China Condiment 2014 Issue 10 Research on the Adsorption Properties of Nisin Z in the Fermentation Supernatant with Adsorption Resin

Research on the Adsorption Properties of Nisin Z in the Fermentation Supernatant with Adsorption Resin
JIANG Bang-he;,LIU Li-yi;,LIU Zuo-zhen;,NING Fang-hong;,XU Huan-xin;

..............page:

Screening and Identification of High Saccharifying Rhizopus oryzae
HE Jing-jing;,HUANG Cui-ji;,WANG Kun;,WU Bao-long;,WU Shi-hua;,XIA Jie;,YI Yi;,YING Ling-yun;

..............page:1-6,14

Research on Scavenging Effect of Pepper Extracts to Radicals
GUO Yang-yang;,WANG Zheng-fan;,YANG Yan-li;

..............page:12-14

Research on Process Parameters and Principal Components Recognition of Chinese Cooking Spicy Taste Type
MENG Xiang-ren;,ZHOU Xiao-yan;,ZHU Wen-zheng;

..............page:15-19,23

Evaluation of Uncertainty of Lead in Food Additive-Magnesium Hydrogen Phosphate by Atomic Absorption Spectroscopy
JIANG Zhao-xing;,YANG Yan-hong;,ZHAO Min;

..............page:20-23

Study on Replacement of Nitrite in Low-temperature Emulsion Sausage with Tomato Paste
WANG Bin;,WANG Song-ping;,YIN Hong-xin;

..............page:24-28

The Effect and Comparison of Microwave and Traditional Cooking Processing on Antioxidant Function of Lotus Root
CHEN Ting;,ZHU Yun-long;

..............page:29-32,36

Appl ication of Acid Protease in Brewing of Shanxi Mature Vinegar
CAI Ying-hui;,LI Hai-tao;,PAN Pei-ping;,SU Bin-nan;,WANG Mu-hua;,ZHAO Yu-ming;

..............page:33-36

Research on the Detection of Propyl p-Hydroxybenzoate in Soy Sauce and Vinegar by HPLC
LI Yan;,WANG Su;,WANG Xiang-hong;,ZHENG Xiao-jiao;

..............page:37-39,44

A Comparison on Antioxidant Activity of Essential Oils in Zanthoxylum bungeanum and angleica archangelica
BI Yang;,LIU Wen-ni;,SHEN Ke-ping;,TANG Ya-mei;,ZHANG Zhong;,ZHAO Ying;

..............page:40-44

Effect of Spices on the Volatile Flavor Compounds of Hand-grasped Mutton
LIU Dun-hua;,ZHANG Tong-gang;,ZHOU Jing;

..............page:45-49

Mutagenesis and Selection of an Excellent Aspergillus oryzae in Guangdong High-Salt-Diluted-State Soy Sauce
CHEN Sui;,CHENG Shi-jie;,LIU Chang-hai;,LIU Zhan;

..............page:50-54,58

Research on Liquid Fermentation and Stability of Monascus Pigment
CAO Jin-li;,QUAN Gui-jing;

..............page:55-58

Screening of a High Cellulase Producing Strain Aspergillus Oryzae and Medium Optimization by Using Cane Molasses as Carbon Source
CHEN Xue;,WANG Xiao-lei;,XIAO Jun;,ZHEN Yu-guo;

..............page:59-64

Study on Antioxidant Activities of Mai l lard Reaction Products with Xylose and Four Amino Acids
ZHANG Lu-yan;,ZHANG Yin-liang;

..............page:65-69,75

Optimization of Processing Technology of Old Beijing Garl ic Sausage by Response Surface Methodology
CHENG Yu-ming;,FU Shao-hui;,LUO Zhi-liang;,QIU Chun-qiang;,XIA Yi-qiang;,ZHU Gui-lin;,ZHU Heng-qian;

..............page:70-75

The Optimized Formulation of Chuanminshen Medicinal Flavor Salad Sauce Using Response Surface Methodology Box-Behnken
HOU Zhi-yong;,LI Xiang;,LU Xue-song;,LUO Wen;,MENG Tian;,WANG Lin;

..............page:76-80,84

Molecular Biological Identification of Lactic Acid Bacteria in Yibin Sprouts
LI Dong;,REN Zhong-qiao;,SUN Qin;,ZENG Lin;,ZHANG Jing;,ZUO Yong;

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

Research on Extraction of Perilla Seed Oil and Its Antioxidation by Response Surface Method
ZHANG Yan;

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

Establishment of a Method for Determination of D-glucosamine Content with 3,5-Dinitrosalicylic Acid Reagent
LIU Xiao-lan;,LIU Yue;,ZHENG Xi-qun;,ZHOU Li-min;

..............page:89-93

Study on Fermentation Technology of Low-salt Zizania latifolia Pickle
LIU Xiao-li;

..............page:94-97

Study on Heat Steri l ization of Salt-resistant Lactobaci l lus Existed in Salt-limited Soy Sauce
CHEN Zhen-wei;

..............page:98-101,105

Optimization of Standardization Production Technology of Chaozhou Braised Meat Products
HUANG Wu-ying;,PENG Heng;,YAN Xian-tao;

..............page:102-105

The Development of Healthy Pork Sauce with Arctium lappaL . and Lent i nus edodes
CUI Dong-bo;

..............page:106-108

Preparation of Allium cyaneum Regel Seasoning Oil
CUI Ying;,GAO Shan;,WANG Guo-ze;,WANG Xiu-juan;,YOU Xin-yong;

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

Study on the Seasoning Process of Numbing Spiciness of Sichuan Cuisine
GAO Yuan-ju;

..............page:112-114,115

Appl ication of Fuzzy Mathematical Comprehensive Evaluation in Preparation Process of Fried Shredded Chicken
DU Xian-feng;,HE Qin-feng;,LIU Shu-ping;,SHI Chang-bo;

..............page:115-119

Research on Liquid Fermentation Process of Ponkan Fruit Vinegar
FAN Jun;,WU Xue-ming;

..............page:120-123,140

Optimization of Microwave-assisted Extraction of Red Pigment from Jujube Peel by Response Surface Methodology
MA Qi-hu;,SHAO Pei-lan;,ZHANG Hai-hong;,ZHOU Shi-ping;

..............page:124-128

Determination of Zinc Content in Edible Salt by Turbidimetry
MO Jiang-min;,SHI Xian-yi;

..............page:129-131

Application of Electronic Tongue to Detect Taste Diversity of Chicken Essence Seasonings
LI Feng-hua;,QIN Lan;,TIAN Huai-xiang;,YU Hai-yan;

..............page:132-135

shi nian feng yu lu diao wei pin yue zou yue nian qing -- zhong guo diao wei pin zhan shi zhou nian

..............page:135-135

Nutritional Value and Health Function of Fruit Vinegar
LIU Yao-xi;

..............page:136-140