China Brewing 2016 Issue 8 Active dry yeast and its application in food industry

Active dry yeast and its application in food industry
DOU Bingran;,GUO Huiming;,LUO Haiyan;,JIANG Kaiwei;,HONG Housheng;

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

zhong guo niang zao za zhi zheng gao qi shi

..............page:4,176

Research progress of Luzhou-flavor Baijiu esterifying liquid
li he ;, zhang su yi ;, ao zong hua ;, ding hai long ;, yang yan ;, li de lin ;, luo jie ;, su zhan yuan ;, wang chao ;

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

Research progress of causes and removal of precipitation in integrated alcoholic drinks
WANG Hong;,LUO Huibo;,HUANG Zhiguo;,ZHOU Ping;,FENG Xingyao;

..............page:9-12

Latest application of chromatography and its hyphenated techniques in analysis of Chinese Baijiu
TIAN Ting;,TAO Han;,QIU Shuyi;,QIN Fangyuan;

..............page:13-16

Comparison of the fermentation properties on two Aspergillus oryzae strains
ZENG Xiaobo;,LI Li;,ZHU Xingui;

..............page:17-21

Research on fermentation conditions of oil-camellia seed cake natto paste
LI Mengdan;,YANG Yilei;,CHEN Lili;,GUO Hua;

..............page:22-26

Flavor regulation of Moutai-flavor Baijiu brewing by Streptomyces sp.A22
HUANG Yunli;,ZHANG Jianmin;,HUANG Yongguang;,HU Jianfeng;,HU Feng;,ZHONG Fangda;

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

Comparison of pretreatment methods of fatty acids determination in Mucor-type Douchi and soybean
XIE Yanhua;,XIE Jing;,CHEN Miaofen;,JIANG Liwen;,CHEN Lili;

..............page:32-36

Preparation and property of Douchi isoflavones-phospholipid complex
JI Yiping;,HE Jing;,WANG Ping;

..............page:37-42

Effect of Monascus anka fermentation on active and flavor components of guava leaves
WEI Wenhao;,WANG Lu;,WU Zhenqiang;

..............page:43-47

Effect of environmental factors on the stability of glutathione in fermentation broth
ZHANG Qian;,DUAN Chao;,NIU Shucao;,DUAN Xuehui;

..............page:48-52

Comparison of two different extraction methods of genomic DNA from modified maize starch
ZHANG Juan;,YANG Chunjia;,ZHOU Chenqing;,QI Yan;

..............page:53-56

Non-enzymatic browning inhibition method of sea buckthorn wine
YAN Gongxin;,NIU Guangcai;,ZHU Dan;,WEI Wenyi;,LIU Zhiming;,JIA Jian;

..............page:57-60

Antioxidant effect of Hakka rice wine
LUO Lükeng;,ZOU Haoyuan;,YANG Yuhui;,QIU Bo;,ZHAO Dongmin;

..............page:61-65

Evaluation of uncertainty for determination of sucralose in soy sauce by HPLC-MS/MS
LIANG Guijuan;,XUN Siying;,LI Qingwei;,YUAN Huilin;

..............page:66-68

Quantitative analysis of soluble solids content in mature vinegar based on near infrared spectroscopy technology
WU Yuanyuan;,LU Huishan;,GAO Qiang;,YAN Hongwei;,WANG Fujie;

..............page:69-72

Comprehensive analysis of yield and quality of American malting barley cultivars
bao qi jun ;, pan yong dong ;, liu xiao ning ;, zhang hua zuo ;, xu yin ping ;, huo ke cang ;, zhang dong jia ;, chen wen qing ;

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Optimization of fermentation technology for natto sufu
QI Yonggang;,GAO Bing;,HUANG Feiwu;,HU Yong;

..............page:78-82

Optimization of medium formula for β-glucanase producing Aspergillus niger
WU Peng;,JIANG Kun;,LIU Li;,LI Ke;

..............page:83-86

Construction of a Bacillus subtilis with high yield acetoin
XU Hui;,LIU Jianjun;,LI Wenjing;,SUN Wentao;,LI Bo;,LIU Liping;

