Results 151 to 160 of about 627 (178)
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Journal of Food Science, 2017
Abstract One of the most famous Chinese vinegars, Shanxi aged vinegar (SAV), is produced with solid‐state fermentation technology. Total antioxidant activity (TAC) is a special property for SAV.
Xiaolin Xie +7 more
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Abstract One of the most famous Chinese vinegars, Shanxi aged vinegar (SAV), is produced with solid‐state fermentation technology. Total antioxidant activity (TAC) is a special property for SAV.
Xiaolin Xie +7 more
openaire +4 more sources
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.
Jing, Liu +8 more
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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.
Jing, Liu +8 more
openaire +4 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.
Xianglong, Zhang +10 more
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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 +4 more sources
Extraction Methods and Compositions of Polyphenols in Shanxi Aged Vinegar
Journal of Chromatography A, 2023The extraction, purification, qualification, and quantification of polyphenols (PPs) in vinegar are challenging owing to the complex matrix of vinegar and the specific physicochemical and structural properties of PPs. This study aimed to develop a simple, efficient, low-cost method for enriching and purifying vinegar PPs.
Jing, Liu +7 more
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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
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Journal of Food Biochemistry, 2022
Hyperlipidemia is one of the key risk factors causing many chronic diseases, and lowering blood lipid levels can prevent many diseases. In this paper, a hyperlipidemic cell model of oleic acid (OA) induced hepatocellular carcinoma cells (HepG2) was established using polyphenols extracted from Shanxi-aged vinegar (SAVEP). The effects of SAVEP on nuclear
Jia Song +6 more
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Hyperlipidemia is one of the key risk factors causing many chronic diseases, and lowering blood lipid levels can prevent many diseases. In this paper, a hyperlipidemic cell model of oleic acid (OA) induced hepatocellular carcinoma cells (HepG2) was established using polyphenols extracted from Shanxi-aged vinegar (SAVEP). The effects of SAVEP on nuclear
Jia Song +6 more
openaire +2 more sources
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
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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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.
Yuqian Wang +4 more
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