Food Science and Technology 2005 Issue 2 shi shi chuan di

shi shi chuan di

..............page:3,23,28,57,63,99-100

ji shu shi chang

..............page:103-103

shang mao ji hui

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

zhan hui xin xi

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

Exploitation actuality and expectation of polygonum cuspidatum's effective ingredients
LIU Shu-xing;CHENG Li-ying

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

The effect of domestic microwave oven cooking on acrylamide in rice
HUANG Wei;DENG Qing;LIU Xue-feng;FANG Yun

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

Anti-function of forming NDMA caused by durian shell draw liquid
CHEN Chun-Xin;CHEN Xin;LIU Ai-wen;ZHENG Jian-ying

..............page:89-91

Contrast on the effects of different preservatives on storage of kudzu
QIN Dan;TAN Xing-he;Lin Qin-lu

..............page:87-88

Determination of Vc in vegetables with fluorescence spectroscopy
LU Jia-hui;ZHAO Hang;JIANG Chao-jun;WEI Wei;MENG Qing-fan

..............page:85-86,98

Change of chemical compositions during frozen noodle storage under low temperature conditions
LU Qi-yu;YAO Li-li

..............page:82-84,95

Preparation of milk beer
SHI Jing-lue;WANG Chuan-rong

..............page:78-81

The stability of milk-like beverage with expanded waxy corn powder
SUN Zu-li;GUO Ming-en

..............page:75-77

Preparation of the fast fermented milk of function L.acidophilus
ZHAO Rui-xiang;SUN Jun-liang;YU Tao

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

Study on porous starch in low fat emulsified meatball
QIAN He;ZHU Ren-hong;YAO Wei-rong;ZHENG Shu-ming

..............page:67-70

Applied research on mix-phosphate in duck meat
SUN Wei-qing;WU Dong

..............page:64-66,70

Modification of esterification and crosslinking on konjac glucomannan with sodium pyrophosphate
WU Shao-yan;ZHANG Sheng-hui;WU Liang

..............page:61-63

Study of inhibitory effect of new bio-preservatives MicrogardTM
JIA Cai-feng;CHEN Wei;CHANG Zhong-yi;CHEN Yu-mei;GAO Hong-liang;MAO Yu-Chang

..............page:58-60

Research on the compound flavor enhance formula for the desalt pickled brassia juncea
ZHU Wei;Xia Yan-bin;ZHOU Xiao-yuan;MAO You-hui

..............page:55-57

Extraction and characteristic of pigment from parthenocissus tricuspidate planch
WANG Shuang-ming

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

The extraction of red pigment from begonia fimbristipula hance and the stability of the red pigment
CAI Ding-jian;He Ying;YANG Jian-hong

..............page:48-51

Study on the extraction of lac pigment
CAO Ming;ZHOU Mei-cun;TANG Li-ying;CHEN Shan-yun;YI Zheng-min;WAN Lu-hui

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

Synthesis of a new type perfume fraistone
SHENG Shu-ling;ZHANG Fu-juan;ZHANG Xiang-yu

..............page:43-44,47

Summary of entrainers of supercritical extraction
FAN Wen-le;WU Wen-jie

..............page:39-42

Newly study on 4-hexyl-1,3-benzenediol
ZHANG Lan;ZHENG Yong-hua

..............page:36-38

Development of food emulsion
LIU Yan-qun;LIU Zhong-dong

..............page:32-35,38

Study on recycle of used solution in preserved eggs industry
YAN Hua

..............page:29-31

Study on osmotic treatment and the quality of salted duck egg processing
ZHANG Chun-min;ZHANG Shi-xiang;WU Wei;GAO Zhen-jiang

..............page:26-28

Effect of calcium chloride on WHC of beef
CONG Yu-yan;XUE Ke;ZHANG Jian-xun

..............page:24-25,31

Study on heat-dehydrating technics of L.barbarum L
WANG Ming-kong;HE Jun-Ping;LI Wei-hua;KANG Yun-feng

..............page:20-23

Preparation of toast earthnut for producing glucono-delta-lactone bean curd
WU Wen-long;YANG Ping;DU Yong-heng

..............page:17-19

The research and development of technology and equipment about assembly line of fallow stemed bun
ZHU Ke-qing;LV Shao-fang

..............page:15-16,19

Utilization of persimmon leaf in cake production
XIA Hong;CAO Wei-hua;WANG Jue-wei;WANG Peng;NI Hai-ping;XIONG Ming-xia

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

Study on physical and chemical properties of the roasted brown rice
TU Qing-rong;YAO Hui-yuan

..............page:8-11

Conditions about protoplast preparation of nocardia.sp HD9611
WANG Li-juan;ZHANG Peng-pai;YANG Sheng-yu

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

Quality management and quality assurance
XIA Li

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