China Brewing 2009 Issue 4 Clarification technology of Kumquat vinegar

Clarification technology of Kumquat vinegar
WANG Dan;SHANG Guanxinchen;JIANG Yan

..............page:104

Preliminary study on rejuvenation and production of the protease-producing strain Bacillus Subtilis
LI Zhongling;ZHANG Qiang;MA Qi;YUE Shuning;ZHANG Hongyan;HU Yunhong;QIN Tao

..............page:102

Optimization of solid-state fermentation conditions of xylanase by Aspergillus niger
YAN Zhenli;CHENG Jieyuan;YANG Fuwei;TANG Qingyuan;ZHANG Haitao

..............page:99

Separation of effective components from yeast extract by hollow fiber membrane
MA Sen;LU Jiajiong;DU Ping;DU Linfan;CHU Lanna

..............page:95

Application of biolog microbes identification syetem in the study of Daqu microbial diversity
LUO Huibo;LI Hao;HUANG Zhiguo;HOU Hua;ZHEN Pan

..............page:92

Antibacterial effect of chitooligosaccharides on E coli
YANG Yuhong

..............page:90

Liquid fermentation kinetics of extracellular polysaccharide by Grifola frondosa
SHAO Wei;QIU Min;TANG Ming

..............page:87

Antibacterial experiment of lactic acid bactoria isolated from camel yogurt
ZENG Xianchun;ZHUANG Weiwei

..............page:84

Optimization of fermentation conditions for α-amylase-producing steam of the moderately halophilic bacteriaand its enzymology properties
KANG Zuangli;HAO Fengxia;HU Wenge;ZHAO Jianpeng

..............page:80

Antibacterial ability of polylysine produced by Streptomyces albus
CHEN Hongman;XIE Jianfei;YANG Yuhong

..............page:77

Property of glucan phosphorylase from a thermophilic Bacterium(Ⅰ)
CHEN Shiqiong

..............page:74

Screening of the sodium chloride-resistant strain with high pyruvate production
GAO Nianfa;ZHANG Miao;ZHAO Weigang;WANG Yong

..............page:70

Identification and characteristics of lactic acid bacteria from the natural fermented acid corn flour
LI Xinhua;CAO Ning;WANG Lingxia

..............page:67

Screening of lipase-producing bacteria and growth bebaviour
XIONG Jie;WANG Fang;CHENG Moxiang;SUN Yanfei;DENG Lei

..............page:65

Detection of S-methyl methionin and relative indexes during the germination of different barleys
WANG Zhimei;DOU Shaohua;GUO Jiqiang;ZHAO Changxian;YAN Rongxin

..............page:144

Determination of Monacolin content in functional red kojic riex by RP-HPLC-PDA detector
WEN Jing;CHANG Ping

..............page:140

Iron content of soy sauce produots in China
HUANG Jiang;LI Wenxian;SUN Jing;DAI Jianhua;YU Bo;HUO Junsheng

..............page:137

Determinution of Ochratoxin A in wine using accelerated solvent extraction combined with high performance liquid chromatography
LI Qianqian;WANG Hua;XU Chunya;XIE Chunmei

..............page:133

Determination of Pb in fruit vinegar by meso-tetra(4-methoxy1-3-sulfophenyl)porphyrin
WANG Tao;HAO Xiaoling;HAN Shitian;LIU Yanqin

..............page:131

Discussion on comprehensive utilization of yellow slurry water
XIE Guopai

..............page:129

Study on application of combined microbes to reduce contonts ofnitrite and sodiunl chloride inpickled mustard tuber
FU Xiaolu;CHENG Yuping;ZHOU Ligen

..............page:127

Production of koji by black-skin-red-koji
LI Kun;CHEN Maobin;ZHU Zhengjun

..............page:124

Optimization of xanthan gum fermentation conditions
CHEN Chao;WANG Jungao;ZHOU Xiyan;HUANG Mengmeng

..............page:121

OptimiTation of fermentation conditions of Mn-SOD produced by Bacillus sp.
KAN Guoshi;XIE Jianfei;CHEN Hongman

..............page:118

Application of response surface methodology in optimization o β-carotene fermentation medium
LIAO Chunli;WANG Fumei;CHEN Lanying;WANG Lianzhe

..............page:115

Effects of glutamic acid fermentation broth on ultrafiltration membrane flux
LI Pingfan;DENG Maocheng;LIN Bo

..............page:112

Comparison of the clarifying effect of different clarifiers on pomegranate wine
SUN Xiaobo;HUA Xubin;LIN Qiao;Li Liuchuan

..............page:109

Technology of ethanol fermentation using yam starch
CHEN He;LI Shiyu;SHU Guowei;ZENG Fenghui

