China Condiment 2014 Issue 7 Antimicrobial Properties of Lactic Acid Bacteria in Sichuan Pickles

Antimicrobial Properties of Lactic Acid Bacteria in Sichuan Pickles
MA Wei-ling;,YANG Jing;,YIN Li-guo;,ZHANG Wen-xue;

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

The Application Effect of a Novel Salt-tolerant L-glutaminase in Soy Sauce Liquid Fermentation with High-salt Process
DENG Mao-cheng;,YE Mao;,ZHANG Yuan-ping;

..............page:5-7,17

Study on Antioxidative Peptide of Vinegar Eggs
CHEN Li-bin;,CHEN Zi-li;,CHENG Shi-ying;,HE Guo-sheng;,LIU Yan;,XU Xiao-na;

..............page:8-12

Screening and Identification of Dominant Strains from Lobster Sauce Fermentation
AI Jing-wen;,WANG Ji-hui;,WANG Li-fang;,WANG Xiu-jun;,YANG Zhi-bo;,ZHENG Jun-hua;

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

Research on Fresh-Keeping Effect of Natural Compound Antistal ing Agent on Hand Grasped Mutton
LUO Rui-ming;,ZHANG Wei-wei;

..............page:18-21,28

Effect of Mixed Strains Fermentation on Flavor Chemical Composition of Sufu under High Temperature Conditions
GUO Yan;,QIU Shu-yi;,TENG Yu;,ZHOU Hong-xiang;

..............page:22-28

Analysis of Microbial Colonies in Traditional Fermented Soy Sauce by PCR-DGGE Technology
XU Ci-gang;,ZHAO Li-yun;,ZHOU Qi-yang;

..............page:29-32

Research on Establishment of HPLC Fingerprint Spectrum and Quality Evaluation of Brine in Guilin
HUANG Li;,LU You-bing;,TENG Jian-wen;,WEI Bao-yao;,XIA Ning;

..............page:33-37

Effects of Storage Temperatures on Browning and Turbidity of Persimmon Vinegar
LI Ying;,QIAO Ming-wu;,WANG Hui-rong;,WU Wen-jiang;,YANG Lian-zhi;,ZHAN Li-juan;

..............page:38-41

Effects of Staphylococcus on Color Formation of Cantonese Sausage
JIANG Ai-min;,QI Ming;,ZHENG Lin;,ZHENG Pei-jun;

..............page:42-46,66

Effect of Additive Amount of Sorbitol on Quality of Pork Jerky
CHEN Yu-fei;,YANG Liu;

..............page:47-50

Membrane Cleaning and Regeneration of Vinegar Clarification by Ceramic Membrane
GAO Jing;,LIU Yin-di;,LIU You-zhi;

..............page:51-56

Research on Role of Related Enzymes in Enzymatic Fermented Bean Curd Sauce
CHEN Long;,GUO Yan;,LIU Yin;,QIU Shu-yi;,TENG Yu;,ZHOU Hong-xiang;

..............page:57-61

Application of Highland Barley in Fermentation Process of Sichuan Bran Vinegar
LING Sheng-long;,ZHOU Shou-xu;,ZHU Wen-you;

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

Effect of Fuzzy Mathematics on Sensory Evaluation of Seabuckthorn Fruit Vinegar by Different Fermentation Methods
DOU Kang-ning;,LI Chao-min;,WEI Yong-yi;,ZHANG Zhen;

..............page:67-69

Optimization of Ultrasonic-assisted Extraction of Polysaccharide from Garl ic by Orthogonal Array Design
LI Li-hua;

..............page:70-73

Optimization of Production Process of Undaria pinnatifida Sausage by Orthogonal Test
LI Xing-xia;

..............page:74-77,87

An Optimal Experiment to Strengthen the Firmness of Egg-free Salad Dressing
FANG Wei-xuan;

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

Study on Fermentation Technology of Compound Fruit Vinegar of Papaya and Pineapple
LIANG Qing;,WANG Yu-hong;

..............page:81-83,87

Optimization of Preparation Process of Silver Carp Protein Hydrolysate by Double Enzyme Method
WANG Yan;

..............page:84-87

Research and Development of Instant Wonton Seasoning
ZHANG Ya-j un;

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

Production Technology and Qual ity Control of Italy Noodles Sauce with Vegetarian Meat
TAN Shi-sheng;

..............page:91-94,98

Synthesis of Methyl paraben with Vitamin C as Catalyst
LIU Bei-bei;,LIU Yu-ting;,YIN Da-wei;

..............page:95-98

Sources of Uncertainty of Germanium in Condiment by Atomic Fluorescence Spectrometry
LIU Tao;,ZHANG Xiao-yan;

..............page:99-102

Determination of Potassium Sorbate in Soy Sauce Based on UV Spectrophotometry and Space Angle Criterion
CHEN Cheng;,FANG Feng;,LIU Liu;,SU Hui;,YAO Zhi-xiang;

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

GC-MS Comparison of Volati le Constituents Extracted from Fructus Anisi Stellati by SPME and SD
CAI Jun-long;,GUO Sheng-nan;,LI Qiang;,LI Xiao-shuang;,LU Jin-qing;

..............page:107-109

Determination of Mineral Elements in Eight Edible Spices by ICP-AES
CHEN Yan-qin;,CHENG Xia;,LIU Deng-yue;,LIU Hong;,ZHANG Ju-ping;,ZHOU De-xin;

..............page:110-112,115

Determination of 7 Trace Elements in Ginger by Microwave Digestion and ICP-MS
HUANG Wei-hong;,LI Chun-yu;

..............page:113-115

Application of Triangle Test in Difference Analysis of Soy Sauce
HU Kai;,WEI Yong-yi;,ZHOU Wei;

..............page:116-117

The Exposed Quantity Investigation and Risk Analysis of Rhodamine B in Condiments
LI Jin-qing;,LI Xiao-ming;,LONG Shun-rong;,MOU Jing-fang;,WU Wei-liang;,ZHOU Yong;

..............page:118-122

Optimization of Detection Methods of Sudan in Chili Products
MENG Bing-bing;,YANG Gui-ling;,YU Lin;

..............page:123-125

Research Progress of Extraction Techniques of Essential Oils from Onion
CHEN Hai-jun;,LIAO Chuan-hua;,SHI Xin-guang;,ZHU Yue-zhao;

..............page:126-129

Biogenic Amine and Its Control Measures in Fermented Foods
YAN Hui;

..............page:130-132

Research Progress of Application of Electronic Tongue Technique in Food Safety Testing
WU Yan-lei;,YANG Yan;,YUN Wen;,ZHAO Bo;

..............page:133-137

Study on Appl ication of Microwave Technology in Food Processing
LIN Fang;

..............page:138-140