Full-Text Search:
Home|Journal Papers|About CNKI|User Service|FAQ|Contact Us|中文
《Jiangsu Condiment and Subsidiary Food》 2012-06
Add to Favorite Get Latest Update

Current Status and Trend of Vinegar in China

XIA Rong,WANG Ting-ting,BIAN Jing-jing(Institute of Condiment,Jiangsu Hengshun Vinegar Industry Co.Ltd.,Zhenjiang 212028,Jiangsu,China)  
Vinegar is one of the most important spices which has a long history in people's daily life.With the development of modern science and technology,advanced food processing technology were introduced in traditional vinegar production technology which significantly promoted the development of vinegar processing technology;on the other hand,with the increasing of people's living standard,higher quality and more species vinegars be required.This paper introduces the Chinese vinegar history,analyses the current status and trend of vinegar industry.
【CateGory Index】: TS264.22
Download(CAJ format) Download(PDF format)
CAJViewer7.0 supports all the CNKI file formats; AdobeReader only supports the PDF format.
Chinese Journal Full-text Database 10 Hits
1 ZHOU Yong-zhi(Jiangsu Hengshun Vinegar-Industry Co.,Ltd,Zhenjiang,Jiangsu,212004);The producing principles of vinegar[J];Jiangsu Condiment and Subsidiary Food;2007-04
2 SHEN Zhi-yuan(Jiangsu Hengshun Vinegar Industry Co. Ltd., Zhenjiang 212004, China);Study on High Techniques Applied in Traditional Zhenjiang Vinegar Production[J];Food Science;2004-11
3 MA Yong-kun1,2,WEI Yong-yi1,JIANG Jia-kui1,SUN Le-liu2,XIA Rong2,XU Kang-ping2 (1.School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; 2.Biological Processing and Separation Engineering Center, Zhenjiang 212004, China);Study on Analysis of Aroma Components and Their Formation Mechanisms of Different Aged Zhenjiang Frangrance Vinegars[J];Food Science;2006-10
4 MA Yong-kun1,2,JIANG Jia-kui1,WEI Yong-yi1,SUN Le-liu2,XIA Rong2,XU Kang-ping2(1.School of Food and Biological Engineering,Jiangsu University,Zhenjiang 212013,China;2.Biological Processing and Separation Engineering Center of Jiangsu Province,Zhenjiang 212004,China);Establishment of Fingerprint of Aroma Components of Zhenjiang Frangrance Vinegar Based on GC-MS Analysis and GC-olfactory[J];Food Science;2007-09
5 WANG Zhen-bin1,SUN Ping1,WANG Lin1,JIANG Mei-hua1,XIA Rong2 (1.School of Food and Biological Engineering,Jiangsu University,Zhenjiang 212013,China; 2.Jiangsu Hengshun Vinegar Industry Co.,Ltd.,Zhenjiang 212013,China);Liquid fermentation technology and antioxidant activity of honeycomb vinegar[J];Science and Technology of Food Industry;2012-16
6 Wei Shuping Zhang Hua Xu Xiaobin Yang Yayan (Wu Tong Aroma Chemicals Co.Ltd,ShanDong 277500);Natural-existed Pyrazine Derivants and Their Application to Flavors[J];FLAVOUR FRAGRANCE COSMETICS;2000-02
7 MaXuezeng;Humble opinion on the developping trend of vinegar brewing technology[J];Chinese Condiment;2002-12
8 XU Qing-ping,AO Zong-hua,TAO Wen-yi,Southern Yangtze University,Wuxi 214036,China);Progress in vinegar function study[J];Chinese Condiment;2003-12
9 He Zhengyi,Ao Zonghua,Wu Jue;Study on the mensuration of tetramethylpyrazine in Zhenjiang vinegar and its generant mechanism[J];Chinese Condiment;2004-02
