Microflora and nutrition of traditional sour meat in Libo

Study on fat degradation and its influence factors in fermented processing of sour meat

The relationship between protein degradation and quality of fermented sour meat was investigated by analyzing the environmental factors, the lactic acid bacteria number and the degraded products of protein in sour meat during fermentation.

Study on synthesis of cinnamic acid and its dimeric reaction;

Synthesizing cinnamic acid by KF/K_2CO_3 catalyst cealed with microwave radiation;

Technology optimization of cinnamic acid synthesized by knoevenagal reaction using organic alkali catalyst;

Syntheses of cinnamic esters catalyzed by solid acids such as sulphate and ion-exchanged resin were surveyed.

The cinnamic esters are kind of important organic compounds which had been closely watched for its multi-function of being used as spice, medicine intermediate and its pharmacological activities.

The pineapple pulp yoghurt is a new yoghurt product with unique taste and rich nutrients suitabe.

The electrocatalysis of poly(cinnamon acid) modified electrode towards the oxidation of ascorbic acid;

Electrocatalytic oxidation of uric acid at glassy carbon electrode modified by electrodeposited films of cinnamon acid;

The effects of the molar ratio of cinnamon acid to isopropyl alcohol,the amount of potassium bisulfate monohydrate,and the reaction time on the yield of isopropyl alcohol and catalysis activity of reused catalysts had been studied.