Results 31 to 40 of about 627 (178)
Effects of different brewing techniques on the contents of acetoin and ligustrazine in Shanxi aged vinegar [PDF]
Zhongguo niangzaoIn order to improve the production process and enhance the quality of aged vinegar, using Cupei as the research object, the changes in alcohol content, total acid, acetoin and ligustrazine were examined during traditional and mechanical acetic acid ...
LANG Fanfan, XIA Yaoyao, SHEN Jin, LIANG Yanwen, ZAN Xuemei, YAN Yufeng
doaj +2 more sources
Formiranje produkata Maillardove reakcije u odležanom octu od sirka i zaštitni učinak melanoidina iz octa na jetru štakora oštećenu tetraklormetanom [PDF]
, 2023 Research background. The processing method generally affects the toxicity and biological activity of aged sorghum vinegar. This study investigates the changes in the intermediate Maillard reaction products of sorghum vinegar during ageing and the in vivo
Al-Wraikat, Majida +7 more
core +2 more sources
Metabolic characterization of different-aged Monascus vinegars via HS-SPME-GC-MS and CIL LC-MS approach [PDF]
, 2022 Yongchun Monascus vinegar is one of famous Chinese vinegar types because of its unique flavor and special bioactivity. Aging process has been regarded as crucial for enhancing the flavor and quality of vinegar.
Dong, Ling +7 more
core +2 more sources
Shipin gongye ke-ji, 2023 Objective: To explore the antioxidant mechanism of Shanxi aged vinegar on rats induced by high fat diet based on PI3K/AKT1 pathway. Methods: Thirty SPF male Wistar rats were randomly divided into 5 groups: Normal group (C, conventional diet), high fat ...
Tong SHEN +3 more
doaj +1 more source
Free Phenolic Acids in Shanxi Aged Vinegar: Changes During Aging and Synergistic Antioxidant Activities [PDF]
International Journal of Food Properties, 2015 Shanxi aged vinegar (SAV) is the most famous one among the four typical famous vinegars in China, which is produced by spontaneous solid-state fermentation using sorghum, bran, and millet chaff and Daqu. In this study, free phenolic acids (FPAs) species and changes during SAV aging, and the synergistic antioxidant activities between FPAs was ...
Yanchun Shao +3 more
openaire +1 more source
Zhenjiang aromatic vinegar prevents the alcohol liver disease in mice via autophagy
eFood, Volume 4, Issue 6, December 2023., 2023 Abstract Alcoholic liver disease (ALD) is an ignored global issue of public health. It is urgent for searching bioactive foods to prevent ALD. Zhenjiang aromatic vinegar (ZAV) contained antioxidant compounds, including polyphenols, flavonoids, and melanoidins.
Yuxuan Zhao +8 more
wiley +1 more source
Metabolites, 2022 Vinegar is used as an acidic condiment and preservative worldwide. In Asia, various black vinegars are made from different combinations of grains, such as Sichuan bran vinegar (SBV), Shanxi aged vinegar (SAV), Zhenjiang aromatic vinegar (ZAV), and Fujian
Zhihua Li +11 more
doaj +1 more source
Food Science &Nutrition, Volume 11, Issue 3, Page 1452-1462, March 2023., 2023 In this study, high‐throughput technology was used to reveal the core microbial community in sorghum‐based fermented grains during the different fermentation periods and quantify the impact of physicochemical parameters and microbial interspecies relationships on the volatile flavors.
Aiguo Luo +6 more
wiley +1 more source
Foods, 2023 Shanxi aged vinegar (SAV), Zhenjiang aromatic vinegar (ZAV), Sichuan bran vinegar (SBV), and Fujian monascus vinegar (FMV) are the representative Chinese traditional vinegars.
Yong Hu +9 more
doaj +1 more source
Effect of Ageing on Rheological Properties and Quality of Shanxi Aged Vinegar
IOP Conference Series: Earth and Environmental Science, 2020 Abstract The quality of Shanxi aged vinegar (SAV), a famous Chinese vinegar, was improved during its special long-time ageing. SAV samples of different ageing time were analyzed by composition analysis, rheometer, and principal component analysis (PCA).
Chang-Zhong Ren +4 more
openaire +2 more sources