Results 141 to 150 of about 632 (177)

Impact of compound fungal bran Qu fortification on Sichuan bran vinegar fermentation and product quality. [PDF]

Food Chem X
Yuan Y, Hou X, Lei Y, Zhang Q, Wang D, Hu K, Liu A, Zhao N, Cong J, Li Q, Liu S, Li J.   +11 more
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The role of fermented foods in healthy longevity: A review of potential anti-aging mechanisms. [PDF]

Curr Res Food Sci
Mu H, Yao Y, Gong Y, Yang T.
europepmc   +1 more source

Recent advances in bioactive peptides from fermented plant-based foods and their bioactivities. [PDF]

Food Chem X
Bruce BB, Boateng ID, Boateng C.
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Revealing correlations of microbiota and key aroma-active compounds of Shanxi Aged Vinegar fermentation using metatranscriptomics and metabolomics

LWT
Jiao Wang, Yaao Zhou, Boya Zhu, Xinyu Wang, Ao Zhang, Kai Liang, Jia Song, Yu Zheng, Min Wang   +8 more
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From Artisan Experience to Scientific Elucidation: Preparation Processes, Microbial Diversity, and Food Applications of Chinese Traditional Fermentation Starters (Qu). [PDF]

Foods
Song D, Zhong X, Wu Y, Guo J, Song L, Yang L.   +5 more
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A Review on the Interaction of Acetic Acid Bacteria and Microbes in Food Fermentation: A Microbial Ecology Perspective. [PDF]

Foods
Han D, Yang Y, Guo Z, Dai S, Jiang M, Zhu Y, Wang Y, Yu Z, Wang K, Rong C, Yu Y.   +10 more
europepmc   +1 more source

Solid-State Fermentation Engineering of Traditional Chinese Fermented Food. [PDF]

Foods
Jin G, Zhao Y, Xin S, Li T, Xu Y.
europepmc   +1 more source

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Aroma Constituents in Shanxi Aged Vinegar before and after Aging

Journal of Agricultural and Food Chemistry, 2016
Shanxi aged vinegar is one of the most famous Chinese traditional cereal vinegars produced by spontaneous solid-state fermentation. However, the aroma composition of Shanxi aged vinegar is still ambiguous. The Shanxi vinegars before and after aging were both analyzed by solvent-assisted flavor evaporation combined with gas chromatography-mass ...
Jingjing, Liang, Jianchun, Xie, Li, Hou, Mengyao, Zhao, Jian, Zhao, Jie, Cheng, Shi, Wang, Bao-Guo, Sun   +7 more
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Dynamics and diversity of microbial community succession in traditional fermentation of Shanxi aged vinegar

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, Yu, Zheng, Hongfu, Du, Sankuan, Xie, Min, Wang   +4 more
openaire   +4 more sources