China Condiment 2012 Issue 5 The development of immersion law and effect on soybean

The development of immersion law and effect on soybean
WU Tao

..............page:20-22

FEMA-Summary of the safety assessment of flavor ingredients
ZENG Wan-li;ZHU Zhou-hai;GAO Qian;GUAN Ying;LI Xue-mei;YAO Jian-hua

..............page:23-27

Antimicrobial and antioxidant effect of Celery seed essential oil
LI Nan;ZU Yuan-gang;WANG Wei

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

Screening and characterization of a bacteriocin-producing strain from the Chinese pickles
ZHANG Qing;YANG Zhi-rong;TANG Jie

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

zuo fen ke ji mei hao sheng huo dsm shi pin pei liao bu tui chu gb select(r) yu nong xi lie

..............page:1-2

Study on inhibition effects of botanical extracts on putrefying microbes from pickled radish
WANG Xiang-yang;WANG Fang;LIU Hui-jing

..............page:36-38,51

Recognition of sesame oil and sesame oil essence by electronic nose
WANG Xin;JIA Hong-feng;DENG Hong;LIANG Ai-hua;ZHOU Ling-jie

..............page:39-43

Study on the optimization of culture condition of natto and the preparation of freeze-drying natto
JIAO Ying-chun;YIN Yao;YUAN Wang-tao

..............page:44-46

The study of natural food preservatives on the antiseptic effect of soy sauce
DING Pei-feng;WANG Li-xia;SHI Zhong-lin

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

Factors influencing the fermentation of shrimp sauce using shrimp waste as raw material
FENG Ying-ying;DUAN Shan

..............page:47-51

Properties of three oxidized potato starch and its effect on qualities of Harbin sausage
HAN Bing;DU Ming;WANG Cong;XU Shu-lai;YE Tun-hao;YUAN Chao

..............page:52-55

Study on vinegar-ferment with apple pomace
GUO Dong;WANG Yan;GUO Yu-rong;YANG Ping-ping

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

The techniques of pollution prevention in the production of monosodium glutamate
DONG Li-ming;WANG Ping;ZHANG Yan-ping

..............page:5-8

Development of the medicinal and health pickles by lactic acid bacteria fermentation
LIU Fang;DENG Jing;WU Hua-chang;WU Li-duan

..............page:60-63

The processing technology of garlic mushroom
LI Si-ning

..............page:64-66

Research progress in chemical constituents、biological activities and exploration utilization of Curcuma longa L
ZHAO Xiu-ling

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

Application prospect of the diagnosing of foodborne pathogens based on multiple PCR
ZHAO Min;ZHANG Yi-nan;QU Qin-feng

..............page:14-19

Determination of cystine (cysteine) in soy sauce by HPLC
HOU Xue-zhen;JIANG Jin-zhi;LIU Shao-gang

..............page:96-99,108

Study on the technology of how to use chanterelle to imitate beef jerky
WANG Xue-bo

..............page:67-69

The analysis of chemical composition of volatile oil from Elsholtzia kachinensis prain by GC-MS
LI Gui-jun;YANG Wei-yong;WANG Fan

..............page:100-101

Study on pork preservation by essential oil from pepper
JIANG Jie-fang;ZHOU Hai-yu

..............page:70-71,74

The production of ammonium salt and ammonia and the influence to soy sauce quality
QIAN Ping;TENG Ya-qin;SHEN Hai-li

..............page:72-74

Analysis of volatile components from Xinjiang onion seeds by MAE-HS-SPME GC/MS
SHI Yu-Ge;WANG Qiang;XIONG Mei;LIU Ling-Ling;TANG Jun;ZHANG Zheng-fang

..............page:102-105

Analysis of the chemical elements of Alpinia offtcinarum Hance from Guangxi
CHEN Fu-bei;YU Jun-hua;HE Fei-long

..............page:106-108

Develop of a rapid kit to identify brewed vinegar or false vinegar
FANG Xing-you;LU Dong-qi;YAN Shou-lei;SHAO Qiu-rong;DING Xiao

..............page:75-76

Study on aroma components of baizhi angelica by HS-SPME and GC-MS
LI Wei;LU Zhan-guo;FENG Dan;WANG Peng-jun

..............page:109-112

The research of the extraction and the stability of durian pericarp yellow pigment
ZHANG Yan-yan;HUANG Man-li;HUANG Jun-sheng;CHEN Yan-na

..............page:113-118

Study on the technology of microwave sterilization of chili powder
SUN Qiu-yan;WANG Cheng-zhong

..............page:77-79,84

The preparation of natural health apple vinegar beverage
HOU Ai-xiang;LIAO Lu-yan;QIN Si;TAN Huan;LI Zong-jun

..............page:80-84

The study on the process and technics of zymolytic hawthorn vinegar
WANG Xiang;ZHANG Guang-jie;ZHAO Wen-zhen;WANG Xiao-hui

..............page:85-87

Studies on microencapsulation of Zanthexylum oil
SUN Guo-feng;LI Feng-fei;YANG Wen-jiang;LU Qing-guo

..............page:88-90,95

Study on boiled sliced Tibetan pork
GU Xue-dong;ZHANG Sha-sha;WU Hong;WANG Chang-yong;XIE Lei;MA Chang-zhong

..............page:91-95