SCIENCE AND TECHNOLOGY OF CEREALS, OILS AND FOODS

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Volume 9,Issue 2,2001 Table of Contents

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  • 1  Study on the preparation and properties of hydroxypropyl corn starch
    Li Guanglei WANG Zhongcheng LIU Jihua
    2001, 9(2):7-9.
    [Abstract](45) [HTML](0) [PDF 0.00 Byte](0)
    Abstract:
    2  Research advance of conjugated linoleic acids
    Gu Liwei ZHAO Jinlan
    2001, 9(2):28-29.
    [Abstract](88) [HTML](0) [PDF 0.00 Byte](0)
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    3  Primary discussion on the determination of starch content in food
    WANG xiping LI changsheng et al
    2001, 9(2):37-38.
    [Abstract](9) [HTML](0) [PDF 0.00 Byte](0)
    Abstract:
    The principle and method of determining starch content in corn and other food with polarimetric method were introduced.Analyses of samples of corn and other eight kinds of foods with polarimetric method showed basically the same results as that with traditional acid hydrolytic or enzyme hydrolytic method.The polarimetric analysis is characterized with easy,rapid operation and reliable results.

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