Results 1 to 10 of about 264 (94)

Optimization of the Process for Green Jujube Vinegar and Organic Acid and Volatile Compound Analysis during Brewing [PDF]

Foods, 2023
Healthy fruit vinegar has become very popular recently in China. This study aimed to produce fruit vinegar with a good taste, high nutritional value, and strong functional properties from green jujube. This study investigated the optimization of the process for green jujube vinegar using response surface methodology. The optimum fermentation parameters
Guoqin Li
exaly   +5 more sources

The Effect of In Vitro Gastrointestinal Digestion on the Antioxidants, Antioxidant Activity, and Hypolipidemic Activity of Green Jujube Vinegar [PDF]

Foods, 2022
Healthy fruit vinegar has been extensively favored in China in recent years. As a new type of fruit vinegar developed by our laboratory, green jujube vinegar has the characteristics of good taste and rich nutrition. To study the effect of in vitro gastrointestinal digestion on the antioxidant and hypolipidemic activity of green jujube vinegar, so as to
Guifeng Li, Guoqin Li
exaly   +5 more sources

Deciphering the mechanism of jujube vinegar on hyperlipoidemia through gut microbiome based on 16S rRNA, BugBase analysis, and the stamp analysis of KEEG [PDF]

Frontiers in Nutrition, 2023
BackgroundGrowing data indicate that the gut microbiome may contribute to the rising incidence of hyperlipoidemia. Jujube vinegar lowers lipids, protects the liver, and reduces oxidant capacity, however, it is unknown whether this is due to the gut flora. To further research the role of the gut microbiome in treating hyperlipidemia with jujube vinegar,
Duan G, Li L.
exaly   +5 more sources

Metabolomic fingerprint of volatile and non-volatile compounds of Ganoderma vinegar, Astragalus vinegar, and Winter jujube vinegar based on integrated HS-SPME/GC-MS and UPLC-MS/MS technologies [PDF]

Food Chemistry: X
Lv H, Guo S, Zhu M, Gao F.
exaly   +3 more sources

Dynamics of Microbial Communities, Flavor, and Physicochemical Properties during Ziziphus jujube Vinegar Fermentation: Correlation between Microorganisms and Metabolites. [PDF]

Foods, 2022
Jujube pulp separated from Ziziphus jujube is often discarded after processing, resulting in a serious waste of resources and environmental pollution. Herein, Ziziphus jujube pulp was used as a raw material for vinegar fermentation. To investigate the dynamic distribution of microorganisms and flavor substances in ZJV, correlations between ...
Ruan W, Liu J, Li P, Zhao W, Zhang A, Liu S, Wang Z, Liu J.   +7 more
europepmc   +4 more sources

Physicochemical properties, and volatile compounds of blackened jujube vinegar as prepared by optimized fermentation process [PDF]

International Journal of Food Properties, 2022
Response surface methodology was used to optimize the fermentation factors of blackened jujube vinegar (BJV). Physicochemical properties, antioxidant activity, sensory evaluation, and volatile compounds were studied with the methods of high-performance liquid chromatography (HPLC) and gas chromatography-mass spectrometry (GC-MS).
Rentang Zhang, Sriram Vidyarthi, Yaru Song   +2 more
exaly   +3 more sources

Assessment of the Impact of Fruit Vinegars on the Tenderness and Quality Attributes of Spent Hen Meat. [PDF]

Food Sci Nutr
Vinegar addition lowered pH and cooking loss, while the Cp group had the highest moisture and WHC. SEM images revealed that marination with vinegar led to extensive degradation of connective tissues. Meat marinated with pineapple and strawberry vinegar showed significantly lower hardness, WBSF, and WBSE.
Erdem N.
europepmc   +2 more sources

Deciphering bacterial community succession patterns and their correlations with physicochemical factors in solid-state fermentation of high-quality jujube vinegar

Food Science and Technology, 2022
Abstract Liquid-state fermentation (LSF) with purified microbial strains is predominantly used to produce fruit vinegar, resulting in a bland flavor, poor aroma, and pungent sour aftertaste. Herein, jujube vinegar was produced using the solid-state fermentation (SSF) technology.
Rufu Wang, Ying Fan
exaly   +4 more sources

Jujube Syrup and Starter YF-L922 Co-Fermentation of Yak Yogurt: Effects of Quality Properties, Antioxidative Activities and Structure. [PDF]

Food Sci Nutr
Different percentages of jujube syrup (0%, 3%, 6% and 9%) were added to yak milk and fermented with the fermenting agent (YF‐L922) and the quality characteristics and antioxidant activity were determined for yogurt at days 0, 7, 14, 21 and 28 days. The mixing of jujube syrup reduced the animalic (yak)‐odor of yak milk considerably, improved the flavor ...
Liang X, Ding B, Li S, Zhang H, Bai J, Yang J, Gao D, Song J, Liu H.   +8 more
europepmc   +2 more sources

Characterization of Key Aroma Compounds in Botanical Lujiu Based on Jiang-Flavor Baijiu by Comparative Aroma Extract Dilution Analysis, Quantitative Measurements, and Aroma Traceability Analysis. [PDF]

Food Sci Nutr
A novel botanical Lujiu with distinctive flavor characteristics was successfully developed based on Jiang‐flavor baijiu through laboratory‐scale production. Optimized quantitative analysis identified key aroma‐active compounds through a sensomics approach, and a high‐sensitivity method was validated.
Li Y, Yang Y, Zhang BH, Yang F, Xiang P.
europepmc   +2 more sources