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Liu D, Zhang H, Xu B, Tan J. Development of Kinetic Model Structures for Glutinous Rice Saccharification by Different Enzymes. J FOOD PROCESS ENG 2014. [DOI: 10.1111/jfpe.12088] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Dengfeng Liu
- Key Laboratory of Industrial Advanced Process Control for Light Industry of Ministry of Education; Jiangnan University; Wuxi 214122 China
- Department of Bioengineering; University of Missouri; Columbia MO 65211
| | - Hongtao Zhang
- Key Laboratory of Industrial Biotechnology of Ministry of Education; Jiangnan University; Wuxi 214122 China
| | - Baoguo Xu
- Key Laboratory of Industrial Advanced Process Control for Light Industry of Ministry of Education; Jiangnan University; Wuxi 214122 China
| | - Jinglu Tan
- Department of Bioengineering; University of Missouri; Columbia MO 65211
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Liu D, Zhang H, Xu B, Tan J. Influence of fermentation temperature and source of enzymes on enological characteristics of rice wine. JOURNAL OF THE INSTITUTE OF BREWING 2014. [DOI: 10.1002/jib.128] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Dengfeng Liu
- Key Laboratory of Industrial Advanced Process Control for Light Industry, Ministry of Education; Jiangnan University; Wuxi 214122 China
- Department of Bioengineering; University of Missouri; Columbia MO 65211 USA
| | - Hongtao Zhang
- Key Laboratory of Industrial Biotechnology; Ministry of Education, Jiangnan University; Wuxi 214122 China
| | - Baoguo Xu
- Key Laboratory of Industrial Advanced Process Control for Light Industry, Ministry of Education; Jiangnan University; Wuxi 214122 China
| | - Jinglu Tan
- Department of Bioengineering; University of Missouri; Columbia MO 65211 USA
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Das AJ, Khawas P, Miyaji T, Deka SC. HPLC and GC-MS analyses of organic acids, carbohydrates, amino acids and volatile aromatic compounds in some varieties of rice beer from northeast India. JOURNAL OF THE INSTITUTE OF BREWING 2014. [DOI: 10.1002/jib.134] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
Affiliation(s)
- Arup Jyoti Das
- Department of Food Engineering and Technology; Tezpur University; Napaam, Sonitpur Assam 784028 India
| | - Prerna Khawas
- Department of Food Engineering and Technology; Tezpur University; Napaam, Sonitpur Assam 784028 India
| | - Tatsuro Miyaji
- Department of Food and Cosmetic Science, Faculty of Bioindustry; Tokyo University of Agriculture; 196 Yasaka Abashiri Hokkaido 099-2493 Japan
| | - Sankar Chandra Deka
- Department of Food Engineering and Technology; Tezpur University; Napaam, Sonitpur Assam 784028 India
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Shen F, Li F, Liu D, Xu H, Ying Y, Li B. Ageing status characterization of Chinese rice wines using chemical descriptors combined with multivariate data analysis. Food Control 2012. [DOI: 10.1016/j.foodcont.2011.11.019] [Citation(s) in RCA: 35] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
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55
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Yu L, Ding F, Ye H. Analysis of characteristic flavour compounds in Chinese rice wines and representative fungi in wheatQusamples from different regions. JOURNAL OF THE INSTITUTE OF BREWING 2012. [DOI: 10.1002/jib.13] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Lijuan Yu
- School of Life Science; Nantong University; 9 Seyuan Rd; Nantong; 226019; Jiangsu; People's Republic of China
| | - Fei Ding
- School of Life Science; Nantong University; 9 Seyuan Rd; Nantong; 226019; Jiangsu; People's Republic of China
| | - Hui Ye
- School of Life Science; Nantong University; 9 Seyuan Rd; Nantong; 226019; Jiangsu; People's Republic of China
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Sun SY, Jiang WG, Zhao YP. Profile of Volatile Compounds in 12 Chinese Soy Sauces Produced by a High-Salt-Diluted State Fermentation. JOURNAL OF THE INSTITUTE OF BREWING 2012. [DOI: 10.1002/j.2050-0416.2010.tb00437.x] [Citation(s) in RCA: 61] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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57
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Mo X, Xu Y. Ferulic Acid Release and 4-Vinylguaiacol Formation during Chinese Rice Wine Brewing and Fermentation. JOURNAL OF THE INSTITUTE OF BREWING 2012. [DOI: 10.1002/j.2050-0416.2010.tb00435.x] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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