China Condiment 2014 Issue 9 Study on Extraction and Stability of Monascus Pigment from Red Kojic Rice

Study on Extraction and Stability of Monascus Pigment from Red Kojic Rice
CHEN Mo-lin;,JIANG Qiong-feng;,YUAN Zhi-hui;

..............page:1-3,10

Mutation Breeding of Monascus with High-yielding Yellow Pigment
LI Gai;,WANG Wei-ping;,YANG Jian;,ZENG Le-ping;,ZHAO Jian-bo;

..............page:4-6

Screening of Compound Fermentation Strains from Pickled Vegetables
CAO Kun;,LIU Su-meng;,WANG Li-j uan;

..............page:7-10

Separation and Identification of Salt-tolerant Lactic Acid Bacteria Isolated from Soy Sauce Mash by High-salt Liquid State Fermentation
LI Jing;,LIN Kai;,TANG Yong-hong;,XIANG Wen-liang;,XIAO Cheng-fang;,ZENG Lin;,ZHANG Qing;

..............page:11-15

Research on Main Microorganisms and Nutrient in“Kaili Sour Rice Soup”in the Fermentation Process
SHI Min;,YAN Hong-guang;,YUAN Wei;,ZHANG Wen-xue;

..............page:16-19

Research on Microwave Extraction of Total Flavonoids from Tuanfeng Water Chestnut Peel
JIANG Yang;,WANG Zhi-long;,WU Peng;

..............page:20-23,27

Study on Compound Sweeteners of Ammonium Glycyrrhetate
DOU Kang-ning;,LUO Hai-lan;,MAO Ai-hua;,SUN Fa-gen;,WANG Fei;

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

Optimization of Liquid Fermentation Conditions of Bacillus Natto
WANG Li-na;

..............page:28-30

Screening and Application of a Strain of Nitrite-degenerating Lactic Acid Bacteria in Pickles
CHEN Gong;,MA Wei-ling;,YANG Jing;,YIN Li-guo;,ZHANG Qi-sheng;,ZHANG Wen-xue;

..............page:31-34

Study on Each Index Change of Direct Vat Set Function Bacteria during the Fermentation Process of Sichuan Pickles Keeping in Cold Storage
CHEN Gong;,PENG Deng-shui;,TANG Chun-mei;,WANG Wei-long;,WANG Yan-li;,YAN Zheng-cai;

..............page:35-37,48

Research Progress of Effects of Physical Field Assisted Method on Monascus Purpureus Secondary Metabol ites
BAI Wei-dong;,HONG Ze-chun;,HUANG Min-xin;,QIAN Min;,ZHAO Wen-hong;,ZHU Hao;

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

Optimization of Conditions for Purifying Soybean Peptides with DA201-C Macroporous Adsorptive Resins
LIAO Yong-hong;,MA Han-bing;,XU Man;,ZHANG Xian;

..............page:43-48

Study on the Optimized Fermentation Condition for the Production of Midrange Thermal Stable Amylase by Bacillus Subtilis
BI Jing;,MA Mei-hua;,XUE Mao-yun;,YANG Ai-ping;,ZHENG Ping;

..............page:49-51

Study on the Change Rules of Main Nutrients in the Processing of Black Garl ic
JI Yan-ru;,LIU Yu;,LIU Yu-feng;,SHI Jie;

..............page:52-56

Isolation and Primary Identification of Acetic Acid Bacteria from Natural Yaoqu of Bran Vinegar
WANG Yang;,YE Yang;,ZHENG Li;,ZUO Yong;

..............page:57-60

Preparation and Qual ity Evaluation of Astragalus Yaoqu Soy Sauce
LI Li;,LUO Fang;,LUO Song;,WU Zheng-yun;,YANG Jun;,YI Xin;,ZHANG Jin;,ZHANG Wen-xue;

