China Condiment 2016 Issue 6 Enzymatic Hydrolysis Conditions of Shrimp Shell Protein

Enzymatic Hydrolysis Conditions of Shrimp Shell Protein
HU Chuan;,CHEN Yao;,LIU Yang;,WANG Wei-ping;

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

Pungency Characteristics of Hu'nan Dishes and Analysis of the Related Taste Types
HE Shuai;,YANG Fan;,YE Xiao-qing;,XIE Ding-yuan;

..............page:6-10,17

Research on Flavor of Fermented Soy Sauce with Organic Soybean
MENG Meng;,ZHAO Xiu-li;,WU Yan-xiang;,HOU Li-hua;

..............page:11-17

Discrimination ofIlliciumverum andIlliciumanisatum based on Odor Fingerprints Analysis
LU Yi;,XIE Da-shuai;,XU Min;,ZHANG Chao;,HUANG Yong-liang;

..............page:18-22,28

Osmotic Dehydration and Handling Process Optimization of Chili Pepper
YIN Xiao-feng;,YANG Ming-jin;,ZHANG Yin-hang;,GAO Bo;,YANG Ling;

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

Analysis of Microbial Community Microecology in Shanxi Aged Vinegar Fermentation Process and Isolation of Lactic Acid Bacteria
WANG Meng-ying;,ZHAO Guo-zhong;,ZHAO Jian-xin;,ZHANG Hao;,CHEN Wei;

..............page:29-33,38

Isolation and Identification of Lactic Acid Bacteria with High Acid Production and Efficiency Degradation of Nitrite in Pickles
YU Hua;,LIU You-qing;,HUANG Dan;,MAO Xiang;

..............page:34-38

The Effect of Adding Yeast in High-salt Liquid Soy Sauce on Organic Acids
YANG Qing-wei;

..............page:39-41

Study on Directional Paired Comparison Test of Vinegar
WEI Yong-yi;,WANG Fu-gang;

..............page:42-43,54

The Optimization of Liquid Fermentation Conditions of Monascus Producing Monacolin K
FANG Chun-yu;,ZHOU Jian;,HUANG Dan;,CHEN Meng-en;,LIU Li;,ZOU Yue;

..............page:44-49

Optimization of Enzyme Production Conditions for High-yield Cellulase Strains
ZHANG Tie-tao;,XU Yun-sheng;

..............page:50-54

Evaluation on the Analytical Chemistry Experimental Result Based on Robust Statistics for Food Quality and Safety Major-A Case Study on Determination of the Total Acidity in Edible Vinegar
ZHOU Ya-lin;

..............page:55-58,96

Application of the Umami Yeast Extract in Vinegar
GUO Hui;,ZHAO Li-juan;,LI Pei;

..............page:59-64

Study on the Application of Yeast in the Quality Improvement of Temperature-controlled Fermented Sweet Flour Paste in Sichuan
LIU Kun;,DAN Xiao-rong;,LI Dong-gang;

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

Effect of Solid Content on Protein Recovery and Antioxidant Activity of Soy Sauce
YAO Yu-jing;,YIN Wen-ying;

..............page:69-72

Analysis of Antibacterial Activity of Several Plant Essential Oils Combined with Nisin
DING Hua;,WANG Jian-qing;,WANG Yu-feng;,JIANG Nan-nan;

..............page:73-79

Evaluation of the Hemp Taste of Zanthoxylum bungeanum by Half-tongue Test
JIN Yue;,LIU Fu-quan;,ZHAO Zhi-feng;,HE Qiang;,XING Yong;,JIANG Jie;

..............page:80-83

Optimization of Ultrasonic Assisted Extraction Process of Total Flavonoids from Star Anise by Response Surface Method
HOU Fang-li;,FENG Zhen-hua;,GONG Yu-shi;,XU Jin-rui;

..............page:84-88

Study on Tenderization of Dosidicus gigas Skin
HU Yi;,DENG Shang-gui;

..............page:89-92

The Effect of Glucose on Fermented Vegetable Microflora
ZHAO Xin-lei;,YAN Ping-mei;

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

Optimization of Production Technology of Northern-Sichuan-Style Pea Jelly Sauce
LUO Wen;

..............page:97-101

Study on the Fermentation Technology of Taro Fermented Vinegar
LI Xi-teng;,SHI Wen-tian;,ZHANG Yuan-yuan;,LI Yan-chi;,JIANG Shu;

..............page:102-104,108

Study on Synthesis Technology of Piperic Acid Ethyl Ester
JI Hui-jie;,CHENG Le-qin;,XUE Jun-li;,CAO Xue-ling;,DAI Ying-tao;

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

Optimization of Ultrasonic-assisted Extraction Process of Essential Oils from Glycyrrhiza by Response Surface Methodology
DOU Kang-ning;,LV Yin-de;,LI Yu-lan;,GU Cun-guo;

..............page:109-112,128

Development of Yam Vinegar
MENG Xiu-mei;,LI Ming-hua;,GU Li-zhong;

..............page:113-116

Study on Control Technology of Vinegar about Pastiness and Deterioration
WANG Jian-yun;,QIN Wei-jun;,LI Sheng-yun;,ZHANG Yi-meng;

..............page:117-120

Study on the Processing Technology of Instant Icefish Larvae
WANG Li-xia;,YANG Zhi-feng;,WU Li-wen;

..............page:121-124

The Technology of Slow-release Releasing Flavor
SI Bo;

..............page:125-128

Simultaneous Determination of Ten Inorganic Elements in Seven Natural Spices by Microwave Digestion-ICP-AES
LI Li-hua;

..............page:129-131,141

Determination of Benzoic Acid,Sorbic Acid and Sodium Saccharine in Cold Dishes by HPLC
TIAN Li;,ZHANG Jiong-yi;,LI Jing-feng;,XU Qian-li;

..............page:132-134

Detection of Ingredients in Sesame Paste by FQ-PCR
LI Juan;,DONG Hua-xia;,YIN Hua-tao;,YI Jun;,GUI Cai-hua;,JIANG Xiao-ming;,YANG Yong;

..............page:135-138

Kinetic Spectrophotometric Determination of Nitrite in Meat Product
ZHAO Hua-ping;,CHEN Wei;,LI Tao;

..............page:139-141

Physicochemical and Microbiological Properties of Home-made Soybean Paste
WEI Huan-yu;,ZHANG Xian;,LI Fan-zhu;,CUI Xiao-yu;,LI Jia-lin;

..............page:142-146

Process Optimization for Sodium Hydroxide Extraction of Sorghum Pigment by Response Surface Analysis
LUO Xin-yue;,SHI Tai-yuan;,ZHANG Bai-qing;,ZHANG Liang-chen;

..............page:147-152

Research on Anti-fatigue Function of Eleocharis tuberose Peel Fruit Vinegar
GAO Zhi-ming;,LUO Yang-he;,CHEN Zhen-lin;

..............page:153-155

Research Progress of Meat Product with Low Nitrite
SUN Di;,ZHANG Zhi-guo;

..............page:156-160