China Condiment 2013 Issue 3 Research Progress of Detection Methods of Sodium Nitrite in Food

Research Progress of Detection Methods of Sodium Nitrite in Food
XU Yu-lan;HE Chan;GU Jin-mei

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

Research Progress on Physiologically Active Components in Cinnamomum cassia Presl
ZHAO Xiu-ling

..............page:5-13

The Research Progress of Detection Methods of Components in Soy Sauce
PAN Yi;GUO Ze;WANG Chun-long;YANG Shuang-chun

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

The Research Progress of Determination of Arsenic in Food by Atomic Fluorescence Spectrophotometry
YANG Shuang-chun;GUO Ze;ZHAO Qian-ru;PAN Yi

..............page:18-20,35

Discussion on Functions and Diversification of Products of Vinegar
ZHANG Guo-hong;TAN Lei-hua;ZHANG Li-xia;JIANG Yu-jian

..............page:21-24

A Preliminary Study on Fed-batch Culture of Bacillus natto
YANG Xu;GU Jun;ZHANG Xiao-yan

..............page:25-27,35

Study on Microwave Assisted Ionic Liquid Catalysis of Transesterification of Methyl and n-amyl of Cinnamate
li ; wang yi bo ; wu zhi yi ; feng hai tao ; wang xiao zhi ; zhang jing yin ; he cui ying ; zhao qi wen

..............page:28-30

Screening and Identification of Psychrotrophilic Catalase Strains and Its Enzymatic Characterization
AO Jie;CHI Nai-yu;DOU Shao-hua;ZHANG Qing-fang

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

Research on the Deacidification Process of Chicken Oil Separated from Water-boiled Salted Chicken Marinade
HUANG Kai-xin;CHEN Qing;SONG Xian-liang;YE Sheng-ying;WU Shao-lie

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

Application of Porous Starch in Micro-capsulated Powder about the Compound of Pepper Oil and Chili Oil
LI Su-yun;LI Xing-ke;GAO Rui-rui;ZHANG Hua;SHEN Xiang-kun

..............page:41-43,49

Optimization of Extraction Technique of Flavonoids from Garlic by Response Surface Methodology
GAO Shu-yun;XU Ting-ting

..............page:44-49

Determination of γ-aminobutyric Acid in Lactic Acid Bacteria Fermented Liquid by HPLC
XIAN Qian-long;HUANG Cui-ji;YANG Zhen-mei;LIU Zhao-ming

..............page:50-54,59

Research on Disinfection and Bacteriostatic Methods for the Tissue Culture of Zanthoxylum Bungeanum Explant
DENG Lu-sheng;JIANG Hong;ZHAO Zhi-feng;YAN Zhi-nong

..............page:55-59

Modification of Chili Dietary Fiber with Low-temperature Ultra-high Pressure Technology
HU Xiao-ping;YANG Ai-hua;WANG Cheng-zhong

..............page:60-63,68

Study on Production Process and Quality Changes of Natto-A Kind of Typical Food in Guizhou
AI Jing-wen;WANG Xiu-jun;ZHOU Yuan-jie;ZHU Long-hui

..............page:64-68

Study on Optimization of Process Conditions for Enzymatic Hydrolysis of Lentinus edodes with Neutral Protease
GU Zong-zhu;SHEN Jian;WANG Yao

..............page:69-72,75

Study on Shaker Fermentation Conditions of Buckwheat Vinegar Acetic Acid
YANG Fu-lian;LIU Xu;WU Xuan

..............page:73-75

Research on Processing Technology of the Southern Catfish Leisure Flavor Dried Fish
PU Kai-yang;XU Jin;LI Ming-yuan

..............page:76-79

Application of Ultra-high Pressure Processing on Perilla Bean Sauce
TIAN Hai-juan

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

Study on Prophase Fermentation Processing Conditions of Sufu Fermented by Multiple Microorganisms under High Temperature
TENG Yu;ZHOU Hong-xiang;QIU Shu-yi;GUO Yan;HUAN Gui-lian

..............page:84-88,111

Study on Processing Technology of Instant Salted Soybean Curd Skin
ZHANG Chang-gui;WANG Dan;ZHANG Qin;ZHANG Geng

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

The Processing Characteristics and Research Progress of Salted Duck
ZHAN Jie;MEI Lin;WANG Zhi-geng

..............page:93-97

Application of Ranking Test Method in Sensory Evaluation of Vinegar
WEI Yong-yi;ZHANG Zhen

..............page:98-99

Determination of Seven Microelements in Frence Fragrant Shallot by Microwave Digestion-FAAS Method
JIANG Tian-zhi;LIU Shao-you;TANG Wen-hua

..............page:100-102

Determination of Lead in Food Additive-Magnesium Hydrogen Phosphate
JIANG Zhao-xing;LI Gang;WANG Zhi-liang;YANG Yan-hong

..............page:103-104,120

Purification Technique of Anthocyanins in Mahonia bealei Fruit
TANG Shun;YAN Xue-qin;JIANG Yi-hua

..............page:105-108

The Application of Disodium Succinate in Food
LI Yong-ge;LIU Li-xin

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

Inhibition Effect of Compound Bitterness Inhibitor on Acesulfame K
CUI Ming-ming;JI Guang-quan;ZHENG Jian-xian

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

Application and Prospect of Zanthoxylum Sehini folium et Zucc in Sichuan Cuisine
ZHANG Qian

..............page:116-120