China Condiment 2016 Issue 8 Study on Improving TrehaIose in Soy Sauce Yeast

Study on Improving TrehaIose in Soy Sauce Yeast
YAO Chi-xuan;,ZHANG Yan-yan;,HOU Li-hua;

..............page:1-4

Effect of Corn Protein HydroIysate on the Lipid Oxidation of Raw Minced Chicken
XU Rui-xue;,LIU Xiao-lan;

..............page:5-10,16

Comparative Study on the ChemicaI Components and AntibacteriaI Activity
ma lin ;, he qiang ;, zhao zhi feng ;, zuo zhi nong ;

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

Effects of Brine Concentration on PhysicochemicaI Properties of Soy Sauce Mash in Organic Soybean Fermented Soy Sauce
MENG Meng;,HOU Shan-shan;,WU Yan-xiang;,HOU Li-hua;

..............page:17-20

Optimization of the Extraction TechnoIogy of MuIberry Anthocyanins by Response Surface Method
MA Yi-qian;,PENG Qian-rong;,YANG Min;,FENG Shu-yan;,FENG Gui-tao;

..............page:21-25,52

α-GIucosidase Inhibitory Activity of Fermented Soybeans Started with a BacteriaI Strain
LI Feng-juan;,LIU Peng-cheng;,FANG Yuan-yuan;,HE Xiao-yi;,CHEN Si-ya;

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

Preparation of Certified Reference MateriaI of Capsaicin
ZHENG Zhen-jia;,REN Hong-yuan;,QIAO Xu-guang;,GENG Yan-ling;,WANG Xiao;

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

Study on the ReIationship between BIending Process of Post-ripening and Forming of CoIor and FIavor of Fermented Broad Bean ChiIi Sauce
HE Sheng-ling;,ZENG Hai-ying;

..............page:36-40

QuaI ity Change of Low-saIt Shrimp Sauce Stored in Low Temperature Condition
WEI Huan-yu;,ZHANG Xian;,LI Fan-zhu;,LI Ming-ji;,FU Chang-xue;

..............page:41-44

Optimization of Production Process of Pork Liver ParticIes with PickIed Peppers
LU Xue-song;,DING Jie;,REN Zheng-wei;,PENG Yi-qin;,QIN Wen;,HU Xin-jie;,ZHOU Chao-jin;

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

The Effect of Spices Extract on Scavenging CapabiIity and Sensory QuaIity of Nitrite in Meat Product
LI Yu-han;,CHEN Yu-fei;,YANG Liu;,ZHANG Yi;

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

Mutation Breeding and Enzymatic Properties of a SaIt-toIerant Protease-producing Strain
FU Rui-min;,LIN Fang;,CHEN Wu-ling;

..............page:53-57,64

The Condition Optimization of MonacoIin K Produced by a Thermophi I ic Monascus
YAO Xia;,CUI Xiao-liang;,ZHOU Jian;,MING Hong-mei;,FANG Chun-yu;

..............page:58-64

Study on PoIyphenoI Content in Extract SoIution of Fresh Ginger and Its Antioxidant Activity
CHU Min-zhe;,HE Ze-min;,HE Yu;,ZHAO Er-lao;

..............page:65-67,73

Research on Fermentation Conditions of Dried Pork with Pediococcus acidilactici
ZUO Shang-chun;,MU Sheng-dong;,ZHANG Hao;,QIU Lin;,ZHAO Xing-xiu;,LIU Jun;,ZHAO Chang-qing;

..............page:68-73

Optimization of SaIting Out-Steam DistiIIation TechnoIogy for EssentiaI OiI Extraction from PoIygonum viscosum Buch.-Ham.exD.Don
AI Wei;,YU Li;,LI Xiao-j iao;

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

Study on SoIubIe Dietary Fiber Extraction from Capsicum ResiduaI by Box-Behnken Design
ZHANG Yi;,LU Qiao;,LIU Ya-ming;,ZHANG Yu;

..............page:77-81,86

IsoIation and Identification of High Effective Ammonia Nitrogen Degradation Bacterium in Fermented Bean Curd and Research on Its Degradation AbiIity
FENG Ai-juan;,YE Mao;,GU Zong-zhu;,DENG Mao-cheng;

..............page:82-86

Optimization of Fermentation Medium for L-gIutamic Production by SuboptimaI Dose
BAI Chang-sheng;,HAN Juan;,WANG Gang;,JI Hui-jun;,ZHANG Jing-jiao;

..............page:87-90

AnaIysis of the Changes of VoIatiIe Substances in HydroIyzed Corn Protein Powder with Different Storage Time
YANG Xue-juan;,LI Yong-ge;,XU Li-juan;,LIU Hui-shuang;,WEI Ran;

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

The Production Process of Sichuan-styIe Spicy Bacon ChiIi Sauce
NIE Xiang-zhen;,SHEN Li-yuan;

..............page:95-97

Research on the Processing TechnoIogy of Leisure and Instant Chuanminshen FIavor Bittern Chicken Wing Tips
WANG Lin;,LI Xiang;

..............page:98-100,120

Study on Fermentation Technique of Kumquat Vinegar with ImmobiIized MicrobiaI Strain
WANG Yan;

..............page:101-103

Discussion on Production TechnoIogy of Fermented Soybean
LI De-kun;,LI Xin-yao;

..............page:104-106

Study on the Process Conditions of Sichuan Sprouts Meat Sauce
ZHOU Hang;,GU Si-yuan;,SUN Jun-xiu;,FAN Wen-jiao;,WANG Yu;,LUO Su-qin;

..............page:107-109

Comparative Study on Determination of Procyanidins Content in Branches and Leaves of Cinnamon cassia
ZHONG Yi-ning;,LIU Huan;,WU Shi-yun;,ZHANG Yan;,TAO Gui-zhen;

..............page:110-114

Determination of MineraI EIements in Four Kinds of Cuminumcyminum by ICP-OES with Microwave Digestion
CAO Lei;,HE Shuai-shuai;,WEI Yong-sheng;

..............page:115-117

Research on Rapid and Nondestructive Detection Method for Organic Acids Content in Vinegar by NIRS
ZHANG Lin;

..............page:118-120

The Investigation and AnaIysis of Market Vinegar
ZHANG Feng-mei;,WEI Fa-shan;,SUN Ling-xia;,LIU Yan-xia;,JIANG Xing-xu;

..............page:121-127,151

Optimization of UItrasonic Extraction TechnoIogy of BIueberry Anthocyanin by Response Surface Method
FENG Gui-tao;,PENG Qian-rong;,YANG Min;,MA Yi-qian;,FENG Shu-yan;

..............page:128-134

Characteristics,Equipment Type SeIection and DeveIopment Trend of Soy Sauce
LIANG Min;,ZOU Dong-hui;

..............page:135-139

Research on AppIication of Metagenomics in TraditionaI PickIes MicrobiaI Community
ZUO Yong;,ZHANG Jing;

..............page:140-143

Research Progress of Extraction of VoIatiIe OiIs from Mentharotundifolia (L.)Huds and AnaIysis of the Components
ZHANG Qiang;

..............page:144-147

Research Progress of Antioxidant Activity of Enzymatic HydroIysate of Aquatic Proteins
YU Di;,ZHENG Jie;,CHEN Chong;,YUAN Cheng-yu;

..............page:148-151

Research Status of Chinese “Three Highs Vinegar”
SONG Chun-xue;,ZHANG Chun-jie;,CHANG Gong-min;

..............page:152-154

Research Progress of NaturaI Lipid Antioxidants and Their UtiIization in Food Industry
LIU Wei-j ia;

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