Sichuan Food and Fermentation 2014 Issue 1 Key Factors of Curdlan Fermentation Production

Key Factors of Curdlan Fermentation Production
DONG Xue-qian;,JI Wu-ke;,LIU Jian-jun;,WAN Li-ping;,WU Ling;,YAN Xi-han;,ZHANG Yong-gang;

..............page:1-4,18

Sturdy Progress on Yam Fermented Products
GAO Qi;,JIA You-feng;,WANG Xiao-wen;,XUE You-lin;,YU Tang-ying;,ZHANG Jun-wei;

..............page:5-8,55

Alfalfa Flavonoids Overview
GE Ya-long;,TIAN Guang-hui;,YANG Heng-tuo;,YU Fan;

..............page:9-13

Research Progress on Endogenous Formaldehyde in Aquatic Products
LI Jian-rong;,LI Ying-chang;

..............page:14-18

Optimization of Liquid Fermentation Conditions of Keratinase Produced by Bacillus pumilus
JI Yong-liang;,LIU Li-ying;,ZHU Chuan-he;

..............page:19-24

Processing and Its Application of Vegetables on the Bubble of Saline Water
CHEN Gong;,FENG Kuan;,LI Jie-zhi;,YAN Zhen-cai;,ZHANG Qi-sheng;

..............page:25-28,71

Effects of Extracting Condition on Physical and Chemical Properties of Lemon Dietary Fiber
LEI Ji;,WANG Lu;,WANG Ming;

..............page:29-32

Screening and Identification of GABA-Producing Bacteria and Optimization of Production Conditions by Resting Cells
GUO Yi-dong;,LEI Zu-chao;,QIN Qiu-mian;,QIU Peng;,TANG Cheng-an;,TIAN Jie-wei;,TIAN Yong-qiang;,WANG Lei;

..............page:33-37,102

Isolation and Fermentation Process Optimization of a Cold-adapted Cellulase-producing Bacteria
HAN Mei;,LIU Jian-guo;

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

The Effects of Several Kinds of Common Spices on the Qualities of Sichuan Pickle
AO Xiao-lin;,LIU Li-ting;,PU Biao;,TAN Jie;,XU Yi-yin;

..............page:42-47

Study on Optimum the Mixed Fermentation Conditions of Bifidobacterium and Lactobacillus
OU Ai-fen;,PENG Wei;

..............page:48-50,74

Application of Dietary Fiber from Lemon Pomace in Biscuit
LEI Ji;,WANG Lu;,WANG Ming;

..............page:51-55

Research on the Extraction of Flavone from Pineapple by Ultrasonic and its Antibacterial Effect
LIU Ling-wen;,LIU Qian;,ZHANG Xing-tao;

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

Effect of Rosmary Extracts on Quality Properties of Chicken Patties During Chilled Storage
GUO Qian;,JIA Na;,LIU Deng-yong;,QI Jun;,SHAO Jun-hua;,SONG Li;,ZHAO Ying-ying;

..............page:60-63,91

Research of Technology for Ultrasonic-assisted Extraction of Chlorogenic Acid from Sweet Potato Leaf
PAN Ming;,XIE Ren-you;

..............page:64-67,88

Studies on the Total Flavonoids Extraction of Blueberry
OUYang Ji-de;,WANG Ya-chen;,YANG Sheng-ao;,ZHOU Hui-heng;

..............page:68-71

A Method of Prepare Modified Urokinase by Heparin
LI Yan;

..............page:72-74

Application of Fuzzy Mathematics in Sensory Evaluation of the Flavoured Milk Tea of Red Wine and Jasmine Flower
FAN Jiang-ping;,FAN Shan-shan;,FU Xiao-ping;,LI Ling-fei;

..............page:75-77

Microwave Assisted Extraction of Total Flavonoids from Kalimeris indica (Linn.) Sch Leaves with Orthogonal Test
GU Xia-min;,LOU Jian-hua;,XU Hai-dan;

..............page:78-80

Research of Citrus Fruit Wine Yeast Fermentation Characteristics
DING Ya-guang;,HU Sheng-nan;,LI Si-tong;,LIU Guo-ku;,SUN Mei-ling;

..............page:81-84

Control of the Four Key Processes in the Production of Sichuan Xiaoqu Liquor
LI Da-he;,LI Guo-hong;

..............page:85-88

10°P of Balsam Pear Beer Model Developed
JI Ping;,KE Chang-yi;,QIU Ping;,ZHANG Wen-ya;

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

Determination and Correlation Analysis of Eight Heavy Metals in Chinese Prickly Ash and Soil of Shaanxi
DONG Qiang;,GUO Song-nian;,LIU Jia;,LIU Na;,XU Chi;,ZHENG Ya-nan;

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

Research and Explore on the Green Construction of Food Analysis Training Room
DA Jian;,ZHONG Yun-hong;

..............page:96-98

Elementary Analysis on Security Supervise of Health Food and Rational Law to Illegal Behavior Under the Institution Reform
LIU Yue-hong;,WU Wei;,XU Yan-gang;

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

Response Surface Methodology to Optimize the Processing Parameters for Producing Buckwheat Snowflake
PENG Hui-fang;

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