China Condiment 2014 Issue 2 Study on Emulsification Conditions and Emulsion Stability of Chicken Bone Stock

Study on Emulsification Conditions and Emulsion Stability of Chicken Bone Stock
ZENG Qing-qing;,ZHANG Li-yan;

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

Research on the Properties of an Extracellular Protease KRP3 from Kocuria rosea KDF3 and Its Soy Protein Hydrolysates
CHEN Hong;,FENG Zhen;,GUO Li-qiang;,Li Chun-qiu;,LI Juan-juan;,LIU Mao;

..............page:7-12

Separation and Identification of Lactic Acid Bacteria in Sweet Soybean Paste with Different Fermentation Techniqus
DENG Jing;,SHI Jiao-jiao;,WAN Peng;,XU Huan-qi;,ZHANG Jing;

..............page:13-15,27

Research on Quality Properties and Amino Acid Composition of Traditional Fermented Soy Sauce
FENG Xia;,SONG Jia-le;,ZHAO Xin;

..............page:16-19

Optimization of Multi-Enzyme Hydrolysis Extraction of Polysaccharide from Garlic under the Effect of Ultrasonic Wave
GUAN Yun-na;,WANG Cheng-rong;,WU Hao;,YANG Shao-lan;

..............page:20-24

Comparison of Supercritical Extraction and Organic Solvents Extraction of Pepper Flavour Substances
ZHANG Yu-song;

..............page:25-27

Alkaline Properties and Antioxidant Activities of Bamboo Salt
QIAN Yu;,ZHAO Xin;

..............page:28-30,46

Study on the Functional Fermentation Process of Pork Bone Paste
FANG Hui-ying;,FENG Qian;,LOU Xiao-xiao;,QIN Bin-yu;,SUN Jin;,ZHU Ge-bin;,ZONG Hong;

..............page:31-35,46

Optimization of Alcoholic Fermentation Conditions of Apricot Dregs Vinegar by Quadratic General Rotary Unitized Design
AinaitulaMahemuti;,FU Li;,HE Wei;,LUO Fang-fang;,WANG Wen-wen;,YihepalaimuRousuli;,ZHANG Fu-xian;

..............page:36-41

Identification of Mould and Yeast in Yaowan Sweet Oil and Their Amylase Properties
LI Tong-xiang;,QIN Wei-dong;,SUN Hui-gang;,XU Yu-shang;

..............page:42-46

Effect of Liquefaction on Alcohol Fermentation Stage of Millet Vinegar
XU Qing-ping;,YAO Jun-ying;

..............page:47-50

Study on the Extraction Technique of Total Falconoid from Star Anise
SHI Yue-feng;,YUAN Zhong;,ZHANG Juan-mei;

..............page:51-53,61

Research on Processing Technology of Sodium Benzoate Microcapsules by Ultrasound
HOU Xiao-zhen;,LAI Xuan;,LIU Zhi-cong;,WANG Shi-chao;,XU Miao-xin;,ZHANG Bin;

..............page:54-57,71

The Enzymatic Hydrolysis Process of Alaska pollack Head and the Characteristics of Its Products
LI Fan-zhu;,ZHANG Jun-yan;,ZHANG Xian;

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

Study on Processing Technology of Spicy Lentinus edodes Sauce
LI Hong-liang;,ZHAI Zhong-gui;,ZHANG Ting;

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

High Degree of Enzymatic Hydrolysis of Low-Value Fish Protein and Production of Seafood Compound Seasoning
LI Lin;,LI Wei-ming;,PAN Zi-qiang;,SHEN Zhi-hua;,ZHANG Hua;

..............page:67-71

Study on Double Strains Fermentation for Preparation of Apple Vinegar
CHEN Yu-zhe;,FU Liang;,PENG Ying;

..............page:72-74

Development of Tomato Sauce with the Function of Relieving Asthenopia
LI Shou-ke;,NONG Shao-zhuang;,ZHAO Bai-feng;

..............page:75-77,96

The Application of Mechanical Foam Breaker on Self-Priming Acetic Acid Fermentor
CAI Zi-jin;,HONG Hou-sheng;,LI Jun-qing;,WANG Wen-qi;,ZHANG Qing-wen;

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

Effect of Packaging Materials and Technique on Inhibition of Pickles Rancidity
FAN Jun;

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

Research on the Isolation and Purification of Yellow Pigment from Dioscorea zingiberensisC.H.Wright by Macroporous Resin XDA-7
CHEN He;,CHEN Shi-wei;,LI Shi-yu;,SHU Guo-wei;

..............page:84-87,96

Research Progress on Chemical Component Analysis of Essential Oil in Perilla Frutescens (L.)Britt
QUAN Mei-ping;

..............page:88-91

Determination of Trace Cadmium in Ginger by Resonance Light Scattering Method with Microwave Digestion Procedure
GAO Gui-ya;,GAO Xiang-yang;,ZHANG Na;,ZHAO Chen;

..............page:92-96

Determination of Trace Nitrite in Sausage by Catalytic Spectrophotometry with Chromazurol S-KBrO3 System
LIU Xi-xiang;,PENG Lan-hui;

..............page:97-99,105

Determination of Preservatives and Sweeteners in Pickles by HPLC
AO Xue-yan;,LI Xiao-hua;,SONG Jia;,WU Xiao-hong;

..............page:100-102,105

Discussion on Application of Different Methods for Identifying Magnesium Sulfate in Monosodium Glutamate
ZHANG Li-hua;,ZHAO Xia;,ZHENG Yue-jiao;

..............page:103-105

Study on Determination of 14 Phthalate Acid Esters in Capsicol by SPE-Gas Chromatography-Mass Spectrometry
GAO Xue;,LIU Yong;,MENG Bing-bing;

..............page:106-109,114

Research Progress of Detection Technology for Melamine and Its Analogs in Food
DENG Mei-lin;,HUANG Rui;,LI Hong;,YUN Wen;,ZHAO Bo;

..............page:110-114

Ten Fundamental Theories of Chinese Traditional Seasoning Art
SHAO Wan-kuan;

..............page:115-123

Metagenomics Analysis of Microecology in Traditional Fermented Foods
LU Zhen-ming;,SHI Jin-song;,WANG Zong-min;,XU Zheng-hong;

..............page:124-128

Thought about the Management and Problems of Food Quality Inspection Institutions under Chinese Legal Framework
SHANG Wei-dong;

..............page:129-133

Comparison of Japanese Traditional Fermented Food Miso and Chinese Douchi
DING Xiao-wen;,WU Chun-sheng;,WU Hai-lan;

..............page:134-138

The Revival Road of Chinese Traditional Soy Sauce
LU Min;,SHANG Run-ling;,YANG Li-zhi;,ZHOU Jia-da;

..............page:139-140