Results 221 to 230 of about 297,742 (251)
AI and IoT in Sugar Beet Systems: A Review of Monitoring, VOC Sensing, and Post-Harvest Applications. [PDF]
Sensors (Basel)Khan BA, Eshkabilov S.
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Goji Leaves and Buds as Food Resources: Composition, Processing, Safety, and Links to Side-Stream Valorization. [PDF]
FoodsZou J, Tian X, Wang S, Sun Y.
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Compound microbial intelligent membrane fermentation reshapes the virome and reduces various resistance genes in duck litter. [PDF]
Front MicrobiomesSun T +10 more
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Effect of stainless steel oxygen dissolver in the piling fermentation of sauce-flavor baijiu
Food Science and Technology ResearchZhao, Hubing +7 more
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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 +2 more
exaly +3 more sources
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 +2 more
exaly +3 more sources
Characterization of thermophilic fungal community associated with pile fermentation of Pu-erh tea
International Journal of Food Microbiology, 2016This 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
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Chemical profile of a novel ripened Pu-erh tea and its metabolic conversion during pile fermentation
Food Chemistry, 2022Ripened 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
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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
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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
Journal of Agricultural and Food Chemistry, 2022
Understanding the microbial and chemical diversities, as well as what affects these diversities, is important for modern manufacturing of traditional fermented foods. In this work, Chinese dark teas (CDTs) that are traditional microbial fermented beverages with relatively high sample diversity were collected.
Ya-Shuai Kong +18 more
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Understanding the microbial and chemical diversities, as well as what affects these diversities, is important for modern manufacturing of traditional fermented foods. In this work, Chinese dark teas (CDTs) that are traditional microbial fermented beverages with relatively high sample diversity were collected.
Ya-Shuai Kong +18 more
openaire +2 more sources
A preliminary metagenomic study of puer tea during pile fermentation
Journal of the Science of Food and Agriculture, 2013AbstractBACKGROUNDUp to now, there has been no report on the taxonomic and functional analysis of the microbial community in fermenting puer tea by pyrosequencing. In this study, metagenomic pyrosequencing was first used in fermenting puer tea to delineate a relatively comprehensive overview of the microbial taxonomy while also preliminarily ...
Changyong, Lyu +5 more
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