Results 31 to 40 of about 7,838,334 (308)

Changes in the Quality and Nontargeted Metabolites of Salt-Fermented Shrimp (Saeu-jeot) Based on Fermentation Time

, 2023
Saeu-jeot is a widely consumed variety of jeotgal, a South Korean salt-fermented food. However, there is a lack of existing studies conducting nontargeted metabolomic analyses of saeu-jeot during fermentation.
Keono Kim, Heeyoung Lee, Jeehye Sung, Mi Jang, Jong-Chan Kim, Sunhyun Park   +5 more
core   +1 more source

Influences of Electron Beam Irradiation on the Physical and Chemical Properties of Zearalenone- and Ochratoxin A-Contaminated Corn and In Vivo Toxicity Assessment

Foods, 2020
Electron beam irradiation (EBI) has high energy, no induced radioactivity, and strong degradation capacity toward mycotoxins, such as zearalenone (ZEN) and ochratoxin A (OTA).
Xiaohu Luo, Yuheng Zhai, Lijun Qi, Lihong Pan, Jing Wang, Jiali Xing, Ren Wang, Li Wang, Qingchuan Zhang, Kai Yang, Zhengxing Chen   +10 more
doaj   +1 more source

Preparation of Human Milk Fat Substitutes: A Review

Life, 2022
Human milk is generally regarded as the best choice for infant feeding. Human milk fat (HMF) is one of the most complex natural lipids, with a unique fatty acid composition and distribution and complex lipid composition.
Xuan Jiang, Xiaoqiang Zou, Zhonghao Chao, Xiuli Xu   +3 more
doaj   +1 more source

Quality of Istrian and Slavonian dry-fermented sausages

Italian Journal of Food Science, 2020
The aim of this study was to investigate nutritive and sensorial quality of Istrian and Slavonian pork-meat dry-fermented sausages.
PLEADIN, J., LEŠIĆ, T., KREŠIĆ, G., BOGDANOVIĆ, T., MALENICA, M., KOS, I., PULIĆ, B.S., PETRIČEVIĆ, S., KUŠEC, G., VAHČIĆ, N.   +9 more
openaire   +2 more sources

Effect of Fermentation Strategy on the Quality and Aroma Characteristics of Yellow Peach Wines

, 2022
To obtain high-quality yellow peach wines of varying characteristics, different fermentation strategies, including various pre-fermentative treatments, were applied.
Deyan Gao, Hongmin Liang, Cong Wang, Hongmei Shi, Huanhuan Gao, Yayun Guo, Zhiyun Zhao   +6 more
core   +1 more source

Analysis of the Influence of Microbial Community Structure on Flavor Composition of Jiang-Flavor Liquor in Different Batches of Pre-Pit Fermented Grains

Fermentation, 2022
To explore the effects of microbial community changes on the key flavor substances in base Baijiu, this study analyzed the microbiome of the pre-pit fermentation grains using high-throughput sequencing technology and determined the flavor substances of ...
Shiming Shen, Jinlong Liu, Ruiqi Luo, Jiaojiao Zhang, Dong Zhao, Xinxin Xue, Jia Zheng, Zongwei Qiao, Qiang Zhang, Zheng Feng, Xinglin Han   +10 more
doaj   +1 more source

Effects of Different Fermentation Methods on the Quality and Microbial Diversity of Passion Fruit Wine

, 2023
Passion fruit wine is a popular fruit wine because of its unique aroma. However, the roles of microorganisms in different fermentation methods, particularly their contributions to aroma formation, are poorly understood.
Xiaofang Ye, Qi Lin, Lifen Hao, Xinyong Zhang, Yuanyuan Bao   +4 more
core   +1 more source

Evolution characteristics of micromechanics provides insights into the microstructure of pharmaceutical tablets fabricated by bimodal mixtures

Scientific Reports, 2023
This research focuses on the evolution of mechanical behavior of bimodal mixtures undergoing compaction and diametrical compression. The clusters were built and discrete element method (DEM) was used to investigate the densification process and ...
Mengtao Zhao, Anqi Luo, Yu Zhou, Zeng Liu, Yuting Wang, Linxiu Luo, Yanling Jiang, Jincao Tang, Zheng Lu, Tianbing Guan, Libo Chen, Huimin Sun, Chuanyun Dai   +12 more
doaj   +1 more source

Assessing the Impact of Simultaneous Co-Fermentation on Malolactic Bioconversion and the Quality of Cider Made with Low-Acidity Apples

, 2023
This study investigated the synergistic effects of combining Saccharomyces cerevisiae and Oenococcus oeni during the alcoholic fermentation of a low-acidity cider. The initial population of indigenous wild lactic acid bacteria (LAB) in the apple must was
Matheus de Melo Carraro, Aline Alberti, Luiz Gustavo Lacerda, José Pedro Wojeicchowski, Maria Luísa Cerri, Ivo Mottin Demiate, Tatiane Aparecida Gomes, Alessandro Nogueira   +7 more
core   +1 more source

New Insights on Low-Temperature Fermentation for Food

, 2023
Fermentation technology has a long history and low-temperature fermentation has now become the focus of research. This paper reviews the mechanism and application of low-temperature fermentation and the optimization of relevant strains.
Yun-Guo Liu, Aihemaitijiang Aihaiti, Jun Liu, Xiao-Juan Tang, Ling-Xiao Liu, Chen Liang   +5 more
core   +1 more source