Food and Nutrition in China 2008 Issue 9 Analysis on Global Food Crisis and the Countermeasures in China

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Food and Nutrition in China
1006-9577
2008 Issue 9

Analysis on Global Food Crisis and the Countermeasures in China
mei fang quan

..............page:4-8

National Control Systems of Food Safety and the Relationships
wei yi min

..............page:9-11

Effects of Transgenic Technology on Improving Nutritional Quality of Crops
xue ai hong ; cui yan

..............page:12-14

No-polluted Production Main by Protected Horticulture
li zheng hong

..............page:15-17

Exploitation and Utilization of Processing Flowering Plants Products
yang lin ; liu gang ; lei ji

..............page:18-20

Investigation on Improving Tenderness of Meat before Cooking
li xiang zuo ; chen hong hua

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

Food of Collagen Protein's Exploitation and Development Prospects
wan chun yan ; wang ying hua ; zuo yuan juan ; wang wen liang

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

Research of Nutrition Value and Developing Utilization of Sweet Potato Resource
du fang ling ; wang wen liang ; wang shou jing

..............page:27-28

Cooking Oil Consumption of Adults in China
ma guan sheng ; hao li zuo ; li yan ping ; hu xiao zuo ; he yu na ; di feng ying ; yang xiao guang ; kong ling zhi

..............page:29-32

Study of Agricultural Produce Risk Forming and Defending in China
wang chuan

..............page:33-36

Chilling Injury and Control Methods Storage and Transportation of Fruit and Vegetable
lv tie xin ; wang shou jing ; sun hong chun ; zhang qi zhi ; li hai lei ; wang wen liang

..............page:37-39

Optimization of Ultrasonic Assisted Extraction Technique of Tea Polyphenols from Green Tea Leaves via Response Surface Analysis
liu qu dao ; wang jian zhong ; xu nuo

..............page:40-44

Optimum Technology of Tenebriomlitor L.Amino Acids Hydrolysis by Tripsin Proteinase
wang wen liang ; sun ai dong ; du fang ling

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

Study on Fresh-keeping of Green Pepper on Composite Coating with Soy Protein Isolate/Starch
liu shang jun ; li xia ; li hui shang ; song xing hua

..............page:48-49

Processing Technology of Delicious Wild Bamboo
li shan xiong

..............page:50-51

Development Research on Physiobogical Functioy of Lactoferrin
wang zuo ; xue chang yong

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

Analysis on Fat and Fatty Acids Composition of Donkey Meat
you juan ; luo yong kang ; zhang yan chun ; zheng

..............page:55-56

Advancement on Effective Components and Medical Value of Seabuckthorn
ding xiao lin ; qin li ping

..............page:57-59

Nutrition Value and Health Function of Yogurt
zong xian feng

..............page:60-61

Survey on Nutrition and Health Knowledge and Body Mass Index of Those Workers Engaged in Food Service in PanZhihua City
zhang jia hua ; jiang de yong ; pan zuo yu

..............page:62-64