China Condiment 2011 Issue 11 The problems should be paid attention to in the production of defatted soybean paste

The problems should be paid attention to in the production of defatted soybean paste
SHAN Hui-jun

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

The reaserch and development summary of seabuckthorn vinegar
CHANG Ying;JIAO Yan;LIU Jing-quan

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

Isolation and identification of lactic acid bacteria from fermented vegetables juice and the investigation of cholesterol-reducing capability
ZHANG Xiu-mei;LIU Zhao-ming;HUANG Cui-ji;XIAN Qian-long;HUANG Yuan-bo

..............page:30-34

Study on technical conditions of penicillin extraction of red cabbage pigment
TAO Liang-liang;LI Peng;TIAN Xiao-ting;DING Jing-min;TANG Zhi-hua

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

Research of red turnip fast fermentation technology
ZHANG Yue-tuan

..............page:73-75

Evaluation on the uncertainty for determination of calcium in leaf of Illicium verum Hook.f.by FAAS
CHEN Fu-bei;ZHANG Li-min

..............page:81-84,120

Study on preparation of low-sugar jujube jam by ultra high pressure
ZONG Wei;BI Su-mei;ZHAO Guang-yuan;ZHANG Hua

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

Study on Anti-browning of soybean
CHEN Yan;LIU Shu-jing;RAN Xu

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

Study on deep-frying process of Tibetan pork
GU Xue-dong;XIE Lei;WU Hong;WANG Chang-yong;ZHANG Sha-sha;MA Chang-zhong

..............page:55-58,65

Preliminary identification on chemical structure of yellow pigment from Alpinia galanga ( L.) Willd.
HUANG Jun-sheng;LIN Yan-ru

..............page:109-112

zuo hao da dou de chu cang guan li wei xing ye zuo hao fu wu
wu an

..............page:119-120

Safety management of food additives
LU Bin-bin;YAO Wei-hua

..............page:4-8

Development of compound jam of carrot and grapefruit peel
HAI Jin-ping;TONG Han-qirg;LU Yong-qun

..............page:13-15,24

Modeling of drying garlic slices using microwave vacuum
LI Lei;MA Hai-le;HUANG Fa-lin

..............page:16-18

A preliminary study on the extraction of soybean isoflavones from soybean dregs
HE En-ming;LI Hui-hua;CHANG Qiang;WANG Wei;XU Jian

..............page:19-21

Study on optimization of process conditions for enzymatic hydrolysis of cell protein of Monascus with neutrase
LIANG Peng-zhi;WU Lan-zhen;WEI Rui-zhong;HUANG Jun-feng;LI Jing;GU Zong-zhu;WANG Yao

..............page:9-12

Studies on mixed-strains koji-making fermentation of high saline diluting soy sauce
WANG Ya-wei;WANG Hong

..............page:51-54

Research on chemical components of essential oil of natural spice, Laurus nobillis
LI Rong;GAI Xu;JIANG Zi-tao

..............page:98-101

Process and its equipment selection for producing isomalt
SU Xue-mei

..............page:102-104,108

Research progress on vinegar aroma components and their detection methods
WEI Yong-yi;WANG Fei

..............page:59-61

nai suan nai yan jiao mu chou ti wu (8086) de te xing ji qi zai jiang you he cu zhong de ying yong yan jiu
chen yuan cai ; chen xue song ; wang zhuo ; fan quan long

..............page:113-115

Optimization of processing of salt-baked chicken by steam
HUANG Hua;LIU Xue-wen

..............page:41-43,47

Preparation of compound seafood condiment by hydrolysis of shrimp offal
ZHENG Jie;WANG Ping;YIN Shi;FAN Yan-li;LIU Yan-ping;LIU An-jun

..............page:48-50,54

The development ideas of barbecue condiment
LV Zhong-qing;ZHUANG Wei-nian

..............page:69-72,97

The investigation on improving texture technology of condiments
CHEN Hong-hua

..............page:1-3

Preliminary study on the extraction and enzyme inhibition activity of total polyphenols of onion
TANG Yuan-mou;JIAO Shi-rong;LIU Jia;FENG Hui;TANG Peng-cheng

..............page:25-29

Spectrophotometric determination of zinc in salt with EBT
Siqingaowa;LIU Ying-hong;CHEN Wen-bin

..............page:85-87,91

Study on microwave extraction technology and stability of pigment from Xinjiang munage grape skin
WANG Wei;MA Yu-ting;ZHANG Ting

..............page:92-97

Influence factors of forming the dishes aroma( Ⅰ )
MAO yu-yang;HUANG Wen-lei

..............page:116-118

Removal technology of iron powder in the chilli products
LIU Ai-hua;SU Zhi-ping;PANG Guo-xing;HAO Jie;HU Dong-qing

..............page:38-40

Speciation analysis of trace elements Mg,Zn,Fe,Ca in the garlic
MENG Jun;GUO Quan-hai

..............page:88-91

Study on the processing technology of oil cooked xiaomi chilli with garlic
REN Hong-bing;QIN Yu-yue;CHENG Chun-sheng

..............page:35-37

The study of nitrite scavenging ability of ascorbic acid
WANG Shu-qing;JIANG Wei-wei;FANG xiao;ZHANG Rui-ju

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

A strain of Enterobacter sakazakii detected from chili powder
ZHANG Min-ai;ZHANG Jian-jun;LI Wei-hua;LUO Xiu-zhen

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