China Condiment 2009 Issue 10 Chemical synthetic additives and food safety

Chemical synthetic additives and food safety
wang pei zuo ; yuan chun ling ; jin li ping

..............page:24-25,36

Research development on production of functional edible natural pigment fermented by yeast
zeng qiao ; dong wen bin

..............page:26-28,46

Study on optimization of elimination effect of garlic extracts on nitrite by response surface method in salted meat
yang jiang bing ; wang si shun

..............page:47-51

Studies on the chemical components and antimicrobial activities of volatile oil from Illicium verum Hook. f.
liu zhao ming ; huang cui ji ; tian yu hong ; xu zuo rong

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

Cereal grains develop healthy sauce
zhang shou wen ; song tian ye ; yin lei ; zhou yu ling

..............page:40-42

The research summary of grape fruit vinegar
zhang ling ; tong jun mao ; wei chang qing ; dan chun hui

..............page:37-39,55

Study on the loquat fruit vinegar of accelerating maturity technology by ultrasonic
lin xiao zi ; li wei xin ; liang zuo cheng ; ren xiang zuo ; he zhi gang

..............page:43-46

The development of the perfume taste compond seasoning
liu jun ; niu guang jie ; zhang yun peng

..............page:56-58

Application of membrane in MSG mother liquor purify process
li ping fan ; feng wen qing

..............page:59-61,72

The production and application of yeast extract
bai wei dong ; cai peng chang ; qian min

..............page:62-65,78

Study on the processing technology of a new type of scallop sauce
wang ying ; li xiao ; sun yuan qin ; lu ; liu tian hong

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

Development of complex spices rich in lentinus edodes and garlic
di zuo zuo

..............page:70-72

Applied research of microwave digestion with hydride generation-atomic fluorescence spectrometry method for the determination of plumbum concentrations in edible vinegar
liu ju xiang

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

Determination of carbamate insecticides in the tomato jam by High performance liquid chromatography
zhou jian ke ; zhang ming cui ; liu rui ying ; song ge

..............page:76-78

Simultaneous testing 7 preservatives in condiments by GC-MS
ju fu long ; li chun juan ; li dong gang

..............page:79-81,84

Spectrophotometric determination of iodine in salt adding iodine by decoloration of methylene blue
liu ying hong ; ma wei xing ; he zuo

..............page:82-84

Determination of total arsenic in flour paste by sequence injection hydride generation-atomic fluorescence spectrometry
ruan xin ; yin da lu ; cao peng ; li pei nuan ; zhang fei fei

..............page:85-88,98

Determination of microelement in pepper by atomic absorption spectrometry with microwave digestion
yang yu qiong ; liu hong

..............page:89-90

Characteristics and application prospect of steviol glycosides
wang fei sheng ; ye rong fei ; zuo jian

..............page:91-95,117

Study on syntheses of sulfur-containing flavors 3-methylthio-1-hexanol and 3-methylthio-1-hexyl acetate
guo an qi

..............page:96-98

The problems of functional food safety in China and its countermeasures
zhang yuan ; fan rui li ; zhang ling wen

..............page:29-31

Present situation and development trend of pepper industry
dong ru jing ; zuo shun bin

..............page:32-36

zi jian jiang you zhong an ji suan tai dan han liang ren ding ke xin zhun que du de yan tao
gao shi chang ; li wen jun

..............page:99-100

gai ge kai fang 30 nian lai zhong guo can yin de shi da bian hua
zhang ren qing

..............page:101-102

fang xiang shi jie ( yi ) pin wei xiang liao
zhang yun fu

..............page:103-112

chang xiao ma la xiu xian su shi pin fa zhan zhi qu shi
si bo

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

da zao qian yi gui mo de " mei wei " chan ye
rong yao zhong

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

tian bo gong ye yuan dian ji ji ning nai te zhan chi gao fei ji ning nai te shi pin you xian gong si 10 nian qing dian zuo tian bo gong ye yuan dian ji yi shi long zhong ju xing

..............page:118-119