China Condiment 2013 Issue 12 Study on the Extraction Technique of Flavonoids from Perilla Oil Meal by Ultrasonic Method

Study on the Extraction Technique of Flavonoids from Perilla Oil Meal by Ultrasonic Method
HOU Li-li;,TIAN Hai-juan;,WANG Lei;,ZHANG Jing;

..............page:1-4,8

Ultrasonic Extraction of Agastache rugosa Polysaccharides and Research on Its Antioxidant Activity
GE Ya-long;,TIAN Guang-hui;,YANG Heng-tuo;,YU Fan;

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

Research on Microencapsulation of Perilla Seed Oil Produced by Spray-drying Method
chen yuan tao ;, mi lin ;, wang jian ;, wang ping ping ;, xiao jiang ;, xu jiang bo ;, you peng ;, zhang zuo ;

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

Optimization of Fermentation Conditions of Aroma-producing Yeast and Its Application in Traditional Fermented Soybean Paste
HAN Zhi-shuang;,LIU Jun;,XUN A-mei;,YUAN Hai-bing;

..............page:14-18

Effect of Fermented Sausage Inoculated with Different Inoculum Concentration of Lactobacillus sake on Physicochemical Properties and Sensorial Quality
DING Yi;,HUANG Li;,WANG Song;,XU Wei-dong;,YANG Ming;

..............page:19-23

Mutagenic Effects of Monascus Strains by Ultra-high Pressure
HUANG Ya-qin;,LI Jin-zhe;,LIU Min-jie;,WANG Wei;

..............page:24-26,41

Optimization of Process Conditions for Microencapsulation of Cinnamon Essential Oil of Mungbean Isolated Protein by Response Surface Analysis Method
PAN Yan;,WANG Wei-jian;,XU Miao;,ZHANG Xin;,ZHU Zhu;

..............page:27-30

Research on the Quality of Pepper Products by Different Processing Methods and Its Effect on Enteric Microorganisms
HUANG Ting;,LEI Jie-qiong;,LI Bin;,LIN Liu-feng;,YE Ting;

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

Study on Volatile Flavor Compounds of Fermented Fish Sausage
CHI Ming-xu;,HAN De-quan;,LI Chun-yang;,WANG Fan;

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

Applied Research on Natural Antioxidant in the Production of Pure Chicken Fat
LI Yao;,QIAN Hong-ying;,TIAN Mei-hua;,WANG Su-ming;,YI Fa-ru;

..............page:42-46

Study on Optimization of Parameters for Full Automatic Frying Process of Vegetable Oil Hotpot Seasoning
DAN Xiao-rong;,LI Dong-gang;,LU Xiao-li;

..............page:47-50

Study on Preparation of Flavor Peptides with Offal of Tilapia by Enzymolysis
DENG Mao-cheng;,LI Jing;,LU Zhi-hong;,WANG Yao;,ZHOU Yu;

..............page:51-53,57

The Application and Research Progress of Bionic Intelligent Sensing Sensory Detection Technology in Food Sensory Evaluation
YUE Jing;

..............page:54-57

Study on the Processing Technology of Compound Seasoning Sauces with Physalis pubescens L.and Tomato
GAO Yu-chao;,SUN Hai-tao;

..............page:58-59,67

Electronic Nose Analysis and Sensory Evaluation of Condiments with Different Brands
CHE Jun-yan;,HE Xiao-long;,ZHOU Xiao-yan;

..............page:60-62

Research on Extraction Technique of Isoflavone from Soy Sauce Residue by Alkali Hydrolysis
DENG Kai-ye;,LI Er-na;,XIAO Xiu-qun;

..............page:63-67

Analysis of Volatile Components in Mentha spicata L.
JING Xiao-yan;,LIU Li-feng;,WANG Hua-jun;,ZHANG Jun-song;,ZHANG Si-wen;

..............page:68-70,74

Determination of Trace Elements in Buddleja officinalis Maxim.by FAAS Method
JIANG Tian-zhi;,TANG Wen-hua;,WANG Fei;,YANG Wen-qiang;

..............page:71-74

Isolation and Identification of Spoilage Bacteria in Yellow Capsicum Sauce
CHEN Wen-xue;,LI Ling-ling;,MAI Li-wen;,QIU Hou-yuan;

..............page:75-78

Determination of Trace Elements in Rosmarinus officinalis L.by Microwave Digestion-FAAS
JIANG Tian-zhi;,YANG Hong-yun;

..............page:79-81

Study on Extraction Technique and Chemical Component Analysis of Onion Essential Oil by GC/MS
CAI Chuang;,LI Xiang;,LIU Da-yu;,ZOU Qiang;

..............page:82-85

Analysis of Volatile Components of Yongchuan Douchi Using Headspace Solid-Phase Micro Extraction Combined with GC-MS
LI Ting-ting;,SUO Hua-yi;,ZHENG Jiong;

..............page:86-90

Research on Extraction and Determination of Anthocyanins in Black Bean Peel
CHEN Chang-ying;

..............page:91-94

Effects of Additives on the Enzyme Production Activity of Aspergillus Oryzae
HUANG Tao-rui;,LI Yu-feng;,MENG Tian;

..............page:95-98,120

Flavor Research on Traditional Boiled Pork Soup and Investigation of Its Industrialization
CAI Yong-yan;,HAO Hui-juan;,NIU Jing-jing;,YAN Hong-wei;

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

Safety Discussion of Food Additives
JIANG Peng;,LIU Li-ping;,QI Feng;,WANG Xiao-long;,ZUO Yong;

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

Research Progress on Domestic and Foreign Pepper By-products
HUANG Jun-rong;,LI Hong-liang;,XUE Ting;

..............page:106-110

The Competitive Analysis of Shanxi Aged Vinegar
GUO Rong-guang;,LI Yu-ping;,WANG Ru-fu;

..............page:111-113

History, Present Situation and Countermeasure of Chinese Vinegar
LI Hui;,LI Ting;,PENG Xiao-guang;,YANG Lin-e;,YANG Yu-xia;

..............page:114-117

Cherish Seasoning Culture and Analysis of Its Inheritance Way
CAO Lan;,DONG Yu-jie;,LI Xu;,WANG Xin-mei;,WEI Ying;

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