China Condiment 2014 Issue 12 The Effect of Preservatives on the Total Colonies Number in Pickles at Ambient Temperature

The Effect of Preservatives on the Total Colonies Number in Pickles at Ambient Temperature
LI Ning;,WANG Xiang-yang;,YU Xing-wei;

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

The Relationship between Enrichment of Trace Elements in Schizonepeta and Growth Environment
GUO Quan-hai;,MENG Jun;,QIAN Yi;

..............page:4-7

Research Progress of the Factors Influencing Acid Value of Oil Bean Sauce
CHENG Xiao-qing;,LI Ban-cheng;,LIN Lei;,LIN Xiao-dong;,LIU Da-yu;,QIN Ying;

..............page:8-10

Identification and Study of Fermentation Metabol ites and Aroma-Producing Yeast Strains from Spontaneous Fermented Sweet Sauce
DENG Jing;,GONG Jia-lu;,SHI Jiao-jiao;,WU Hua-chang;,ZHANG Jian-jun;

..............page:11-14

Analysis of Nutritional Components and Aroma Components in Panxi Truffles
HU Huai-rong;,LI Ming-yuan;,TANG Ping;,XIAN Xin-yan;,XIONG Hai-kuan;,ZHANG You-hua;

..............page:15-18,27

Study on Preparation Process of Crisp Fish by Fuzzy Mathematical Comprehensive Evaluation
DU Xian-feng;,LIU Shu-ping;,LU Jian-ping;,SHI Chang-bo;

..............page:19-22

Research on Stability of Composite Fruit Vinegar of Apple and Pomelo
CHEN Shang-long;,LI Chao;

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

Study on Eliminating Sodium Nitrite and Blocking Nitrosamine Synthesis by Anthocyanin from Three Kinds of Conventional Seasoning Plants in Chaozhou Cuisine
CHEN Yi-fei;,LIN Yan-ru;

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

Optimization of Process of Seasoning Grilled Wings by Response Surface Methodology
SHAN Kang;,ZHANG Kai-wei;,ZHOU Xiao-yan?;

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

Research on the Antibacterial Effect of Nutmeg Essential Oil and Its Application in Fermented Sausages
CHEN Yu-fei;,YANG Liu;

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

Research Progress of Flavor Modifying and Physiological Activity of Neohesperidin dihydrochalcone
HUANG Bao-hua;,LEI Lin;,LU Yu-jing;,ZHOU Jin-lin;

..............page:41-47

Study on the Optimum Determination Conditions for Glucosinolates Content by Glucose Release Assay
HU Xiang-yun;,TAN Xiang-guo;,TIAN Chun-mei;,ZHANG Xian-shu;

..............page:48-51,54

Study on the After-ripeness Clarification Test of Pure Grain Vinegar
LI Yan;

..............page:52-54

Antioxidant and Antibacterial Activity of Essential Oil from Sichuan Bergamot
DING Bo;,HAN Lin;,SHEN Lian-zhang;,XIA Bing;,XU Jia-yu;,ZHOU Qian-qian;

..............page:55-58,62

Appl ication of HACCP in Tomato Sauce Production
QI Chen-chen;,REN Hua;

..............page:59-62

Optimization of the Process of Sauce Stewed Pig Nose
LIU Yang;,WANG Wei?;,YU Jing;,ZHUANG Rong;

..............page:63-66

Pickling and Seasoning Recipes of Instant and Hot Baked Sturgeon Fillets
WANG Rui;

..............page:67-70

The Processing Technology and Its Optimization Based on Protection of Sagittaria Polysaccharide
WANG Qian-qian;,ZHU Yun-long;

..............page:71-74,77

Research on the Preparation Technique of Fennel Flavoring Oil
LI Guang-hui;

..............page:75-77

Application of Natural Drying Method in Improving the Flavor of Low-salt Sol id Soy Sauce
CAI Xin;,ZHU Li-xiong;

..............page:78-81

Discussion on Improvement of Technology for Preventing Turbidity and Precipitate of Soy Sauce
CAO Lan;,YANG Xu;

..............page:82-84

Study on Preparation of Aqueous Dispersible Lutein Microemulsion System
CHENG Ling-yun;,HUANG Guo-qing;,LIU Yang;,XIAO Jun-xia?;

..............page:85-89,93

Research on the Extraction Technique of Maize Yellow Pigment in China
WANG Zheng-fan;

..............page:90-93

Effect of Four Kinds of Food Additives on Retrogradation of Potato Starch
HOU Jing;,SUN Dan-dan;,WANG Liang;,YUE Xiao-xia;,ZHANG Gen-sheng;

..............page:94-96,104

The Extraction of Tangeretin from Orange Peels by Ultrasonic-assisted Technology and Its Stability
HUANG Mei-gui;,ZHANG Jing;

..............page:97-100

Determination of Trace Iodine in Edible Salt by Inhibition Kinetic Spectrophotometry
BAI Lin-yang;,CAI Zhao-sheng;

..............page:101-104

Analysis of Volati le Components in Whole-soybean Sufu by HS-SPME-GC-MS
KAN Jian-quan;,RAN Chun-xia;

..............page:105-109

Research on Classification and Determination of Pungency Degree of Kimchi
FAN Qing;,LI Hai-xin;,SUN Bo?;,SUN Sheng;,ZHAO Xiao;

..............page:110-112

Analysis on Volatile Components of Cinnamomi Cortex from Different Places of Origin by HS-SPME-GC-MS
CAI Jun-long;,GUO Sheng-nan;,LI Qiang;,LIANG Huan;,LU Jin-qing?;

..............page:113-117,128

The Selenium Content in 18 Kinds of Edible Spices
GOU Ti-zhong;,JIANG Tian-zhi;,LIANG Wen-tao;,MAO Shi-j iao;,PENG Zhang-mei;,SUN Da-fang;,TANG Wen-hua;,ZHANG Wen-hua;

..............page:118-119,128

Flavor Enzymes and Flavor Biotechnology
SU Yang;,ZHANG Cong;

..............page:120-123

Characterization of Pungent Components from Zanthoxylum bungeanum Leaves in Hanyuan Region of China
CHEN Huai-xuan;,GAO Hong;,GU Xue-quan;,LI Xiao-jie;,XIE Wang-jun;,ZHAO Zhi-feng;,ZHONG Kai;

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

Research Progress of Red Pigment in Schisandra chinensis
CHEN Yu-fei;,LIU Chang-jiao;,MENG Xian-mei?;

..............page:129-132

The Research Status of Drying Methods of Natto and Its Products
NIE Ya-na;,ZHANG Ling;,ZHU Shi-meng?;

..............page:133-138

The Seasoning Characteristics and Future Trends of Chain Catering Industry
SI Bo;

..............page:139-140