China Condiment 2015 Issue 7 Quantitative Analysis and Comprehensive Study of Flavor-active Compounds and Appl ication Properties of Commercial Yeast Extract

Quantitative Analysis and Comprehensive Study of Flavor-active Compounds and Appl ication Properties of Commercial Yeast Extract
LIU Jian-bin;,SONG Huan-lu;,LI Pei;,XIONG Jian;

..............page:1-10

Effect of Extrusion Parameters on Protein Digestibility of Extruded Mixture of Soybean Meal and Flour in Soy Sauce Production
WU Shi-min;,HE Yuan-yuan;,ZHENG Hui;,LI Hong-jun?;

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

Study on Microwave-assisted Extraction Technology and Antioxidant Activity of Flavonoids from Zanthoxylumbungeanum Leaves
LIU Jun-hai;

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

Study on the Characteristics of Polyphenol Oxidase and Peroxidase from Capsicumchinense
HU Yue-ying;,LI Ling-ling;,CHEN Wen-xue;

..............page:21-25,42

Study on the Relationship between Bacterial Community Composition and Changes of Organic Acids during Fermentation Process of Shanxi Aged Vinegar
DU Hong-fu;,NIE Zhi-qiang;,LIU Xian;,WANG Min;,ZHENG Yu?;

..............page:26-31,42

Comparative Study on Isolation and Identification of Lactic Acid Bacteria from Pickle and Their Antioxidant Activity
LING Jie-yu;,GONG Wen-xiu;,BAO Meng-ying;,GAO Li;

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

Effects of Different Marinating Technologies on Flavor Components from Salted Chicken
TANG Dao-bang;,HUANG Bin;,HUANG Jin-zhi;,LI Gan-ji;,ZENG Fan-dong;,ZHANG Feng-ying;

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

Analysis of Fungal Diversity in Chinese-scale Fermented Sichuan Pickles
LUO Qing-chun;,PEI Le-le;,LIANG Hui-peng;,YANG Jing;,WU Zheng-yun;,ZHANG Wen-xue?;

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

Effect of Chitosan Coating on Freshness-keeping of Pepper
DAI Xiao-mei;,LING Li;,JIANG Li;,YU Zhi-fang;

..............page:47-50,55

Analysis of Chemical Components of Essential Oil from Zanthoxylum bungeanumMaxin Extracted by Ultra-high Pressure Method
JIA Chun-xiao;,ZHANG Jin-jie;,JIA Bei-lei;,MAO Duo-bin;

..............page:51-55

Optimization of Fermentation Conditions forγ-PGA with Response Surface Method
ZHANG Zhi-wei?;,LIU Ting;,ZHANG Hai-qun;

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

Optimization of Medium Components and Fermentation Conditions of Zygosaccharomyces rouxii
KANG Yuan-jun;,LI Xin;,CHEN Xiong?;,WANG Zhi;

..............page:61-65

Study on Variation of Reducing Sugar Content and Its Relationship with Fermentation End during Fermentation of Cabbage Soup Stock
DONG Jing;

..............page:66-68,77

Conditions of Enzymatic Hydrolysis of Amylase for Lobster Sauce Fermentation
LIANG Yuan;,HUANG Dan?;,WU Chun-mei;,MAO Xiang;,LIU You-qing;,YU Hua;

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

Study on Optimization of Preparing Duck Essence by Mai l lard Reaction Using Microwave Heating
SHEN Jian;,GU Zong-zhu;

..............page:73-77

Research on Brewing Vinegar with Burnt Malt Distilling Residue
DUAN Yuan-liang;,DONG Yong-sheng;,WANG Kong-bin;,WANG Jun-gao;

..............page:78-80

Processing and Preservation Technology of Compound Seasoning of Edible Fungus and Bones
LIU Da-yu;,ZHENG Lin-yong;,XIAO Long-quan;,LI Zong-tang;,WANG Jun-ding;

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

The Processing of Chive Oil and the Prediction of Its Shelf Life
WU Qing-mei;,PAN Si-yi;,XU Xiao-yun?;

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

Research on the Technology of Compound Seasoning with Porphyra and Lentinus Edodes
FAN Lu;,SHI Xing-jie;

..............page:88-91,95

Development of Pleurotus citrinopileatus Flavoring Sauce
HOU Li-li;,CHEN Yu-fei;,YU Ji-hong;

..............page:92-95

Clarification of Buckwheat Vinegar
YANG Fu-lian?;,ZHAI Xiao-yan;

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

A Preliminary Study on Traditional Fermentation Process of Serofluid Dish in North Sichuan Area
HOU Zhi-yong;,HUANG Wen-gang?;,SUN Jin-kang;,REN Zheng-wei;,ZHENG Qiang;

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

Study on the Characteristics of Guizhou Fruit-Grain Vinegar
SU Jia;,LU Hong-mei;,CHEN Li;,WANG Jun;,ZHOU Lian;,QIAO Yan;

..............page:104-107

Study on the Preparation of Instant Flavored Product of Auriculariaaruicula-judae
ZHANG Pi-qi;,MA Yin-peng;,ZHAO Yang;,HAN Bing;,KONG Xiang-hui;,WANG Yu-wen;

..............page:108-110,133

Research on Optimized Formulation of Watercress Fish Sauces
GAO Yuan-j u;

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

Appl ication of HACCP System in Soy Sauce Production
LIU Hao;,WANG Li-hui;,LV Chun-hui;,FU Wei;

..............page:114-117

The Appl ication of Heat Reacted Salt-tolerant and Acid-proof Yeast Extract (PS04)in Seasoned Soy Sauce for Seafood
WANG Zhuo;,CHEN Xue-song;,FAN Quan-long;

..............page:118-119

Research on Mashed Potato with Natural Seafood Flavor
LIN Yu-hua;

..............page:120-123

Effect of Enzymes on Oil Yield of Soy Sauce
HUANG Zhen-e;

..............page:124-125,133

HPLC Analysis of Capsaicin in Red Pepper
LI Feng;,DONG Cai-jun;,SHEN Su-xiang;,WU Ying;

..............page:126-128

Give an Account of the Culture of Sauce and Sauce Workshop with Shaoxing Characteristics from the Perspective of News
YANG Xue-ying;

..............page:129-133

Study on the Establishment of Quality Safety Traceability System of Soy Sauce Raw and Auxi l iary Materials
XIN Hai-hong;,WANG Wei;,MA Xiao-ying;,WANG Bao-jun;,ZHOU Li-yan;

..............page:134-137

Research Progress of Antibacterial Effect of Several Kinds of Spices
HUANG Min-xin;,ZHAO Wen-hong;,BAI Wei-dong;,QIAN Min;

..............page:138-140