1000-9973
2008 Issue 7
Change of sensory characteristics of Jinhua ham hydrolysates during enzymatic hydrolysis
PENG Xiao-hong;ZHAO Mou-ming;WU Xiao;WU Jin-wei
PENG Xiao-hong;ZHAO Mou-ming;WU Xiao;WU Jin-wei
..............page:87-91
Determination of acetic acid and lactic acid in vinegar by HPLC method
ZHOU Ping;LUO Liang-Hua;HU Fu-Liang
ZHOU Ping;LUO Liang-Hua;HU Fu-Liang
..............page:84-86
Double-peak-double-wavelength spectrophotometric determination of trace selenium in salt
LI Yong-mei;LI Ren-yu
LI Yong-mei;LI Ren-yu
..............page:80-83
Study on stabilities of Zanthoxylum bungeanum essential oil emulsions by adding Blettila striata polysaccharide gum
SHI Jin-song;SUN Da-feng;Zhang Wei-ming;XU De-feng;GU Gong-ping
SHI Jin-song;SUN Da-feng;Zhang Wei-ming;XU De-feng;GU Gong-ping
..............page:77-80
Antibacterial effect evaluation of natural food preservative-R-Polysaccharide(Kemeiwang)
WANG Xin-li
WANG Xin-li
..............page:74-76
Preparation of a new type food additive-Sodium L-Ascorbic acid-2-phosphate
YANG Wen-ling;WANG Rong-xia;YANG Hui-qin;LIU Hong-mei
YANG Wen-ling;WANG Rong-xia;YANG Hui-qin;LIU Hong-mei
..............page:70-73
Development and preparation of Black Mushroom flavor
YANG Feng;Ren Xian-e;MENG Rong-wen
YANG Feng;Ren Xian-e;MENG Rong-wen
..............page:67-69
Technological study about producing Physalis fruit vinegar
JIANG Ji-feng;XU Ying-yi;LIN Li-dong;WANG Cun-tang
JIANG Ji-feng;XU Ying-yi;LIN Li-dong;WANG Cun-tang
..............page:64-66
Studies on preparation of ultra-micro spice powder of Daokou Carbonado flavor by freeze grinding technology
BI Yan-fang;HAO Xue-cai;XING Hai-peng
BI Yan-fang;HAO Xue-cai;XING Hai-peng
..............page:60-63
Studies on the technology of caramel pigment by far-infrared irradiation
PIAO Jing-hui;LU Jun;HOU Lin;JIN Hua;LIU Yi-qing
PIAO Jing-hui;LU Jun;HOU Lin;JIN Hua;LIU Yi-qing
..............page:57-60
..............page:54-56
Effect of environmental mediums on β-amylase activity
ZHANG Jian;TIAN Hui;ZHANG Kai-cheng
ZHANG Jian;TIAN Hui;ZHANG Kai-cheng
..............page:50-53
..............page:47-49,53
Raw materials were studied on the quality influence of concentrated soup of yak bone
WEI Qiu-xia;YANG Yong;LUO Ming;PU Biao;ZHAO Pin-kang
WEI Qiu-xia;YANG Yong;LUO Ming;PU Biao;ZHAO Pin-kang
..............page:43-46
Identification of N-methy-cinnamamide in the stone of Clausena lansium(Lour.)Skeels fruit
LU Xiao-xu;HUANG Xue-song
LU Xiao-xu;HUANG Xue-song
..............page:40-42
..............page:38-39
Research and development of oyster sauce
KONG Fan-dong;ZU Guo-ren;DING Qi;SUN Hao;JI Ying
KONG Fan-dong;ZU Guo-ren;DING Qi;SUN Hao;JI Ying
..............page:34-37
Supercritical carbon dioxide extraction of lutein ester from marigold(Tagetes erect L.)with continuous co-solvent
WANG Qi;GAO Yan-xiang;LIU Xuan
WANG Qi;GAO Yan-xiang;LIU Xuan
..............page:30-33,37
Review on the sources of aroma components in food
WANG Fei-sheng;RUI Han-ming
WANG Fei-sheng;RUI Han-ming
..............page:27-29
..............page:24-26
Review of Sulfur-containing heterocyclic perfumes
LIU Hong-xia
LIU Hong-xia
..............page:20-24