1007-7871
2016 Issue 6
..............page:1-2
..............page:3-4
Effects of a Neotype Gastrodiaelata Drink on Immunosuppressed Mice
WU Yu-xiang;,QIN Hua-jun;,WAN He-feng;,WEN Guang-zhong;,JIA Qiang;
WU Yu-xiang;,QIN Hua-jun;,WAN He-feng;,WEN Guang-zhong;,JIA Qiang;
..............page:5-8
Method of Improving the Ability of Mixed Congee's Anti-freeze
HUANG Hong-ling;
HUANG Hong-ling;
..............page:9-11
Design and Research of a 6-DOF Light-Weight Manipulator for Strain Production
CHEN Luo-gen;,YE Li-feng;,LUO Zhen-jun;,ZHAO Zhen;,ZHANG Dong-hai;
CHEN Luo-gen;,YE Li-feng;,LUO Zhen-jun;,ZHAO Zhen;,ZHANG Dong-hai;
..............page:12-15
..............page:16-18
Improve on Determination Method of Heavy Metal Cadmium in Rice
SHEN Yin-mei;,BAI Jie;,LAI Bin-qing;
SHEN Yin-mei;,BAI Jie;,LAI Bin-qing;
..............page:19-21
Simultaneous Determination of 11 Synthetic Colorants in Beverages by Ultra-performance Liquid Chromatography
LI Yong-li;,CHEN Ying;,LI Jie;
LI Yong-li;,CHEN Ying;,LI Jie;
..............page:22-24
Invention Process of Phytonutrients Beverage Made from Blueberry-Leaves-Tea and Its Industrialized Production Standards
HUANG Sen;,SU Zhi-na;,HU Chao-wei;,DU Huan;,BAI Rui;,BAI Yan-qing;,ZHONG Wei-lun;
HUANG Sen;,SU Zhi-na;,HU Chao-wei;,DU Huan;,BAI Rui;,BAI Yan-qing;,ZHONG Wei-lun;
..............page:25-30
Optimization of Yams Instant Solid Beverage Technology by Response Surface Methodology
JU Jian;,QIAO Yu;,LIU He-ming;,ZHAN Ze-hua;,HU Jian-zhong;,LIAO Li;
JU Jian;,QIAO Yu;,LIU He-ming;,ZHAN Ze-hua;,HU Jian-zhong;,LIAO Li;
..............page:31-37
Effect on Sensory Quality with Brewing Method in Black Tea, Green Tea and Oolong Tea
LIU Hong;,ZHANG Ming;,JIANG Ming-hong;,QI Run-yue;
LIU Hong;,ZHANG Ming;,JIANG Ming-hong;,QI Run-yue;
..............page:38-41
Development of Compound Beverage of Seselopsis and Dendrobium Devonianum
DONG Shou-tang;,ZHANG Xu-qiang;
DONG Shou-tang;,ZHANG Xu-qiang;
..............page:42-45
Optimization of Yam and Ginger Compound Beverage by Response Surface Methodology
YE Tong;,GAO Qi;,WANG Yi-tong;,GENG Yi;,DANG Meng;,XUE You-lin;
YE Tong;,GAO Qi;,WANG Yi-tong;,GENG Yi;,DANG Meng;,XUE You-lin;
..............page:46-52
Process Optimization of the Development of Lentinula edodes and Pueraria lobata Beverage by Orthogonal Array Design
LIU Jing-xue;,XIONG Xiao-qing;,LI Guang-yao;,LI Peng;
LIU Jing-xue;,XIONG Xiao-qing;,LI Guang-yao;,LI Peng;
..............page:53-56
Research Progress on Extraction and Pharmacological Activities of Flavonoids from the Rhodiola
LI Shan;,LEI Fu-ping;
LI Shan;,LEI Fu-ping;
..............page:57-59
GAP and HACCP to Build the Quality and Safety of Sarcandra Glabra Drink Defense Line
ZHANG Xin-ren;,HUANG He-ning;
ZHANG Xin-ren;,HUANG He-ning;
..............page:60-65
Preliminary Study on Teaching Model in the Course of Technology of Fruit and Vegetable Processing Under the Vision of School-enterprise Cooperation
ZHANG Ling;,ZHANG Zhong;,LI Chun-hai;,HAI Jin-ping;,ZHAO Jun-ren;,GUO Xian-xia;
ZHANG Ling;,ZHANG Zhong;,LI Chun-hai;,HAI Jin-ping;,ZHAO Jun-ren;,GUO Xian-xia;
..............page:66-70
Exploration and Practices on Teaching Reform of the Course of Food Fermentation Technology
WANG Qiong-bo;
WANG Qiong-bo;
..............page:71-73
..............page:74-74
..............page:75-80