China Brewing 2011 Issue 9 Application of β-glucanase in beer production

Application of β-glucanase in beer production
BI Jing

..............page:105-106

Extraction technology of daidzein from soybean paste by ethanol-ultrasonic method
DING Jie;LI Zhijiang;TONG Wanbing;YANG Hongzhi

..............page:144-148

Optimization of fermentation medium of sweet protein monellin produced by engineering strain of Saccharomyces cerevisiae using response surface methodology
ZHAO Qinqin;LIU Jun;XU Aicai;OU Yangwen;YAN Dazhong;ZHAO Shengjun

..............page:50-55

Exploitation and utilization of rice wine lees
SHAO Ming;WANG Jialin;ZHANG Ying;YU Qingfeng

..............page:15-18

Research advances on fumonisins in alcoholic beverages
CAO Jialu;ZHANG Xiaoxu;MA Liyan

..............page:8-10

Optimization of strawberry vinegar fermentation by response surface method
HANG Yingjie;QI Haibin

..............page:112-115

Wine making from hermaphrodite Vitis NW196 by carbonic maceration
LIU Jing;WANG Hua;LI Hua;MI Si

..............page:19-21

Diversity of wine yeasts during spontaneous fermentation of Merlot
SUN Yue;SONG Yuyang;LIU Yanlin

..............page:27-29

Two-stage fermentation technology of vinegar using wheat middling and wheat bran as raw materials
DUAN Guanshou;Liu Jun;ZHU Wenyou

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

Optimization of fermentation technology of ganoderma acid
JIN Dekuan

..............page:93-98

Similarity of different sensory grades base of Luzhou-flavor liquor
ZHU Cheng;ZHANG Suyi;ZHAO Jinsong

..............page:157-160

Correlation of starch hydrolyzing circle and amylase activity
ZENG Dongfang;CHEN Bin;YANG Fan;NIE Huanhuan

..............page:132-134

Application ofγ-polyglutamic acid
JU Lei;MA Xia

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

Exploration of Chinese alcoholic beverage culture collection from a cultural perspective
HU Fuzhao

..............page:195-198

Determination of the contents of reducing sugar and total sugar in solid-state fermented vinegar
WANG Huan;LU Hongmei;ZHANG Yiming;HE Laping

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

Production of puerarin, medlar and hawthorn healthy wine
XU Jinguo;XUN Zimeng;CHEN Jianwei

..............page:188-191

Detection of volatile aroma components in grape juice by SPME-GC-MS
WANG Weijun;LI yanhua;XIA Guanghui;CHEN Lian

..............page:179-181

Total DNA extraction from soil microorganisms and construction of ITS-PCR system for soil fungi
SUI Xin;FENG Fujuan;LOU Xin;HAN Shijie

..............page:166-169

Simulation study of contamination caused by Staphylococcus aureus during yogurt fermentation
ZENG Juan;LAI Ximei;WU Zhengyun

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

Optimization of fermentation medium and culture conditions ofAgaricus brunnescens
WANG Yu;LI Zheng;HUANG Liang;BAN Litong

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

Optimization of extraction conditions of flavonoids from black sun-flower seed shell by response surface method and its antioxidant properties
ZHANG Haiyue;ZHANG Shouyuan

..............page:152-156

Defoaming technology in industrial fermentation
ZENG Yu;ZHANG Qingwen;LIU Yonglei;HONG Housheng

..............page:169-172

du jiu jia jiu zhi zhen xiang
zhong guo hui ; zou hai zuo

..............page:198-199

Nano-microscopic image of Saccharomyces cerevisiae RNA
ZHONG Zhengsheng;LIU Yong;LIU Qingying

..............page:164-165

Optimization of a proliferation medium of Lactobacillus acidophilus using response surface methodology
ZHANG Ya;LENG Yifei;LI Jianhua;YAO Juan;LI Pei;LIANG Yunxiang;LI Zhihong;YU Xuefeng;LI Xiao

..............page:134-137

Extraction technology and antioxidant activities ofpolyphenol from Mulgedium tataricum
ZHOU Xiangjun;GAO Yixia;LI Juanjuan;ZHANG Ji

..............page:118-121

Breeding strains for production of soy sauce by electronic fusion of inactivated parental protoplast
ZHOU Qiyang;SUN Juan;LIU Xi;ZHAO Liyun

..............page:72-75

Preparation of Yacai brine microcapsule
SUN Junxiu;XIAO Lan;LIU Lixin;FAN Wenjiao;WANG Yu;LUO Suqin

..............page:68-71

Microwave assisted extraction of luteolin from peanut hull
XIONG Qingping;ZHANG Qianghua;SHI Yingying;XIA Fei

