China Condiment 2010 Issue 6 Research of characteristic aroma constituents of vinegar

Research of characteristic aroma constituents of vinegar
wei yong yi ; jiao tuo wen ; cui guang ; zhang li ; li chao min

..............page:99-101

Study on production of strawberry vinegar by immobilization technology
li xi teng

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

Research progress on Zanthoxylum schinifolium sieb.et Zucc
yao jia ; pu biao

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

Study on enzymolysis of grape vinegar
wu yun ; li kai jun ; zhou jian zhong ; dong yan ; li zuo zuo

..............page:43-45,53

Processing technology of eleocharis tuberose peel fruit vinegar by surface liquid fermentation
gao zhi ming ; luo yang he ; chen zhen lin

..............page:82-85

The research on the development strategy of four famous pickled vegetables in Sichuan cuisine
su yang ; zhang cong ; wang chao hui

..............page:25-29,42

Study on microwave extraction and stability of red pigment from of Garcinia mangostana L.
zhang xiao man ; ma yin hai ; li yong

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

Introduction of the detection and coercion of aflatoxin in fermentation products
jin xue min ; che zhen ming

..............page:30-31

From the Food Safety Law to see the perfection of regulation system of Chinese food safety
wang wei dong ; zhao shi zuo

..............page:22-24

Research progress on the extraction and purification methods of lycopene
zhou dan hong ; cai hong ; xu ji gui ; geng tao

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

Withdraw high pure-capsaicinoid of use component solvent extract-alkali dissolves crystallization
zhou hua ; nie ling yan ; jiang yin li ; lv xun feng ; qiang min

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

The research on the development strategy of four famous pickled vegetables in Sichuan cuisine
su yang ; zhang cong ; wang chao hui

..............page:25-29,42

Study on processing technology of Health Vinegar using grape skin and seed
li feng ying ; jia wen lun ; zhang jian cai

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

Processing technology of eleocharis tuberose peel fruit vinegar by surface liquid fermentation
gao zhi ming ; luo yang he ; chen zhen lin

..............page:82-85

Withdraw high pure-capsaicinoid of use component solvent extract-alkali dissolves crystallization
zhou hua ; nie ling yan ; jiang yin li ; lv xun feng ; qiang min

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

Study on enzymolysis of grape vinegar
wu yun ; li kai jun ; zhou jian zhong ; dong yan ; li zuo zuo

..............page:43-45,53

Research progress on Zanthoxylum schinifolium sieb.et Zucc
yao jia ; pu biao

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

Study on production of strawberry vinegar by immobilization technology
li xi teng

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

Research of characteristic aroma constituents of vinegar
wei yong yi ; jiao tuo wen ; cui guang ; zhang li ; li chao min

..............page:99-101

Study on microwave extraction and stability of red pigment from of Garcinia mangostana L.
zhang xiao man ; ma yin hai ; li yong

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

Studies on antimicrobial activities of water-soluble fraction of the volatile compounds from Star-anise
wang tong yu ; tian yu hong ; zhou xiao liu

..............page:46-49

Research progress on the extraction and purification methods of lycopene
zhou dan hong ; cai hong ; xu ji gui ; geng tao

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

From the Food Safety Law to see the perfection of regulation system of Chinese food safety
wang wei dong ; zhao shi zuo

..............page:22-24

Studies on antimicrobial activities of water-soluble fraction of the volatile compounds from Star-anise
wang tong yu ; tian yu hong ; zhou xiao liu

..............page:46-49

Studies on the processing technology of combined flavor beef sauce
meng yue cheng ; gao hong ; chen jie ; zhang chen ; hong zuo ; pan jie

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

Simultaneous distillation and extraction fennel root oil
zhou li jian ; li bing chao ; liu zuo

..............page:60-61,65

Introduction of the detection and coercion of aflatoxin in fermentation products
jin xue min ; che zhen ming

..............page:30-31

Study on processing technology of instant flexible package Pteridium aquilinuml
hu yong jin ; lv dong po ; zhu ren jun ; yang hua song ; zhang liang qin

..............page:71-73,85

Fermentation technology of green algae protection sauce
du zuo

..............page:74-75,88

Microwave assisted hydro-distillation extraction of essential oil from of Kaempferia galanga L.
ling yu zhao ; liu jing liang

