Results 21 to 30 of about 297,742 (253)

Release characteristics of NH3 and VOCs during short-term fermentation of municipal solid waste [PDF]

RSC Advances
To investigate the release characteristics of NH3 and volatile organic compounds (VOCs) during the short-term storage and fermentation of municipal solid waste, a 7-day short-term fermentation system was established using simulated municipal solid waste ...
Jing Hu, Dehong Gong, Hui Xia, Lang Yang, ChunYu Dong, Hua Zhong, Yuhang Xie, Zheng Jian   +7 more
doaj   +2 more sources

Dynamic Evolution of Aroma Characteristics in Ripened Pu-Erh Tea During Industrial Fermentation: Insights from GC-MS and Flavor Wheel Analysis [PDF]

Foods
Ripened Pu-erh tea (RPT) experiences notable aroma transformations during industrial pile fermentation, yet the stage-dependent evolution of key aroma compounds remains poorly understood.
Yiqing Guan, Qiuyue Chen, Nianguo Bo, Dihan Yang, Fan Yang, Hongyan Gao, Xiaying Tao, Ping Liang, Guanghong Pan, Bei Cai, Yingling Zhou, Hao Zhang, Shaohua Peng, Lei Shi, Teng Wang   +14 more
doaj   +2 more sources

The effects of moisture on microorganisms, quality, and flavor of Liuyang douchi during the pile fermentation period

Shipin yu jixie
Objective: Pile fermentation is an important process for the formation of Liuyang Douchi flavor, the initial moisture of the douchi qu during pile fermentation could induce the temperature changes which might further affected the microbial community and ...
JIANG Liwen, ZHANG Haodong, QIN Yeyou, HU Jialiang, LIU Yang   +4 more
doaj   +2 more sources

Microbial Succession, Functional Dynamics, and Their Relationship with Quality Formation During Ripened Pu-Erh Tea Fermentation [PDF]

Foods
Microorganisms are the core drivers of ripened Pu-erh tea (RpPT) quality formation. However, the mechanisms of the microbiological and flavor chemical changes during the fermentation process remain unclear, which limits the quality control of ripened Pu ...
Xinya Chen, Tianyu Wu, Xinghua Wang, Xiujuan Deng, Junjie He, Yuqing Li, Kai Peng, Chunyan Zhao, Changmin Cai, Yimeng Zhang, Baijuan Wang, Raoqiong Che   +11 more
doaj   +2 more sources

Turning-Modulated Vertical CO₂ Gradients Drive Microbial Stratification and Amadori Product Accumulation in Winter Daqu [PDF]

Foods
High-temperature Daqu (HTD)’s quality determines the characteristics and yield of the Chinese sauce-aroma baijiu. However, winter production frequently encounters challenges such as fermentation instability and metabolic fluctuations, primarily stemming ...
Siying Yuan, Rongkun Tu, Bo Shan, Yahui Liu, Xiaofeng Jiang, Min Zheng, Le Yang, Haipo Liu, Ting Zhao, Ping Yang, Qixiao Zhai, Jian Mao, Shuangping Liu, Xiaogang Liu   +13 more
doaj   +2 more sources

Influence of Pile Fermentation Time on the Sensory Flavor and Non-volatile Compounds of Yixian Dark Tea

Shipin gongye ke-ji
In order to investigate the key nodes affecting the changes of Yixian dark tea flavor and quality during the Pile fermentation, in this study, the sensory quality and non-volatile profiles of Yixian dark tea samples at different pile fermentation periods
Hui WANG, Hanchen ZHOU, Yaqin LIU, Jihong YANG, Xiaolei ZHANG, Yujie XU, Pandeng LEI   +6 more
doaj   +2 more sources

Pile-fermentation of dark tea: Conditions optimization and quality formation mechanism

LWT - Food Science and Technology, 2022
Chen Yuqiong, xinlei Yu, Yuchuan Li
exaly   +2 more sources

Comparable neuroprotection efficacy of raw Pu-erh tea and ripened Pu-erh tea in D-galactose-induced aging mice via gut-brain axis [PDF]

npj Science of Food
Prevention of age-related cognitive decline by tea consumption is of great interest. This study systematically compared the neuroprotective efficacy of raw Pu-erh tea (RPT) and ripened Pu-erh tea (FPT) against D-galactose-induced aging in mice, focusing ...
Liyuan Peng, Hongzhe Zeng, Xiaomei Yang, Liwei Wan, Qixian Bai, Linmei Liu, Hui Rao, Hui Li, Xingrui Xiong, Linlin Li, Jiuyun Chu, Weitao Wang, Songtao Pu, Jian’an Huang, Zhonghua Liu   +14 more
doaj   +2 more sources

Research Progress on Microbial Diversity and Its Functional Activities during Pile Fermentation of Dark Tea

Shipin gongye ke-ji
Dark tea is a type of post-fermented tea with unique sensory characteristics. The tea product is usually obtained in the four steps, namely fixation, rolling, pile fermentation, and drying.
Jiaru WEI, Kaili NIE, Xiaoqiang CHEN, Miaomiao YING   +3 more
doaj   +2 more sources

Grade identification of ripened Pu-erh teas, and their differences of phenolic components, in vitro antioxidant capacity and hypoglycemic effect [PDF]

Food Chemistry: X
Tea grade causes chemical differences. To reveal its detailed impact, chemical constitute and in vitro antioxidant capacity were determined in 20 ripened Pu-erh teas (RiPT).
Cunqiang Ma, Bingsong Ma, Jiacai Wang, Zihao Wang, Binxing Zhou, Xuan Chen   +5 more
doaj   +2 more sources