Sichuan Food and Fermentation 2011 Issue 2 Study on Two-Stage Dilute Hydrochloric Acid Saccharification of Fermented Grain Waste

Study on Two-Stage Dilute Hydrochloric Acid Saccharification of Fermented Grain Waste
TAN Li;LIU Yue-hong;ZHANG Wen-xue

..............page:25-27,31

Application of TLC in Screening of Trehalose Synthase Producing Srains
Tan Hai-gang

..............page:64-68

xin xi dong tai

..............page:9,12,21,52,59,93

Study on Fermentation Conditions and Enzymatic Properties of an Acid Proteases from Aspergillus Niger Departed from LuXing Koji
FANG Chun-yu;ZhOU Jian;Wu hua-chang;ZHAO Xing-xiu;He guo-qin LiLei;Li yan-yang

..............page:13-17,31

Refine the Traditional Heritage,Create New Features in Production,and Promote the Sustainable Development of Chinese Distillery Industry Comprehensively
Xu-zhancheng

..............page:10-12

Research of New-typed Anti-halitosis Chewing Gum
ZHANG Jin-wei;LI Hu-jun;ZHOU Hong-yuan;HOU Da-jun

..............page:86-89

Optimization of Total flavonoids Extraction from Orange leaf by Response Surface Methodology and It\'s antioxidant activity
MAO Xia;JIAO Shi-rong;LI Qin;TANG Pengcheng;TANG Yuan-mou;HU Jiu-mei

..............page:56-59

Research on Methods of Preserving Scrip for White Radish Pickle
Yue yi;Liu Xue-wen

..............page:79-81,85

Trial-manufacture of Flowers Wort Beverage
ZHANG Xin-hua;SUN Chang-hua;ZHANG Su-hua

..............page:82-85

Research on the Quality Change of Mustard in Circulation Area
DENG Mian;NI Haifeng;XIONG Faxiang;LU Xiaoli

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

Efects of Row Material Pretreatment on Flavonoids of Lemon Dietary Fiber
HE Jin-mei

..............page:98-102,106

Observering Wine Industry in Taiwan
LI Dahe

..............page:1-9

Fungal Diversity of Fermented Grains in Luzhou-flavor Liquor Pits
Liu Nian;Liu Xu;Zhang Lei;Wang Chaokai;Cai Haiyan;Shang Hongguang;Lu Zhongmin;LI Xianshu

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

Effects of Storage Condition on Physiological Rind Disorder of Citrus Fruits
Qiu Jian;Liu Lidan;Zeng Kaifang

..............page:46-49

Analysis of Causations of Pit Mud Aging & Its Treatment and Prevention in Sichuang Provinces
HUANG Hai;YANG Guan-rong;HUANG Zhi-yu;Wen Cheng-bing

..............page:18-21

Color Protection Technology for Salted Jerusalem Artichoke

..............page:72-73,89

Optimization of Culture Medium and high Cell Density Culture for Lactobacillus acidophilus
Shi Dalin;Sun Mei;Chen Qiuhong;Hu Lin;Zhang Weina;Kuang Qun

..............page:60-63

Study on the Main Process Parameters of PAC Flocculation Bacillus Subtilis
Ren Yuanyuan;Kang Jianping;Huang Jing;Su Bo;Xia Bingbing

..............page:42-45

Effects of Different Sterilization Methods on The Quality of Low-salt Picked Tubers Mustard
NI Hai-feng;XIONG Fa-xiang;DENG Mian;LU Xiao-li

..............page:69-71,78

Research of Maltose Hydrogenation Preparation for Maltitol with Ruthenium Catalyst
SHI Shu-hang;LIU Jing-sheng;ZHENG Ming-zhu;CAI Dan

..............page:50-52

Researching the Ester Production Conditions of the high Production Ethyl Acetate Yeast
LIU Yuan-cai;GUO Sheng-xiang;LI Rui-li;CHEN Maobin;FANG Shang-lin

..............page:22-24

The Key Factors of Chinede Strong Aromatic Spirits Brewing(Part 5)
LI Da-he;LI Guo-hong

..............page:32-41,45

Quickly Determine the Leftover of Melamine in Dairy Products by Ultraviolet Spectrophotometry
ZENG Wei-cai;ZHANG Zeng;GAO Hong

..............page:103-106

Processing Technology of Lycium Ruthenicum Murr.Juice
CHEN cheng;LIU Zenggen;ZHANG Lin;TAO Yandou;SHAO Yun;MEI Ii-juan

..............page:94-97

Study on Composite Fruit Vinegar Beverage of Blackcurrants and Blueberry
GUAN Ying;ZHANG Dong-xue;ZHANG Jun

..............page:90-93

Study on the Synergistic Effect of Ethanol and Ultrasound on the Preparation of Maltose Seed Crystal
MI Yan;LI Jianzhen;ZHENG Mingzhu;LIUJingsheng

..............page:53-55,68