China Condiment 2016 Issue 7 Comparative Study on the QuaIity of Soy Sauce Brewed by Organic Soybean and Non-organic Soybean

Comparative Study on the QuaIity of Soy Sauce Brewed by Organic Soybean and Non-organic Soybean
MENG Meng;,YAO Chi-xuan;,WU Yan-xiang;,HOU Li-hua;

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

Process Optimization of Synthesis of MethyIparaben Using Vitamin C as CataIyst by Response Surface Method
LV Bo;,LIU Bei-bei;,LIU Yu-ting;,WU Qian-qian;

..............page:6-10

Research on Effect of OpticaI Path on Quantitative AnaIysis ModeI of TotaI Acids and Amino Acid Nitrogen in Soy Sauce
hu ya yun ;, cui zuo ;, yu xiu zhu ;

..............page:11-14

Optimization of Forward Extraction of AIIiin from GarIic by Reverse MiceIIes
YU Rui;,LU Yan-min;,TAN Cong-ping;,LIANG Yan;,CUI Bo;

..............page:15-19

Study on AntibacteriaI Effect of Compound Bacteriostatic Agent of BasiI EssentiaI OiI and Nisin
DING Hua;,WANG Jian-qing;,WANG Yu-feng;,JIANG Nan-nan;

..............page:20-25

Study on the Optimization of SoIid-state Fermentation Conditions of MonascusPigment and Its StabiIity
ZHENG Hong;,YAO De-hua;

..............page:26-31

Research on Detection Characteristics of Extracts from MucorMyceI ium
LUO Xiao-miao;

..............page:32-35,48

Screening and Characteristics of Bacteriocin-producing Lactic Acid Bacteria in PickIes
LIU Yang;,HE Yi-guo;,ZHAO Xing-xiu;,ZHAO Chang-qing;,ZHANG Jing;,ZOU Wei;

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

Study on FormuIa Optimization of Chicken Extract
JI Yan-qing;,ZHAO Lan-kun;,JI Guang-hong;,JIA Zhao-peng;

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

Process Optimization of Preparation of CarameI Pigment with Ammonium SuIfite by Response Surface MethodoIogy
cao de yu ;, guo zuo ;, dou hai gang ;

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

Study on Lignin RemovaI from Bran by UItrasound and Hydrogen Peroxide
LIU Jun-hong;,YANG Hong-xia;,LI Zi-jian;,LI Sen;

..............page:49-52,55

The Effect of Onion Extract on Nitrite Scavenging and Sensory QuaIity
LI Yu-han;,CHEN Yu-fei;,YANG Liu;,ZHANG Yi;

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

Study on Defecating CIarified Juice in SuIfitation Sugar Refinery by Magnetic Separation TechnoIogy
TANG Xiang-yi;,SU Fen-fen;,TIAN Wen;,SUN Wei-dong;

..............page:56-60

Screening and Mutation Breeding of Monascussp. Strain with High Monascus Pigment Productivity from Hongqu in Fuj ian Province
LV Xu-cong;,TONG Ai-jun;,ZHONG Chun-mei;,LI Yan;,HUANG Zi-rui;,LIU Bin;

..............page:61-68

Fermentation Process and NutritionaI Components of Tartary Buckwheat Natto
DONG Yue-feng;

..............page:69-72

Screening,Identification and Property of Nitrite-degradation Bacteria from Sichuan PickIes
ZHANG Xiao-juan;,XIA Shan;,CHEN Jie;,XU Kun;,LI Xin-ran;,LIU Song-qing;

..............page:73-77

Optimization of Vacuum Freeze-drying TechnoIogy for Dry Cutting Beef and Its QuaI ity Research
ZHANG Tong-gang;,LUO Can;,LI Ya-lei;,ZHANG LiCwen;

..............page:78-84

Research on the Preservation of Braised Prawns Sauce
PAN Dong-chao;,ZENG Xi;

..............page:85-88,94

Study on Production Process of Si Ikworm Pupa and LentinusedodesSoy Sauce
XU Hai-jun;

..............page:89-94

Research on Pork Jerky with Different Tastes
MU Sheng-dong;,ZHANG Hao;,QIU Lin;,ZHAO Chang-qing;

..............page:95-99

Fermentation TechnoIogy of Cordycepsmilitaris HeaIth Soy Sauce
LI Lin-bo;,BIAN Hong-jie;,CUI Jian-dong;

..............page:100-103

Study on FIavor Composition of ChiIi Powder Made by Extrusion and Expansion Process
LI Da;,FU Wei;

..............page:104-105,110

EstabI ishment of Inactivation ModeIs for Escherichiacoliin Soy Sauce
ZHANG Zhi-chao;

..............page:106-110

DeveIopment of Auriculariaauricula and Chicken Liver Catchup
LIU Chang-jiao;,CHEN Yu-fei;,YU Huai-ping;,MENG Xian-mei;

..............page:111-112,119

Study on Soybean Drawing Protein Vegetarian Diet
QI Xin-mei;

..............page:113-114,127

AnaIysis on the Characteristics of Nutrition and FIavor in the Cooking Process of Duck Soup
MU Hua-rong;

..............page:115-119

The AppIication of Microwave Saponification in TotaI Ester Detection of Shanxi Mature Vinegar
ZHANG Chun-jie;,SONG Chun-xue;

..............page:120-121

Optimization of SPME-GC-MS Conditions for VoIatiIe FIavor Compounds Determination in Dried Beef SIice by Response Surface MethodoIogy
ZHANG Li-wen;,LUO Rui-ming;,LI Ya-lei;,ZHANG Tong-gang;,SU Chun-xia;

..............page:122-127

Determination of the Nutrition EIements in Cooking Wine by ICP-AES
LIU Hong;,CHEN Yan-qin;,LI Yu-hua;,LUO Shu-chang;

..............page:128-131

Discrimination of Fermented Vinegar and BIended Vinegar by EIectronic Nose
HE Ji-long;,LU Ting;

..............page:132-133,137

Direct Determination of Seven Trace EIements in Cooking Wine by InductiveIy CoupIed PIasma-Mass Spectrometry
ZHAO Xia;,SUN Han;,LIU Liu;,ZHANG Hong-lei;,LI Shu-ming;

..............page:134-137

Study on Extraction and Purification of Turmeric Pigment with UItrasonic Method
DU Juan;,YANG Li-ling;

..............page:138-141

Extraction TechnoIogy of PIeurotus eryngi i FIavor Enhancer
du lei ;, lu zhi fang ;, liu qiang ;

..............page:142-146

AppI ication of Pure Chicken Paste in Meat Product,Condiment and Fast Food
LI Yao;,LIU Wan;,XU Yi-bin;

..............page:147-149

Characteristics,Equipment Type SeIection and OutIook of Monosodium GIutamate
ZOU Dong-hui;,GUO Hong-wen;

..............page:150-152,156

Research Progress of the RheoIogicaI Properties and StabiIity of Paste Food
WANG Ying-ying;,HOU Li-xia;

..............page:153-156

A Review of Isothiocyanate FIavor Compounds
LI Yan-min;,XU Bin;,LIU Yu-ping;

..............page:157-161