China Condiment 2011 Issue 4 The purification of crude lycopene by homemade SPE column

The purification of crude lycopene by homemade SPE column
ZHANG Wei;LI Qian;WANG Shao-yan

..............page:108-110

Determination of monosodium glutamate by double indicator formoltitration
BAI Jian-qing

..............page:84-86

The research on the color protection technology of the spicy shredded lamb
LUO Wei;LIU Xue-wen;WANG Yi;ZENG Gao-ying

..............page:32-34

Analysis of aroma components in Sapium discolor honey vinegar by GC/MS
ZHANG Li-zhen;ZENG Zhi-jiang;WU Xiao-bo;YAN Wei-yu

..............page:89-91

Detection effective components of ginger with different extracting methods
XIONG Hua;MA Li

..............page:81-83

Study on supercritical CO2 extraction of the essence oil from the cinnamon
MIAO Xiao-ping;DENG Kai-ye

..............page:25-26,34

Studies on processing technology of Boletus aereus flavour sauce
GUO Xiu-feng;JIANG Li-qin

..............page:59-61

Detemination and analysis of several common phy-chemical Indicators in soy sauce in the markert
YOU Sheng-ping;XIAO Hua-zhi;SUN Ya-pei;LIU Ze-ren;WU Meng-shi

..............page:98-101

Double-enzyme extraction tilapia by product flavor substances research
ZHANG Zhi-xiang;YANG Qing;GUAN Ting-hui;LI Dan;WAN Duan-ji

..............page:18-21

Analysis of cinnamon oil extracted by supercritical fluid
LIU Feng-zhu;NIU Xiao-ming;REN Jian-bo

..............page:76-77,86

Screening and identification of strains for decortication of pepper(Piper nigrum L.) and its preliminary application
DOU Zhi-hao;ZHANG Rong-hu;FENG Jian-cheng;XIE Hui;HE Ai;WANG Chao

..............page:51-55

The comprehensive utilization and prospect of fresh bone of animals
SUN Bei;WANG Long-gang

..............page:1-4,13

Antimutagenic and anticancer effects of aged traditional fermented soy sauce
SONG Jia-le

..............page:14-17

Determination of Monacolin K in Monascus solid functional by HPLC
LI Yan;SUN Yan-jun;HU Zhong-ze;GAO Bing;TAO Xing-wu

..............page:78-80,86

xin xi dong tai

..............page:后插2-后插3

Research on fast-fermentation of low-salinity and high-quality fish sauce with tilapia byproducts
XUE Jia;ZENG Ming-yong;DONG Shi-yuan;LIU Zun-ying;ZHAO Yuan-hui

..............page:41-47

The contemporary status of soy sauce market in Zhejiang province
DU Jun-jie;YE Xing-qian;XUAN Yi-wei;LI Jia

..............page:111-113

Study on chemical component about cinnamomum cassia oil from the different sections of cinnamomum cassia by gas chromatography-Mass spectrometry
LIU Hong-xing;LIN Sen;HUANG Chu-sheng;SUN Chong-hua;HUANG Ke-li

..............page:102-104,110

Effect of activating brewing on soy-sauce fermentation by multistrains
WU Jin-xia;PAN Shu-juan;CHENG Hui-xin;ZHANG He-ying

..............page:22-24

Immobilized yeast cells to increase the aroma of soy sauce
MA Yong-qiang;GONG An-xu;CHEN Xiao-xin;SUN Bing-yu

..............page:38-40

Optimization of liquid culture conditions of Aspergillus oryzae
LI Min;HOU Hua-yan

..............page:48-50

Chemical experimental research on koji-making process of brewing soy sauce
YU Hai-ling;YAO Yong-ming

..............page:69-71,75

The discussion on the new processing technic in pickled mustard tuber
SU Yang;ZHANG Cong;HUANG Wen-gang

..............page:118-120

Study on preparation technology of Termitomyces albuminosus complex seasoning
ZHOU Shu-lai;LIU Xue-wen

..............page:56-58,65

Analysis of test results Deyang condiment
wan hong mei ; wan feng ying ; huang qiong ; liao min ; zhou lu ming

..............page:87-88

Study on the technology of refing functional soybean oligosaccharides by microorganism fermentation
WANG Wen-xia;LIU Xiao-yan;SONG Chun-li;XUE Xiao-lai

..............page:27-31

Determination of Citrinin by HPLC
LI Zhi-qiang;YUAN Yong-jun;ZHANG Xiao-long

..............page:72-75

Research on instant rice noodle seasoning formula of seafood flavor
JIN Fei;SHI Qing-hong;WANG Xiang-yang

..............page:62-65

Research progress in synthesis techniques of monomeric spice
ZHAO Xiao-juan;BAI Wei-dong

..............page:5-9

Determinnation of Sudan I by capillary electrophoresis with amperometric detection
DENG Guang-hui;CHEN Sheng-yu;ZHANG Gui-hua

..............page:92-94,101

Study on color protection and crispness technology of brewed capsicum
YANG Yong;ZHAN Yong;LIU Yuan-qiong;ZHU Lu-yi;XIAO Min

..............page:66-68,75

Studies on determination of inorganic elements in Alpinia napoensis H.Dong & G.J.Xu
CHEN Fu-bei;WANG Li-qian;CHEN Shao-dong;CHEN Jian-ping

..............page:95-97

Recent research advances in Douchi fibrinolytic enzyme
LU Lu;SUO Hua-yi

..............page:10-13

zhong guo ji jing xing ye qi dong ji jing guo jia biao zhun zhi ding fang zhong guo ji jing guo jia biao zhun qi cao shou xi zhuan jia rong yao zhong xian sheng

..............page:114-117

Study on extraction of yellow pigment from Ddioscorea zingiberensis with celluase,Hemicellulase and pectinase
MIAO Zong-cheng;SHU Guo-wei;WEN Zhen-jie;LI Shi-yu

..............page:105-107,120

Research of nutrition analysis and debittering on emzymatic hydrolysis of chicken bone
ZHAO Yong-gan;DAI Jian-hua

..............page:35-37,40