT ON SAFETY AND STUDY ON IMPROVE LIPID OF LECITHIN
ZHAO Wen;WANG Ting-xin;QI Xiao-ju;MA Wen;LIU Wei-hua

..............page:9-10

A REVIEW OF STUDY ON BIOSYNTHESIS OF CONJUGATED LINOLEIC ACID
WANG Yue-nan;CAO Jian;ZENG Shi;YU Hai-dong;WANG Yu-jun;WANG Hong-jun

..............page:4-8,154

STUDY ON THE STABILITY OF LARKSPUR ANTHOCYANIN
ZHOU Yu;YAN Gu-ohua;ZHANG Kai-chun;NIU Ai-guo;ZHANG Xiao-ming;LI Wen-sheng

..............page:1-3

STUDY ON TECHNOLOGY OF JUJUBE DATES POWDER FREEZE DRY
WANG Xu

..............page:85-86,127

THE CALPAIN SYSTEM AND ITS EFFECTS ON MEAT TENDERNESS
LIU Xing-yu;YAN Xue

..............page:87-89

STUDY ON A MILK BEVERAGE OF WALNUT AND HAWTHORN
MA Li-hua;QIN Wei-dong;Miao Jing-zhi

..............page:90-92,89

STUDY ON PROCESSING OF MASHED MEAT & VEGETABLE,AN INFANT FOOD
JU Guo-quan;PENG Hui

..............page:93-94,84

ji dan suan nai de yan jiu
yang guo hao

..............page:95-96

DEVELOPMENT OF NATURAL MIXED DRINK FROM FRUIT AND VEGETABLE
SUN Yun-xia

..............page:97-98

HEALTHFUL FUNCTION AND INDUSTRY DEVELOPING OF EDIBLE FUNGUS
LIANG Min;ZOU Dong-hui

..............page:99-101,69

TECHNIQUE IMPROVE OF THE DAI NATIONALITY LOCAL CUISINE BAMBOO SHOOT AND DISCUSS ON THE COMMERCIAL SCALE PROCESSING
FAN Ai-ping;WU Rong-shu;YANG Cheng-jin;JI Zhi-yong;LIU Zhi-mei

..............page:102-104

STUDY ON HEALTH FRUIT DRINK OF B. EDULIS
ZHANG Hua-shan;LI Ya-fang;YU Xiang-hua

..............page:105-106,51

THE DEVELOPMENT OF CHINESE CHIVE JUICE
DING Yu-yong

..............page:107-109,104

THE WAY OF MAKING FINE DRIED NOODLES WITH BITFER TASTE
LIU Hai-xia

..............page:110-111

PREPARATION AND ANALYSIS OF MONASCUS PIGMENTS BY USING HPLC
ZHANG Hui-juan;TAO Guan-jun;CHEN Yun;XU Gan-rong

..............page:112-115,78

QUANTITATIVE ANALYSIS OF CHLORAMPHENICOL RESIDUES IN ANIMAL-DERIVED FOOD
ZHANG Yuan;WANG Yong-qiang;GAO Shi-jun;FAN Rui-li

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

APPLICATION OF TEXTURE ANALYZER IN THE ASSESSMENT FOR FOOD TEXTURE
LIANG Hui;DAI Zhi-yuan

..............page:119-121,118

QUALITIES OF INTRODUCED POTATO VARIETIES CHUANYIN NO.2 CULTIVATED IN M OF SICHUAN PROVINCE
WU Ying-long;YAO Hong-bo;HU Yan-yu

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

STUDY ON QUICKLY AND NON-DESTRUCTIVE ESTIMATE THE MOISTURE CONTENT OF FOOD USING NMR
CHEN Wei-jiang;LIN Xiang-yang;RUAN Rong-sheng;HE Cheng-yun;ZHU Rong-bi;LIU Yu-huan

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

niu ru zhong dan bai zhi de kuai su ce ding
zhang jin ; xue gang

..............page:128

EXTRACTING GRAPHETE DETERMINATION OF MICROAMOUNTS OF LEAD IN PRESERVED LEAFY VEGETABLES
LIU Hai-xia

..............page:129,111

DETERMINATION OF EIGHT MINERAL ELEMENTS IN PORTULACA OLERACEA L. BY FAAS
MU Li;TANG Qing;ZHAN Yue-chen

..............page:130-131,175

DETERMINATION OF WATER-SOLUBLE POLYSACCHARIDE IN PUMPKIN
LI Jia-feng;YI Chun-yan;YU Ai-nong;SHAO Yu;WANG Xing-ping;WU Yong-yao

..............page:132-133,124

ADVANCE IN RESEARCH OF ACRYLAMIDE IN HEATED FOODSTUFFS
ZHANG Yin-liang;XIA Wen-shui

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

TO STUDY THE EFFECT OF MODIFIED KONJAC GLUCOMANNAN ON ANTIOXIDANT ABILITY OF MICE
HUANG Zu-liang;ZHAO Jin;QIN Wei-xue;LI Hao-ling;LIANG Wei-li

..............page:137-138,136

THE SPECIAL FUNCTIONS AND THE STUDY PROGRESS OF EVENING PRIMROSE
ZHANG Mei

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

STUDY ON THE EFFECT OF THE POWDER OF RYEGRASS ON THE ANOXIC RESISTANCE AND ANTI OXIDATION IN WHITE RATS
SHAO Cheng-bin

..............page:142-143,96

PROGRESS ON THE APPLICATION OF LUTEIN IN FUNCTIONAL FOOD
REN Hong;YANG Yang;SHI De-fang

..............page:144-146

STUDY OF CONDITION OF BREAKING UP GARLIC ON GARLIC ENZYME ACTIVITY
WANG Bei;WANG Min;TIAN Yi-ling;QI Xiao-ju

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

SCREENING OF THE STRAIN WITH STRONG NATTOKINASE ACTIVITY AND OPTIMIZATION OF ITS LIQUID FERMENTATION CONDITIONS
ZHANG Feng;JIN Jie;AN Ying;XIE Cheng-jun

..............page:27-29,26

STUDIES ON CHANGE OF NUTRITIONAL INGREDIENTS FOR FERMENTED VEGETABLE JUICE BY LAB
ZHANG Ju-hua;SHAN Yang

..............page:24-26

IDENTIFICATION OF INDICATORS OF ENDPOINT TEMPERATURE OF MEAT AND ITS PRODUCT
HE Yan;ZHENG Wen-jie;LIU Xuan;ZHAO Wei-dong;HE Chen-guang

..............page:22-23,18

ACTIVITY AND CHARACTERISTIC OF BACTERIOCIN PRODUCED BY A STRAIN OF PEDIOCOCCUS ACIDILACTICI
HAN Xue;ZHOU Zhi-jiang

..............page:19-21

THE STUDY ON EXTRACTION,PURIFICATION OF MANNITOL FROM LAMINARIA JAPONICA
WU Wen-jie;FAN Wen-le

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