China Condiment 2014 Issue 8 Comparison of Fermentation Performance between A.oryzae 3.042 and A.oryzae RIB40 in Low-salt Solid-state Fermentation of Soy Sauce

Comparison of Fermentation Performance between A.oryzae 3.042 and A.oryzae RIB40 in Low-salt Solid-state Fermentation of Soy Sauce
HOU Li-hua;,LU Song;,WANG Chun-ling;,WANG Meng;,WANG Ying;

..............page:1-8

Preparation of Immobilized Cells with Valine-Pyruvate Transaminase Activity
LIU Yin;,WEI Tao;,YANG Xue-peng;,ZHANG Fei;,ZHONG Gui-fang;

..............page:9-11,15

Influence of Different Extraction Methods on Chemical Composition and Antioxidant Activity of Polysaccharides from Zingiberofficinale Rosco
han dong ping ;, huang zuo yu ;, wu zhen ;, yang yong ;, zhan yong ;

..............page:12-15

Technological Optimization and Effect Evaluation for the Clarification of Low-ginger Liquor with Chitosan
SUN Jing;

..............page:16-19,31

Optimization of Process Conditions for Polysaccharides from Garl ic Residues by Ultra-high Pressure Method
ZHANG Li-hua;,ZHANG Wei-wei;,ZHAO Guang-yuan;,ZONG Wei;

..............page:20-22

Study on Fermentation Characterization of a Baci l lus from Vinegar Grains
GUO Ming-ye;,HUAN A-mei;,LIU Jun;,WANG Yang;,YUAN Hai-bing;

..............page:23-28

The Influence of Functional Ol igosaccharide and Active Peptide on Nitrite Content in Fermented Pickles
BAO Ling-ling;,ZHENG Lin;

..............page:29-31

Research on Clarification Effects of Different Clarificants on Persimmon Vinegar
WANG Jun;,WANG Yuan-hui;

..............page:32-34

Quality Evaluation of Ginger and Ginger Skins in Different Regions
CHENG Song;,LIU Xiao-qiu;,LUO Xiao-juan;,PAN Ying-ni;

..............page:35-37

Study on the Effects of Houttuynia cordata Thunb on the Qual ity Changes of Pickles during Storage
DENG Li-juan;,LIU Xiao-li;,ZHANG Ying;

..............page:38-40,50

Research on Hot-air Drying Technology of Soybean Koji for Soy Sauce
CHENG Qin;,LIU Ying;,ZENG Xiao-bo;,ZHU Xin-gui;

..............page:41-45

Preparation of Garlic Oil Microcapsules by Soybean Protein Isolate-Chitosan Coacervation
HUANG Guo-qing;,QIU Hong-wei;,XIAO Jun-xia;

..............page:46-50

Appl ication of Fuzzy Mathematics in Sensory Assessment of Lentinus edods Sauce Can
LIU Zhong-hua;,ZENG Wei-li;,ZHANG Zhen;

..............page:51-53

Discussion on Processing Technology of Instant Dry-Cured Duck
WANG Xing-hua;,ZHANG Chang-gui;,ZHANG Geng;

..............page:54-57

Research on Characteristics and Application of Liquid Cooked Special Sugar
BAO Yan-ni;,HUANG Xiao-bo;,OU Xian-hong;,ZHANG Chun-xia;,ZHONG Yu;

..............page:58-60,65

Study on Processing Technology of Paper Hot Cantharel lus cibarius
WANG Xue-bo;

..............page:61-65

Development of Mustard Greens Meat Sauce Seasoning
LI Jun-ying;,LI Shan-shan;,LIU Da-yu;,WANG Wen-ting;,XIAO Long-quan;,XU Wen-jun;

..............page:66-70

Research on Production Process of Flat Peach Fruit Vinegar
FANG Hai-long;,SHAN Chun-hui;,TONG Jun-mao;

..............page:71-76

Study on the Process of Spicy Fresh Dew Seasoning with Dried Chili
TAO De-cai;

..............page:77-81

Effect of Processing and Storage Conditions on Nitrite Content in Vegetables
HUANG Jian-rong;,LI Chun-yu;,WANG Zhi-jiang;,XU Jin-rui;

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

Research on Purple Pigment from Begonia fimbristipula Hance of the Three Gorges Reservoir Area by Ultrasonic Extraction
FANG Ying-quan;,TAN Xiao-rong;

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

Study on Extraction and Stability of Pigment from Peel of Pitaya
LI Fang;,SUN Jun-tao;,XIAO Fu-gang;

..............page:89-92,98

Study on the Synthesis of Flavoring Agent 3-Octanone
HE Xin;,LIU Yong-guo;,MU Min;,YANG Shao-xiang;

..............page:93-95

Determination of Trace Elements and Heavy Metals in Chicken Essence by ICP-OES
LI Yu-hong;,WEI Yong-sheng;

..............page:96-98

Rapid Determination of Moisture Content in AlpiniaOfficinarum Hance by Near-Infrared Reflectance Spectroscopy
JI Sheng-guo;,JIA Can-chao;,LIN Ping;,WANG Hai-xia;,ZHOU Wen-ting;

..............page:99-103

Study on Determination of Copper Content in Dried Vegetables by Differential Potentiometric Stripping
GUAN Bing-feng;,LI Xiang-li;,WANG Fa-yun;,ZHANG Jian-jun;,ZHU Lei;

..............page:104-105,114

Determination of Parabens in Condiment by Gas Chromatography and Gas Chromatography Tandem Mass Spectrometry
GAO Yang;,ZHENG Yu-shan;

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

Research Progress of Essential Oil of Natural Spice Syzygiumaromaticum (L.)Merr.Et Perry
JIANG Zi-tao;,LI Rong;,YU Jun;

..............page:109-114

Research Progress of Breeding of Citric Acid Strains
LIU Lin-ming;,LU De-yan;,WANG Yan;,YANG Ping-ping;,ZUO Jin-lei;

..............page:115-118

Research on Status and Prospect of Sulfur Dioxide in Ginger and Ginger Extracts
CHEN Jing-biao;,FAN Ya-ming;,HE Zhi-zhou;,KONG Ling-hui;,YANG Qing;,YUAN Guan-fu;,ZENG Yuan;

..............page:119-124

The Nutrition and Health Care Functions and Processing and Utilization Progress of Chili
HU Yi-qiao;,LIU Xiong;,LU Hong-jia;,SHUAI Tian-gang;

..............page:125-128,129

Research Progress of Methods for Detecting Adulteration of Soy Sauce
LI Gen-rong;,XIAO Zhao-jing;,ZHAO Bo;,ZHU Hong-ming;,ZHU Yong-hong;

..............page:129-134

Discussion on the Flavor of Sichuan Cuisine-Fish Flavor
LIU Ming;,XIAO Lan;,XIN Song-lin;

..............page:135-136,140

Application of Modern Biotechnology in Traditional Condiment Industry
LI Xi;,YAO Ji-cheng;

..............page:137-140