China Condiment 2011 Issue 12 On the application and influence of Sichuan pepper and Chili in Sichuan food

On the application and influence of Sichuan pepper and Chili in Sichuan food
DU Li

..............page:16-19

Study and utilization on the present situation of vinegar residue
SONG Chun-xue

..............page:1-4

Research on production technics in jujube vinegar using jujube core fermentation
XU Mu-dan;YANG Yan-yan;WANG Jun-hua;MA Zhan-ru

..............page:79-82

The research on the culture of Chinese traditional condiment
LIU Zheng-yu

..............page:27-29

Analysis by GC-MS and optimization of supercritical CO2 extraction of Iongan seed oil
TONG Han-qing;GU Jing-jun

..............page:30-33,43

Optimization of conditions for soy sauce slag enzymolysis using alkali protease by response surface methodology
CHEN Min;WU Hao

..............page:38-43

Modern biological preparation in Sichuan pickle industrialized production application
FENG Yue-ling

..............page:23-26

Research on deodorization of laver extracts by fermentation
WANG Hai-ping;HUANG He-sheng

..............page:20-22

Meat powder, defatted chicken flavor by Maillard reaction process of preparation
ZHANG Gen-sheng;AI Xiao-li;HE Li-ying;YUE Xiao-xia

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

Study on the extraction conditions of antioxidants from onion
XIE Zhen-jian;TANG Yuan-mou;HE Ying;FENG Hui;LIU Jia;JIAO Shi-rong

..............page:59-61,64

Study on sanitarian sauce of bean dregs and orange peel
WANG Hong-tao;CHEN Cheng

..............page:87-89,117

The application of microcapsules process to the compound of zanthoxylum oil and chili oil
LI Su-yun;ZHENG Zhi-hao;GAO Rui-rui;ZHAO Fang-fei

..............page:62-64

Discussling flavouring on account of the make-up elements of the dish flavour development
MA Jing-qiu;HUANG Li-fei

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

ying xiang cai zuo xiang qi xing cheng de yin su ( er )
mao yu yang ; huang wen lei

..............page:118-120

Black rice pigment soaking mention a stability studying
WU Su-ping

..............page:106-110

dong ji zuo tang zhi jiang hu feng yun 1
jiang xiao dong

..............page:后插3-后插5

Study on the extraction and application of rose rugosa pigment
TANG Hong-feng;MU Ting;ZHANG Yu-ting;SUN Qian;YE Xing

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

Yeast extract and application in meat filling
LIU Zheng-fang;WEI Feng-lu

..............page:90-91,94

Development of new rose petal jam
JIANG Ying-jie;YANG Zhen-dong

..............page:76-78,86

Study on the extraction of allicin from allium chinense peel
PAN Fei;WANG Hong-xun;HUANG Ze-yuan;XU Fang-yuan

..............page:52-55,58

Applied research of soybean polysaccharide in seasoning jam
HUANG Fu-jun;CHU Yan-pei

..............page:34-37

Squid sauce koji making technology using squid viscera as raw material
LI Chao-zong;SI Wei-lan;DUAN Shan

..............page:83-86

Microencapsuls of cinnamon oil included by starch octenylsuccinate
PENG Ying;JIANG Zi-tao;LI Rong

..............page:48-51,75

Study on microbial effects of specific spoilage bacteria from Pixian bean paste
ZHAO Li;LI Yu-feng;HUANG Tao-rui;ZHANG Bo;HUANG Li-juan

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

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

..............page:13-15

Analysis and investigate of fragrance chemical structure with general theory of aromatic
WANG Fei-sheng;SU Cheng-bo;XU Ji-xiang

..............page:5-7

Antioxidant activity tests of mulberry vinegar and different vinegar by O2-· method
ZHANG Feng;JIN Jie

..............page:65-66,71

Progress in production technology of fermented food in China
LUO Xiao-miao

..............page:8-12,19

The purification and identification of Acetic acid bacteria
SUN Wan-li

..............page:72-75

Influence of apple-pear addition quantity on physicochemical and sensory Characteristics of Kimchi
LI Fan-zhu;LI Xuan-jun;PIAO Hui-shu;ZHANG Xian

..............page:67-71

Determination of benzoic acid and sorbic acid in peanut butter by solid-phase dispersive extraction coupled with High Performance Liquid Chromatography
ZHOU Jian-ke;TANG Cui-ling;HAN Chao-jia;LIN Sen

..............page:95-97

Preliminary study on the stability of paprika red pigments
DENG Xiang-yuan;LIU Yue-han;GAO Kun;SUN Jun-long

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

Studies on the volatile flavor components of Guizhou firewood Hu chili
ZHOU Jiang-ju

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

Using different sampling methods to determine volatile components of beverage
YUAN Li;GAO Rui-chang;GUO Xue-xia

..............page:92-94