Results 221 to 230 of about 297,742 (253)

Effect of stainless steel oxygen dissolver in the piling fermentation of sauce-flavor baijiu

Food Science and Technology Research
Zhao, Hubing, Huo, Yingyu, Yang, Gangren, Liu, Xiaozhu, Li, Zhongtai, Luo, Diao, Zhao, Xiaoyu, Li, Xu   +7 more
openaire   +1 more source

AI and IoT in Sugar Beet Systems: A Review of Monitoring, VOC Sensing, and Post-Harvest Applications. [PDF]

Sensors (Basel)
Khan BA, Eshkabilov S.
europepmc   +1 more source

Goji Leaves and Buds as Food Resources: Composition, Processing, Safety, and Links to Side-Stream Valorization. [PDF]

Foods
Zou J, Tian X, Wang S, Sun Y.
europepmc   +1 more source

Lipid oxidation driven olefinic aldehyde biosynthesis shapes aged aroma in Qingzhuan tea. [PDF]

Food Chem X
Zheng P, Feng L, Gao S, Xue J, Wang S, Wang X, Ye F, Gui A, Teng J, Luo R, Chen J, Liu Z, Liu P.   +12 more
europepmc   +1 more source

Mineral-specific effects on humification and bacterial community succession in industrial-scale spent mushroom substrate composting. [PDF]

Front Microbiol
Chang Y, Miao N, Zhang Y, Wei Y, Guo Y, Sheng Y, Xie J, Zhang L, Li J.   +8 more
europepmc   +1 more source

A metagenomics analysis of microbial functional genes linked to vitamins metabolism in the pile fermentation of pu-erh tea

LWT
Teng Wang, Jiangshan An, Gen Sha, Nianguo Bo, Yiqing Guan, Dihan Yang, Wanyang Lu, Kunyi Liu, Lianqin Zhao, Weitao Wang, Canqiong Yang, Yan Ma, Ming Zhao   +12 more
openaire   +1 more source

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Effects of pile fermentation on the physicochemical, functional, and biological properties of tea polysaccharides

Food Chemistry, 2023
This study investigated the influence of pile fermentation on the physicochemical, functional, and biological properties of tea polysaccharides (TPS). Results indicated that the extraction yield, uronic acid content, and polyphenol content of TPS greatly increased from 1.8, 13.1 and 6.3 % to 4.1, 27.9, and 7.8 %, respectively, but the molecular weight ...
David Julian McClements, Lingyu Han, Yinxin Fu   +2 more
exaly   +3 more sources

Characterization of thermophilic fungal community associated with pile fermentation of Pu-erh tea

International Journal of Food Microbiology, 2016
This study aimed to characterize the thermophilic fungi in pile-fermentation process of Pu-erh tea. Physicochemical analyses showed that the high temperature and low pH provided optimal conditions for propagation of fungi. A number of fungi, including Blastobotrys adeninivorans, Thermomyces lanuginosus, Rasamsonia emersonii, Aspergillus fumigatus ...
Jun Sheng, Jun Lu, Jie Lv
exaly   +3 more sources

Chemical profile of a novel ripened Pu-erh tea and its metabolic conversion during pile fermentation

Food Chemistry, 2022
Ripened Pu-erh tea is a unique tea type produced from microbial fermentation. Recently, a novel ripened Pu-erh tea (NPT) produced using a patented pile fermentation method has become increasingly popular due to its improved flavor and enriched bioactive gallic acid (GA).
Jinjin Wang, Shimin Wu, Yongwen Jiang
exaly   +3 more sources

Exploring core functional fungi driving the metabolic conversion in the industrial pile fermentation of Qingzhuan tea

Food Research International
The distinct sensory quality of Qingzhuan tea is mainly formed in pile fermentation by a group of functional microorganisms but the core functional ones was poorly characterized. Therefore, this study investigated the dynamic changes in the fungal community and metabolic profile by integrating microbiomics and metabolomics, and explored the core ...
Lizeng Cheng, Xinlin Wei, Lanlan Peng
exaly   +3 more sources