Food Research and Development 2007 Issue 2 INDUSTRIALIZATION OF CHINESE TRADITIONAL JIAOZI

INDUSTRIALIZATION OF CHINESE TRADITIONAL JIAOZI
YANG Jing-yu;LIU Chang-hong

..............page:164-166

PROGRESS IN RESEARCH OF DISTILL TECHNICS FOR RICE PROTEIN
HAN Xiu-li;ZHANG Ru-yi;MA Xiao-jian;WANG Gen-can;ZHANG Jin-ya

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

ADVANCE IN THE STUDY AND UTILIZATION OF DOMASTIC RESOURCE OF SLIYBUM MARUIANUM
XU De-feng;ZHANG Wei-ming;SHI Jin-song;GU Gong-ping;SUN Da-feng

..............page:157-161

APPLICATION OF GRANULAR COLD-WATER-SOLUBLE STARCH IN FOOD INDUSTRY
GAO Qun-yu;CAI Li-ming;CHEN Hui-yin;GONG Hui-hui

..............page:154-157

STUDIES ON EXTRACTING OF FUCOIDIN FROM KELP AND ITS SCAVENGING ACTIVITY OF FREE RADICAL
JU Guo-quan;LI Jing

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

THE RECOVERY SOYBEAN ISOFLAVONE BY THE METHOD OF ADSORPTION COLUMN PACKED WITH COMPOUNDED ACTIVATED CARBON
GU Jian-ming;PAN Chun-yun

..............page:68-71

STUDY ON EXTRACTION OF PHYTOSTEROL FROM FILTER MUD
WU Xiao-yun;GUO Hai-rong;CHEN Gan-lin;SONG Ning-ning;WANG Li-jun;ZHANG Hua

..............page:64-68

STUDY ON SEPARATION AND PURIFICATION OF GRAPE SEED EXTRACT AND THE COMPOSITION ANALYSIS OF PORTION PRODUCTIONS IN SEPARATED FRACTIONS
WU Zhao-xia;MENG Xian-jun;JIN Lei

..............page:71-74

REFINED BROWN PIGMENT FROM LITCHI CHINENSIS SONN
HUANG Xue-song;CHEN Jie

..............page:74-78

STUDIES ON THE EFFECT OF CHITOSAN CLARIFYING KIWIFRUIT JUICE
WANG An-na;WANG Zhang;XU Shi-ying

..............page:78-82

EFFECT ON COMPOSITION OF SHEEP BONE SOUP BY DIFFERENT ENZYMIC HYDROLYSIS
MA Li-zhen;WEN Xu-juan

..............page:83-86

OPTIMIZATION OF PRESCRIPTION OF PLATYCODON HEALTH BEVERAGE USING RESPONSE SURFACE METHODOLOGY
ZHOU Quan-cheng

..............page:87-90

STUDY ON APPLES AND KELP COMPOUND BEVERAGE
LIU Tie-ling;MA Shan-shan

..............page:90-93

STUDY ON THE COMPOUND PEANUT MILK BEVERAGE WITH GINGER JUICE
WANG Ling-zhao;DU Yun-jian;XU Jun

..............page:93-97

STUDY ON PROCESSING SHADDOCK POWDER
BEI Hui-ling;MO Hui-ping

..............page:98-101

STUDY ON PROCESSING TECHNIQUE OF PURPLE SWEET POTATO AND RICE WINE
TANG Lin;FAN Feng-ling;WANG Tao

..............page:101-104

PREPARATION OF DRY HONEY BY MICROWAVE-VACUUM DRYING
SUN Li-juan;CUI Zheng-wei

..............page:104-109

STUDY ON INCREASING GREEN PEPPER JUICE YIELD BY ENZYMATIC PROCESS
WANG Xiao-ying;ZHANG Zhen-ye

..............page:109-111

RESEARCH ON PROCESSING PARAMETERS OF PUMPKIN POWER PRODUCED BY SPRAY DRYING
JIANG Chang-xing;JIAO Yun-peng

..............page:111-115

THE INFLUENCE ON THE PRESERVATION RATE OF VITAMIN C WITH DIFFERENT MEASURES IN THE PROCESS OF STRAWBERRY JUICE
CHEN Li-mei;DAI Gui-zhi

