China Condiment 2012 Issue 9 Research Progress in the Meat Flavor of Nanometer Microencapsulation

Research Progress in the Meat Flavor of Nanometer Microencapsulation
ZENG Xiao-fang;LI Er-li;ZHU Jin-ying;YANG Bing

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

Effect of Main Ingredient and Thickener on the Viscosity of Ketchup
WANG Yan;TIAN Ying

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

Impacts of Boiling on Zhacai's Sensory Quality
WANG Xiao-li;QU Xiao-xuan;WANG Shou-feng;REN Xiao-long;LI Min;HE Jia-lin;LANG Jia

..............page:22-24

Characteristic Aroma Components in Self-made Parabramis Pekinensis Meat Flavor Essence
XU Xing;WENG Wen;LIU Hong;ZHANG Yi-jie;YANG Rong-hua

..............page:105-109,120

Seasoning Recipe about Bundle Hoof Added Spicy Goose
WANG Rui;GAO Xiang;SUN Sen-wei

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

Study on Optimization of Oat Koji-making Conditions of Aspergillus Oryzae Using Response Surface Analysis
YANG Zhou;WANG Xue-ying;LUO Jia-li;JIANG He-ti

..............page:67-71,78

Microbial Deodorization Process of Extract Fluid of the Undaria Pinnatifida Suringar and its Clarification Process
ZU Guo-ren;KOU Yu-zhen;KONG Fan-dong;ZHANG Chun-zhi

..............page:63-66

Talking about the Development of Pickles
YIN Li-ming;LI Xu;WEI Ying;CAO Lan

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

High Performance Liquid Chromatography Method for Determination of Flavor Nucleotides and Its Intermediate Products
GE Li-juan;LIU Yong-gang

..............page:92-95

Determination of Nitrite Contents in Several Common Vegetables in Winter
YANG Ai-ping;YU Fang

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

The Research on the Industrialization of Sprout Vegetable in Sichuan
LU Yi;XIONG Hong;SUN Jun-xiu;LV Mao-guo;FAN Wen-jiao

..............page:8-10

The Production Technology of Spicy Seafood Mixed-condiment
LI Ping-ping;CUI Zhong-ai;REN Xiu-juan;LI Yan-hong

..............page:46-48

Processing Techniques of the Zanthoxylum Oil
HU Jian-ping;SHI Bi-bo

..............page:85-88

Optimization of Preparation Technology of Onion Oil Flavor Microencapsulate by Response Surfce Method
LIU Nan-nan

..............page:110-113

Studies on the Processing Technology of Jinhua Ham Sauce and its Sensory Evaluation
YUAN Jie;CHEN Yun;CHEN Jie;MENG Yue-cheng

..............page:59-62

The Research and Industrialization Analysis of the Functional Zhenjiang Vinegar
SHEN Zhi-yuan;SUN Le-liu;XIA Rong;LV Fu-qiang

..............page:5-7

Study on Antioxidant Capabilities of Radish Pickles
ZHANG Dong-mei;LI Ping-ping;ZHAO Qiang;LIU Shu-ying;QUAN Yong-liang

..............page:29-32

Study on Processing Technology of the Pleurotus Eryngii Power
XIONG Wen-fei;CHEN Ri-chun;TANG Sheng-chun;SONG Hong-bo

..............page:79-84,88

Study on Microwave-assisted Extraction of Pepper Essential Oils
GAO Jing-liang;LIU Yu-lan;ZHANG Hui-juan;SUN Ya-jun

..............page:33-35,41

The Study on Application of Producing Soy Sauce with Upsteaming Fermentation
ZHAO Bao-cui;ZHU Xiang-ping;LV Feng-xue;CHANG Cong;XUE Nai-feng

..............page:49-51

Study on Ultrasound-assisted Extraction Technology of Star Anise Oil
YANG Yue-yun;WANG Xiao-guang

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

Determination of Microelements and Nutrition Ingredients of Three Infiltration Sauce
SU Rui-bin;CHEN Xiao-ru;HUANG Jun-sheng;OU Jing-fen;ZHENG Chu-jun

..............page:102-104

Study on the Impact Factors of Acid Production by Gluconacetobacter Xylinus RF4
FU Liang;YI Jiu-long;CHEN Si-qian;HUANG Han-cong;WU Bing-hong

..............page:25-28

The Research of the Manufacturing Technique of Yacai Soy Sauce
SUN Jun-xiu;XIAO Lan;LIU Li-xin;FAN Wen-jiao;WANG Yu;LUO Su-qin

..............page:72-73,78

Microwave-assisted Extraction of Flavonoids from Zanthoxylum bungeanum Leaves and Antioxidant Activities
YANG Li-chen;LI Rong;JIANG Zi-tao

..............page:36-41

The Development Status and Trend of the Vinegar Industry in China
WU Xiao-ming;CAO Lan

..............page:19-21

Application of Biotechnology in Traditional Condiment
TENG Yu;ZHOU Hong-xiang;QIU Shu-yi;GUO Yan

..............page:11-15,21

Research on Production Technology of the Beef Chinese Chive Flower
LI Mei-fang;TONG Lan-qin;HUANG Qi;XIA Juan;DONG Quan

..............page:52-54,66

Spectrophotometric Determination of Lead in Foods with Methyl Thymol Blue
ZOU Shi-ying;WANG Rong;FU DA-you

..............page:89-91

Reflections on the Salt Monopoly System Reform in China
LIU Jun-bin

..............page:114-116,120

Research on Nitrite Content and Edible Safety in Six Pickled Vegetables
ZHANG Bao-yong

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

Distribution Transformation and Strategy Discussion of Condiment Enterprises
LV Dao-jun

..............page:117-120