China Condiment 2012 Issue 7 The Technology of Inoculated Fermentation of Kohlrabi and Components Analysis

The Technology of Inoculated Fermentation of Kohlrabi and Components Analysis
LIU Da-yu;DONG Kai-feng;LIU Qin;WANG Wei

..............page:21-26

Application of α-Amylase and Glucoamylase in Alcohol Fermentation Stage of Millet Vinegar
XU Qing-ping;YANG Hai-jun

..............page:27-29,35

Study on Purification by Macroporous Resin of Flavonoids from Zanthoxylum bungeanum Leaves
YANG Li-chen;LI Rong;JIANG Zi-tao

..............page:30-35

The Effects of Medium Conditions on the Propagation of Staphylococcus epidermidis and Lactobacillus brevis
WANG Xiang-yang;PAN Li-xiu;LIU Dong-hong

..............page:36-38

The Growth Kinetics of Sufu-Producing Strain Based on the Dissolved Oxygen Control
YANG Hai-jun;WANG Jin-ping

..............page:39-42

Study on Chromogenic Application of Different Chromogenic Additive to Cantonese Cured Meat
YAO Hong-liang;GU Ya-feng;YANG Yong-sheng;GE Xian-zhen;XU Tang-min

..............page:43-44,54

Research Progress in Functional Factors,Health Care Function and Exploration Utilization of Piper nigrum L.
ZHAO Xiu-ling

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

Study on the Liquid Fermentation Techniques of Barley Vinegar
ZHU Wen-you;ZHOU Shou-xu;LING Sheng-long

..............page:45-48

Research Progress on Exploitation of the Effective Component of Zanthoxylum bungeanum
SHI Xue-ping;LI Xiao-hua;YANG Ai-ping

..............page:6-9

Research Progress in Natural Food Spice,Thyme Essential Oil
WANG Jing;LI Rong;TAN Jin;JIANG Zi-tao

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

Technology of Kelp Noodle Sauce
WANG Le

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

Effects of Physiochemical Factors on Antibacterial Effect of Garlic Juice
LI Pin-ai;ZHANG Ling

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

The Study of Stewed Pork Sauce
REN Hong-tao;CHENG Li-ying;SHAO Jian-feng;YANG Lian-zhi

..............page:51-54

Study on Development of Watermelon Rind Fruit Vinegar
WANG Zhi-tong;LIN Ke;WANG Yu-bing;WEN Lian-kui

..............page:58-61

Study on Preparation Technology of Morchella Seasoning
FU Tian-yu;DING Jian-feng;XIE Gao-peng;CHEN Li;SUN Yong-hai

..............page:55-57,61

The Development of Compound Microorganism Bacterium Agent Using in the Production of Pixian Bean Paste
ZHANG Da-feng;ZOU Yan-ling;LI Ming-yuan

..............page:62-64,68

Effect of Different Factors on Millet Red Rice by Solid-state Fermentation
ZHANG Xiu-yuan;HE Kuo;SHI Zhong-lin;SHI Hou;MU Guang-da

..............page:18-20

The Study of Gingerol Extraction by Cellulase and Microwave Assistant
ZHAO Xi-yan;LI Run-feng;LIU Shao-jun;SUN De-hu

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

Study on Formula and Technique of Kelp Powder Prepared by Spray Drying
YANG Ai-hua;CHEN Fa-qing;WANG Cheng-zhong;YU Xue-juan;WANG Cai-li;WANG Jian

..............page:65-68

The Ultrasonic Wave Assisted Extraction Technology Optimization of Red Pigment of Schisandra
HE Hua;XU Bao-li;LI Xian-kuan;LIU Cong;DING Pu;WANG Bing

..............page:104-108

Determination of Elements in Yunnan Amomum tsao-ko
CHEN Fu-bei;LIU Hui-ting;CHEN Shao-dong

..............page:69-70,88

Determination of Organic Acids in Sour Soup by High Performance Liquid Chromatography
XIONG Ying;XUN Si-ying;SUN Di;LIANG Gui-juan

..............page:71-73

The Manufacture Process of Chaozhou Traditional Marinade and the Effect of Vc to Clean Nitrite
HUANG Wu-ying;HUANG Jun-sheng;LIU Xiao-zhu;CHEN Zhang-wei

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

Identification of Volatile Compounds in Fermented Black Garlic by GC-MS
ZHANG Zhong-yi;YANG Xiao-juan;ZHANG Jun-song;ZHANG Wen-ye

..............page:74-76,111

The Influence and the Reference for the Western-style Food Cooking Technique to the Cantonese Cuisine
DING Hui

..............page:112-115

Determination of Patulin by Solid-phase Extraction-high Performance Liquid Chromatography-tandem Mass Spectrometry in Tomato Sauce
JIN Jian-xiu;ZHANG Jun;DU Ping

..............page:77-79,108

The SWOT Analysis for Food Safety Guarantee to the Condiment Manufacturing Enterprises in Hebei Province
XIAO Xiao;TANG Juan-juan;CHEN Su-ling

..............page:116-118

Determination of Selenium Content in Garlicby Dual-wavelength Spectrophotometry
LI Yong-mei;LI Ren-yu

..............page:80-83

Effective Way of Using the New Equipment to Improve the Quality of Soy Sauce
ZHANG Zhong-ping;SHANG Jian-shu;JIA Li-na

..............page:119-120

Determination of Cd,Cr,Cu and Mn in Various Vinegar Samples by Inductively Coupled Plasma Mass Spectrometry
HUANG Xian-liang;LI Gen-rong;ZHU Yong-hong;GU Shi-wei;YANG Yan

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

xin xi dong tai

..............page:后插10-后插11

Assay Determination of Elementary in Clovershrub Pepper
LI Ji-feng

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

The Research Advances of Solubility Enhancement Technologies of Curcumin
KUANG Chun-tao;LI Xiang-zhou;HAN Yan-li;LI Rui-min

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

The Extraction of Chaozhou Houlonghong Sweet Potatoes Skin Pigment and the Research of its Stability
ZHENG Chu-jun;SU Rui-bin;HUANG Jun-sheng;CHEN Xiao-ru;OU Jing-fen

..............page:93-99