..............page:115-117

DEVELOPMENT OF PERILLA NATURAL BEVERAGE
ZHANG Hong;WANG Yun;ZHAO Dong-hai

..............page:118-120

SOLID-PHASE EXTRACTION PROCEDURE TO ISOLATE FUMARIC ACID FROM APPLE JUICE
TANG Chang-bo;YUE Tian-li

..............page:120-123

THE SCAVENGING EFFECT OF FLAVONOIDES ON SUPEROXIDE RADICALS WITH FLUORIMETRY
LI Man-xiu;CUI Xiao-xia

..............page:123-126

STURDY ON ULTRASONIC EXTRACTION OF POLYSACCHARIDES FROM PORTULACA OLERACEA AND ITS BIOLOGIC ACTIVITY
TIAN Guang-hui;LIU Cun-fang;LAI Pu-hui

..............page:7-10

STUDY OF THE HIGH ACTIVITY BALSAM PEAR DIETARY FIBER
WU Mao-yu;GE Bang-guo;HE Fa-tao;JIE Wei-yu;ZHAO Yan

..............page:4-7

EFFECT OF ULTRASONIC-OZONE TREATMENTS ON MICROFLORA IN PEAR JUICE
GUO Li-juan;QIU Tai-qiu;FAN Xiao-dan

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

SPECTROPHOTOMETRIC DETERMINATION OF D-ISOASCORBYL MYRISTATE
ZHENG Da-gui;YE Qing;YE Hong-de;XIAO Zhu-ping

..............page:126-128

THE EFFECT OF DIFFERENT MEASURE METHODS TO THE DETERMINED RESULT OF EMULSIFYING PROPERTIES OF SOY PROTEIN ISOLATE
GUO Xing-feng;MU Yun-dong;RUAN Shi-feng

..............page:129-131

THE RESEARCH OF RAPID DETERMINATION METHODS OF NATAMYCIN IN FERMENTATION SOLUTION
WEI Bao-dong;ZHENG Feng-e;MENG Xian-jun;ZHANG Ping;HUANG Yan-feng;LI Jiang-kuo

..............page:132-137

RECENT DEVELOPMENT OF POST-HARVEST PHYSIOLOGY AND THE FRESH-KEEPING TECHNIQUE OF APPLES
YAN Li;LI Xin-ping

..............page:137-139

EFFECTS OF DIFFERENT PACKAGES AND ANTIOXIDANTS ON THE SKIN BROWN OF WHANGKEUMBAE
LI Xiang-li;ZHANG Zi-de;LIU Jing

..............page:140-143

EFFECTS OF 1-MCP ON POSTHARVEST PHYSIOLOGY OF 'AMERICA NO.8' APPLE IN STORAGE
WANG Xiao-hui;REN Xiao-lin;SUN Fang-juan;ZHANG Xiao-ping

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

IN VITRO ANTIOXIDANT ACTIVITY OF ANTHOCYANINS FROM RED GRAPE SKIN
ZHANG Ze-sheng;LI Bo-xuan;WANG Ji

..............page:148-151

THE STUDY OF ISOMALTO OLIGOSACCHARIDE'S PHYSIOLOGICAL FUNCTION AND THE APPLICATION
ZHAO Jin;WANG Jiao;KAN Jian-quan

..............page:166-170

RESEARCH ON STATUS QUO AND APPLIED PROSPECT OF NOSTOC SPHAEROIDES K(U) TZING
TIAN Zhi-huan;JIAO Chuan-zhen

..............page:170-172

STUDY ON PROBIOTICS AND ITS APPLICATION IN THE FUNCTIONAL FOOD
HU Hui-ping

..............page:173-175

ADVANCE OF SEPARATION AND PURIFICATION OF AMINO ACID
BAI Yun-feng;DING Yu;ZHANG Hai-yan

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

THE PROGRESS OF QUANTIFICATION AND FERMENTATION OF NISIN
GONG Li-peng;WU Zhao-liang;WANG Hui;YU Guang-he

..............page:179-182

THE APPLICATION OF FOOD SENSE ANALYSIS TECHNICS IN THE RESEARCH AND IMPROVEMENT OF PRODUCT
CHEN Yu-ming

..............page:182-185

RESEARCH PROGRESS IN NATURAL ANTIOXIDANT DIHYDROMYRICETIN
WANG Xiao-yun;JIANG Zi-tao

..............page:185-188

RESEARCH ON THE COMPOUND ADDITIVES OF FROZEN DOUGH FOR BAKING
WANG Jia-wei;LI Nan;ZHANG Li-mei;ZHANG Bin;DU Jiu-chao;TIAN Li-zhi;CAO Xing

