Results 1 to 10 of about 450,993 (219)

Effects of particle size on the structure, cooking quality and anthocyanin diffusion of purple sweet potato noodles

Food Chemistry: X, 2023
The effects of different particle sizes of purple sweet potato flour (PSPF) on the structure and quality of noodles and the diffusion kinetics of anthocyanins during cooking were studied.
Han Hu, Xiang-Yu Zhou, Ya-Shu Wang, Yu-xin Zhang, Wen-Hua Zhou, Lin Zhang   +5 more
doaj   +1 more source

Influences of Particle Size and Addition Level on the Rheological Properties and Water Mobility of Purple Sweet Potato Dough

Foods, 2023
This paper investigated the effects of different particle sizes and addition levels of purple sweet potato flour (PSPF) on the rheological properties and moisture states of wheat dough.
Han Hu, Xiangyu Zhou, Yuxin Zhang, Wenhua Zhou, Lin Zhang   +4 more
doaj   +1 more source

Microbial Community and Functional Analysis of Regionally Produced Traditional Korean Grain Vinegar

Microorganisms
This study investigated changes in microbial communities and functional components during the fermentation of traditional Korean grain vinegars collected from various regions as well as the correlations among these components.
Su Jeong Lee, Sun Hee Kim, Hee-Min Gwon, Jinju Park   +3 more
doaj   +1 more source

Evaluation and Analysis of Key Flavor and Warmed-over Flavor of Pre-prepared Steamed Pork with Preserved Vegetable Based on HS-SPME-GC-MS Combined with Electronic Tongue

Shipin gongye ke-ji
In order to study the key flavor characteristics and the influence of oxidation degree of oil on warmed-over flavor of pre-prepared steamed pork with preserved vegetable. The volatile flavor compounds and taste indexes of different brands of pre-prepared
Jiahao LI, Yaoying ZENG, Yubo XIONG, Jiehai SHE, Zhuojun YU, Hangyu GUO, Wen XIONG, Lin GONG, Wenhua ZHOU   +8 more
doaj   +1 more source

Development of Sequential Fermentation Starters and Comparison of Quality Characteristics for Black Barley Vinegar Production

Microorganisms
To identify the optimal sequential starter and fermentation conditions, black barley vinegar (BBV) was produced by stepwise inoculation with two acetic acid bacteria (AAB).
Soo-Young Lee, Hyun-wook Jang, Hee-Min Gwon   +2 more
doaj   +1 more source

Comprehensive Analysis and Production of Powdered Starter Using Saccharomyces cerevisiae YM45

Fermentation
In order to secure domestic microbial resources, a fruit-flavored yeast was selected, and a starter manufacturing technology was developed to evaluate its quality characteristics.
Su Jeong Lee, Joo-Yeon Kim, So-Young Kim, Soo-Hwan Yeo, Chan-Woo Kim   +4 more
doaj   +1 more source

Modulating the in vitro digestibility of chemically modified starch ingredient by a non-thermal processing technology of ultrasonic treatment

Ultrasonics Sonochemistry, 2021
Chemically modified starch (RS4) was commercially available as a food ingredient, however, there was a lack of knowledge on how ultrasonic treatment (non-thermal technology) modulated the enzymatic resistance of RS4.
Yongbo Ding, Yiwei Xiao, Qunfu Ouyang, Feijun Luo, Qinlu Lin   +4 more
doaj   +1 more source

Computational screening for new neuroprotective ingredients against Alzheimer's disease from bilberry by cheminformatics approaches

Frontiers in Nutrition, 2022
Bioactive ingredients from natural products have always been an important resource for the discovery of drugs for Alzheimer's disease (AD). Senile plaques, which are formed with amyloid-beta (Aβ) peptides and excess metal ions, are found in AD brains and
Ran Xiao, Ran Xiao, Rui Liang, Yun-hui Cai, Jie Dong, Lin Zhang   +5 more
doaj   +1 more source

Comparative Analysis of Fermentation Characteristics of Saccharomyces cerevisiae and Non-Saccharomyces Yeast Strains Isolated from Nuruk and Makgeolli

Microorganisms
Traditional fermented foods harbor diverse microbial resources and provide an important reservoir for fermentation applications. We compared selected fermentation-related metabolite profiles of yeast strains isolated from traditional Korean fermentation ...
Jieun Kim, Jinju Park, So-Young Kim, Chan-Woo Kim   +3 more
doaj   +1 more source

Determination of 30 Kinds of Antiparasitic Drugs in Animal-derived Foods by QuEChERS-UPLC-MS/MS

Shipin gongye ke-ji
Objective: A method for determining the residues of 30 antiparasitic drugs in animal-derived food using ultra-high-performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) was established.
Lifeng FENG, Qian HUANG, Mengwei YE, Yonghui HUANG, Yan HUANG, Haoxue LIN, Min LIANG, Hui XU   +7 more
doaj   +1 more source