Results 11 to 20 of about 6,938,231 (261)

Faba bean tempeh: The effects of fermentation and cooking on protein nutritional quality and sensory quality

Food Chemistry Advances
Faba bean proteins have lower nutritional quality compared to animal proteins, as plant proteins, in some cases, provide a less complete profile of essential amino acids (EAA) and contain antinutritional factors that can limit protein digestibility ...
Linea Thulesen, Patrícia Duque-Estrada, Longteng Zhang, Mille Skov Martin, Margit Dall Aaslyng, Iben Lykke Petersen   +5 more
doaj   +3 more sources

A Rapid Method for Testing Filtration Performance of Malt and the Optimization of the Method

Fermentation, 2023
A rapid filtration test method that predicts malt filtration efficiency has been developed in this research. This rapid filtration test method has an advantage over existing beer filtration tests, as it can be easily operated and there is no need to brew.
Hairong Sun, Yanqing Zhang, Jianqin Hao, Deliang Wang, Tao Li, Minghao Wang, Qi Guo   +6 more
doaj   +1 more source

Effect of Koji on Flavor Compounds and Sensory Characteristics of Rice Shochu

Molecules, 2023
Koji is an important starter for rice shochu brewing and influences the rice shochu quality. Consequently, we studied the impacts of koji on the flavor compounds and sensory characteristics of rice shochu using molds Aspergillus kawachii SICC 3.917 (A-K),
Huawei Yuan, Li Tan, Yu Zhao, Yuting Wang, Jianlong Li, Guangqian Liu, Chao Zhang, Kunyi Liu, Songtao Wang, Kai Lou   +9 more
doaj   +1 more source

Comprehensive identification of key compounds in different quality grades of soy sauce-aroma type baijiu by HS-SPME-GC-MS coupled with electronic nose

Frontiers in Nutrition, 2023
In the production of soy sauce-aroma type baijiu (SSAB), the quality of base liquor significantly affects the finished liquor’s quality. Moreover, low-quality liquor may cause health problems.
Junhai Wu, Junhai Wu, Renyuan Chen, Xiaobo Li, Zheyang Fu, Zheyang Fu, Chun Xian, Wenwu Zhao, Cheng Zhao, Xinying Wu, Xinying Wu   +10 more
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A biostatistical approach for augmenting rare bianthraquinone antibiotic production by Streptomyces sp. RA-WS2 using Taguchi design

AMB Express, 2022
Consistent production of bioactives from microbial sources remains a big challenge for fermentation based bio-processes. Setomimycin, a rare 9,9'-bianthrylanthracene antibiotic reported to be active against Gram positive bacteria i.e.
Ravi Singh Manhas, Amit Kumar, Asha Chaubey   +2 more
doaj   +1 more source

Style Characteristics Investigation of Quan-Xing Baijiu by Comparing Other Strong-Aroma Baijiu Brands in China

Journal of Food Quality, 2022
Quan-xing Baijiu, a famous brand with different style characteristics from traditional strong-aroma Baijiu, is considered superior due to its “jiao-xiang” (caramel) flavor and the “he-run” (soft, moistening, and harmonious) style.
XingLin Han, Xuan Yin, Wei Jiang, XinXin Xue   +3 more
doaj   +1 more source

Quantitative Proteomic Analysis Reveals the Mechanisms of Sinapine Alleviate Macrophage Foaming

Molecules, 2023
Rapeseed polyphenols have cardiovascular protective effects. Sinapine, one main rapeseed polyphenol, possesses antioxidative, anti-inflammatory, and antitumor properties.
Aiyang Liu, Bin Liao, Shipeng Yin, Zhan Ye, Mengxue He, Xue Li, Yuanfa Liu, Yongjiang Xu   +7 more
doaj   +1 more source

Metabolomics and gene expression levels reveal the positive effects of teaseed oil on lifespan and aging process in Caenorhabditis elegans

Food Science and Human Wellness, 2023
As an irreplaceable dietary constituent, lipids play a vital important role in health, but their effects on aging process and longevity are still not well known yet.
Yanan Wang, Jiachen Shi, Kun Liu, Yu Wang, Yongjiang Xu, Yuanfa Liu   +5 more
doaj   +1 more source

Exploring the Antioxidant and Structural Properties of Black Bean Protein Hydrolysate and Its Peptide Fractions

Frontiers in Nutrition, 2022
A great deal of attention has been paid to charactering the protein hydrolysates prepared by enzymatic hydrolysis, while the influence of molecular weight (MW) distributions on the resultant hydrolysates remains unclear.
Yin Chen, Zhaojun Zheng, Zixuan Ai, Yan Zhang, Chin Ping Tan, Yuanfa Liu, Yuanfa Liu   +6 more
doaj   +1 more source

Analysis of Phospholipids in Digestion Using Hybrid IDA and SWATH Acquisition: An Example for Krill Oil

Foods, 2023
The composition and digestion of phospholipid-rich foods have important effects on the health of the body. Herein, a model-assisted liquid chromatography coupling mass spectrometry (LC-MS) method was established to analyze the phosphatidylcholine (PC ...
Jiachen Shi, Yanan Wang, Yuanfa Liu, Yongjiang Xu   +3 more
doaj   +1 more source