Extraction optimization of polysaccharides from Chinese rice wine from the Shaoxing region and evaluation of its immunity activities-Reference-Cited by-同舟云学术

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Extraction optimization of polysaccharides from Chinese rice wine from the Shaoxing region and evaluation of its immunity activities

Published:2014-10-14 Issue:10 Volume:95 Page:1991-1996
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Shen Chi¹²,Mao Jian¹²³,Chen Yongquan²,Meng Xiangyong¹²³,Ji Zhongwei¹²³

Affiliation:

1. National Engineering Laboratory for Cereal Fermentation Technology; Jiangnan University; Wuxi Jiangsu 214122 China

2. Synergetic Innovation Center of Food Safety and Nutrition; Jiangnan University; Wuxi Jiangsu 214122 China

3. National Engineering Research Center of Chinese Rice Wine; Shaoxing Zhejiang 31200 China

Funder

National High Technology Research and Development Program of China

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference26 articles.

1. Optimization of operating conditions in rice heat blast process for Chinese rice wine production by combinational utilization of neural network and genetic algorithms;Zhu;J Inst Brew,2004

2. Analysis of characteristic flavour compounds in Chinese rice wines and representative fungi in wheat Qu samples from different regions;Yu;J Inst Brew,2012

3. Ageing status characterization of Chinese rice wines using chemical descriptors combined with multivariate data analysis;Shen;Food Control,2012

4. Changes in volatile compounds of Chinese rice wine wheat Qu during fermentation and storage;Mo;J Inst Brew,2009

5. Analysis of sugars in Chinese rice wine by Fourier transform near-infrared spectroscopy with partial least-squares regression;Niu;J Agric Food Chem,2008

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