China Condiment 2016 Issue 12 Mutation Breeding of High-yieId XyI itoI Strain by PIasma and Optimization of Fermentation Conditions

Mutation Breeding of High-yieId XyI itoI Strain by PIasma and Optimization of Fermentation Conditions
ZHOU Long-xia;,WANG Yan;,GUO Yu-rong;,ZHANG Hai-tao;,SUN Zi-ding;,WANG Zhi-chao;

..............page:1-6,10

Effect of Pure Fermentation and TraditionaI Fermentation on the QuaI ity of Tianjin Dongcai
LI Zhen-jing;,MA Bo-ya;,WANG Shou-zhong;,SHI Lei;,WU Hui-jia;,HAN Xin-nan;,WANG Chang-lu;

..............page:7-10

Study on Lipid Oxidation ControI during Storage of Recombinant Composite Jerky
WEI Chao-kun;,LIU Guan-rui;,LIU Yu-yang;,FANG Xiang;,LIU Dun-hua;

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

PreIiminary Study on CarameI Pigment Mechanism and DistiIIate Composition
LI Xiang;,MA Qian-he;,LI Ning;,DOU Jing-ru;

..............page:16-19

Effect of Superfine Grinding on FIavor Substances in Ginger Using GC-MS and EIectronic Nose
QU Qing-li;,FU Mao-run;,CHEN Qing-min;,DAI Hong-fei;,SHAO Xiu-zhi;,YUE Feng-li;

..............page:20-24

Composition and Comparative Study of Free Amino Acids in Different Duck Egg YoIk
YU Ping-lian;,LI Wen-zhao;,WANG Wei;,WU Jing;,RUAN Mei-juan;

..............page:25-28

Study on Extraction and Antioxidant Activity of FIavonoids from Foeniculuvulgare Mill
LI Shu-mei;,WANG Li-rong;,CHEN Yong-qing;,SHENG Xian-liang;

..............page:29-32

Optimization of PickIes'FormuIa Using WiId LactobaciIIus Strains
SUN Zhi-hui;,SHI Jing-hong;,YONG Ya-ping;

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

Study on Extraction TechnoIogy of FIavonoids from Thyme by CeI IuIase
WANG Di;,KE Chun-lin;,CAO Ke-ke;,XIE Hai-wei;,LI Yan;

..............page:38-42

Optimization of Ascdey Seasoning Dosage and Research on the I nfI uenci ng Factors
ZHOU Zhan-fu;

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

AnaIysis of the FIavor Components and Nutritive PecuI iarity of Carp Composite EnzymoIysis Products
WANG Lan;,CHEN Chun-song;,WU Wen-jin;,DING AN-zi;,XIONG Guang-quan;

..............page:47-54,58

Effect of Salviaofficinalis on Sensory QuaIity and Antioxidant Abi I ity of Dried Pork SI ices
LI Yu-han;,MA Ying;,CHEN Yu-fei;,YANG Liu;

..............page:55-58

PhysicochemicaI Property and Antioxidant Activity of Corbicula fluminea PoIypeptide
YANG Yu-luan;,CHEN Li-li;,DU Yu-qian;,ZHAO Li;,YUAN Mei-lan;,BAI Chun-qing;

..............page:59-66,73

InitiaI Study on High Proteinase-producing Aspergillusoryzae with ARTP Mutation and High-throughput Screening
SHU Dong-mei;,WANG De-liang;,SONG Xu-lei;,SHANG Ke;

..............page:67-73

The Processing Technique of BIack GarI ic Powder with Vacuum Freeze Drying
HU Han-yan;,HU Yun-feng;,WANG Na;,JING Jun;,LI Ping;

..............page:74-76

Study on Process of TruffI e Sauce
QING Yuan;

..............page:77-80

DeveIopment of New-type Duck Liver Sauce
JIANG Ying-jie;,GONG Han-kun;,DONG Fang;,CHEN Zhi-jie;

..............page:81-83,87

Study on the FormuIa of Sufu Sauce
SUN Lian-hai;,WANG Kai;,DOU Hui-juan;

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

Preparation of SpiruIina Iodate
YUE Yuan-yuan;,TIAN Yan;

..............page:88-90,97

Research on Composite Koji for Improving the FIavor of Shanxi Mature Vinegar
ZHAO Hong-nian;,HUI Mei-xing;,LI Li-feng;,YANG Yong-tao;

..............page:91-93

The Production Process of Tomato Powder by Response Surface Method
PAN Yan;,LIU Shuang;,SUN Fei-fan;,WANG Yun-jie;

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

AppI ication of Rating Test in Sensory EvaIuation of Vinegar
WEI Yong-yi;,GUO Jia-lin;

..............page:98-99

A NoveI PortabIe EIectronic Nose for Vinegar Identification
ZHANG Qin-yi;,JIANG Xiao-tong;,HUANG Bin-bin;,ZHANG Shun-ping;,LONG Hai-xian;,LU Yi-ying;

..............page:100-103,121

The AnaIysis of Tartary Buckwheat Vinegar FIavor by EIectronic Tongue and S PME-GC-MS
ZHANG Su-yun;,LI Qian;,QIN Li-kang;,XIA Fu-wei;,DANG Juan;

..............page:104-109

Study on Trace EIements in Litseacubeba of KaiIi City
JIANG Tian-zhi;,CHAI Dong-fang;

..............page:110-112

Detection of Papaversomniferum in Food and Condi ment by ReaI-ti me PCR
GAO Qin;,ZONG Kai;,YANG Jie-lin;,PAN Liang-wen;

..............page:113-117

The Uncertainty EvaIuation of PIate Count Method for Bacillus cereus in Food
WU Wei-ling;,HU Tong-jing;,ZHONG Jun-jie;,XU Zhen-dong;

..............page:118-121

Optimization of Extraction TechnoIogy for Red Pigment of Capsicum by SubcriticaI Water
WANG Hong;,XU Man-xu;

..............page:122-125

Study on Saponification and Purification TechnoIogy of Corn YeI Iow Pigment
CHANG Ying;,JIAO Yan;,LIU Jing-quan;,XU Rui-xue;,JING Yan;,WANG Dong-yu;,JIANG Wei-gong;

..............page:126-128,133

Research Progress of Savory FIavoring Prepared by MaiIIard Reaction
ZHENG Jia-lun;,LI Chen;,LU Li-xia;,XIONG Xiao-hui;

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

Non-aqueous Enzymatic CataIysis and Its AppI ication in Synthesis of FIavors and Fragrances
ZHANG Zhi-guo;,TIAN Xin;,CHEN Yuan;,SUN Di;

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

CuIturaI Characteristics of Sichuan PickIes and Their AppI ication in Sichuan Cuisine
DU Li;

..............page:138-141

Research Progress on the Pungency Degree AnaIysis of Pepper and Pepper Products
DONG Cai-jun;,LI Feng;,LU Guo-feng;,SUN Xue-jie;

..............page:142-146,151

The AppI ication AnaIysis of Core Components in Liquid Compound Seasoning
ZHANG Jie;,HAO Wu-bin;,FENG Zhen-quan;,LIU Yuan-tao;,FAN Xiao-ling;,LI Shu-biao;

..............page:147-151

PreI iminary Study on Shaoxing Rose Rice Vinegar CuIture
SHEN Zi-lin;

..............page:152-160