Transmission and Development of Food Heritage under Rural Revitalization: Yongfeng chili sauce in China [PDF]
, 2023 In the context of China's rural revitalization strategy, this study explores the transmission and development of food heritage, using the case of Yongfeng Chili Sauce as a reference for local governments to formulate intangible cultural heritage ...
Gong, Jian +3 more
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META-ANALISIS PERBANDINGAN KARAKTERISTIK VINEGAR YANG DIHASILKAN MENGGUNAKAN METODE PRODUKSI LAMBAT DAN METODE PRODUKSI CEPAT [PDF]
, 2022 Keasaman, senyawa volatil, dan senyawa fenolik merupakan karakteristik penting dari vinegar, dimana keasaman merupakan karakteristik utama dari vinegar, kandungan dan komposisi senyawa volatil yang mempengaruhi profil aroma vinegar, kandungan senyawa ...
Rifka, Arifatulhuda
core
Dry-aged beef manufactured in Japan: Microbiota identification and their effects on product characteristics [PDF]
, 2021 application/pdfjournal ...
0000-0003-1774-4068 +32 more
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Changes of Volatile Flavor Compounds in Shanxi Aged Vinegar Before and After Aging(山西老陈醋晒制前后挥发性风味物质变化) [PDF]
Shipin kexue jishu xuebao, 2018 The samples of Shanxi aged vinegar before and after aging were analyzed by headspace solid-phase microextraction combined with gas chromatography-mass spectra and gas chromatography-olfactometry. Based on retention indices, mass spectra, and injection of
FAN Mengdie(范梦蝶) +7 more
doaj +1 more source
Aroma-enhancing role of Pichia manshurica isolated from Daqu in the brewing of Shanxi Aged Vinegar [PDF]
International Journal of Food Properties, 2017 ABSTRACTDaqu is an essential starter for the brewing of Shanxi Aged Vinegar, and high contents of total acid and total ester are two important indices for highly qualified vinegar. The present study is amied to investigate the aroma-enhancing role of a yeast strain screened from Daqu in fortified vinegar fermentation. A Daqu-originated yeast strain Y14
Qi Zhang +5 more
openaire +1 more source
Accumulation Dynamics of Non-volatile Functional Compounds and Core Functional Microorganisms during the Acetic Acid Fermentation of Shanxi Aged Vinegar [PDF]
Shipin KexueUntargeted metabolomics and genomics approaches were integrated to systematically elucidate the accumulation patterns and potential microbial origins of non-volatile beneficial compounds during the acetic acid fermentation of Shanxi aged vinegar ...
YANG Lingling, LUO Xianxian, ZHAO Huizi, XIA Yaoyao, ZHANG Wenjing, ZOU Wei
doaj +1 more source
STUDY OF DIFFERENCES IN FERMENTATION CONDITIONS AND INOCULUM CONCENTRATION IN THE MANUFACTURING OF GRAPE VINEGAR (Vitis vinifera L.) [PDF]
In Indonesia, grapes (Vitis vinifera L.) are widely planted in lowland areas with production of 11,905 tons per year in 2020 and continues to increase. Grapes that rot easily must be processed into various products even though grapes are not one of the ...
Mujianto, Mujianto +2 more
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Effect of acetic acid fermentation modes in pottery jar and stainless-steel pool on the quality of Shanxi aged vinegar [PDF]
Zhongguo niangzaoIn order to study the effect of two acetic acid fermentation modes in traditional handmade pottery jar (pottery jar) and large mechanical stainless- steel pool (stainless-steel pool) on quality of Shanxi aged vinegar, the temperature and physicochemical ...
GAO Cuimei, KANG Shuaishuai, WEI Ruteng, LI Qi, LI Yunlong, ZHANG Xiaoyu, XU Nv
doaj +1 more source
“Older Ginger is Spicier”: Life-Views on Old Age and Aging in Chinese Proverbs [PDF]
, 2021 While proverbial expressions have the commonality as the “salt” of human cultures around the world, this salt has many nuances in its flavor. Each of these flavors contains its local specialty, and together they make our life diverse and joyful.
Zhang, Juwen
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Two Types of New Natural Materials for Fruit Vinegar in Prunus [PDF]
, 2017 To increase Prunus armeniaca × P. sibirica and P. domestica × P. armeniaca added value; three natural fruit vinegars were designed. The results showed the nutrition of Prunus domestica × P.
Araújo +7 more
core +1 more source