China Food Additives 2012 Issue S1 Research and application of antioxidant properties of Lipid-soluble tea polyphenols

Conversion between carotenoids
ZHANG Xiang-min1;ZHANG Hui1;ZHANG Zhi-zhong2;MA Ye3;WANG Ran-ran1;LI Tao1; ZHANG Wan-qing1;WANG Yan-xia1;WANG Li-juan1;TIAN Hao1;ZHANG Wei

..............page:32-38

Taste analysis in foodstuff
GENG Li-hua1;LI Yang1;ZHAN Hao-yu1;JIANG Xiao-ling2

..............page:209-214

Application of simulate moving bed chromatography in production of functional oligosaccharides
LIU Zong-li;WANG Nai-qiang;WANG Ming-zhu;WANG Cai-mei;YANG Hai-jun

..............page:200-204

qing dao ming yue hai zao ji tuan you xian gong si xin chan pin xin ji shu fa bu hui

..............page:254-264

Influence of composite bacteriostatic methods on meat condiment
GAO Xuan-xuan;WANG Jian-ming*

..............page:195-199

Making and development of soy sauce powder
JIANG Xin-ye;SONG Gang

..............page:99-101

Physiological functions of flavonoids and their production by synthetic biology
Prof.CHEN Jian

..............page:54-61

Preparation of fish sauce with the hydrolysate from Jiyu protein and its hypocholesterolemic activity
LIU Li-yuan1;2;PENG Chen1;XIAO Ping1;WANG Yan-ping1*

..............page:154-158

Health benefits of AstaREAL~ natural astaxanthin,from the green alga Haematococcus pluvialis
ke Lignell;PhD;BioReal AB

..............page:287-299

Progress on natural preservatives and antioxidants
Prof.TANG Chun-hong

..............page:16-20

Food calorie reduction using Erythritol
xiao lin yi ming

..............page:225-226

Development of China’s food additive standardization
Prof.LI Hui-yi

..............page:15

Advances in the synthesis and application of galactooligosacharides
XUE Ya-ying1;2;ZHANG Yi-peng2;YANG Hai-jun2

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

Effect of ultra high pressure on microbial indicators of food sauce
DING Xiang-rui;WANG Jian-ming*

..............page:143-147

Supergelling Methylcellulose’ s Food Applications
YAN Zheng-yong;SUN Zi-chong;Wendy Soo;Cecelia Kong;Michiel Van Genugten Company Limited)

..............page:278-286

Trehalose production and market applications
XU Juan;YUAN Wei-tao;YANG Hai-jun

..............page:102-106

gong neng xing pei liao yu gong neng xing shi pin
liu feng

..............page:82-87

The Science Behind Ocular Nutrition

..............page:218-220

Effect of content of acetaldehyde and diacetyl on the flavor of yogurt
liu ning ning guo hong min ge chun mei ma kai

..............page:269-273

The resistance study of streptococcus thermophilus in milk fermentation
LUAN Shao-meng;LI Peng;MA Chao-feng;GE Chun-mei;MA Kai

..............page:265-269

shui jie jiao yuan dan bai zai pi fu zhong zuo yong de yan jiu jin zhan
wang hai yan liu ai qing

..............page:240-243

jia li da xin chan pin xin ji shu fa bu hui

..............page:253

Yeast and its nutrition function
Ph.D LI Xiao

..............page:43-52

guan yu nds de ti an
zuo jun lang shan pu he yan

..............page:216-217

fan ya ru pin ( shang hai ) you xian gong si xin chan pin xin ji shu fa bu hui

..............page:246-248

Research progress on rebaudioside A
YANG Xu-yan;LU Yong;HU Guo-hua

..............page:77-81

The U. S. Health & wellness market - avenues for successful product development
Dr.John L.Cavallo;General Manager

..............page:62-66

The present situation and development trends of sucralose
HU Guo-hua;YANG Xu-yan;LIU Ya-li

..............page:73-76

Optimality condition on production of cellulose enzyme using corn cob residue
WANG Cheng-fu;LI Yu;NIE Yong-lai;LI Yu-zhen

..............page:129-133

Review of zanthoxylum schinifolium flavor
SI bo

..............page:96-98

a ma nuo tian ye mei zhi ji shang mao ( shang hai ) you xian gong si xin chan pin xin ji shu fa bu hui

..............page:227-228

mai ya ti qu wu ( mai jing ) zai gu ti yin liao zhong de ying yong
huang guo xing

..............page:221-223

Properties and optimization of enzymatic hydrolysis of collagen-polypeptide from navodon septentionalis bone by a commercial protease using response surface methodology
YANG Lu1;HUANG Yi-yuan1;DING Li-jun1;*;LAN De-an2

..............page:118-124

The study on the processing technique of elaeagnus conferta roxb fruite paste
KONG Shuo

..............page:187-189

Application of edible films in fresh fruit and vegetable
KONG Shou1;YUAN Wei1*;YU Ming2

..............page:174-177

Present situation and prospect on exporting food additives to Japan
MA Jie;HU Fang-yu;GUAN Xin

..............page:69-72

Optimization of fermentation medium for pullulan production by response surface methodology
LU Xing-da1;WANG Jian-ming2;MA Xiao-lei3

..............page:159-163

Effects of fermentation waste on the growth performance of superworm
WANG Yan-ping;WANG Xin-xuan;ZHANG Dian-wei;SHU Wei

..............page:169-173

Extraction,separation and application of pepper flavor
SI Bo

..............page:139-142

The appliance of continuous ion exchange in oligosaccharide production
LIU Zong-li;WANG Nai-qiang;ZHANG Shu;WANG Cai-mei;YANG Hai-jun

..............page:205-208

Management focus and relevant policies to China’s food safety in 2012
ZHANG Shou-wen

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

Enzymatic production of monoacylglycerol
MU Ying;CUI Hai-ping;YANG Tian-kui

..............page:88-92

Effects on the storage stability of DVS
WANG Li-fang;CUI Wen-jing;GE Chun-mei;MA Kai

..............page:274-277

New calcium solutions for dairy & drinks

..............page:301-302

fen zi liang jun yi fan wei ke kong de jiao yuan dan bai duo zuo zhi bei ji shu
huang meng jun wang hai yan liu jing zuo feng jing kong ying jun zhang gui feng gao jian ping su zhi guo

..............page:236-239

Huber Synthetic Amorphous Silica and Silicates As Free Flow and Anticaking Agents for Food Powders

..............page:300

Production and apptication of function sugar alcohol
WANG Cheng-fu;ZHAO Guang-hui;SUN Lu;GAO Yong-xu

..............page:182-186

New natural antioxidants ferulic acid
Prof.YOU Xin

..............page:26-31

Food safety boosts sustainable in food industry
LIU Feng

..............page:21-25

Developing status and new trends on blended food additives
Prof.HU Guo-hua

..............page:14

Study about the juice of enzyme how to effect LBP in the processing of raw wolfberry fruit juice
HU Yun-feng;WANG Rong-qian;YANG Qiu-yue;HE Ye-xin;LI Xiu-juan