Sichuan Food and Fermentation 2009 Issue 4 The Research Advances in Rice Bran Preservation Technology and the Exploitation of its Functional Factors

The Research Advances in Rice Bran Preservation Technology and the Exploitation of its Functional Factors
XIONG Li;HUANG Zhi-guo

..............page:22-24,31

Current Research Status and Progress of Huyou Tangelo Vinegar
LU Sheng-min;LIU Qian-qian;YANG Ying;TAO Ning-ping

..............page:19-21,31

Activation Temperature of Dry Yeast and the Fermentation of Fruit Wine with Different Materials
XIONG Hai-yan

..............page:17-18

Leaching Of Traditional Rice-sprinkling Mother Yeast Of Yellow Rice Wine to Prevent Rancidity And The Teasons For The Measures
CHEN Bao-liang;MAO Qing-zhong

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

Study of Different Fermentation Conditions on the Quality of Rose Wine
SUN Chang-hua;ZHANG Su-hua

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

The Historic and Cultural Traceability of the Traditional Brewing Technology of Luzhoulaojiao
ZHAO Jin-song;ZHANG Su-yi;ZHOU Zhi-hong

..............page:6-8

Study on the Microcosmic Conformation of Different Degrees of Wu -liangye
WU Shi-ye;ZHANG Jing-yu;FENG Zhi-ping;ZHAO Jin-song;LIU Yu-nbo;HE Biao

..............page:3-5

The Supporting Effect of Technical Standard in Liquor Industry Technology Innovation Alliance
XIONG Zheng-he;TIAN Ya-qiong

..............page:1-2

The Research on Efficiency of Macroporous Resin Decolorize Pullulan Fermentation Broth
LU Lei;GUO Zhi-jun;HU Yao-hui

..............page:39-41

Study on the Technologies during the Fermentation of Vegetables Using Direct Vat Set
YU Wen-hua;CHEN Gong;DING Wen-jun;LI Guo-bing;ZHU Qi-ming;ZHANG Qi-sheng;LI Jie-zhi;ZHANG Ying

..............page:25-27

Effect of High Pressure Combined Heating on the Quality of Apple-roxburgh Rose Puree
ZHAO Guang-yuan;ZHU Chuang-gui;GAO Zhi-song

..............page:28-31

Studies on Screening of High Proteinase Producing Aspergillus Oryzae from Baojing Soy Sauce and it\'s Fermentation Condition
HUANG Wei;Ma Cheng-jin;HUANG Qun;WANG Jing-jing;LU Yu-yun

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

Research on Preparation of Low-molecular Weight Peptide From Fresh Water Fish by Enzymatic Degradation
ZENG Lin-lin;TU Zong-cai

..............page:36-38,48

Study on Flask-shaking Fed Batch Fermentation of γ-PGA
DANG Jian-ning;LIANG Jin-zhong

..............page:42-45,51

Effect of Vegetable Oils on the Erythromycin Fermentation
YANG Lian-fang;CAO Jian;ZHANG Zhong-zhou;QU Ling-bo

..............page:46-48

Studies on the Relationship of Hydrolysis of SPI by Enzyme to Emulsifying Capacity and Foaming Capacity
LI Yu-zhen;XIAO Huai-qiu

..............page:49-51

Study on Extraction Technology of Flavonoids in Loquat Flowers
ZHENG Mei-yu;LU Sheng-min;CHEN Jian-bing;XIA Qi-le;XING Jian-rong;CHEN Shao-nan

..............page:52-54

Study on the Extraction Technology of Carrot Pomace Dietary Fiber
SHAO Huan-xia

..............page:55-58

Research on the Immobilization of β-galactosidase with Sodium Alginate
FAN Jia-you;ZHU Wen-shi;YU Jian-ping;ZHANG Le

..............page:59-62

Optimization of Extract Processing of Polysaccharide in Luffa by Orthogonal Regression Design
LI Xiao-hui;LI Jian-shan;LI Zhi-zhou

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

Study on Processing Technology of Honey-orange Fruit Vinegar Drink
LOU Ming;MA Cheng-jin;HUANG Qun;CHEN Kai;YUAN Mei

..............page:67-70,73

Production Technology of Guizhou Laroutongtongsun
LIU De-zhong;YANG Ting

..............page:71-73

Development of Ginger Health Jelly
PENG Zhi-yun;HUANG Wei;GUAN Yu-fang;REN Xi-zhu;HUANG Qun;MA Cheng-jin

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

xing ye dong tai

..............page:5,8,62,66

hai wai chuan zhen

..............page:54,58