China Condiment 2016 Issue 4 Comparative Study on Dynamic Brewing Process of Rice Dreg Soy Sauce and Traditional Soy Sauce

Comparative Study on Dynamic Brewing Process of Rice Dreg Soy Sauce and Traditional Soy Sauce
DENG Chong;,ZHONG Wen-xiu;,LI Chuan-wen;,YUAN Jiang-lan;

..............page:1-6,28

Research on the Flavor of Aspergillusoryzae A100-8 Brewed Soybean Paste
MENG Meng;,GUO Lin;,SONG Xiao;,HOU Li-hua;

..............page:7-11

Study on the Characteristics of Mai l lard Reaction Products
LIU Meng-jia;,DAI Zi-yan;,JIANG Xu-li;,MA Rong;,ZHOU Qiang;

..............page:12-18,28

Research on Yibin Sprouts Fungus Diversity by High-throughput Sequencing Technology
ZUO Yong;,WANG Xiao-long;,ZHANG Jing;,JIANG Peng;,FU Bin;,YANG Xiao-long;,YE Bi-xia;

..............page:19-22

Effect of Heat Sterilization Treatment on Volatile Compounds in Black Garlic
ZHANG Zhong-yi;,ZHANG Pin-feng;,SHAO Wen-ke;,CHAI Ying;

..............page:23-28

Study on Scavenging Nitrite and Blocking Nitrosamine Synthesis by Shanxi Mature Vinegar
LI Yan;,HAO Li-qin;,ZHAO Er-lao;

..............page:29-31,41

Quality Change and Shelf Life Prediction of Palm Oil Compound Hotpot Seasoning with Different Storage Temperatures
ZENG Chao-yi;,SHI Ying;,ZHANG Li-zhu;,ZHAO Wen-jing;,TANG Jie;,CHE Zhen-ming;

..............page:32-37

Study on Nitrite and Free Amino Acid Concentration Dynamic Changes of Smelly Pickled Greenstuffs in Dushan Region
LI Yong-mei;,GONG Yuan;

..............page:38-41

Optimization of Processing Technology of Volatile Oil from Leaves of Piper betle Linn by Response Surface Method and Analysis of Its Chemical Components
SU Yan-li;,TANG Min-min;,CHEN Wei-jun;,WANG Hui;

..............page:42-47

Study on Ultrasonic Extraction of Polyphenols in Black Chokeberrys
FEI Ying-min;,CHENG Jian-bo;

..............page:48-51,56

Study on Test of Ultrafiltration Membrane in Preparation of Onion Juice
WANG Wei-dong;,SUN Yue-e;,QIN Wei-dong;,CHEN Yi-hui;

..............page:52-56

Research on the Antibacterial Effect of Essential Oil from Spices and Herbs
YANG Liu;,ZHANG Yi;,WANG Lei;,CHEN Yu-fei;,LI Yu-han;,BIAN Zhong-bo;,LI Bing-feng;

..............page:57-60

Study on Quercetin Extraction from Leaves of Gaultherialeucocarp by Ultrasonic and Mechanical Oscillation Assisted Extraction Method
WANG Shao-yun;,WEN Zheng-kang;,WEI Guo-lan;,LONG Jie-feng;

..............page:61-65,87

Changes of Chemical Composition of Litsea cubeba Essential Oil During Aging Process
LI Fang;,YOU Yu-ming;

..............page:66-69,81

Research on Extraction Process of Antioxidants in Shixiangcai and Its Antioxidant Activity
ZHANG Xiao-wei;,LI Pei-rui;,WU He-sen;,WANG Jia-hua;,TIAN Wen-han;

..............page:70-74

Research on the Cultivation of Pleurotus citrinopileatus Sing with Vinegar Residue
QIU Jun;,WANG Cong;,WU Zheng-yun;,ZHANG Wen-xue;

..............page:75-77

Study on the Extraction Process of Flavonoids from Onion Skin
LI Yu-han;,WANG Wei-jian;,CHEN Yu-fei;,YANG Liu;,ZHANG Yi;

..............page:78-81

Study on Enzyme Hydrolysis of Mud Carp for Preparing Fish-flavor Seasoning
WANG Li-chang;,WANG Wei;,ZHAO Wen-hong;,BAI Wei-dong;,CHEN Hai-guang;,LIU Fu-li;

..............page:82-87

Study on the Extraction Process of Total Phenols from Cinnamon
LI Hong-yu;,HAO Jiao-min;,YANG Wen-ping;,YANG Zhen-ping;,ZHANG Xiao-li;

..............page:88-91,111

Extraction of Zanthoxylum Oil by Supercritical CO2 Fluid Extraction Technology
WANG Jin;

..............page:92-95

Effect of Different Modified Starch on the Thickening of Salty Sauce System
WANG Yan;,PANG Yan-sheng;

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

Study on the Effect of Cooking Methods on Flavor Quality of Steamed Wuchang Fish
HE Xi-yao;,ZENG Xi;

..............page:100-103

Study on the Extraction Process of Polysaccharide from Yangj iang Douchi
WU Lan-fang;,JIANG Ai-min;,ZHENG Yu-guang;,YAN Yu-ping;,LI Xiao-long;,JING Yong-shuai;

..............page:104-107,116

Appl ication of Supercritical Chinese prickly ash Extract in Spicy Duck Neck
LEI Rui-ping;

..............page:108-111

The Preparation Methods of Natural Seafood Extracts
LU Zhi-hong;,ZHANG Li-feng;,QIU Yan-xiang;,LI Jing;

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

Research on Application of Central Composite Design in Optimizing the Fermented Soybean Paste Koj i-maker Medium
WEN Zhi-zhou;

..............page:117-121,125

Study on Places of Origin Distinction of Zanthoxylumarmatum DC Prodr Based on Machine Vision and Electronic Nose
TAO Xing-bao;,LU Yi;,XIE Da-shuai;,YANG Shi-long;,ZHAO Chong-bo;,WU Chun-jie;

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

Simultaneous Determination of Four Yellow Pigments in Chicken Essence Seasoning by High Performance Liquid Chromatography
LI Chao;,MA Yue-long;,DANG Min-na;

..............page:126-129

Study on the Optimum Process Conditions and Nutrients of Nitrogenous Substances Extracted from Lentinusedodesby Ultrasonic Wave
SHEN Chun-yan;

..............page:130-135,152

The Screening of Gardenia Red Pigment Transformation Bacterium and Optimization of Its Solid-state Transformation Conditions
MENG Xin;,ZHOU Jing-bo;,XU Xu;,CHEN Mao-bin;,FANG Shang-ling;

..............page:136-140,158

Study on the Stability and Free Radical Scavenging Ability of Seed-used Watermelon Pigment
WANG He-lin;,LIU Zhao-ming;

..............page:141-145

Research Progress of Extraction,Purification,Composition and Bioactivities of Blueberry Anthocyanins
FENG Gui-tao;,PENG Qian-rong;,YANG Min;,MA Yi-qian;,WU Ai-jing;

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

Study on Pickled Sour Plants in Guangxi
TAO Yu-hua;,CAO Shu-ge;,LONG Wei-ge;

..............page:153-158

Shaoxing Condiment on the Tip of Tongue
WEI Yu-jiang;,SHEN Zi-lin;

..............page:159-160