China Brewing 2012 Issue 8 Changes of primary higher alcohols during the traditional and new rice wine fermentation process

Changes of primary higher alcohols during the traditional and new rice wine fermentation process
ZHOU Jiandi;JIANG Yujian;ZOU Huijun;TAN Leihua;SHEN Bin

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

Immobilization of xylanase by the chitosan-glutaraldehyde
GAO Qiyu;XU Guangcui;LI Xiaoying

..............page:66-69

Rapid detection of bacterial count in pasteurized milk with impedance method
CHEN Qiaoyan

..............page:89-91

Research on brewing techniques of Gonggan oranges wine
LIU Gongliang;BAI Weidong;ZHAO Wenhong;DIAO Suqing

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

Preparation of set yogurt with chrysanthemum
SUN Peng;HUANG Junhong

..............page:168-171

Butanol production from wheat bran by Clostridium acetobutylicum 8016
LIU Li;SHI Jiping;SUN Junsong;WANG Jianping;LIN Zengxiang;SHEN Zhaobing;JIANG Biao

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

Study on the correlation of flavor of Luzhou-flavor liquor with sensory evaluation
SHAO Yan;ZHANG Suyi;ZHU Cheng;HOU Bingfeng;ZHOU Jun;ZHENG Wei;ZHANG Lian

..............page:92-95

Optimization for extraction of collagen from skin based on MATLAB
ZHANG Chao;WANG Feifei;HU Weimin;LI Zuowei;YAN Xiangyan;SHAO Wei

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

Study on vitro antioxidant activity of anthocyanins from blackcurrant
ZHANG Yinglei;LU Shuwen;YAO Xinmiao;REN Chuanying;ZHAN Yan;LI Jialei

..............page:73-77

Optimization of extracting soluble sugar from Ziziyphus jujube Mill.Junzao with response surface methodology
GUO Ming;WU Cuiyun;JIANG Hui

..............page:51-54

Determination of total flavonoids from tarragon with EtOH-K2HPO4 aqueous two-phase
GU Yujuan;PENG Yang

..............page:156-158

Safety of using Rhizopus spp.in food industry
LUO Xiaomiao

..............page:10-14

Determination of polyehlorinated biphenyls in fish with combination of ultrasonic extraction and gas chromatography
JI Xianzhi

..............page:116-119

Study of compound healthy yoghourt of burdock and resistant starch
ZHANG Man

..............page:130-132

Application study of different clarifying agents on removing the second precipitation in brewed soy sauce
ZHANG Lihua;HE Yutang

..............page:145-146

Effects of edible coatings on preservative property of summer black grape
JIANG Hongying;WU Shuqing;WANG Xufang;HE Meixian

..............page:106-109

Enzymatic hydrolysis technology of buckwheat flour on improving fermentation alcohol content process
QIN Tao;MA Qi;ZHANG Qiang

..............page:63-66

Preparation of Lentinus edodes foot beverage with an enzymatic method
CHEN Zhenqing;XIONG Danping;WANG Hongxun;AI Youwei

..............page:175-177

Application of bentonite in clarification of blackberry wine
WANG Ying;ZHOU Jianzhong;HUANG Kaihong;MA Yanhong;SHAN Chengjun;LI Ying

..............page:47-51

Determination of total flavones content in Shanxi aged vinegar
PENG Xiaoguang;YANG Lin'e;LI Ting;HAN Jianxin;WANG Zhengzheng

..............page:151-153

Identification and management of the Chinese vintage liquor
LI Jian;JIANG Xue;CAO Yuefa;WU Xiaosong;ZHAO Yuxiang;REN Jun

..............page:6-10

Fermentation method of high ratios of biobutanol with Landoltia punctata
LI Xinbo;JIN Yanling;GAO Xiaofeng;ZHANG Guohua;ZHAO Hai

..............page:85-88

Screening and evaluation of microbial strains for the production of 10-HDA
TAO Wenqing;GUI Yanwen;WANG Tengfei;WANG Ruiming

..............page:123-126

Study on the fermentation mechanism of rice wine
REN Fei;HAN Zhenqiong

..............page:140-143

Detection for aminobenzoates essence in wine by sensory evaluation methods and high performance liquid chromatography
WANG Kaiyu;WU Shuai;MA Peixuan

..............page:153-156

Extraction of oligoprocyanidins from grape seed with ultrasonic treatment followed by microwave treatment
CHEN Yinru;KANG Jian;ZHAO Furong

..............page:23-28

Extraction behaviors of L-lysine in liquid emulsion membrane
ZHANG Jian;YANG Xinni;TAO Tuoyan;GAO Bing

..............page:137-139

Evaluation of vinegar-making characteristics by different apple varieties
CHEN Ping;WANG Yuying;ZHANG Yugang;LIANG Meixia;ZHU Jun;DAI Hongyi

