China Brewing 2010 Issue 9 Comparison of extracting lycopene by ultrasonic method and microwave method

Comparison of extracting lycopene by ultrasonic method and microwave method
zhao juan juan

..............page:109-111

Research advance of Rhizopus in the fermented soybean food
zhang jin lan ; lu zuo ; ji feng zuo ; jin wei wei

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

How to prevent barrel packed vinegar from barrel-swelling problem
ma jing li ; qian feng

..............page:123-127

Optimization of extraction conditions of garlic wine
li yao ; zhou wen hua ; pu yi zuo

..............page:52-54

Extraction and anti-oxidant characteristics of polyphenols from amaranth seed
liu shi kai ; li zuo ; chi dan dan

..............page:80-82

xin xi dong tai

..............page:12,44,72,108,122,127,157,172,186

Fermentation with pure and mixed strains and traditional fermented food
zhao de an

..............page:15-17

Fermented tempe with Rhizopus oryzae and shelflife of the product
li li ; zhong xiao min ; jiang li zuo

..............page:31-35

Brewing technology of blackberry vinegar
dan lian gang

..............page:158-159

Comparison of low-salt solid-state fermentation and spraying-extraction-in-pool fermentation for soy sauce production
huang chi du ; lu zuo

..............page:5-8

Dynamic variation of phenolic compounds during the production of red jujube wine
li xuan ; liu lin wei ; tang li li ; sun li fang

..............page:114-117

Optimal use of steam condensate in MSG intermittent single-effect concentration crystallization pot
liang li he

..............page:136-138

Synthesis, characterization and antibacterial activity of complexes of tombarthite with chlorophenoxyacetic acid and 8-hydroxyquinoline
li xiao fang ; fu guo qing ; feng xiao qiang ; yang sheng

..............page:67-70

Extraction technique of pigment from black rice hulls by ultrasonic
sun xiao xia ; wu shan shan ; wang gai ling

..............page:133-136

Primary study on mellow Luzhou-flavor liquor from northern Anhui
wang ming yue ; liao hong mei

..............page:128-130

Progress of microbial transglutaminase - a super binding agent
guo yong ; li dang sheng

..............page:18-21

Antimicrobial activity of fermentation broths from 10 kinds of fungi
zhang qiu sheng ; xu bing lian ; liu lin de ; liu hao ; cheng xian hao ; zhang yu xiang

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

Process techniques and features of Chinese wine cured egg
wang jian guo ; you ming tai

..............page:138-141

Improving the flavor quality of soy sauce through production processing
lin zu shen

..............page:13-15

Optimization of slant culture medium of white Aspergillus
gao lin feng ; tang qing li ; wu tian xiang

..............page:93-96

Optimization of fermentation conditions of Monascus pigment using corncob hydrolyte
xing shu zuo ; zhou ying ; liu kai hua

..............page:130-133

Research progress of algal polysaccharide-degrading enzymes
guan bin ; ni xue peng ; li yue ming ; han jian you ; xu jian chun ; kong qing

..............page:8-12

Fermentation condition of chitinase produced by a marine bacterial strain
yin zuo ; zu guo ren ; sun hao ; kong fan dong

..............page:101-105

Gene cloning and sequence analysis of Shiga toxin-producing Escherichia coli O157
li zuo ; sun yan feng ; wang fang ; xiong yan

..............page:65-67

Effects of xylitol on mulberry wine fermentation and its response measure
cheng tie yuan ; li ming chun ; liu bin ; xia bing bing ; zhang ying

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

Screening of mult-traits industrial strain of Saccharomyces cerevisiae and its characters
guan ni ; yang deng feng ; mi hui zhi ; lu zuo ; huang ri bo

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

Distribution rules of the trace elements in the special-flavour liquor during distillation
zhang zhi gang ; wu sheng wen ; lai ming xia ; chen fei ; xie xiao lan

..............page:143-145,151

jing shi nei jiu xing shuai lu

..............page:183-185

Brewing technology of Sapium discolor honey wine
zhang li zhen ; zeng zhi jiang ; yan wei yu ; wu xiao bo

..............page:180-183

Extraction methods of protein from Oenococcus oeni
zhang guo qiang ; fan ming tao ; liu xiao jiao ; li ya hui ; fang jiang ping

