China Condiment 2013 Issue 4 Study on Fermentation Conditions of Soybean Residue by Actinomucor elegans

Study on Fermentation Conditions of Soybean Residue by Actinomucor elegans
TAO Rui-xiao;JIA Dong-ying;YAO Kai;CHI Yuan-long

..............page:57-60,64

Dynamic Analysis of Physiochemical Index of Jujube Vinegar with Solid-state Fermentation
ZHAO Song;WANG Jie;LIU Ya-qiong;BAI Feng-qi;CHI Chao-yi

..............page:32-34

Research on Pure Fermentation of Pickled Pepper by Four Strains of Lactic Acid Bacteria
JIANG Wei;TAN Shu-ming;HU Ying;CHEN Zhou-dong;WANG Xiao-yun

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

Application of Fuzzy Mathematics on Sensory Evaluation of Different Processed Ginger Wine
SUN Jing;QI Wei-mei

..............page:35-37

Effect of Microbial Co-culture on Volatile Compounds of Pixian Bean Paste during Fermentation Period
YANG Song-zhang;CUI Rui-ying;HE Fei;ZHENG Jia;HUANG Jun;WU Chong-de;ZHOU Rong-qing

..............page:18-22

Determination of Natural Aspartame in Ketchup
JIN Jian-xiu;LIU Dong-hua;ZHANG Jun;DU Ping

..............page:9-14

Extraction of Antibacterial Active Ingredients from Zingiber officinale Roscoe by Water-bath Heating Method and Bacteriostatic Test
DENG Nian-fang

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

Industrialization Application of Modern Biotechnology in Traditional Vinegar Brewing
LIU Da-yu;LI Ban-cheng;GUO Xiu-lan;WANG Wen-ting;LIU Qin

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

New Cost-effective Plan on Salt Reduction-5'-IMP
ZHU Xiao-huan;YAN Wei;ZHU Jin-gen;SHEN Yan-ting;LI Ying-yu;CUI Ran-zai;YANG Lian

..............page:15-17

Research Progress on Technology of Micro-capsulated Oil and Fat in Food Industry
ZHANG Xue-peng;TIAN Shao-jun;LI Hai-wang

..............page:1-4,42

Analysis of Flavoring Substances in Mulberry Fruit Vinegar by GC/MS
WANG Chu-yan;FAN Tao;GUI Zhong-zheng;CAI Xiang-yun;REN Zi-xu;FANG Yin

..............page:108-110,113

Study on Purification of Anthocyanins from Black Carrot by Macroporous Resins
DAI Yu-jun;PAN Guo-dong;ZHANG Zhao;LEI Lei;LI Qian

..............page:114-118

Determination of Eleven Kinds of Trace Elements in Allium chinense by Microwave Digestion and ICP-AES Method
LIU Hong;CHEN Yan-qin;CAI Li;PU Yi-qiu;WANG Jun-jie

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

Study on Determination of Organic Acid in Yibin Sprouts by RP-HPLC
HE Yi-guo;ZHAO Xing-xiu;DENG Jing;WU Hua-chang

..............page:104-107

Determination of Phenylurea Herbicides in Fennel Seed by Normal-phase Liquid Chromatography
ZHOU Jian-ke;LI Xiang-mei;FU Yan-fang

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

Determination of Carbendazim and Carbofuran in Sichuan Pickles by PXC Solid Phase Extraction-High Performance Liquid Chromatography
CHEN Jun;WAN Hong-mei;ZHAO Feng-xian;ZHOU Lu-ming;PAN Zhi-ming

..............page:98-100,103

Comparison of Supercritical Extraction and Organic Solvents Extraction of Capsorubin
ZHANG Yu-song

..............page:101-103

Research on New Processing Technology of Plate Paste
SHANG Li-juan

..............page:80-83

Study on Solvent Extraction of Capsanthin in Chilli
TANG Xiu-hua

..............page:87-89

Determination of Sudan Ⅰ in Chili Sauce by HPLC
LIU Hong-hai;LIU Xiang-guo;TIAN Hai-yan;LI Yu;REN Fei-fei

..............page:96-97

Effects of Clarifying Agents and Hot-Cold Treatment on Clarification of Persimmon Vinegar
YANG Lian-zhi;PANG Ling-yun;ZHAN Li-juan;WANG Hui-rong;QIAO Ming-wu;WANG Dong-liang

..............page:38-42

Research on Antioxidant Function of Celery and Apple Vinegar Beverage
XIN Wei-ping

..............page:48-50

Study on Optimal Combination of Antioxidants in Sichuan-style Complex Seasoning
DU Hong-kun;LI Dong-gang

..............page:51-56

Study on Optimum Processing Technique and Changes of Nutrients of Ball Cabbage Pickle
HOU Fang-li;HUANG Zhi-yi;XU Jin-rui;GONG Yu-shi

..............page:43-47,50

Research on Antioxidant Activity of Different Polar Fractions and Volatile Oil of Trachyspermum ammi L.Sprague in Xinjiang
LIU Ling-ling;WANG Qiang;GAO Jing;ZHANG Zheng-fang;TANG Jun

..............page:61-64

Research on Using Toon to Develop Functional Liquid Flavoring Agent
YANG Meng;HUANG Ya-dong;FAN Guang-pu

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

Development and Application of a New-type Pepper-flavor Compound Sauce
PAN Dong-chao;ZHANG Yun;HE Xi-yao;DONG Hong-bing

..............page:65-70,83

Study on Comprehensive Processing Technology of Litopenaeus vannamei Waste
YI Xiang-xi;CAI Bing-na;PAN Jian-yu;CHEN Hua;SUN Hui-li;YI Wei

..............page:75-79

Determination of Chloropropanols in Soy sauce and Seasoning Liquid by Gas Chromatography/Mass Spectrometry
XU Xin-xin;KANG Li;CHEN Hui-ling;MAO Li-sha

..............page:93-95

Research on Coupled Treatment Technology of High-chroma and High-ammonian Wastewater from Condiment Production and Soot and Smoke Gases from Boilers
YANG Li;WU Xue-ming;FAN Jun;LUO Hong-gang;WANG Hui-fang;ZHOU Hong-mei

..............page:84-86

The Questions about Detection of Coliform in Soy Sauce Products
ZHOU Jia-da

..............page:119-120