0254-5071
2014 Issue 6
Research progress of cellulase production by Trichoderma reesei
CHEN Jienan;,LIU Na;,WANG Fang;,YAN Xingwei;,ZHANG Lin;
CHEN Jienan;,LIU Na;,WANG Fang;,YAN Xingwei;,ZHANG Lin;
..............page:1-5
Research progress on analysis of proanthocyanidins by HPLC
GERILE;,LIU Shujuan;,QI Wei;
GERILE;,LIU Shujuan;,QI Wei;
..............page:6-9
..............page:9
Advances in the fermentation technique of Cordyceps sinensis anamorph
LU Dengxue;,QIN Peng;,WANG Long;,ZHAO Yuhui;
LU Dengxue;,QIN Peng;,WANG Long;,ZHAO Yuhui;
..............page:10-12
Research and development trend of modification technology of soy protein isolate
HUAI Baodong;,LI Peiran;,QIAN Lili;,WANG Ying;,ZHANG Dongjie;
HUAI Baodong;,LI Peiran;,QIAN Lili;,WANG Ying;,ZHANG Dongjie;
..............page:13-16
Phenolic compounds in Jaboticaba sparkling wine
DING Jixing;,LIANG Yanying;,WANG Hua;
DING Jixing;,LIANG Yanying;,WANG Hua;
..............page:17-22
Effects of metabolites from marine-derived Acremonium sp.BH0531 on the morphology and enzymatic activity of Bursaphelenchus xylophilus
DU Haixia;,MENG Chunlei;,MENG Qingheng;,SUN Jianhua;,WANG Yongyong;
DU Haixia;,MENG Chunlei;,MENG Qingheng;,SUN Jianhua;,WANG Yongyong;
..............page:23-26
Comparison between coconut water and pineapple juice for bacterial cellulose production
LI Bin;,WANG Xibin;,WANG Zhiguo;,XIANG Dong;,ZHONG Chunyan;
LI Bin;,WANG Xibin;,WANG Zhiguo;,XIANG Dong;,ZHONG Chunyan;
..............page:27-30
Optimization and applications of fermentation conditions for bacteriocin production by Lactobacillus plantarum CGMCC.5297
SONG Hui;,SUN Lin;,ZHENG Wen;
SONG Hui;,SUN Lin;,ZHENG Wen;
..............page:31-35
Measurement of chromatic aberration and study of antimicrobial activity of crude extracts of preserved radish
LI Jian;,SU Guocheng;,WANG Yajuan;,ZHOU Changyi;
LI Jian;,SU Guocheng;,WANG Yajuan;,ZHOU Changyi;
..............page:36-41
Analysis for DNA (G+C) content of Thermoactinomyces daqus CICC 10681
CHENG Chi;,LIU Yang;,LIU Yong;,YAO Su;,ZHANG Lu;,ZHANG Xin;
CHENG Chi;,LIU Yang;,LIU Yong;,YAO Su;,ZHANG Lu;,ZHANG Xin;
..............page:42-45
Separation and identification of Escherichia coli O157∶H7 from food
BI Wanglai;,CHEN Yang;,DU Wenfang;,HOU Binbin;,LI Rui;,YANG Yiqun;
BI Wanglai;,CHEN Yang;,DU Wenfang;,HOU Binbin;,LI Rui;,YANG Yiqun;
..............page:46-49
Comparison of extraction methods of chlorophyll from jujube leaves
FENG Yifeng;,LI Xiangyu;,TANG Du;,WANG Yan;,WU Cuiyun;
FENG Yifeng;,LI Xiangyu;,TANG Du;,WANG Yan;,WU Cuiyun;
..............page:50-53
Refining and purification of geniposide
FANG Shangling;,JIANG Wei;,JING Yanyan;,XU Xu;,YANG Zan;
FANG Shangling;,JIANG Wei;,JING Yanyan;,XU Xu;,YANG Zan;
..............page:54-57
Wine-making characteristics of Cabernet Sauvignon grape by freezing process in Jingyang Shaanxi area
SUI yinqiang;,TANG Fuxu;,YANG Jihong;,ZHANG Hongjuan;
SUI yinqiang;,TANG Fuxu;,YANG Jihong;,ZHANG Hongjuan;
..............page:58-62
Screening of yeast for sugarcane fruit wine production and its fermentation characteristics
LI Nan;,LI Xiuping;,WU Youru;,ZHENG Ping;,ZOU Yi;
LI Nan;,LI Xiuping;,WU Youru;,ZHENG Ping;,ZOU Yi;
..............page:63-66
Relationship between sweetness of sucrose-halogenated derivatives and molecular energy
CHEN Mengyuan;,CHEN Renyuan;,XU Xingjiang;,ZHAO Wenwu;
CHEN Mengyuan;,CHEN Renyuan;,XU Xingjiang;,ZHAO Wenwu;
..............page:67-70
..............page:71-74
Fermentation conditions of Saccharomyces cerevisiae
CHEN Xue;,WANG Lanhui;,ZHAO Xiaoli;,ZHEN Yuguo;
CHEN Xue;,WANG Lanhui;,ZHAO Xiaoli;,ZHEN Yuguo;
..............page:75-78
Fermentation control of Saccharomyces cerevisiae glutathione based on enzyme activity
CAI Jun;,DU Xing;,FANG Congming;,LIN Jianguo;,LIU Lianjie;,ZHOU Ansheng;
CAI Jun;,DU Xing;,FANG Congming;,LIN Jianguo;,LIU Lianjie;,ZHOU Ansheng;
..............page:79-83
Polysaccharide extraction from Piptoporus betulinus Karst and its antioxidation
