China Condiment 2015 Issue 9 guang gao suo yin

..............page:0-0

The Effect of Four Chemical Preservatives on Lactic Acid Bacteria and Acid Production of Pickles
WANG Xiang-yang;,GONG Jia-hui;,YU Xing-wei;

..............page:1-3

Analysis of the Relationship between the Physical and Chemical Properties and Sensory Evaluation of Different Kinds of Turnips
LI Yu-bin;,ZHANG Jing;,WU Yu-yao;,ZHAO Xing-xiu;,ZHAO Chang-qing;,DENG Jing;,ZOU Wei;

..............page:4-7,11

Appl ication of Protease in the Brewing Process of Seafood Soy Sauce
CHI Hui-fang;

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

Influence of Fermentation Process with Extruded Mixture of Soybean Meal and Wheat Flour on Total Nitrogen Utilization Ratio of Soy Sauce
HE Yuan-yuan;,BAI Xing-da;,LI Yuan;,LI Hong-jun;

..............page:12-15,25

The Determination Methods of Sugar Degree in Fruit Vinegar Brewing and the Effect of Alcohol Degree and Acidity on Sugar Degree
ZHENG Ping;,WANG Zai-qian;,LI Xiu-ping;,WU You-ru;,LI Nan;

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

Effect of Soybean Hydrolysate on Protease Activity of Seed Koj i and Soy Sauce Koji in High-salt Liquid-state Soy Sauce
PAN Ping-ping;,QIU Lin;,LI Er-na;,DENG Kai-ye;

..............page:21-25

Comparative Study on the Flavor Compounds of Three Brands of Zhenj iang Aromatic Vinegar Analyzed by SPME-GC-MS-O
SUN Zong-bao;,FAN Yi-ping;,JI Peng;

..............page:26-29

Screening and Optimization of Fermentation Conditions of a High-yield Isoamyl Acetate Strain
TAN Cai-deng;,CHEN Wei-xin;,LIAO Yan-zhi;,ZHU Xiao-li;

..............page:30-34,50

Optimization of Fermentation Conditions for Neutral Protease Produced by Bacillus subtilis ZC1
HUANG Da-ming;,S0NG Qing-chun;,GUAN Guo-qiang;,ZHANG Zhi-cai;,LI Qian;

..............page:35-40

Study on Post-mature Process of Fish Sauce of Pond Smelt
WANG Lei;,YANG Liu;,CHEN Yu-fei;

..............page:41-44,50

The Effect of Processing Methods and Storage Time on the Volatile Oils of Zanthoxylum armatum v. novemfolius in Jiangjin,Chongqing Province
WU Su-ling;,SUN Xiao-ming;,JIANG Hong-fang;,ZHANG Feng-lun;,CHEN Wen-hua;,JIN Jing-hong;

..............page:45-50

Optimization of Enzymolysis and Deodorization Conditions for Fermentation Protein Solution in Preparing Solution in Preparing Corbicula fluminea Sauce
SHAN Kang;,WEN Xue-qiu;,WANG Zi-wei;,ZHOU Xiao-yan;

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

Study on the Main Bioactive Components and Antioxidant Activity before and after Hydrolysis of the Aspergillus-type Fermented Soybean in Alcalase
SHEN Xiao-lu;,WU Lan-fang;,GUO Shan-guang;,FAN Meng-meng;,CHENG Wei-wei;,JIANG Ai-min;

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

Effect of Koj i-making Conditions of Double-strains on Koj i-making Results in Soybean Paste Fermentation
WANG Jian-ming;,LI Qian;

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

Analysis of the Factors Affecting the Chromaticity of Caramel Pigment
CHEN Hong-xing;,GU Zheng-biao;

..............page:66-68

Technical Research on the Efficient Use of Fennel Substances
LV Kai-bin;

..............page:69-71

Study on Quantitative and Classification of Numb-taste Degree of Pepper and Production Process of Numb-taste Food
ZHANG Feng-fang;,MA Li;

..............page:72-74,80

Optimization of Koji-making Conditions of Stain Aspergillus oryzae Luqu-1
YU Jiang;

..............page:75-77,87

Study on Processing Technique of Peanut and Fermented Black Bean Compound Condiment
HE Zhong-bao;,DU Yan-bing;,ZHAO Qiang;,LI Ping-ping;,QUAN Yong-liang;

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

Study on the Content Change of Anthocyanins in the Process of Blueberry Vinegar Fermentation
HONG Wen-yan;,JIANG Yu-jian;

..............page:81-84

The Development of a K ind of Cooking Wine with Chive and Ginger
XIAO Meng;,MAO Yan-gen;,YU Jian-shen;

..............page:85-87

The Status of Leisure Dried Bean Curd
SI Bo;

..............page:88-89

Study on Processing Conditions of Cheese Sauce Made with Cream Cheese
XU Ji-xiang;,CHU Yan-pei;

..............page:90-93

Optimization of Analysis of Amino Acid in Fermented Bean Curd by HPLC Method
LIU Li;,LIAO Yong-hong;,HUANG Yu-yu;

..............page:94-97

Determination of Quercetin and Kaempferol in Illicium verum
SHI Xue-ping;,YU Fang;,ZHENG Ping;

..............page:98-100

Simultaneous Determination of Ten Inorganic Elements in Four Kinds of Commercial Vinegar by ICP-AES
LI Li-hua;

..............page:101-103

Research Progress of the Intrinsic Content of Propionic Acid in Food and Its Generation Mechanism
WANG Rui;,HE Tao;

..............page:104-108

The Research Status of Fruit Vinegar
WANG Yan-an;

..............page:109-112

Research on the Status,Problems and Suggestions of Chinese Pickled Vegetables
SHENG Shu-jing;,SHE Ting-ting;,WU Ying-ming;,CHEN Fei;,YUAN Xue-wen;

..............page:113-116

Natural Perfume-Food Preservative of Shui Nationality in Rongjiang County
SHI Ben-yu;,TAN Cheng-jian;,ZHAO Er Wen-da;,CHAI Li;

..............page:117-120

Research Progress of Seafood Condiment
HUO Yi-xuan;

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

Research on Medicinal and Edible Functions of Black Garl ic
LIU Yu-feng;,SUN Yu-feng;,JI Yan-ru;,YANG Qing-li;,SHI Jie;

..............page:125-129

Application of Stable Isotope Ratio Technique on Vinegar Identification
LI Xin;,CHEN Xiao-zhen;,JIANG Xin;,ZHANG Dong-lei;

..............page:130-134

A Review of Food Security Associated with the Development of Food Additives
TANG Li;

..............page:135-140