China Condiment 2015 Issue 11 Characteristic Indices Determination and Difference Analysis of Various Commercial Vinegars

Characteristic Indices Determination and Difference Analysis of Various Commercial Vinegars
LIU Ji-yuan;,CAO Xing-yu;,ZHAO Yi-wen;,YU Yong-jian;,ZHU Sheng-hu;,CHENG Yong-qiang;

..............page:1-6

The Effect of Clove on the Storage Property of Pickled Cabbage
WANG Xiang-yang;,DING Bing;,YU Xing-wei;,YANG Ling;

..............page:7-9,13

Preliminary Discussion on Functional Soy Sauce Koji Prepared by Adding Residue from Edible Fungi Cultivated with Vinegar Spent Grains
LIAO Ting;,WANG Yin-zhao;,QIU Jun;,YUAN Yu-jiao;,WANG Cong;,ZHANG Wen-xue;,WU Zheng-yun;

..............page:10-13

DGGE Analysis of Fungi Community Structure,Isolation and Identification of Yeasts from Salted Raphanus sativus
YIN Li-guo;,MA Wei-ling;,LI Wen-fang;,WEI Jin-song;,ZHANG Qi-sheng;,LUO Qing-chun;,CHEN Gong;,WU Zheng-yun;,ZHANG Wen-xue;

..............page:14-18

Isolation of Acetic Acid Bacteria from Sol id Fermentation Substrate of Vinegar and Analysis of Their Acid Production and Acid Tolerance Ability
ZHANG Lin;,WANG Ru-fu;,HOU Hong-ping;,ZHANG Hao;,HUO Nai-rui;

..............page:19-22,27

Adsorption Property of Vinegar Residue on Pb2+ in Simulated Wastewater
XU Qing-ping;,ZONG Wei;,MENG Jun;

..............page:23-27

Optimization of Culture Conditions and Fermentation Medium of Saccharomyces cerevisiae of High-yield RNA
CHEN Wen-ming;,ZHENG Guo-bin;,YAO Juan;,LI Pei;,WANG Zhi;,CHEN Xiong;

..............page:28-32

Comparative Analysis of Volatile Components of Anisi Stellati Fructus from Different Places of Origin by HS-SPME-GC-MS Combined with Chemometrics
GUO Sheng-nan;,LU Jin-qing;,CAI Jun-long;,LI Qiang;,XU Jun-jie;,WAN Li-juan;,LIN Jie;

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

Physicochemical and Microbial Properties of North Korean Traditional Soybean Paste in Yanbian Area
WEI Huan-yu;,ZHANG Xian;,LI Fan-zhu;,ZHU Xue-min;,Seong-Il Lim;

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

Research on Functional Vinegar Brewed by Fungus Chaff of Pleurotus citrinipileatus Sing
QIU Jun;,WANG Yin-zhao;,YUAN Yu-jiao;,LIAO Ting;,ZHONG Shao-qi;,ZHANG Wen-xue;,WU Zheng-yun;

..............page:43-45

Study on the Microencapsulation of Onion Oil
MA Chao;,WEI Jie;,ZHENG Er-li;,XU Cai-hong;

..............page:46-49,53

Optimization of Fermentation Process of Honey Vinegar
LUO Ping;,LI Si-xin;,DU Wei-rui;,ZHONG Wu-jie;

..............page:50-53

Application of Rum in Western-style Cuisine Flavoring
YU Song-yun;

..............page:54-56

Exploration of Improving the Utilization and Flavor of Low-salt Sol id-state Soy Sauce
DENG Yuan-jun;,LIU Shuang;,LIU Kai;,JIANG Zheng-rong;

..............page:57-58,63

Study on Technological Conditions for One-step Fermentation of Nanfeng Mandarin Vinegar
KANG Xiao-fei;,HUANG Zhan-wang;,WU Gao-feng;

..............page:59-63

Study on the Technology of Producing High-quality Pure Chicken Powder by Microwave Drying Method
JIANG Yi-chun;,MENG Fan-qiu;,SUN Zong-yu;,YANG Yong-li;,CHEN Bao-di;

..............page:64-67

Study on Processing Technology of Cordyceps militaris Healthy Sauce
SUN Lian-hai;,GUO Ming-yue;,WANG Kai;

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

Research on Blending Technology of Industrial Fermented Pepper Composite Flavor Enhancer
ZHANG Yu-song;

..............page:72-74

Quality Improvement of Umami Yeast Extract in No-added Soy Sauce
GUO Hui;,LI Pei;,LI Ku;

..............page:75-77

Innovative Making of Foie gras and Flavoring Appl ication in Cooking
DING Hui;

..............page:78-80,88

Study on Extraction Process of Onion Oil
HE Xiao-meng;,GU Xin-hua;

..............page:81-83

Production Technology of Auricularia auricular Beverage
KONG Xiang-hui;,HAN Bing;,ZHANG Qi;,ZHANG Jie-chi;

..............page:84-88

The Rapid Determination of Total Acidity of Vinegar by Neutral Formaldehyde Extraction with Conductivity Titration
GAO Xiang-yang;,ZHU Ying-rui;,GAO Qiu-zhu;,WANG Chang-qing;,MA Shuai;

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

Determination of Microelement in Grape Vinegar by Flame Atomic Absorption Spectrometry
WANG Xiang-ai;

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

Determination of Rutin and Anisaldehyde in Foeniculi Fructus by RP-HPLC
LI Yu-hua;,CHEN Yan-qin;,FAN Rong;,LIU Hong;

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

Study on Spectrometer Determination of Potassium Iodate Content in Iodized Salt
HE Wen-qiao;,LIANG Wei-fen;,ZHONG Li-xin;,YE Ju-feng;

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

The Comparison of Elements Content in the Garl ic from Wugong and Jinxiang
LI Ji-feng;

..............page:103-104

Determination of Pacific ciguatoxins in fish & alec samples by liquid chromatography with tandem mass spectrometry
ZHOU Jia-Ming;,YAO Jian-Hua;,Zhao hua-feng;,Zhao Feng;,Li Chao;,ZHOU De-Qing;

..............page:105-110

Research on the Physical and Chemical Properties of Yellow Pigment from Dioscorea zingiberensis
SHU Guo-wei;,ZHANG Qian;,CHEN He;,LI Shi-yu;,WANG Zhuo;

..............page:111-114

Review on Research Progress of Microbial Fermentation Production of γ-Aminobutyric Acid
WANG Zhi-chao;,YANG Ping-ping;,WANG Yan;,ZUO Jin-lei;,ZHANG Hai-tao;,ZHOU Long-xia;,SUN Zi-ding;

..............page:115-119,127

Review on Antioxidant Activities of Mai l lard Reaction Products under Different Conditions
ZHANG Yin-liang;,LU Man-man;,ZHANG Lu-yan;

..............page:120-127

Discussion on the Problems in Detection of the Total Number Bacterial Colonies in Sauerkraut of Northern China
YU Jing-xin;,SUN Bo;,ZHAO Xiao;,KONG Qing-min;

..............page:128-130

The Exploration of Theory and Practice of Multi-link Information Traceability System of Domestic and International Food Safety Supervision
WANG Ji-ning;,ZHANG min;

..............page:131-135

Research Progress and Development Prospect of Natural Sweeteners
ZHU Ming-jing;,LIU Bo;,LI Fei-fei;

..............page:136-140