Results 141 to 150 of about 1,364,395 (158)
LWT - Food Science and TechnologySome of the next articles are maybe not open access.
Applied Microbiology and Biotechnology, 2018
Lactic acid bacteria (LAB) are essential microbiota for the fermentation and flavor formation of Shanxi aged vinegar, a famous Chinese traditional cereal vinegar that is manufactured using open solid-state fermentation (SSF) technology. However, the dynamics of LAB in this SSF process and the underlying mechanism remain poorly understood.
Yu, Zheng +6 more
openaire +2 more sources
Lactic acid bacteria (LAB) are essential microbiota for the fermentation and flavor formation of Shanxi aged vinegar, a famous Chinese traditional cereal vinegar that is manufactured using open solid-state fermentation (SSF) technology. However, the dynamics of LAB in this SSF process and the underlying mechanism remain poorly understood.
Yu, Zheng +6 more
openaire +2 more sources
2017
Traditional vinegars are typical fermented food, which have rich antioxidant ingredients such as polyphenols, flavonoids and melanoidins. This study aims to investigate antioxidant activity and hepatoprotective activity of Shanxi aged vinegar. The results showed that total phenolic and flavonoid contents of B-3 were 5.836 mg GAE/g and 4.554 RE/g, which
Ting Xia +4 more
openaire +1 more source
Traditional vinegars are typical fermented food, which have rich antioxidant ingredients such as polyphenols, flavonoids and melanoidins. This study aims to investigate antioxidant activity and hepatoprotective activity of Shanxi aged vinegar. The results showed that total phenolic and flavonoid contents of B-3 were 5.836 mg GAE/g and 4.554 RE/g, which
Ting Xia +4 more
openaire +1 more source
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.
Xianglong, Zhang +10 more
openaire +2 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.
Xianglong, Zhang +10 more
openaire +2 more sources
Biofortification with offers a new strategy to improve the quality of Shanxi aged vinegar
LWT - Food Science and TechnologyYunxia Gong
exaly