China Condiment 2011 Issue 1 Influence of water control in soy sauce brewing

Influence of water control in soy sauce brewing
LI Xuan;WANG Jun-gao;SUN Xi-ye;GAO Xiao-juan

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

Research progress of clarification technology of fruit vinegar
YAO Chen;YOU Tao

..............page:68-70,78

Analysis of volatile components in sweet flour paste by SDE,solvent extraction and HS-SPME
MENG Yuan;QIAO Yu;KANG Xu;LI Dong-sheng;HUANG Hong-xia

..............page:97-100

Study on the particle jam made of lemon peel and marc
WANG Yi;LIU Xue-wen;TAN Xiu-lin

..............page:65-67

Identification of animal and vegetable condiments in protein hydrolysates with GC/MS
MU Zhi-chun;ZHAO Hua-mei;XU Qin;JIANG Zhi-gang;HAO Peng-fei;ZHENG Shi-xiang

..............page:116-120

Production technology of a new-style peanut fusion sauce
HONG Wen-yan

..............page:63-64

Study on the storage stability of duck liver paste at room temperature
LI Zhi-fang;YAO Fang;WANG Zheng-yun;XU Hai-xiang;QU Gui-xiang

..............page:33-35,44

Effect of supplementary materials on flavor of natto
CHEN Wen-shan;GUAN Yin;XIAO Ran;LI Chun

..............page:55-57

The study on HPLC finger-print of Wantong soy sauce and the application in identification
AN Ying;LI Su-ting

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

Preparation of emulsified Ginger Oleoresin
LI Ning;WANG Jian-ping;WEI Bing-qian

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

Optimized conditions based on RSM for the processing technology of rosa roxburghii tratt vinegar
LIU Chun-mei;ZHANG Shou-yi;DAI Heng-yan;TAN Shu-ming

..............page:40-44

Qualitative study on chemical constituents of amomum tsao-ko
LIU Xiao-ling;QIU Hou-yuan;WANG Qiang;WU Li-yu;ZHANG Cheng-hui

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

Study on utilization of the rest of salted mushrooms for export
ZHANG Chang-gui;WANG Xing-hua;ZENG Wen-qiang

..............page:45-47,51

A study on preparation of mixed protein peptide by double enzyme and microwave
WANG Yan

..............page:61-62,64

Determination of oxidation value of soy sauce and its application
CHEN Shi-qi;XIAO Zhao-jing;HU Hua;LI Gen-rong;WANG You-jian;YANG Yan;ZHU Yong-hong

..............page:101-103,120

Screening of higher cellulase-producing mutant under solid fermentation and its culture condition
GONG Yong;ZHAO Dong;HU Xiao-long;LIN Shan

..............page:52-54

Research on chemical composition of volatile oil of natural spice, Origanum majorana L.
JIANG Zi-tao;ZHOU Wen-jun;LI Rong

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

Optimization of technology for microwave-process of condiment oil of chill by response surface methodology
GE Huan-sheng;YU Xin;HU Lin-zi;MA Yong-quan

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

The effect of yeasts for the flavor of brewing soy sauce
XU Gao-dan;CHEN Min;JIANG Yu-jiang

..............page:28-32

Research progress on citric acid fermentation and prospect of it
SUN Rong;WANG Yan;YANG Ping-ping

..............page:90-92,96

Study on the chemical constituents of volatile oil from leaf of citrus aurantium var. amara Engl.
SHENG Jun-yi

..............page:111-113

Nondestructive detection of total acid content in vinegar based on NIR combined with partial least squares
HUANG Xiao-wei;WANG Kai-liang;SHI Ji-yong;ZHOU Xiao-bo;XIA Rong

..............page:107-110,113

xin xi dong tai

..............page:后插11

Applications and prospects of food additives in complex seasonings
LI Da-feng;JIA Dong-ying;YAO Kai

..............page:1-4,21

An approach to the use and development of food additive
ZHANG Lei;ZHANG Xue-jun

..............page:10-13

Study on effect of brewing processes on the formation of flavor substances of wheat flour paste
KANG Xu;ZENG Can-wei;HUANG Hong-xia;JIN Hua-yong;YANG Jin;LI Dong-sheng

..............page:58-60

Appliction and prospects of enzyme preparation in food
liu bai zuo ; liu li guo

..............page:14-16

Research of peeling rapeseed protein enzymed by proteinase to produce meat flavors
ZHAO Yan-yan;HU Lin-lin;ZHAO Hong-wei;JIANG Shao-tong

..............page:93-96

Spectrophotometric determination of iodine in common salt by oxidation decoloration of methylene blue
SHI Xian-yi;LI Shi-tan;GAN Chang-jun

..............page:114-115

The optimization on step hydrolysis condition of flavoreyme and protease in fat minced meat powder
ZHANG Gen-sheng;HE Li-ying;YUE Xiao-xia;HAN Bing

..............page:17-21

Preliminary study on the extraction process of capsaicin
DENG Xiang-yuan;GAO Kun;WU Song;ZHU Li

..............page:74-78

The summarize of nondestructive measurement techniques in food industry
LU Xue-hua;CHENG Jian;WANG Qin

..............page:5-9,21

Response surface methodology for optimizing microwave-assisted extraction of betalain from Beta vulgaris esculenta
WANG Zhen-yu;HAO Xiu-mei

..............page:85-89

Synthesis of nipagin ester in ionic liquid
YIN Da-wei;LIU Yu-ting;MIAO Dong-lin

..............page:79-80

Study on extraction technology of porcine ossein
ZHAO Yong-gan;DAI Jian-hua;LI Chao-min

..............page:81-84