Food and Fermentation Industries 2013 Issue 3 Study on the diversity and functions of lactic acid bacteria in Sichuan Paocai

Study on the diversity and functions of lactic acid bacteria in Sichuan Paocai
Chen Gong1;3;Zhang Qi-sheng1;3;Yu Wen-hua1;3;Song Ping2;Liu Zhu1;3 1 2 3

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

Regulation and optimization of yeast performance in very high gravity(VGH) fermentation
Zhang Qi1;Li Wen2;Lin Yan1;Ma Hai-yuan1;Wang Xin-ze1;Kong Hai-nan1 1 2

..............page:5-11

Construction of Streptomyces clavuligerus mutants by PCR-Targeting system
Zuo Zhi-han;Zheng Jin-hui;Zhao Hai-long;Li Yu-shan;

..............page:12-16

Effect of carbon sources on the formation of erythritol and by-product glycerol during fermentation of Torula sp.
Gao Hui1;Dou Wen-fang1;Lu Mao-lin2;Xu Zheng-hong1;Shi Jin-song1 1 2

..............page:17-21

The effects of fed-batch fermentation coupled with foam separation on nisin production
Guo Kai-min;Cui Xiao-ying;Zhang Da;Zheng Hui-jie;Wu Zhao-liang

..............page:22-26

The stability of L-Cysteine in room temperature and processing determined by polarimetry
Ye Li-Jun;Huang Xue-Song

..............page:27-31

Optimization of the conditions for conversion of colza oil into conjugated linoleic acid by Lactobacillus acidophilus
Li Yao;Xu Er-ni;Yang Xin;Hu Bing-bin

..............page:32-37

Effects of different freezing temperature on the quality of Antarctic krill(Euphausia Superba)
Liu Hui-xing1;2;Chi Hai2;Yang Xian-shi2;Li Xue-ying2;Wang Yu2 1 2

..............page:77-82

Structure characteristics and bioactivities of polysaccharides HMP-1 from Hypsizigus marmorous
Bao Hong-hui1;Zhou Rui1;You Sang-guan2 1 2

..............page:38-43

The effect of oat β-glucan in digestive tract on adsorption of EGCG in vitro
Ma Ya-qin1;Gao Rui-pin1;2;Cui Jun1;Zhao Guo-hua1;3 1 2 3

..............page:44-47

Flavor analysis and evaluation of Ostrea rivularis soup at different boiling time
Liu Ya1;2;3;4;Lan Yu-xue4 1 2 3;Zhanjiang 524088;China) 4

..............page:83-88

Progress in research on microencapsulation and stability evaluation of functional oils
Hou Zhan-qun;Gong Shu-li;Liu Ling;Li Guo-ming;Hu Rui-lian;Li Chen-yue 1 2Co.;Ltd;Zhongshan 528402;China)

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

Estimation of beer sensory evaluation based on principal component analysis and neural network
Zhong Chen1;2;Huang Yi-wen1;2;Jia Shiru2;Dong Jian-jun1; Hao Jun-guang1;Li Qing-liang1;2 1;Qingdao 266061;China) 2

..............page:48-51

Photoisomerization of piperine
Guo Mo-ting1;Xia Xue-jin2;Huang Xue-song1 1 2

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

Rheological and gel properties of gellan-xanthan mixtures
Zhu Gui-lan1;2;Tao Si-yuan2;Tong Qun-yi1 1 2

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

Influence of isoflavone content in mixed fermentation douchi on proliferation of LLC cells
Liu Jin-xiu;Chen Wei;Li Jin;Cheng Fang

..............page:61-66

Quality improvement of grass carp surimi gel by different food additives
Yang Xian-qing1;Ding Li1;2;Ma Hai-xia1;Li Lai-hao1;Cheng Lin-li1;2 1 2

..............page:67-72

Study on the functional double bacterium fermentation pork bone pastes
Qin Bin-yu1;Zhu Ge-bin1;Fang Hui-ying1;Zong Hong1;Sun Jin2; Gong Xing-hui2;Lou Xiao-xiao2;Zhu Ge-jian1 1 2

..............page:94-97

Textural properties change of Penaeus vannamei Boone during partially frozen storage
Li Li-jie;Chai Chun-xiang;Lu Xiao-xiang;Guo Mei-juan;Ren Rui-juan

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

Comparative analysis on bread dough storage by vitrification and no-vitrification
Wu You-zhi;Liu Bao-lin

..............page:115-119

Screening high yield mutant from chymosin-producing Bacillus subtilis irradiated by N~+ ion beam
Hong Feng;Wang Zhi-geng;Mei Lin;Xue Xiu-heng

..............page:120-124

Study of ultrasonic-LiCl complex mutagenic effect on Phaffia rhodozyma
Xu Cai-rong;Yan Zhen-zhen;Zhu Chuan-he

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

Advance on the screening method of class IIa bacteriocin-producing lactic acid bacteria
Hou Ya-wen;Yi Hua-xi;Yang Yan-yan;Zhang Lan-wei;Ma Fang 1 2