10 XU Qing-ping,AO Zong-hua,TAO Wen-yi (The Key Laboratory of Industrial Biotechnology,Ministry of Education,Southern Yangtze University,Wuxi 214036,China);Study on DPPH radical scavenging capacity of Hengshun aromatic vinegar[J];Chinese Condiment;2004-07
Chinese Journal Full-text Database 10 Hits
1 CHANG Xiao-jie WANG Hui-min FAN Jun-feng (Beijing Forestry University Beijing,100083);Study of Antithrombosis and Thrombolytic Activity of Mature Vinegars In Vitro[J];;2009-13
2 YE Zi-hao(Department of Biological & Environmental Engineering,Hefei University,Hefei Anhui 230022);Factors and Control Strategy of Harmful Microbes Pollution During Beer Brewing Process[J];Modern Agricultural Sciences and Technology;2011-09
3 LIU Junwen1,TANG Changfa21.Dept.of P.E.,Hengyang Normal Institute,Hengyang 421008,China;2.School of P.E.,Hunan Normal University,Changsha 410081,China;The Effects of Hengshun Aromatic Vinegar on Athletes' Lipid Metabolism and Relative Hormone[J];Journal of Capital Institute of Physical Education;2008-06
5 MIAO Ai-qing1,LU Hai-peng2,SUN Shi-li1,WANG Li2,PANG Shi1,LAI Zhao-xiang1,ZENG Qiong1,LIN Zhi2*(1.Tea Research Institute,Guangdong Academy of Agricultural Sciences,Guangzhou 510640,China;2.Tea Research Institute,Chinese Academy of Agricultural Sciences,Hangzhou 310008,China);Aroma Components of Oolong Tea by HS-SPME-GC-MS and GC-O[J];Journal of Tea Science;2010-S1
6 YUAN Xian-jun1,YU Cheng-qun2,LI Zhi-hua1,Masataka Shimojo3,SHAO Tao1 (1.Institute of Ensiling and Processing of Grass,College of Animal Science and Technology,Nanjing Agricultural University,Nanjing 210095,China;2.Institute of Geographic Sciences and Natural Resources Research,Chinese Academy of Sciences,Beijing 100101,China;3.Laboratory of Animal Feed Science,Division of Animal Science,Department of Animal and Marine Bioresource Sciences,Faculty of Agriculture,Kyushu University,Fukuoka 812-8581,Japan);Effect of adding wet hulless barley distillers' grains on fermentation quality of mixed ensilage of hulless barley straw and tall fescue in Tibet[J];Acta Prataculturae Sinica;2012-02
7 WANG Peng,MA Xinghua,HAN Wenzhong,JIANG Zhenrong,MA Yanli(Liaoning Province Institute of Forestation in Arid Regions,Chaoyang Liaoning 122000,China);Effects of regularity of bacteriostasis and the fermentation starting on aronia wine with SO_2 treatment[J];Journal of Northeast Agricultural University;2011-02
8 LIN Biaosheng,LUO Maochun,LIN Yuexin(College of Science,Longyuan University,Longyan,Fuijian,364012);Exploration and Practice on the Teaching Reform of Food Fermentation Engineering[J];Journal of Fuqing Branch of Fujian Normal University;2012-02
9 ZHANG Ji-hong1,2,ZHANG Yong-mao2,HUANG Yu-long2,HAN Shun-yu1(1.College of Food Science and Engineering,Gansu Agricultural University,Lanzhou 730070,China; 2.Agricultural Product Storage and Processing Institute,Gansu Academy of Agricultural Sciences,Lanzhou 730070,China);DPPH free radicals scavenging activity by apple cider vinegar[J];Journal of Gansu Agricultural University;2011-05
10 Tan Dongnan (Department of Food Engineering, Gansu Agricultural University, Lanzhou 730070);Studies on Inducing-Breeding and the Characteristic Determining of Vinegary Starter Mold[J];JOURNAL OF GANSU AGRICUTURAL UNIVERSITY;1997-03
China Proceedings of conference Full-text Database 2 Hits
