China Condiment 2014 Issue 3 Research on Inhibition Effects of Sodium 2-[(4-methyl-2-oxo-2H-1-benzopyran-7-yl)oxy]-propionate on After-bitterness of High-intensity Sweeteners

Research on Inhibition Effects of Sodium 2-[(4-methyl-2-oxo-2H-1-benzopyran-7-yl)oxy]-propionate on After-bitterness of High-intensity Sweeteners
YANG Ya-jing;,ZHENG Jian-xian;

..............page:1-4,9

Effects of Saline-alkali Soils on Inulin Content in Jerusalem artichokes
LIN Ji-xiang;,SUI Dan;,YU Tao;,ZHOU Dong;

..............page:5-9

Screening,Identifying and Growth Characteristics of Lactic Acid Bacteria in Pickles
CHENG Yan-bo;,FAN Zhi-ping;,WANG Li-fang;,WANG Xiu-jun;,ZHENG Jun-hua;

..............page:10-14,26

Biological Characteristics of Lactic Acid Bacteria from Pickles in Northwest of China
LV Jia-li;,WANG Liu;,WANG Sun;,XIN Bo;

..............page:15-18

Analysis of the Optimal Conditions for Papain Hydrolysis of Polypeptide Amino Acid by Orthogonal Experiment
CAI Chuang;,GOU Xing-hua;,HUANG Li;,LIU Da-yu;,TANG Ren-yong;,WANG Wei;,WU Jing-qiong;,ZHANG Jia-min;

..............page:19-22,42

Study on Mai l lard Reaction Conditions of Mushroom Hydrolysate
GU Zong-zhu;,SHEN Jian;,WANG Yao;

..............page:23-26

Optimization of Sensory Quality of New-style Shrimp Paste by Response Surface Analysis
HE Xi-yao;,HUANG Wei;,LIU Xiao;,PAN Dong-chao;,ZHANG Yun;

..............page:27-33

Study on Clearance Effect of Nitrite by Pepper
LIU Hui;,TIAN Ya-hong;

..............page:34-37

Optimization of Process Parameters for Palm Oil and Rapeseed Oil Hot Pot Soup Stock
CHE Zhen-ming;,HUANG Qing-ji;,TANG Jie;,XIAO Wen-yan;,ZHANG Li-zhu;

..............page:38-42

Research on the Optimal Extraction Process Conditions and Influence Factors of Penaeus uannamei Oil
LI Xiao-yan;,SUN Qian;,TANG Hong-feng;,WANG Lei;,WANG Shi-chun;,YANG Wen-bo;

..............page:43-45,49

Study on the Fermentation Conditions of Kidney Bean Natto
LI Hong-liang;,ZHAO Qian-nan;

..............page:46-49

Optimization of the Ultrasonic Extracting Technology of Zanthoxylum bungeanum Leaf Seasoning Oil by Response Surface Methodology
GAO Hong;,XIE Wang-jun;,ZHONG Kai;,ZHU Rui-xue;

..............page:50-53,58

Study on Extraction Process Conditions of Rice Bran Polysaccharide by Aqueous Two-phase System
DING Zhen-duo;,JIN Ting;,QIN Wei-wei;,SONG Xue-dong;,ZHANG Heng;

..............page:54-58

Development and Appl ication of Continuous Packing-tower Surface Fermentation Device
CHEN Yu-zhe;,FU Liang;,PENG Ying;

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

Research on Processing Technique of Fengdu Spicy Chicken Pieces
FAN Shu-ying;,LI Hong;,LUO Qing-hong;,TU Da-wei;

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

Study on Brewing Technology of Vinegar with High Amino Acid
LI Li-hua;,SONG Chun-xue;,ZHANG Chun-jie;,ZHANG Qian;

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

Research on the Formula of Reproduced Pear Vinegar
HUANG Yu-ling;

..............page:71-73,77

Research on the Mixing and Toning of Gardenia Pigment
CHEN Feng;,CHEN Jian-feng;

..............page:74-77

Rapid Determination of Sodium Acetate in Sodium Diacetate (SDA)
JIANG Yu;,LIU Ya-jun;,QIN Li-jun;,WANG Heng;,WANG Xue-ting;,XIA Xin-yuan;

..............page:78-80

Study on Extraction and Stability of Pigments from Black Sesame
DENG Mei-lin;,HUANG Si-yu;,LI Hong;,WEI Shuang-shuang;,WU Yan-lei;,ZHAO Bo;

..............page:81-84,106

Appl ication of Natural Antioxidant in Zanthoxylum Oil
HU Chao;,JIANG Yuan-rong;,LI Xiang;,ZHANG Tie-ying;

..............page:85-87,111

Study on the Determination Methods for Hydrolysis Degree of Protein
YANG Wen-bo;,ZHANG Ying-hua;

..............page:88-90

Determination of 24 Inorganic Elements in Soy Sauce by ICP-OES with Microwave Digestion
LI Yu-hong;,WEI Yong-sheng;

..............page:91-93

Simultaneous Determination of Umami Substances of Organic Acids in Marine Products by Suppressed Ion Chromatography
FU Mi-ni;,SHAO Hong-hong;,SHEN Biao;,ZHOU Xiang-yang;,ZHOU Xiu-jin;

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

The Uncertainty Evaluation of Determination of Lead in Pickles by Mixed Acid Digestion and Graphite Furnace Atomic Absorption Spectrometry
DING Jie;,HE Jiang-hong;,XIONG Shan-bo;,YANG Qing-hua;

..............page:98-102

Discussion on the Detection Methods for Salmonella in Garlic Powder
GAO Lin;,GONG Hui-hui;,LI Shu-ying;,ZHU Yan-hua;

..............page:103-106

Analysis of Flavor Components in Seven Sweet Flour Paste from Market
DENG Jing;,HE Yi-guo;,LI Ping-ping;,WU Hua-chang;,ZHAO Xing-xiu;

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

Determination of Artificial Sweetener 4-Ethoxyphenylurea in Succade by Automatic Solid-phase Extraction and High Performance Chromatography with Fluorescence Method
CHEN Jin-feng;,CHEN Zhang-jie;,WEI Jing-jing;,ZHANG Yan-yan;,ZHONG Jian-hai;

..............page:112-114

Research Progress of Appl ication of Nano Materials in the Field of Food Safety Inspection
CHEN Shi-qi;,DENG Mei-lin;,YANG Yan;,YUN Wen;,ZHAO Bo;

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

jiang you de mao dun zong ti he rong guan gong yi tiao jian
zhao de an ;

..............page:120-124

Research Progress on Function and Stability of Essential Oil in Perilla frutescens(L.)Britt
QUAN Mei-ping;

..............page:125-128

Discussion on Application of Enzymes in Condiments
WEI Ying;

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

Research Progress of the Differences between Natural Fermented Soy Sauce and Blended Soy Sauce
WANG Ting;,XUE Wen-tong;

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

Research Progress of the Essential Oil in Laurus nobilis L.
JIANG Zi-tao;,LI Rong;,XIE Ya-nan;

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