China Condiment 2015 Issue 6 Changes of Inhibitory Activity of Angiotensin I-Converting Enzyme During Fermentation Process of Soybean Paste

Changes of Inhibitory Activity of Angiotensin I-Converting Enzyme During Fermentation Process of Soybean Paste
LIU Wan-lu;,FANG Yuan-yuan;,NIU Cai-xia;,LI Feng-juan?;,WANG Chang-lu;

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

Optimization of Liquid Fermentation Conditions of Phellinus linteus and Mycel ial Polysaccharide Extraction Process
YANG Cheng-feng;,ZHENG Ling-jun;,LIAO Zun-sheng;,LIU Xiao-yan;,LV Xu-cong;,LIN Zhan-xi;,HUANG Yi-fan;,ZHAO Chao;,LIU Bin;

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

Research on Optimization of the Formula of Sichuan Dandan Noodles Sauce and Its Influencing Factors
LUO Wen;

..............page:11-14

The Effect of Different Blanching Time on Nutrients of Coriander
CHEN Wei-hui;,XU Jia-lin;

..............page:15-17

Study on Influencing Factors of Nitrite Degradation by Lactic Acid Bacteria Isolated from Cantonese Sausage
ZHENG Pei-jun;,ZHENG Lin;,QI Ming;,JIANG Ai-min;

..............page:18-23,31

Optimization of Liquid-Sol id State Fermentation of Vinegar
WEI Ru-teng;,HOU Hong-ping;

..............page:24-26

Optimization of Stepwise Dual-enzyme Hydrolysis of Goose Bone Mud
WU Qin-min;,PAN Dao-dong;,LIU Chen;

..............page:27-31

Applying Test of Microwave Technique in Identifying Magnesium Sulfate Added into Monosodium Glutamate
zhang li hua ;, ma chun ying ;, bi hai yan ;

..............page:32-36

Analysis of Characteristics of Lycopene Microcapsules
FAN Shao-li;,JING Si-qun;,ZONG Wei;

..............page:37-42

Analysis of Functional Components During Aging Process of Shanxi Aged Vinegar
ZHANG Lei;,WANG Zheng-zheng;,LI Ting;,WU Guang-ming;,LI Hui;,ZHAO Xin;,YANG Yu-xia;,YANG Lin-e;

..............page:43-46

Study on the Antioxidant Activity of Chinese Five-Spice Powder and Its Ingredients
WU Yue-de;,WU Jun-bin;,LUO Hai-juan;,LIU Xiao-qian;,ZHU Qin?;

..............page:47-50,61

Research on Post-fermentation and Flavoring Technology of Guizhou Natto
YIN Shuang;,WANG Xiu-jun;,AI Jing-wen;,LIU Jia-hui;,TIAN Duo;,WANG Ji-hui;,YANG Zhi-bo;

..............page:51-56

Research on the Technology of Lentinus edodes Enzymolysis Seasoning Liquid
FAN Lu;,SHI Xing-jie;

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

Optimization of Technology for Ultrasonic-assisted Extraction of Volatile Oil from Rosmarinus officinalis L.
LI Chao;

..............page:62-64,67

Optimization on Production Technology of Aloe and Purple Yam Compound Vinegar
WANG Yan;,YUAN Shu-lin;

..............page:65-67

Study on the Production Process of Kelp Soy Sauce
CAI Ke-zhong;,QIAN Guan-lan?;,SONG Qing-nan;,XU Qing-xin;,GAO Xing-jiao;,SONG Fang-shu;

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

Research on Processing Technology of Sichuan Sausage Condiment
YANG Rui-zheng;,LI Dong-gang;,DU Qian-cheng;,KANG Jian;,DU Hong-kun?;

..............page:72-75

Study on Pepper Flavor Substances Extracted by Immersion Method
WANG Fang;,SHI Di-juan;,SUN Chen;,CUI Yun;,HE Shao-kai;,SHI Qi-yun;,TIAN Ying-liang;

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

Development of Healthy Tomato Paste with Soybean Dietary Fiber
ZENG Wei-li;,DOU Kang-ning;

..............page:80-82

Optimization of Enzymolysis Technology of Mactra veneriformis by Single Enzyme
ZHANG Kai-wei;

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

Study on Roast Beef Flavor of Hydrolyzed Vegetable Protein Synthesized by Thermal Reaction
LIU Li-xin;,LI Yong-ge;,YANG Xue-juan;

..............page:88-93

Study on Compound Preservation Technology of Dried Beancurd Sticks without Soaking
ZHANG Guang-jie;,WANG Cong;,LIU Shu-mei;,LI Yan-li;

..............page:94-97,101

Study on Brewing Technology of Banana and Hawthorn Composite Vinegar
LI Jin-li;

..............page:98-101

DGGE Analysis of Bacterial Community Structures of Salted Raphanus sativus L.
YIN Li-guo;,GAO Yu-ran;,LI Hua-lan;,MA Shuang-yan;,WEI Jin-song;,ZHANG Qi-sheng;,CHEN Gong;,WU Zheng-yun;,ZHANG Wen-xue;

..............page:102-105

Simultaneous Determination of Ten Inorganic Elements in Four Different Soy Sauces by ICP-AES
LI Li-hua?;,DAI Pei-xia;

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

Qual itative Analysis of Chemical Constituents from Piper nigrum L.Peel
GE Chang;,LI Ming-fu?;,ZHANG Yuan;,LI Yu-lin;

..............page:109-110,114

Study on the Extraction and Stabil ity of Brown Pigment from Litchi Seeds
LIANG Zhi;

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

GC-MS Analysis of the Chemical Constituents and Antioxidant Activity of Essential Oil from Fresh Sophora j aponica L.
ZHU Guang-qi;,CHEN Fei;,FENG Yu;,WANG Jing-yu;,REN Hui-fang;,MA Xue-mei;,BI Shu-feng?;

..............page:115-118

Research Progress of Douchi and Its Nutrient Components
CAI You-lin;,DU Bing;,YU Fei;,ZHANG Jia-yi;,LIN Feng-ying;,WANG Chao;

..............page:119-123

Review on Research Progress of Biotransformation Production of γ-aminobutyric Acid
ZUO Jin-lei;,YANG Ping-ping;,WANG Yan?;,LIU Lin-ming;,LU De-yan;

..............page:124-126

Appl ication of Ozone Decoloration Technology in Sugar Industry
HE Hui-huan;,LI Wen;,XIANG Jun-hua;,LI Hong;,LI Kai;

..............page:127-131

Research Process of the Harmful Substances in Soy Sauce and the Related Detection Methods
XIE Cheng-jia;

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

Research Progress of Tetramethylpyrazine in Vinegar
WANG Rui;,PENG Xiao-guang;,HUANG Deng-yu;

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