..............page:189-192

STUDIES ON IMMOBILIZED LIPASE AND HYDROLYZE NATURAL MILK FAT
LU Yu-xia;CAI Miao-yan;WANG Zhao-mei;GUO Siyuan

..............page:60-63

STUDY ON THE CAROTENOIDS IN CORN GLUTEN MEAL BY SUPERCRITICAL FLUID EXTRACTION
HAO Lei;ZHANG Kun-sheng

..............page:57-60

STUDY ON EXTRACTION AND PURIFICATION OF GENERAL FLAVONOIDS FROM BUCKWHEAT ( FAGOPYRUM ESCULENTUM)STEMS
YANG Fu-lian;LIANG Ping

..............page:54-57

THE EXTRACTION OF COMMON FOUR-O'COLCK PIGMENT AND THE STUDY OF ITS STABILITY
JIANG Li-fang;LIU Hai-hua;HUANG Suo-yi;PEI Zheng-ling;SUN Ting-ting;YANG Wen-hui;LI Wei-bin;LU Hai-feng

..............page:51-53

THE STUDY ON THE INHIBITION OF MIXTURE OF TEA-POLYPHENOLS AND GRAPE-POLYPHENOLS ON HELICOBACTER PYLORI
XIAO Bo;QU Hui-ge;ZHANG Jin-hua;WANG Yan-hua;FENG Pei-yong

..............page:48-50

STUDY ON THE PROCESS FOR EXTRACTING FLAVONOIDS FROM FAGOPYRUM ESCULENTUM MOENCH
ZHANG Ping;WANG Yu-zhu;LI Hong-ning;TAN Ping

..............page:45-47

STUDY ON FLOCCULATION EXTRACTION TECHNIQUE OF STEVIA REBAUDIANA BERTONI
ZHANG Xue-ying;XU Zhong-wei;ZHAN Yu;NING Zheng-xiang

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

THE CONSTRUCTION OF GLDABC AND DHA T GENE CO-EXPRESSION VECTOR
ZHENG Yan;GUAN Yi-fei;LIU Chang-jiang

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

STUDY ON THE EXTRACTION OF TOTAL FLAVONOIDS FROM RASPBERRY LEAVES BY ENZYMATIC TREATMENT
CHEN Xiao-hui;XU Ya-qin

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

STUDY ON THE PROPERTIES AND APPLICATION OF STARCH AS FAT REPLACERS IN CREAM
HAO Xiao-min;GU Chang-sheng;LIU Ji-wei;SONG Wen-dong;MA De-yun

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

PHENYLALANINE AMMONIA-LYASE,CHITINASE AND β -1,3-GLUCANASE IN POSTHARVEST PEAR FRUITS INDUCED BY CORTEX PHELLODENDRI EXTRACT
ZHANG Li;FENG Xiao-yuan;DING Li-xiao;LI Wen-sheng

..............page:28-31

EFFECTS OF DIFFERENT PURIFICATION METHODS ON BEEFY MEATY PEPTIDE IN FERMENTATION
YANG Chao;YANG Ming;HAN Ying-su;LIN Wei-li;ZENG Song-rong;GAO Hui;WANG Yan-ping

..............page:24-27

STUDIES ON THE STABILITY OF ALLOPHYCOCYANION FROM SPIRULINA
ZHANG Shao-bin;ZHANG Ying-jiao;LIU Hui;WANG Jin;GUO Jun-mei

..............page:21-23

THE RESEARCH OF GANODERM LUCIDUM OPTIMAL LIQUID FERMENT CONDITIONS
WEI Jun;LI Xiao;LIU Feng-zhu

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

STUDY On ANTI-OXIDATIVE ACTIVITY OF THE EXTRACTS FROM NAKED OAT BRAN
WEI Hong;ZHANG Ze-sheng;ZHANG Min;GAO Wei-wei

..............page:14-17

THE PREPARATION AND PROPERTIES OF POROUS STARCH FROM SWEET POTATO
YUAN Huai-bo;CAO Jian;CHEN Zong-dao

..............page:10-13