Sichuan Food and Fermentation 2012 Issue 1 Selection of Lactic Cid Bacteria for γ-aminobutyric Acid Production and Optimization of Fermentation Conditions

Selection of Lactic Cid Bacteria for γ-aminobutyric Acid Production and Optimization of Fermentation Conditions
WANG Chao-kai;LIU Xu;ZHANG Lei;LIU Nian;PENG Kui;PAN Jian-jun;LI Xian-shu

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

Research for the Solid-state Fermentation Simulation System of Strong-flavour Liquor
SHI Yong-ling

..............page:20-23,29

Optimization of the Producing Conditions of Enzyme for Mucor With High Productive Protease Strain
LIU Fang;CAO Xin-zhi;YOU Jian-ming;LIU Chun-ming

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

Effect of Machinery Goatmilk on Micro-organisms during Storage
ZHONG Nian-chi;WU Rong-shu;HUANG Ai-xiang;JIN Li-na

..............page:65-68,75

Study on the Absorption of Zinc by Mung Bean During Germination
PENG Li-kuan;YANG Kui-hua;DENG Wen-wen;HUANG Mei-jiao

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

xin xi dong tai

..............page:96

Research and Development on Sugar-free Healthy Jelly
ZHAO Kui;ZOU Yun-chuan;YANG Xian-zhen;LV Yan-ni

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

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

..............page:92-96

Research Progress on Extraction and Refining of Citrus Essential Oil
LU Sheng-min;SHI Ying-chun;YANG Ying

..............page:1-6

Optimization on Extraction Technology of Flavonoids from the Forsythia by Water-enzyme Hydrolysis Synergism Ultrasonic
KUANG Chao-yang;OUYANG Yu-zhu;CHEN Shi

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

Optimization of Extraction Technology of Total Flavones from Spartina by Response Surface Methodology
CHEN Li-juan;TAO Xin;ZHU You-min;ZHOU Ya;GUO Wei-wei;LI Ying-lei

..............page:69-72,91

Nutritional and Health-protective Functions of Mung Bean
Zhang Hai-jun;JIA Dong-ying;YAO Kai

..............page:7-10

A Review of Research Progress About Luzhou-flavor Liquor Making Microbes in Liquor Production
ZHAO Shuang;YANG Chun-xia;XU Man;DOU Shen;LIAO Yong-hong

..............page:24-29

Studied on the Best Conditions of Fresh-cut Sweet Peppers Storage with Modified Atmosphere Packaging
GAO Yuan-yuan

..............page:52-56

Study on Property of Extracellular Xylanase from Trichoderma RS30
LI Wen-xiao;JIA Guang-feng;LI Zhong-ling

..............page:73-75

Optimize Production Process of Mandarin Orange & Lemon Compound Beverage by Response Surface Methodology
BAI Hong-mei;YOU Jing-gang;PAN Hong-mei;CHEN Gong

..............page:57-61

Optimization of Fermentation Process Conditions of Pumpkin Vinegar Drinks
LEI Chun-yan;LIU Xue-wen

..............page:99-102

The Research and Application of Antihypertensive Peptide Derived from Food
ZHOU He-xia;MA Liang;ZHANG Yu-hao

..............page:11-15

Preventive Effect of Swine Blood Enzymolysis Product on Iron Deficiency Anemia in Rats
HU Yan-dan;WANG Long;SHI Lei;ZHENG Bo;CHEN Yi-zi;HUANG Cheng-yu;LI Ming

..............page:30-32,43

Research Changes of Lactic Acid Content in Pork by Colorimetric Method
QIU Hong-qiang

..............page:83-85

Technology of Sydney Juice
LI Si-ning

..............page:97-98

Determination of Flavonoids in Bean Products by RP-HPLC
LI Yan;LI Qin-yuan;TAN Tao;ZHANG Jian-hong;HENG Ting;KANG Fei;BIAN Qing-quan

..............page:80-82,102

Determination of Nitrofurazone Metabolite in Every Part of Weishan Lake Shrimp
NI Yong-fu;ZHU Li-ping;WANG Yong;YAN Qiu-cheng

..............page:86-88

Effect of Chitosan Coating on Comprehensive Quality of Green Pepper During Storage
LIU Yi-dong;ZHAI Jin-lan;YANG Yan-bin;CHANG Fang

..............page:62-64

Study on Techniques for Hydrolysis Preparation of Alcohol from Cassava Flour by Fermentation at Low Temperature
MO Li-chun;PENG Wen;ZHU Bing-qing;ZENG Li;ZENG Fan-jun

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

Study on Quality of Yoghourt with Active Bifidobacterium and Pumpkin Juice
ZHANG Li-fang

..............page:76-79,91

Distribution and Identification of the Dominant Mold in Pit-mud
LIU Xu;ZHANG Lei;WANG Chao-kai;LIU Nian;PENG Kui;LU Zhong-min;LI Xian-shu

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

Effects of Sweet Potato Powder on the Quality of Noodle
ZHANG Ying;XIAO Yan-lin;CHEN Gong;YOU Jing-gang

..............page:44-48