China Condiment 2016 Issue 3 Rejuvenation of Industrial Aspergillus oryzae Used for Soybean Paste Fermentation

Rejuvenation of Industrial Aspergillus oryzae Used for Soybean Paste Fermentation
ZHU Yuan-yuan;,LIU Ye;,FENG Wei;,ZHOU Li-nan;,LIANG Xin-le;

..............page:1-5

The Effect of Solvent Volume on the Analysis of Volatile Components in Sweet Flour Paste
ZHANG Jing;,ZOU Wei;,DENG Jing;,ZHAO Chang-qing;,ZHAO Xing-xiu;,SHI Jiao-jiao;

..............page:6-10,25

Experimental Study on the Extraction Process for Onion Essential Oil by Supercritical CO2
SHI Xin-guang;,LIAO Chuan-hua?;,CHEN Hai-jun;,ZHU Yue-zhao;

..............page:11-16

Isolation and Identification of a High-yield Lactic Acid Bacterium and Its Probiotic Property
GONG Jia-lu;,ZHAO Xing-xiu;,ZOU Wei;,DENG Jing;,WU Hua-chang;,ZHANG Jing;,ZHAO Chang-qing;

..............page:17-20,31

Fermentation Kinetics Study on Bacterial Cellulose Fermented by Acetobacter xylinum
ZHOU Lian;,CHEN Li;,LU Hong-mei;,LUO Jin-hong;,SU Jia;,QIAO Yan;

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

Research on Optimization of Multi-strain Koj i-making Technology for Aspergillus-type Douchi
PAN Ping-ping;,QIU Lin;,DENG Kai-ye;

..............page:26-31

Screening of Mixed Fermentation Strains for Grass Carp
ZENG Ni;,ZHAO Li;,YUAN Mei-lan;,JIANG Yong;,CHEN Li-li;,YU Hua-hong;

..............page:32-36,40

Prel iminary Study on Mouth Feel Classification of Acidity Levels
CHENG Yu-lai;,SONG Chun-ling;,YU Jin-yue;

..............page:37-40

Effects of Propyl Gallate and Chitosan on Preservation of Fresh-cut Ginger During Storage
DING Jun;,WU Hao?;,WANG Cheng-rong?;

..............page:41-44,63

Optimization of Extraction Technology for Antibacterial Substances from Laurus nobilis
WANG Jin;,ZENG Li-hua;,HU Yue-ying;,CHEN Wen-xue;

..............page:45-48

The Changes of Volatile Components in Foeniculum vulgare Mill During Storage
LUO Jing;,ZHONG Yong-ke?;,LI Ming-ming;,FAN Hui;

..............page:49-52

Analysis of Contaminant Microorganisms in Compound Flavoring Paste
ZHANG Yi;,ZHAO Wei;,ZHOU Guo-ping;

..............page:53-56

The Effect Investigation of Functional Soy Sauce Preparation by Adding Residue from Edible Fungi Cultivation with Vinegar Grains
LIAO Ting;,WANG Cong;,QIU Jun;,YUAN Yu-jiao;,ZHANG Wen-xue?;

..............page:57-59

Study on the Key Factors and Qual ity Guarantee Modes Influencing the Shelf Life of Bone Soup
YAN Hong-wei;,CAI Yong-yan;,HAO Hui-juan;,NIU Jing-jing;

..............page:60-63

Optimization of Processing Conditions for Shrimp Shell Powder Seasoning Based on Electronic Nose Analysis
CHEN Shan-shan;,LIN Hui-min;,DENG Shang-gui?;

..............page:64-69,80

Comparative Study on Product Qual ity of Salty Mustard Root Collected from Different Regions
GUO Zhuang;,CAI Hong-yu;,TANG Shang-wen;,HU Yang;,LIANG Ying?;

..............page:70-73,90

Study on the Enzymatic Properties of Pectinase
XUE Mao-yun;,YANG Ai-ping;,ZHENG Ping;,BI Jing?;,YU Fang;

