Sichuan Food and Fermentation 2011 Issue 4 Research of the Effect of Three Types of Acid on Inhibiting Banana Skin of Browning

Research of the Effect of Three Types of Acid on Inhibiting Banana Skin of Browning
LI Hong-zhen;WANG Qing-guo

..............page:45-48

..............page:后插3

Study on production Process Technology of Powder of Boletus Cream Soup
WANG Shao-sheng;XIN Song-lin

..............page:27-29

Study on Glycosylation Technology for Corn and Rice Yellow Wine
ZHANG Xiao-ju;YANG Cui-zhen;LI Heng-jiang;LI Shi-jie

..............page:82-84

Brief Analysis on Features and Development of Industrial Technique of Sichuan Pickles
RAO Qing;NI Hai-feng;TU Xue-ling;LU Xiao-li

..............page:1-4,9

Development of the Rhodiola Capsule Improving Hypoxia Tolerance
LIU Lin;XIANG Jin-long;ZENG Fan-jun

..............page:38-41

Study on Antioxidant of α-instant Rice
HUANG Hua;HU Yang;WANG Yi;LIU Xue-wen

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

Study on Extracting Technology by Ultrasonic Method and Anti-microbial Activity of Total Flavonoids from Longan Shell
XIONG Li;ZHOU Jian;CAO Xin-zhi;ZHOU Yong-jian

..............page:30-33

The Comparison of Chinese Pickle, Japanese Pickle and Kimchi Processing Technology
LU Yan-gang;DONG Quan

..............page:5-9

Study on the Processing Condition of Purple Sweet Potato Juice Yoghurt
LI Si-ning

..............page:101-103

Development of Pumpkin Vinegar Compounded Rice
WANG Ying;MAI Deng-feng;ZHU Xin-gui

..............page:98-100

Urease Activity in an Autotrophic Bacteria Thiobacillus thiooxidan
LIU Xiao-juan

..............page:90-92

Studying on the Extraction Process of total Flavonoids from Taraxacum by Ultrasonic Wave
TAO Liang-liang;LI Peng

..............page:49-51,67

Study on Comprehensive Utilization of the Potato Pulp
REN Qiong-qiong;AHANG Yu-hao

..............page:10-12,15

Optimization on Fermentation Medium for Lipoprotein Lipase Production by Candida rugosa
ZHAO Xing-xiu;HE Yi-guo;DENG Jing;WU Hua-chang;MENG Yan-fa

..............page:68-72

Optimization of Fermentation Medium for Protease of Bacillus Subtilis
XU Hai-dong;WANG Yong-ze;WANG Jin-hua

..............page:77-81

Study on Microwave-assisted Extraction Technology of the Flavonoids from Peanut Hull
QIAO Liang-bo;LIN Hua-wei;MA Xiong;DING Lei-tao;LIU Jun-hai

..............page:34-37

Study on Color Stability of Juice of Flat Peach During Storage at Different Temperatures
ZHAI Jin-lan;YANG Yan-bin;GAO Rui

..............page:16-19

Utilization of Corn Processing by-products-corn Bran and Technology
WANG Gang;WANG Lei;SUN Cai-yu

..............page:55-59,67

The Application of HACCP in Fresh-Cut Mushroom Production
WANG Yi;LIU Xue-wen;LUO Wei;LI Pei-shuang

..............page:24-26,29

Preparation of Astragalosides from Astragalus by Supercritical CO2 Extraction
MENG Ying;ZHAO Xu-zhuang;LI Ming-yuan

..............page:42-44

Research of Processing and Vacuum Sugar Permeability Technology of Jujube Preserved
QIN Ken;WU Rong-shu

..............page:20-23

Study on Solid-state Fermentation of Cellulosic Ethanol Coupling with Alcohol-Resistant Trichoderma Viride and Candida Shehatae
SI Zhen-jun;LI Lin;MA Lin-qi;BI Chun-yuan

..............page:73-76

Screening of γ-aminobutyric Acid Monascus Strain and its Fermentation Conditions
HU shan;WANG Xiao-bo;DAI Zhen;LAN Xiao-ling;LI Xue-ru

..............page:64-67

Developmen of compound fruit cake of pineapple and pumpkin
LUO Cheng

..............page:93-97

ji wang kai lai chuan cheng chuang xin ji nian chen mao chun lao xian sheng dan chen 100 zhou nian
li da he

..............page:107-108

The Comprehensive Utilization of Pueraria and Ultrasonic Assisted Extraction of Isoflavones from Pueraria Residue
ZUO Lei-lei;LIU Wen-jie;ZENG Fan-jun

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

Research on Separation and Purification of Itaconic Acid from Mother Liquid by Solvent Extraction
CHEN Jian-jun;FAN Chang-chun;JIANG Jun-rong

..............page:13-15

Research on the Optimization of Spinosad Fermentation by Response Surface Methods
YANG Rui-zhi;GUO Yi-dong

..............page:85-89