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China Condiment
FQ: 月刊
AD of Publication: 黑龙江省哈尔滨市
Lanuage: 中文;
ISSN: 1000-9973
CN: 23-1299/TS
YP: 1976
Url: 全国调味品科技情报中心站
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China Condiment
2008 -11
Research of antioxidative capacity in essential oils of plants ZHAO Chen(Collage of Electronic & Information Engineering,Xi'an technological University,Xi'an 710032,China)
Recent advance in cellulase YANG Sheng,HOU Hong-ping*(College of Food Science and Engineering,Shanxi Agriculture University,Taigu 030801,China)
Progress of research on utilization and extracting of zeaxanthin QIU Tao-tao1,HUANG Ming-fa1,CHEN Yan-hong2,WANG Hua3*(1.College of Food Science,Southwest University,Chongqing 400716,China;2.Key Sericultural Laboratory of Agriculture Ministry,Southwest University,Chongqing 400716,China;3.Citrus Research Institute,Southwest University,Chongqing 400712,China)
The research for the mensuration of sapor effect of pungent spice in common use by spectrophotometry LI Guang-hui,CHENG Tie-yuan (Biotechnology Engineering Dept,Sichuan University of Science & Engineering,Zigong 643000,China)
To discusses the present situation and development trend of seasoning industry in China YIN Li-yan(Harbin Commercial Affairs Bureau,Harbin 150090,China)
Study on the effects of natural preservatives on control of spoilage organisms in pickled radish WANG Xiang-yang,GUAN Jia(Institute of Food,Biology and Environment Engineering,Zhejiang Gongshang University,Hangzhou 310035,China)
Study on the technique of vinegar brewing yeast starter enlarge culture LI Ming-yuan*,DENG Qin-mei,DU Xiao-qin(Bioengineering College in Xihua University,Chengdu 610039,China)
Effect of microwave drying on the tristimulus values in capsicum YANG Yong-juan,DING Zhu-hong*(Life Science College of Guizhou University,Guizhou 550025,China)
Study on hydrolyzed technological free amino-acid and free fatty acid of coprinus comatus YANG Ming-duo1,LIU Hao-yu2,LONG Zhi-fang1,3 HUO De-xing4,LUO Wen-shan5(1.Postdoctoral Programme Chinese Style Fast Food Research and Development Center of Harbin Commercial University,Harbin 150076,China;2.Beijing City University,Beijing 100083,China;3.Department of Tourism Management,Wuxi Institute of Commence,Wuxi 214063,China;4.HongZe Seasoning Factory of Harbin,Harbin 150030,China;5.Harbin Food Industrial Research Institute,Harbin 150090,China)
The study of the processing technology of low-salt picked tubers mustard sterilization WU Dan1,CHEN Jian-chu1,JIANG Gao-qiang1,LU Sheng-min2,ZHU Ling-bin2(1.Department of Food Science and Nutrition,Zhejiang University,Hangzhou 310029,China;2.Zhejiang Wanli University,Ningbo 315000,China)
A study on the brewing techniques of healthy angelica and astragalus vinegar ZHANG Xiao-yan,YANG Xu-xing,PENG Tao(The Institute of Gansu Province Light Industrial Scientific Research,Lanzhou 730000,China)
Study on the new process of mixed koji production to increase colority and aroma of soy sauce GU Li-Zhong(Jiangsu Food Science College,Huaian 223003,China)
Application of electronic nose on identification of Jinhua ham essence TIAN Huai-xiang*,SUN Zong-yu(School of Perfume and Aroma Technology,Shanghai Institute ofTechnology,Shanghai 200235,China)
Determination of lycopene in tomato and tomato products by high performance liquid chromatography ZHAO Ping-juan,DEND Li-gang,LI Zeng-mei,ZHAO Shan-cang,MAO Jiang-sheng,GUO chang-ying(Central Laboratory Shandong Academy of Agricultural Sciences,Ji'nan 250100,China)
Study on the extraction and the stability of gourd pigment LI Zhi-zhou,LIU Jun-hai(School of Chemical & Environmental Sciences,Shaanxi University ofTechnology,Hanzhong 723001,China)
Plant spices instructions and application in foods industry TANG Lei (Hangzhou Westlake Flavor and Fragrance Co.,Ltd.,Zhejiang 003106,China)
Application of membrane technology in vinegar clarification and its problem and suggestion in China JIAO Wei-zhou,LIU You-zhi,GAO Jing,WANG Su(North University of China Research Center of Chemical Engineering and Technology Taiyuan,Taiyuan 030051,China)
Analysis of flavor components of Maillard reaction products using the acidolysis of collagen from the skin of GIFT Strain of Nile Tilapia WANG Hao1,JI Li-li1,LI Rui-wei2,WANG Hui3,SONG Wen-dong4*,HUANG Xiang-hu3(1.College of Food Science and Technology,Guangdong Ocean University,Zhanjiang 524088,China; 2.South Maoming San-Gao Breeding Base of Maoming City,Maoming 525000,China;3.College of Fisheries,Guangdong Ocean University,Zhanjiang 524088,China;4.College of Science,Guangdong Ocean University,Zhanjiang 524088,China)
Study on aromatic components of fennel seeds LU Zhan-guo,ZHANG Huai-tao,LI Wei(School of Food Engineering,Harbin University of Commerce,Harbin 150076,China)
2008 Issues:  [01] [02] [03] [04] [05] [06] [07] [08] [09] [10] [11] [12]
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