0254-5071
2015 Issue 4
Research progress on the key processing technology of frozen fruits and vegetables
KANG Sanjiang;,ZHANG Haiyan;,ZHANG Fang;,ZHANG Jihong;,ZENG Chaozhen;,ZHANG Yongmao;,ZHENG Ya;
KANG Sanjiang;,ZHANG Haiyan;,ZHANG Fang;,ZHANG Jihong;,ZENG Chaozhen;,ZHANG Yongmao;,ZHENG Ya;
..............page:1-4
Research development of effect of fermentation on the quality of fresh rice noodle
MA Xia;,ZHANG Mianmian;,HE Yan;,GU Yongxing;,CHEN Lihua;
MA Xia;,ZHANG Mianmian;,HE Yan;,GU Yongxing;,CHEN Lihua;
..............page:5-7
Research progress on extending the shelf-life of yogurt
Hubisihalatu;,WANG Hongmei;,Menghebilige;
Hubisihalatu;,WANG Hongmei;,Menghebilige;
..............page:8-12
Application of Saccharomyces in food industry
TIAN Xiaoju;
TIAN Xiaoju;
..............page:13-16
..............page:17-20
Effectiveness of iron fortified soy sauce on the cognitive ability of students
CAI Xiangkun;,HUO Junsheng;,SUN Jing;,HUANG Jian;,WANG Jie;,WANG Bing;,WEI Yanli;
CAI Xiangkun;,HUO Junsheng;,SUN Jing;,HUANG Jian;,WANG Jie;,WANG Bing;,WEI Yanli;
..............page:21-24
Optimization of fermentation medium for Zygosaccharomyces rouxii using response surface methodology
KANG Yuanjun;,YANG Hua;,LI Xin;,CHEN Xiong;,WANG Zhi;
KANG Yuanjun;,YANG Hua;,LI Xin;,CHEN Xiong;,WANG Zhi;
..............page:25-29
Effect of temperature on the quality of oral liquid of traditional Chinese medicine by HPLC
LI Sha;,GUO Dong;,WANG Xiaowen;,ZHU Wanjun;,LUO Lixin;
LI Sha;,GUO Dong;,WANG Xiaowen;,ZHU Wanjun;,LUO Lixin;
..............page:30-34
Optimization of second fermentation condition for pickled mustard and analysis of volatile compounds
CHAO Yuzhou;,DENG Fangming;
CHAO Yuzhou;,DENG Fangming;
..............page:35-41
Effects of different commercial yeasts on aromatic components of wine
LIU Junxi;,ZHANG Jiang;,SHI Taotao;,YU Yue;,LI Wenjuan;,SUN Yuxia;
LIU Junxi;,ZHANG Jiang;,SHI Taotao;,YU Yue;,LI Wenjuan;,SUN Yuxia;
..............page:42-46
Effect of different immobilized yeast carriers on beer flavor composition
XIAN Yuanhua;,ZHU Yujie;,LIANG Zongyu;
XIAN Yuanhua;,ZHU Yujie;,LIANG Zongyu;
..............page:47-50
Experimental research of optimal growth conditions and drug resistance of Aspergillus versicolor
DONG Dan;,GUAN Tongwei;,CHE Zhenming;
DONG Dan;,GUAN Tongwei;,CHE Zhenming;
..............page:51-54
Purification technology and antioxidant activity of polyphenols from walnut residue
LIANG Xing;,ZHANG Xu;,CHEN Chaoyin;,ZHAO Shenglan;,LIANG Yongju;,LU Xiaofang;
LIANG Xing;,ZHANG Xu;,CHEN Chaoyin;,ZHAO Shenglan;,LIANG Yongju;,LU Xiaofang;
..............page:55-61
Application of space mutation strain Mucor ZY-3 in sufu production
MA Li;,WEI Haixia;,WANG Qianqian;,HOU Laiwang;,ZHANG Zongzhou;
