China Brewing 2014 Issue 1 Research advances of different substrates fermented by Monascus sp.for pigment production

Research advances of different substrates fermented by Monascus sp.for pigment production
DING Xuemei;,HUANG Liubin;,MU Hongxia;,ZHAO Shuxin;

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

Research progress about biological activity of sodium alginate oligosaccharides
LI Qian;,LUO Fuwen;,WU Haige;,YAO Ziang;,ZHANG Yujuan;

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

Application of microbiological technology in aroma enhancement of Luzhou-flavor liquor
LI Fuli;,QIU Shuyi;,WANG Xiaodan;,WU Xinying;

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

Research progress of probiotics functional activities and the mechanism of these functions in molecular level
LIU Qi;,PAN Siyi;,SUN Meiling;,WANG Lufeng;

..............page:14-19

Application of fermentation technology in starch modification
LIAO Luyan;,WU Weiguo;

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

Progress on detection and degradation method of aflatoxin
LIU Lifang;

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

xin xi dong tai

..............page:26,63,73,80,104,108,126,132

Influence of multiple rounds of aroma enhancement fermentation on the volatile compounds of pickled mustard tuber
BAO Yongbi;,CHEN Gong;,LI Heng;,LIU Zhu;,MEI Shixue;,YU Wenhua;,ZHANG Qisheng;

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

Fermentation conditions optimization and lipid-lowering function of lovastatin in Monascus rice
LIU Zhiguo;,ZHAO Xiuju;

..............page:32-35

Effect of polyunsaturated fatty acids on fatty acids in cerebral cytomembrane of rats
LIU Lieju;,WANG Limei;,YE Cheng;,YUE Yin;,ZHENG Dongdong;

..............page:36-39

Yeast feed additives produced by Moutai-flavor liquor distiller's grains
LONG Qianping;,QIU Shuyi;,TAN Jing;,WANG Xiaodan;,ZHANG Xiaolong;

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

Relationship between enzyme system and liquor quality in Luzhou-flavor Daqu
BAN Shidong;,QIU Shuyi;,SHEN Xicui;,WANG Rongcun;,WANG Xiaodan;,XU Sixia;

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

Correlation analysis of anthocyanin compositions and CIELab parameters during the process of wine fermentation by several red grape varieties
HAN Shen;,HE Fei;,LIANG Nana;,LIU Ying;,WANG Jinhua;,WANG Peiyue;

..............page:48-55

Gene clone of urethane degradation enzyme
LIU Ying;,LU Zhufeng;,SHEN Minjia;,YU Jianxing;

..............page:56-59

Change of organic acids of wine during aging in oak drums
HU Lizhi;,LIU Yanlin;,ZHANG Huining;

..............page:60-63

Morphological characters and protease properties of two strains of Aspergillus oryzae
LI Li;,LIU Ying;,ZENG Xiaobo;,ZHU Xingui;

..............page:64-68

Study on multi-strains complex koji preparation technology
LIN Ji;,ZHAO Hongnian;

..............page:69-73

Preparation process of chlorine dioxide solution production
LU Qing;,XU Qiang;

..............page:74-76

Ultrasonic-assisted extraction technology and antioxidant activity of anthocyanins from purple potato
DONG Yanping;,TIAN Xiqiang;

..............page:77-80

Volatile component and antioxidant activity of Tussilago farara and Cassia obtusigolia L.from China
HE Baojiang;,HUO Xiankuan;,QU Zhan;,ZENG Shitong;,ZHANG Wenjuan;

..............page:81-85

Microflora and shelf life assessment of fresh-cut lotus root at low temperature
HUANG Liangqian;,WANG Hongxun;,XIA Tianlong;,YI Yang;

..............page:86-90

Identification of nattokinase high activity strain BN-05 and optimization of the fermentation technology
GAO Bing;,SUN Xiaotong;,WANG Changsu;,YU Jie;

..............page:91-95

Determination of mercury and arsenic in different parts of mulberry by hydride generation-atomic fluorescence spectrometry
DOU Wenyuan;

..............page:96-98

Evaluation of umami and kokumi taste of yeast extract
LIU Jianbin;,SONG Huanlu;

..............page:99-104

Fermentation technology of healthy red jujube beer
SUN Ke;

..............page:105-108

The effect of three accelerating aging methods on the quality of watermelon wine
XIE Yanfu;

..............page:109-113

Isolation, identification and detection methods for floc-producing bacteria in vinegar
LIANG Jianmin;,WANG Fuzhong;,XUE Jianhua;

..............page:114-116

GMP and plant design of high salinity diluted phase fermentation soy sauce
LI Jiaojiao;,ZHOU Mingyin;

..............page:117-122

Determination of acetoin and tetramethylprazine in Shanxi aged vinegar by HPLC
HAN Jianxin;,PENG Xiaoguang;,YANG Lin'e;,YANG Yuxia;,ZHANG Lei;

..............page:123-126

Determination of thermal hysteresis activity of antifreeze proteins by DSC method
GONG Zilu;,TIAN Tongtong;,ZHANG Jian;

..............page:127-132

Determination of 5-hydroxymethyl furfural and furfural in caramel for soy sauce by SPE-HPLC
FENG Xiaojun;,HUANG Xiaowen;

..............page:133-136

Determination of ethyl hexanoate in lipase catalysis reaction system by gas chromatography
GUO Jun;,LUO Shaohua;,SHAO Wei;,XIONG Ze;

..............page:137-140

Analysis of volatile components from Rosa roxburghii Tratt seeds by HS-SPME and GC-MS
CHEN Qing;,GAO Jian;

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

Determination of benzoic acid and sorbic acid in edible animal oil with RP-HPLC
FU Chuanwu;,QIN Zilong;

..............page:143-146

Detection of 3 kinds of sweetener in dairy products by HPLC
LI Cuizhi;,LI Suqin;,LIU Chunxia;,WAN Peng;,YUE Hong;,ZHAO Zhen;

..............page:147-149

Research and development of health vinegar beverage with sweet potato stem and leaf
MO Yijia;,XU Junfei;,ZHANG Juzuo;

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

The development of reconstituted Physalis fruit tea
DUAN Lianhai;,HUO Yan;,LIU Changjiao;,WANG Xiaoying;

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

Study on the processing technology of Sansui duck in brown sauce blood
HU Yue;

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

zhi nan er jin zuo jin zhi shou
zhong guo niang zao bian ji bu ;

..............page:前插1