China Condiment 2011 Issue 5 Study optimization of extraction technique of anthocyanins from purple sweet potato analyzed the anthocyanins component

Study optimization of extraction technique of anthocyanins from purple sweet potato analyzed the anthocyanins component
YANG Zhen-dong

..............page:79-83,87

Analysis of characteristic aroma constituents in ginger vinegar by SPME/GC/MS
LING Yu-zhao;LIU Jing-liang

..............page:91-93

Study on the quality control conditions during the process of Landaise foie gras
LIAO Rui-jun;LU Shi-ling;CHEN Ying;LI Kai-xiong

..............page:32-35

Prospects for production technologies of Yibin bean sprouts
ZUO Yong;JU Shuai;XIE Hui;LI Yang

..............page:12-14

Extraction, purification and identification of polysaccharide from ginger
WANG Xiao-mei;ZHANG Zhong-shan;ZHENG Wei-hong;ZHAO Ming-xing

..............page:44-46,51

Study on the application of enzymatic fermentation to the traditional processing technique of ginkgo flour paste
PU Li-li;LIU Jing;QU Gui-xiang;WANG Hai-bo;ZHU Qian

..............page:47-51

Studies on the biochemical dynamic variation during fermentation process of Sufu
YANG Wen-yan;LIN Qi;WANG Ji-wei;DU Li-juan

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

Lsolation and initiative identification of dominant bacteria from the traditional sweet flour paste koji
LIU Cai-xiang;MENG Yuan;LI Dong-sheng;HUANG Hong-xia;KANG Xu

..............page:84-87

Recognition of various vinegars using electronic tongue
ZHANG Hao-yu;ZHANG Ke;HUANG Xing-yi

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

Study on the microcapsule technology of garlic oil by spray-drying
ZHANG Yu-song;HAN Jian-jun

..............page:57-59

Comparison of different methods for determination of free mineral acid in vinegar
SHEN Yao;HUANG Hua;LU Fei;HOU Cai-yun

..............page:109-113

Research on inhibitory activities of fermented beans to acetylcholinesterase
ZHANG Yun-bin;SONG Qing;TAN Yong-xia

..............page:28-31

Study on the high concentration cultivation and centrifugation conditions of Lactic acid bacteria starter
REN Ya-ni;CHE Zhen-ming;HUANG Li

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

Study on the method of green-maintaining of salted cucumber
MA Li-li;CAO Pan

..............page:65-68

Determination of iodine content in edible salt by ion chromatography
WANG Lou-ming;LIN Yan-kui;ZHAO Qiong-hui;WANG Bing-tao;LIANG Yan-ling;YAN Zhi;LI Yong;SU Wei-dan;CHEN Mei-ling

..............page:101-104

xin xi dong tai

..............page:68,104

Development and market potential analysis on walnut soy sauce
WANG Feng-jun;WANG Xi-qun;LI Bao-guo;GUO Bao-xiang

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

Food flavor chemical progress
WANG Cheng-zhong;REN Hui-xian

..............page:8-11

Condiment trade status and stend analysis(I)
YAO Ji-Cheng;CHEN Laisheng

..............page:18-20

Applied research of natamycin and tea polyphenols of soy sauce
DING Pei-feng

..............page:21-24

The production of sauce and the quality controlling of the instant noodles
ZHANG Chao-jun

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

Research on bacteriostatic effect of zanthoxylum oil
XU Kun

..............page:25-27,31

Applications of membrane separation technique on the production of amino acid fermentation products
WANG Xin-xin;REN Hong;CAO Xue-li

..............page:5-7,11

High concentration of vinegar production process
GAO Su-guo;QIAN Feng

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

Research of the content of I+G in seasoning
MA Yue-long;XUE Feng;LEI Tao

..............page:114-115,120

Study on preservatives inhibiting Staphylococcus epidermidis and Lactobacillus brevis growth isolated from pickled radish
WANG Xiang-yang;QIAN Qi-feng;LIU Dong-hong;SHI Qing-hong

..............page:40-43

Study on the processing technology of black-bone silky delicacies sauce
ZHOU Shu-lai;LIU Xue-wen;YANG Li

..............page:60-62

Isolation and identification of dominant microorganism from grains beans
LIU Zhi-wei;TAN Xing-he;ZHOU Hong-li;WANG Feng;CHEN Xu-wen;LI Guo-wu;YAO Shu-guang

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

Study on technological conditions of Lentinus edods sauce by fermentation
ZANG Jin;LI Jie;LI Hui-xing

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

Food compound sweeteners
CHEN Yi;SHAN Yi

..............page:15-17

shi nian feng yu lu dan zhi yi hui jian ji qing dao rui ke lai shi pin you xian gong si shi zhou nian qing dian huo dong

..............page:后插1-后插2

Determination of preservatives in soysauce by solid phase extraction-high performance liquid chromatograph
YANG Hong-mei;LIU Yan-qin;WANG Hao;GUO Qi-lei

..............page:94-96,100

Gas chromatography/mass spectrometry analysis of aroma components in Shanxi mature vinegar
YUAN Zhong;LI Zhe-bin

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

Determination of chloropropanols in soy sauce by GO/MS
ZHOU Xiang-juan;XIE Jing-jing;ZHAO Yu-qi;LI Wei

..............page:88-90,120

Study on optimization of ultrasonic-assisted extraction of essential oil from ginger using response surface method
CUI Da-ming;MENG Fan-xin;WU Li-yan;LIU Xiao-yu;WANG Yan-zhen;ZHENG Xue-qing

..............page:52-56