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

Study on Protease Activity in Koj i-making Process of Soy Sauce
FAN Jun;,ZHONG Xiao-ting;,LUO Hong-gang;,WANG Hui-fang;,ZHOU Hong-mei;

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

Study on Screening of Aspergillus oryzae with High Proteinase Activity by UV Mutagenesis
SHU Dong-mei;,WANG De-liang;,SONG Xu-lei;,SHANG Ke;

..............page:81-84,94

Research on Processing Technology of Yeast Extract with Chicken Flavor by Maillard Reaction
ZHANG Nan;,ZHAO Jian-ying?;

..............page:85-90

Study on the Processing Technology for Compound Flavoring Paste of Pepper
WU Gui-ping;,SONG Jing;,GU Feng-lin;,FANG Yi-ming;,ZHU Hong-ying;,TAN Le-he;

..............page:91-94

Synthesis of 2-Butyl-2-methyl-[1,3]dithiane Catalyzed by TiSiW12 O40/TiO2
YUAN Jia-cheng;,ZHOU Shi-tong;,MA Yu-chun;

..............page:95-98

Study on the Processing Technology and Stabil ity of Mayonnaise
SONG Fang-fang;

..............page:99-103

Removal of Pyroglutamic Acid from MSG Mother Liquor with Continuous Hydrolysis
HAN Juan;,SONG Xiao-dong;,BAI Chang-sheng;,JI Hui-jun;

..............page:104-105,113

Study on the Processing Technology of Channel Catfish and Mushroom Sauce
YANG Li;

..............page:106-108,117

Research on Formula and Process of Hazelnut Flavoring Paste
WANG Yang;,ZHENG Feng-rong;,LI Yan-hui;

..............page:109-113

Discussion on the Making Standard and Appl ication of Pepper Oil
FENG Yong;

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

Optimization of Processing Technology of Flavoring Carp Fillets
LI Yu-huan;,HUANG Hai;,LIU Zhi-hui;,LUO Yong-kang;

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

Study on Processing Technology of Truffle Pear Vinegar
WANG Yan-li;,DENE Jie;,WEI Chun-hui;,ZHONG Shu-xia;,ZHU Yun-fei;,HUANG Zhi-guo?;

..............page:122-124,127

Determination of Nitrite and Nitrate in Food Additives (STPP)by UV Spectrophotometry
XIAO Qing-yan;

..............page:125-127

Determination of Residual Solvents in Paprika Oleoresin by HS-GC-MS
ZHANG Zai-qi;,LU Rong-li;,DUAN Jin;,CHEN Yu;,FANG Shu-ju?;

..............page:128-130,134

Research on Detection Methods for Papaver somniferum Powder Seasoning
YANG Liu;,CHEN Yu-fei;,WU Jie;,WANG Lei;,LI Yu-han;,ZHANG Yi;

..............page:131-134

Simultaneous Determination of 10 Industrial Dyes in Condiments by Ultra Performance Liquid Chromatography-Tandem Mass Spectrometry
LI Lei;,LI Hai-chang;,ZHOU Yi-bing;,LIN Ye;,GAO Jing;

..............page:135-138,157

Study on Microencapsulation of Corn Yellow Pigment by Spray-drying Method
JIAO Yan;,SUN Qiao;,LIU JING-quan;,XIE Guang-tang;,ZHU Yao;,HU Chang-zhi;

..............page:139-141,157

Research Progress on Functional ity of Essential Oil in Tsaoko Amomum Fruit
QUAN Mei-ping;

..............page:142-145

Research Progress of Flavor Characteristics,Determination and Preparation of γ-glutamyl Peptides
YAO Yu-jing;,CUI Chun;,HUANG Jun-wei;

..............page:146-152

Research Progress on Effective Util ization of Residual Protein in Soy Sauce Residue
CHEN Yuan;,ZHANG Zhi-guo?;

..............page:153-157

Research on Chemical Composition and Bacteriostatic Action of Cinnamon
NAN Yang;,XU Peng;,GAO Ning;,DONG Hui;,SU Lian-jie;,ZHANG Hai-ou;

..............page:158-160