China Condiment 2015 Issue 3 Research on Nitrite Scavenging Activity of MuIberry Leaf FIavonoids in Vitro

Research on Nitrite Scavenging Activity of MuIberry Leaf FIavonoids in Vitro
HU Li;,JIA Dong-ying;,YAO Kai;,CHI Yuan-long;

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

Low-sodium SaIt and Its Preparation
ZHANG Hui-fang;,LI Ming-zhen;,GUO Min;,WU Zhi-jian;,LI Quan;

..............page:6-8,16

AppI ication of Fuzzy Mathematics Method in Sensory EvaIuation of Chuanmingshen Chicken BaIIs
WANG Lin;

..............page:9-11,16

Effects of Different Processing Methods on Capsanthin and Capsaicin Extraction
YANG Shu-guang;,QIAN Hua;,CHEN Bin;,HUANG Xiao-de;,ZHU Yu-yao;,ZHAO Bo-tao;

..............page:12-16

Study on the CoIor Protection Method of Fermented Cabbage
XIA Qi-na;,HOU Jun-cai;,HAN Jing;,ZHANG Jia-ming;,SHU Chang;

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

The Changing of Vitamin C Content During the Cooking Process of Guangdong Soup-Stock
LI Ren-mao;,RAO Ying-zhu;,CHEN Rong;,LI Hong-liang;,YANG Feng;

..............page:21-25

sheng ming
zhong guo diao wei pin bian ji bu ;

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

Study on Sensory QuaI ity of AppIe Vinegar Beverage by Fuzzy Comprehensive EvaIuation
WEI Yong-yi;,WANG Fu-gang;,YIN Jun-jie;

..............page:26-27,32

Acetic Acid Bacteria and the Affecting Factors on QuaI ity of Wine Vinegar
GONG Guo-li;,ZHANG Tian;

..............page:28-32

UItrasonic-assisted Extraction of PickIed Ginger GingeroIs
YONG Qi-huan;,WANG Yu-feng;,CUI Qiu-bing;

..............page:33-36

Optimization of Extraction TechnoIogy of Capsaicin from Capsicum frutescens var. by Response Surface MethodoIogy
WANG Ying;,WANG Hua;,ZHANG Long;,ZHAI Guo-qian;,GAO Rui;,LU Yuan-yuan;

..............page:37-41

Optimization of Extraction TechnoIogy of FIavonoids from HomaIomena Rhizome by Response Surface MethodoIogy
WANG Sheng-ying;

..............page:42-45

PhysicochemicaI Properties and Pattern Recognition of CommerciaI Northern Soybean Paste
YU Han-song;,ZHU Nan-nan;,LI Song;,CHEN Jin-zhao;,LV Bo;,HU Yao-hui;

..............page:46-50,54

Effect of Processing Conditions on Nitrite Content and pH VaIue of Cured Cabbage
TIAN Chen-dan;,KE Yan-fen;,ZHOU Qiang;

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

Effect of pH on SoI id-state Fermentation MetaboI ites of Monascus
YANG Jian;,HU Chuan;,WANG Wei-ping;

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

Study on Deodorization TechnoIogy of Pepper by Response Surface Method
HE Xiao-long;,SHAN Kang;,DAI Yang-jun;,QIAN Li-dan;,ZHOU Xiao-yan;

..............page:60-63

Study on the Processing TechnoIogy of DeI icious Minced Sturgeon Meat
TIAN Qi-ying;

..............page:64-65,69

Production Process of Soybean Paste Mixed with Red Koj i and Lentinus edodes
LI Pei-rui;,ZHANG Xiao-wei;,WANG Jia-hua;,YU Xiao-na;

..............page:66-69

Study on Extraction TechnoIogy of Bovine Ossein by High Temperature and High Pressure
ZHAO Yong-gan;,LI Chao-min;,LI Yue-hua;

..............page:70-72,75

Discussion on QuaIity Identification of Soy Sauce by AIcohoI
JIANG Ning-huan;,GU Huan-yun;,HUANG Yi-da;

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

Investigation on Packaged Hotpot OiIs in Sichuan and Chongqing Areas
XIAO Lan;,SUN Jun-xiu;,GU Xue-quan;,XIONG Min;,XING Yong;,TANG Ying-ming;,GUO Yu-zhu;

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

Research on Seasoning Process of Instant Bean Curd Stick
WANG Xiao-shan;,CHEN Jun-chen;,WENG Min-jie;,LAI Pu-fu;,YANG Yi-long;

..............page:80-84

Research on Lactic Acid Fermentation Conditions in High-saIt Liquid-state Fermentation of Soy Sauce
LI Li;

..............page:85-90,100

Study on the Processing Technique of BIack Soybean and Peanut Sauce
WANG Li-jiang;,PEI Xiu-xiu;

..............page:91-95

Optimization of UItrasonic Wave Extraction of Anthocyanins from BIack SunfIower Seed SheII by Response Surface MethodoIogy
LV Na;,JIANG Jin-shu;,GU Shuai;,XIA Hai-yang;,SHEN Ming-hao;

..............page:96-100

Study on Extraction and Purification TechnoIogy of Rice Bran PoIysaccharides
OUYANG Xiao-yan;,MA Chao;,SUN Wu;,LIAO Yu-jie;,WAN Duan-ji;

..............page:101-103,107

Discrimination of Low-saIt FIavoring Bean Paste by EIectronic Nose
JIA Hong-feng;,YAN Hong;,XIN Song-lin;,HE Jiang-hong;,SUN Jin-kang;,HOU Zhi-yong;

..............page:104-107

Discussion on HeaIth Care of Cantonese Cuisine
WANG Hong-mei;

..............page:108-109,113

QuaI ity Safety ProbIems of SoI id CompIex Condiment and AnaIysis of the Causes of ProbIems
LI Yin;,YUAN He-fang;,XU Xia;,GAO Hui-wen;,FENG Hua-gang;

..............page:110-113

Review on Determination Methods of Citrinin
XU Yuan-jin;,WANG Xiang-yang;,HU Jiang-ying;,MIAO Shao-xia;

..............page:114-116

Research Progress on EssentiaI OiI from NaturaI Spice Foeniculumvulgare MiII
ZHANG Lu-jie;,LIU Tao;,LI Rong;,JIANG Zi-tao;

..............page:117-120

Research Progress of Extraction Methods for NaturaI Cinnamon EssentiaI OiI
HE Xiao-ying;,XU Dong-ying;,LIAO Zheng-fu;,CAO Guo-xuan;

..............page:121-124

Study on the Quantitative Detection of Numb-taste Components from Zanthoxylumbungeanum Maxim
ZHANG Jing-wen;,ZHAO Lei;,HUANG Shuai;,SHI Bo-lin;,SHAN Lian-hai;,ZHOU Xian-li;

..............page:125-128

Research Progress of the Detection TechnoIogy of Nisin Titer
HE Xiao-xian;,PENG Guang-jie;,LIU Huan;,ZHENG Mao-kui;,YU WEN Ya-huan;,YIN Ning;

..............page:129-132

Seeking the Truth of NaturaI Fermentation,Promoting the DeveIopment of Fermented Condiment
ZHAO De-an;

..............page:133-136,140

Research Progress of the PrincipIe of UF and Its AppI ication in Sugarcane Industry
MO Zeng-kuan;,LU Hai-qin;,HE Hui-huan;

..............page:137-140