China Condiment 2017 Issue 1 Study on the Nitrite Scavenging Activity of Pepper Extract

Study on the Nitrite Scavenging Activity of Pepper Extract
DING Cheng;,LIU Lu;,LI Jie-ao;,WANG Chao;

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

Research on Acid-resistant Characteristics and Tannic Acid Tolerance of Ten Strai ns of Lactobacillus
TIAN Yan-chu;,LV Jia-li;,YU Fang;,ZHANG Jun-meng;

..............page:5-9

Research on the Enzyme Activity and Morphology of Fermented Strain GQ3-2
WEN Si-qi;,SUN Xiao-dong;,YANG Hong;,JIAN Wen-dan;,LU Meng-meng;,GUO Ying;

..............page:10-12

Optimization of High-density Cultivation Conditions of Bacillus subtilis ZC1
GUAN Guo-qiang;,CUI Peng-jing;,SONG Qing-chun;,WANG Yuan;,HE Su;,HUANG Da-ming;

..............page:13-17,27

Study on the Biochemical Characteristics of Low-saIt Fish Sauce with By-products of Freshwater Fish
ZHOU Min;,YUAN Mei-lan;,CHEN Li-li;,ZHAO Li;,WU Zhao-zhao;,JING Da-li;

..............page:18-22

Analysis of Volatile Aroma Components in Hanyuan Green and Red Peppers by Steam Distillation and GC-MS
PU Feng-lin;,SUN Wei-feng;,CHE Zhen-ming;,LIU Yi;

..............page:23-27

Study on Antibacterial and Antioxidant Effects of Schisandra chinensis and Schisandra sphenanthera Extracts
LI Zhen;,MENG Xian-wei;,GUAN Yan-zhen;,LI Ping-ping;,FENG Shang-cai;

..............page:28-30

Analysis of VoIatile Components in Metamorphic Vinegar Based on SPME-GC-MS and HS-GC-MS
ZHANG Huai-min;,DUAN Guo-feng;,CHEN Jia;,WANG Ru-fu;

..............page:31-36

Study on Antioxidant Activity of Bacon Hydrolysate
LIU Zhi-jun;,HU Yu;,DU Xiao-qing;,HUANG Ye-chuan;,WANG Yan-rong;

..............page:37-43

Study on the Fermentation of Monascus Pigment with Tofu Slurry
WANG Wei;,MA Bo;,XU Yun-hua;,SHAO Shi-guang;,WU Hua-hua;

..............page:44-46

Preparation of Pork Flavor by Thermal Reaction and AnaIysis of Its Volati le Flavor Compounds
CUI Xiao-hong;,MA Li;,LIU Ping;

..............page:47-51,56

Research on Preparation and Antioxidant Activities of Date Palm Fruit Vinegar
WANG Zhi-huang;,TANG Min-min;,CHEN Wei-jun;,SONG Yan-bo;,WANG Fu-you;

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

Research on the Browning Inhibitors in the Processing of Potato
WEI Jie-ru;,HE Xiao-xian;,HU Jin;

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

Breeding of Aspergillusoryzae Aminopeptidase-producing Strains by UItraviolet Induced Mutation
LI Peng;,ZHANG Yan-fang;,WANG Jun;,HAN Yu-ting;,WANG Xuan-nian;

..............page:61-64

Study on the Preparation of Braised Sauce Based on the Intermediates of Xylose and L-cysteine Maillard Reaction
FAN Li;,TANG Qi;,SONG Shi-qing;,XIAO Zuo-bing;,FENG Tao;

..............page:65-71

Comparison of Component Analysis and Antioxidant Activity of Chicken Bone Paste Processed by EnzymoIysis and Fermentation
LIU An-kang;,LU Mei-zhen;,CHEN Hui;,WANG Lan;,FU Xiao-yan;

..............page:72-75

Research on the Extraction of Active Ingredients of Pepper and Preparation of Amorphous Solid Dispersion
FANG Yi-ming;,LI Heng;,CHU Zhong;,WU Gui-ping;,ZHANG Yan-j un;,GU Feng-lin;

..............page:76-79,84

Analysis of Taste Characteristics of Laminariajaponica Condiment Prepared by Different Process with Electronic Tongue
ZENG Yan;,ZHANG Ying;,HAO Xue-cai;,DENG Li;,SUN Yuan-xia;

