Sichuan Food and Fermentation 2011 Issue 6 Initial Studies on Improving Quality of Mustard Tube Pickle

Initial Studies on Improving Quality of Mustard Tube Pickle
ZENG Fan-kun;HOU Dong-jun

..............page:9-14

Study on Extending Shelf Life of Mango
HOU Zhi-qiang;WANG Qing-guo

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

Determination of Fe, Mn, Cu and Zn Elements in Corn by Flame Atomic Absorption Spectrometry
YANG Kui-hua;LI Guo-lan

..............page:87-88,95

Screening of Dihydroxyacetone-producing Marine Bacteria and Optimization of the Fermentation Conditions
CHEN Zhe;WANG Zhao-shou;FANG Bai-shan;WANG Shi-zhen;PENG Ya-Juan

..............page:15-21

Influence of Ultra High Pressure Technology on Meat Condiment
WANG Jian-ming;ZHONG Yu;QIAO Chang-sheng;WANG Hui;XIAO Yang

..............page:40-43

Study on Optimization of the Extraction Technology of Lycium Barbarum Polysaccharide by Response Surface Methodology
LIU Lin;YAN Rui-ming;ZENG Fan-jun

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

Technology research of Wild Stauntonia Chinensis Beverage
PAN Hong-mei;YOU Jing-gang;BAI Hong-mei;HUANG Lv-hua;CHEN Gong;LI Xiao-ying;LI Yi-en

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

xin xi dong tai

..............page:49,62,72,99

An Elementary Introduction to the IMP and high chicken quality
TANG Zhen-rui;ZHU Ren-jun;LIU Xing-yong

..............page:36-39

Study on Extraction Technology of Flavonoids from Fagopyrum Cymosum Grains
TANG Yu;PENG De-chuan;SUN Jun-xiu;LIU Jian-lin;SHAO Ji-rong

..............page:54-57

Study on the Influence Factors for Quantitative Analysis of Protein
TAO Liang-liang;HOU Hong-bo;LI Ning-ning;CHEN Lei;LI Wan-fei

..............page:89-91

Study on DVS Yogurt Starter Cultures in Processing of Yogurt
SUN Ling-xia;ZHANG Qiu-hui;LI Hong;LI Zhen-zhen

..............page:63-64,69

Study on Production Process of Millet Biscuit
ZHANG Mai-shou;LIU Hao

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

Mustard Nitrite and Nitrite Content of Other Foods Comparative Study
ZHANG Yu-Li;HE Jia-lin

..............page:81-83

Comparision of the Nutritional Components in Muscles of Norway Salmon and Artificial Breeding Salmon
LIU Yan-ling;DENG Lin

..............page:84-86

Determination of Acesulfame K in Milk Beverage by HPLC
ZONG Wan-li;YANG Yuan-ping;QU Shu-xia

..............page:79-80,99

Comparison and Optimization of Extraction Process of Canthaxanthin Produced by Gordonia sp.
LI Chao;WANG Jin-hua;WANG Yong-ze;ZHAO Jin-fang;LIU Zao

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

Breeding on UV Mutagenesis and Fusion of Monascus Protoplasts and Detection of MonacolinK
WU Xue-qian;WANG Fang-an

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

The Optimization Design of Manufacturing Technique of Low-sugar Yoghurt
XUE Long;ZHU Ying-lian;ZHANG Pei-zheng

..............page:29-31,39

Processing Technology of Sarah Pear-Blueberries Wine
DONG Jian-lan

..............page:73-75,83

Study on Relationship between the Amount and Effect in Extracting Cordycepin by Ethyl Acetate
XIAO Zheng-hua;ZHANGXiang-hong;ZHANG Ming;WANG Yun-chun;HU Zhi;WU Qiang

..............page:50-53,57

Cloning and expression of α-glucosidase gene from Thermotoga neapolitana
CHEN Li-li;CHEN Ping;HUA Xin-chun;JIANG Hai-qin;LIU Qiong;BI Yun-feng

..............page:58-62

Study On Processing Technology Of Nutritional Sauerkraut
LI Heng;CHEN Gong;LI Guo-bin;ZHANG Qi-sheng;HU Tai-jian;YOU Jing-gang;WAN Hu;WEI Wan-wen;YU Wen-hua

..............page:1-4,21

Study on Kombucha Health Wine
ZOU Yong;JU Shuai;XIE Hui;LI Yang

..............page:76-78,83

Effect of Immobilization on Yeast Invertase Activity
LI Qin

..............page:70-72

Study on Processing of Arrowroot Tea
WANG Lei;WANG Gang;RAO Qing;LAI Xiong-wei;LIAO Zi-hai;HE Guo-bin

..............page:96-99

Study on Each Index Change of Direct Vat Set Function Bacteria during the Fermentation Process of Green Vegetables Saline
YU Wen-hua;ZHANG Shu-yan;CHEN Gong;LIU Zu;LAN Heng-chao;WAN Hu;ZHANG Qi-sheng;LI Jie-zhi;ZHANG Yin;LI Heng

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

Optimization of Two-phase Systems Extraction Total Flavonoids in Phellodendron by Response Surface Analysis
YIN Yong-zhong;LONG Jin-guo

..............page:65-69