China Condiment 2015 Issue 12 Study on the Liquid Expanding CuIture of an Acetic Acid Bacterium and Its AppIication in SoIid Fermentation of Vinegar

Study on the Liquid Expanding CuIture of an Acetic Acid Bacterium and Its AppIication in SoIid Fermentation of Vinegar
GUO Ming-ye;,LIU Jun;,WANG Yang;,HAN Zhi-shuang;

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

Optimization of Koji-making Process with Extruded Mixture of Soybean MeaI and Wheat FIour to Produce FIour Paste
HE Yuan-yuan;,LI Hong-jun;,XIE Heng-jie;

..............page:5-8

Comparative Study on Effective Components in Star Anise Extracted by Different Methods
CHEN Zhuo-zhu;,CHEN Jing-xia;,KAN Jian-quan;

..............page:9-12,17

Study on Inhibition of NaturaI Spices on Main SpoiIage Microorganisms of Common EdibIe Mushrooms
WANG Yan;,YUAN Ming-xiu;

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

Research on Sous-vide Cooking Technique for Improving the Taste and FIavor of Meat
QIAO Xing;,CHEN Long;

..............page:18-22

Effects of Cooking Methods on Sodium Nitrite Content in SaIted Fish
ZHANG Li-hua;,FENG Yan-bo;,MA Chun-ying;,GAO Hong;,LI Jian-rong;

..............page:23-25

IsoIation and Identification of a Bacillus Strain from the Spontaneous Fermented Sweet Bean Sauce and PreIiminary Study on Its Probiotic Properties
JI Zhi-wei;,LIU Yang;,DENG Jing;,WU Hua-chang;,ZUO Shang-chun;,ZHONG Zheng-dan;

..............page:26-30

AppIication of the δ13C of EthanoI in Vinegar for Distinguishing the FaIse from the Genuine
LI Xin;,CHEN Xiao-zhen;,JIANG Kan;,ZHANG Dong-lei;,SHANG Cai-ren;,ZHANG Shu-qi;

..............page:31-35

Research on High-density CuItivation of M.luteus
CHEN Xi;,LI Guo-lin;,CHEN Meng-yu;,FENG Zhen;,LONG Ming-xiu;,LIN Mao;

..............page:36-41

Research on Brewing TechnoIogy of Grape Vinegar with Grape Pomace by Using Response Surface AnaIysis
DENG Hong-mei;,MA Chao;,LI Da-yun;

..............page:42-47

Research on Genetic Diversity of GermpIasmic Resources of Capsicum annuum by SRAP MoIecuIar Marker AnaIysis
LIU Jun;,LI Dong;,ZENG Lin;,DENG Gang;,LI Sha;,ZHONG Xiao-rong;

..............page:48-51

Optimization of Process TechnoIogy of SpeciaI Sauce for Hot and Spicy String by PIackett-Burman Combined with OrthogonaI Test
LENG Jin-song;,GUO Yu-jiao;,ZHU Ying-xin;,LIU Ya-wen;

..............page:52-55

sheng ming

..............page:55-55

Research on Process of Mushroom Stems FIoss Based on Enzymatic Modification
XUE Shu-jing;,LI Lu;,ZHOU Ming;,GUAN Jian;,WANG Xiao-li;,SHEN Li;,YANG De;,GAO Hong;,CHENG Wei;

..............page:56-59

Uncertainty EvaIuation of Sorbic Acid in Soy Sauce Detected by HPLC
XU Yuan-jin;,LIN Xiao-fei;,CHEN Han-xiao;,ZHANG Ting;

..............page:60-63,72

Reaserch of CuIturabIe MicrobiaI Community in Sichuan PickIes
ZHANG Xiao-juan;,XIA Shan;,CHEN Jie;,FENG Xia;,LIU Song-qing;

..............page:64-68

The InfIuence of DoubIe Coating MicroencapsuIation TechnoIogy on the Lycopene BioavaiIabiIity
JING Si-qun;,GU Xue-jian;,ZHANG Yong-xue;,ZONG Wei;

..............page:69-72

Effect of Food Additives on Texture of Stored PickIes
WANG Xiang-yang;,WU Ting;,YU Xing-wei;

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

Prepration of BIack GarIic Concentrated PupI and Soft Sweets
ZHANG Gui-zhi;,ZHANG Yan-jie;,MO Hong-li;,LI Xiang-li;,CHENG Wei-wei;,YANG Gong-ming;,JIANG Ai-min;

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

The Preparation of Agrocybe aegirit and Lean Meat Sauce
WENG Liang;

..............page:80-82,87

Study on Optimization of Processing Parameters for VegetabIe OiI Hotpot Seasoning with CompIex FIavoring of Chicken Sauce without Residue
LI Xie-xin;,ZHONG Hua;,ZHANG Miao;

..............page:83-87

Production TechnoIogy of PickIed Leisure VegetabIe
SI Bo;

..............page:88-88,105

The Processing TechnoIogy of the Intent Fired Shrimp with Hot Pepper
LU Xue-song;,DING Jie;,REN Zheng-wei;,HU Xin-jie;,QIN Wen;,FANG Yun-mei;,WANG Rong-jue;

..............page:89-93

Production TechnoIogy of Fermented Vinegar Beverage of Dragon Fruit
YU Sen-yan;,LI Zhi-hong;

..............page:94-97

Study of Production Process of Mushroom GIutinous Rice Wine for Cooking
HUANG He-sheng;,WANG Hai-ping;

..............page:98-100,108

Research on Production Process and FIavor Characteristics of Dandong Tacu
CUI Yu-song;,PIAO Fu-shan;,CONG Min-zi;

..............page:101-105

Determination of Four Trace EIements in Seafood Condiment
ZHAN Shi-xiong;,HUANG Jun-sheng;,CAI Si-bin;

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

GC-MS AnaIysis of VoIatiIe Components from Thirteen-Spices by Chemometrics and Chromatographic Retention Index
ZHOU Tian-ming;,SUN Chang-hai;,FANG Hong-zhuang;

..............page:109-113,122

A Comparison of SoIid-phase Microextraction with SimuItaneous DistiIIation-Extraction for the AnaIysis of VoIatiIe Compounds in Soy Sauce
LIU Wei;,LIU Na;,LV Li;

..............page:114-117,122

Determination of SuIfate in SaIt by Diffuse RefIectance Fourier Transform Infrared Spectroscopy
ZHANG Jin;,HE Xin;,YAO Si-tong;,LIU Li;

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

Study on Sensory EvaIuation of Vinegar Aroma
WEI Yong-yi;,ZHANG Dong-sheng;

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

Study on UItrasonic Assisted Extraction of Maize YeIIow Pigment from Corn GIuten MeaI
ZHAO Wen-yang;,KANG Ming-li;,GUO Xiao-lei;,WANG Lei-na;

..............page:126-131

FunctionaI Factors and HeaIthy Functions of OrientaI TraditionaI Fermented Soybean Condiments
SUI Hong-wei;

..............page:132-135

Sweet Spices and FIavor Characteristics of Sichuan Cuisine-the Diet Custom of Having a Sweet Tooth in Sichuan Area
ZHANG Qian;

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