Sichuan Food and Fermentation 2010 Issue 4 Progress in Oleanolic Acid Research

Progress in Oleanolic Acid Research
ZHANG Shu-yan;LI Zheng

..............page:20-24

Studies on Tolerance Property of Lactic Acid Bacteria
PENG Deng-shui;YAN Zheng-cai;TANG Chun-mei;ZHANG Xue-feng;WANG Wei-long;WANG Yan-li;CHEN Gong

..............page:50-52,55

Study on Fermentation Conditions of β-carotene by Blakeslea trispora
PAN Peng;YANG Si;CAI Jun

..............page:36-40

Processing Technology of Colour Noodles by Pumpkin and Carrot
WANG Ying-ying;KONG Xin-xin;MA Chao-yan

..............page:96-98

Study on Processing Technique of Purple Sweet Potato Granules
TANG Fu-rong;LEI Ji;LI Bo;YING Yong-tao

..............page:66-70

Construction of the Shuttle Expression Vectors for Antibacterial Peptide Spinigerin
ZHAI Li-gong;LIU Zhe;WANG Jun-ying;CHEN Xiao-ping

..............page:79-81

The Application of HACCP System in Production of Lemon Tea Drink
ZHAO Qin

..............page:10-15

The Quality Control and Management of Chinese Strong Aromatic Spirits Production Process
XU Zhan-cheng

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

Selecting and Breeding Excellent Acetic Acid Bacteria for Apple Vinegar
ZENG Li-ping;WANG Fang

..............page:61-62,70

Study on Screening Lactic acid Bacterium and Quality Analysis of Stirred Yoghurt during Shelf Life
SHAN Xiao-li;CHENG Min LIU;SUN Tao;GONG Chun-bo

..............page:82-84,87

Screening of Lactobacillus plantarum and its Application in Making Korean Chili Cabbage
SONG Hong-guang;WANG Yan

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

The Advances of Detection Technology of Adulterated Fragrant Sesame Oil
LU Ming-yue;ZOU Bo-yu;ZHONG Geng

..............page:16-19,24

nong xiang xing qu jiu niang zao sheng chan gong yi yao su ( yi )
li da he

..............page:99-106

Research and Prospection of Sichuan Functional Flavouring Liquor
XU De-fu;SU Li-zhang;ZHANG Su-yi;CHEN Hong-quan;LI Ren-hua

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

The Analysis on Mechanism of Producing Caramel Pigment from Starch by Extrusion and the Evaluation of Product\'s Quality

..............page:53-55

xin xi dong tai

..............page:9,43,49,60,73,78,81,87,106,后插2

Study on the Standardized Cooking of Bamboo Shoots and Beef
HE Jiang-hong;ZHANG Miao;CHEN Zu-ming;WANG Lan;XIAO Lan;JIA Hong-feng

..............page:63-65

Response Surface Optimization of R.Palustris Fermentation
XIA Bing-bing;KANG Jian-ping;SU Bo;WANG Yong-jun;XIE Wen-yuan;HUANG Jing

..............page:29-32,35

Effect of Some Film Packages on Preservation of Lentinula edodes with Different Water Content
ZHU Dan-shi;LIU He;ZHANG Min

..............page:44-49

Extraction and Stability of Anthocyanin from Purple Sweet Potato
LI Bo;LEI Ji;TANG Fu-rong;ZUO Lu

..............page:56-60

Preparayion of Mung Bean Yogurt
ZHANG Ru-yi

..............page:92-95

Research on the Industrialized and Low Salinity Salted Technology of Round Radish
WANG Yan-li;TANG Chun-mei;ZANG Xue-feng;YAN Zheng-cai;DING Wen-jun;CHEN Gong;WANG Wei-long;PENG Deng-shui;TU Xiao-hui;WANG Wen-jian

..............page:33-35

Physiological Activities and Applications of Bamboo Leaves Extracts
JIA Hong-feng;CHEN Yun-chuan;SUN Jun-xiu;FAN Wen-jiao;YI Yu-wen

..............page:25-28

A Study of Recycling of Mustard Pickles Liquid
HE Yun-chuan;HOU Yao

..............page:41-43

Study on Processing of Fungus Gelatin Soft Sweets
WANG Lei;ZHAO Zhi-feng

..............page:88-91

Analysis of Nutrient Components of Bean Curd Residue
WANG Dong-ling;LI Bo;LU Fei;NAN Hai-juan

..............page:85-87

Study on the Health Care Function of Cordyceps militaris Beverage and ifs Preparation
LI Chong-wei;LI Meng-yang;LIU HuiI;ZHANG Yang;JIN Tao

..............page:74-78