China Condiment 2012 Issue 11 The Screening of Superior Lactic Acid Bacteria Strains in Pickle Juice and Research on Their Growth & Fermentation Characteristics

The Screening of Superior Lactic Acid Bacteria Strains in Pickle Juice and Research on Their Growth & Fermentation Characteristics
LIU Fang;BIAN Ming-hong;YOU Jian-ming;YI Zhao-xing

..............page:23-28

Investigation of Antioxidant Activities and Free Radical Scavenging of Lemon Balm (Melissa officinalis L.) Essential Oil
WANG Jing;LI Rong;JIANG Zi-tao

..............page:50-54

The Present Situation and Trend of Domestic Technique of Sucralose
GENG Wang;KONG De-feng

..............page:10-12,47

Effect of Tea Polyphenols, Citral and Cinnamaldehyde on Biofilm Formation of Food-borne Pathogenic Bacteria
ZHANG Wen-yan;ZHANG Hong-mei;ZHOU Wen-yuan;XIE Li-si

..............page:55-59

Research Advances of the Extraction and Synthesis of Allicin
HAN Ming-liang;MAO Li-jun;TONG Jun;ZHANG Xue-jun

..............page:19-22

Cyclic Utilization of the Saline Water in the Pickles Production Process
ZHU Li-xiong;CAI Xin;SUN Ting-pei

..............page:63-65,88

Technology Research on Producing Hawthorn Fruit Vinegar Beverage by Two-step Liquid Fermentation
LIANG Li-he

..............page:75-80

Determination of Eight Trace Elements in Fish Sauce-acid by Microwave Digestion and Flame Atomic Absorption Spectrometric Method
JIANG Tian-zhi;TANG Wen-hua;LIU Shao-you

..............page:81-83

Study on Preparation and Stability of Sodium Zinc Chlorophyllin from Ocimum basilicum L.
LIN Yan-ru;HUANG Jun-sheng;CAI Yan-jia

..............page:111-114

Evaluating Oxidation Resistance of Garlic, Ginger and Onion Water-extraction with Eliminating Hydroxyl Radicals
WANG Zheng-fan

..............page:89-90,102

The Scientific Application of the Tastiness Multiplication Principle in Cooking
CHEN Zhong-ming

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

Spectrophotometic Determination of Micro Manganese in Wine Sample by the Oxidation of Yellow 2GR
SHA Ou;CHEN Li;ZENG Yan-xia;ZHAI Wen-ji

..............page:91-93,120

A Preliminary Exploration on Development of Food Quality Supervision Authority
WANG Li-xia;YIN Hang;YIN Li-ming

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

Comparison and Determination of Flavonoids in Red,Yellow, Purple Onion Skin
SONG Yan-xian;MIN Yu-tao;ZHANG Fang;MA Qing-yi

..............page:94-95,105

Determination of Three Capsaicinoids from Four Species of Capsicum annuum by GC/MS/AMDIS
RUI Guang-wei;YANG Xiao;JIANG Zhen-ju

..............page:96-98

Isolation and Identification of Endophytic Fungi from Ginger and Analysis of Volatile Components
WANG Li-juan;TAO Jing;CHEN Yu-long

..............page:99-102

Study on Supercritical CO2 Extraction of the Essence Oil from Black Pepper
XIE Min-hua

..............page:103-105

Optimization of Extracting Technology for Pigment of Purple Sweet Potato by Subcritical Water
WU Hao;YU Guo-ping;SONG Yan

..............page:106-110

Dual-wavelength Spectrophotometric Determination of Zinc Content in Salt with Zn2+-phen-Congo Red System
LI Ren-yu;LI Yong-mei;TAO Ming-tao

..............page:84-88

Development Present Situation and Prospect on Hanyuan Pepper Industry
XIAO Lan;GU Xue-quan;SUN Jun-xiu;XIONG Min;TANG Ying-ming;LV Mao-guo;FAN Wen-jiao

..............page:16-18

Study on Fermentation Condition of Aspergillus Niger Product Chitosan
XIE Wen-juan;LIU Qing-bing;LI Jun-ying;ZHANG Qiang

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

Modem Isotope Analysis Technologies for the Authentication of Natural Vinegars
ZHAI Zong-de;WU Xiao-mei

..............page:6-9

The Selection of Lactic Acid Bacteria in Kimchi and the Identification of Acid Production Efficiency
HE Kuo;ZHANG Xiu-yuan;LI Yu-feng;MA Bo-ya

..............page:48-49,54

Study on Brewing Technology of Non-smoked Fermented Grains Aromatic Vinegar
ZHANG Yi-meng

..............page:66-70

Study on Methods of Garlic Polysaccharides Extraction and Purification
MIN Yu-tao;SONG Yan-xian

..............page:71-74

Use and Analytical Method of Natanycin in Food
LIU Ting;WU Dao-cheng

..............page:13-15

Diversity Investigation of Microorganisms in Pickles from Sichuan
ZHANG Liang;ZENG Ze-sheng;XING Ya-ge;YU Shuai;CHEN Zhi-wei;LI Ming-yuan;CHE Zhen-ming

..............page:43-47

Research Progress of Physiologically Active Compounds of Cuminum
ZHAO Xiu-ling

..............page:1-5,28

Physicochemical and Microbiological Properties of Korean Minorities Traditional Fermented Soybean Lumps(Meju) in Yanbian Area
LI Fan-zhu;ZHANG Xian;LIN Sheng-il

..............page:36-42

The Beans Peptide Degradate Nitrite Content in Fermented Pickles
FU Liang;BAO Ling-ling;WU Bing-hong;HUANG Han-cong

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

Optimization of Culture Conditions of Ganoderma Lucidum Mycelia by Using Molasses Mainly
TAN Cai-deng;LIAO Yan-zhi;QIU Yu-mei;LONG Zhi-biao;LI Ping-fan

..............page:29-31,42