Results 41 to 50 of about 48,801 (263)

Effects of seasonal variation on microbial community and flavor of strong-flavor Baijiu Daqu from different regions [PDF]

Zhongguo niangzao
To investigate the influences of seasonal variation on the microbial community structure and flavor compounds of strong-flavor (Nongxiang- xing) Baijiu Daqu in Qionglai and Yibin, the microbial communities were analyzed by Illumina Miseq high-throughput ...
YU Lin, DU Gang, ZHONG Ciping, LI Jing, HE Yuan, CHEN Youjun, WU Huaxing, CHEN Xueqiang
doaj   +1 more source

Sustainable bioplastics manufacturing from renewable sources

FEBS Open Bio, EarlyView.
Bioplastics are manufactured by using polymers from different bio‐based sources. These novel materials not only offer biodegradability but also possess various functional properties that make them suitable for diverse applications. Recent developments in the preparation of bioplastics are reported, highlighting the distinct properties of each type of ...
C. Valeria L. Giosafatto, Marika Avitabile, Michela Famiglietti, Talayeh Kordjazi, Marzieh Moosavi‐Nasab, Odile F. Restaino, Loredana Mariniello   +6 more
wiley   +1 more source

Changes of volatile flavor compounds in Cantonese sausage containing sauce-flavor Baijiu during air-drying

Shipin yu jixie
Objective: This study aimed to improve the flavor of Cantonese sausage and innovate the product. Methods: The volatile flavor compounds in the Cantonese sausages containing sauce-flavor Baijiu air-dried for 0 day, 2 days and 4 days were detected by GC-MS,
NIE Xin, CHEN Hongfan, MAO Jingjing, LIU Dayu, ZHAO Zhiping, SHEN Caihong   +5 more
doaj   +1 more source

Effects of Gradient Heating Sterilization and Constant High-Temperature Sterilization on Volatile Flavor Substances of Braised Beef [PDF]

Shipin Kexue
To investigate the effects of constant high-temperature sterilization (HTS) and gradient heating sterilization (GHS) on the volatile flavor compounds of braised beef under the same sterilization intensity, headspace solid-phase microextraction coupled ...
LI Su, ZHAO Yan, MIN Chengjun, ZHANG Shunliang, QI Yuxia, LIANG Erhong, LI Hongyu, ZHAO Bing, LIU Li
doaj   +1 more source

Decreased cold‐sensing function of the transient receptor potential channel TRPM8 from tailed amphibians

FEBS Open Bio, EarlyView.
Despite frogs avoiding low temperatures, examination of four salamander species revealed that none avoided cold and all possessed cold tolerance. Functional analysis of TRPM8, a cold sensor, showed that all salamander TRPM8s had lost their cold sensitivity.
Tadahiro Sawao, Daiki Kobayashi, Shogo Hori, Osamu Saitoh   +3 more
wiley   +1 more source

Characterization of Key Factors Associated with Flavor Characteristics in Lager Beer Based on Flavor Matrix

Foods
Lager beer has the characteristics of a refreshing aroma, clean and less intense taste, as well as a low alcohol degree, which is suitable for daily drinking.
Jiaxin Hong, Huayang Wei, Ruiyang Yin, Jiang Xie, He Huang, Liyun Guo, Dongrui Zhao, Yumei Song, Jinyuan Sun, Mingquan Huang, Baoguo Sun   +10 more
doaj   +1 more source

Analysis of flavor substances and differences of sauce-flavor Baijiu with different quality grades [PDF]

Zhongguo niangzao
The flavor substances of sauce-flavor (Jiangxiangxing) Baijiu with different quality grades were analyzed by GC, GC-MS and HPLC techniques, and the key difference flavor compounds in sauce-flavor Baijiu with different quality grades were identified ...
WANG Jinlong, YIN Yanshun, TIAN Dongwei, HU Jianfeng, CHENG Pingyan
doaj   +1 more source

Effect of β-Glucanase on the Texture and Flavor Compounds of Highland Barley Bread

Shipin gongye ke-ji, 2023
This study investigated the improvement effects of beta-glucanase (BGS) on the specific volume, texture, and volatile flavor compounds of bread prepared with 30% and 50% whole highland barley flour.
Shuo ZHANG, Qian WANG, Zhiding GUO, Xiaobin FENG, Litao TONG, Lili WANG, Bei FAN, Yatao HUANG, Fengzhong WANG, Liya LIU   +9 more
doaj   +1 more source

Volatile Flavor Compounds of Boiled Buckwheat Flour [PDF]

Agricultural and Biological Chemistry, 1983
Volatile flavor compounds of boiled buckwheat flour were collected using a Likens and Nickerson apparatus type and were fractionated into acidic, weak acidic, basic and neutral fractions. The neutral fraction was further fractionated by silica gel column chromatography.
Izumi YAJIMA, Tetsuya YANAI, Mikio NAKAMURA, Hidemasa SAJAJUBARA, Haruyuki UCHIDA, Kazuo HAYASHI   +5 more
openaire   +2 more sources

Re‐Awakening Public Attention to the Silent Pandemic of Cancer Among Older Adults in Low‐ and Middle‐Income Countries

Aging and Cancer, EarlyView.
ABSTRACT As global populations age, cancer is increasingly becoming a leading cause of morbidity and mortality among older adults, particularly in low‐ and middle‐income countries (LMICs). Despite accounting for the majority of new cancer cases and deaths, older individuals remain underrepresented in cancer research, clinical guidelines, and health ...
Ibrahim Bidemi Abdullateef, Sunkanmi Folorunsho, Abdulazeez Opeyemi Abdulganiyu   +2 more
wiley   +1 more source