China Condiment 2013 Issue 10 Study on Extraction and Stability of Yellow Pigment from Persimmon Leaf

Study on Extraction and Stability of Yellow Pigment from Persimmon Leaf
CAO Yun-li;CAO Ke-sheng;CHEN Li-hua;ZHANG Bo

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

Principal Component Analysis of Inorganic Elements in Chinese Prickly Ash of Shaanxi Based on ICP-MS
GUO Song-nian;LIU Na;XU Chi;ZHENG Ya-nan;LIU Wei-jie;FENG Xin-yi

..............page:90-93

Effects of Five Food Additives on the Quality of Potato Vermicelli
YUE Xiao-xia;WANG Liang;LIU Guang;ZHANG Gen-sheng;HAN Bing;WANG Yue

..............page:32-35

Determination of Iron Content in Yeast Extract by Spectrophotometry
LI Yong-mei;LI Ren-yu

..............page:94-97

Optimization of Microwave Extraction Process Conditions of Lavender Essential Oil by Response Surface Methodology
TONG Hong;TANG Jun;ZHANG Zheng-fang

..............page:61-65

Rapid Determination Method for Analysis of Allicin and Its Application
HE Ni;LIU Jin-xi;DONG Xiao-hai;ZHONG Hong-jian

..............page:74-77

Simultaneous Determination of Six Hydrobenzoic Acid Esters in Fermented Condiment by High-performance Liquid Chromatography
LI Jia-jun;YANG Chun-lin;HU Qiang;WU Wei

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

Optimization of Ultrasonic Assisted Marinated Process for Sauce Stewed Chicken Feet
WANG Jin-qing

..............page:66-68

Research Progress of Vinegar Clarification Technology
CHEN Jue;HOU Hong-ping

..............page:69-73

Optimization of the Extraction Process of Ginger Oil by Ultrasonic-assisted Compound Enzyme Hydrolysis Method
ZHANG Wei;WANG Cheng-rong;WU Hao;YANG Shao-lan

..............page:20-26,31

Study on Anti-oxidation Activity of Star Anise (Residue) Extracts
SHU Xin;LIU Xiong-min;LU Zhi-quan

..............page:36-40

Study on Microbial Contamination Pathway in Processing of Dried Bean Curd
ZHANG Chang-gui;WU Yu;WEI Yuan;LI Shun-zhou

..............page:53-56

Study on Ultrasonic Extraction and Purification Technology of Steviol Glycosides from Stevia Rebaudiana Bertoni
LIU Dong-qiang;YANG Fang-chao;LI Ling-xiao;HUA Liu;LI Jia-le;WU Ying-chun

..............page:103-107

Study on Standardization of Xinjiang Lamb Pilaf Technology
TIAN Jing-ruo;CHEN Yun-sheng;MAIMAITI·Wushouer;YU Ya-qiong;WANG Jing-liang;ABUDUSHALAMU·Tuoheti

..............page:111-116

Research on Nanofiltration and Desalination Technology of Soy Sauce
ZHANG Jun-tao

..............page:57-60

Research Progress of Physiological Active Ingredients in Myristica fragrans Houtt.
ZHAO Xiu-ling

..............page:1-6

Effect of Antioxidant on Properties of Caramel Pigment
CHEN Hong-xing;GU Zheng-biao

..............page:46-48

Optimization of Extraction Technique of Capsanthin from Hot Red Pepper by Response Surface Methodology
YANG Bo-zhi;ZHOU Shu-dong;OUYANG Xian;DAI Xiong-ze

..............page:98-102,121

Study on Control Measures of Additives in Export Pepper Products
LIU Ai-hua;SUN Ming-zhao;ZHANG Zhi-yu;BI Jian-xiu;WANG Man-xia;LI Qin-li

..............page:7-9

Study on Antibacterial Activity and Stability of Amomum tsao-ko Extract
LUO Shi-shu;LIU Xiao-ling;QIU Hou-yuan

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

Headspace Solid-phase Micro Extraction-Gas chromatography-Mass Spectrometric Analysis of Volatile Components in Zunyi Chaotianhong Dried Pepper
GAO Rui-ping;LIU Jia;JIANG Zhi-gang;ZHANG Xiao-gang;WANG Zhi-song;LI Yan

..............page:78-80

Consideration about Chinese High-Yield and Low-Quality Soy Sauce

..............page:13-15

Research on Seasoning Recipe and Excipient of Aristichthys nobilis Grains
GAO Xiang

..............page:117-121

Research Progress of Chinese Soy Sauce Production by Immobilized Cell Technique
LI Chao-min;WEI Yong-yi

..............page:10-12

Research Progress on the Main Antioxidant Substances of Sesame and Sesame Oil
LIU Jing;HOU Li-xia;LIU Yu-lan;JI Jun-min;LIU Wen-jie

..............page:16-19,45

Isolation and Identification of Aroma-producing Yeast from Traditional Brewing Mass of Bran Vinegar
HAN Zhi-shuang;LIU Jun;HUANG Si-min;ZHANG Jin-sheng;YUAN Hai-bing;HUAN A-mei

..............page:41-45

Determination of Lead in Miso by Microwave Digestion-Graphite Furnace Atomic Absorption Spectrophotometry
LI Zhi-jin;JIANG Zhao-xing;BAO Yi;CAO Xu

..............page:88-89,116

The Making Process of Pickled Green Pepper with Soy Sauce
YI Yu-wen;FAN Wen-jiao;HU Jin-xiang;OUYANG Can;YANG Jin-jun

..............page:49-52,73

Determination of Lead Content in Soy Sauce with Electrochemically Reduced Graphene Modified Electrode
ZHAO Qun;XI Xia;MING Liang

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