..............page:87-90

Isolation and identification of pectinase-producing endophytic fungus from lotus leaves
ZHAO Xiaolu;,ZHOU Ning;,TANG Xianlai;,XIE Qingwu;

..............page:91-94

Degradation of rice straw and sludge into ethanol by multi-specise culture
L(U) Jiliang;,LIU Yuanfang;,REN Xiaoqian;,WANG Zhen;,ZHOU Bo;

..............page:95-99

Effect of raw materials on taste quality of rice wine
GUO Zhuang;,LI Ying;,PAN Ting;,WU Meng;,DAI Caixia;,LIANG Ying;

..............page:100-103

Optimization of phosphorus removal conditions with efficient phosphorus-accumulating bacterum P2 by response surface methodology
FANG Chunyu;,ZHOU Jian;,MING Hongmei;,ZHAO Xingxiu;,CHEN Mengen;,YAO Xia;

..............page:104-109

Research on the antimicrobial activity of the sea-buckthorn seed extract and analysis of its bioactive components
BAYARAA Zoljargal;,BIAN Xin;,ZHAO Li;,XU Min;,WANG Nana;,HUO Guicheng;

..............page:110-114

Extraction process optimization and antioxidant activity of Sipunculus nudus polysaccharide
LIU Kaili;,JIA Ruibo;,LI Yan;,LI Xin;,LIU Bin;,HUANG Yifan;

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

Optimization of fermentation conditions of polysaccharide from Calvatia gigantea mycelium and its antibacterial effect
LI Zuomei;,WU Shanshan;,CHEN Jia;

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

Optimization of fermentation technology of Physalis alkekengi fruit wine by response surface method
LI Shuai;,SUN Hui;

..............page:124-128

Homologous expression of endoglucanase gene ce17b in Trichoderma reesei
GU Bintao;,HUANG Guochang;,XIONG Dawei;

..............page:129-132

Mutation screening of avermectins B1a producing strains with low energy N+ ion beam implantation
GONG Wenjing;,LOU Xingkun;,YU Long;

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

Effect of mechanical activation treatment on physicochemical properties of mung bean starch
WANG Lidong;,LIU Tingting;,ZHANG Lida;,WU Pingping;

..............page:137-141

Effect of allicin extract on preservation of fresh-cut yam
WANG Mei;,XU Li;,TANG Jing;,WANG Meifen;

..............page:142-147

Extraction of polyphenols from grape wine pomace
GUO Hongzhen;,LI Congsheng;,RU Shaoyu;

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

Comparison of procyanidin content of commercial fruits in Yinchuan
GERILE;,QI Wei;,WANG Jian;,WU Jiahao;,ZHU Qihui;,YUE Weiye;,LIU Jing;

..............page:152-154

Lipid-lowering effect of procyanidins on the MSG-induced obese mice and steatotic L-02 hepatocytes
CAO Lijuan;,ZHANG Xu;,CHEN Chaoyin;,ZHAO Shenglan;

..............page:155-158

Determination of ethyl carbamate in Zhenjiang vinegar by GC-MS/MS
TANG Shuangshuang;,WANG Weigang;

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

Detection of pyrazine compounds in Baijiu by HS-SPME-GC
HUANG Jialing;,LIAO Yanyan;,SUN Di;,ZHANG Qian;,LONG Sihong;

..............page:163-168

Simultaneous detection of seven phytotoxin compounds in plant beverage by HPLC
DU Weifeng;,ZHANG Ruirui;,ZHOU Si;,HUANG Jinfeng;,WANG Yonghua;,HE Minheng;,HUANG Rongrong;

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

Determination of 1-deoxynojirinycin content in Morus nigra L.leaves from Xinjiang by HPLC-ELSD
WANG He;,ZHANG Guihui;,YANG Ling;

..............page:173-176

Development of Schisandra chinensis and aloe compound yoghurt
WU Na;,LU Qian;,ZHOU Jianli;,QIN Yin;,XIE Shuqiong;

..............page:177-180

Main fermentation technology of rose-flavor orange wine
FU Xun;,TAN Penghao;

..............page:181-184