China Condiment 2010 Issue 10 Effects of different types of physical and chemical treatment on kind indexs of the fresh vegetable

Effects of different types of physical and chemical treatment on kind indexs of the fresh vegetable
yan ping mei ; gao ji ping ; li zuo ; li shan shan

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

Advances of yeast with salt-tolerant and ester producing in sauce crewing
lu mei huan ; li li jun ; he jian chao

..............page:48-51

Producing essence of chicken through the Maillard reaction
an guang jie ; yuan jing ; li xue hong

..............page:77-80

Study on the technology for production of low-salt pickle with medlar, lily and functional sugar
jiao yu zhi

..............page:88-90

Study on enzymatic hydrolysis of chicken protein
hu xi ; bao qing bin

..............page:73-76

Application of membrane technology in the fermentation of acetic acid
he feng ; chen long xiang ; wang ya li ; hong hou sheng

..............page:27-30

Study on the effecting factors of Allicin extracting rate
wang xiu jun ; ma gui ying ; li bao sheng ; qu yuan ; niu li qun

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

Extraction of Monascus pigments in mycelia by ultrasonic-assisted ethanol technology
wen yong jun ; zuo dong

..............page:100-103

The research and exploitation of the Dingtan Pepper
yang yue zuo ; xiong li ; li xiang ; yan wen shuang ; yang zhen gang

..............page:40-44

Determination of furan in condiments
liu xiao yi ; shi wei ni ; jiang ke xin

..............page:113-115,119

Functional food of plant sterol/plant sterol(Esters) on reduce cholesterol
zhang na ; guo qing qi ; zhang ling

..............page:45-47,51

Study on anti-oxidation and antimicrobial activities of three spices extracts
zuo xiao ping ; deng kai ye ; tan mei chun

..............page:107-109

The safety of food additives
deng kai ye ; tan mei chun

..............page:36-39,44

Study on koji-making process of sweet flour paste with double strains
fu zuo ; li dong sheng ; huang hong xia ; li wei ; qiao zuo ; kang xu

..............page:85-87,90

Comparison of microwave-assisted water bath method and direct water bath method for extracting yellow gardenia pigment
wang ying zhen ; zuo you lu ; su yong qing

..............page:56-59,69

Study on processing technology of compound flavoring paste of Natto
liu shu xing ; wang le ; cao dong fang

..............page:70-72,84

Response surface method to optimize the conditions of cultivation in sufu production
li zuo ; che zhen ming

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

Research progress of iron fortifiers and iron-fortified techniques
yu ling ; li zuo jin ; wu xin ying

..............page:31-35

The correlation study onlactic acid bacteria and quality characteristics of stinky tofu
xu yin ; chen xia ; gu rui xia

..............page:67-69

Analysing the potted Zhacai\'s volatile flavor compounds by SDE and GC/MS
he yun chuan ; li min

..............page:116-119

Components analysis of polyphenolics extracted from oat vinegar with different solvents
li zuo ; ren chang zhong ; wang li li ; li zai gui

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

Analysis of ginger essential oil constituents by simultaneous distillation and solvent extraction combined with GC-MS
luo hai lin ; lu ning

..............page:104-106,109

Studies on the chemical components and antibacterial activities of essential oil from cassia bark
wen fu ji ; yu qing shan

..............page:94-96

Study on the technology of the new Lophomus setigerus liver catsup\' s manufacture
lin hui min ; deng shang gui ; gao liang ; wang zhong kai

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

The general situation of carboxylic acid flavor compounds
yin de cai ; liu yu ping ; sun bao guo ; chen hai tao

..............page:24-26,30

Technology research on producing high grade MSG by using the method of neutralizing material liquid preparation
liang li he

..............page:81-84

Study of microwave-assisted extraction of opuntia polysaccharide and bacteriostatic effect
guo qing qi ; zhang na ; zhang ling

..............page:97-99,103