China Brewing 2011 Issue 3 Production of ester from sugarcane juice

Production of ester from sugarcane juice
DENG Maocheng;LI Jing;FANG Junpeng;PAN Mengqin

..............page:82-85

Aroma components in Muscat Hamburg wines analyzed by GC-MS
ZHAO Lu;ZHAO Shuxin;WANG Xiaoli;ZHANG Yonggang

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

Determination of volatile flavor compounds in white sufu by HS-SPME-GC-MS
JIANG Liting;LI Li

..............page:150-155

Varieties and brewing technological characteristics of Japanese soy sauce
ZHOU Changhai;XU Wenbin;JIA Yougang;LI Yonghao;QI Shuyan

..............page:13-16

Effect of banana on the main microorganisms in liquor Qu
HUANG Chen;FANG Zhonggang;WANG Shiqiang

..............page:141-142

Production of single-cell protein from apple pomace by high-density solid-state fermentation
ZHANG Zongzhou;ZHAO Hui

..............page:105-107

Study on fermentation substrate of Trichoderma strain T68
YU Minmin;WANG Shoujuan;LIU Peng;WEI Lin;KONG Fangong;GAO Xiaojuan

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

Application of lipase in the aging of liquor
WU Huachang;YOU Yaohui;LU Zhongming;DENG Jing;ZHOU Xiaolong

..............page:75-77

Extraction of soluble dietary fiber from soybean dregs
WANG Qingling;DONG Juan;WANG Jiliang

..............page:135-138

liu bi ju jiang yuan yu bang shu bei jing liu bi ju jiang yuan xin shi

..............page:183-188

Discoloration technology of crude extraction of fructo-oligosaccharide from yacon
LUO Ying;ZHOU Wenmei;WANG Zhaobo

..............page:48-50

Production of acid amylase by solid-state fermentation
HE Shengying;WANG Yushuang;YANG Yunjuan;HUANG Zunxi;TANG Xianghua

..............page:97-101

Detection of soy allergen and wheat allergen in roast eel sauces by ELISA
SHAO Biying;FU Bizhong;ZHENG Jing;LIAO Luxing;CHEN Wenbing;WANG Jinxi;MIAO Tingyu;PENG Juan

..............page:69-72

Production technology of Broussonetia papyrifera yogurt
FENG Xin;HU Yuxia

..............page:167-169

Selection of liquid medium and optimization of fermentation conditions of Lactarius delidosus
LI Lei;LUO Guixiang;CHEN Minghui;HUO Guanghua

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

Effect of brewing activator on protease components and activity of different Aspergillus strains
ZHANG Heying;WU Jinxia;YAN Bo

..............page:88-90

Antibiotic components in hongqu
ZHAO Shuxin;ZHANG Jianling

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

Simultaneous determination of four sweeteners in Chinese liquors by liquid chromatography-mass spectrometry
XIA Yulin;LI Mingchun;ZHANG Ying;HE Kairong;YIN Liguo;WANG Tao

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

Change of endogenous enzymes during germination of domestic and imported brewing barley
WANG Te;XUE Yongchang

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

Preparation of semen cannabis protein by alkali-extraction and acid-precipitation
TANG Qian

..............page:108-110

Purification of bile salt hydrolase from Kluyveromyces marxianus M3 isolated from Tibetan kefir
PAN Changli;ZHANG Hongxing;GENG Xin;JIA Hui;LIU Hui

..............page:58-62

Optimization of main fermentation of sea-buckthorn fruit wine by artificial neural network
LIU Xiaona;HAN Jianchun;WEI Jing;FENG Zhen

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

Isolation and identification of Saccharomycopsis fibuligera from Fen-flavor Daqu and fermented grains
LIU Zhilei;CAO Jian;WANG Deliang;WANG Xuliang;HU Jianhua

..............page:38-41

Identification of a cholesterol reducing lactic acid bacteria and its tolerance in in vitro gastroenteric environment
LAI Wen;LIU Shuliang;ZHANG Qianying;JIANG Juan

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

Improvement of nutritional value of bran fermented by multi-strains in solid-state fermentation
YANG Xu;XUE Yongliang;LI Lang

..............page:113-115

Change of quality of dry rice wine during storage
SHEN Liyao;LENG Yunwei;YE Hui

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

Study on ultraviolet mutagenesis of Flammulina velutipes
XIE Shengquan;QUAN Yanling;WANG Fei

