China Condiment 2016 Issue 10 Study on Ethanol Extraction Process of Oleoresin from Black Pepper

Study on Ethanol Extraction Process of Oleoresin from Black Pepper
ZHOU Xue-min;,ZHU Ke-xue;,FANG Yi-ming;,WU Gui-ping;,GU Feng-lin;

..............page:1-7,11

Study on Standardization of Culinary Technology for Shredded Pork with Preserved Vegetable
NIE Xiang-zhen;,HUANGFU Qiu-xia;,SHEN Li-yuan;

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

Optimization of Ultrasonic Extraction Process of Total Flavonoids from Star Anise Residue with Response Surface Methodology
LIU Hui-juan;,SI Hai-ming;,ZHANG Ming-wei;,SU Dong-xiao;

..............page:12-17

Study on the Extraction Process of Three Kinds of Fat-soluble Components from Rosmarinus officinalis L.Leaves and Branches
ZHANG Lei;,YANG Guo-en;,LI Chao-fan;,CHANG Xing;

..............page:18-21,45

Aqueous Two-phase Extraction for Capsaicin
FAN Yong;,LU Yan-min;,TAN Cong-ping;,LIANG Yan;,CUI Bo;

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

Processing Technology and Analysis of the Volatile Compounds of Mutton Flavor Base Material
WEI Chao-kun;,ZHOU Jing;,LIU Dun-hua;,FANG Xiang;,LIU Guan-rui;

..............page:27-32

The Effect of Adding Soybean Powder and Bean Sprout Juice on the Fermentation of Pickled Radish
WANG Xiang-yang;,REN Huan;,JIN Long;

..............page:33-37

The Effect of Perilla frutescens Extract on Antioxidation and Antibacterial Activity of Pork Jerky
LI Yu-han;,CHEN Yu-fei;,YANG Liu;,ZHANG Yi;

..............page:38-40

Study on the Bacteriostatic Effect of Water Decoction of Three Kinds of Compound Chinese Herbal Medicine on the Spoilage Bacteria in Pickles
LIU Fang;,LI Bin;,ZHONG Yan;,WU Ting-ting;,XIA Xue;

..............page:41-45

Comparison Analysis of Volatile Oils from Different Brands of Thirteen-spices
ZHOU Tian-ming;,JING Guang-zhu;,HAN Jun;,FENG Guo-bin;,YIN Zhi-hui;,FANG Hong-zhuang;

..............page:46-51

Study on the Extraction and Stability of Lycopene and Anthocyanin in Purple Ketchup
MA Li-hua;,SONG Hui;,CHEN Xue-hong;,LU Zi-wen;

..............page:52-57

Ultrasonic Extraction and Stability of Flavonoids from Kaempferia galanga L.
LIU Wan-li;

..............page:58-63,69

Optimization of Preparation Technology of Chinese Prickly Ash Flavor Salt
WANG Zhi-fei;,LIN Lu;,SUN Wei-feng;,CHE Zhen-ming;,LIU Yi;

..............page:64-69

Research on Pilot Process of Vegetable Protein Seasoning Production with Corn Steep Liquor
LIU Jing-quan;,LIU Xiao-lan;,JIAO Yan;,LIU Na;,MENG Xiang-wei;

..............page:70-72

Research on Koji-making Technology of Broad Bean Brewed Soy Sauce
YOU Xin-xin;,ZHU Xin-gui;,ZENG Xiao-bo;

..............page:73-78,83

Study on Production Process of Coix Seed Natto
FU Hua-feng;,WANG Li-na;

..............page:79-83

The Application of Sauerkraut in German Dishes
YU Song-yun;

..............page:84-86,89

The Application of HACCP System in the Processing of Pickled Cowpea
LIU Rong;,SUN Wei-dong;,HUANG Guang-jun;,TIAN Wen;

..............page:87-89

The Application of Yeast Extract in Sauce
WANG Jia-you;,GE Lei;

..............page:90-92

Study on the Processing Technology of Mushroom and Chicken Paste
CHENG Xi-xiang;

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

Determination of Linalool and Linalyl Acetate in Different Varieties of Lavender Essential Oils Using Gas Chromatography-Mass Spectrometry
FU Ji-hong;,GAO Jing;,TANG Jun;

..............page:97-100

Rapid Determination of Trace Chromium in Condiment by Flow Injection Chemiluminescence Method after Microwave Digestion
GAO Xiang-yang;,GAO Qiu-zhu;,ZHANG Xiao-yan;,WANG Hui-li;

..............page:101-104,108

Analysis and Research for the Determination of Total Arsenic in Soy Sauce
JIANG Meng-yuan;,LI Wen-ting;,OU Li-hua;,HONG Xue-hua;

..............page:105-108

Study on Rapid Determination of Isothiocyanates in Wasabia japonica Mastum by Ultraviolet Spectrometry
FANG Hai-xian;,MEI Wen-quan;,YANG Dong-shun;,WANG Lu-xiang;

..............page:109-111

Analysis of Free Amino Acid Content in Five Kinds of Yibin Sprouts
LIU Yang;,ZHANG Jing;,ZOU Wei;,ZHAO Xing-xiu;,ZHAO Chang-qing;

..............page:112-116

Application of “A” and “Non-A” Test Method in Sensory Evaluation of Vinegar
WEI Yong-yi;,WANG Qiong-bo;

..............page:117-118

Application and Development of Genetically Modified Soybean in Food
ZHANG Zheng-yan;,CUI Ning-bo;

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

Application of HACCP Management System in the Production of Natto
LIU Tian;

..............page:124-127

Cultural Interpretation of Sichuan People Eating Pepper Food
ZHANG Qian;

..............page:128-132

Research Progress of Essential Oil from Fennel
XIAO Yan-hui;

..............page:133-139,145

Research on Key Techniques of Non-material Cultural Heritage of Zhenjiang Vinegar Brewing Techniques
SHEN Zhi-yuan;,YU Yong-jian;,ZHU Sheng-hu;,YANG Yong-sheng;,WANG Hai-yan;

..............page:140-145

The Exploration of Preservative Effect of “Medical and Edible” Spices in the Ancient and Modern Time and Their Application Scheme
ZHAN Ke;

..............page:146-148,156

Research Progress on Chinese Prickly Ash
CHEN Lv;,YANG Tu-xi;,WEI An-zhi;,FENG Shi-jing;,LIU Yong-hong;

..............page:149-156

Research Progress of Chemical Component Analysis of Essential Oil from Ocimum basilicum L.
QUAN Mei-ping;

..............page:157-160