China Condiment 2011 Issue 7 Study on the processing technology of sauced chayote

Study on the processing technology of sauced chayote
HUANG Li;YANG Jun;LIN Dan-qiong;LIU Hou-wei;YUAN Li-peng;LI Dong-mei;LIU Xu-guang

..............page:69-73

Determination of lactic fermentation chili.Safety
WU Xiao-bo;ZHOU Jun-liang

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

Study on the production technology of specials sweet pickle
ZHOU Shu-lai;LIU Xue-wen;WU Xue-ming

..............page:58-60,73

A method of real-time PCR for detection of Papaver somniferum in mixed seasoning powder
LIU Yang;ZHANG Hui;LU Zhi-yun;ZHANG Qing-ping;ZHAO Min;CAO Cheng-ming

..............page:93-96,120

Study on optimizing the change of enzyme vires of High-temperature sufu Mucor during the fermentation
LONG Ju;WU Yong-jun;HE Ying-xia;YE Jing

..............page:52-54

Research process on antibacterial mechanism of spice essential oils and their application on food conservation
ZHANG Yun-Bin;GUO Yuan

..............page:4-10

Research on the antioxydation of eleocharis tuberose peel fruit vinegar beverage
LUO Yang-he;GAO Zhi-ming;CHEN Zhen-lin

..............page:48-51

Study on the volatile flavor components from homemade lobster sauce by GC-MS analysis
ZHANG Shi-xian;YU Yong-hua;ZHANG Su-ying

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

Study on sulfur-free brewed process of capsicum
MAN Yong;YANG Yong;LIU Yuan-qiong;ZHU Lu-yi

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

Breeding of lactobacillus with high-yield NiR
MA Li;WANG Xiao-hui;CHI Nai-yu;ZHANG Qing-fang

..............page:77-80

Antimicrobial activities of ginger extraction and the application on extending shelf of chilled meat
HUANG Yu-ling

..............page:32-34,37

The effect of sugar content on the acetic acid fermentation
CHANG Gong-min;SONG Chun-xue;ZHANG Qian;HOU Hong-ping

..............page:55-57

Using quantitative analysis reduce alcohol vinegar cost
GAO Su-guo;QIAN Feng;WANG Ri-jing

..............page:81-82

Industrial experiment of synthetic caramel pigment from solid dextrose
LIANG Ning;MA Bao-wei;WANG Yong-song;CHEN Peng

..............page:83-85

Analysis of influence factors and purification effect on micro-filtration purifying pickles used water
WANG Yan-li;ZHANG Yin;GUO Xiu-lan;LIU Da-yu

..............page:45-47,68

Processing of the coagulation-type of bone soup
QIAO Xu-wei;CHU Shu-i

..............page:74-76

The analysis for application status of parabens preservatives in soy sauce and vinegar
SHI Jine;LIU Jing-qiu;SHANG Shu-xia;ZHANG Qing-bo

..............page:11-12

Research progress of capillary electrophoresis technology and application in food detection
WANG Bai-mu;LIU Chang-yun

..............page:24-31

Salty flavor flavor innovation and safety control
YANG Dao-xing

..............page:117-120

Research of ready-to-use bean curd
XIE Li-juan;ZHANG Yue-tuan;WANG Hong-juan;AI Xiao-li

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

The progress in the research of pungency components in food
JIA Hong-feng;ZHANG Miao;LIANG Ai-hua;HE Jiang-hong;CHEN Zu-ming;PENG De-chuan

..............page:18-20,31

Fading spectrophotometric determination of zinc in salt with Zn2+-phen-acid chrome blue K system
LI Yong-mei;ZHANG Hai-lin;YAN Xiu-yun

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

The pilot fermentation test of mannose production with bacillus alcalophilus
BI Jing

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

The research of the extraction and the stability of Alpinia galanga(L.)Willd red pigment
SU Xue-hui;WU Yan-zhu;HUANG Jun-sheng

..............page:110-116

Studies on the processing technic of fruit powder from pyracantha fortuneana
LENG Gui-hua;LIU Zi-ying

..............page:86-88,109

The technology optimization in acetic acid fermentation of jujube vinegar
ZHENG Zhan-wei;WANG Jing;CHEN Jing;ZHANG Bao-shan;QI Chun-yan

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

Production of food flavor by Microbial fermentation
CHEN Yan;LU Li-xia;XIONG Xiao-hui

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

The quality and safety problems of liquid complex condiment and the analysis the causes the of problems
YANG Gui-ling;WU Hong-yan

..............page:21-23

Overview the new progresses of nitrite safety in pickles
LI Wen-ting;CHE Zhen-ming

..............page:1-3,17

Elimination effect of pomegranate peel polyphenol extract on nitrite in vitro
LIU Gang;JIA Dong-ying;ZHAO Jia-yuan;Yao Kai

..............page:41-44

Apple cider vinegar polyphenol and flavonoid products in the content analysis of material
XIN Wei-ping

..............page:105-106

Studies on determination of inorganic elements in Cinnamomum cassia Presl by ICP technique
CHEN Shao-dong

..............page:107-109