Results 121 to 130 of about 298 (143)
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Food Chemistry
Phenols are important functional compounds present in vineagr, however, their composition and formation pathways remain uncertain. Herein, non-targeted metabolomics and macrotranscriptomics methods were applied to identify phenols and analyze their formation network during the brewing process of Shanxi aged vinegar.
Yushi Zhang
exaly +3 more sources
Phenols are important functional compounds present in vineagr, however, their composition and formation pathways remain uncertain. Herein, non-targeted metabolomics and macrotranscriptomics methods were applied to identify phenols and analyze their formation network during the brewing process of Shanxi aged vinegar.
Yushi Zhang
exaly +3 more sources
Comparative Analysis of Flavour Profile and Aroma Components of Shanxi Aged Vinegar From China
Flavour and Fragrance JournalABSTRACTShanxi aged vinegar (SAV) is a traditional vinegar produced mainly in southern China from rice and wheat, undergoing prolonged fermentation for maturation, which distinguishes it from other vinegar. To explore its flavour, a selection of 12 SAV varieties was meticulously chosen for in‐depth aroma analysis.
Ning Zhang
exaly +2 more sources
International Journal of Biological Macromolecules
Bioactive macromolecule mining is important for the functional chemome analysis of traditional Chinese vinegar. In this study, we isolated and characterized carbohydrate-containing macromolecules from Shanxi aged vinegar (CCMSAV) and evaluated their immunomodulatory activity.
Zhisong Wang
exaly +3 more sources
Bioactive macromolecule mining is important for the functional chemome analysis of traditional Chinese vinegar. In this study, we isolated and characterized carbohydrate-containing macromolecules from Shanxi aged vinegar (CCMSAV) and evaluated their immunomodulatory activity.
Zhisong Wang
exaly +3 more sources
Impact of filtration processes on the key chemical components of Shanxi aged vinegar
Food BioscienceZheng Peng, Fanfan Lang
exaly +2 more sources
Food Microbiology, 2015
The traditional fermentation of Shanxi aged vinegar (SAV), a well-known traditional Chinese vinegar, generally involves the preparation of starter daqu, starch saccharification, alcoholic fermentation (AF) and acetic acid fermentation (AAF). Dynamics and diversity of microbial community succession in daqu and other fermentation stages were investigated
Zhiqiang, Nie +4 more
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The traditional fermentation of Shanxi aged vinegar (SAV), a well-known traditional Chinese vinegar, generally involves the preparation of starter daqu, starch saccharification, alcoholic fermentation (AF) and acetic acid fermentation (AAF). Dynamics and diversity of microbial community succession in daqu and other fermentation stages were investigated
Zhiqiang, Nie +4 more
openaire +2 more sources
Journal of Food Science, 2018
Abstract Shanxi aged vinegar (SAV) is known as famous fermented food in China. During the brewing process, a large number of nutritional substances and bioactive compounds are produced, which have beneficial effects on human body.
Ting Xia +9 more
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Abstract Shanxi aged vinegar (SAV) is known as famous fermented food in China. During the brewing process, a large number of nutritional substances and bioactive compounds are produced, which have beneficial effects on human body.
Ting Xia +9 more
openaire +2 more sources
Applied Microbiology and Biotechnology, 2016
Solid-state acetic acid fermentation (AAF), a natural or semi-controlled fermentation process driven by reproducible microbial communities, is an important technique to produce traditional Chinese cereal vinegars. Highly complex microbial communities and metabolites are involved in traditional Chinese solid-state AAF, but the association between ...
Sha, Li +4 more
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Solid-state acetic acid fermentation (AAF), a natural or semi-controlled fermentation process driven by reproducible microbial communities, is an important technique to produce traditional Chinese cereal vinegars. Highly complex microbial communities and metabolites are involved in traditional Chinese solid-state AAF, but the association between ...
Sha, Li +4 more
openaire +2 more sources
Journal of Agricultural and Food Chemistry, 2014
Melanoidins are widely reported to have antioxidant activity; however, their mechanism has not been frequently studied. In this study, we found that melanoidins from Shanxi aged vinegar induced mitopahgy, the specific autophagic elimination of mitochondria, as assessed by up-regulation of the autophagy markers LC3-II and Beclin1 as well as degradation ...
Lei, Yang, Xuping, Wang, Xiaolan, Yang
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Melanoidins are widely reported to have antioxidant activity; however, their mechanism has not been frequently studied. In this study, we found that melanoidins from Shanxi aged vinegar induced mitopahgy, the specific autophagic elimination of mitochondria, as assessed by up-regulation of the autophagy markers LC3-II and Beclin1 as well as degradation ...
Lei, Yang, Xuping, Wang, Xiaolan, Yang
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Flavour and Fragrance Journal, 2011
ABSTRACTShanxi aged vinegar differs from other vinegars in that it has a unique thermal process (6 days at 85°C) which creates its typical flavour. The present study evaluated the key aroma compounds of Shanxi aged vinegar made from tartary buckwheat by gas chromatography–olfactometry–mass spectrometry.
Wang Aili +3 more
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ABSTRACTShanxi aged vinegar differs from other vinegars in that it has a unique thermal process (6 days at 85°C) which creates its typical flavour. The present study evaluated the key aroma compounds of Shanxi aged vinegar made from tartary buckwheat by gas chromatography–olfactometry–mass spectrometry.
Wang Aili +3 more
openaire +1 more source
Food Chemistry
This study aims to elucidate the structure, physicochemical properties, and potential behavior of vinegar melanoidins (VM) during digestion and intestinal microbial fermentation in vitro. Our findings revealed that VM mainly consisted of carbohydrates.
Jun, Wang +8 more
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This study aims to elucidate the structure, physicochemical properties, and potential behavior of vinegar melanoidins (VM) during digestion and intestinal microbial fermentation in vitro. Our findings revealed that VM mainly consisted of carbohydrates.
Jun, Wang +8 more
openaire +2 more sources