..............page:143-144

xin xi dong tai

..............page:44,62,93,101,118,124,140,144,155,178

Production technology of set-style yogurt with glutinous rice wine
LIU Jingjing;QIAO Fadong

..............page:173-178

Determination of pyruvate decarboxylase activity in Saccharomyces cerevisia
GAO Nianfa;DENG Xuheng;WANG Depei;LI Lei

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

Mutation of SH0201 for high molecular weight hyaluronic acid production
FENG Jiancheng;FENG Hao;NIU Cheng;FAN Chunlei

..............page:45-47

Effects of medium components on growth of mycelium of Cordyceps militaris and medium optimization
DU Xiaomeng;SUN Hailong;CUI Jiandong

..............page:72-74

Near infrared modeling of total acid content in vinegars based on LS-SVM
ZOU Xiaobo;CHEN Zhengwei;SHI Jiyong;WANG Kailiang;JIANG Pei;HUANG Xiaowei

..............page:63-65

Rheological property of xanthan gum
LIU Xiumin;CHEN Limei;LI Demao

..............page:115-118

Research progress non-biological turbidity of yellow rice wine
LAI Yinghua;CHEN Jian;LI Yongbo;BAI Weidong

..............page:17-20

Screening and identification of microbial flocculant-producing strain
SU Feng;ZHAO Xiangying;ZHANG Jiaxiang;HAN Yanlei;LIU Jianjun

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

Deacidification technology of hawthorn juice and development of hawthorn wine
QI Haiping;HU Wenzhong;JIANG Aili;TIAN Mixia

..............page:179-183

Content analysis of heavy metals in Cabernet Sauvignon dry red wines
ZHENG Xiaojie;MU Dehua;GE Na;ZHAO Guangxi

..............page:161-164

Effect of LEU2 gene knockout on higher alcohols production in industrial Saccharomyces cerevisiae
ZUO Yihan;ZHU Xudong;CHEN Yefu;L(U) Hongyan;XIAO Dongguang

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

Synthesis of perfume N-propyl acetate by catalysis of LaPW12O40
HU Zhen

..............page:111-112

Investigation on factors affecting the quality of pickles and the main issues for corrosion
CAO Baozhong

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

Changes of aroma components of onion wine before and after aging
MI Linfeng;LI Shengsheng;XU Huaide;CHAI Bohua

..............page:41-44

Application of fuzzy integrated evaluation to sensory evaluation of red sufu
PENG Jian;YANG Guowei;WANG Liying;ZHAI Yongling;XI Weiguo;ZHAO Wei

..............page:138-140

Review on fuel ethanol production from tuber crop
CAI Liu;ZENG Lu;ZHANG Tingting;GAO Yan;TIAN Kaizhong;SU Xiaojun

..............page:1-5

Scale-up experiment of simultaneous saccharification and high gravity fermentation from cassava meal in 5L～100L fermenter
YI Yi;RONG Yuanping;CHENG Qianwei;LI Ya;WU Shihua

..............page:85-87

Protoplast fusion of yeast L Ⅱ-E12 and Aspergillium Candidas ZZH with high saccharifying ability
WANG Yan;ZHANG Wenxue

..............page:122-124

Production technology of honey ted kojic rice wine
NIU Xiaoming

..............page:165-167

Optimization of enzymatic treatment conditions of corn stalk
YI Jinqiong;HE Yinglong;SU Xiaojun;WANG Keqin;XIONG Xingyao

..............page:24-27

Effects of monosaccharides and carboxylates on thermal stability of acid protease
WU Jingping

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

Progress in determination of volatile phenols in alcoholic beverages
DONG Rui;YANG Min;PENG Qianrong;XUN Siying;FENG Yongyu

..............page:9-13

Characteristics and solutions of the turbidity of low-alcohol ginger wine
SUN Jing

..............page:21-23

Free radical scavenging of adenophora polysaccharides
LI Jiangang;LI Qingdian

..............page:66-68

Improvement of nutritional value of seaweed feed by fermentation
LI Yanjia;ZHAO Peicheng;DING Yuting;LI Zhan;ZHOU Huolan

..............page:119-122

Processing technology of high-calcium healthy litchi beverage fermented by Bifidobacteria
LUO Wei;LUO Lixin

..............page:169-173

Screening of Propionibacterium frudenreichii strains producing conjugated linoleic acid and primary study on transformation conditions
QIN Minjiang;ZENG Zheling;GAO Daolong;MIAO Dajuan

..............page:131-135

Preparation of glycolic acid by biotransformation
YIN Xiulian;YOU Qinghong;JIANG Zhonghai

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