China Condiment 2009 Issue 12 Study on the stability of the red pigment of roselle

Study on the stability of the red pigment of roselle
ZHAO Xiao-feng

..............page:91-93

cong jiang you fa jiao ji li lun zheng jiang you fa jiao gong yi ying jin zao gai ge ( er )
li jing li ; wen yi bin ; wen yi biao

..............page:111-115

Study on the extraction and the physicochemical properties of the natural red pigment in the Haihongguo
REN Jing

..............page:99-101,110

Research on processing of health vinegar production from Allium cepa L. var. agrogatum Don
LIU Zhen-yang;LIU Chao;ZHAO Hong-xia

..............page:84-87

Study on the processing techniques of apple vinegar drink
YAN Xiao-yan;YANG Ping-ping;GUO Yu-rong;WANG Yan

..............page:78-80

Study on enzymatic properties of α-amylase from Bacillus subtilis UN13
WEN Yong-jun;YOU Wen-juan;FENG Gang-li;LI Yong-jun

..............page:64-66,69

Study on mixed fermentation of seed watermelon of Gansu fruit vinegar with Multi-Microorganisms
ZHAO Xiao-feng;GUO Qi;JI Bin;WANG Jie;WANG Zhi-ye

..............page:76-77,90

Scavenging oxygen free radicals of flavonoids from blueberry leaves by chemiluminescence
LI Ying-chang;WU Jia-di;SUN Jian-hua;LIU Li-ping

..............page:102-105

Production for low-sugar jam with orange peel and carrot
ZHAI Wei-wei

..............page:70-72,93

Study on extracting and determination of Shikimic acid in Illicium verum Hook.f.
YANG Xiao-yong;LIU Hong-xing;HUANG Chu-sheng

..............page:61-63

Research on the fermentation production process of Rosa roxburghii vinegar
ZHOU Jun-liang;YU Lu

..............page:81-83

Study on fermentation condition of Se-enriched Lactobacillus
HUANG Xiu-jin

..............page:54-60

The relativity analysis between main composition with flavor quality of cured fish
ZHANG Yin-liang;ZHENG Jian-qiang

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

Production process of Mushroom stewed chicken paste
QIAN Shou-gen;AN Yu-ting

..............page:88-90

Optimization of extraction technique of Lycopene from tomato dregs via response surface analysis
LIU Dian-feng;WU Chun-hao;WANG Jian-jun;WU Mo-ge;MA Yan-hua;WU Jun-zhuo;WANG Hong-xi

..............page:94-98

quan qiu jiao mu chou ti wu (ye) fa zhan tai shi
du zhi hong

..............page:27-29

ji rou feng wei xing ji fen sheng chan ji shu
liao guo hong

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

Rapid screening of non-edible colors in chili products by using mini gel permeation chromatography column
ZHU Yong-hong;LI Gen-rong;KONG Shu-quan;TU Da-wei;ZHU Li-li;JIANG Mei

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

Study on extraction of capsaicin with ultrasonic wave
ZHU Niu;ZI Rong-lu;WANG Xiao-xia

..............page:49-53

Methods of reducing nitrite content in fermented vegetables
ZHAO Jia-yuan;JIA Dong-ying;YAO Kai;LIU Gang

..............page:36-39

Research progress on the detect technique of spice adulteration
PENG Ya-feng;ZHANG Wen-zhu;XUE Feng;MA Yue-long;CAO Yang;REN Lei-lei

..............page:30-32

Ketchup\'s research progress and meaning analysis
ZHAO Chang-lan;MA Yan;LIAO Rui-jun;LI Ying-biao;XUE Lin

..............page:40-41,45

Proper recognition and use of high-intensity sweetener
ZHU Lu-jia;MA Xiao-ying;HAO Yun-long;NIU Shui-cheng

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

Chinese sauce and salt culture and protection strategy in museum perspective——take the first Chinese sauce culture museum as an example
ZHOU Hong-cheng

..............page:20-26

Study on extraction of ginger essential oil by enzyme treatment
LI Xiao;LIU Yan-fang

..............page:67-69

Advances cysteine in food
LIU Yu-ting;WU Hong-wei;YIN Da-wei;LV Bo

..............page:33-35,39