China Condiment 2009 Issue 1 The present research situatior and developing foreground of Douchi Fibrindytic eniyme

The present research situatior and developing foreground of Douchi Fibrindytic eniyme
HOU Jing;ZHAO Min;YANG Fu-ming;SUN Bai-chun

..............page:22-26

Production processing and ingredient analysis of sea backthern vinegar
LI Qiu;TAO Wen-yi

..............page:27-31

Research progress in the essential oil of natural spice, coriander
DAI Guo-biao;JIANG Zi-tao;LI Rong

..............page:32-35

Study on the technology of microwave-assisted extracting brown pigment from water chestnut peel
LUO Yang-he;CHEN Zhen-lin;XIE Fu-qing;YU Qiu-liang

..............page:92-94,99

The extraction technology of carotenoids from papaya
GUO Peng-fei;HU Chang-ying

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

The property and application of the maltitol in food
GAO Hui;TA Li

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

Analysis of amino acid components in soy sause and evaluation by AccQ. Tag method
GE Dong-mei;ZONG Wen-wen;HAN Bao-ping

..............page:103-105,117

The study on the fatty acid compositions in Carya cathayensis Sarg by GO
WANG Shun-min;ZHENG Dan;TANG Bin;SUN Jian-feng;ZHOU Li-juan

..............page:106-108,117

fu he diao wei shi pin jing pin yan fa cuo shi ji dui ce
si bo

..............page:109-110

Study on application of HACCP in producing the mushroom sauce
ZHANG Su-xia

..............page:111-113

guan yu gu tai fa jiao zhi cu ji shu fa zhan zhong de ruo gan wu qu
ma xue zeng

..............page:114-117

Review of the world pepper processing
LIU Hong;ZENG Fan-kui;ZHAO Jian-ping;TAN Le-he

..............page:35-38,102

Current status of production for amino acids and derivatives
SHU Guo-wei;CHEN He;ZHANG Lu;WANG Xu

..............page:39-41

The research development on meat flavoring
XIE Ying;TAO Ning-ping;WANG Xi-chang;LIU Yuan

..............page:42-45,55

Study on extraction of gingerol in ginger by ultrasonic wave technology
TANG Shi-rong;SONG Hui;MIAO Jing-zhi;SHI Chun-hua

..............page:46-49

Effect of acetate concentration on production of acetic acid by acetic acid bacteria
LI Ming-yuan;ZHANG Bo;ZHANG Zi-pei;JI Li

..............page:50-51

Study on the processing technology of ginger paste
LI Yan;LIAN Yi;XU Jing

..............page:52-55

Development and utilization of yeast sauce
MO Chong-wen

..............page:56-61,68

Studies on characteristics of protease-produced by mucor racemosus
SHAO Wei;ZOU Xue;CHEN Shu;LI Ling

..............page:62-64,81

Optimizing anise oil resin microencapsulation technology with second general orthogonal rotation design method
WANG Qin;JIANG Lin;WEN Qi-biao;BAI Wei-dong

..............page:65-68

Study on vinegar-brewing with apple sqeezing risdue
ZHANG Ju-shang;ZHANG Wen-jun;LEI Ping;SUN Yue-ying;YANG Xin-wen;ZHANG Hui

..............page:69-71

Experimental study on optimization of processing technique of ginger powder
ZHU En-jun

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

Chinese matrimony-vine polysaccharide flavor soy sauce technical study
ZHANG Li-li;XlN Wei-ping

..............page:75-77

Study on brewinging delicious seasoner of complex finished koji making from black embroy wheat
ZHUANG Gui

..............page:78-81

Compare stability of the pigments from wisteria sinensis with pueraria lobata
JIANG Yi-hua

..............page:82-84,88

The extraction of purple pigment of senecio cruentus DC and the research of the stability of the purple pigment
CAI Ding-jian;GAI Ying;MAO Lin-chun

..............page:85-88

Compare the methods of capsantbin extraction
XU Kun;MA Yuan;GU Rong;MENG Xiao

..............page:89-91