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Journals   A B C D E F G H I J K L M N O P Q R S T U V W X Y Z
Food Science and Technology
1005-9989
2006 Issue 2
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
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
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
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
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 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