China Brewing 2006 Issue 10 Improvement of traditional pickle processing by modern technology

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China Brewing
0254-5071
2006 Issue 10

Improvement of traditional pickle processing by modern technology
LI Xue-gui

..............page:60-62

Effect of Maillard reaction and its products on Shaoxing rice wine
ZHOU Jian-di;DING Guan-hai

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

Determination of trace resveratrol in red wine by synchronous fluorescence spectrometry
ZHANG Han-jun;WU Bo

..............page:62-64

Application of glass steel material in condiment service equipment
ZHANG Hui-rong;LIU Hui-yong;LIU Rui-qin;SHA Hui-qin

..............page:57-59

New type of hop product applied in beer production
ZHU En-jun

..............page:53-56

Humus in fermentation cellar mud for liquor production and its assay
WANG Cheng-jiang

..............page:51-53

Basic operation procedure of white soy sauce fermentation
YANG Tian-ying;CHEN Wei-yi

..............page:49-50

Database of soy sauce production by low-salt solid-state fermentation and its application
WENG Lian-hai;CHEN Yu-jie;SUN Yan-hong;TAO Ying-yu

..............page:46-48

The development of millet-milk
LI Hui;CHANG Jing-ling;DING Lu

..............page:77-79

Research and development of an alcoholic beverage fermented from lotus root and flower
LIU Yi;YUAN Yue-hua

..............page:74-77

Study on brewing technology of Hericium erinaceum vinegar
MA Long

..............page:71-73

Study on fermented shrimp sauce
DU Yun-jian;TANG Xi-guo;CHEN Ming

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

The PCR primers design and identification for the detection of beer spoilage lactic acid bacteria
YANG Bo;PAN Li-jing

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

Study on biosorption of chromium (Ⅲ) by beer yeast
LI Zhi-dong;LI Na;ZHANG Hong-lin;Yuji SAKAI;LIU Dan

..............page:38-42

Study on the culture characters of some strains of Rhizopus sp. For koji making
YAO Wan-chun;TANG Yu-ming;REN Dao-qun;LIAO Jian-min

..............page:34-37

Comparative study on deodorization of fish sauce
SHAO Wei;XIONG Ze;QIU Min;WANG Dong

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

Study on extraction and characterization of red pigment from the fruits of Ilex rotunda Thunb
JIANG Xin-long;JIANG Yi-hua

..............page:26-30

Microflora analysis for low-salt and solid-state soy sauce fermentation
ZHANG Zong-zhou;ZHANG Yang

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

Effect of fermentation condition on fatty acid components of the lipid produced by Trichosporon fermentans
WANG Li;SUN Yu-mei;QU Wei;ZHAO Zong-bao

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

Study on acid production characteristic of Lactobacillus amylovorus for biological acidification
GONG Qing-fang;ZHANG Qiang;SUN Jun-yong;LI Qi;GU Guo-xian

..............page:16-19

Optimization of submerged fermentation conditions for producing red pigment by Monascus purpureus
WANG Wei-ping;WU Si-fang;PENG Qi-an

..............page:12-15

Optical activity model for the identification of incomplete fermentation wine
FU Fang-bao;CAI Jian;DUAN Chang-qing

..............page:8-11

Present and future applications of enzyme in fermented condiment industry
LIN Zu-shen

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

Current situations, problems and solutions for the research of Chinese fruit vinegar
BAO Jin-yong;WANG Juan;LIN Bi-min;YANG Gong-ming

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