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

Fermentation wastwater reuse of Lactobacillus paracasei R8
Huang Hao;Hu Shan;Luo Hua-jian;Liang Wei-qu;Cheng Shi-li; Li Yan-fang;Xu Cong

..............page:98-100

Influence of microfiltration on endogenous anti-oxidation level in draft beer
Shen Yao-yao1;2;Liu Chun-feng1;2;Li Yong-xian1;2;Li Qi1;2 1

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

Production of xylose from distiller’s grains(DG) by acid hydrolysis and the structural change of DG
Liu Gao-mei1;Ren Hai-wei2 1 2

..............page:106-110

Detoxification technology of flaxseed cake by microbial fermentation
Mei Ying;Huang Qing-de;Deng Qian-chun;Yang Jin-e;Zhao Chun

..............page:111-114

Effects of processing and storage on orange juice aroma
Ying Jie-qi;Ye Xing-qian;Sun Yu-jing

..............page:134-140

Research progress on microwave inactivation of enzyme in food
Hu Guo-zhou1;2;3;Hu Peng1;2;3;Chen Guang-jing1;2;3; Wang Hui1;2;3;Kan Jian-quan1;2;3 1 2 3;Ministry of Agriculture;Chongqing 400715;China)

..............page:141-146

Research advances in applications of plant essential oil vapor and negative air ions in food preservation
Yang Qiao-mu;Xie Chun;Yan Bo-wen;Wang Yi-fei

..............page:147-152

The research progress of aroma recovery and flavoring technology in instant tea processing
Chen Hui-juan;Li Rui-li;Tong Hua-rong

..............page:153-157

Differentiation analysis of volatile constituents in the Pit Muds from different parts of Chinese Liquor cellar
Li Heng1;Sun Xia-bing1;Lu Zhen-ming1;3;Wang Song-tao2; Shen Cai-hong2;Xu Zheng-hong1;2;3;Shi Jin-song1;2 1 2 3

..............page:158-162

Changes of basal components and biogenic amines in the preparation of Yongchuan Douchi koji
Hu Peng1;Hu Guo-zhuo1;Chen Guang-jing1;Suo Hua-yi1;Kan Jian-quan1;2;3 1 2 3

..............page:163-166

Study on detection of Vibrio parahaemolytichus in aquatic products by real-time PCR
Li Qiu-yang;Ma Shi-liang;Lv Lv-sha;Han Yue;Zhang Hui-yuan

..............page:167-170

Determination of volatile organic compounds in natural drinking water by purge and trap-gas chromatography/mass Spectrometry
Luo Mei-zhong;Li Yuan-wen;Zheng Yan-jie;Li Yong-le

..............page:171-175

Non-destructive determination of starch category by short-wave near-infrared spectroscopy combined with C-SVM
Zou Ting-ting1;Dou Ying2;Wang Ying3;Song Huan-lu1; Pang Xiao-yi1;Tao Fei-fei1;Zhang Qiu-chen1 1 2 3

..............page:176-178

Survey of trans fatty acids in seven kinds of food
Fang Cong-rong;Yang Jie;Gao Jie;Zhao Kai;Yang Da-jin

..............page:179-182

Determination of organic acids in Jiangshui by high performance liquid chromatography
Zhang Pei1;Li Xin1;Liu Yun2;Liu Ye-wei1;Luo Shan1;Di Duo-long2;Tang Yun-chang1 1 2

..............page:183-186

Analysis of the aroma components in the processing of Yunnan black tea
Ren Hong-tao1;Zhou Bin1;Fang Lin-jiang2;Qin Tai-feng1 1 2

..............page:187-191

GC-MS analysis of essential oil by supercritical CO₂ fluid extraction from pomelo leaf and flower
Guo Gang-jun;Li Hai-quan;Xu Rong;Gao Shi-de;Liu Chang-fen

..............page:192-195

Optimization of extraction method of astaxanthin from Antarctic krill powder
Sun Lai-di1;2;Gao Hua2;Liu Kun2;Sun Wei-hong1; Xing Li-hong1;Miao Jun-kui1;Leng Kai-liang1* 1 2

..............page:196-201

Optimization of extraction of glucosinolate from Yunnan cultivated maca(Lepidium meyenii Walp.)
Hao Li-min1;Lu Ji-ke1;2;Ba Jian-ming3;Cui Yan1;Bai Bing2;Jiang Yue-meng2 1 2 3

..............page:202-205

Separation and purification of flavones from litchi kernels by resins
Jiang Min;Hu Xiao-jun;Lin Cai-xia;Liang Shu-yao

..............page:206-209

Optimization of the extraction technology of myricetin
Deng Dan-wen;Yang Pei;Lv Jian-yao;Zhang Bin;Huang Gan-hui

..............page:210-215

Research on the extraction technology of the melanin from black feather silky fowl
Xu Ding-qiao;Zhou Jian-jun

..............page:216-221

xin xi chuang

..............page:114,182

zheng ce fa gui biao zhun

..............page:119,201

hui xun

..............page:4,133,140