MA Li;,WEI Haixia;,WANG Qianqian;,HOU Laiwang;,ZHANG Zongzhou;
..............page:62-65
Kinetic models for solid-state fermentation by compound yeasts
WANG Yong;,ZHANG Jinling;,ZHANG Liming;,GUO Peng;,YUAN Lijia;,LIU Dacheng;
WANG Yong;,ZHANG Jinling;,ZHANG Liming;,GUO Peng;,YUAN Lijia;,LIU Dacheng;
..............page:66-71
Isolation and purification of antifreeze protein from skin tissues of Esox lucius
TIAN Tongtong;,GONG Zilu;,ZHU Xinrong;,ZHANG Jian;,NIU Yujing;,LIU Juan;,LI Tian;
TIAN Tongtong;,GONG Zilu;,ZHU Xinrong;,ZHANG Jian;,NIU Yujing;,LIU Juan;,LI Tian;
..............page:72-77
Liquid fermentation conditions of Cordyceps sinensis
LUO Yuanxiang;,SHENG Jiajun;,YE Kenan;
LUO Yuanxiang;,SHENG Jiajun;,YE Kenan;
..............page:78-81
Optimization of mixed strains against the growth of Phytophthora parasitica var.nicotianae
SHI Miaoxiao;,GUO Bokai;,WAN Ke;,CONG Ming;,ZHANG Chuanping;,LI Zhu;
SHI Miaoxiao;,GUO Bokai;,WAN Ke;,CONG Ming;,ZHANG Chuanping;,LI Zhu;
..............page:82-85
Screening of Aspergillus from natural fermented wheat paste and the koji making technology
CHEN Qingchan;,JIAN Qingmei;,WANG Jinsong;,SUN Aihong;,LI Rong;
CHEN Qingchan;,JIAN Qingmei;,WANG Jinsong;,SUN Aihong;,LI Rong;
..............page:86-89
Comparison of methods for total genomic DNA extraction from Sichuan pickled vegetables broth
jiang yun lu ;, yang jian tao ;, wang meng ;, luo jun ;, jiang zuo ;, jiang lu xi ;, zhang qin ;, rao zuo ;, ma li ;
jiang yun lu ;, yang jian tao ;, wang meng ;, luo jun ;, jiang zuo ;, jiang lu xi ;, zhang qin ;, rao zuo ;, ma li ;
..............page:90-92
Research on formula of liquid wheat koji
WEI Chengfeng;,YAO Xiaoling;,ZHU Zhengjun;,CHEN Maobin;
WEI Chengfeng;,YAO Xiaoling;,ZHU Zhengjun;,CHEN Maobin;
..............page:93-96
Isolation and identification of beneficial microbes from Cornus officinalis
TANG Yanmin;,SUN Sijia;,ZHAI Zhengtao;,JI Fei;
TANG Yanmin;,SUN Sijia;,ZHAI Zhengtao;,JI Fei;
..............page:97-101
Screening and identification of gamma-aminobutyric acid-producing lactic acid bacteria strains from buffalo milk
XIE Fang;,ZENG Qingkun;,YANG Chengjian;,TANG Yan;,NONG Haoru;,LI Ling;,FENG Ling;
XIE Fang;,ZENG Qingkun;,YANG Chengjian;,TANG Yan;,NONG Haoru;,LI Ling;,FENG Ling;
..............page:102-105
Screening of Schizochytrium limacinum mutant strain with high DHA yield
L(U) Xiaoyi;,FU Jie;,YIN Jia;,TIAN Hua;,CHEN Tao;,HE Dongping;
L(U) Xiaoyi;,FU Jie;,YIN Jia;,TIAN Hua;,CHEN Tao;,HE Dongping;
..............page:106-109
Research on sensory evaluation of Mongolian cheese
LI Bo;,ZHANG Liang;,GAO Xin;
LI Bo;,ZHANG Liang;,GAO Xin;
..............page:110-113
Screening of thallus-adsorbing Aspergillus sp.
