1000-9973
2014 Issue 1
Optimizing the Extraction Parameters of Bitter Almond Oil
QUAN Mei-ping;
QUAN Mei-ping;
..............page:1-3
Optimization of Microwave-assisted Extraction Technology of Shikimic Acid from Il l icium Verum Hook.f. by Response Surface Analysis
HOU Tao;,LI Tao-tao;,LIN Shu-yu;,ZHANG Jie;,ZHU Pei-pei;
HOU Tao;,LI Tao-tao;,LIN Shu-yu;,ZHANG Jie;,ZHU Pei-pei;
..............page:4-8,17
Study on Green Protecting Technology of Pickled Green Pepper
LUO Xuan;,XIAO Meng;
LUO Xuan;,XIAO Meng;
..............page:9-13
Study on Howard Count Method of Moulds in Seasoning Powder
LIAN Hui-feng;,SONG Ya-peng;,WANG Dong-bin;,ZHANG Jian-jun;,ZHANG Min-ai;
LIAN Hui-feng;,SONG Ya-peng;,WANG Dong-bin;,ZHANG Jian-jun;,ZHANG Min-ai;
..............page:14-17
Synthesis of Peri l laldehyde from Myrtenal by Isomerization Using Cu/ZnO as Catalyst
CHEN Qian-wen;,MO Yong;,ZOU Bin-bin;,ZOU Bing-fei;
CHEN Qian-wen;,MO Yong;,ZOU Bin-bin;,ZOU Bing-fei;
..............page:18-21
Optimization of Technology Conditions for Acetic Acid Fermentation of Apricot Dregs Vinegar
FU Li;,LI Li;,WANG Wen-wen;,ZHANG Fu-xian;
FU Li;,LI Li;,WANG Wen-wen;,ZHANG Fu-xian;
..............page:22-27,31
Research on Influence of Optical Distance on Qualitative and Quantitative Analysis Model of Liquid-State Condiment
GAO Qiang;,LU Hui-shan;,WANG Fu-jie;,YAN Hong-wei;,ZHANG Lin;
GAO Qiang;,LU Hui-shan;,WANG Fu-jie;,YAN Hong-wei;,ZHANG Lin;
..............page:28-31
Research Progress of the Extraction,Separation Process and Physiological Activity of Shikimic Acid in Star Anise
GE Ya-long;,HU Yu-dong;,YANG Heng-tuo;,YU Fan;,ZHANG Ya-long;
GE Ya-long;,HU Yu-dong;,YANG Heng-tuo;,YU Fan;,ZHANG Ya-long;
..............page:32-36,70
Study on the Extraction Process of Polysaccharide in Soybean Meal
DAI Zeng-ying;,DONG Lu;,FENG Jian-ling;,GAO Ke-dong;,HAN Qing;,LI Ying-qiu;
DAI Zeng-ying;,DONG Lu;,FENG Jian-ling;,GAO Ke-dong;,HAN Qing;,LI Ying-qiu;
..............page:37-40
Processing Technology of Instant Preserved Kelp
CHEN Li-jiao;,HONG Jia-min;,LI Dan-chen;,ZHANG Hao;
CHEN Li-jiao;,HONG Jia-min;,LI Dan-chen;,ZHANG Hao;
..............page:41-43
Study on Instant Soft Packing Corbicula fluminea Food
CAI Ying-ying;,HUANG Cai-ping;,LIN Luan;
CAI Ying-ying;,HUANG Cai-ping;,LIN Luan;
..............page:44-46
Research on Optimization of Fermentation Conditions of Douchi Polysaccharide
HUANG Zhan-wang;,YE De-jun;
HUANG Zhan-wang;,YE De-jun;
..............page:47-49
Research on Optimization of the Processing Conditions of Instant Pickled Cattle Skin by Response Surface Method
CHEN Xiao-hong;,CHEN Xue-mei;,LI Ying;,SHI Xiao-qiong;
CHEN Xiao-hong;,CHEN Xue-mei;,LI Ying;,SHI Xiao-qiong;
..............page:50-56
..............page:57-59,77
Feasibility Study on Replacement of Phosphate in Glutamic Acid Fermentation Medium
BAI Chang-sheng;,HE Yu-ming;,JIANG Tao;,SUN Chuan-qin;,ZHANG Chun-lin;
BAI Chang-sheng;,HE Yu-ming;,JIANG Tao;,SUN Chuan-qin;,ZHANG Chun-lin;
..............page:60-61
..............page:62-66
