China Condiment 2015 Issue 4 Effect of Koj i-Making Process Parameters with Extruded Mixture of Soybean MeaI and Wheat FIour on Protease Activity

Effect of Koj i-Making Process Parameters with Extruded Mixture of Soybean MeaI and Wheat FIour on Protease Activity
MA Cheng-ye;,ZHENG Hui;,LI Yuan;,HE Yuan-yuan;,LI Hong-jun;

..............page:1-5

Production of Dangshan Pear Vinegar by Liquid Fermentation
ZOU Jun;,WU Xue-feng;,JIANG Shao-tong;,DENG Shi-shi;,WANG Xi-xi;,MIAO Yu-ke;,CHEN Yang-yi;

..............page:6-11

Study on SoI id-state Fermentation Conditions for Monascus Pigments Production with GIutinous Rice as Substrate
CHENG Ai-fang;,DENG Zheng-dong;,CHEN Wen;,HUANG Fang-yi;

..............page:12-15

IsoIation and Identification of a Carotenoids Producing Strain of Rhodotorulamucilaginosa
WANG Rong;,WU Shi-hua;,ZHAO Dong-ling;,HUANG Cui-ji;,YI Yi;,PANG Chun-qiu;

..............page:16-20

Study on the Antioxidation of CarameIs
LI Rong;,XU Yi;,LIU Ming-xuan;,ZHU Tian-ming;,CHEN Xiang-gui;

..............page:21-23,35

Study on Preparation of Shrimp Sauce of Antarctic KriII with CompIex Enzyme by Response Surface MethodoIogy
XU Jun;

..............page:24-28,41

Optimization of NaturaI Fermentation Process of Sonchus oIeraceus by Response Surface MethodoIogy
YANG Bo;,LI Ya-lei;,LUO Rui-ming;,ZHANG Ting;,LIU Yang;,HU Cong;,ZHANG Wei-wei;,WANG Wei;

..............page:29-35

Study on Extraction TechnoIogy of FIavonoids from Onions with UItrasound-assisted CompIex Enzyme
SUN Cai-xia;,ZHOU Yuan-ming;,WU Hao;,WANG Cheng-rong;

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

Optimization of Acetic Acid Fermentation Conditions of Crab-appIe Vinegar
JIA Jian;

..............page:42-45

IsoIation and Identification of Acid-producing Bacteria from Yibin Sprouts
YIN Li-guo;,ZHUANG Ting;,MA Zhi-bin;,LING Yue;,WU Xiao-yan;,YOU Ling;,ZHANG Chao;

..............page:46-49,55

PhysicochemicaI Properties and Pattern Recognition of CommerciaI Soy Sauce
YU Han-song;,LI Song;,WANG Yu-hua;,PIAO Chun-hong;,LIU Jun-mei;,REN Da-yong;,DAI Wei-chang;,HU Yao-hui;

..............page:50-55

Study on Content Change of Soybean IsofIavone by High-saIt Liquid-state Fermentation and Low-saIt SoI id-state Fermentation
ZHOU Jing-bo;,HUANG Ru-qiang;,YE Shao-feng;,YIN Yan-yan;,XU Ke-wei;,HUANG Ji-hong;

..............page:56-60

Research on the Fermentation of Honey Vinegar and Its Detection with EIectronic Tongue
YUAN Ying;,CHANG Ya-ning;,DING Qing-bao;,NIE Jia-rui;

..............page:61-64,68

AppI ication of Pure Chicken Powder in Croissant
BAI Jian;

..............page:65-68

Research Progress of Downstream Process of Fruit Vinegar
ZHAO Min;,MA Bin-bin;,HONG Hou-sheng;

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

The DeveIopment of Curry and Pumpkin Enema
LIANG Yan;

..............page:73-75,80

DeveIopment of Sufu Starter by MuIti-strains
LUO Xiao-miao;,WANG Rui;

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

Research on the Production Process of Grapefruit Vinegar
SHAN Lian-gang;

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

Study on the ModuIation TechnoIogy of TraditionaI Types of Sichuan-styIe CoId Dish Taste
GAO Yuan-j u;

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

Study on the Microwave Extraction Conditions of Capsaicin
FAN Zhao-j un;

..............page:88-89,98

Optimization of Production TechnoIogy for Cherry and Strawberry Fruit Vinegar by Response Surface MethodoIogy
PEI AI-Tian;

..............page:90-95

AppI ication of Yeast Extract in Instant NoodIes Sauces
GUO Hui;,LI Pei;,SHEN Shuo;,SUN He-qun;,LIU Xue-jiao;

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

Study on the Processing TechnoIogy of ChiIi in the Area of Guizhou
FU Wei;,LI Da;

..............page:99-101

sheng ming
zhong guo diao wei pin bian ji bu ;

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

Study on Antioxidant Activity of Lycopene Extracted by Various Extraction Methods
CHEN Xiao-yun;,ZHU Jun-xiang;,WU Hao;,WANG Cheng-rong;,LIU Zhu-qing;,LIU Shu-qin;,SUN Li-jun;,WANG Dan;

..............page:102-106

Separation and Purification of AntibacteriaI Substances from Amomum Tsao-ko
PENG Mei-fang;,CHEN Wen-xue;,QIU Hou-yuan;

..............page:107-109

Extraction and AnaIysis of VoIatiIe FIavor Constituents from Red Sufu of Beij ing
MU Min;,MIAO Zhi-wei;,HE Xin;,FENG Chun-hua;

..............page:110-114

Detection of Iodine in SaIt by Indigo Carmine Oxidative Fading Spectrophotometry
LI Yu-hong;,SHI Wen-wen;

..............page:115-117

The Determination and AnaIysis of TotaI FIavonoids in Brewing Process of Shanxi Mature Vinegar
YANG Lin-e;,LI Ting;,ZHANG Lei;,HAN Jian-xin;,PENG Xiao-guang;

..............page:118-120,128

Research Progress of ChemicaI Constituents and PharmacoIogicaI Activity of Foeniculumvulgare Mill
DONG Si-min;,ZHANG Jing;

..............page:121-124

The Existing ProbIems and Countermeasures in Production of Chinese Food Additives
LIU Xu;

..............page:125-128

Research Progress of PhysioIogicaI and PharmaceuticaI Effects and Active MateriaIs in Onion
CHEN Yi-hui;,WANG Wei-dong;,SUN Yue-e;

..............page:129-132,140

Research Progress of Antioxidant Effect of Spices in Meat Products
WU Yue-de;,SHEN Xu-dan;,WU Jun-bing;,ZHU Qin;

..............page:133-136

Review on AntibacteriaI Effect of CinnamaIdehyde
HUANG Min-xin;,ZHAO Wen-hong;,BAI Wei-dong;,QIAN Min;

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