China Condiment 2012 Issue 8 Research Progress of Natural Red Pigment from Skin of Pitaya

Research Progress of Natural Red Pigment from Skin of Pitaya
ZHAO Wen-hong;LIANG Bin-xia;BAI Wei-dong;QIAN Min;ZHU Hao

..............page:111-115

Study on Microwave-Assisted Eethanol Extraction Technology of Flavonoids from Osmanthus
ZHU Pei-pei;LIANG Jing;LI Ning-ning

..............page:40-42,55

Current Situation, Structure and Development Potential of Condiments Market
HUANG Zhi-hui

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

Determination of 2-Methylimidazole and 4-Methylimidazole in Caramel Pigment by Capillary Gas Chromatography
PENG Xiang-qian;FENG Wei;SHI Hai-ying;XU Wei

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

Reform Application of Nitrite in Cooking
ZHANG Min

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

Determination of Oxidation Value of Vinegars and Its Application
XIAO Zhao-jing;LI Gen-rong;ZHAO Bo;HU Bo;ZHU Yong-hong

..............page:11-14

Discussion on Lake Fresh Butter Processing
MEI Dong-sheng

..............page:66-67

Optimization of Fermentation Technology of Purple Sweet Potato Health Vinegar
SHI Jing-lue

..............page:68-73,78

Fluorimetric Method for Determination of Trace Lead in Soy Sauce
WU Xiao-hong;MA Mei-hua;LI Xiao-hua

..............page:99-101

Comparative Analysis of Fatty Acids of Three Allium cepa L.Seeds by GC/MS
WANG Qiang;WANG Gang-xia;TANG Jun;ZHANG Zheng-fang

..............page:93-96

Study on the Influence of Three Sterilization Methods on the Spoilage Bacteria of Pickled Radish
WANG Xiang-yang;ZHOU Zheng-zi;LIU Hui-jing

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

Studied on Solvent Extraction of Star-Aniseed Oil and It's Ingredients
LI Rui-hong;ZHU Ya-xu;TONG Qi-gen

..............page:46-49

A Kind of Salted Water Pickled Bu Liuke Recycling Method
LI Hong-mei;LIU Zhong-hua

..............page:62-65

The Study of Extraction and Antioxidation on Lycopene
SUN Qian;YE Ling-jun;YAN Yong;YE Xing;XIA Xing-jiao;ZHANG Yu-ting;MU Ting

..............page:108-110

Analysis on the Volatile Flavor Products of Controlled Oxidation at Different Temperature of Lard
WU Xiao;KONG Ling-hui

..............page:90-92

Study on Scavenging Free Radical of Flavonoids from Zanthox flum bungeanum Maxim
LI Pin-ai;SUI Chao-xia;ZHANG Ling

..............page:23-25

Determination of Six Trace Elements in Condiment by Microwave Assisted Sample Digestion Flame Atomic Absorption Spectrometry
MENG Jun;XIE Yin-jun

..............page:86-89,96

Research on Fermentation Process of Carrabolla Fruit Vinegar
LI Yun;SU Shu-you;WANG Wu-zhong

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

Effect of Different Sterilization Methods on the Capsaicin's Stability in Capsicum Powder
ZHANG Ying-lei;ZHAN Yan;LI Jia-lei;YAO Xin-miao;REN Chuan-ying;LU Shu-wen

..............page:50-55

The Maillard Peaction Optimization of Squid Hydrolyzate and Free Radical Scavenging Activities of Reaction Products
JIANG Min;HU Xiao-jun;ZHANG Yong-qin;HE Bing-mei

..............page:26-30

Discussion of the Production Process of the Bone Soup Powdered Flavor
AN Yu-ting;JIANG Yu-mei

..............page:60-61

Detecting and Classification of Vinegar Using an Electronic Tongue
ZHANG Miao;JIA Hong-feng;LI Xie-xin;HE Jiang-hong;ZHANG Zhen-yu

..............page:1-3,6

Study on Treatment of Glutamic Acid Fermentation Liquid with Microfiltration
YANG Shi-chun;LV Xiao-long

..............page:36-39

Quantitative Structure-Retention Relationship Studies of Volatile Oil from Illicium Verum Hook.f.
QIN Zheng-long;FENG Chang-jun

..............page:43-45,59

Comparative Study on Food Additives Between Codex General Standard and Chinese Use Standards
LU Qi-lin;YAO Lan;XU Fang-xu;LI Mao-yin;BI Qian;QU Min;FENG Xu-qiao

..............page:15-18

Optimization of Technology for Ultrasonic Extraction of Pigment from Trollius Chinensis Bunge with Response Surface Methodology
ZHANG Hui-jun;WANG Li-li;CHAI Chun-jie;WANG Wen-xia;SONG Chun-li

..............page:102-107

The Summary of Influence Factors of Vinegar Antioxidation Activity
CHEN Li-bin;LIU Yan;XU Cai-hong;GENG Yun-xiao

..............page:4-6

The Application of HACCP System in Production of Chilli Powder Enterprise
LIU Ai-hua;LI Qin-li;WANG Huai-xun;HU Dong-qing;BI Jian-xiu

..............page:116-117,120

Determination of Acid Content in the Soy by the Equal Potential Interval-Potentiometric Titration
FENG Jun-xian;LIU Yuan-yun;YANG Xin-hua;LI Jia-dong

..............page:97-98

Application of Tea Polyphenol on Cooking Meat Preservation
HAN Xin-feng;LIU Shu-liang;MIU Juan;GAN Fang-yuan

..............page:31-35

Study on Extraction Process of Flower Essential Oil in Allium Tenuissimum L.by Supercritical CO2 Fluid
ZHANG Xiao-li;LIU Lie-miao

..............page:74-78

Comparison of Angiotensin I-converting Enzyme Inhibitory Activities of Chinese Bean Paste
LI Feng-juan;GAI Ke-xin;WANG Qian;WANG Zhi-fang;CHEN Xin-xin;LI Li-te

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