China Condiment 2011 Issue 10 The seasoned skills & blind test of concentrated chicken (sauce, paste)

The seasoned skills & blind test of concentrated chicken (sauce, paste)
SI Bo

..............page:115-120

Study on low-salt Jerusalem artichoke pickle with healthy
ZHANG Li-fang

..............page:66-68

Analysis of volatile flavor compounds in bean sprout by SPME-GC-MS
DENG Jing;ZHANG Wei-na;WU Hua-chang;XIAO Chen;ZHANG Liang;ZHANG Dong-yue

..............page:86-90

Study on instant nutrient soup of wild Armillaria mellea
SHAO Xin-ru;SUN Hai-tao;JIANG Rui-ping;WANG Zeng-bo

..............page:64-65,71

Effects of roasting on the variations of aroma compounds in Shanxi aged vinegar made from tartary buckwheat
WANG Ai-li;SONG Huan-lu;WANG Li-li;LI Zai-gui

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

Liquid-liquid extraction and GC / MS by analysis of aroma components of Shanxi vinegar lipid-lowering
YUAN Zhong

..............page:97-99,114

Determination of arsenic in food grade calcium carbonate by atomic florescence spectrophotometry
LIU Ling-zhi;DENG Quan-dao

..............page:81-85

Optimization of extraction process of lycopene by response surface methodology
WEN Yong-jun;CHEN Jie-shan;YOU Wen-juan;LUO Yan-nan

..............page:100-104

Study the pickles’ optimum conditions in lactobacillus preparation fermentation
LI Wen-ting;CHE Zhen-ming;LEI Ji;HUANG Qing-xia;LUO Qiang

..............page:33-38

The Research on simultaneous distillation and extraction of essential oil from Xinjiang Cumin
Korbanjhon Brad

..............page:105-108

Study on the effect of some nitrogenous compounds on the determination of amino acid nitrogen and total nitrogen in soy sauce
LIANG Yao-shun;ZHU Xin-gui;SUN Sheng-mei;ZENG Yuan-ling

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

RT-PCR assay for detection of chicken derived material in chicken essence seasoning
ZHOU Wei;ZHOU Zheng;LIU Dong;JIA Zhao-bin;ZHANG Yan

..............page:22-25

Antioxidant activity tests of mulberry vinegar and different vinegar by DPPH · method
JIN Jie;ZHANG Feng

..............page:42-43,47

Study on three acids inhibited decay microbes from packed pickled radish in series concentration NaCl
WANG Xiang-yang;JIANG Yi-fei

..............page:39-41,47

The influences of sunbathed time on the quality of soy sauce
ZHOU Jia-da

..............page:69-71

The studies on the supercritical CO2 extraction of star anise oil
CHEN Xiu-qing;DING Bang-dong;MAO Yun-fei

..............page:79-80,85

Comparative research of main nutritional components of Zanthoxylum schinifolium Sieb.et Zucc in different producing areas
LI Qian;PU Biao

..............page:13-17

Study on the processing technique of peanut dregs soybean sauce
HU Xiao-jing;ZUO Zhu;LI Guo-hua;ZHU Xu-fang

..............page:56-59

Clove essential oil extracting by SFE-CO2 and its bacteriostasis analyzed
WANG Jing-xin

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

Review of research situations of natural blue pigments in China
MAO De-jiang;ZHU Ya-ling

..............page:109-114

Study on salted fresh-keeping technology of flammulina velutipes
ZHANG Chang-gui;ZENG Wen-qiang;XIE Wu-rong;WANG Xing-hua

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

Study on Shikimic Acid extraction from Illicium Verum Hook.f.
CHEN Hao;CHEN Yu-chong;ZHANG Ji-guang;WAN Wei-chao;LI Liang

..............page:44-47

Analysis of chemical components of volatile oil in Xinghua Chinese Green Onion by GC-MS
SHAN Cheng-ying;JIANG Hong-fang;ZHANG Wei-ming

..............page:91-92

Establishment of quality control system of natural hot pot dipping sauce without preservative
HU Yun-feng;CHEN Jun-ran;HU Han-yan;XIAO Juan

..............page:60-63

Optimization of enzymatic extracting technique for chickpea peptide by response surface methodology
MA Wen-peng;FU Li

..............page:29-32,38

Research progress and application prospect of Curcumin
FAN Chun-Mei;LIU Xue-Wen;WU Xue-ming;ZHOU Shu-Lai

..............page:4-7

Study on a low-sugar compound jam with apple and strawberry
LI Su-yun;YANG Liu-zhi;DUAN Jian-wei

..............page:48-49,55

ti sheng jiang you feng wei , ying cong san ri qu zuo qi
ma jin gui ; wu bao kui

..............page:54-55

Application and development of microwave techniques in food industry
ZHU Niu

..............page:18-21,25

Research progress and application of essential oil from Ocimum basilicum L.in foods
WEI Jia;JIANG Zi-tao;LI Rong

..............page:8-12

Research progress and application of spicesessential oil in food industry
XING Pan-pan;DENG Kai-ye

..............page:1-3,7

Study on preparation of thermal reaction crab flavors
XING Hai-ming;DAI Yong-xin

..............page:72-75,114