1 Zheng Lin~* Chen Delei *(Engineering Department,Anhui Science and Technology University,Fengyang,233100);Effect of Different Treatment on Main Quality Of Black Soy-beans Milk Powder[A];[C];2005
2 MIAO Aiqing1,LV Haipeng2,SUN Shili1,WANG Li2,PANG Shi1 LAI Zhaoxiang,1,ZENG Qiong 1(1.Tea Research Institute,Guangdong Academy of Agricultural Sciences,Guangzhou 510640,China 2.Tea Research Institute,Chinese Academy of Agricultural Sciences,Hangzhou 310008,China);Research on Aroma Components of Oolong Tea by HS-SPME-GC-MS and GC-O[A];[C];2010
【Secondary Citations】
Chinese Journal Full-text Database 10 Hits
1 CHENG Ji-yu;YE Xing-qian.Department of Food and Nutrition,Zhejiang University,Hangzhou,310029,P.R. China.;Antioxidant activity of the pyroligneous acid from bayberry stones[J];Journal of Beijing Forestry University;2009-01
2 WANG Jun,ZHAO Yue-li(Etsong Tobacco Group Co.,Ltd.Tengzhou Cigarette Factory,Tengzhou 277500,China);Application of Chromatogram Fingerprint in the Quality Control of the Flavor and Perfume[J];Analysis and Testing Technology and Instruments;2005-03
3 DU Pai,CHEN Yueai,HU Linwei,et al.Guangdong Yangjiang Health School,Yangjiang 529500;Effect of vinegar on blood fat of quails fed by high fat forage[J];Guangxi Journal of Preventive Medicine;2000-06
4 CHANG Ya-ning~(1*),ZHAO Su-fen~2,NI Wei~1,WO Niao-ping~1(1.Department of Applied Biology ECUST, Shanghai 200237, China;2.Department of Polymer Material ECUST);Research of the Antioxidative Properties of Bamboo Vinegar[J];Journal of East China University of Science and Technology;2004-06
5 YUAN Min~1,ZHANG Ming-guang~(2*),YUAN Peng ~3,ZHU Lan~4,ZHONG Han-zuo~4(1.School of Chemistry & Environment;2.College of Life Science,South China NormalUniversity,Guangzhou 510631,China;3.College of Automation and Engineering,South China University of Technology,Guangzhou 510640,China);STUDY ON THE FINGERPRINT OF TE BY PYROLYSIS CHROMATOGRAPHY/MAS SEPECTROMETRY[J];Journal of South China Normal University(Natural Science Edition);2006-01
6 Fang Rui-Bin; Wang Jian; Qiu Ling; Wnag Liang ;Li Lei ( Department of Chemistry, Yunnan University, Kunming 650091)( Experiment Center, Yunnan University, Kunming 650091)( Laboratory of Ind. Fermen., Yunnan University, Kunming 650091);ANALYTICAL STUDY OF VINEGAR BY GRAPHITE BASE SPME-GC, GC/MS[J];CHEMICAL RESEARCH AND APPLICATION;1999-05
7 MA Boying General Association of Traditional Chinese Medicine,Cambridge University,London U.K.;Clinical Study on Antioxidant Effects of Ginkgo Biloba Vinegar[J];Journal of Medical Forum;2004-04
8 Jia Dongshu et al.(University of P. L. A. Agri. and Animal Science, Changchun l30062);Resrearch on Decomposition of Fructus Hippophae Ethyl Acid Solution on Nitrote[J];Journal of Jilin Agricultural University;1995-S1
9 ZHOU Xiu-qin(Hangzhou Gourment Powder Factory Hangzhou 310009);The production of fixed acetic acid bacteria and the successively fermented vinegar[J];Jiangsu Condiment and Subsidiary Food;2004-06
10 ZHANG Ye ZHANG Lei (College of Food Science,Southwest Agricultural University,Chongqing,400716;College of Food Science,Shanxi Agricultural University,Taigu,Shanxi,030801);Research about thermo stability of acetobacter acetic in Shanxi super-mature vinegar[J];Jiangsu Condiment and Subsidiary Food;2006-04
©2006 Tsinghua Tongfang Knowledge Network Technology Co., Ltd.(Beijing)(TTKN) All rights reserved