..............page:36-40

Optimization of preparation technology of fennel essential oil microcapsules
SHI Hui;JING Siqun

..............page:112-116

The application of rye non-starch polysaccharides gel in sausage
ZHANG Jingwen;DONG Jilin;SHEN Ruiling

..............page:77-81

Research on fermentation techniques of navel oranges wine
LI Weixiong;LIU Gongliang;CHEN Wei

..............page:188-190

Diversity and characteristics of dominant microbes in Xiaogan rice wine
JIAO Jingkai;YI Huaxi;ZHANG Lanwei;HAN Xue;ZHANG Yingchun;DU Ming;ZHANG Lili;ZHANG Shuang;ZHANG Li;LIU Hui

..............page:14-18

Study on the optimized formula of buckwheat milk tea
GONG Fayong;XIAO Shiming;ZHANG Zhong

..............page:166-167

Optimization of acetic acid fermentation conditions of sea buckthorn fruit vinegar
NIU Guangcai;ZHU Dan;WEI Wenyi;WANG Yongling;GUAN Chen

..............page:55-58

Optimization of extraction technology of polyphenols in pomegranate seed using organic solvent assisted by ultrasonic wave
SUN Jingtao;DONG Juan;ZHANG Rong;ZHU Xinrong

..............page:102-105

Microwave extraction and measurement of oligosaccharide from Chinese yam
ZHOU Li;TANG Zhonghou;YANG Xiangdong;SHAO Jihong;WANG Feng;SHI Xinmin

..............page:44-46

The processing technology eliminating turbidity and deposition in solid brewing vinegar
SONG Zhimeng

..............page:147-148

Application research on red monascus pigment of color enhancement on soy sauce
ZHAO Jixing

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

Review: Microorganism applied in Chinese fermented condiment
LI Youjun;ZHOU Li

..............page:1-6

Study of fermentation process in bi-yeast banana-pineapple mixed wine
PAN Yanli;HUANG Xia;YANG fengmin;QIN Haiyuan;Huang Weiping;MO Jianting;SHI Xiaofan;XIAN Shiqiu

..............page:178-183

Research on new functional chicken egg yolk yoghurt
WANG Bin;PENG Zhihong;LI Heping;LI Yunfang;WEI Jianchun

..............page:172-175

The research of Tibetan kefir fermenting wort drink
YUE Chun;MA Changxin;YANG Huijing

..............page:183-187

Comparative research on flavonoids extraction from Portulaca oleracea L.by ultrasonic method and microwave method
ZHAI Shuoli

..............page:120-122

Optimization extraction conditions of flavonoid from Flavera bidentis (L.) Kunta leaf by RSM
ZHAO Juanjuan

..............page:70-73

Synthesis of perfume isoamyl acetate by ionic liquid
WEI Benmei;BIE Miao;ZHANG Zhiyong;DAI Zhiqun;GUAN Jintao

..............page:135-136

Screening of esterase-producing bacteria from medium and high temperature Daqu
LIU Yang;XUE Zhenglian;HUANG Zuyao;ZHAO Mengmeng

..............page:99-102

Response of Nostoc flagelliforme in liquid suspension culture to polyethylene glycol (PEG) simulated drought stress
ding zhen ; jia shi ru ; wang wen zhe ; tan ning ;tan ning

..............page:82-84

Selection of Bifidus factor
WANG Jian;LI Zijuan;WANG Changgang;LUO Hongxia

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

Isolation and purification of flavonoid form lotus leaf with HPD-100 maxroporous resin
GAO Li;WANG Yanlong;XIONG Yunjing;HU Qingling;WEI Chang

..............page:127-130

chan xue yan he zuo zhu tui zhong xiao shi pin qi ye ke chi xu fa zhan
shao wei ; tang ming ; chou min ; xiong ze

..............page:191-192

Ethanol fermentation from sugar beet with immobilized yeast
WANG Zhiye;YANG Hui;ZHAO Xiaofeng;GUO Qi

..............page:61-62

Optimization of extraction of collagen from silver carp scale by alcalase
LI Hongfang;WANG Feifei;LI Zuowei;TANG Ming;YAN Xiangyan;SHAO Wei

..............page:58-60

Preliminary investigation of four trace dements Zn, Mn, Cu and Fe in seven minor grain crops in Ningxia Yanchi
WANG Caiyan;SHI Xin

..............page:149-150

Optimization of fermentation process for apple wine by response surface methodology
WANG Yuying;DAI Hongyi

..............page:19-23

Extraction of anthocyanins from mulberry wine lees
ZUO Yong;LI Yang;XIE Hui;QI Feng

..............page:40-44

Study on the improvement of glucoamylase fermentation transition rate with oxygen-enriched equipment
BI Jing

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

Processing technology of fermented Pyrus calleryana D.wine
WU Guoming;WU Fanghua

..............page:162-165