China Brewing 2008 Issue 3 Development of a new type fermented rice beverage

Development of a new type fermented rice beverage
REN Youhua;ZHOU Chuanyun

..............page:86-91

Study on the preparation of chrommium-rich yeast
ZHANG Shuai

..............page:91-93

Fermentation technology of persimmon wine
DU Kun;HE Jianpeng

..............page:94-95

Fermentation technology of Chayote wine
XU Xiaochun;LIN Chaopeng

..............page:96-98

Prescription design on nutritional apple vinegar
YANG Pingfang;LI Zhixi;LIN Yifeng

..............page:84-86

Discussion on national microbiological criteria for traditional brewing foods
BAI Fengling

..............page:81-83

Study on determination methods of 3-Chloro-1, 2-propanediol (3-MCPD) in soy sauce
TONG Kexing;ZHANG Hua;JIANG Jun;LI Haiyan;LI An

..............page:78-81

Determination of loganin in cornus and cornus health wine by HPLC
YANG Jianfang;WANG Chunxia;LU Fuping;HUANG Mingyong;GAO Wenyuan

..............page:75-77

Traditional process technology of the Shaoxing dice sufu
WU Guangzhong;XU Guanlian

..............page:74-75

Research on the production of soy sauce with corn lees
ZHANG Chunling;DU Yiwen;TIAN Guizhi

..............page:71-73

Study on the techniques of koji-making by heavy layer ventilation method in Jiaxing
WANG Jianguo

..............page:69-71

Analysis on different anticorrosive agents in soy sauce antistaling
ZHANG Lihua;HE Yutang

..............page:67-68

Study on the deacidification of Kiwi wine
ZHAO Lei;CHEN Maobin

..............page:64-66

Screening of nuclease P1 high-yield strain by microwave-induced mutation
SU Long;CHEN Xianling

..............page:62-64

Effect of polygonum multiflorum thunb leaf on the quality of Qu
LI Xinshe;LU Bushi;WANG Lianghong;LI Xiaofang;HUANG Haiyan

..............page:43-44

Study on the processing technology of bramble vinegar
L(U) Yingjie;L(U) Shuxia;GAO Songfeng;ZHANG Huiwen

..............page:39-42

Primary study on the anti-oxidant activity of drinks fermented with bamboo and pine leaf
ZHA Yong;YU Xiaobin;PAN Chunli

..............page:36-38

Isolation and identification of lactic acid bacteria from natural fermented vegetable juice
LI Fengmei;WANG Xiao;ZHANG Shuangling;BAI Haoran

..............page:33-35

Screening of cellulase high-yield strains by mutant
LIU Chunfen;HE Zhifei

..............page:29-33

Research progress on dietary fiber in the world
WANG Yanling;LIU Dong;FU Quanyi;LI Jianbin;DENG Ligao

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

Research progress on control of acetaldehyde in beer
CAI Yong;WANG Zhaoyue;YAN Benju

..............page:4-6

Potential applications of nanotechnology in fruit wine industry
WU Bin;ZHANG Konghai;LI Jianfang;ZHOU Feng

..............page:7-8,35

Study on the processing technology of novel sacchariferous starter for Chinese liquor
ZHANG Qisheng;LIU Zhonghua;ZHANG Wenxue;FANG Xiaopu;HU Cheng;WANG Zhongyan

..............page:9-11

Study on predominant microflora in glutinous rice wine
WANG Yanping;CHENG Qiaoling;ZHANG Yang;LIN Weili

..............page:12-14

Study on the factors influencing enzymatic hydrolysis of porcine blood protein
MA Meihu;ZHANG Chunli;FU Xing

..............page:14-16

Optimization of solid-substrate fermentation to improve the content of soybean meal protein
YANG Xu;CAI Guolin;CAO Yu;LU Jian

..............page:17-20,38

Study on hydrolysis of soybean protein isolated by alkaline proteiase 2709
LI Yuzhen;XIAO Huaiqiu;LAN Lixin;LIN Qinlu

..............page:21-23

Study on techniques to remove protein from lentinan
JIA Shuzhen;WANG Chengzhong;YU Gongming

..............page:24-26

Molecular analysis on diversity of culturable yeast isolated from Daqu
CHU Xueying;HUI Fengli;LI Xiaohui

..............page:27-29

Development of aloe-medlar-grape wine
WU Fengnan;ZHAI Mingchang;GAO Meihui

..............page:99-101

tan jiu biao de ying xiao gong neng
tang wen long

..............page:102-104

da zuo kou wen hua yi cun yu niang jiu
bao qi an

..............page:104-105

ri ben niang zao xie hui zhi wen zhai
song gang

..............page:106

wen : ju hua nuo mi jiu de yan zhi ?
wang jian guo

..............page:107

wen : ting yuan niang zhi cu de ji shu ?
wang min

..............page:107

Study on the extraction of protein from beer lees by alcohol-alkali method
LI Na;LI Zhidong;LI Guode;ZHENG Zhiguo;WU Shiwei;LIU Yefei;WU Di

..............page:60-62

Research and development of scallop skirt sauce
KONG Fandong;DING Qi;ZU Guoren;SUN Hao;JI Ying

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

Study on inulinase production by Aspergillus niger with solid-state fermentation
LI Xiaodan;LI Bingchao

..............page:54-56

Study on the technology of liquid glucose and the mutual work of liquefying and saccharifying enzymes
LI Xiang;LIU Yuting;FENG Lizhuang;QI Yunhe;ZHANG Liang;MA Lianqing

..............page:51-53

Study on the recovery of high-quality alcohol from waste beer
ZHOU Guangtian;TIAN Ye

..............page:48-51

Studies of osmotic stress on yeast physiological functions
WANG Jihua;XUE Yongchang;GAO Sheng;TANG Jiaxin;YU Zhimin;ZHAO Changxin

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