China Brewing 2014 Issue 8 Application and progress in geographical classification of wines by spectrum technology

Application and progress in geographical classification of wines by spectrum technology
HAO Yanan;,ZHAN Jicheng;,ZHAO Fang;

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

xin xi dong tai

..............page:5,9,62

Konjac glucommannan function and its application in food industry
SUO Huayi;,ZHONG Yan;

..............page:6-9

Research progress on genes related three main polyketides biosynthetic pathway in functional Monascus
CHEN Quan;,LI Jishun;,LI Yao;,WU Yuanzheng;,ZHAO Jixing;,ZHAO Xiaoyan;

..............page:10-14

Simulated moving bed technology and application in food industry
CHE Xianing;,GAO Shang;,LIN Hailong;,WANG Manyi;,XU Kejia;

..............page:15-19

Research progress on silkworm moth oil
HUANG Ping;,HUANG Xinqiu;,WANG Yanhui;,YANG Youxian;

..............page:20-23

Investigation of the optional components added in infant formula milk powder
HUANG Huajun;,LI Min;,XU Jialiang;,ZOU Zhifei;

..............page:24-28

Research progress on application of edible films in animal foodstuff
YIN Shenjun;

..............page:29-32

Quality assessment of Northeast sauerkrauts and screening of superior fermented strains
CHEN Wei;,HAN Junyan;,WANG Mengying;,ZHANG Hao;,ZHAO Guozhong;,ZHAO Jianxin;

..............page:33-37

Optimization of hydrolysis and debittering process of soybean protein isolate by Alcalase 2.4L and Flavourzyme
SUN Yong;

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

Liquid fermentation technology for buckwheat wine production by germinated common buckwheat seeds
CHEN Qingfu;,GUO Juhui;,WEI Jie;

..............page:43-46

Effect offish oil on expression of NR1, c-fos and CREB in hippocampus of female rats and newborn rats
LIU Lieju;,SUN Zongyi;,WANG Limei;,YU Shiting;,YUE Yin;,ZHANG Jiwen;

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

Optimum extracting conditions of total alkaloid from Peganum harmala based on response surface design
LIAO Tianjiang;

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

Optimization of saccharification technology of purple potato juice by response surface methodology
DANG Ya;,LIU Shuiying;

..............page:55-59

Effect of Pd/C on neohesperidin dihydrochalcones synthesis
DENG Xiaodong;,LEI Jia;,LUO Yong;,ZHANG Hong;,ZHOU Lei;,ZHU Wenkun;

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

Research on formula screening of functional man-made pit mud
LIU Maoke;,LIU Miao;,REN Daoqun;,TANG Yuming;,TIAN Xinhui;,YAO Wanchun;

..............page:63-66

Optimization of process conditions of Chinese oat rice wine by liquid fermentation
LIU Hao;,REN Guixing;

..............page:67-74

Effect of rice varieties on antioxidant activity of Chinese rice wine
FANG Weiming;,GAO Lu;,RAO Shengqi;,SONG Yiling;,YANG Zhenquan;

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

Optimization of alcohol fermentation of Auricularia auricula apple vinegar by Box-Behnken design
GUAN Bin;,HU Xiaowen;,HUANG Xiangang;,LU Zeng;

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

Plant-microorganism combined bioremediation of petroleum-polluted soil in laboratory simulation
FAN Guoqing;,LUO Xiaofang;,TIAN Danni;,WANG Hongyan;,WANG Jin;,WANG Ruting;

..............page:85-89

Screening of amylase-producing non-Saccharomyces yeasts and their characterization
LIU Qiuping;,SHI Xuewei;,WANG Yue;,XIAO Jing;,XU Ya'nan;,ZHAO Jiuzhou;

..............page:90-94

Production conditions optimization of bacteriocin by Enterococcus faecium BC-3 and the physicochemical characteristic
JIANG Yu;,MIN Zhongman;,YI Lijie;,ZHAN Jiashuo;

..............page:95-98

Shelf life prediction of vacuum packaging low-salt fermented-grain squid
FANG Xubo;,HE Jiongling;,XIE Jiani;

..............page:99-103

Optimization of distillation technique conditions of Chinese liquor based on ethanol/moisture contents in fermented grains
CHEN Xiaowen;,HUANG Weixing;,LI Hailong;,QIAO Zongwei;,TANG Shengyun;

..............page:104-107

Process optimization of seed koji-making for Aspergillus oryzae
LIN Qiu;,LIN Yan;,MA Yingying;,WU Hechuan;,YANG Jiangang;,ZHAO Zhongkai;

..............page:108-111

Quality changes of cold and hot pressed peanut crude oil during normal storage
LIU Jingna;,WANG Bin;,WANG Yawei;

..............page:112-114

Extraction of cordycepin from Cordyceps militaris by ion exchange adsorption
CUI Shaofei;,DONG Chao;,SHI Yanmao;,YUAN Jinbo;,Zhao Lin;

..............page:115-119

Clarification technology of wild jujube wine
LIU Sulei;,LIU Yaqiong;,YANG Yifei;

..............page:120-123

Processing technology of Monascus producing functional Monacolin K with germinated soybean by solid-state fermentation
GAO Bing;,GAO Zexin;,HUANG Xun;,WANG Changsu;

..............page:124-127

Screening of high-yield strains of xylanase after spaceship-carried experiment
WANG Linfeng;,YAN Deran;,YANG Fuwei;,ZHAO Zigao;

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

Detection of acid value in sesame oil based on near infrared spectrum
HU Yujun;,LIU Cuiling;,SUN Xiaorong;,WEI Lina;,ZHAO Wei;

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

Equipment selection of three kinds of koji-making for 45 000 tons soy sauce production workshop
SHANGGUAN Zongmiao;

..............page:136-139

Optimization of blanching pretreatment technology for decreasing acrylamide in fresh-cut fried potato chips
CHENG Jianghua;,HUANG Jingjing;,WANG Zhuochen;,XIE Ningning;,YAN Xiaoming;,ZHOU Beibei;

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

Analysis of volatile flavor compounds in Rosa roxburghii Tratt juice and dry wine
LI Dong;,TAN Shuming;,WEI Guangjing;,XU Suyun;,YAO Min;

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

Determination of folic acid in infant formula food by HPLC-MS
LIANG Disi;,NONG Yunjun;,SHI Yanli;,SU Liukun;,WANG Fei;,ZHU Qin;

..............page:149-152

Simultaneous determination of chloramphenicol and thiamphenicol in meat products by GC/MS/MS
GAO Jie;

..............page:153-155

Improvement of titration solution for acid value determination in edible vegetable oil
TANG Lu;,WANG Weijia;,XIONG He;,XUE Yongping;

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

Technology of sugar-free yoghurt using enzymatic hydrolysate of rice bran
CHI Xiaoxing;,DONG Yangyang;,QIAN Lili;,YAO Di;,ZUO Feng;

..............page:159-162

Vinegar production with grape and sorghum
HE Yufei;

..............page:163-167

Development of Physalis pubescms L.and carrot juice compound beverage
DUAN Lianhai;,HUO Yan;,WANG Xiaoying;

..............page:168-171

Production technology of yogurt of water chestnut and lotus seed
LI Xiangli;,LIANG Baodong;,WEI Haixiang;,WU Zifeng;,ZHAO Min;,ZHU Jiubin;

..............page:172-176