China Condiment 2014 Issue 4 Antioxidant and Antimicrobial Activities of

Antioxidant and Antimicrobial Activities of
GONG Miao-miao;,GUO Cheng;,ZHANG Jia-ling;

..............page:1-4

Research on Technology of Deproteinization from Polysaccharide of Platycodon grandiflorum by Sevag Method
KONG Fan-dong;,LIU Yu-j ia;,LIU Zhao-fang;,WANG Yan-ming;

..............page:5-7

Exploring the Mechanism of Aflatoxin B1 Removed by Halotolerant Yeast
CUI Rui-ying;,HE Fei;,LI Cong-hu;,WU Chong-de;,ZHOU Rong-qing;

..............page:8-12,20

Research on Sichuan Bran Vinegar Brewed by Acetic Acid Bacteria Based on Sol id-State Fermentation
HAN Zhi-shuang;,HUAN A-mei;,LIU Jun;,YUAN Hai-bing;

..............page:13-17

Antioxidant Activity of Volatile Oil from Osmanthus fragrans in Vitro
BI Shu-feng;,LI Juan;,WANG Jia-yu;,XUE Ting-ting;,ZANG Hua-yu;,ZHOU Yang;

..............page:18-20

Study on Ultrasound-assisted Extraction of Chlorophyll from Filter Mud in Sugar Cane Mill
CHEN Bao-di;,GUO Ji-qiang;,LI Ning;,LIU Hong-bo;

..............page:21-23,27

Appl ication of PBL Pedagogics in Raising the Level of Sensory Evaluation of Natto
ZHAO Xin;

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

Optimization of Detection of Volatile Components in Sweet Flour Paste by Response Surface Method
LI Ping-ping;,SHI Jiao-jiao;,WAN Peng;,WU Hua-chang;,ZHANG Jing;,ZHOU Hong-ying;

..............page:28-32,36

Comparison of the Pungent Components in Fresh and Dried Zanthoxylum bungeanum Oil
GAO Hong;,GU Xue-quan;,HE Qiang;,HE Xue-yun;,YAN Zhi-nong;,ZHAO Zhi-feng;,ZHU Rui-xue;

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

Research on the Deodorization and Debittering Process for Protein Hydrolysate of Scal lop
DENG Shang-gui;,GENG Rui-ting;,LV Hui-jun;,MA Jian-yin;,WANG Bin;,YU Jiang-tao;

..............page:37-43

Study on Propanol-(NH4)2 SO4 Aqueous Two-phase System and Ultrasonic Wave Co-extraction of Polyphenols from Ixeris chinensis
CHEN Ying-ying;,SHI Tong-tong;,SUN Jian-feng;,WANG Jie;,ZHANG Yu-fen;

..............page:44-48

Optimization of Microwave-assisted Extraction Process of Yellow Pigment from Corn Gluten Meal by Response Surface Methodology
CHANG Ying;,JIAO Yan;,LIU Xiao-lan;,ZHENG Xi-qun;

..............page:49-53

Quickly Identifying Different Species of Lavender Essential Oils by ATR-FTIR Coupled to PCA and DPLS
TANG Jun;,TONG Hong;,ZHANG Zheng-fang;

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

Analysis of Volatile Compounds in Zanthoxylum during Storage by Headspace Sol id Phase Microextraction and Gas Chromatography-Mass Spectrometry
LUO Jing;,MOU Qing-song;,ZHONG Yong-ke;

..............page:59-61

Study on the Fermentation Conditions of Alcohol Vinegar
GUO Hui-ming;,HONG Hou-sheng;,LI Li;

..............page:62-66

Corresponding Relation of Physicochemical Properties and DE Value of Octenyl Succinic Anhydride Modified Potato Starch
ZHONG Min-xian;,ZHONG Zhen-sheng;

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

The Differences of Seasoning Techniques in Chinese and Western Food and How the Differences Can be Utilized
DU Li;

..............page:71-74

Optimization of Process Formula of Shrimp Sausage
LIU Hong-ying;,QI Feng-sheng;,QIN Hong-li;

..............page:75-78

Research on Analysis and Control Methods of Biological Hazards in Production Process of Zhenj iang Vinegar
FENG Yan;,LI Zu-hua;,SHEN Zhi-yuan;,YAN Yu-hua;,ZHU Sheng-hu;

..............page:79-81

Study on Fermentation Process of Euryale ferox Vinegar with Saccharified Filter Residue in Euryale ferox Wine
GAO Xue-feng;,HU Yan-ying;,LI Xiang-li;,LIU Jing;,ZHU Jiu-bin;

..............page:82-84,92

Isolation and Identification of Fungi in Guizhou Chili Powder and Analysis of Its Pollution Situations
LONG Guo-xiong;,YANG Xiu-li;,ZHANG Guo-hui;,ZHANG Wen-hua;

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

Study on the Removal Methods of Protein from Fermented Bean Curd
SUI Ming;

..............page:89-92

Appl ication of Lactic Acid Bacteria in Fermentation of Soy Sauce in Pond with Spraying-extraction
KONG Zhi-hui;,WANG Lai-sheng;

..............page:93-94

Research on Application of Instant Dispersed Granular Xanthan Gum
BI Xiao-ling;,CHEN Jian;,DU Jin-suo;,LI Miao-miao;,SI Shu-feng;

..............page:95-97,107

Extraction of Tartrazine from Food Colorants by PEG/Salt Aqueous Two-Phase System
FENG Zhi-biao;,JIANG Bin;,LI Dong-mei;

..............page:98-101

Study on Optimization of Ultrasonic Extraction of Procyanidins from Grape Seeds and Its Antioxidant Activity
GAO Yan;,JIN Hua;,LIU Zhi-gang;,MA Ming-shuo;,ZENG Xiao-dan;

..............page:102-107

Comparison of Amide Content in Z.bungeanum Maxim.and Z.schinifolium Sieb.et Zucc.
LIU You-ping;,SONG Li;

..............page:108-111

Determination of Cobalt Content in Yeast by Fading Spectrophotometry with Bright Green
LI Ren-yu;,TAO Ming-tao;,YIN Yuan-yuan;

..............page:112-115

Determination of Trace Iodine in Salt by UV Spectrophotometry
SHI Xian-yi;,WEI Wen-ye;,XIE Yu-yan;

..............page:116-118

Research on Comparison of Appl ication Standards of Food Preservatives between Two Sides of Taiwan Strait
LIANG Jing;,WU Yue-hong;,YU Xiao;,ZENG Shao-xiao;,ZHANG Ying-mei;,ZHENG Ling-jun;

..............page:119-121,140

Safety Evaluation of Ful ing Tumorous Stem Mustard in Harvest Time
HU Xiang-yun;,ZHANG Yu-li;

..............page:122-123,127

Simultaneous Determination of 6 Industrial Dyes in Condiments and Cooked Meat Products by Ultra Performance Liquid Chromatography and Electrospray Tandem Mass Spectrometry
CHEN Yong;,HUA Jin;,LIU Hai-feng;,PAN Ya-li;,WANG Jing-hui;

..............page:124-127

Determination of Iodine in Seaweed by Indirect Atomic Absorption Spectrometry
GONG Qiao-juan;,QIN Jian-fang;,SUN Hong;,TAN Jun-min;,YU Gai-fang;

..............page:128-131

Developing Trends of Chinese Compound Condiments
WANG Xue-mei;

..............page:132-134

Extraction and Analysis Methods of Aroma Components in Soy Sauce
GAO Li-hua;,LIU Ting;,LUO Xiu-hua;,SUN Jing;

..............page:135-140