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

Optimization of liquid cultural conditions of wild edible fungi with Se-accumlation
ZHU Yuchang

..............page:61

Antioxidation acitivity of blue pigment from Ophiopgon japonlcus(Thunb)Ker Gawl.
CHENG Chao

..............page:58

Isolation and screening of the yeast from orange wine
YOU Jianming

..............page:55

Total saponin extraction from Gynostemma superfine powder by ethanol
DENG Meilin;WU Tianxiang

..............page:52

Effects of selenium on metabolism and total antioxidation of Cordyceps militari hypha
ZHOU Yifeng;CAI Zhongxiong;QIN Enhua;TANG Qiaoyu

..............page:48

Screening of Bacillus subtilis from Chinese Douchi and its optimization of fermentation conditions
TIAN Yahong;LIU Hui

..............page:45

Screening of cellulolytic Penicillium and optimization of its fermentation conditions
YUE Changwu;LV Yuhong;MO Ningping;LIU Kunxiang;LING Xin

..............page:43

Effects of Gibberllin A3 on malting characteristics of Esterel barley
QIAN Jingya;XIAO Xiang;HUANG Daming;FANG Weiming;YU Huafang;CUI Fengjie;ZHANG Zhicai

..............page:38

Extraction, identification and content determination of polysaccharide from the leaves of Castanea mollissima B1.
HE Lingling;WANGXin;WANG Juan;XU Liang;LIU Bin

..............page:35

Effects of natural fermentation conditions of coconut juice on the production of bacterial cellulose
WANG Zhiguo;ZHONG Chunyan;WANG Xibin;ZHENG Rui

..............page:32

Analysis on antioxident correlation model of buckwheat protein in viro digestion
WANG Xing;WANG Min;WANG Li;HAO Chengchang

..............page:27

Effects of yeast strains and raw materials on β-phonylethanol production in Chinese rice wines
CHEN Shuang;LUO Tao;XU Yan;FAN Wenlai;ZHAO Guangao

..............page:23

Optimization of production conditions of protein feed fermented from Jatropha curcas by Candida utils using response surface methodology
ZHOU Jianli;QiU Shuyi;CHEN Xiuyong;HU Jianfeng

..............page:18

Research progress of 4-Vinylguaiacol and 4-Ethylguaiacol in fermentation industry
CUI Yunqian;CAO Xiaohong;WANG Chunling;ZHOU Guangtian

..............page:14

Microwave extraction technology and its application in the extraction of pectin
ZHANG Kai;HUANG Guolin

..............page:9

Research development on β-amylase
ZHANG Jian;LIN Tinglong;QIN Ying;ZHANG Kaicheng

..............page:5

Research advances on soy sauce flavor compounds
GAO Xianli;ZHAO Mouming;CAO Mingkai

..............page:1

haccp xi tong zai qing zuo jiu sheng chan zhong de ying yong
zuo wen jie ; rong rui fen ; liang feng ; du yan ; li mei tao

..............page:185

Development of kombucha beverage
ZHAO Wenhong;XIAO Yanqing;BAI Weidong;HUANG Yanhao

..............page:182

Development of mung bean Saussurea fruit yogurt
CHEN Wei

..............page:179

Development of momorctica charantia & p18nltensis beer
YANG Jiyuan;YUAN Zhong

..............page:176

Production of pueraria beer with the process of whole wheat beer and its nutritional evaluation
CHEN Xiaomei;ZHANG Xiaofeng;ZHANG Lei;ZHU Mingjun;HAN Ping

..............page:173

Production of ice rice wine with mung-bean flavor and low alcohol
WANG Jianguo

..............page:170

Production of cider by immobilization yeast
WU Maoyu;GE Bangguo;MA Chao;HE Fatao;ZHAO Yan;SONG Ye;XIAO Lixia

..............page:167

Processing technology of plum health vinegar
CHEN Li

..............page:164

Production tehnology of compound vinegar of apple and pear
MA Rongshan;SUN Jia

..............page:161

Development of ginger honey pear juice fruit milk
GENG Lijing;ZHOU Wei;ZHANG Yu

..............page:159

Preparation and antimicrobial activity of water-soluble yeast glucan
DU Liping;XIAO Dongguang;QI Yeming;NIU Hongyan

..............page:157

Preparation and properties of soybean lecithin azithromycin cationic liposome
ZHANG Weiguang;LIANG Jihong;XIAO Yinghui;AN Hong;DI Kai

..............page:153

Determination of antibiotics and estrogen in meat and milk
LI Yuejuan;LIU Xiaofeng;ZHAO Jinlian

..............page:151

Analysis of volatile components in tea using simultaneous distillation exatraction-gas chromatography-mass spectrometry
DING Fangtin;DONG Yisheng;PENG Shulian

..............page:147