Grain Distribution Technology 2016 Issue 11 Comparative Analysis of the Volatile Aroma Compounds of Mesona Benth in the Different Regions

Comparative Analysis of the Volatile Aroma Compounds of Mesona Benth in the Different Regions
Xu Caihong;,Wei Jie;

..............page:1-5

Microcapsule Technology and Its Application in Food
Chen Dequan;

..............page:6-7

Analyses the Characteristics of Low Temperature Cooking and Its Main Technical Points
Shan Guizhou;

..............page:8-9

Talking About Summer Drinks
Gu Junhua;

..............page:10-11

The Research and Application of Polysaccharide Chitosan Preservation Role
Guo Yuxia;

..............page:12-13

Food Packaging and Security Issues Should Be Noted
Huang Li;,Zhang Yanhong;

..............page:14-15

The Research and Progress of Food Nutrition Fortifier
Li Xiaozhuo;

..............page:16-17

Food Additives Technology Problems in Practical Application
Luo Lin;,Zheng Heli;

..............page:18-19

The Method to Improve the Accuracy of Food Inspection
Lv Shangnan;

..............page:20-21

Functional Status of Chinese Food and Development Trend
Ma Shuangshuang;

..............page:22-23

Diversified Development of the College's Catering Business Model
Han Xiang;

..............page:24-25

Detection Methods Toxin Aflatoxin in Food
He Mangmang;

..............page:26-27

Certification of Food Quality and Safety Research Issues
Nie Qiuxia;

..............page:28-29

Specialty Construction for Food Quality and Safety in the Institute of Chemical Engineering
Li Lijuan;,Zou Ping;,Tao Yongxin;,Zhang Yingyang;,Ren Qinggong;

..............page:30-33

Discussion on the Relevant Range of Cooking Dishes
He Bin;

..............page:34-35

Analysis of Drug Use on Health Food of TCM with Improved Memory
Hu Linfeng;,Yu Zhong;

..............page:36-37

Processing and Quality Control of Non Polluted Aquatic Products
Kou Keyong;

..............page:38-39

The Comparative Analysis about Food Safety of Japan and China
Li Wei;

..............page:40-42

The Application of Membrane Separation Technology in Industrial Water Saving and Environmental Protection
Cai Tao;

..............page:43-44

About the Physical and Chemical Inspection Technology of Food Quality Control Countermeasures
Ge Yuying;

..............page:45-46

Present Situation and Prospect of Application of Food Additives in Compound Condiment
Hu Huixiang;,Ye Zhuzhu;,Bai Fengwei;

..............page:47-48

Food Quality Inspection Inspectors Effective Way to Improve the Operation Skills
Lin Changqing;,Lin Changhao;,Zhao Shu'ang;

..............page:49-50

Towns Catering Environmental Pollution Problems and Solutions
Liu Jing;

..............page:51-53

xin xi dong tai

..............page:53,78,87,104,111

Discussion on Industrial Production and the Key Scientific Questions about China's Major Traditional Foods and Dishes
Ma Chengye;,Chen Junxia;,Wu Suling;

..............page:54-55

Xinjiang Halal Food Certification
Yang Lihua;

..............page:56-57

Application and Detection of Food Preservatives
Liang Deshun;

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

Analysis on the Dilemma and Outlet of Food Safety Supervision
Wu Wenfang;

..............page:60-61

Analysis on the Application and Deficiency of Food Safety Rapid Detection Technology
Zhao Long;,Liao Xinyan;

..............page:62-63

Prevention and Control of Cake Microbe
Xu Jianfen;

..............page:64-65

The Production Technology of Compound Fruit Wine Research Jinhongguo Grapes
Gao Yinlu;,Wang Yingchen;

..............page:66-71

Food Engineering Professional Pesticide Residue Analysis Experiment
Yang Jianfeng;

..............page:72-73

The Influence Factors of Trihalomethanes Detection in Drinking Water
Jia Yuhua;,Li Binghong;,Chen Mingliang;,Xu Xiaoyan;

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

Study on the Application of Lactobacillus plantarum LP-ONLLY in Fermented Dairy Products
Zhang Min;,Zhang Hechun;,Hang Xiaomin;

..............page:79-83

Effect of Fermentation Conditions on the Effectiveness and Quality of Jujube Fresh Cheese Prepared
Bi Guangping;,Wu Xiuli;

..............page:84-87

Study on the Sensory Properties of Edible Fungi in Four Kinds of Drying Methods
Zhao Xue;

..............page:88-89

Optimization of Fermentation Process of Compound Apple and Watermelon Rice Wine
Ye Xi;,Wang Qi;,Liu Kunyi;

..............page:90-91

Analysis of Uncertainty in Spectrophotometric Determination of Nitrite
Wen Chenhui;

..............page:92-93

SCARA Robot Application and Research on Sausage Loading Machine
He Wenming;

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

Chanterelle Embedding Effect Microcencapsulation
Ou Jialing;,Ye Bo;,Zou Shiting;

..............page:96-97

Influence of Fermentation Conditions on the Quality of Chinese Wolfberry Wine
Li Congbing;,Wang Qi;,Liu Kunyi;

..............page:98-99

Comparative Studies of Protein and Amino Acid Composition in the Algae
Huang Yonglian;,Huang Liuxia;,Chen Xiaojia;

..............page:100-104

Isolation, Purification and Identification of Lactic Acid Bacteria in Pickled Vegetables
Fan Xiaoliang;

..............page:105-106

Method for Measuring the Root of Sulfur in Milk
Feng Yun;

..............page:107-108

Investigation and Analysis on the Current Situation of College Students' Eating Habits and Nutrition in Guangdong Province
Hu Yumei;

..............page:109-111

The Research of Extracting Chondroitin Sulfate from Fishbone
Li Yinta;,Wang Benxin;

..............page:112-113

The Study of Solid State Fermentation Technology of FuShouxian No.1 Strain
Ouyang Wu;,Xie Xinglong;,Huang Qu;,Huang Weimin;,Zhou Jianxiang;

..............page:114-116

Atomic Fluorescence Detection of Arsenic in Hot Pot
He Hui;

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

Discussion on Liquor Red Brown Rice Enzyme Fermentation Process
Bai Xu;

..............page:120-121

The Uncertainty Analysis Report about the Determination of Selenium Content in the Fish Meal
Zhong Shujie;,Sun yi;

..............page:122-125

Determination of Preservatives in Soybean Products by Liquid Chromatography
Zhang Lei;,Wang Jiao;,Fan Wensu;,Zhang Zhihua;,She Tiejun;

..............page:126-128