China Condiment 2013 Issue 9 Polyunsaturated Fatty Acid Amides Isolated from Zanthoxylum schinifolium and Detected by HPLC

Polyunsaturated Fatty Acid Amides Isolated from Zanthoxylum schinifolium and Detected by HPLC
RUI Guang-wei;CAO Rui;JIANG Zhen-ju

..............page:60-64

Discussion on the Development and Prospect of China Common Condiments
LI Xu;WANG Xin-mei;WEI Ying;DONG Yu-jie;CAO Lan

..............page:18-23

Study on Processing Technology of New Red Muscat Grape Vinegar
HE Zhong-bao;DU Yan-bing;LI Ping-ping;ZHAO Qiang

..............page:73-75,79

Continuous Determination of the Total Acidity and Crude Protein in Soy Sauce and Vinegar by Fixed pH Method
GAO Xiang-yang;KONG Xin-xin;LI Ying

..............page:99-103

Study on the Substances Change in the Process of Acetobacter xylinum Producing Bacterial Cellulose in Different Mediums
ZHANG Li-ping;LU Hong-mei;DAI Rui

..............page:112-116

Research on the Source of Sufu Crystal Components
DAI Lai-xin;LU Hong-mei

..............page:89-91,103

Separation and Purification of Acetic Acid Bacteria and Its Mutation Breeding
PENG Gui-lan;SUN Zu-li

..............page:65-68

Study on the Separation, Purification and Molecular Weight Distribution of Allium schoenoprasum L.Polysaccharides
SHI Xue-ping

..............page:41-44

Research on Improvement Technique of Teriyaki Sauce
DU Xian-feng;CUI Zhen-kun;ZHU Lin;HE Qin-feng;FANG Wei-wei;LUO Xue-mei

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

Supercritical Fluid CO2 Extraction and GC-MS Analysis of Cinnamomum subavenium Essential Oil
CHEN Jian-hua;SUN Wei;WENG Shao-wei;ZHANG Lin;LIU Bao-jie

..............page:107-111

Determination of Trace Elements in Cinnamon and Cinnamon Dregs by Microwave Digestion-FAAS Method
JIA Chun-xiao;ZHU Yong-hua;WANG Ying-ying;MAO Duo-bin

..............page:92-95

Research on the Chemical Constituents of Essential Oils in Lemon Balm
WANG Jing;LI Rong;JIANG Zi-tao

..............page:28-30,36

Production of Powdery Compound Condiment
SHANG Li-juan

..............page:76-79

Research Progress of Anti-cardiovascular Disease of Garlic
MA Ying

..............page:6-9

Analysis of Volatile Oil of Brassica juncea by Gas Chromatography-mass Spectrometry
SHI Na;LIU Mo-xiang

..............page:104-106

Research Progress on Chemical Component Analysis and Pharmacological Activity of Volatile Oils in Nutmeg
QUAN Mei-ping

..............page:10-13

Study on Clarification Effects of Different Clarifiers on Vinegar
JIANG Xiao-lin;LU Hong-mei;CHEN Li;ZHANG Li-ping;ZHANG Bai-fa

..............page:24-27

Optimization of Raw Material Ratio of Fermented Soy Sauce from Rice Residue Protein
JIN Yan;YUAN Jiang-lan;KANG Xu;XU Ning;LIN Can

..............page:45-47,68

Determination of Seventeen Amino Acids in Vinegar by High Performance Liquid Chromatography with Pre-column Derivation
ZHAO Bo;XIAO Rui-qi;XIAO Zhao-jing;LI Gen-rong;YUN Wen;LI Hong;ZHU Yong-hong

..............page:96-98,103

Research Progress of Biosensor in Food Safety Field
YUN Wen;CHEN Shi-qi;MA Li;TU Da-wei;ZHAO Bo

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

Study on Enzymolysis Technological Parameters of Urechis unicinctus Body Wall Muscle——Animal Proteolysis Enzyme
LIU Hai-mei;WANG Miao-miao;ZUO Wei-min;WANG Lei;ZHAO Qin

..............page:69-72,79

Preparation of Mustard Oil Microcapsules by Complex Coacervation of Gelatin and Arabic Gum
GAI Xu;LI Rong;JIANG Zi-tao

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

Study on Improvement of Color and Flavor of Sauce Duck
BI Jing;SUN Hao-shu;HAN Li-ping;WANG Hong-tao

..............page:80-84,120

Dynamics Research on Changes of Salt and Lactic Acid Content in Pickling Process of Radish
LI Min;QI Feng;ZHOU Jun;HE Wei

..............page:31-36

Research on Kinetics Models of Shelf Life for Tomato Ketchup
LIU Lu-ping;YANG Wen-ju;JING Si-qun

..............page:37-40

Isolation and Identification of Microorganisms Caused Aerogenesis of Soy Sauce
ZOU Min-juan

..............page:52-55

Study on Microwave Extraction Technology of Zanthoxylum Schinifolium et Zucc Oil
LI Dong;ZUO Yong;ZOU Jie;YUAN Yue;XIE Hui

..............page:85-88

Optimization of Extraction of Naringin from Pomelo Peel with Ultrasonic-assisted Quadratic Regression Orthogonal Experiment Method
ZHANG Hong-mei

..............page:56-59

Research on Protection and Development of Intangible Cultural Heritage of Brewing Condiment in Sichuan Cuisine
ZHANG Qian

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