China Condiment 2015 Issue 10 guang gao suo yin

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The Effects of NaturaI Food Preservatives on the TotaI Number of CoIonies and pH of Kimchi at Ambient Temperature
WANG Xiang-yang;,YANG Ling;,YU Xing-wei;,DING Bing;

..............page:1-3,22

The Effect of Onion Powder on Sensory QuaIity and Antioxidant Activity of Pork Jerky
LI Yu-han;,CHEN Yu-fei;,YANG Liu;,WANG Lei;

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

Study on the Preparation and Antioxidant Activity of BIack GarI ic
ZHANG Gui-zhi;,ZHANG Yan-jie;,MO Hong-li;,LI Xiang-li;,CHENG Wei-wei;,YANG Gong-ming;,JIANG Ai-ming;

..............page:7-10,29

AnaIysis of the Main QuaI ity Characters of AI I ium fisuIosum L. var. viviparum Makino
WU Qing;,LIU Yao-feng;,FANG Hai-tian;,HE Jian-guo;,WANG Meng-jiao;,LIU Hui-yan;,HE Xiao-guang;

..............page:11-14,29

Screening and Identification of Lipase Producing Strains in Mature-Period Bean Sauce
DONG Dan;,CAO Dong;,GUAN Tong-wei;,CHE Zhen-ming;

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

Study on the Extraction Process of AI I icin in PurpIe Skin GarI ic
HOU Zhi-min;,WANG Shu-min;,JIANG Shu-hui;

..............page:19-22

Optimization of Processing TechnoIogy and Determination of VoIatiIe Compounds of Recombinant Composite Jerky
LIU Yu-yang;,ZHANG Tong-gang;,WANG Xu;,LIU Dun-hua;

..............page:23-29

Research on Effect of SpectraI Scanning Parameters on Quantitative AnaIysis ModeI of TotaI Acids and Amino Acid Nitrogen in Soy Sauce
HU Ya-yun;,CUI Lu;

..............page:30-33

Optimization of Extraction Process of ElaeagnrsangrstifoliaL. FIowers EssentiaI OiI by OrthogonaI Design
GUO Zhen;,YAN E;,QI Xiao-jiao;

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

Study on the ReIationship between Biomass and CoIor VaIue in Liquid Fermentation of Monascus
QIU Peng;,YUAN Yong-jun;,DOU Jian-wei;,DONG Si-yang;,CHEN Hai-feng;

..............page:38-40

Extraction PIeoticus mueI Ieri Head Protein SoIution Based on DSC AnaIysis
SHAN Kang;,HE Xiao-long;,ZHOU Xiao-yan;

..............page:41-44

Research on Preparation of AppIe-Pear Vinegar with Acetic Acid Bacteria IsoIated from Fruits
BAI Long-lv;,WU Lun-peng;,SONG Jian-da;,LIU Hong-liang;,PIAO Wen-xiang;

..............page:45-48

Study on Liquid-state Fermentation TechnoIogy of MuIberry Leaf Rice Vinegar
LI Jing;

..............page:49-51,54

Study on Sensory Comprehensive Assessment of Seasoning Wine by Fuzzy Mathematics
WEI Yong-yi;,GUO Ming-yue;,YIN Jun-jie;,WANG Fu-gang;

..............page:52-54

PickI ing and FIavoring Processing of ScophthaImus maximus
TENG Yu;,WANG Bin-ting;,WANG Xiu-hua;,HAN Qiang;,WANG Cai-li;

..............page:55-57,62

Research on Process of Spicy Hot Brine
LU Li;

..............page:58-62

Study on the Processing TechnoIogy of Low-temperature Processed Spiced Sauced Pettitoes
SHI Wen-tian;

..............page:63-67

DeveIopment of Spicy Sauce of CanthareIIus Cibarius
WANG Xue-bo;

..............page:68-71

Research on Production Process of Homemade Sauerkraut in Jinzhong Area
LIU Xia-wei;,HAN Kai;,LI Yang-yang;,SU Yan-ling;

..............page:72-75

Optimization of Starter-making Conditions of AspergiIIus niger
ZHANG Jia-qing;,FANG Shang-ling;,XU Guo-jun;,SUN Hong-hao;

..............page:76-80

The RecycI ing of Fermentation Broth of SaIted VegetabIe and the Integrated AppI ication TechnoIogy of Its Concentrated Broth
YUAN Hong;,ZHANG Xue-feng;,MIN Xi-xiang;,PENG Deng-shui;,WANG Wen-jian;,TANG Chun-mei;,LI Lan-ying;

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

DeveIopment of Instant Spicy PIeurotus eryngii
ZHAO Wen-ya;,LI Shuang-shuang;,WANG Xue;,LI Ya-xian;

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

Detection of Aerogen in Bag BuIged and BottIe BuIged Soy Sauce
FAN Jun;,LUO Hong-gang;,WANG Hui-fang;,ZHOU Hong-mei;

..............page:88-91

Study on Determination of the Content of Sodium CycIamate in Food by Ion Chromatography
XIN Ruo-zhu;,KANG Xin-qi;

..............page:92-98

Study on Content of Trace EIements in Polygonrmlapathifolirm L.
JIANG Tian-zhi;,TANG Wen-hua;

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Determination of Hydroxy-β-sanshoI in Zanthoxylrm planispinrm var. dintanensis by HPLC
WANG Jin;,LI Xin;,YANG Long-jia;,YANG Qing-xiong;

..............page:102-105

Optimization of SPME-GC-MS Conditions for VoIatiIe FIavor Compounds in Pasteuried Mutton Ham Detected by Response Surface AnaIysis
WANG Xu;,ZHANG Tong-gang;,GONG Yuan;,LIU Yu-yang;,LIAO Ruo-yu;,XU Meng-xia;,LIU Dun-hua;

..............page:106-111,119

Research Progress of CIassification and AppI ication of Acetic Acid Bacteria
YANG Fei;,QIN Ling-yun;,ZHANG Hua-shan;,SU Zheng-ding;

..............page:112-115,124

The Research Progress of Fungi NeutraI ising in Food
MENG Jing;,HUO Sheng-nan;,YI Ting-cun;

..............page:116-119

Research Progress of Deep-processing of NaturaI Cinnamon EssentiaI OiI
HE Xiao-ying;,XU Dong-ying;,LIAO Zheng-fu;,CAO Guo-xuan;

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

PreIiminary ExpIoration Study on the Authenticity of Vinegar LabeI with MuIti-eIement Content andδ13C VaIue
LI Xin;,CHEN Xiao-zhen;,ZHANG Shu-qi;,ZHANG Dong-lei;

..............page:125-129

Recent Research Progress of AntimicrobiaI Activity of VoIatiIe FIavor Compounds
LI Bo;,MEI Jun;,HE Lei;,GAO Xin;

..............page:130-134

A Review of Vinegar FIavor Research
LIU Ji-yuan;,CAO Xing-yu;,YU Yong-jian;,ZHU Sheng-hu;,SUN Le-liu;,CHENG Yong-qiang;

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