Sichuan Food and Fermentation 2014 Issue 5 Effects of Different Pretreatment Solution Properties and Micro Structure of Corn Cob Enzyme

Effects of Different Pretreatment Solution Properties and Micro Structure of Corn Cob Enzyme
SUN Xiang-yang;

..............page:1-4,15

Study on Hypeilipidemia-Regulating Effects of Citrus Flavonoids Extracted from Citrus
WEI Na;,XIAO Nan;,XU Yong;,YUAN Juan;

..............page:5-8,71

Studies on the Improvement of γ-Aminobutyric Acid(GABA) in Brown Rice by Lactic Acid Bacterium Fermentation
DONG Ling;,YAO Ying-zheng;,Zhu Yu;

..............page:9-11,35

Extraction and Preliminary Analysis of Antibacterial Substance from Bacillus natto Fermentation
CHEN Qian;,HU Ke-mei;,WANG Jian-ming;

..............page:12-15

Effect of Aodong Enzyme on Antioxidant AbiLity in Mice
GUO Shuang;,LIU Zhi-qiang;,PI Zi-feng;,QU Jia-le;,SHI Yong-wei;,SONG Feng-rui;

..............page:16-18,53

Identification and Physiological Characteristic Analysis of Yeast from Sichuan Pickle
FAN Jun;,LUO Hong-gang;,WANG Hui-fang;,ZHONG Xiao-ting;,ZHOU Hong-mei;

..............page:19-22

Study on Change of Physical and Chemical Properties During Enzyme-ripened Sufu Production Process
DONG Shuang;,TAO Jie;,WANG Jian-ming;

..............page:23-26,69

Study on the Extraction of Polyphenols Derived from Apple Pomace and its Antibacterial Activity
ZHOU Chun-di;

..............page:27-30

Study on the application of ceramic membrane separation technology in penicillin production
GU Jun-jie;,PENG Wen-bo;,WANG Jin-rong;,WANG Yin;,WANG Zhi-gao;,ZHANG Hong;

..............page:31-35

Explore the Oil Production Process of Chlorella Vulgaris in Semi Continuous Fermentation
BI Sheng-lei;,DU Feng-guang;,LI Shi-zhong;,LIU Yue;,ZHANG Cheng-ming;

..............page:36-40,48

Antioxidant Activity of Peptides derived from Silk Sericin in vitro
CAI Xi-tong;,FAN Jin-bo;,HOU Yu;,ZHOU Su-zhen;

..............page:41-45

Application of HACCP in Production of Sweet-hot Sauce
YUE Xiao-min;

..............page:46-48

Study on the application of the palm oil in the meat floss
LIU Cai-li;,NIU Yue-ting;,YAO Fang;,ZHANG Jing;

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

Study on Basic Formula of Dry Cake Chocolate Coated Fabric
HAN Wen-feng;,HUANG Qing-ji;,NIU Yue-ting;,QIU Po;,ZHANG Yu-jun;

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

Amino Acid Composition Analysis and Nutrition Evaluation of Raise Gymnocypris eckloni
LI Hua;

..............page:58-60,66

Study on the Conditional of the Pollen Craft of Breaking-wall
CHEN Rong;

..............page:61-66

Application of the Problem-based Learning (PBL) Teaching Pattern in the Course of Physical Chemistry in Food Discipline
CAO Xue-hui;,JIA Na;,LIU He;,ZHU Dan-shi;

..............page:67-69

Research on effect of Aluminum on learning and memory in mice
GOU Xun;

..............page:70-71

Research Progress and Industrialization Process on Guizhou Red Sour Soup Hotpot Seasoning
HAN Lin;,HUANG Ping;,ZENG Rong-mei;

..............page:72-75

Present Situation and Prospect on Study of Dietary Fiber
he yu tang ;, hui li juan ;, li zuo ;, liu he ;, ma tao ;, wang bo ;, zhao li ;, zhu dan shi ;

..............page:76-82,86

Study on Extraction Technology and Determination of Resveratrol
HE Ya-fei;,SHI Qiao;,YANG Sheng-ao;,YANG Xiu-xun;,ZHOU Hui-heng;

..............page:83-86

Production and Application of Protein Feed from Distiller's Grains Using Mixed Strains Combinations Via Solid Fermentation
DU Peng-cheng;,HE Bin;,HU Jing;,HUANG Qing-yin;,XIE Bang-xiang;,YU Qian-wei;,ZHANG Yi;

..............page:87-89,96

Evaluation of Five Kinds of Whole Milk Domestic and Abroad Based on Sensory and Electronic Nose, Electronic Tongue
chai pei ;, li dai zuo ;, liu bao lin ;, liu li ;, pan zuo ;, qiao yong jin ;, wang dan dan ;, yu hua xing ;

..............page:90-96

The Detection Method of Nitrite in Pickled Vegetable
DING Jie;,HE Jiang-hong;,PENG Yi-qin;,XIONG Shan-bo;,YANG Qing-hua;

..............page:97-101

Study on Production Technology of Red Dates Frozen Yogurt
ZHANG Sheng-lai;

..............page:102-107

shi pin yu fa jiao ke ji gao yue

..............page:108