China Condiment 2012 Issue 12 Spectrophotometric Determination of Micro Manganese Content in Cooking Wine Sample by Oxidation of the Sudan Ⅲ with OP Emulsifying Agent

Spectrophotometric Determination of Micro Manganese Content in Cooking Wine Sample by Oxidation of the Sudan Ⅲ with OP Emulsifying Agent
CHEN Li;YANG Jing-hua

..............page:95-98

Advance on Application of ε-Poly-L-lysine in Food
ZHANG Wei-na;LI Ying-qiu

..............page:5-9

Determination of Toxic and Essential Metal Element Contents in Chinese Prickly Ash of Shaanxi
ZHENG Ya-nan;FAN Ming-tao;GUO Song-nian;LIU Jia;FANG Jun-fang;DONG Qiang

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

Effect of Enzymatic Hydrolysis on Stability of Anthocyanins from Purple Sweet Potato Juice
YAN Zheng;LI Chun-yang;HUANG Wu-yang

..............page:107-110

Study on Antibacterial Activity of Raw Onion Juice
GUO Ji-ping

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

Study on Technology of Soybean Sauce Mixed with Daemonorops Margaritae Shoots
LIU Xiao-rong;LIN Xiao-ling;JIANG Jia-ling

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

Analysis of the Flavor Components of Essential Oils from Litsea cubeba and Zanthoxylum
YU Zhi-long;ZENG Wei-cai;LU Xiao-li

..............page:103-106,120

Exploring the New Taste of "Braised Shredded Chicken with Ham and Dried Bean Curd"
ZHANG Sheng-lai

..............page:115-120

Extraction of Betalains in the Ripe Berries of Phytolacca Americana L.and Determination of Total Esculentoside Content
MAO De-jiang;ZHU Ya-ling;PANG Hai-qiang;HAN Ning

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

Study on the Preparation of GDL-induced Modified Soy Protein Gels
TIAN Jian-xin;ZHANG Ying-hua

..............page:29-31,37

The Development of Traditional Fermented Soybean Products' Functional Components
SHI Yan-mao;TIAN Zhi-bin;ZHANG Cong-sha;SUN Jin-chong;LI Ya-pu;DONG Chao

..............page:13-20

Study on Extraction and Purification Technology of Yam Polysaccharides
YU Fang;JIANG Cai-yun;YANG Ai-ping;LI Xiao-hua

..............page:50-53,64

The Stability and Extraction of Pigment from Red Bean Skin under Ultrasonic Wave
KONG Qian;CHEN Xiao-quan;ZHANG Yan;JIANG Dong;ZHANG Ya-fei

..............page:45-49

Optimization of Desalination Process and Study on Crispness-keeping of Pickled Turnips
LI Xian;FAN Lu;XIONG Shan-bai;LIU You-ming

..............page:71-74,78

Analysis on the Traditional Brewing Technology of the Sweet Oil in Yaowan (Xinyi City, Jiangsu Province)
XIE Qian-feng

..............page:67-70,87

Study on the Chinese Prickly Ash
YU Sheng-nan

..............page:10-12,28

Study on the Processing Technology of Making Sauce with Beef and Lentinus Edodes
DOU Hai-gang;YUAN Jian-wei

..............page:65-66

Study of Preparation Technique for Chitooligosaccharides by Cellulose
TAN Pei-yi;HUANG Xiu-jin

..............page:79-83

Study on Beef Microwave Dishes Quality Control Technique
LI Chao;CHEN Fu-yu;HAO Zhi-kuo;WANG Chen-xu

..............page:38-44,49

Development of Cantharellus Sauce
WANG Xue-bo

..............page:60-64

Research on Production Technique of Sufu
SHANG Li-juan

..............page:75-78

Determ ination of Zn, Fe, Cu, Mn, Ni, Cd, Cr and Pb in Thymus serpyllum L.by Microwave Digestion-FAAS Method
TANG Wen-hua;JIANG Tian-zhi

..............page:92-94,98

The Research Situation and the Outlook of Pickle Fermentation Using DVS (Direct Vat Set) Lactobacillus
TANG Xue-lu

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

Research Progress on Modern High-tech Application in Chinese Double-stewed Soup
BAI Wei-dong;HAN Zhen;ZHAO Wen-hong

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

Production Technique of Dandong Tacu(Vinegar)
CUI Yu-song

..............page:54-59

Optimization of Extraction Technique of Flavonoids from Ginger by Response Surface Methodology
GAO Shu-yun;GE Zhuang-zhuang

..............page:32-37

Optimization of Solid-state Fermentation Condition for Producing Pectinase by Aspergillus Niger HY-M27
CHENG Hong;DU Guo-jun;LIU Xiao-lan;PENG Kai;TIAN Ying-hua

..............page:24-28