..............page:80-84

Effect of Extrusion Parameters on Protein Digestibility of Extruded Peanut Meal in Soy Sauce Production
CHENG Xiao-yuan;,CAO Yan-fei;,WANG Yi-ran;,LI Hong-jun;

..............page:85-88,94

Research on Permeation and Diffusion Rule of Salt in the Curing Process of Goose
ZHANG Yin-liang;,PANG Dan-yang;,LU Man-man;,JIANG Chun-peng;

..............page:89-94

Study on Ultrasonic Extraction of Polysaccharide from Cordyceps sinensis
JIA You-qing;,MA Ye-ping;,JIA Chu-qiao;,LIU Xuan-zhu;

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

Study on TechnoIogy of Maize Chili Sauce Fermented by Lactic Acid Bacteria
HUANG Ye-chuan;,HAN Zhen-qiong;,LUO Shuang-yan;

..............page:98-102

Research on TechnoIogy of Diving Fish Sauce
HU Jin-xiang;,TONG Guang-sen;,QIAO Ming-feng;,PENG Yi-qin;,DENG Jing;,YI Yu-wen;

..............page:103-107

Study on Blending Process of Flavor Seasoning of Pelteobagrus fulvidraco
LI Chao;,FENG Wen-xiao;

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

Research on the Technology of Hawthorn Vinegar
XUE Mao-yun;,BI Jing;,YANG Ai-ping;,ZHENG Ping;,YU Fang;

..............page:112-114

Research on the Technological Conditions of Black Garlic Powder by Drum Drying Method
GUO Miao;,WANG Chuan-kai;,CHEN Xue-yang;

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

The Developing of Perilla Seasoning Oi l
ZHANG Yan;,ZHANG Chuan-zhi;,XU Miao;

..............page:118-121,130

Research on the Extraction and Purification Technology of Piperine
DENG Hao;,ZHANG Rong-hu;,DOU Zhi-hao;,LIANG Zhen-yi;,FENG Jian-cheng;,JIANG Yao;

..............page:122-127

Research on the Effect of Phosphate Starch on Ketchup
FANG Li-na;,LIANG Yan;,LU Yan-min;,TAN Cong-ping;,CUI Bo;

..............page:128-130

Analysis and Evaluation of Nutritional Components in Pepper Meal
ZHAO Jing;,TANG Xin-yuan;,OUYANG Meng-yun;,WANG Yan;

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

Detection of Volatile Compounds and Physicochemical Indexes of Grasped Mutton
ZHANG Wei-yi;,WANG Yuan;,YANG Jing-ling;,LIU Dun-hua;

..............page:135-138,141

Study on Two out of Five Test Method for Vinegar Taste
WEI Yong-yi;,CHANG Lu-lin;

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

Study on Derivatization Condition of Cyanamide Detection in Tomato Sauce
ZHAO Hua-feng;,WANG Rui-lian;,ZHOU Jia-ming;,SUN Jing;

..............page:142-143,147

Determination of SuIfur Dioxide Residues in Chili,Pepper,Star Anise, Cumin and Chinese prickly ash by Distillation lodometry
DING Yun-lian;,WANG Qin;,CAO Qiu-qin;,YANG Ai-jing;

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

Research on the Preparation of SaIami Flavor Essence by Maillard Reaction
BU Dong-dong;,WANG Xiao-jing;,WANG Jian-ming;,LI Bing-ye;,ZHANG Wei-wei;

..............page:148-152

Regulation of Vinegar on Postprandial Blood Glucose
LI Shuang;,FAN Zhi-hong;

..............page:153-156

Present Status and Future Development Trend of Chinese Salt Industry
XU Juan;,ZHANG Wei;,ZOU Cheng-hua;,LIU Jun;

..............page:157-163

Research Progress on the Composition of Star Anise Oil and Analysis of Biological Activity
QUAN Mei-ping;

..............page:164-166

Research Progress of Sauce Food
ZHOU Min-sheng;,YUAN Chao;,LU Zhi-fang;,LIU Hui;

..............page:167-172,176

The New Exploration of Nutmeg Using in Cooking
ZHAN Ke;

..............page:173-176

Research Progress of the Flavor Nucleotides in Condiment and Standardization Status in China
SHEN Yi;

..............page:177-180