China Condiment 2013 Issue 11 Optimization of Ultrasonic Extraction of Lentinus edodes Nitrogenous Substances

Optimization of Ultrasonic Extraction of Lentinus edodes Nitrogenous Substances
ZHANG Gen-sheng;WANG Yue;WEI Dong-shan;DING Wan-ying;YUE Xiao-xia

..............page:1-6

Study on Preference Assessment of Vinegar
WEI Yong-yi;LI Chao-min

..............page:7-9

Study on the Influencing Factors of Protease Activity During the Process of Fermentation of Shrimp Head and Shell with Bacillus natto
FU Bo;WU Li-gang;DUAN Shan;YANG Gong-ming;WU Pei-en;WANG Jin-hua

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

Study on Enzymolysis Parameters of Urechis unicinctus Body Wall Muscle—Flavorzyme
LIU Hai-mei;ZHANG Zhi-cai;YIN Xiao-jie;ZHAO Ji-chao

..............page:14-17,30

Homogenate Extraction Optimization of Capsanthin by Response Surface Method
ZHANG Yu;ZHANG Yi;LIU Pan;LU Qiao;NIE Deng-pan

..............page:18-21,30

Analysis and Improvement of Sausage without Nitrification
ZHANG Min

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

Study on the Drying Technology of Chinese Chives
DAI Xiao-mei;YANG Xing-min;JIANG Li;LIU Qing-mei;YU Zhi-fang

..............page:25-30

Development of New-type Black Bean Red Koji Bean Paste
MA Hong-fei;LIU Xiu-mei;LU Sheng-you;LI Qing;YANG Xiang-hua

..............page:31-32,35

The Development of Healthy Beef Sauce with Lentinus edodes and Auricularia auricular
CUI Dong-bo

..............page:33-35

Research on the Development of Schisandra chinensis Fruit Vinegar Beverage
SHANG Xiao-ying;CHEN Mao-bin

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

Research on Fermentation Process of Fermented Black Bean by Artificial Inoculation
XIE Liang

..............page:40-43

Study on the Quick Fermentation Conditions of Broad Bean Sauce
HE Jiang-hong;JIA Dong-ying;YAN Hong;YUAN Xin-yu;JIA Hong-feng

..............page:44-47,51

Study on the Process of Strong Chicken-Flavor Seasoning by Thermal Reaction
LI Yao;YI Fa-ru

..............page:48-51

Determination of 1-Chloro-3-hydroxypropane in Soy Sauce by Gas Chromatography Tandem Mass Spectrometry with Isotope Dilution
GAO Yang;ZUO Guo-qiang;SANG Shuang;LU Li-hua;WANG Xue-jiao;SONG Zhi-guang;ZHAO Liang

..............page:52-54,58

Determination of Cadmium and Lead in Sugar by Non-Complete Digestion-High Resolution Continuum Source Graphite Furnace Atomic Absorption Spectrophotometry
QIN Jie;CHEN Shang-long;MIAO Jing-zhi;LI Tong-xiang;WANG Feng

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

Determination of Total Sugar in Paederia scandens by DNS Method
WANG Shao-yun

..............page:59-62,69

Analysis of Flavor Characteristics of Organic Acids in Zhenjiang Aromatic Vinegar
LI Guo-quan;LU Zhen-ming;YU Yong-jian;SHI Jin-song;XU Zheng-hong

..............page:63-65

Analysis of Organic Acids in Different Varieties of Vinegar
FU Jia-yin;LIU Xiao-yan;YING Yue;LI Rong-xin;WANG Qin

..............page:66-69

Study on Quantitative Analysis of Capsaicin with Spectrophotometry
ZHU Niu;ZI Rong-lu

..............page:70-71,76

Sequential and Rapid Determination of Metallic Elements in Monosodium Glutamate by Continuum Source Flame Atomic Absorption Spectrophotometry
ZHANG Jian-ping;CHEN Shang-long;LIU En-qi;HUANG Xiao-dong

..............page:72-76

Evaluation of Four Brands of Leek Flowers Paste by Sensory Analysis and E-Tongue Technique
WANG Jun-kui;YANG Fan;BAO Bin

..............page:77-80

Optimization of Experimental Conditions for Determination of Sodium Cyclamate in Food by Gas Chromatography
LIU Miao;DENG Xue;ZHOU Jie

..............page:81-83,102

Research on Extraction Technique and Stability of Blackberry Anthocyanin
LI Qi;YANG Zhen-dong

..............page:84-88

Study on Extraction and Properties of Pigment from Curcuma
ZHANG Cai-fang;LI Cui-cui;YUE Yan-xia

..............page:89-93,102

Research on the Bacteria Colony Control of Assorted Cold Food by Heating Pretreatment
FENG Xiao-lan;JIANG Yun-sheng;YUAN Yang;MA Jiang-ping

..............page:94-97

Study on the Seasonings Preparation and Dishes Innovation
SHAO Wan-kuan

..............page:98-102

Research Progress of the Detection Technology of Soy Sauce Adulteration
XU Wei-li;SHAN Yu-juan;ZHANG Lan-wei;Pushparajah Thavarajah

..............page:103-106,112

Research Progress of Microbial Diversity During the Process of Sauerkraut Fermentation
ZOU Hui-fang;QU Chang;WU Hao;TIAN Hai-jiao;YANG Hong-yan

..............page:107-112

Research Progress of Irradiation Applied in Food Industry
ZHANG Zhen-shan;LIU Shuang-yan;LIU Yu-lan;WANG Juan-juan;WANG Yun

..............page:113-116

The Development Course and Cultural Heritage Protection of Chinese Condiment Culture
CAO Lan;YANG Xu

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