The fermentation techniques of yellow rice wine by liquefaction and non-starter processing were studied and the results suggested as follows: glutinous rice flour used for raw materials blending and then after 20 min liquefaction at 80-95℃ with 4 u/g amylase,the liquefied mash with good fluidity was produced.

Description of influence of enzymatic liquefaction on fruit and vegetable juice processing;

The syrup of low fermentation de-gree could be pr epared by twice liquefaction and then it could be applied in the brewing of qual ified low alcohol beer.

Progress in bio-oil from liquefaction of biomass;

Present research of vacuum pyrolytic liquefaction technology for biomass;

Effects of Catalysts on Biomass Liquefaction in Subcritical Water;

Study on effect factors of liquidation of potato flour;

According to an enzymatic process for the manufacturing of high maltose syrup through orthogonal test, the factors affecting the liquidation process of potato starch were studied deeply in this paper with the raw material of potato starch.

The factors affecting the liquidation of potato starch were investigated in this paper.

The rice power making rice wine through liquification was studied.

This paper briefly introduces the performances of the loess and from dynamic characteristics, dynamic constitutive relation, relation between strength and liquification and loading mode review of the research on the dynamic characteristics of loess is made.