China Condiment 2012 Issue 1 The discussion on the flavor and safety of the Chinese bacon

The discussion on the flavor and safety of the Chinese bacon
SU Yang;ZHANG Cong;YAN Feng

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

Determination of microelements and nutrition ingredients of Puning soybean paste
HUANG Jun-sheng

..............page:60-61,73

Study on extraction process and the stability of walnut shell brown pigment
SUN Hai-tao;SHAO Xin-ru;LIN lin

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

Advances in zymochenique of nattokinase liquid
CHEN Ming-xia;SUI Ming

..............page:11-13

The application of non-thermal sterilization technologies in sauce
LI Chang-wen

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

The processing technology of flavor bamboo shoots
LI Si-ning

..............page:42-44

dong ji zuo tang zhi jiang hu feng yun 2
jiang xiao dong

..............page:后插1-后插3

Research process on spice flavor, essential oil of Mentha spicata L.
GAI Xu;LI Rong;JIANG Zi-tao

..............page:80-83,107

Research and optimization on chicken bone soup powder of medicinal diet taste
FENG Yue-ling;RAN Ran

..............page:108-111

Processing craft of red koji broad bean paste mixed with lentinus edodes
LI Li;MA Li-an;YAN Tao

..............page:48-50

Rapid detection of piperine in pepper by ultra performance liquid chromatography
YANG Xin-feng;YIN Gui-hao;LIU Chun-hua

..............page:74-76,87

Study on the preparation of fish flavor by Maillard reartion on enzymatic hydrolyzate of jellyfish
ZHANG Ling;LUO Jia-bin;HAI Jin-ping;ZHANG Xu

..............page:28-31,44

Study on extracting gingerol from ginger by organic solvent
TANG Xiu-hua;MA Lan

..............page:88-91

Study on separation and purification of capsaicin with HSCCC
ZHU Niu;ZI Rong-lu

..............page:77-79

Contamination analysis of Saphyloccocus aureus and Staphylococcal enterotoxins in chili condiment
JIAO Yan-chao;CAO Yun-heng;GAO Bo;WANG yan;CHEN Xiao

..............page:62-65,73

Study on drying technology of Sargassum and instant soup package
LIU Shu-xing;ZHU Li-li;ZHANG Shu-meng;WANG Bei

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

Pure chicken powder apply in food
LU Hong-ke;LI Yao;XU Yi-bin

..............page:39-41

The research of the extraction and the stability of Rubus parvifolius red pigment
SU Xue-hui;WU Yan-zhu;HUANG Jun-sheng

..............page:97-103

Study on uitrafine grinding extraction and Antioxidant activity of ginger crude polysaccharide
SUN Jing;DU Li-na

..............page:32-34

Spectrophotometric determination of zinc in salt with Zn2+-phen-titan yellow system
ZHOU Shan-shan;LI Ren-yu;MA Wen-hui

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

Technology of enzyme solution to silver carp protein and debittering and deodourization effects of active dry yeast
XU Jin;LI Ming-yuan

..............page:45-47,50

ke xue li yong wei sheng wu ji cheng he fa zhan jiang you chuan tong gong yi

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

The extraction of organic sulfide from onion and its antimicrobial activities
TANG Yuan-mou;JIAO Shi-rong;LUO Jie;FENG Hui;LIU Jia;TANG Peng-cheng

..............page:17-21

Discussion on the factors effect the stability of ginger protease
KONG Fan-dong;TAN Qi-min;WANG Xiao-hu

..............page:22-24,27

Optimization of the extraction technology for wild Fructus Lycii red pigment in Xuyi based on uniform design
LI Wen-qian;MAO Yan-yong

..............page:104-107

Optimization of the microwave drying technology of Zanthoxylum schinifolium Sieb.et Zucc by response surface methodology
ZHU Rui-xue;GAO Hong;ZHAO Zhi-feng;YAN Zhi-nong;HE Xue-yun

..............page:51-55

The study of development functional liquid flavoring of using the waste beer yeast
YANG Meng;HUANG Ya-dong

..............page:25-27

Determination of trace selenium in Garlic
LI Fu-lan

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

The investigation on the fragrance and aroma seasoning technology of cooking
CHEN Hong-hua

..............page:112-115

Monosaccharide removal from isomaltooligosaccharides by nanofiltration
HUANG Xiu-juan;ZHONG Zhen-sheng

..............page:92-96

Change analysis of polyphenols and flavonoids in the process of jujube vinegar brewing
YANG Yan-yan;XU Mu-dan;WANG Jun-hua

..............page:56-59

xin nian ji yu

..............page:前插1

Problems to be solved in the production process of China\'s apple vinegar
AI Bang-qin;XIAO Guo-hui;ZHANG Jian-guo;ZHANG Wei-wei

..............page:5-6,10

Research on the technology of lactic acid bacteria applied to fermenting Daemonorops margaritae shoots preserves
LIU Xiao-rong;BAI Wei-fang

..............page:35-38