China Brewing 2010 Issue 1 Optimization of fermentation conditions of capsaicin analogues

Optimization of fermentation conditions of capsaicin analogues
jin hong xing ; tian fang ; cheng wen yu

..............page:70-72

Analysis of the phylogenetic relationship of Cranoderma lucidum based on ERIC-PCR technique
gao xing xi ; yao qiang ; li xiao hui ; kong ming ; lang xiao

..............page:46-47

Isolation and characterization of alcoholic fermentation bacterium for potato residue
su zuo zuo ; xu hong ying ; wang mu hua ; cheng hai qing ; xiao jin chuan

..............page:50-52

Biological characteristics of recombinant Pichia pastoris 16B2 for beefy, meaty peptide
zeng song rong ; wang yan ping ; yang ming

..............page:32-35

Inhibition of red wine on tyrosinase
du zhi yun ; tang zhi kai ; mo rong qing ; wei xing chuan ; zhang

..............page:53-55

Adsorption performance of macroporous resins for polyphenols in pineapple peel
deng mao cheng ; li jing ; wang yao

..............page:76-79

Estimate model of liquor on MATLAB based on the BP neural network
tao xue rong ; chen shun ling ; sun yong

..............page:94-96

Comparative study on extraction of Rhizoma Imperatae polysaccharide
qiu dan ping ; zou yong fang ; huang suo yi ; luo mi ; luo yong lin ; chen suo

..............page:108-110

Extraction and determination of flavonid from plumula nelumbinis
cai ding jian ; liu cha hua ; zhong hong ming ; liu hui ; mao lin chun

..............page:132-135

Brewing of sauce-flavor liquor with bran koji
ma rong shan ; yu ying

..............page:138-140

Technologcial conditions of Lentinus edods sauce by enzymolysis
zuo jin ; li hui xing ; li jie

..............page:135-137

Progress of yeast extract
du zhi hong

..............page:15-16,79

Extraction and determination of the total flavones from leaves and flowers of Castor
jiang xin long

..............page:129-131

Combined mutation and screening of lactic acid bacillus SC
liu ying ; pan jun fu ; xie wei tian ; xu chun hou

..............page:58-61

Screening and breeding of high activity glucoamylase strains
yang dan dan ; qian zhi wei ; chen mao bin ; li rui li ; fang shang ling

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

Application of xylanase in alcoholic fermentation of corn
wang ying ; xiao dong guang ; guo xue wu

..............page:20-22

cheng zhe , tian zhi dao ye ; si cheng zhe , ren zhi dao ye !

..............page:插1

Extraction of oligomeric proanthocyanidins from grape seeds
wen gang ; li li qun ; sui xin

..............page:111-113

Screening of xylose fermentation yeast to produce ethanol and its application
zhao cai yun ; wang yi jing ; guan dong ming ; li jian fei ; zhu shu quan

..............page:64-67

Technology of sweet potato and pumpkin yogurt
wei qun ; zhao jun ; zhang zong bao

..............page:151-154

Production of 6°P low-carbonhaydrate and low-alcohol beer by high-gravity brewing technology
ma ya hong ; wang chun xia ; wang yao ; lu fu ping

..............page:154-157

Production technology of fine rice wine
xiong du ming ; peng guang hua ; liu liang zhong ; gao jun jun

..............page:162-164

Production technology of low-sugar soy sauce
liu hui yong ; liu rui qin ; wang rui guo ; li li min

..............page:100-101

Processing technology of sour cowpea
liu rui ; zhou cai xia

..............page:143-145

Production technology of grape beer
liang li he

..............page:113-114

hai wai wen zhai

..............page:186

Screening and identification of strains of lactic acid bacteria with angiotensin converting enzyme inhibitory activity
jiang zhan mei ; huo gui cheng ; wu gang ; tian bo

..............page:39-41

Changes of fungi during strong flvour Daqu preparation
wang shi kuan ; pan ming ; xu yan li ; yuan cheng jin ; yu hai guang

..............page:42-45

Construction of microbial fingerprint in Chinese liquor production by DGGE technique
shi si ; zhang wen xue ; deng yu ; zhong fang da ; hu feng

..............page:118-120

Optimization of processing parameters of cellulase immobilization on chitosan beads
zhang meng zuo ; lin zeng xiang ; zhang hong man ; huang he

..............page:17-20

Production of fermented health drink with wild south jujube
luo deng hong

..............page:164-166

Optimization of liquid fermentation conditions for fibrinolysin production by Rhizopus chinesis 12# using soybean cake as nitrogen source
li shu wen ; liu xiao lan ; du lian xiang ; xian hong quan

..............page:23-26

Processing technology of Quzhou citrus wine
yuan hui ; bai yun feng ; chen qing qing

