Sichuan Food and Fermentation 2012 Issue 2 Preparing Bioactive Calcuim From Cultured Cordyceps Sinensis

Preparing Bioactive Calcuim From Cultured Cordyceps Sinensis
ZENG Yu-lei;HU Jia-jun;YANG Bo;LIU Zhi-gang;WANG Tian-zhi;HU Zheng

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

Advances on Property and Physiological Function of Limonin
DONG Wen-bo;WANG Xue-ying;YANG Zhou

..............page:1-4

Study on the Way of Preparation of Single Cell Protein
XIE Bing-hui;XIE Jun-hui

..............page:61-64

Determination the Content of Mineral Elements in Tea Extract by ICP-AES
DAI Ji-ling;FAN Zhi-fei;CAO Ming-rong;HE Qiang

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

Identification of 23 Bacillus Strains by Phylogenetic Analysis of 16S rRNA Gene Sequence
ZHANG Xiao-juan;SONG Ping;WANG Zhu;ZHANG Bei-bei;ZHOU Guang-yan;WANG Ju-ying

..............page:9-12

Advances of Physiological Functions and Preparation Technology of Food Preparation of Lactobacillus
LEI Xin-yu;ZENG Fan-kun;KANG Jian-ping;HUANG Jing

..............page:5-8,22

Optimization of Extraction of Tannins from Nodes of Lotus Root by Response Surface Methodology
LI Yong-qiang;YANG Shi-hua;QIN Yuan;FU Xiao-ping;GAO Bin

..............page:36-39,48

Discussion Determination of Sodium Cyclamate by HS-GC-MS
LI Yu-fei;ZHOU Chun-hong

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

Determination Methods Improvement of the Amino Acid Total Quantity in Tea
HUANG Ben-fen;LV Xiao-ting;HE Zheng-xiu

..............page:94-96

Study on the Impact of Salt on the Tibetan Chicken\'s Physical Properties
QIU Si;HUANG Shu-jie;LIU Zhong-ke

..............page:71-75,81

Analysis of Volatile Flavor Substances in Traditional Fermented Bean Curd\'s Production of the Changes
WANG Yue-peng;LI Li-ying;WANG Jian-ming

..............page:76-81

Breeding of High Melanin Producing Strain by He Ne and UV Laser
AO Ai-hua;WANG Jian-ming;LIU Yu-ying;HAO Hua-xuan;JIANG Shao-li;WANG Kun;QIAO Chang-sheng

..............page:27-31

Research on Formation and Regeneration of Protoplast of Aureobasidium Pullulans
JIN Ting;WU Yu-xue;WANG Jian-ping

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

Study on the Selection of High Antimicrobial Activity Bacillus Natto by Microwave Plasma Sputtering
CHEN Jian-jun;HUANG Chun-chun;ZHANG Qiao-yang;CHAI Yang-yang

..............page:20-22

Effects of Twin-screw Extrusion Cooking on the Degree of Gelatinization of Ordinary Corn Flour
WANG Bao-shi;PANG Hai-qiang;XIU Lin;ZHENG Ming-zhu;LIU Jing-sheng

..............page:13-15,100

Optimization Enzyme Hydrolysis Conditions of New Enzymatic Fermented Bean Curd by Response Surface Analysis
WANG Jian-ming;LI Li-ying

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

Preparation of the Hibiscus Esculentus Yoghourt
LI Yi-en;HE Lin-fu;YOU Jing-gang;PAN Hong-mei;BAI Hong-mei;CHEN Gong;LI Peng-xiang

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

Isolation and Identification of the Microorganisms in Fermented Glutinous Rice
XU Lei;LUO Cheng;LIU Hua-rong;SUI Xue-yi;SU Wen-ting

..............page:65-70

Study on Flavour Sauce of Tomato-quail Egg Paste
ZHAO Qian-hui;DONG Jiu-zhang;LI Min;LIN Qi

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

Study on Rapid Fermentation of Kitchen Waste of Mixed Strains
QIAO Chang-sheng;GUO Hua;LI li-ning;ZHAO Nan;YANG Peng-peng

..............page:54-60

The Determination of Total Polysaccharides from the Herb Residue of Health Wine with Phenol-sulfuric Acid Method
LUO Hai-yan;FENG Qi-qin;MA Xiao-hua;XU Xia;ZHOU Hai-mei;SUO Yun-na

..............page:97-100

Selection of Yeast Strains for Kefir Fermentation from Milk and Soymilk Mixture
GENG Yuan;WANG Jian-ming;LI Li-ying;JIA Lei

..............page:23-26,31

Study on Extraction Technology of Soluble Polypeptide from Hypericum Patulum Pollen
SUI Hua-song;ZHAO Qian-hui;XUE Long;ZHU Qian

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

The Effect of Pretreatment Craftwork and Vacuum Frying Technology on Pleurotus Eryngii
ZHANG Ying;XIAO Yan-lin;XU De-qiong;DENG Jian;CHEN Gong;DENG Lei;YOU Jing-gang

..............page:49-53

The Study on Determination of Dioscin Content by UV Spectrophotometry
SHEN Hui;ZHAO Cong-cong;LIU Zeng;ZENG Fan-jun

..............page:104-106