..............page:30-33

Comparison on fermentation technologies ofjujube wine
WANG Chen;LI Zhixi;ZHENG Shuyan;LIN Dehui

..............page:129-131

Inclusion interaction of β-cyclodextrin and baicalein
LI Yuntao;WANG Zhichao;WANG Huixia;HE Jing

..............page:148-151

Water extraction technology of gardenia yellow pigment
GAO Li;DENG Qingyun;JIANG Yiquan;LI Guoyuan;DENG Xi

..............page:37-39

Optimizing complex enzymatic extraction of Chaenomeles cathayensis juice by response surface methodology combined with desirability function analysis
WANG Yachen;WANG Mingli;WANG Lijuan;YUAN Zhi

..............page:88-92

Isolation, purification and properties of nitrite reductase from Bacillus megaterium MPF-906
LIU Ping;LUO Yah;ZHANG Ying;YANG Yan;SUN Junshe;NI Yuanying

..............page:22-27

Hydrolysis of soy sauce sediment by proteases
ZHAO Congcong;JI Fengdi;LU Fei;CAO Yah;FAN Hongling;LU Jia;CHENG Yongqiang

..............page:107-111

Optimization of production of oxidation sweet-potato starch octenyl succinate anhydride by response surface methodology
HE Jingliu;WU Yinglong

..............page:60-64

Optimization of bean dregs medium for extracellular cellulase production by Pholiota nameko
HAN Chengwu;DING Yuping;SHEN Jian;NIU Jiatian;ZHAI Dengpan;MENG Xianchao

..............page:99-101

Determination of formate, acetate and common anions and cations in Xinjiang healthy snow lotus wine by the suppressed ion chromatography
ZHANG Wenhua;LI Ling;ZHENG Guohua;WU Jinxia

..............page:182-184

Haploid formation and preparation of Saccharomyces cerevisiae ascospore
GONG Yi;WU Shihua;YI Yi;ZHAO Dongling;HUANG Cuiji

..............page:80-84

Current research on methanotrophs and methane monooxygenase
WU Junhua

..............page:11-15

Extraction of pigment from pomegranate flower by ultrasonic technology
MILIBAN Huojiaaihemaiti;ABUDUREHEMAN Abuduwaili;DILINA Maiaitijiang

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

Adsorption of cholesterol and NO2- on Malus asiatica dietary fiber
NIU Guangcai;ZHU Dan;XIAO Dun;WEI Wenyi

..............page:47-50

Preparation of celery-peanut yoghurt
WEI Qiuhong;ZHAO Meilin

..............page:192-194

Application of response surface methodology for the optimization of acid α-amylase production by Bacillus subtilis Y-am6
ZHONG Guifang;WANG Yuanmo;XU Chunping;WEI Dongzhi;YANG Xuepeng

..............page:65-68

Increasing juice yield ofActinidia arguta with pectinase
SUN Yang;SUN Chunyu;MA Ji;CHEN Guang

..............page:115-117

Alcoholic fermentation technology of acetic-acid fermented chilli
NIU Liqun;WANG Xiujun;FAN Zhiping;MA Guiying;TIAN Liang;QU Yuan

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

Optimization of fermentation conditions of cherry wine by response surface method
WANG Haiping;HUANG Hesheng;GUO Lei

..............page:75-79

Production of bacterial fermented Douchi by pure fermentation
WU Yongiun;MENG Wangni;LI Yaozhong;ZHAN Shounian;WU Yujun

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

Vinegar production from yellow slurry water by submerged fermentation
ZHANG Wei;HONG Housheng;ZHANG Qingwen;DUAN Xujia

..............page:161-163

Simultaneous determination of scopoletin, chrysosplenol-D and chrysosplenetin of Artemisia annua with HPLC
YU Zhengwen;WANG Bochu;YANG Zhannan;ZHU Liancai;YI Yin

..............page:175-178

Immobilization of esterase by chitosan/PVA microspheres
QIN Shengli;YU Jiansheng;SUN Mi

..............page:125-129

Influence of inorganic metal ions on antioxidant capacity of Eleocharis tuberosa peel extract
GUO Yanhua;ZHANG Yumin;YU Fan

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

Research progress of detection of reconstituted milk in dairy products
CHI Xiaowei;CHEN Zhiwei

..............page:4-7

Production technology of pumpkin-carrot fermented milk beverage
SUN Jie;YIN Guoyou;DU Peipei;SHI Yajie;ZHAO Weitao;CHEN Hexing

..............page:40-43

Processing technology of tea wine
PENG Xiaodong;TANG Weiyuan;ZHANG Yiming

..............page:185-187

Properties of wheat protein adhesive treated by microwave
CUI Guijin;BIAN Ke;TAO Pingping;LI Mengmeng

..............page:84-88