China Condiment 2015 Issue 2 Analysis of Dynamic Changes of Enzymes Activities During Koji-making with Different Aspergillus oryzae Strains of Soy Sauce

Analysis of Dynamic Changes of Enzymes Activities During Koji-making with Different Aspergillus oryzae Strains of Soy Sauce
ZHANG Jin;,YANG Jun;,LEI Xue-jun;,LI Li;,WU Zheng-yun;,ZHANG Wen-xue;

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

Study on Inhibition of Nitrite During Pickling of Dried Radish
WANG Xiang-yang;,JIN Long;

..............page:5-7

Study on Influencing Factors of Nitrite Content in Sauerkraut Fermentation of Baotou Area
HAN Yong-xia;

..............page:8-11

Extraction and Stability of Yellow Pigment in Yellow Skin Sweet Pepper
MA Ze-qiong;,HUANG Jun-sheng;

..............page:12-16,26

Study on Enzymatic Hydrolysis Technology of Caranx selaroides leptolepis Sauce
ZOU Min;,FU Li;,LU Bin;

..............page:17-22

Study on Control Measures of Microbial Contamination in Processing of Dried Bean Curd
ZHANG Chang-gui;,WU Yu;,WEI Yuan;,WANG Xing-hua;

..............page:23-26

Optimization of Extraction Process for Chinese Gallnut Pigment by Orthogonal Design and Its Stability Test
CHEN Xiao-quan;,LI Yun;,DING Jing;,ZHAI Hu;,SHAO Hui-ying;,KONG Qian;

..............page:27-29,33

Antioxidant Effect of Green Tea Polyphenols on Duck Fermented Sausage
LI Chao;

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

Determination of Nickel Content in Vinegar with Titania Nanotube Modified Electrode
MING Liang;,XI Xia;,ZHAO Qun;,LIU Chao;

..............page:34-36

Experimental Study and Flora Analysis on Taoyuan Fermented Rice-chili Made by Mixed Cultivation
LIU Yi;,YUAN Yue-hua;

..............page:37-39

Study on Preparation and Storage Stability of Garlic Oil Microcapsules
LI Su-yun;,LI Xing-ke;,ZHANG Hua;

..............page:40-43

Process Parameters of Chinese Cooking Multi-flavor Taste Type and Principal Component Recognition Research
ZHU Wen-zheng;,ZHOU Xiao-yan;

..............page:44-48

Study on Scavenging Free Radical and Antibacterial Ability of Cinnamon Bark Extract
DOU Hai-gang;,LI Ting;,HOU Xiao-dong;

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

Study on the Low-salt Pickling Technology of Yibin Sprouts
YIN Li-guo;,ZHUANG Ting;,LING Yue;,YOU Ling;,WANG Song;,XU Zhou;,ZHANG Chao;

..............page:52-56,71

Study on the Key Factors of Quality Changes in Low-salt Semi-finished Peppers Product
WEN Xin-yu;,XIA Yan-bin;,TANG Xin-yuan;,LIU Ting;,WANG Liang-liang;

..............page:57-61

Ultraviolet Spectrum Fingerprint Study on Zanthoxylum bungeanum
QI Hai-yan;,WU Ya-hui;,WANG Yu-jia;,WANG Hui-jing;

..............page:62-65

Protein Denaturation During the Steaming Process of Low-salt Solid-state Soy Sauce
HAN Ya-fen;,CHENG Yong-qiang;,JI Feng-di;,GAO Hao-yuan;,LU Fei;

..............page:66-71

Study on the Stability of Nattokinase in the Storage of Fermented Bean Curd
ZHANG Xing-can;

..............page:72-76,80

Application of Two Strains in Koji-making of Soy Sauce Fermentation
ZHANG Qi-jun;

..............page:77-80

Study on Production Technology of Enteromorpha prolifera Seafood Sauce
YANG Xu;,ZHANG Gen-sheng;,ZHANG Ming-dong;,YU Shuang;

..............page:81-86

The Research and Development of Scallop Sauce
DAI Xin-peng;,HU Shan-shan;,BI Xiu-ru;

..............page:87-90

Research on Sufu Pehtze Fermented with Mucor and Bacillus subtilis Natto HT8
CHEN Zhi-lin;,HE Qi-yi;,CHEN Bin;

..............page:91-95

Development of Composite Vinegar of Passion Fruit and Yam
WANG Zhi-jiang;,ZHOU Yu-hua;,CHEN Wan-ling;,LEI Qi-kun;

..............page:96-99,103

Research on Raphanus sativus Vinegar Beverage
LIU Xiao-yan;,YANG Guo-li;,GUO Li-dong;,YU Chun-miao;

..............page:100-103

Study on Extraction of Grape Skin Pigment and Its Stability Using Response Surface Methodology
LUO Xuan;,LI Ying;,DENG Yan-qin;

..............page:104-109,113

Study on Extraction of Syzygium cumini Fruit Pigment by Microwave Method
ZHI Zhong-qiang;

..............page:110-113

Purification of Brown Pigment from Hazelnut Shell with Membrane Separation Technology
SONG Xin-xin;,DENG Li-yang;,FAN Qian;,YANG Xian-dong;,ZHANG Long;,YAO Li-min;,WANG Jin-ling;

..............page:114-119

Thinking and Prospect of the Objective Evaluation of "Pungent and Spicy"
TANG Xue-lan;,ZHONG Rui-na;,WU Chun-jie;,ZHAO Zhong-bo;

..............page:120-123,140

Research Progress of Nutritional Value and Health Functions of Vinegar
XIN Ya-wei;,SUN Xi-shi;,TAN Tian-tian;,SHEN Zhen;

..............page:124-127

Research on Application of Colloidal Gold Immune Chromatography Technology in Food Safety Testing
ZHOU Li-yan;,LV Bao-xin;,REN Bo-ru;,XIN Hai-hong;,WANG Ting-xin;

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

Research Overview and Prospect of Traditional Fermented Food-Serofluid Dish
HOU Zhi-yong;,YANG Jing;,JIA Hong-feng;,LU Xue-song;,WANG Lin;

..............page:132-136

Discussion of Food Quality Safety Supervision on Vinegar in China
ZHANG Wei-min;,HE Tao;,LU Fei;

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