China Brewing 2014 Issue 4 Application progress of microbial flocculant in food industry

Application progress of microbial flocculant in food industry
CHEN Shien;,GAO Xudong;,HU Xiaopeng;,YE Yongli;

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

Review of the current technique on food safety detection
GUO Peiyuan;,LI Yang;,LIU Bo;,XIANG Lingzi;

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

zhong guo niang zao za zhi zheng gao qi shi

..............page:8

Research progress on ergosterol
CAO Longhui;,HONG Zechun;,LI Xiaojun;,ZHAO Wenhong;,ZHU Hao;

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

Summary on rennet producing microorganisms
FENG Ruizhang;,LI Xuepeng;,LIANG Qi;,SHI Xixiong;,WEN Pengcheng;,ZHANG Weibing;,ZHANG Yan;

..............page:13-18

Research progress on fruit quality characteristics of wild strawberry
AI Duiyuan;,SHAO Xiaoqing;,YUN Jianmin;,ZHANG Wenwei;,ZHAO Hongyuan;

..............page:19-22

Development of konjac fly powder
WANG Chao;,YOU Zhineng;,ZHU Yupeng;

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

Research progress of process technology and quality characteristics of sweet rice wine
SU Yuting;,ZHAO Siming;

..............page:27-30

Comparative studies of yeast on growth, development and reproduction of Drosophila melanogaster
LIU Qi;,PENG Yu;,SUN Meiling;,SUN Tongqing;

..............page:31-34

Optimization of Saccharomyces cerevisiae medium with molasses as carbon source
CHEN Xue;,ZHAO Xiaoli;,ZHEN Yuguo;

..............page:35-38

Effect of different conditions on ochratoxin A production by Aspergillus carbonarius
CHEN Kai;,CHEN Lunjia;,HAN Shunyu;,SONG Rui;,WANG Jing;

..............page:39-43

Secreting expression of porcine interferon-β in genetically engineered Pichia pastoris
GAO Zhiming;,LIU Jun;,YAN Dazhong;,ZHANG Guohua;,ZHAO Qinqin;

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

The microencapsulation and stability of flavonoids from corn silk
LI Feng;,LI Yan;,TAO Zhijie;,XU Hui;

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

Optimization of ultrasonic wave extraction of antioxidant substances from Malus baccata by response surface methodology
CUI Yanyan;,L(U) Na;,LIU Yang;,SHEN Minghao;,XIA Haiyang;,ZHANG Jie;

..............page:52-55

Optimization of fermentation process by mixed Bacillus strains
CHEN Danxia;,HE Huamei;,LI Shuzhen;,PAN Jinquan;

..............page:56-60

Comparison of different extraction methods of Cyperus esculentus oil
JING Siqun;,LI Chaoying;

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

Optimization of ultrasonic-assisted solvent extraction of anthocyanin from red-flesh apple by response surface methodology
DAI Hongyi;,DOU Yuhui;,SUN Xiaohong;,ZHANG Yugang;,ZHU Jun;

..............page:65-70

Comparative study of apple cider fermentation process
DAI Hongyi;,SONG Jing;,XIA Lingling;,ZHANG Yugang;

..............page:71-74

Fermentation kinetics model of γ-polyglutamic acid production by Bacillis subtilis GXA-28
CHEN Guiguang;,LIANG Zhiqun;,TANG Zhen;,WANG Qinglong;,ZENG Wei;,ZHENG Shuangfeng;

..............page:75-78

Effects of fluxing agent on the properties of diatomite filter aid for beer industry
GAO Huimin;,LIU Xi;,REN Zijie;,WEI Bo;

..............page:79-82

Influence factors of foaming properties and emulsifying properties of soybean protein isolate
CHENG Shuang;,LI Jie;,XIAO Liandong;

..............page:83-86

Preparation of soy oligopeptides with high yield and low bitterness
GU Yu;,LIU Yan;,LU Mingchun;,TU Yu;

..............page:87-89

Mutation breeding of high glucanase producing strain
GUO Chengshuan;

..............page:90-93

Antiseptic effect of compound natural preservative on traditional natural fermented Sichuan pickle
JIA Hongfeng;,XIN Songlin;,YAN Hong;

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

Isolation and identification of phenyl-lactic acid high-yield strains in Sichuan preserved vegetable
DENG Lin;

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

Storage characteristic of glutinous rice flour
JIANG Rong;,LEI Fan;,WANG Yuehui;,WANG Yun;

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

Impact of 1dhA knockout on L-glutamate fermentation by Corynebacterium glutamicum TCCC 11822
LI ZhiHua;,LIANG Jingbo;,XU Qingyang;,ZHANG Chenglin;

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

Optimization of succinic acid fermentation from corn stalk hydrolysate
REN Tianbao;,SONG Andong;,WANG Fengqin;,WU Qiong;,XIE Hui;,ZHANG Zhaokun;

..............page:110-115

Application of monascus pigment in carbonated and orange beverage
BAI Weidong;,CAO Longhui;,HONG Zechun;,QIAN Min;,YANG Xiaotun;,ZHAO Wenhong;

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

Development of color-protecting technology on carrots chips
CHENG Zhaohui;,DONG Yanyan;,HE Yan;,MA Xia;

..............page:120-123

Separation and detection of preservatives in beverage by capillary electrophoresis
DAI Yulin;,DENG Ning;,HE Jianbo;,WANG Yan;,WANG Yu;,YANG Siwen;,ZHU Yanwu;

..............page:124-128

Determination of Saccharomyces cerevisiae cell suspension concentration by spectrophotometry
CAO Guozhen;,LI Wenjian;,LU Dong;,MIU Jianshun;,WANG Jufang;,ZHANG Miaomiao;

..............page:129-133

Volatile component analysis of Vitis rotundifolia Noble and Carlos
GUAN Jingxi;,HUANG Yu;,LI Wei;,SHI Xiaofang;,YANG Ying;,ZHANG Jin;,ZHOU Yongmei;

..............page:134-138

Alcohol content determination of Chinese rice wine using Alcolyzer Wine
HU Jian;,HUANG Yuanyuan;,PENG Jinlong;,XIAO Meng;,YE Xiaolong;

..............page:139-141

Analysis on the nutritional components and heavy metal in different parts of sporocarp in Termitomyces robustus
LI Zhu;,SHI Miaoxiao;,XIAO Yang;

..............page:142-144

Optimization of fermentation process of Monascus yogurt by response surface methodology
LIU Zhibin;,NI Li;,XIAO Changgui;,ZHANG Wen;

..............page:145-149

Formula optimization of Eucommia ulmoides health wine
HUANG Dachuan;,LIU Qi;,WU Yaoxiang;

..............page:150-153

Kapok wine fermentation technology
HUANG Dongling;,ZHANG Zhong;

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

Iron and its effect in grape wine
WEN Jianhui;

..............page:158-160