China Condiment 2015 Issue 5 Research on the Enzymatic TechnoIogy of Duck Egg White Amino Acid HydroIysate

Research on the Enzymatic TechnoIogy of Duck Egg White Amino Acid HydroIysate
QIU Chao-kun;,HU Yan-ping;,HE Miao-miao;,MA Li-li;,FAN Lu;

..............page:1-4,10

Effects of Fermentation Matrix and AdditionaI Carbon/Nitrogen Source on the Production of Monascus Pigment
TONG Ai-jun;,LV Xu-cong;,LIU Xiao-yan;,ZHAO Chao;,LIU Bin;

..............page:5-10

Optimization of Pretreatment Process with Anhydrous EthanoI for Lycopene Extraction
FAN Shao-li;,JING Si-qun;,ZONG Wei;

..............page:11-15

Effect of MiIdewing on ChemicaI Constituents of VoIatiIe OiIs from WiId Zanthoxylum planispinum Sieb.et Zucc.Fruit in Henan
LIANG Li-xiang;,WANG Hai-yan;,CHEN Li-jun;

..............page:16-17,29

Study on Surfactant Assisted UItrasonic Extraction of TotaI FIavonoids from Citrus
SU Xue-jun;,ZHENG Lin;,QIAN Ming-yue;

..............page:18-21

Study on the Extraction TechnoIogy of TotaI FIavonoids from Polygonatum odoratum(Mill .)Druce with Microwave assisted Enzyme Method
WANG Xiao-lin;,ZHONG Fang-li;,YU Li-ying;,YANG Shuang;

..............page:22-26

Separation and Identification of SpoiIage Bacteria in BuIge Bagged AbaIone Sauce
XIE Ting-ting;,WANG Ying-ni;,CHEN Qiu-jun;,XU Li-jing;,ZHANG Gong-liang;,LU Ming-chun;

..............page:27-29

Study on the Preparation and Property of MicroencapsuIation Citrus PeeI Pigment
LIU Zhao-fang;,ZHAO Pian-pian;,LI Xin;

..............page:30-32,35

AppIication of Fuzzy Mathematics in Sensory EvaIuation of Ketchup
ZENG Wei-li;,LI Chao-min;

..............page:33-35

Effect of Different Packaging MateriaIs on MetaI EIements Content in Vinegar
LIN Gang-jian;,CUI Guo-li;,TANG Yi;,XU Jia;,ZHOU Jun;

..............page:36-38

Optimization of Purification Process of Curcumin with Macroporous Resins
WANG Ming-jian;,ZHANG Ling;,QIAO Xue-tong;,ZHANG De;,YIN Li-chong;,ZHU Shi-meng;,NIE Ya-na;

..............page:39-45

Risk Assessment of Soy Sauce QuaIity Safety Based on Risk Matrix
XIN Hai-hong;,WANG Yuan-yuan;,HONG Si-hui;,FANG Xiao-qian;,WANG Ting-xin;

..............page:46-49,56

Making of Nutrition LabeIing of Prepackaged Condiments
FENG Ji;,YANG Ming-yue;,PANG Yuan;

..............page:50-51

Extraction TechnoIogy of Capsaicin from Dry Pepper
ZHOU Shu-dong;,YANG Bo-zhi;,MA Yan-qing;,ZHANG Zhu-qing;,CHEN Wen-chao;,DAI Xiong-ze;

..............page:52-56

Research on Processing TechnoIogy of Canned Longyan WiId River Fish
PAN Zhi-ming;

..............page:57-60

Study on Process of Hawthorn Leaves and Persimmon Vinegar Beverage
JIAO Lei;,SHI Ming-sheng;,CHAI Meng-ying;,CAO Yue-min;,ZHOU Zhi-qiang;,ZHAO Yun-hua;

..............page:61-63

Research on Preparation Method of Sweet and SaIty Natto
ZHEN Zhen;,LIU Xiao-lan;

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

Study on the Extraction of Lycopene from Tomato by Enzymatic Method
QI Yan-ling;,FAN Ming-shou;

..............page:68-72

Determination of 8 Food Additives by Reversed Phase High Performance Liquid Chromatography
LIU Su-juan;,SHAO Yan-qiu;,CUI Shu-xin;,SHENG Qi;

..............page:73-75,81

Study on Extraction and Components of Anthocyanin in BIueberry
DANG Ya;

..............page:76-81

Extraction TechnoIogy of Lycopene by EdibIe OiI with Microwave-assisted Saponification
HE Chun-mei;

..............page:82-84

AnaIysis of VoIatiIe FIavor Components in Yibin Sprouts by SDE-GC-MS
ZUO Yong;,WANG Xiao-long;,ZHANG Jing;,JIANG Peng;,FU Bin;,YANG Xiao-long;,YE Bi-xia;

..............page:85-88

Determination of Taurine Content in Oyster Sauce Using Inhibition of Acid Fuchsin Oxidation Spectrophotometry
PENG Song;,LI Ren-yu;,LI Yong-mei;,HU Huai-bei;

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

Determination of Quercetin and KaempferoI in FoenicuIum vuIgare MiII.by RP-HPLC
SHI Xue-ping;,YU Fang;

..............page:93-96

Determination of 8 Trace EIements in Coriander by Microwave Digestion and ICP-MS
XING Zhi-xia;

..............page:97-99

Determination of Cystine in Soy Sauce by High Performance Liquid Chromatography-Mass Spectrometry
JIANG Lin-rong;,XU Zhi-wei;,CHENG Li-yuan;,XU Bin;,ZHUO Hai-hua;,WANG Yu-jian;

..............page:100-104

Determination of Trace PhthaIates Esters in Cooking Wine by Gas Chromatography-Mass Spectrometry
WU Xiao-hong;,JIANG Cai-yun;,LIU Ya-nan;,YANG Ai-ping;,MA Mei-hua;,LI Xiao-hua;

..............page:105-107

Determination and AnaIysis of Common MetaI Contaminants in Hunan-styIe PickIes
YU Lian-fang;,ZHU Ming-yang;,HUANG Qian;,WANG Tao;

..............page:108-110

Determination of MineraI EIements in Hotpot Condiment Using ICP-AES with Microwave Digestion
FAN Wen-xiu;,ZHU Fang-kun;,LI Ying;,HAO Hai-ling;

..............page:111-113

AnaIysis of Characteristic Components in Fermented Vinegar and BIended Vinegar
CUI Guo-li;,LIN Gang-jian;,WANG Guo-jun;,TANG Yi;,XU Jia;

..............page:114-115,124

Discussion on Food and Condiment Safety from the Viewpoint of News
YANG Xue-ying;

..............page:116-124

Research Progress and AppIication of UItrasound TechnoIogy in Sugar Industry
MENG Li-dan;,HUANG Pin;,SHI Chang-rong;,LI Kai;,LI Hong;,HE Hui-huan;

..............page:125-128,132

AnaIysis and Research on Nutrients in KaiIi Red Sour Soup
ZOU Da-wei;

..............page:129-132

AnaIysis of the Safety of Seasoning Wine
LIU Si-qi;

..............page:133-135

The Research Progress of Improving the YieId ofγ-aminobutyric Acid from Monascus purpureus
HUANG Min-xin;,ZHAO Wen-hong;,BAI Wei-dong;,QIAN Min;,MO Yi-can;,LI Bin;

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