Food Science and Technology 2006 Issue 2 Study on the electrolyzed functional water in fresh-keeping of tomatoes

Study on the electrolyzed functional water in fresh-keeping of tomatoes
HAO Jian-xiong;LI Li-te;XIAO Wei-hua

..............page:100-102,109

Study on antimicrobial action and application on storing tomato of purslane juice
LIU Shao-jun;ZHOU Li-yan;ZHAO Xi-yan;ZHANG Jian-cai

..............page:103-105

Study on storaging technology of green asparagus
WANG Qing-guo;SONG Mei;ZHANG Ren-tang;GU Duan-yin

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

Litchi fresh-keeping technology of non-pollution hot water treatment
YU Yi-gang;LAN Min;HUANG Wei;MEI Yan-qun;WANG Shao-bin

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

Content of resveratrol in the skin and the seed of the wild grape
MENG Xian-jun;DU Bin

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

Gas chromatographic determination of trace amitraz in tea
YANG Rong

..............page:94-95

Simultaneous determination of trace lead and cadmium in salt by square wave stripping voltammeter
WEI Li-bin;SONG Chang-you;LUO Sheng-tie

..............page:91-93

Application of multivariate calibration in the determination of trace metal elements
CHEN Chao-kui;YIN Yong;YI Jun-peng

..............page:87-90

Introduction to the physicochemical determination of rice taste in Japan
BAO Qin-bing;TOMIO ITANI

..............page:83-86

Study on catalyst activity in hydrogenation of oils and fats
YANG An-shu;AI Hong-tao

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

A unique technology for ageing facilities on low degree wine
YE Sheng-quan;ZHANG Qin

..............page:76-78

Bioconcentrating trace elements of selenium, chromium and zinc by lactobacillus bulgaricus
LIU Wen-qun;DENG Ze-yuan;XU Er-ni;LI Man

..............page:135-137

fa guo can yin ye tui chu " leng lian "(cook-chill process) xin ji shu

..............page:90

shi shi chuan di

..............page:7,17,46,66,78,82,95,99,116,126,129,138-139

ming qi cai feng

..............page:插5-7

Development of the zong-zi ice cream
LI Chi-ling;YU Jian;XIE Zhi-jun;SHENG Can-mei

..............page:72-75

Study on the walhut milk
ZHOU Yu-yu;LV Bing

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

Research on preservation of fresh pork underice-temperature
ZHANG Rui-yu;YIN Cui-xi

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

Study on fresh-keeping technology of edible fungi using soft package
ZOU Li-gen;WANG Chun-hui;ZHOU Zu-fa

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

Different approaches of rice bran stabilization
GENG Ran;ZHOU Hong-yu;HOU Cai-yun

..............page:120-122,126

Study on the pre-treatment methods of lemon peel for pectin
WAN Guo-fu;CHE Zhen-ming;GU Rong;TANG Hui-ying

..............page:123-126

Study on extracting chlorophyll from filtered waste of bitter gourd
XIA Wen-kuan;DONG Ying

..............page:127-129

Effects of oral taurine supplement on abnormal blood pressure in population
LIU Hui;XU Ying-jun;ZHOU Rui-hua;YUAN Ju-xiang

..............page:130-132

Study on the nutrients of the reddish fish scale
HUANG Fu;SONG Wen-dong;QIN Liang;MA De-yun

..............page:132-134

Study on sauce for shallot silk fried noodle
WU Qiong-ying;JIA Jun-qiang

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

The research development on the physiological function of resistant starch
GUO Chun-feng;LI Jing-yan;ZHANG Shou-wen

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

Study on the development of the anti-fatigue functional food
ZHENG Zhe-jun;LI Xiao-li;WANG Shuo

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

Effect of herb on fermentation of aweto
WANG Zhen-zuo;HU Hai-tao;ZHANG Rui;LOU Chao-ping;MENG Qing-fan;YANG Jing-hua

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

Selection of lactobacillus and optimizing oftechnology of fermented beef sausage
LI Yan-qing;YU Chang-qing;QU Gang;LIU Feng-dan

..............page:11-14

Screening of microbe strain for high-production of microbial transglutaminase
CHEN Guo-juan;ZHANG Chun-hong;LIU Chang-jiang

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

Study on the effection of atom-metal ion on the activity of cellulase and protease in the process of malting barley
DONG Liang;ZHAO Chang-xin;LI Feng;DOU Shao-hua

..............page:18-21

Preparation of germinated food
HUANG Guo-ping

..............page:22-25

Application of HACCP to the traditional bean production in process
LU Yi-bo;LI Feng

..............page:25-27

Research on modifying rehydration of frozing drying pea
DU Wei-hua;YANG Xing-min;XIAO Gong-nian;YANG Jian-kui;BAO Hua-jun

..............page:28-32

Study on processing conditions of a lactic acid bacteria fermented pickle with beautified effect
LIN Yan-wen;WANG Mao-xian;LU Bao-jun

..............page:33-35

Use of transglutaminase and non-meat proteins in the processing of restructured mutton rolls
LIANG Hai-yan;MA Li-zhen

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

Study on processing technology of tilapia surimi
WU Wen-long

..............page:39-41

Technology for extracting amino acid from oyster with ultrasonic wave
CHEN Meng;LI He-sheng

..............page:41-43

Separation of agarcus blazei murill polysaccharides by membrane technology
YE Xiaou;YU Jun;YI Jian-ping;ZHONG Ru-gang

..............page:44-46

Study on physico-chemical characteristics and analysis of D, fordii prain et burkill fraction DFPA-Ⅰ
NIE Ling-hong;NING Zheng-xiang

..............page:47-49,54

The processing technology of milk-tea powder and the absorption and using of three elements
WEN Hai-bo

..............page:67-68

Study on series of plant yoghurt
HE Xiao-xian;QI Xiang-jun;QIN Hai-bin;MA Ting-jun

..............page:63-66

Extraction and application of capsaicin and hot pepper & red pigment in capsicum
DONG Jing;ZHANG Guo-hui;WANG Hong-tao

..............page:60-62

Synthesis of tetrahydrofurfuryl cinnamate by microwave irradiation under conventional pressure
LI Hong-ying;YANG Hai-gui;ZHI Zhong-qiang;GUO Hai-fu

..............page:58-59

Effects of pectic enzymes and cellulases on the viscosity of potato pulp
DING Chang-he;LU Hui-fang;ZHANG Jian-hua;WANG Yan-bo

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

Study on microwave-assisted extraction of gingerol in ginger
LIU Cheng-mei;LIU Wei;LI Ming;TU Zong-cai;LIANG Rui-hong

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