China Condiment 2010 Issue 3 Application of HACCP in low-sugar jam production

Application of HACCP in low-sugar jam production
zeng xiao fang ; huang wei ping ; liu hong feng ; bai wei dong

..............page:107-113

Sauce development with Japanese diet culture
jin yan

..............page:25-27

Study on the processing technology of clarified ginger juice
wang ji hong ; kong fan dong ; wang lian feng ; zu guo ren

..............page:74-77

The application of immunolabelling technique in food safety detection
ren ya ni ; che zhen ming

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

Optimization of extraction technology of effective components from Mustard
zuo yong ; pan xun hai

..............page:93-95,99

Research on processing technology of natural Anchovy flavorful sauce with by-products of Anchovy by enzymatic hydrolysis
zhang jing ; zheng xiao jie ; xu jing ; li lai hao ; xue chang hu

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

The influence of activating agent on spore germination rate of Aspergillus oryzae
wu jin xia ; cheng hui xin ; zhang he ying

..............page:58-61

Application in food spice of Angel Yeast Extracts
li pei

..............page:37-42

fang xiang shi jie ( si ) diao wei qian tan

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

Analysis of the monosaccharide compositions of Fistular Onion Stalk (Allium schoenoprasum L.) polysaccharides from the processing wastes in Xinghua
zhang ying ; zhang wei ming ; shi xue ping

..............page:96-99

Primary screening of aspartame synthesizing strains
cui jian dong ; zhao gui xia ; zhang ya zuo ; xue ru ; wang zhi fang

..............page:102-104

The research of the product of abalone sauce
zhao wen hong ; cai pei dian ; bai wei dong ; chen tian zhong

..............page:86-88,92

Study on the maintaining freshness technology of fresh-cut Vigna sinensis
yan ping mei ; yue hong ; cui shu yan ; shi wei xia ; wang qiao xian

..............page:78-82,85

Study on scale-up of the fermentor of selenium-enriched aspergillus oryzae
pan yan ; fu zuo ; liu si zuo ; chen ya guang

..............page:51-54

Safety evaluation of food flavoring substances
lv xiao hua

..............page:22-24,27

Study on process conditions of Lentinus edods sauce by enzymolysis
zuo jin ; li hui xing ; li jie

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

Research progress on volatile flavor compounds with antimicrobial activity
mei jun ; wu shi min ; xu zuo

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

The application and development trend of additives in condiments
zhang peng ; liu xue wen ; wu xue ming

..............page:105-106

Studies on the enhancing Pixian horse-bean grains ferment by the co-culturing lactobacillus shanghai brewing 1.08 with Candida versatilis SZ-1
li cong hu ; zheng jia ; xie fei ; chen xin ; huang jun ; huang zhu ; zhou rong qing

..............page:66-70

The effect of various fermentation time and extracting condition on the cellulase activity
du guo jun ; wu yun hong ; jiang cheng ying ; dan hui jun

..............page:55-57,61

Study on the rheological properties of shinsen nasu sauce
ruan mei juan ; wang er li ; dan sheng zuo ; dang yi miao

..............page:62-66

Identification of illegal additive-hydrolyzed animal protein in soy sauce
pu jun qiang

..............page:100-101,117

Study on sterilization of composite spice oil to crude fish and its application in soybean sauce
duan xue juan ; wu ke gang ; chai xiang hua ; di zhu cheng ; zhang wen ; lin ruo hui

..............page:71-73

Research advances of extraction technique of garlic oil
wang yao feng ; sun zuo ; xiong xiao hui ; lu li xia

..............page:31-33,47

Isolation and purification of linoleate isomerase from Lactobacillus acidophilus and its enzymology characteristics
yao zuo zuo ; han chun ran ; meng jie ; zhang shuai ; ma yong qiang

..............page:43-47

Antioxidant activities and free radical scavenging potential of Amomum tsao-ko volatile oil
feng xue ; jiang zi tao ; li rong

..............page:48-50,54