China Food Additives 2007 Issue 6 Research and application process of Lactobacillus brevis

Research and application process of Lactobacillus brevis
LI Wen-bin;TANG Zhong-wei;SONG Min-li

..............page:110-112

The method of extraction of flavonoids from Hainan Eucalyptus urophylly leaf
YANG Dong-sheng;HUANG Bei-lei;XIE Xiao-hong;LUO Xian-qun

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

Research progress on the functional composition of flaxseed
SHI Shu;ZHAO Guo-hua

..............page:117-119

Research and development on functional sweet-plant fructus momordicae
LI Wen-de;JIAN Jiang-bo

..............page:120-121,105

Property and application of ploydextrose in food
HUANG Jing;YANG Hai-jun;XIN Xiu-feng

..............page:122-126,87

Application of the beer by-products in food Industry
GUO Xue-xia;ZHANG Hui-yuan;LAI Chuang-ye;SUN Xue-hua

..............page:127-131

Determination of total flavonoids in herbal tea by spectrometric method
WANG Ding-kun;ZHUANG Jun-yu

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

Determination method of free amino acid content in drink milk by UV-spectrometer
HU Jing-zhi;DONG Xiao-hai;YU Da-hai

..............page:164-166,64

Study on the determination of nutrition in water lettuce by spectrophotometry colorimetric
HU Xiao-jun;LIANG Jie-zhen;ZHANG Quan-wang

..............page:167-168,131

Special report on Food Exhibition for Ingredients and Solutions for the Food Industry (IS)in Brazil

..............page:169-170,36-37

Summary of Annual Meeting of Preservatives Antioxidants and Fresh Keeping Agents Committee of CFAA

..............page:171-172

Conference on Saving Energy and Reducing Emission in China Light Industry held in Langfang
wen lan

..............page:28-29

Special report on Food Ingredients China-Autumn 2007
wen wei

..............page:30-35

Workshop on Emission Standard for Pollutants form Food Additives Industry held in Bejing
cao shi

..............page:40-41

The Annual Meeting on Preservatives, Antioxidants and Keeping Agents Committee in Wuhan of CFAA held
cao shi

..............page:42-43

Workshop on Criterion of Hazard Factor Critical Control in Compound Food Additives Industry help in Guangzhou
wen hui

..............page:44

Strengthening the profession management,promotion the xylitol enterprise health development
ZHU Lu-jia;LI Chao

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

The application and trend on the technique of compound flavoring essence
LIU Jun;ZHU Xiang-dong

..............page:48-52

The status and potential using on IMP
LV Dong-po;ZHU Ren-jun

..............page:53-56

The effect to the human being that supplement Vitamin a excessivly and deficiently
ZHANG Ji-xun;GUO Hong-wei

..............page:57-64

Application and safety of steviol glycoside in leaves of stevia rebraudiana(bertoni)bertoni
WANG Gui-min;DONG Zhen-hong;HAO Zai-bin

..............page:65-69

Study on preparation of Ig microencapsulation
JIN Feng

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

Antiseptic action of heated shell powder
DUAN Shan;CHEN Hai-mei;LIN Qiu-feng;WANG Ai-qing;YANG Li-jing;LIN Tu-dan

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

Recent research on manufacturing and application of tagatose
XU Pei-juan;LIU Jing-jing

..............page:79-82

Research on vegetarian food
TANG Zhao-hui;LIU Dao-xin

..............page:83-87

Study of different additives impact on the rheological properties of dumpling special flour
LI Xiao-man;ZHANG Hong-yi;LI Qiong

..............page:88-91,52

Research progress of Morinda officinalis how functional factors
WANG Xin;XU Yong;LIANG Li-min

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

Study on the extract of proanthocyanidins in low temperature
DAI Jing-jing;LIU Wen-jie;ZENG Fan-jun

..............page:96-99

Advance in analytical methods of lutein
WANG Qi;XU Hong-gao;GAO Yan-xiang

..............page:100-105

Study and application of natural Chinese herbal medicine as fruit and vegetable antistaling agent
ZHANG Yan;KAN Jian-quan

..............page:106-109

The physiological functions,prepare methods and application of fructooligosaccharides
HU Xue-zhi;WU Jian-feng

..............page:148-157

Safely use and development of compound sweeteners
LIU Li-ping;WANG Zhi-ying

..............page:145-147

Application of chromatographic fractionation in production of glycols
WANG Cheng-fu;WANG Xing-yun;TIAN Qiang

..............page:142-144

Maillard Protein-polysaccharide conjugates by maillard reaction and their applications
ZHUANG Hai-ning;FENG Tao

..............page:136-141

The nutrition value of black beans and the development in food industry
WANG Yin;ZHANG Kun;ZHAO Jin

..............page:132-135

Preparation of β-glucan and fluorimetric method for determination
WANG Xue-li;DU Xian-feng

..............page:158-160,135