China Condiment 2009 Issue 5 Research progress on functional edible natural pigment

Research progress on functional edible natural pigment
ZENG Qiao;DONG Wen-bin

..............page:22-24

The quality of pickled vegetables and the progress on the nitrite issue
SHI Zhen-xing;HU Yong-jin;ZHU Ren-jun

..............page:25-29

Development of study on sensory evaluation in food
ZHU Jing;LV Fei-fei

..............page:29-31,49

Insight into status and improvement of AS 3. 951 used in fermentation of soy sauce in China
XU De-feng;ZHAO Mou-ming

..............page:32-38

Progress in research of the extraction of essential oil from Zanthoxylum Bungeanum Maxim
ZHANG Ying;ZHANG Wei-ming;SHI Xue-ping

..............page:39-42

Study on the effect of nitrite in sour soup of diferent lactic acid bacteria
XU li;DAI Yue-zong

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

Research on garlic oil antibacterial activity of humen probiotics and pathogen in Vitro
ZHONG Ying-ying;ZHANG Yi-jie;YU Wan-guo

..............page:47-49

Comparison of antioxidant activities and free radical scavenging potential of black pepper and white pepper (Piper nigrum L. ) essential oils
WANG Ying;JIANG Zi-tao;LI Rong;HU Geng-hui

..............page:50-53,58

Study on the anti-microbial activity of cinnamon essential oil and its application on the preservation of needle mushroom
DENG Jing;TAN Xing-he;ZHOU Xiao-yuan

..............page:54-58

Study on the optimum hydrolysis process conditions of flavour material extracted from pig bone based on microwave
YANG Ming-duo;SHEN Chun-yan;ZHANG Gen-sheng

..............page:59-62,66

The anti-oxidative and ACE inhibitory activity in low salt sufu making
ZHANG Xiao-feng;FAN Jian-ming;CHEN Mu-hua;WANG Li-ying;LI Li-te

..............page:63-66

Mutation breeding of purple monascus producing high-yield pigments
DENG Jing;MA Qin-yuan;WU Hua-chang;FANG Chun-yu

..............page:67-69,74

The identification and toxicity study of ASP. Flaxus isolated from gray sufu producing muoor
WU Cai-mei;WANG Jing;SUN Wei-wei;CAO Wei-qiang;WU Xiu-qun

..............page:70-74

The research of fermentation of carrot by multi-lactobacillus
WANG Hai-ji;ZHAO Hui;YAO Qi

..............page:75-76,87

Watermelon paper vinegar technique of production engineering study
YANG Sheng-ao

..............page:77-79

Application of activating brewing technique in the pond with spraying-extraction technology of soy sauce brewing
ZHANG He-ying;WU Jin-xia;WEI Chun-yuan;GUO Gui-zhong;JIN Hua

..............page:80-81

Study on the making of ready-to-eat shrimp paste with the shrimp of rquatic products waste
SONG Qing-wu;DING Li-xiao;HAO Bing-jin;SU Chao;GU Jin-jin;HE Zhao-zhu

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

Development and preparation of shrimp sauce with shrimp shell
REN Xian-e;YANG Feng;WEN Wei-heng;HUANG Yong-chun

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

The process research of improving the amino nitrogen in Pixian bean paste
WANG Tao;CHE Zhen-ming

..............page:88,106

Analyses on production engineering and nutrition of mucor-fermented soybeans
ZHOU Yu-lan;CHEN Yan-zhen

..............page:89-91,94

Simultaneous determinations of sodium glutamate and I+G in chicken essence by the ultraviolet spectrophotometric method
ZHENG Sheng-biao;TANG Jing

..............page:92-94

Application of micro-wave digestion atomic absorption spectroscopy in the determination of plumbum concentrations in soy sauce
SUN Lin-chao

..............page:95-97

Activity of protease determination method for Pixian bean sauce starter propagation with UV-Visible spectrophotometer
LI Lin-jiao;CHE Zhen-ming

..............page:98-100

Analysis of metallic elements in fruit vinegar
LIU Feng-zhu;NIU Xiao-ming;WANG Ying-ying

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

Analysis of aroma constituents in vinegar by head space solid phase micro extraction (SPME) and gas chromatogr aphy-Mass spectrometry(GO- MS)
WEI Yong-yi;SHI Xiao;MA Yong-kun;GUO Ming-yue;ZHAO Yong-gan

..............page:103-106

Study on the antioxidant activities of pork fragrance
TANG Wen;WU Ying;XU Dan-ping

..............page:107-109,113

The condition of developping of stevia sweeteners in our country
ZHAO Xiu-ling

..............page:110-113

Study on ultrasonic-microwave synergistic extraction of curcumin
YANG Jun-jun;LI Xiang-zhou;KUANG Chun-tao;WU Bin

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