China Condiment 2009 Issue 6 The present situation of food sweet flavor additive and the ways of examining

The present situation of food sweet flavor additive and the ways of examining
ZHAO Xiuling

..............page:24-29

Research on lactobacillus health function and its application in food industry
ZHAO Longfei

..............page:30-33

A tentative discussion on aflatoxins pollution in condiment fermenting
WANG Tao;CHE Zhenming

..............page:34-36

Analysis of mechanism of IMP synthesis
LV Dongpo;LV Guanglei;SHI Zhenxing;ZHU Renjun

..............page:36-40

Study on the antibacterial capability of onion, ginger, garlic and their mixtures
HUANG Hu;XUE Yongqiang;CUI Zixiang

..............page:41-43

Study on the brewing technique of lemon fruit vinegar
LI Zuomei

..............page:44-46,49

Comparison the nitrate removal rate in celery during different soaked solutions
ZHANG Qingle;WANG Hao;ZHANG Liqing;ZHANG Wenping;TANG Xinqiang

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

Medium improvement by orthogonal rotary combination design for Subtilisin FS33 production by Bacillus subtilis DC33
WANG Chengtao

..............page:50-53

Study on fermentation techniques of honey vinegar
MA Rongshan;GUO Dan

..............page:54-55,63

Technological study about processing Rosa roxburghii Tratt
LIU Chunmei;DAI Hengyan;TAN Shuming

..............page:56-59

Preliminary study on the extraction of capsaicin
XU Jin;WANG Kuiwu;SHEN Lianqing;WANG Xiangyang

..............page:60-63

Purification of anthocyanins from purple corn bract by XAD-7HP macroporous resin
WU Kewei;ZHAO Xiaoyan;LI Yingbiao;MA Yue;ZHANG Chao;MU Jie

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

Research progress on savory flavoring
QIAN Min;BAI Weidong;CAI Peidian;XIAO Yanqing

..............page:107-111

The application of HACCP system in spicy dried beef processing
WANG Li;RAN Xu;JIA Dongying

..............page:112-114

Application of Nisin crude preservative in food industry
WANG Yu;WU Can

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

Determination of ethyl acetate content in sauce by gas chromatography
LI Yanqing;FU Dayou;WANG Rong;XU Xiaoling

..............page:97-99

Optimized and improvement of determining the content of sodium cyclamate in flavoring by GC
WU Qinmin

..............page:93-96

Comparison for three determination methods of saltless soluble solid material content in soy sauce
ZHANG Wende;HU Zhifen;ZHANG Lin;LI Dongbo

..............page:89-92

HACCP system applying successfully in Beijing Olympic Games catering
WANG Hongmei

..............page:117-119

guan yu ti sheng zuo xian dou ban pin pai li de shi chang guan cha yu si kao
han yong qi

..............page:115-117

Bean paste in the determination of flavonoids
HUANG Yuling;WANG Hong

..............page:86-88

Research on processing of acetic acid fermentation of pepper
SU Zhan;QIU Shuyi;GUO Ming

..............page:83-85

The optimal technical parameters on rinsing and desalination of meicai
HUANG Wei;ZHAO Linghua;LI Yuanzi;LUO Shucan;XUE Ziguang

..............page:80-82

Technical test general buletin of rice saline sugar syrup mixing solid koji with process of sun fermentation soy sauce
CHEN Yanzi

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

Hericium erinaceus vinegar production process
WANG Guangyao;CI Zhao

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

Studies on process technology of vacuum freeze dried cowpea
ZHANG Zhiqiang;YANG Qingxiang;SUN Laihua;GE Liang

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

Study on the old Shanxi nature vinegar
YAN Jingzong;TAN Xueliang

..............page:69-72

Productin process of mushroonm garlic sauce
Liu Gouxin

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

Application of aromatic microorganism in soy sauce fermentation
ZHAO Mei;LENG Yunwei;TANG Shengbai;QUAN Wu;PAN Wei;LI Jingtong

..............page:64-67