The relationship between the Iodine number,Methylene blue adsorption,Caramel adsorption and the pore structure of activated carbon have been analyzed.

Some kinds of activated carbon selecting methods for treating natural water at present, such as activated carbon inspection method, micro column rapid breakthrough method (MCRB), tannic acid value and caramel decolorization rate determination and the method of determining the relationship between the pore size distribution and adsorption capacity, have been reviewed.

Producing high red index caramel for sauce from xylose mother liquor;

The Influence of the Fructose Corn Syrup on the Quality of Caramel;

Research on the preparing of Caramel in Laboratory;

Study on the production of caramel pigment by extrusion;

Studies on production technology of caramel pigment used in beverages;

Study on preparation caramel pigment from wheat B-starch;

Study on the preparation of acidproof caramel color;

Research on the application of Fenton oxidation to remove Caramel color of sauce wastewater;

An overview on the current situation, classification, manufacture methods, properties and application of caramel color is presented.

Photometric determination of 4-methylimidazole in caramel;

Technological study on the special caramel for soy sauce