China Condiment 2016 Issue 2 The Molecular Identification and Flavor Compounds Preliminary Analysis of a Thermophilic Monascus Strain

The Molecular Identification and Flavor Compounds Preliminary Analysis of a Thermophilic Monascus Strain
ZHOU Jian;,YAO Xia;,CUI Xiao-liang;,FANG Chun-yu;,WANG Yang;

..............page:1-5,25

Research on the Process and Physicochemical Properties of Buckwheat Soy Sauce by Low-salt Solid-state Fermentation
LI Qian;,QIN Li-kang;,XIA Fu-wei;,ZHANG Su-yun;,DANG Juan;

..............page:6-12

Optimization of Combination Drying Process by Hot-Air and Microwave for Fresh Ginger Slices
XU Yan-yang;,DU Ye;,SONG Jia;,CHEN Jia-li;

..............page:13-19

Research on Alcohol Dehydrogenase Activity of Seed Vinegar Culture during Solid-state Fermentation of Zhenjiang Aromatic Vinegar
HU Xue-tao;,ZHU Yao-di;,ZOU Xiao-bo;,SHEN Ting-ting;,CHEN Wu;,SHI Ji-yong;

..............page:20-25

Research on Antioxidant Activity of Three Kinds of Zanthoxylum bungeanum
LUO Ya-jie;,CAO Yu;,HE Qiang;,ZHAO Zhi-feng;

..............page:26-30

Optimization of Processing Technology of Sichuan Sauced Meat Seasoning by Minitab Combined with Orthogonal Test
LENG Jin-song;,CHEN Hai-ling;,WANG Lei-xin;

..............page:31-35

The Effect of Tea Polyphenol on Volatile Flavor Compounds in Pickled Cabbage during Shelf Life
WANG Xiang-yang;,DONG Huan-huan;,YU Xing-wei;

..............page:36-38,43

Analysis of Bacteria Diversity of Sichuan Fermented Pickles with Different Materials
PEI Le-le;,LUO Qing-chun;,MENG Xia;,LIANG Hui-peng;,CHEN Gong;,ZHANG Wen-xue;

..............page:39-43

The Effect of Onion Skin on Sensory Quality and Antioxidant Activity of Dried Meat Slice
LI Yu-han;,WANG Wei-jian;,CHEN Yu-fei;,YANG Liu;,WANG Lei;

..............page:44-46,53

Research on Synergistic Factors to Synergistic Mechanism of Acetobacter xylinum Synthetic Bacterial Cellulose
YANG Feng-yi;,LU Hong-mei;,CHEN Li;,ZHANG Li-ping;,CHANG Dong-mei;,JIA Qing-hui;

..............page:47-53

Influence of Glucose and pH Control on Bacterial Population,Protease Activity and Quality of Fish Sauce during Fermentation
WANG Xiang-jun;,DUAN Shan;,JIANG Yi;,WANG Xu;

..............page:54-59

Separation and Identification of Different Brands of Soy Sauce by Electronic Nose with Variety of Recognize Patterns
AN Ying;,SUN Tao;

..............page:60-64,68

Study on Microbiological Changes of Grass Carp Fermented Sausage during Fermentation Process
WANG Lei;,CHEN Yu-fei;,YANG Liu;

..............page:65-68

Optimization of Bacterial Cellulose and Acetic Acid Fermentation Medium by Response Surface Method
ZHOU Lian;,LU Hong-mei;,CHEN Li;,LUO Jin-hong;,SU Jia;,QIAO Yan;

..............page:69-73

Research on the Forecast Model of Total Viable Count of Bacon Based on Hyperspectral Imaging Technique
ZHAO Jun-hua;,GUO Pei-yuan;,XING Su-xia;,LIU Shuo;,YANG Kun-cheng;

..............page:74-78

Study on Fuzzy Evaluation and Response Surface Analysis in the New Technology of Low-salt Pickles
SUN Cong-shan;,CAI Chang;,XING Ya-ge;,CHE Zhen-ming;,JIANG Li;,LI Xing-chen;

..............page:79-84,92

Preparation of Microcapsules with Bittern Oil
LIU Rong;,YE Neng-jing;,HAN Meng;,FAN Yin-yi;,LI Jian-hui;,XIAO Lan;,YI Yu-wen;,HAO Xue-cai;

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

Optimization of Fermentation Process of Physalis pubescens L.Vinegar
LI Shi-yan;,ZHU Dan;,NIU Guang-cai;,WEI Wen-yi;,LI Shao-peng;

..............page:88-92

Study on the Brewing Technique of Pleurotus ostreatus Vinegar
CHEN Yun;

..............page:93-95,99

Study on Processing Technology of Ready-to-Eat Vegetable Food with Salted Pteridium aquilinum
ZHANG Chang-gui;,DONG Jia-bao;,ZHANG Geng;

..............page:96-99

Research on Technology of Leisure and Instant Bad Halogen Chicken Claw Optimized by Orthogonal Experiment
WANG Lin;,LU Xue-song;,HOU Zhi-yong;

..............page:100-102

Preparation of Apple Vinegar Beverage
CHENG Zhi-ling;,YAO Wei;,WANG Yu-hui;,ZHANG Lin;,HUO Nai-rui;,WANG Ru-fu;

..............page:103-106

Simultaneous Determination of 13 Preservatives in Soy Sauce by High Performance Liquid Chromatography
ZHOU Chun-jie;,MOU Xing-chuan;,ZHU Yong-hong;,HU Jing;,LI Yan-fei;

..............page:107-109,113

Determination of Microelements Content in the Fruit of Trachyspermum ammi L.Sprague of Xinjiang
LIU Rui-ting;,WANG Qiang;,LIU Ling-ling;,SHI Min-shan;

..............page:110-113

Comparison of Flavor Substances of Chili Powder with Different Varieties in Guizhou Area
LI Da;,FU Wei;,LI Xiang;

..............page:114-115,120

Rapid Determination of Micro-fluorine in Pepper-class Condiment by Direct-reading Concentration Method after Standard Addition
GAO Xiang-yang;,GAO Qiu-zhu;,WANG Chang-qing;

..............page:116-120

Application of Electronic Nose in Odor Recognition of Soy Sauce
YU Hui-hong;,CUI Xiao-hong;,LIU Ping;

..............page:121-125

Comparative Study on Two Extraction Methods for Eleocharis Tuberosa Peel Pigment
JIANG Ying-jie;,ZHOU Yao-ming;

..............page:126-127,138

Study on the Stability and Antioxidant Activities of Yellow Pigment from Persimmon
XIE San-du;,FANG Hao;,ZHENG Bao-dong;

..............page:128-133

Risk Assessment of Benzoic Acid and Sorbic Acid in Food
BAN Jun;,XIE Yan-li;

..............page:134-138

Analysis of Flavor Components in Sweet Soybean Paste
ZUO Yong;,YE Bi-xia;,YANG Xiao-long;,FU Bin;,JIANG Peng;,WANG Xiao-long;

..............page:139-142

Research Progress on Composition and Regulation of Monascus Pigment
HU Chuan;,YANG Jian;,CHEN Yao;,WANG Wei-ping;,ZHANG Hua-shan;

..............page:143-146

Research Progress on Chemical Components Analysis of Essential Oil in Tsaoko Amomum Fruit
QUAN Mei-ping;

..............page:147-150,154

Analysis of Detection Methods of Cyclamate in Food
YUAN Chao;,WANG Yu-jun;

..............page:151-154

Research Progress on New Natural Antimicrobial Agents
DUAN Li-li;,YAN Hong;,JIA Hong-feng;,ZHOU Ling-jie;

..............page:155-160