China Condiment 2010 Issue 8 Status quo and countermeasures of natural flavor industry in China

Status quo and countermeasures of natural flavor industry in China
lin hui zhen ; bai wei dong ; zhao wen hong ; cai pei zuo

..............page:29-33

Comparison of the enzyme characteristics between Aspergillus oryzae Y29 and A. oryzae Shanghai blewed 3.042 during soybean paste seed culture
guo ji ping

..............page:51-52,58

Determination of the trace iron in monosodium
li fu lan ; yan jie ; guo jin quan ; li li

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

Study on clarification technology of pomelo vinegar
ma yong quan ; yu xin

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

Edible mushroom trial-manufacture of pickles
li jin hong

..............page:66-67,77

Research on effecting factors and characteristic about the ciba-chili oil
yin min ; chen ying fu ; qiao xing ; jiang zuo zuo

..............page:62-65,77

How to make Korean Pickled Vegetables and its flavor chemical principles
su yang

..............page:71-74

Study on anti-oxidation of illicium extracts
zuo xiao ping ; he yong xin ; deng kai ye

..............page:56-58

The best technology of preparation of flavor extracts from fruiting body of Lentinula edodes
he pei xin ; liu lin fei ; geng lu zuo

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

Normalization of plasma lipids by ginger
gu bing ; jin jian bo ; li yu ping ; you jian

..............page:36-39

Study on the maltodextrin production from corn starch with high temperature α-amylase
xue mao yun

..............page:53-55,58

Study on conditions of extracting pepper oleoresin
cao yu ; dou hai gang

..............page:43-46,104

Optimization of pre-processing conditions for enzymatic hydrolysis of egg-white protein through response surface methodology
liu xiao yan ; guo li dong ; meng dan ; lv dan

..............page:59-61,70

Research on processing technology of flavoring paste of Armillaria mellea and garlic
shao xin ru ; sun hai tao ; xu jing ; jiang rui ping ; li tian ming

..............page:75-77

The study of risk assessment about chlorine propanol in compound soy sauce
zhang shou wen ; wang guan yu

..............page:34-35,42

Quality control and deterioraion of needle mushroom
si bo

..............page:84-85

Determination of amino acid in vinegar by spectrophotometry after decolored by activated carbon paper
qiu ran ; qiu lin you ; li qiu yu

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

Analysis of amino acid component in e-gum soybean sauce
shi hai ying ; xu wei ; peng xiang qian ; xu xiao yan

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

Current extraction, purification and antimicrobial effect of capsaicin
song yan xian ; zuo yu tao

..............page:26-28

The study of Waste beer yeast autolysis process conditions for the functional flavoring agents development
wang ren lei

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

Study on processing technology of onion paste
mou jian lou ; yuan she qiang ; li jian qiang ; he yi ; liu lin

..............page:86-89

The application of HACCP system in production of pickle enterprise
yan zheng cai ; zhang xue feng ; ding wen jun ; wang wei long ; wang yan li ; yu zhi gang

..............page:116-119

Technology of brown pigment from hazelnut shell with microwave-assisted extraction and antioxidative activity
zhao yu hong ; jin xiu ming ; han long hua ; wang zhen yu

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

How about vegetable powder production implementation of HACCP
xia guan gen ; ye hong fen ; mao zuo zuo ; shen zi lin

..............page:114-115,119

Spectrophotometric determination of EDTA-2Na content in food with iron(Ⅲ)-potassium thiocyanate system
sha ou ; ma wei xing

..............page:96-98,101

Determination of inorganic elements in Curcuma longa by ICP-MS/ICP-AES
chen shao dong ; chen jian ping ; chen fu bei

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

The ultrasonic extraction technology on total flavonoids from big ginger
wei xue feng

..............page:107-109

Study on flavor papier-mache mushroom
lu zuo ; cheng yu lai

..............page:78-79,82

Freshener and mixed powder
lin chun bo

..............page:83-84

Identification and purification of amylase components in mature koji of soy sauce
wu jin xia ; zhu xiu yan ; zhang he ying

..............page:47-50

Caramel stability and its effect on vinegar stability
lv hui wei ; yu shuang ; sun yu mei ; cao fang

..............page:24-25,28

Optimization on extraction process of garlic oil and composition analysis
hu yin chuan ; li ming yuan ; xu kun ; qiu yi zuo

..............page:90-92,95