..............page:57-59,65

Fermentation technology of green algae protection sauce
du zuo

..............page:74-75,88

Studies on the processing technology of combined flavor beef sauce
meng yue cheng ; gao hong ; chen jie ; zhang chen ; hong zuo ; pan jie

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

Study on processing technology of instant flexible package Pteridium aquilinuml
hu yong jin ; lv dong po ; zhu ren jun ; yang hua song ; zhang liang qin

..............page:71-73,85

Study on processing technology of Health Vinegar using grape skin and seed
li feng ying ; jia wen lun ; zhang jian cai

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

Microwave assisted hydro-distillation extraction of essential oil from of Kaempferia galanga L.
ling yu zhao ; liu jing liang

..............page:57-59,65

Simultaneous distillation and extraction fennel root oil
zhou li jian ; li bing chao ; liu zuo

..............page:60-61,65

The study of process of the salted Shinsen nasu sauce
wang er li ; ruan mei juan ; yang rui xiang ; yin li juan

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

Determination of the amount of 13 metal elements in Zingiber Officinale Rosc. by FAAS
zhang li min ; chen fu bei ; zou ai lan ; chen shao dong ; luo shao hua ; zhang hai lang

..............page:106-107,117

Study of extraction and microencapsulation of nutmeg oleoresin
zuo xiao ping ; deng kai ye

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

Rapid programmed temperature gas chromatography for simultaneous determination of six common preservatives in vinegar sample
he feng yun ; yu hui ; yin zuo zuo ; zhu zi feng

..............page:108-110

Study on influence of gene dosage and DO on productivity of BMP by engineered P.pastoris
wang yan ping ; zhang bao chi ; meng zuo ; bai xiao jia

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

HPLC fingerprint analysis of vinegar of adulteration
liu xiao wei ; li zhong hai ; yang dai ming ; sun gui fang ; hu qiu long

..............page:96-98,105

Rapid programmed temperature gas chromatography for simultaneous determination of six common preservatives in vinegar sample
he feng yun ; yu hui ; yin zuo zuo ; zhu zi feng

..............page:108-110

Study of extraction and microencapsulation of nutmeg oleoresin
zuo xiao ping ; deng kai ye

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

The processing of soy sauce production used waste beer yeast
li xin jian

..............page:66-67,81

HPLC fingerprint analysis of vinegar of adulteration
liu xiao wei ; li zhong hai ; yang dai ming ; sun gui fang ; hu qiu long

..............page:96-98,105

Study on influence of gene dosage and DO on productivity of BMP by engineered P.pastoris
wang yan ping ; zhang bao chi ; meng zuo ; bai xiao jia

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

The processing of soy sauce production used waste beer yeast
li xin jian

..............page:66-67,81

Determination of the amount of 13 metal elements in Zingiber Officinale Rosc. by FAAS
zhang li min ; chen fu bei ; zou ai lan ; chen shao dong ; luo shao hua ; zhang hai lang

..............page:106-107,117

The study of process of the salted Shinsen nasu sauce
wang er li ; ruan mei juan ; yang rui xiang ; yin li juan

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

Discuss Chinese vinegar function and trend of development
liu zuo

..............page:32-34,39

Seasoning trend in Korea & Japan market
kyunik park

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

Seasoning trend in Korea & Japan market
kyunik park

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

Discuss Chinese vinegar function and trend of development
liu zuo

..............page:32-34,39

Study on new technique to accelerate flavor ripening of cured fish
zhang yin liang ; jiang chun peng

..............page:111-114,117

Study on new technique to accelerate flavor ripening of cured fish
zhang yin liang ; jiang chun peng

..............page:111-114,117

Optimum conditions for protamex hydrolysis of egg white proteins
liu xiao yan ; yu chun zuo ; zhang zuo ; zeng feng cai

..............page:62-65

Optimum conditions for protamex hydrolysis of egg white proteins
liu xiao yan ; yu chun zuo ; zhang zuo ; zeng feng cai

..............page:62-65

Double-peak-double-wavelength spectrophotometric determination of KIO3 with IO-3-I--Rhodamine 6G system
sha ou ; ma wei xing

..............page:102-105

Double-peak-double-wavelength spectrophotometric determination of KIO3 with IO-3-I--Rhodamine 6G system
sha ou ; ma wei xing

..............page:102-105