..............page:158-161

Processing technology of seafood sauce with hydrolyzed scallop skirt
chu shui jing ; nong shao zhuang ; wang shan shan ; li shu xia

..............page:146-147

Analysis of main organic acids in spoilage rice wine
feng de ming ; sun shi qing ; ma hong xia ; sun guo chang ; sun pei long

..............page:125-128

Extraction of alginates by enzymatic hydrolysis
li de mao ; chen li mei ; zhao yu shan ; wang hong xia ; ye nai hao

..............page:88-90

Study on the extraction of gingerol in ginger slag with supersonic radiation
kong fan dong ; wang lian feng ; zu guo ren ; sun hao

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

Combound mutation screening of hyaluronic acid high-yield strain
huang jin ming ; zhang jing ; wang jiang bo

..............page:73-76

Effects of mutation methods on pigments production by Monascus purpureus
wu hua chang ; ma qin yuan ; deng jing ; fang chun yu ; jiang de sheng

..............page:55-57

Single cell protein production by corn stalk with solid-state fermentaiton of multi-strains
ma xu guang ; zhang zong zhou

..............page:26-28

Microwave extraction technique and anti-oxidation activity of total flavonoid from Xinjiang apocynum venetum leaves
chen hong mei ; wei ben mei ; zhang zhi yong

..............page:105-108

ke xue yin jiu you yi jian kang yu fang zhi bing
wang jian guo

..............page:180-185

zhong guo li shi shang jiu wen hua yan jiu luo hou yu jiu wen hua fa zhan de yuan yin
qu chao ; zhang gen sheng ; hong hai cheng ; mao di rui

..............page:176-180

Application of polymerase chain reaction in fusant identification
bai xiao qing ; he yi ; zhang wei ; yuan yao wu

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

Mechanism of meat flavor formation and its research progress
cai wen zuo ; xia yan bin

..............page:9-12

The preliminary study on the enzyme characters of phytase in corn germination
wang xiao dan ; li xiao jun ; li xiu lin ; zuo jing ; zhao chang xin

..............page:80-81,131

Mutation and selection of carotenoid-producing Rhodotorula
niu chun hua ; ding dong hong ; xu wen jing ; jiang zuo zuo ; li yu qiu ; wang jing hui

..............page:61-63

Changes of physiochemical indexes in pickled Yacai
xu kun ; lei ji ; li bo ; sun jun xiu

..............page:29-32

Recent progress on functionality of soy sauce
yuan yuan ; lu zuo ; huang chi du ; ji feng zuo ; liu peng ; cheng yong qiang

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

Production technology of fucoidan beer
yue zong cui ; zhou guang tian

..............page:148-150

Application of Aspergillus niger ZM-8 space mutant strain in soy sauce fermentation
zhang zong zhou ; chen zhi bin ; zhang yang

..............page:82-83

Protoplast fusion of alcoholic fermentation yeast and pigmented yeast
wang yan ; zhang wen xue ; guo hong cheng

..............page:68-70

Review on application of fermentation technique using uncooked raw material
ruan cai biao ; he jian ; li wen hua ; tu guo quan

..............page:4-8

Factors affecting the quality of soy paste and technological improvements
cao bao zhong ; su ying hui ; zhao xiao wen

..............page:115-118

Application of response surface methodology for processing technology of Xinjiang big Sea buckthorns drink by lactic acid fermentation
wang ji guo ; gu jing jing ; wang ai qin ; kang jian

..............page:96-99

Fermentation technology of oat yogurt
deng kai ye ; li zuo yang

..............page:141-143

A possibility flavor formation of strong-flavor liquor -- migration of pits microorganisms
li zuo ; feng xue yu ; xie shan ci ; qiu shu yi

..............page:48-50

R&D of pickle yellow chive
li xue gui

..............page:167-169

Establishment of fingerprint of pueraria vinegar by HPLC
zhao zuo juan ; zhang xiao feng ; han ping ; wu yu ming ; zhu ming jun

..............page:123-125

Determination of sulfur dioxide and its source and food safety analysis in pickled garlic
li li jun ; lu mei huan ; yue shu ning

..............page:121-122

haccp zai nan gua ru suan fa jiao yin liao sheng chan zhong de ying yong
chen jin ri ; ran xu ; liu xue wen

..............page:169-172

Optimization of saccharification process by single enzyme based puffed ingridient
yang yong ; shen de chao ; zhang shao cai

..............page:84-88

Research progress on brown rice starter in China
niu guang cai ; zhu dan ; li zhi jiang ; zuo feng

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

guo wai pu tao jiu shi chang xi fen : yan jiu xian zhuang ji jie jian
li jia gui ; jia jin rong ; he li gong

..............page:173-176