China Condiment 2013 Issue 6 Study on Extraction of Capsanthin by Organic Solvent Method

Study on Extraction of Capsanthin by Organic Solvent Method
YU Cui-fang;LI Jing;TAN Hai-gang;WANG Yong-xiang

..............page:75-77,90

Development and Fresh-keeping Preservative Treatment of Complex Spice-Ginger Sauce
GUO Jun-hua

..............page:55-57

Determination of Six Kinds of Preservatives in Vinegar by Ultra Performance Liquid Chromatography
MA Xue-ying;LU She-ming;ZHU Rui-zhi;MENG Zhao-yu;CAO Qiu-e

..............page:93-96

Analytical Study and Sensory Evaluation of Smartongue on the Similar Taste Type
CHE Jun-yan;ZHU Wen-zheng;CHEN Qiao;ZHOU Xiao-yan

..............page:32-34,40

Optimization of Culture Medium for Rhodospirillum Rubrum S1 by Response Surface Methodology
PAN Yan;LI Shi-hao;ZHOU Yu-lin;WANG En-si;HOU A-li

..............page:22-27

Research on Preparation Technology of Apple Vinegar Sauce
AI Xue-dong;YANG Han-nan;ZHANG Xue-ming

..............page:64-67

Determination and Qualitative Analysis of Gingerol in Ginger Liquor
SUN Jing

..............page:103-104

Research on New Process Technology of Black Curded Bean
GUO Xi-juan

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

Determination of Trace Elements in Sargassum fusiforme by Inductively Coupled Plasma Optical Emission Spectrometer with Microwave Digestion
XU Xiu-lan;LU Li-yong;CHEN Shun-fu;JIANG Wu

..............page:87-90

Determination and Speciation Analysis Progress of Selenium in Food
YANG Yu-ling;LIU Yuan-ying

..............page:1-5

Determination of Contents of Trace Elements in Wild Capsella in the Central Shaanxi
WANG Zheng-fan

..............page:109-111

Extraction and Analysis Volatile Constituents of Dry Yellow Soybean Sauce by Steam Distillation and GC-MS
LIU Yong-guo;MU Min;MIAO Zhi-wei;HAN Shuai

..............page:111-114

Preliminary Study on Fed-batch Culture of Monascus Pigments
YANG Xu;CAO Lan;LI Xu

..............page:18-21

Research on Microwave-assisted Extraction of Garlicin
WANG Jie

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

Study on the Processing Technology of Pickled Cucumber
ZHANG Chang-gui;ZENG Wen-qiang;ZHANG Wei;WANG Xing-hua

..............page:51-54

Optimization of Microwave-assisted Extraction Process of Anthocyanins from Purple Onion Skin by Response Surface Methodology
JIAO Yan;CHANG Ying

..............page:78-82

Study on Extraction Process of Anthocyanins from Dioscorea alata
XU Hao;YANG Pei-jun;LIU Ya-hui

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

Determination of the Contents of Cu, Fe, Zn and Mg in Grape Wine by Atomic Absorption Spectrometry
WANG Xiang-ai

..............page:97-98,104

Development of Health Vinegar Beverage with Black Glutinous Rice and Red Dates
WANG Jia-dong;WANG Rong-rong

..............page:58-60

Product Development and Application Research of the Special Yeast Extract Used in Seasoned Soya Sauce for Seafood
XIONG Jian;LI Pei;TANG Guan-qun

..............page:6-8

Analysis on Microorganism in the Course of Different Fermentation Techniques of Sweet Flour Paste in Sichuan
SHEN Fang;WU Hua-chang;DENG Jing;LI Ping-ping;ZHANG Jing;SHI Jiao-jiao

..............page:41-45,54

Isolation and Identification of Endophytic Fungi from Pericarpium Zanthoxyli and Analysis of Its Volatile Components
LIU Su-meng;WANG Li-juan;SONG Hui-yin

..............page:99-102

The Taste Analysis of Chicken Essence with Electronic Tongue
SHU Jing;CHEN Xuan;WANG Shang-yu

..............page:105-108

The Application and Points for Attention of Sensory Evaluation System in Condiment
HUANG Fu-jun;CHU Yan-pei

..............page:115-117

The Cooking Method and Application of Cheese in Western Cuisine
DING Hui

..............page:118-121

Study on Ultrasonic-assisted Aqueous Extraction of Sesame Oil
HOU Li-xia;SHANG Xiao-lei;WANG Xiao-xia;LIU Jing

..............page:61-63,67

Study on Microbial Change Rules in Solid-state Fermentation Process of Jujube Vinegar
ZHAO Song;WANG Jie;LIU Ya-qiong;CHI Chao-yi;BAI Feng-qi

..............page:14-17

Comparison of Different Extraction Methods for Pepper Flavor Substances
ZHANG Yu-song

..............page:91-92,102

Synthesis Process Improvement of Methylparaben by Response Surface Method
YIN Da-wei;LIU Yu-ting;LIANG Gang-tao

..............page:46-50

Research on Extraction of Pigments from Myrsine africana L.Fruit and Its Characteristics
HE Ke-qun;LI Xiang-xing

..............page:83-86

Effects of Irradiation on Microorganism and Antioxidant Activity of Chinese Prickly Ash Powder
DONG Dan;LIU Hui-ping;XU Tao;WANG Hao

..............page:35-40

The Change Rules of Several Physiochemical Indexes of Luzhou-flavor Daqu in the Whole Making Process Based on Continuous Flow Chemical Analyzerl
YE Guang-bin;LUO Hui-bo;LI Dan-yu;YANG Xiao-dong

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