China Condiment 2009 Issue 9 The research progress of microorganism melanin

The research progress of microorganism melanin
ZHAO Long-fei;XU Ya-jun

..............page:31-34,68

Application of Lactobacillus in Chinese traditional brewing condiment
WANG Fu-jie;LU Fei;JI Feng-di;ZHANG Jian;LI Dong-wen;HUANG Chi-du

..............page:24-26

Application of sensory evaluation in soy sauce
LI Rui-xiao;WANG Jin-mei;LIU Le-ning

..............page:27-30

The developments of functional foods and the new trend of raw material of functional foods
ZHAO Xiu-ling

..............page:35-39

qian tan shi pin an quan ying cong shi pin tian jia ji zhua qi
zhang ling

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

Study on the antioxidant activities of celery seed essential oil
DUAN Guang-dong;JIANG Zi-tao;LI Rong;LI Qing-peng;SUN Jian-ping

..............page:50-53,56

A study of the microbes and effiency of the preservative system of a sauce
LI Wen-ru;XIE Xiao-bao;SHI Qing-shan;OUYANG You-sheng;CHEN Yi-ben

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

A study on hydrolysis shrimp powder by double enzyme and preparation of shrimp flavoring bas
WANG Yan

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

Antioxidative activity of mulberry vinegar and green tee viniger
JIN Jie;ZHANG Feng

..............page:54-56

Mutagenesis of Aspergillus oryzae and the screening of a multienzyme system high-producing strain
ZHOU Qiyang;TAO Wen-yi

..............page:57-60

Flavor powders the use of static high-voltage pulsed electric field(PEF) in the Sterilization experiments
DU Cun-chen;YAN Wei-qiang;YAN Hui-geng;LIN Hui-zhu

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

A study of optimal recipes for traditional cold noodle broth of Korean minorities
LI Fan-zhu;LI Dong-ling;ZHAO Jin-wei;ZHANG Xian

..............page:72-76,79

Discussion on process parameters of vacuum sugar permeability in fasciolopsis of brown sugar
ZHANG Feng;ZHUANG Gui-dong;OIU Hong-wei;ZHANG Lu-yao;GONG Min-hao;CHI Yu-sen

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

Study on Analizing the component and evaluating on the Antioxidative activity of the First, Secondary and Third Filtrate in brewing of soy sauce
LI Dan;LI Ying;ZHAO Mou-ming

..............page:64-68

The study of the compound seasoning for the stir-fried beef
LI Guang-hui

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

Research of new-type health vinegar production technology
LI Kui;MAO Li-chang

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

Study on the production technology of vinegar beverage with Chinese hawthorn and apple pear
JIN Yan-mei;LIU Xiao-jie;XU Ji-ze

..............page:83-86,89

Study on brewing technology of shaanbei sour jujube vinegar
DU Kun

..............page:87-89

Factors effecting the chilli oil quality
YIN Min

..............page:93-95

Study on the extraction of allicin in the Saimaiti garlic
WANG Wei;Gulinazi;LI Jin-yu;PANG Huan-ming;FU Li

..............page:90-92

Lycopene health function review
ZHANG Li;WANG Zheng-jun

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

The application of GC-MS on food industry
QIAN Min;LIU Jian-zhen;BAI Wei-dong;CAI Pei-dian

..............page:101-104,108

Study on the flavourzyme enzymolysis of soybean protein for preparing Foam powder
LV Ying-hui;PAN Hai-tao;ZHANG Dao-lei;YU Jie

..............page:96-97,100

zhen kong dai zhuang jiang xiao cai , jin kao ba shi mie jun bu an quan dui zhen kong dai zhuang xiao cai zhang dai wen ti po xi yu ying dui cuo shi
ma jin gui

..............page:109,117

Quality evaluation system of startor of Douchi by methodof analytical hierar-chy process
QIAN Jia-liang;KONG Fei;SONG Jun-mei;PEI Dao-guo;CUI Shu-hua;ZHANG Li-dong

..............page:105-108

SWOT analysis of vinegar business development in Shanxi and its countermeasures
ZHANG Wen-jia

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

Discussion about standard "SB 10337-2000 blended vinegar"
YE You-wei;WU Jue

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

Promotion on condiment enterprise\'s development based on library 2.0
LIU Li

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