China Condiment 2013 Issue 5 Research Advance of Detection Methods for the Preservatives in Soy Sauce

Research Advance of Detection Methods for the Preservatives in Soy Sauce
TANG Hui

..............page:1-3

Research Status and Development of the Use of Sesame Dregs
ZHANG Zhen-shan

..............page:4-6,11

Research Progress of Composition and Health Function of Vinegar Egg-Juice
WANG Xue-ying;DING Shu-juan;FAN Yu-ting

..............page:7-11

Analysis and Control of French Salad Microbial Flora
YAN Zhao-yang;JIANG Yun-sheng;ZHU Jing-jing

..............page:12-17

Screening and Identification of a Bacillus Strain from Vinegar Grains
HUANG Si-min;LIU Jun;ZHU Wen-you;HAN Zhi-shuang;YUAN Hai-bing;HUAN A-mei

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

Optimization of the Formula of Non-sodium Salt Substitute Using Mixture Design and the Flavor Improvement Research
LIAO Fan;ZHENG Jian-xian

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

The Influence of Different Salted Conditions on Nitrite Content and pH Values in Pickles
ZHOU Qiang;LIU Meng-jia

..............page:28-30,38

Screening and Optimization of Monascus for Generating γ-Aminobutyric Acid from L-Glutamic Acid
TIAN Dong-liang;ZHANG Lu-lu;YANG Ping-ping;WANG Yan

..............page:31-34,38

Research on the New Preparation Process of Food Fortifier EDTA Ferric Sodium
AN Tao;YAN Xue-jin;LI Guo-ting

..............page:35-38

Colloidal Stability and Rheological Properties of Sesame Paste
HOU Li-xia;SHANG Xiao-lei;WANG Xiao-xia;LIU Jing

..............page:39-42

Optimization of Culture Conditions of Candida utilis
ZHANG Qian-qian;GUAN Yu-ping;DIAO Ai-po;SUN Yuan-xia

..............page:43-48

Study on Antibacterial Activity of Apple Pomace Vinegar and Antioxidant Activity of Its Extracts
GE Lei

..............page:49-51,61

Bioremediation Effect of Methamidophos Degrading Enzyme on Pesticide Residues in Spices
ZHANG Na;GUO Qing-qi;LIU Xiao-fei;HUANG Wen-xiu;SONG Kun;WANG Shuang;WANG Mei-xing

..............page:52-55,67

Discussion of Extended Culture Technology in Bacterial Vegetable Cheese Production
LIU Jing-quan;MENG Xiang-yu;JIAO Yan

..............page:56-57,67

The Method and Equipment for Producing Shanxi Mature Vinegar by Multi-strain Mash-Solid
YAO Wu-zhong

..............page:58-61

Study on Yeast Extract Production Process by Beer Yeast Complex Enzymes
XIE Xiao-hang;HAN Hong-ming;LU Guo-wei;JIANG Jing-quan

..............page:62-67

Research on Process Optimization of Sufu by Enzymatic Accelerated Maturation
WANG Yue-peng;HU Feng;WANG Jian-ming;GENG Yuan;LI Ping;YANG Heng-xing

..............page:68-71

Study on the Sterilizing Technological Condition of Leek Sauce
GAO Rui-he;HE Jun-ping;ZHANG Xian-zhou;LI Hai-li;CHEN Hui

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

Research on the Development of Spicy Canarlum plmela Leenh Compound Flavoring Paste
ZHONG Hua-feng

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

Research on Hot and Spicy Compound Dip for Hot Pot
ZHANG Chang-gui;WANG Xing-hua;ZENG Wen-qiang

..............page:81-84

Study on the Drying Technology of Chaozhou Laoxianghuang
WANG Qiang;FU Li

..............page:85-89

Study on Embedding Technology of Roast Beef Flavor by Chitosan and Sodium Tripolyphosphate Microcapsules
QIU Yuan-xin;ZENG Xiao-fang;LI Er-li;YANG Bing;DIAO Li-ting

..............page:90-94

Study on the Extraction and Chemical Composition of Essential Oil from Rosmarinus of ficinalis L.Dried Leaves
BI Zhi-cheng;YANG Guo-en;ZHANG Lei;ZHAO Li-zhi;ZHOU Jun

..............page:95-99

Comparison and Analysis of Volatile Flavor Components of Four Kinds of High-salt and Liquid-state Soy Sauce
LI Jun-gang;LUO Ying;HUANG Mei-lan;LIANG Jian-ming

..............page:100-102

Determination of Six Trace Elements in Balsamic Vinegar by Direct Sampling-High Resolution Continuum Source Graphite Furnace Atomic Absorption Spectrophotometry
CHEN Shang-long;MIAO Jing-zhi;LIU Quan-de;HUANG Xiao-dong;CHEN Hua-yun;GAO Liang-peng;WANG Feng

..............page:103-107

Detection of Rhodamine B in Chili Products Using Ultra Performance Liquid Chromatography-Tandem Mass Spectrometric Method
YANG Gui-ling;MENG Bing-bing;YU Lin;WANG Ye-ju

..............page:108-110,120

Study on the Analysis Method of Cystine Content in Soy Sauce
ZHANG Li-ping;LI Wei-hui;HE Xi

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

Application of Mayonnaise in Western Cuisine Seasoning
DING Hui

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

Research on Marketing Strategies of Small and Medium-sized Condiment Enterprises in China
ZHAO Lin-yuan

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

an zuo jiao mu zheng zai fa dong yi chang zhi mian xiao fei zhe de shang zhan an zuo he jia huan jiang jin qian wan jia
zhu yin hong ; yang zi zhong ; li xue song ; yang ming ; luo bin

..............page:后插1-后插3