Sichuan Food and Fermentation 2013 Issue 3 The Vacuum Freeze-drying Technology of Non-fried Puffed Srisp Winter Jujube

The Vacuum Freeze-drying Technology of Non-fried Puffed Srisp Winter Jujube
JI Li;SUN Shu-guang;ZHANG Ke-lin

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

The Preparation of Dietary Fiber from Soybean Dregs
WANG Bo;ZHANG Ying;XIAO Yan-lin;XU De-qiong;CHEN Gong;YOU Jing-gang

..............page:10-14,26

Research Progress of Cleaning Sterilization on Fresh-cut Fruits and Vegetables
LUO Chan;CHEN An-jun;CUI Hui-ling;PU Biao

..............page:84-88

Development of a Compound Beverage of Adzuki Beans and Coffee
YANG Yan;WU Rong-shu

..............page:60-63

Effects of Compound Bacteria on Processing Quality of Wild Vegetables
HUANG Jing;YUE Xiao-min;REN Yuan-yuan;KANG Jian-ping

..............page:15-18

Determination of Six Trace Metal Elements in Polyporus umbellatus by Microwave Digestion-AAS
LI Li-hua

..............page:82-83,92

An Optimized Method for Infusing Pine Tea
LI Li-hua;ZHANG Jin-sheng;AN Bao-zhen;ZHANG Xiao-yan

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

Study on Ultrasonically Assisted Extraction Technology of Protein from Flaxseed Cake
HU Ai-jun;TIAN Fang-yuan;LU Xiu-li;WANG Hao;ZHENG Jie

..............page:30-32,100

Study on Processing of Litsea cubeba Oil
ZHANG Xiao-li;ZHU Rui-xue;ZHAO Zhi-feng;GAO Ying;YAN Zhi-nong

..............page:64-67

A New Method of Extract Urokinase From Human Urine
LI Yan

..............page:43-45

The Nutrition Health Value and Research Progress of Spirulina
ZHANG Wen;WU Qing-ping;WU Jun-lin

..............page:89-92

Extraction and Purification Research of Anthocyanins of Blueberry
GAO Zi-chun;WU Tao;CHEN Wei;ZHENG Xiao-dong

..............page:1-5,18

The Study of Key Processing Technology on Instant Food-Golden Mushroom
ZHANG Ying;XIAO Yan-lin;WANG Bo;DENG Jian;CHEN Gong;DENG Lei;YOU Jing-gang

..............page:6-9,22

Research Progress of Citrus Peels Active Composition and Reutilization
WU Jian

..............page:93-96

Comparison of Volatile Components in Different Mulberry Vine
LIANG Gui-qiu;LU Chun-xia;ZHOU Xiao-ling;WU Jing-jing;DONG Gui-qing

..............page:52-55

FASS Determination of Mn,Fe,Cu and Zn in Oxalis corymbosa
LI Hui-rong;TANG Tian-jun;YANG Wen-liang

..............page:72-73,78

Effects of Heat Shock Treatment on the Shelf Life Quality of Grapes
WANG Qing-guo;LIU Jin;FAN Mei-na;MU Wen-liang

..............page:74-78

Determination of Estrogens in Milk by Solvent-induced Phase Separation Microextraction/Liquid Chromatography
FU Yan-fang;LI Xiang-mei;ZHOU Jian-ke

..............page:79-81

Explore the Core Competence Cultivation on Cultivation Methods of Professional Application of Food Science and Engineering
ZHU Xin-peng

..............page:97-100

Study on the Protease Hydrolysis Technique of Swine Bone
PENG Hui-li;ZHANG Guo-dong

..............page:23-26

Isolation of PHA-producing Microbial Strains in Active Sludge
DENG Jie;LIU Xu;WANG Zhi-hong;BIAN Ming-hong;PAN Mei-yan;WANG Juan

..............page:46-49

Preparation of Natural and Healthy Seabuckthorn Yoghurt and Sensory Assessment
LI Chao-min;LI Lin-ke;GUO Ming-yue

..............page:27-29

quan qiu hong rou biao zhun si dan mai nong ye he shi pin wei yuan hui zhi ding
you jing gang ; bai hong mei ; feng xia ; li yi en ; pan hong mei ; chen gong ; liu xue hang

..............page:101-106

Determination of Ten Synthetic Colours in Drinks by HPLC
YI Sheng-wei;ZHU Yong-hong;TU Da-wei;GONG Ying-kun;ZHAO Bo

..............page:68-71

Improve the Quality of Luzhou-flavor Liquor by Useing Yellow Water Esterified Liquid
TANG Li-yun;LI Guo-hong;WANG Bu-li;WANG Le-li;WANG Xue-chun

..............page:50-51,59

Application of Fuzzy Mathematics in Sensory Evaluation of the Flavoured Milk Tea of Fragrans and Honey
FU Xiao-ping;CHEN Si-si;XIANG Ze-min;FAN Jiang-ping

..............page:40-42,45

Isolation and identification of spoilage microorganisms from Sichuan pickle
RAO Yu;CHANG Wei;GONG Li;LI Rong;TANG Jie;CHE Zhen-ming

..............page:19-22

Preparation of Yellow Peach Portuguese Egg Tart
HAN Wen-feng;QIU Po

..............page:56-59