China Condiment 2011 Issue 2 New-product development using preserved vegetables composite seasoning

New-product development using preserved vegetables composite seasoning
YANG Yong;ZHAN Yong;ZHU Lu-yi;TAN Hong-jun;XIAO Min

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

Analysis of aroma components from Zanthoxylum bungeanum Maxin by microwave-assisted extraction coupled to headspace solid-phase microextraction and gas chromatography-mass spectrometry
JIA Chun-xiao;WANG Rui-ling;MAO Duo-bin;YUE Zheng-yang

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

Discussion on determination of sodium sulfide in monosodium glutamate
XUE Feng;PENG Ya-feng;LEI Tao;MA Yue-long;YANG Yi-mei

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

The new sweetening agent trichlorosucrose
DENG Kai-ye

..............page:1-3,33

Determination of eight elements in leaves of Illiciumverum Hook.f.by Flame atomic absorption spectrophotometry
CHEN Fu-bei;ZHANG Li-min;CHEN Shao-dong;ZOU Ai-lan

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

Spectrophotometric determination of lead in food with 2-(2-Bromo-6-Cyano-4-Nitrobenzeneazo)Hydr-oquinone as the chromogenic reagent
CHU Zhao-hua;HAO Gui-xia

..............page:105-106,117

The study on rib for seasoning
TAO De-cai

..............page:72-74,92

Iron absorpting rate experience for marine biological glycoside peptide natural iron flavoring juice and market iron-fortified soy sauce and the mechanism research of high iron absorpting rate
ZHANG Qi;XIAO Chang-feng;ZHANG Pei-jia;SUN Cun-pu

..............page:24-27

Study on processing technology of instant seasoning gang chili
NI Hai-feng;DENG Mian

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

Response surface methodology to optimize vinegar fermentation from Myrica rubra
LU Ke;LOU Yong-jiang;ZHOU Xiang-chi

..............page:57-60

Applications of ginger and its extract in food processing
LI Da-feng;JIA Dong-ying;YAO Kai;ZHANG Hai-jun

..............page:20-23,39

Processing technology of Mexico duck neck adjust-manage products
ZHANG Zhen-yu;XIAO Lan;XIN Song-lin;LI Cheng;GU An-chao

..............page:69-71,84

The effects of vinegar on the microoragnism of fermenting cabbage
YAN Ping-mei;GAO Guo-yuan;LUO Hong-qing;WANG Lin-hong;LI Xiao-xia

..............page:61-64

Application of natural pigment in complex flavor food
SI Bo

..............page:97-101

Lentinus edodes processing scraps extract pulverization techncs
WU Su-ling;ZHANG Wei-ming;SUN Xiao-ming;ZHAO Min-su;ZHANG Feng-lun

..............page:54-56

Analysis of chemical composition of volatile oil of natural spice,Origanum vulgare L .obtained by supercritical fluid extraction
LI Rong;JIANG Zi-tao

..............page:107-108,114

Establishment of optimum extraction for garlic and its growth process changes in the activity of SOD
LIAO Chun-li;WANG Fu-mei;CHEN Lan-ying;ZHAO An-fang

..............page:51-53,64

Research on antibacterial mechanism of essential oils and dominant monomer components of star anise
ZHANG Yun-Bin;GUO Yuan;JIANG Juan;HU Liu-yan

..............page:28-33

si wei fang shi yu chuan tong fa jiao diao wei pin sheng chan gong yi

..............page:17-20

The investigation on the pastry seasoning technology
CHEN Hong-hua

..............page:11-13,46

Study on antioxidation activity of xiangxi natural savory vinegar
LIU Dong-bo;LI Jian;XIA Zhi-lan

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

Study on extraction of ginger oleoresins by aqueous two-phase system
ZHOU Ling-guo;XIAO Lin;ZHU Yi-wei;ZHOU Ya-lin;FENG Can

..............page:40-42,68

Application of fuzzy mathematics in sensory assessment of vinegar
WEI Yong-yi;WANG Qiong-bo;ZHANG Li;JIAO Tuo-wen;CUI Guang

..............page:87-88,120

Research advances of synthesis technique of sucralose
HUANG Dong-yu;CHEN Hai-guang

..............page:89-92

Study on process control of the acetic acid fermentation in Qishan aromatic vinegar
CHEN Hong-jun

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

The research on the green-protecting and crisp-keeping technology of the fragrant sauce made of green peppers
WANG Yi;LIU Xue-wen;LUO Wei;ZHOU Shu-lai;ZHUO Jian-wei

..............page:85-86,104

Research on the stability for monascus pigment produced by Monascus purpureus JR
HUANG Lin;CHENG Xin;WEI Sai-jin;TU Xiao-rong;LI Kun-tai

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

guang yi fen ge qu cu fa jie shao
gao su guo

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

Screening and primary identification of acetic acid-producing strain of the traditionnal solid-state fermentation vinegar
CHEN Juan;LIU Jun;LI Li;YANG Yong

..............page:43-46

Preparation of microcapsulation zanthoxylum essential oil with emulsion inclusion method
WAN Ting-ting;LUO Ai-ping;ZHANG Xiao-yong;TANG Ying-ying;ZHOU Guo-jun

..............page:34-39

zhui qiu tian ran de xian wei xiang liao xian wei xiang jing xiang liao shi chang de qu shi

..............page:后插一

Construction and thinking of special industries in Fuling mustard
XU An-shu

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

The research on processing technology of Chili ferment sour soup
YU Lu;DING Zhu-hong;CHENG Yan-wei;TAN Shu-ming;DENG Sheng-yi;CHEN Yan-xiong

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

Anticancer effect of garlic
LI Qing-chun;ZHANG Jing-qiang;YU Huan-ling

..............page:4-6,10

Comprehensive utilization of Salted vegetables marinade
CAO Bao-zhong;SU Ying-hui;XU Xin-jun

..............page:78-82

The research summary of apple cider vinegar
XU Chao-qun;WANG Ya-li;HUANG Cong-jun;HONG Hou-sheng

..............page:7-10