China Condiment 2011 Issue 9 Studies on producing fish powder condiment by processed tilapia by-products

Studies on producing fish powder condiment by processed tilapia by-products
ZHANG Qiao;LI Yong-cheng;YI Mei-hua;SHENG Xuan-ri

..............page:80-82,96

Cassia oleoresin extracting by ultrasonic and its anti-oxidation analyzed
WANG Jing-xin

..............page:110-112

The physical and chemical properties of Ginger polysaccharide and its activity in vitro
FANG Wei-fei;KONG Meng-xiao;WANG Xiao-mei;ZHANG Zhong-shan

..............page:94-96

Protoplast preparation and regeneration of corynebacterium glutamicum ATCC13032
ZHANG Yuan-yuan;LIU Jian-zhong

..............page:41-44,50

Analysis of essential oil extracted from the carrot seeds by using GC/MS
LIU Rui-ting;LIU Ling-ling;XIONG Mei;TANG Jun;ZHANG Zheng-fang;WANG Qiang

..............page:104-106

Corn functional peptide preparation
WANG LI-jiang

..............page:9-13

The extracting methods of pepper essential oil
LI Si-ning

..............page:14-16,22

Study on dynamic change of volatile flavor compounds during Ganoderma lucidum fermentation process
CHEN Zhi-jie;GU Li-zhong;GU Zhen-xin

..............page:58-61

Study on the technology of compounded fruit vinegar preparation
ZHANG Gui-zhi;CHEN Gang

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

Study on the fermentation condition optimization of vinegar
CHEN Yan;RAN Xu

..............page:51-53

Study on antimicrobial activity of compounded ginger extract
CHEN Da-chang;CHEN Li-li;XU Guo-quan

..............page:54-57,90

Application of yellow serofluid in the fermentation of sauerkraut
WANG Dan

..............page:65-67,93

Determination of microelements and nutrition ingredients of peanut butter
HUANG Jun-sheng

..............page:97-98,106

The discussion on group-fastfood development tendency
SU Yang;ZHANG Cong

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

Synthesis and characterization of three major alliin in garlic
ZHANG Jian;LIU Wen-ying

..............page:37-40

Determination of total volatile basic nitrogen in aquatic flavouring
CHEN Sha-sha;CHEN Zhong-xiang;YANG Gui-ling;CHE Lu

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

Analysis of microbiological compositions of fermented bean curd
XIE Jing;XIAO Ling-yun;WU Fei-fei;JIANG Li-wen

..............page:6-8,13

The study on standardization of chili oil flavor technology
CHEN Zu-ming;XIN Song-lin;LU Li;CHEN Ying-fu;XIONG Jun

..............page:116-117,120

jie du gb2760-2011 shi pin an quan guo jia biao zhun shi pin tian jia ji shi yong biao zhun
deng chun yuan

..............page:26-29

Determination of 7 preservatives in condiments by GC with GPC clean-up
YANG Xiao-feng;YANG Ke-qin;HAN Mei;HOU Xue;YI Sheng-guo

..............page:107-109,115

Study on stability of thermoanalysis for Zanthoxylum schini f olium Sieb.et Zucc
MA Jin-hua

..............page:30-31,36

The study of technology on spicy salt and egg yolk
CUI Zhen-kun;ZHU Lin;JIA Gui-long

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

Effect of ultra high pressure treatment on the extraction efficiency of Vanillin in Vanilla
WANG Hua-jun;LIU Li-feng;ZHANG Jun-song

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

Soy sauce of chloropropanol in determination of considerations
ZHAO Guang-xi;DU Wei;LIU Hao;ZHANG Ke-yi

..............page:23-25

The elimination of the impact of determination for calcium and magnesium in salt
ZHENG Gui-zhuan;HUANG Shao-yong

..............page:99-100,112

Optimization of boiling water extraction of tricholoma matsutake polysaccharides using response surface methodology
JIANG Zhong-hai;YIN Xiu-lian;YOU Qing-hong

..............page:68-71

Comparison of volatile compounds in four types of meat flavor
JIAO Hui;LIU Hong;WANG Xue-feng;GUO Hao-nan;YANG Rong-hua

..............page:32-36

Detemination of Nitrite in traditional fermented food fish sauce-acid of Miao nationality by Spectrophotometry
WANG Shao-yun;MEN Li-xia;SHI Yue-xiang;LENG Lu;LIU Xiao-fang;ZHANG Wen-hua

..............page:101-103

The processing technology of flavor cucumber
YANG Yu-xin;LI Dan

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

Research advances in allicin
MENG Xiao;XIA Yan-bin

..............page:17-22

Study the pickles\' physicochemical and microbial changes in different fermentational methods
LI Wen-ting;CHE Zhen-ming;LEI Ji;HUANG Qing-xia

..............page:45-50

jiang you feng wei yan jiu de tan tao

..............page:1-5

zi zhong dong jian chan ye hua sheng chan gong yi yu ji shu
liu da yu ; dong kai feng ; wang wei ; duan guan shou

..............page:76-79

GC fingerprint analysis for quality control of essential oil in Zanthoxylum Bungeanum Maxim
ZHANG Xiang;WEI An-zhi

..............page:87-90