..............page:61-64

Analysis of Influencing Factors for Microblog Marketing Effect of Food Enterprises in China
ZHANG Cai-ming;,ZHANG Quan-hui;

..............page:65-69

Research on Technology of Cordycepsmilitaris Soup
GUO Ming-yue;,SUN Lian-hai;,WEI Yong-yi;

..............page:70-72,101

Effects of Different Raw Material Proportions and Moistening Levels on pH Value and Enzyme Activity during Koj i-making Process
CHEN Zhen-wei;

..............page:73-75

Study on Extraction Technology of Capsaicin by Microwave Alkal i Method
DOU Zhi-hao;,DUAN Zhou-wei;,HE Ai;,XIE Hui;,ZHANG Rong-hu;

..............page:76-79

Research on Formula of Fern Root Powder Seasoning with Hot and Sour Flavor
LIANG Jian-ming;,TAN Lei;,WANG Fu-zhong;,XUE Jian-hua;

..............page:80-83,86

Study on Garl ic Deodorization Method
DOU Jin-she;,LI Long-gang;,ZHANG Yu-song;

..............page:84-86

Study on the Flavoring Snack Food Corbicula fluminea
GU Han-ye;,SHAN Kang;,TANG Hai-lian;,WANG Zi-wei;,ZHOU Xiao-yan;

..............page:87-90,94

Hot Pot Soup Stock Oil Quality before and after Processing
CHE Zhen-ming;,HUANG Qing-ji;,Li Rong;,TANG Jie;,XIAO Wen-yan;,ZHANG Li-zhu;

..............page:91-94

Production Technology Improvement of Shanxi Mature Vinegar
CHEN Xiu-ping;,HOU Hong-ping;,WANG Jia-dong;,WANG Rong-rong;

..............page:95-97

Development of Fragrant Snack Dandouchi
GUAN Chen;,JIA Jian;,JIA Ting-ting;,NIU Guang-cai;,WEI Wen-yi;,ZHU Dan;

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

The Appl ication Effect of Salt-tolerance Yeast in Spraying and Extracting Soy Sauce Production
CHANG Xu;,HE Guang-hui;,LUO Tian;,QUAN Wu;

..............page:102-104

Study on Ultrasonic-assisted Synthesis of Methyl Nipagin Ester
GONG Jin-rui;,JIANG Jian-hui;,QIN Shao-wei;,ZHAO Jian-bo;

..............page:105-107

Determination of Quercetin Content in Red Onion by Ultraviolet Spectrophotometry
GAO Jin-hong;

..............page:108-110

Detection of Volatile Flavor Components in Hand-grasped Mutton by Head Space Sol id Phase Microextraction and Gas Chromatography-Mass Spectrometry
LIU Dun-hua;,ZHANG Tong-gang;,ZHOU Jing;

..............page:111-115

Analysis of Volatile Components in Olibanum Oil Using GC/TOFMS
LI Zhi-yu;,LIU Qiang;,WANG Kai;,XU Yang-bin;,ZHU Rui-zhi;

..............page:116-120

Determination of Trace Elements Iron,Copper and Manganese in Chinese prickly ash of Different Regions
CHEN Xiao-fang;,GOU Jian-jun;,GUO Mao-xia;,LI Hua-lan;,TANG Si-qun;,ZHOU Zai-li;

..............page:121-122,131

Optimization of Determination Conditions for Nitrite in Pickles by Spectrophotometry
DING Jie;,XIONG Shan-bo;,YANG Qing-hua;,YANG Ying;

..............page:123-127

Determination of Elements in Vinegar by ICP-OES Methods
LI Yu-hong;,QIAO Dan-dan;

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

Application of Microextraction Techniques for the Analysis of Aroma Components in Vinegar
GAO Li-hua;,LIU Ting;,LUO Xiu-hua;,SUN Jing;

..............page:132-137

Research Progress of Botanical Natural Food Preservatives
AN Lei;,CUI Xin-yue;,REN Hong;

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