China Condiment 2012 Issue 2 The research development about antioxidant activity of vinegar-egg

The research development about antioxidant activity of vinegar-egg
CHEN Li-bin;WANG Lie-xi;YAO Yu-jing;GENG Yun-xiao

..............page:21-24

Study of spray drying technology of for cuminum cyminum essential oil microcapsulation
LI Xin-ming;ZHANG Yong-mao;XIONG Shan-bai

..............page:65-71

Study on optimizations of the enzymolysis conditions of ossein extraction by response surface method
ZHAO Yong-gan;WANG Wen-bao;WEI Yong-yi

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

Research advance of deep processing of flowering cabbage foods
GENG An-jing;YU Xiu-rong;WANG Fu-hua

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

The research of the lactobacillus fermentation condition of pig bone enzymatic hydrolyzate
ZUO Yong;XIE Hui;JU Shuai;LI Yang;LIU Da-yu

..............page:55-58

Research and optimization on flavoring ingredients of chicken bone soup paste
FENG Yue-ling

..............page:116-118,120

Studies on the inhibitory effect and components of Monascus
WANG Ya-wei;WU Xiao-hong;WANG Hong

..............page:32-34,41

Safety analysis on tumorous stem mustard and controlling strategies
HU Xiang-yun

..............page:25-27,31

Comparison of different extraction methods from gingerol
LI Xiao-an

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

Microbial detect and analysis of some bechamels in Nanjing market
WANG Hong-tao;LI Xiao-hua;YANG Ai-ping

..............page:98-100

Study on stability of NEOTAME
DU Shu-xia;LIN Nan

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

Screening of high productive protease and amylase strain from Aspergillus oryzae
GUO Cheng-yi;WANG Zhi;CHEN Xiong;LEI Jin-cheng

..............page:42-45

Variations of antioxidant components of aged oat vinegar during fuming
WANG Jie-qiong;WANG Ai-li;LI Zai-gui

..............page:109-111,115

Fast determination of capsaicinoids in Douban by high-performance liquid chromatography
JIA Hong-feng;PENG De-chuan;LIANG Ai-hua;HE Jiang-hong;CHEN Zu-ming;HE Zhi-fei

..............page:104-108

Research on processing technology of Sichuan-style leisure flavor dried fish of Freshwater fish
XU Jin;LI Ming-yuan

..............page:76-78,100

The research progress of antibacterial and antioxidant effect of ginger
DENG Kai-ye;ZHOU Hai-yu;XING Pan-pan

..............page:28-31

Response surface methodology optimizing hydrolyzation process of vinegar lees
LIANG Xin-le;ZHANG Jia-ni;LIU Ye;ZHOU Li-nan

..............page:89-94

Study on the production technology of powdery yeast extract
YU Xue-juan;CHEN Ying-xiang;MA Xin-liang

..............page:95-97

A primary exploration of water-soluble curcumin pigment
FAN Chun-mei;LIU Xue-wen;WU Xue-ming

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

Study of nanofiltration concentration technique on the marinating drumstick waste liquid
LI Yan;ZHENG Xiao-jie;WU Ze-wei

..............page:86-88

Impact of hydrochloric acid-modified processon on the quality change of pickles
WANG Gang;XIONG Fa-xiang

..............page:59-64

Experimental study on freeze drying of green pepper
DING Cheng-cui;XU Zhi;ZHANG Cheng-hui;WAN Yao;ZHAN Li-li;CHANG Gang

..............page:46-50

Preparation of mustard oil microcapsules based on soybean protein isolated and sodium alginate by complex coacervation
GAI Xu;LI Rong;JIANG Zi-tao

..............page:51-54,64

Research progress in chemical constituents, biological activities and exploration utilization of Platycodon grandiflorum
ZHAO Xiu-ling

..............page:5-8,24

Application of natural antioxidant on meat products
YU Zhi-feng;ZHAO Li-qing;ZHENG Jun-jun;WANG Zi-an

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

Study on extracting technology of chlorophyll from leaves of Brassica juncea var.tumida Tsen et Lee
LI Min;YU Hui;YAO Cheng-qiang

..............page:79-82

min yi tian wei shi ( yi )
si bo

..............page:119-120

Study on optimum hydrolysis conditions of porcine blood protein by compound enzyme
JIANG Xia;ZHOU Cheng;ZHU Qiu-jin

..............page:35-41

The history and development tendency of Sichuan Yacai
QIU Si

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

Study on safety of novel direct vat set starters in pickles
LV Xiao-hua;SONG Yi;HUANG Cheng-yu

..............page:17-20