DU Yongpeng;,LIU Pan;,ZHANG Lihua;,ZHAO Peng;
DU Yongpeng;,LIU Pan;,ZHANG Lihua;,ZHAO Peng;
..............page:84-86
Extraction and preliminary purification process for polysaccharides from solid rice culture medium of Cordyceps militaris
CHEN Xiaoli;,TU Yupei;,WU Guanghong;,ZHENG Huazhang;
CHEN Xiaoli;,TU Yupei;,WU Guanghong;,ZHENG Huazhang;
..............page:87-90
Preparation and antioxidant activity of polypeptide from Hericium erinaceus mycelium
DING Jing;,GUO Jun;,JI Mingshan;,SUN Guihong;,XU Yan;
DING Jing;,GUO Jun;,JI Mingshan;,SUN Guihong;,XU Yan;
..............page:91-95
Pilot scale fermentation technology of brown rice leaven
GUAN Chen;,NIU Guangcai;,WANG Xianqing;,WEI Wenyi;,YUE Liya;,ZHU Dan;,ZUO Feng;
GUAN Chen;,NIU Guangcai;,WANG Xianqing;,WEI Wenyi;,YUE Liya;,ZHU Dan;,ZUO Feng;
..............page:96-98
Antioxidant activity of red kojic buckwheat health wine
DU Muying;,HUANG Dandan;,LI Yao;,ZHOU Haimei;
DU Muying;,HUANG Dandan;,LI Yao;,ZHOU Haimei;
..............page:99-102
Enzymatic hydrolysis of wolfberry for wolfberry wine production
CAO Tianyi;,QIAO Changsheng;,TANG Weihua;,WANG Lihui;,YIN Haisong;
CAO Tianyi;,QIAO Changsheng;,TANG Weihua;,WANG Lihui;,YIN Haisong;
..............page:103-106
Optimization of complex additive formula for frozen stream bread dough by Mixolab
CHEN Shuping;,HU Jiayong;,QIN Xiankui;,QIU Yanxia;,ZHENG Ge;
CHEN Shuping;,HU Jiayong;,QIN Xiankui;,QIU Yanxia;,ZHENG Ge;
..............page:107-111
In vivo antioxidant activity of ethanol extracts from Populus euphratica inflorescence
SU Hua;,WANG Hebin;,ZHANG Bo;
SU Hua;,WANG Hebin;,ZHANG Bo;
..............page:112-114
Technology of rapeseed oil powder
CHEN Bonan;,HUANG Qing;,LIAO Luyan;,QI Wei;
CHEN Bonan;,HUANG Qing;,LIAO Luyan;,QI Wei;
..............page:115-118
Isolation and screening of wild aroma-producing yeast for cider
HUA Huimin;,WU Guijun;,ZHAO Haixia;
HUA Huimin;,WU Guijun;,ZHAO Haixia;
..............page:119-122
Optimization of ultrsonic extraction technology of melberry anthocyanin by response surface methodology
CHENG Xiuwei;,WEI Wei;
CHENG Xiuwei;,WEI Wei;
..............page:123-127
Screening and identification of high cellulase-producing strains from Dawei Mountain forest soil
HU Yongjin;,LI Shijun;,LI Yue;,XUE Qiaoli;
HU Yongjin;,LI Shijun;,LI Yue;,XUE Qiaoli;
..............page:128-131
Successive titration of total acid and amino acid nitrogen in Daqu
DU Yafei;,GAO Hong;,HANG Yingli;,HE Shixing;,LUO Aimin;
DU Yafei;,GAO Hong;,HANG Yingli;,HE Shixing;,LUO Aimin;
..............page:132-134
Analysis of aroma components of non-Saccharomyces fermented wine by GC-MS
LI Qi;,LIU Qiuping;,SHAN Chunhui;,SHI Xuewei;,WANG Yue;,XIAO Jing;,XU Ya'nan;
LI Qi;,LIU Qiuping;,SHAN Chunhui;,SHI Xuewei;,WANG Yue;,XIAO Jing;,XU Ya'nan;
..............page:135-139
Determination of volatile oil components in Ampelopsis grossedentata by GC-MS
AO Kehou;,LIU Yan;,ZHANG Qihua;,ZHANG Shixian;
AO Kehou;,LIU Yan;,ZHANG Qihua;,ZHANG Shixian;
..............page:140-143
..............page:144-146
Brewing technology of Rosa rugosa jam
HANG Yumei;,LI Jixin;,LIANG Kai;,MI Lan;,ZHANG Bingjing;
HANG Yumei;,LI Jixin;,LIANG Kai;,MI Lan;,ZHANG Bingjing;
..............page:147-152
Fermentation conditions of water chestnut beer
LI Qiao;,LIANG Baodong;,LIU Jing;,NIU Hangang;,WEI Haixiang;,YANG Yongtao;
LI Qiao;,LIANG Baodong;,LIU Jing;,NIU Hangang;,WEI Haixiang;,YANG Yongtao;
..............page:153-156
Brewing technology of Vitex negundo honey wine
BAI Weidong;,CHEN Hualing;,LIN Manna;,LIU Gongliang;,MA Lei;
BAI Weidong;,CHEN Hualing;,LIN Manna;,LIU Gongliang;,MA Lei;
..............page:157-160
Preparation of selenium rich vinegar by solid-state fermentation
GAO Bing;,GAO Zexin;,QI Yonggang;,XU Fang;
GAO Bing;,GAO Zexin;,QI Yonggang;,XU Fang;
..............page:161-163
Processing technology of pulp type low-sugar blueberry jam
CHEN Zuman;,JIANG Kai;
CHEN Zuman;,JIANG Kai;
..............page:164-167