China Condiment 2013 Issue 2 The Application Study on Different Microcapsule Wall Materials in the Fermented Soy Sauce Powder

The Application Study on Different Microcapsule Wall Materials in the Fermented Soy Sauce Powder
LIU Xiao-chen;ZHENG Jiao-jiao

..............page:17-20

Optimization of Enzymatic Hydrolysis of South American White Shrimp by Response Surface Analysis
DOU Yin-hua;TIAN Huai-xiang;SONG Shi-qing;YI Feng-ping;XIAO Zuo-bing

..............page:34-39

Effect of Apple Pomace Vinegar on Weight Losing and Lipid Lowing of High-lipid Rats
GE Lei

..............page:50-52

Determination of Nitrite and Nitrate in Soy Cheese by Ion Chromatography with UV Detection
WANG Shan-shan;ZHANG Jin-mei

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

Research on South Korean Main Technical Barriers to Trade of Chilli Products
LIU Ai-hua;SUN Ming-zhao;HU Dong-qing;BI Jian-xiu;LI Qin-li

..............page:108-110,120

Influence Factors for Prediction of Pungency of Dried Peppers by Near Infrared Reflectance Spectroscopy (NIRS)
LI Yan-fei;HU Yu;TU Da-wei;LI Hong

..............page:92-95,117

Quantitative Structure-Retention Relationship Study on Volatile Constituents from Elsholtzia Kachinensis
QIN Zheng-long;FENG Chang-jun

..............page:67-69,75

Study on Formula of Braised Pork Seasoning
ZHANG Gen-sheng;GUO Jie;SHI Hui;WANG Zi-di;REN Yuan-yuan

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

Mixed Fermentation Brewing of Banana Vinegar and Aroma Components Analysis
DENG Hong-mei;ZHOU Ru-jin;WANG Chun;MA Yu-gang

..............page:96-99,107

New Situation of Lactobacillus Fermented Kimchi
ZHANG Xiao-rong

..............page:6-8

Determination of Volatile Constituents in Daqu Using Headspace Solid-phase Microextraction and Gas Chromatography-Mass Spectrometry
CHEN Yong;CHEN Ze-jun;ZHOU Rui-ping;HUANG Jun;ZHAO Jin-song;QIN Zhen;ZHOU Rong-qing

..............page:70-75

Research on Processing Technology of Vacumm Drying Miso Powder
JIN Shu-min;LI Yong-ge

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

Research on Extraction Process of Thirteen-spice Essential Oil
HUANG Xiu-jin;WANG Hai-ping;HUANG He-sheng;TAN Pei-yi

..............page:53-55

The Mathematical Model on Extraction of Patchouli Leaf Concrete by Supercritical Carbon Dioxide Fluid
BAI Ling;LIU Gui-qing;FANG Quan-you

..............page:43-46

Preliminary Study on Several Reagents in Vinegar Back-mixing Prevention
WANG Yu-mei;LU Hong-mei

..............page:47-49

The Processing Technology of Pineapple Bran Vinegar and the Detection of Pineapple Vinegar Flavor in Post-maturation Period
SHANG Yun-qing

..............page:21-25,33

Research Progress of Extraction, Separation and Antioxidant Activity of Flavonoids from Onion
MIN Yu-tao;SONG Yan-xian

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

Research on Process Formula and Influencing Factors of Numb-taste Salad Sauce
XIAO Lan;GU Xue-quan;SUN Jun-xiu;XIONG Min;TANG Ying-ming;LV Mao-guo;FAN Wen-jiao

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

Analysis of Volatile Aroma Components in Fermented Soy Sauce
ZHANG Li-qiang;ZHENG Jia;HUANG Jun;WU Chong-de;ZHOU Rong-qing

..............page:62-66

Determination of Four Aflatoxins (B1, B2, G1, G2) in Fermented Condiment by Ultra-high Performance Liquid Chromatography-Tandem Mass Spectrometry
YANG Chun-lin;LI Jia-jun;HU Qiang;WU Wei;LV Xiao-ting;LI Chao-hao;LIU Hao

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

Study on Enzymatic Hydrolysis Process of Sauce Slag Protein
XIAO Shi-ying;WAN Duan-ji;WU Zheng-qi;XU Feng;HAI Wen-ying;LIU Ling

..............page:56-58

The Spread and Regional Characteristics of East Asian Miso Culture
XU Qiong

..............page:9-13

Breeding of High Yield Lysine Mutant Strain in Bacillus pumilus and Analysis on Key Enzyme Gene
WANG Guan-lei;XIE Hui

..............page:26-29,39

Analysis Report of Mg2+ Contents in Monosodium Glutamate
ZHANG Li-hua;CUI Yan;MA Chun-ying

..............page:76-78

Optimization of the Methods for Extraction of Plasmid from Leuconostoc
JIN Hong-xing;CHENG Wen-yu;ZHOU Ya-xin

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

The Application Effect of Soy Sauce Active Dry Yeast in Soy Sauce Production
LEI Jin-cheng;CHANG Xu;SONG Huan-lu;XU Qian-qian

..............page:1-3,8

Study on Extraction Process of Pigment from Syzygium cumini Fruit
ZHI Zhong-qiang

..............page:100-102,120

Determination of p-Hydroxybenzoic Acid Esters in Food by HPLC
XING Xiao-hui;ZHANG Shu-ling;LIU Qing-bin;LI Yuan-bo;CAO Zhen-yan;DENG Wei

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

Research on Formation of Food Flavor by Microbial Fermentation
SI Bo

..............page:4-5

Progress of Research on Determination of Arsenic in Food
YANG Shuang-chun;GUO Ze;WANG Chun-long;PAN Yi

..............page:14-16

Study on Optimization for Extraction Technology of Red Pigment from Roselle by Response Surface Methodology and Its Stability
HAN Lin;WANG Zhao-dan;TANG Hua-li;YANG Xue-guo;JIANG Zhu-mei

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

Isolation and Identification of Microbe in Natural Fermented Pepper
ZHU Long-hui;WANG Xiu-jun;AI Jing-wen;ZHOU Yuan-jie;FAN Zhi-ping;CHENG Yan-bo

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

Determination of Formulation Background and Relevant Parameters of SB for General Technical Specifications for Price Tags of Commodities
SHANG Wei-dong

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