China Condiment 2010 Issue 4 Study on preparation of garlic oil microcapsules by piercing-solidifying method

Study on preparation of garlic oil microcapsules by piercing-solidifying method
gong yan pei ; wang xiao yang ; liu zhi qiang ; zhang yan

..............page:61-64

How to make the Shanxi soy Sause as Laochen Vinegar and Fenjiu as famous
han yong qi

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

A new synthetic approach to some derivatives of 1,3-Dithiocyclopentane
feng zuo ; yu ai nong ; hu wei bing

..............page:115-116

Study on optimization of ultrasonic-assisted enzymatic extraction of hazelnut shells pigment
zhao yu hong ; wang jing ; jin xiu ming

..............page:110-114

Studies on the processing technology of mixed vegetable condimen t
zhang chang gui ; wang xing hua ; zeng wen qiang

..............page:82-84,105

Analysis of aroma components in Hippophae rhaxnnoides L. vinegar by GC/MS
wang yong zuo ; niu guang cai ; zhu dan ; fan zhao jun

..............page:94-96

Fingerprint analysis of the volatile chemical constituents in zanthoxylum schinifolium sieb.et zucc and zanthorylum bungeanum of Sichuan Hanyuan
yan hong ; xin song lin ; peng de chuan

..............page:89-91

Production reasons of foreign body and allochrous MSG by MSG refined process and preventive measures
liang li he

..............page:79-81

Human health and four flavoring spices
zuo jin ping ; li xiu feng ; wang qing hui ; shang xiao zuo ; du zuo

..............page:32-34

Fading spectrophotometric determination of iodate ion in salt with indigo carmine
ma wei xing ; liu ying hong ; sha ou ; zhu yan rong

..............page:100-102,114

Study on chemical constituents of the volatile oil in Kaempferia galanga L.from Guangxi by GC-MS
chen fu bei ; liu hong xing ; luo shao hua ; chen shao dong

..............page:103-105

Study on quality analysis and flavonoids extraction technology of capsicum seed
li da ; wang zhi song ; ding zhu hong ; deng sheng yi

..............page:48-51

Transglutaminase and its application research progress in food industry
cai pei zuo ; bai wei dong ; zhao wen hong ; qian min

..............page:35-38,47

Research progress on natural aroma compounds with antioxidative activity
xu zuo ; wu shi min ; mei jun

..............page:24-27

Studies on the effects of salted chilli mash quality by co-culturing halotolerant yeasts and lactobacillus
chen xin ; huang jun ; li cong hu ; zheng jia ; xie fei ; zhou rong qing

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

Antioxidant activity of components in white pepper by gas chromatography-mass spectrometry
shi jun hui ; dou hai gang

..............page:92-93,96

Study on fermentation technology of pineapple vinegar
li nan zuo ; liu chang hai ; huang jin ming

..............page:76-78

Development and application advances of Bacillus natto
wang xu bing ; lou yong jiang

..............page:28-31,34

Study on safety of zanthoxylum in Sichuan dishes
lv xiao hua ; lv xiao yan

..............page:56-60

Fuzzy evaluation and application of cross-linked octenyl succinic anhydride modified starch in oyster sauce
shi hai xin ; xiong zheng ; fang huai yi

..............page:73-75,88

Application of robust statistic technology of proficiency testing for amino acid condition nitrogen in soy sauce
li dong gang ; sun chang hua ; wang yu zhi

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

Study on fermentation technology of black bean natto
yang hua song ; zhang xiao dong ; ruan mei jie ; hu yong jin

..............page:85-88

Antioxidant activities and free radical scavenging potentials of natural spice, Pimenta dioica essential oil
feng xue ; jiang zi tao ; li rong ; wang xiao wen

..............page:52-55

The discussion on the application of spices in meat products
shi kui chun ; lin su rong

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

Detection of hydroxyproline in soy sauces by high performance liquid chromatography
hu hua ; lv ding ; du qing ; zhang wei guang ; zhu yong hong

..............page:106-109

Study on using Supersonic wave to disrupt Monascus purpureus cell in extraction of Monascus pigment
huang dan ; fang chun yu ; zhou jian ; wu hua chang ; he guo qin ; xie ji zhou

..............page:65-68

Study of the antibacterial activity and preservative effect of nine kinds of essential oil
qian zuo ; zhao bo tao ; xia jin ; huang xiao de

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