WANG Fangfang;,DU Fengguang;,LIU Yue;,XU Linghe;,JIANG Chao;,ZHANG Pengfei;
WANG Fangfang;,DU Fengguang;,LIU Yue;,XU Linghe;,JIANG Chao;,ZHANG Pengfei;
..............page:114-117
Application of Candida tropicalis fermentation in the treatment of the alkaline pulping spent liquor of corn stalks
FAN Jinshi;,LIU Zhubing;,GUAN Bin;,KONG Qing;
FAN Jinshi;,LIU Zhubing;,GUAN Bin;,KONG Qing;
..............page:118-122
Effects of brewing process on biogenic amines of Chinese rice wine
YU Jianshen;,ZHANG Fengjie;,WANG Deliang;,LI Hong;,HU Jian;,PENG Jinlong;
YU Jianshen;,ZHANG Fengjie;,WANG Deliang;,LI Hong;,HU Jian;,PENG Jinlong;
..............page:123-127
Extraction technology of pectin from lemon pomace
CAO Dong;,LI Xingchen;,TANG Jing;,LI Qiuping;,LIN Xiuquan;,AN Du;,LIN Hongbin;
CAO Dong;,LI Xingchen;,TANG Jing;,LI Qiuping;,LIN Xiuquan;,AN Du;,LIN Hongbin;
..............page:128-131
Debitterization technology of Chicory intybus inulins by macroporous resins
CHEN Xingdu;,ZHAI Danyun;,YANG Xiaoli;,CHEN Qing'an;,ZHAO Lili;,FENG Ping;
CHEN Xingdu;,ZHAI Danyun;,YANG Xiaoli;,CHEN Qing'an;,ZHAO Lili;,FENG Ping;
..............page:132-136
Effect of pickling on the content of active ingredients in tender stem of Cynanchum chinense
WANG Wenhua;,DING Na;,WANG Hecheng;
WANG Wenhua;,DING Na;,WANG Hecheng;
..............page:137-140
..............page:140
Preparation of natural milky flavor by cream hydrolysis using compound enzyme
ZHANG Huidan;,WANG Wei;,BAI Weidong;,HE Luoqiang;
ZHANG Huidan;,WANG Wei;,BAI Weidong;,HE Luoqiang;
..............page:141-145
Analysis of pyrazines of Luzhou-flavor "Shan-Zhuang Lao-Jiu"
WANG Guoming;,YIN Wanqiang;,QIAO Yang;,LI Yanke;,LI Qiuzhi;,DU Liping;
WANG Guoming;,YIN Wanqiang;,QIAO Yang;,LI Yanke;,LI Qiuzhi;,DU Liping;
..............page:146-149
Effects of oak chips on the aroma of blueberry wine by GC-MS
ZHOU Zengqun;,ZHU Yongfeng;
ZHOU Zengqun;,ZHU Yongfeng;
..............page:150-153
..............page:154-156
Determination of pantothenic acid in honey by isotope dilution-ultra performance liquid chromatography tandem mass spectrometry
HE Minheng;,LI Xiuying;,ZENG Linghao;,HUANG Jingsheng;,GUO Xindong;
HE Minheng;,LI Xiuying;,ZENG Linghao;,HUANG Jingsheng;,GUO Xindong;
..............page:157-160
Ferulic acid content determination of fermented tea from different manufacturers by HPLC
CHEN Jin;,HU Maofeng;,WEN Xin;,WU Zhanghua;,LIU Suchun;
CHEN Jin;,HU Maofeng;,WEN Xin;,WU Zhanghua;,LIU Suchun;
..............page:161-164
Natural fermentation process of sour fish
WANG Huajuan;,LIU Zhangwu;
WANG Huajuan;,LIU Zhangwu;
..............page:165-168