China Condiment 2010 Issue 12 Study on processing technology of compound vinegar of banana and orange

Study on processing technology of compound vinegar of banana and orange
XING Pan-pan;DENG Kai-ye;TAN Mei-chun

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

HPLC method for simultaneous determination of benzoic acid,sorbic acid, tartrazine and turmeric in Sichuan pickles
CHEN Jun;HUANG Qiong;ZOU Ping;WAN Hong-mei

..............page:104-106

Microwave digestion-hydride generation atomic absorption spectrometry determination of lead content in lobster sauce
ZENG Xiang-ying

..............page:109-112

Research on producing technologies to produce functional Zhenjiang vinegar by using monascus and Lactobacillus Plantarum
YU Yong-jian;ZHANG Shu-ping;ZHAO Shun-hua;LIN Shan-shan

..............page:68-70

Study on the brewing technology of vinegar beverage with Seabuckthorn
LI Kui;LU Hong-yi

..............page:71-73,79

The factors affecting the quality of bacteria-based sufu
LIU Jing-quan;ZHENG Xi-qun;TANG Xiao-jun;GUO Hong-wen

..............page:35-36,59

Homemade lobster sauce nutrients calcium, magnesium, copper determination
ZHANG Shi-xian;JIN Qian;XU Si-duo

..............page:107-108,112

Response surface optimization of normal pressure hydrolysis process of xylose from bagasse
SUN Wei-dong;LIU Rong;LIANG Jin-hai;ZHANG Juan;XIE Wei

..............page:83-86,98

Study on liquid fermentation to produce monascus pigment with corn flour and antisepsis in food
FAN Zhi-cheng;XU wei;WANG Jin-feng;CHENG Yu

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

Studies on clarification effects of chitosan for pear vinegar
YANG Fu-chen

..............page:37-40

Studies on extraction of flavor nucleotide from the foot body of Lentinus edodes with cellulose enzyme
WU Guan-wei;LI Min;LIU Yin;HE Xiao-feng;BIAN Yin-bing;HUANG Wen

..............page:41-43,59

Enzymatic hydrolysis of beer yeast for preparation of meat flavor
REN Wen-bin;LIU Ying;DENG Li-fen

..............page:74-76

Stability of IMP and GMP and its application in preserved vegetables
YANG Lian;SHEN Yan-ting;LI Ying-yu;HE Feng-zhu;ZENG Ze-sheng;ZHAO Jian-xin

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

Supercritical CO2 extraction and analysis of star anise oil
YANG Jing;LI Rui-li;CHEN Zhi-fei;LIU Chun-kui

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

Determination total arsenic in food by microwave digestion-hydride generation atomic absorption spectrometry
ZHANG Zhi;MO Xiao-ling

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

Determination of volatile components from sweet flour paste by SPME-GC-MS
KANG Xu;MENG Yuan;QIAO Yu;LIU Cai-xiang;LI Dong-sheng;HU Jian-zhong;HUANG Hong-xia

..............page:99-103,106

Study on application of HACCP in processing of Guizhou meat fried capsicum sauce
WANG Xiu-jun;NIU Li-qun;LI Bao-sheng;QU Yuan;MA Gui-ying

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

Preparation of compound seasoning from mycelium of Termitomyces Albuminousus
LUO Xiao-miao;SHI Bi-bo

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

Research progress of producing strains and brewing technology of fruit vinegar
YAO Chen;YOU Tao

..............page:31-34

A primary study on extraction of 5′-phosphodiesterase from malt gained by barley germination
GUO Jian-hua;SUN Li-hua;LIU Xiao-lan

..............page:44-47

Study on purification by macroporous resin and antioxidant activity of flavonoids from zingiber
WANG Na;CHU Yan-liang

..............page:51-55

Development of Physais pubescens L. fruit vinegar beverage
WANG Zhi-tong;GU Yan;LIN Ke;WEN Lian-kui

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

Study on optimizing the processing parameters of caramel pigment by extrusion technology
YUE Yi;LIU Xue-wen;WU Xue-ming;SHEN Hui

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

Research progress of yeast extract
GUO Yong;PANG Hong-jian

..............page:24-27,34

The influence of salt in soy sauce brewing
LIU Qing;WANG Jun-gao;LI Xuan

..............page:28-30

The application of natural plant food spice in cooking
LI Yong-ju;DING Yu-yong

..............page:113-116

Studies on capsaicin\'s extraction, purification and effect on threshold of four basic tastes
YOU Jian-ming;LIU Fang

..............page:48-50,67

Preparative RP-HPLC for natural capsanthin and β-carotene
YU Chao-qi;WANG An;LI Chong-ying

..............page:87-88,92