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

Effect of Sichuan Luzhou-flavor liquor tail on liquor quality
zhang ; ma rong shan ; cheng shi ; tang sheng hao ; dai qi jing ; dong ling xu ; han tao ; yu ying

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

Research progress on rice wine starters in the world
liu zuo jing ; qiao fa dong

..............page:21-25

Study of the vinification characteristics of superior wine yeast
yuan wei ; wang xue feng ; liu yan lin

..............page:48-52

Analysis of volatile compounds produced by Bacillus subtilis E20 with GC/MS technique
guo cheng shuan ; ou yang pu yue ; xie he

..............page:153-155

Optimization of enzymatic extraction conditions of skin collagen from cod(Gadus morrhua)by response surface method
ma zuo ; wang xiao dan ; cheng he ; zhao chang xin

..............page:83-85

Effect of microwave on the extraction process of walnut oil
zhang yan yi ; li fang fang ; xu ju ying ; jing si qun

..............page:77-80

Growth and acid producing characteristics of three flavor lactic acid bacteria strains
wang fu jie ; lu zuo ; qu yan ; chen bin ; zhang jian

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

Production optimization of almond hawthorn wine
he kuo ; zhang xiu zuo ; wang li xia ; shi zhong lin

..............page:168-170

Identification and analysis of spoilage fungi in juices
hao tian zuo ; zhou zuo ping

..............page:155-157

Extraction and stability of chlorophyll from lotus leaves
zhang hai ying ; lei jia hong ; huang hai bo ; zhu jia yu

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

Determination of flavor components in P.pyrifolia and pear vinegar by GC/MS
cui tao ; zhong hai yan ; chang jian jun ; zhao yuan ; li mei

..............page:146-149

Study Progress of fermentation conditions of L-histidine and screening of high productive strain
sun xi ye ; yang ping ping ; li xuan ; wang yan

..............page:28-30

Production of black plum-Bifidus yogurt
xu hai xiang ; li zhi fang ; wu ming liang

..............page:178-179

Tolerance characteristics of the gastrointestinal tract and cholesterol-lowering effects of Kluyveromyces marxianus K1 from Tibetan Kefir
liu hui ; li chen ; yang lei ; jia hui ; zhang hong xing

..............page:61-64

Preparation of whey cheese
zuo wen jie ; cui jian yun ; ren fa zheng

..............page:173-174

Analysis of flavor components in Yunxiao vinegar by GC-MS
yang xi ; yang ji tao ; qiao hai jun

..............page:149-151

Processing technology and stability of Amygdalus communis L protein beverage
shi hui ; liu jun ; zheng li ; hou xin min ; luo zuo

..............page:89-93

Extraction of pumpkin pigment by macroporous resins
wang ying

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

Fermentation technology of raspberry wine
wang li juan ; wang ming li ; xu ruo yang

..............page:160-163

Research and development of a fermented beverage from sweet potato leaves
ye wen feng ; leng gui hua ; peng ling

..............page:170-172

Functions and application prospect of Douchi fibrinolytic enzyme
sun yue e ; wang wei dong

..............page:25-27

Optimization of formula of the apricot kernel yogurt by response surface methodology
shen fa zhi ; huang yong guang

..............page:97-100

Protoplast formation and regeneration of Saccharomyces cerevisiae and Kluyveromyces marxianus
bao wei xia ; wang jing jie ; wang xiao zuo ; chen you qiang ; xu xu ping

..............page:42-44

Screening of high yield xyhnase mutants by protoplast UV-mutagenesis
zhang xin feng ; zhang hua shan ; wang wei ping ; chen wei ; yang fei

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

Extraction of 10-HDA from royal jelly
geng jing zuo ; yu ai hong ; zuo xiao tao ; zhou guang tian

..............page:86-89

Production technology of set Toona sinensis yogurt
li xiang li ; liu jing

..............page:175-178

Application of glycos-esterifiable koji in soybean paste production
kong de zhu ; wang hai ying

..............page:118-121

Screen of lactic acid bacteria used for yogurt production
wu rong rong

..............page:54-58

Determination of ethanol in wine by gas chromatography
chen xia

..............page:152-153

Application of egg white solution in removing the second precipitation in soy sauce production
sun ya wen

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

Production of green tea wine
wang zuo ; wang jia lin

..............page:163-167