Separation of L-tryptophan and L-lysine in Aqueous Solution with Reactive Extraction
YANG Ping;,YANG Xin-ni;,ZHANG Jian;
YANG Ping;,YANG Xin-ni;,ZHANG Jian;
..............page:67-70
Study on Processing Technology of Compound Fruit Vinegar of Banana and Pineapple
LI Hong-tao;,LI Xi-teng;
LI Hong-tao;,LI Xi-teng;
..............page:71-72,82
Research on Formulation of Chickpea Pilaf with Mixed Dried Fruit
CHEN Yun-sheng;,MAIMAITI Wushouer;,TIAN Jing-ruo;,WANG Qiang;
CHEN Yun-sheng;,MAIMAITI Wushouer;,TIAN Jing-ruo;,WANG Qiang;
..............page:73-77
Research on the Production of Low-Salt Sufu and Its Physical and Chemical Properties
HOU Fang-li;,HU Yong;,ZHANG Guo-jiu;,ZHANG Hai-tao;
HOU Fang-li;,HU Yong;,ZHANG Guo-jiu;,ZHANG Hai-tao;
..............page:78-82
Preparation of Seafood-flavor Hot Pot Dipping Sauce
BAI Qing-yun;,BI Yan-hong;,WANG Zhao-yu;,ZHAO Xi-rong;
BAI Qing-yun;,BI Yan-hong;,WANG Zhao-yu;,ZHAO Xi-rong;
..............page:83-85
Research on Fermentation Time in the Process of Pear Vinegar
HUANG Yu-ling;
HUANG Yu-ling;
..............page:86-87,95
..............page:88-89
Rapid Determination of Trace Fluorine in Ginger by Direct-Reading Concentration Method
GAO Xiang-yang;,SONG Fang-qian;,WANG Ying-ying;
GAO Xiang-yang;,SONG Fang-qian;,WANG Ying-ying;
..............page:90-93
Research on Iodine Content in Salt by Two-Point Potentiometeric Titration
FENG Jun-xian;,LI Jia-dong;,SU Hong-ru;,SUN Xiao-li;,YANG Xin-hua;
FENG Jun-xian;,LI Jia-dong;,SU Hong-ru;,SUN Xiao-li;,YANG Xin-hua;
..............page:94-95
Determination of TFA in Salad Dressing by Gas Chromatography
CAO Yu-qian;,MENG Bing-bing;,WANG Ye-j u;,YANG Gui-ling;,YU Lin;
CAO Yu-qian;,MENG Bing-bing;,WANG Ye-j u;,YANG Gui-ling;,YU Lin;
..............page:96-98
Appl ication of Fuzzy Mathematics in Sensory Assessment of Seabuckthorn Fruit Vinegar
LI Chao-min;,LI Lin-ke;,WEI Yong-yi;
LI Chao-min;,LI Lin-ke;,WEI Yong-yi;
..............page:99-101,111
Study on the Stability of Pigment from Black Carrot
DAI Yu-jun;,LI Chang-chun;,QIU Xiao-yan;,SHI Hui-jun;,WANG Wen-feng;,ZHANG Zhao;
DAI Yu-jun;,LI Chang-chun;,QIU Xiao-yan;,SHI Hui-jun;,WANG Wen-feng;,ZHANG Zhao;
..............page:102-106
Research and Application of Microbial Preservatives
YANG Wei-wei;
YANG Wei-wei;
..............page:107-111
Qual ity Analysis of Shandong Vinegar
FENG Wei;,GAO Mu-dan;,MING Shuang-xi;
FENG Wei;,GAO Mu-dan;,MING Shuang-xi;
..............page:112-114,123
..............page:115-119,135
..............page:120-123
Research Progress of Pericarpium Zanthoxyl i Peel
LI Hong-liang;,XUE Ting;
LI Hong-liang;,XUE Ting;
..............page:124-128,135
Overview of Umami Substance in Food and Its Detection Methods
GONG Jun;,GU Sai-qi;,TAO Ning-ping;
GONG Jun;,GU Sai-qi;,TAO Ning-ping;
..............page:129-135
Application of Molecular Imprinting Technology in Separation of Functional Components fromAuricularia auricular
CHEN Xi-jun;,LIU Xiao-yan;,YANG Guo-li;,YU Chun-miao;
CHEN Xi-jun;,LIU Xiao-yan;,YANG Guo-li;,YU Chun-miao;
..............page:136-140