Results 21 to 30 of about 700 (148)

Analysis of volatility characteristics of five jujube varieties in Xinjiang Province, China, by HS‐SPME‐GC/MS and E‐nose

Food Science &Nutrition, Volume 9, Issue 12, Page 6617-6626, December 2021., 2021
The volatile components of fruits of five jujube varieties cultivated in Xinjiang Province, China, were analyzed using the HS‐SPME‐GC/MS and E‐nose. GC‐MS and E‐nose results were separated by multivariate analysis. This study provides guidance for the selection of raw materials and jujubes processing.
Yuxing Liu, Yueying Sang, Jingyu Guo, Weida Zhang, Tianyu Zhang, Hai Wang, Shaobo Cheng, Guogang Chen   +7 more
wiley   +1 more source

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.
Ying FAN, Chao MA, Rufu WANG
openaire   +3 more sources

Recent development in bacterial cellulose production and synthesis of cellulose based conductive polymer nanocomposites

Nano Select, Volume 2, Issue 9, Page 1605-1628, September 2021., 2021
The present preview focuses to provide a complete overview of BC production and electrically conductive based‐BC nanocomposites at a single platform. Various methodologies adopted in BC production, surface functionalization, and its purification are discussed in details.
Maneesh Kumar Poddar, Pritam Kumar Dikshit   +1 more
wiley   +1 more source

Inflammaging and cardiovascular disease: Management by medicinal plants [PDF]

, 2016
Background In aging, a host of molecular and cellular changes occur which accelerate alteration and progression of inflammatory diseases. These conditions in the elderly people cause appearance of a phenomenon which has been denoted as “inflammaging ...
Asgary, Sedigheh., Bahmani, Mahmoud., Rafieian-Kopaei, Mahmoud., Shayganni, Erfaneh.   +3 more
core   +2 more sources

Recent trends in the chromatographic analysis of volatile flavor and fragrance compounds: Annual review 2020

Analytical Science Advances, Volume 2, Issue 3-4, Page 157-170, April 2021., 2021
Abstract The chromatographic analysis of volatile flavor and fragrance compounds is performed routinely in several industries and in many fields of scientific research. Typical applications include food‐, environmental‐, essential oil‐ and cosmetics analysis.
Stefan Louw
wiley   +1 more source

Modeling and optimization of bioactive compounds from jujube (Ziziphus jujuba Mill.) vinegar using response surface methodology and artificial neural network: Comparison of ultrasound processing and thermal pasteurization

Journal of Food Processing and Preservation, 2022
In recent years, vinegar varieties have been preferred by consumers because of their beneficial effects on human health. Vinegar contains different bioactive components and antioxidants according to the fruit or vegetable used as raw materials. In this study, three different samples of jujube vinegar-traditional jujube vinegar (TJV), pasteurized jujube
Yikmis, Seydi, Altiner, Dilek D., Ozer, Hayrettin, Levent, Okan, Celik, Guler, Col, Basak G.   +5 more
openaire   +3 more sources

An Ethnobotanical Survey and Pharmacological and Toxicity Review of Medicinal Plants Used in the Management of Obesity in the North Central Zone of Nigeria. [PDF]

J Obes
Introduction: Obesity is increasing worldwide. Due to the unavailability of affordable obesity drugs in most parts of Nigeria, many overweight and obese people rely on medicinal plants to manage obesity. Thus, the aim of this study is to document medicinal plants traditionally used in the treatment and management of obesity in the North Central Zone of
Anyanwu GO, Anzaku D, Bulus YJ, Girgi JN, Donwell CC, Ihuma JO, Onyeneke EC, Bermano G, Steenkamp V.   +8 more
europepmc   +2 more sources

Advances in the Production of Biomaterials through Kombucha Using Food Waste: Concepts, Challenges, and Potential [PDF]

, 2023
In recent years, several researchers have focused their studies on the development of sustainable biomaterials using renewable sources, including the incorporation of living biological systems.
Cubas, Anelise Leal Vieira, Dutra, Ana, Gouveia, I.C., Mouro, Cláudia, Provin, A. P.   +4 more
core   +1 more source

Hydrolytic Acidification of Jujube Processing Wastewater + Contact Oxidation Treatment Test

Chemical Engineering Transactions, 2017
In this paper, it uses the technology of coagulation sedimentation – hydrolytic acidification – contact oxidation in treating the jujube processing wastewater, which makes membrane forming on the combined filler in reactor successfully by adopting ...
Pengyuan Si, Junliang Liu, Zhihui Song, Dezhong Li, Tiejian Zhang   +4 more
doaj   +1 more source

Optimization of Acetic Acid Fermentation for Producing Vinegar from Extract of Jujube (Zizyphus jujuba Mill.) Fruits

Korean Journal of Food Science and Technology, 2015
The optimum conditions for producing vinegar from Jujube (ziziphus jujuba) juice using Acetobacter aceti were exploited by employing the response surface methodology (RSM). In addition to the initial concentration of ethanol, which is known to be a significant factor affecting acetic acid fermentation, the effects of initial concentration of Jujube ...
Youngje Jo, Jung Woo Han, Dul-Lae Min, Young Eun Lee, Young-Jin Choi, Seokwon Lim   +5 more
openaire   +2 more sources