Results 31 to 40 of about 286 (139)

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 ...
Shao, Yanchun, Chen, Fusheng, Chen, Hengye, Zhou, Youxiang   +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, Ting Xia, Xiao Qiang, Yongqi Wang, Chaoyan Kang, Yuan Meng, Yan Cheng, Min Wang, Jianbo Xiao   +8 more
wiley   +1 more source

Effects of microbial interspecies relationships and physicochemical parameters on volatile flavors in sorghum‐based fermented grains during the fermentation of Shanxi light‐flavored liquor

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, Niutian Yang, Jing Yang, Jianwei Hao, Jia Zhao, Shengli Shi, Bianfang Hu   +6 more
wiley   +1 more source

Factors affecting reductions in dietary salt consumption in people of Chinese descent: An integrative review

Journal of Advanced Nursing, Volume 78, Issue 7, Page 1919-1937, July 2022., 2022
Abstract Aims To identify and synthesize the evidence on the perceptions of the health effects of dietary salt consumption and barriers to sustaining a salt‐reduced diet for hypertension in Chinese people. Design A systematic integrated review integrating quantitative and qualitative studies using the PRISMA guidelines.
Alex Chan, Sally Wai‐chi Chan, Masuma Khanam, Leigh Kinsman   +3 more
wiley   +1 more source

Unraveling the metabolic network of organic acids in solid‐state fermentation of Chinese cereal vinegar

Food Science &Nutrition, Volume 9, Issue 8, Page 4375-4384, August 2021., 2021
Metagenomics technology was used to reveal the microbial community and functional genes in Chinese cereal vinegar. The metabolic network of key organic acids with taste active value higher than 1 was reconstructed for the first time. Acetobacter and Lactobacillus are the predominant genera for organic acid metabolism in solid‐state fermentation of ...
Yanfang Wu, Menglei Xia, Xiaofeng Zhang, Xiaowei Li, Rongzhan Zhang, Yufeng Yan, Fanfan Lang, Yu Zheng, Min Wang   +8 more
wiley   +1 more source

Effect of wheat addition on microbial community, enzymatic activity, and flavor during the preparation process of Shanxi aged vinegar Daqu [PDF]

Zhongguo niangzao
In order to investigate the effect of wheat on the quality of Shanxi aged vinegar Daqu, taking traditional Shanxi aged vinegar Daqu as the control group, Shanxi aged vinegar Daqu prepared by adding 15% wheat instead of barley as the experimental group ...
WANG Ruijie, ZHANG Yujing, JIAO Jian, GUO Xinlei, LIANG Shuyi, XU Nv
doaj   +1 more source

Application of compound enzyme SFQ200 and protease in the brewing process of Shanxi aged vinegar [PDF]

Zhongguo niangzao
To investigate the individual and combined effects of SFQ200 compound enzyme and protease on the fermentation of Shanxi aged vinegar, three experimental groups of strengthening experiments (alcohol fermentation stage strengthening, acetic acid ...
ZHANG Huiru, ZHANG Yujing, LIU Ting, LI Xia, LIANG Xiaoli, LIU Qingshan, GAO Zhenfeng, XU Nv
doaj   +1 more source

Effect of different varieties of pea on the microbial, enzymatic activity and flavor during the preparation process of vinegar Daqu [PDF]

Zhongguo niangzao
In order to investigate the effects of pea varieties on the quality of vinegar Daqu, vinegar Daqu was prepared using three types of peas (red, white and Ma peas), and the microorganisms, physicochemical indicators, enzyme activities and volatile flavor ...
REN Xiaorong, ZHANG Yujing, WANG Fengxia, JI Jinbo, WANG Jingyuan, GUO Xinlei, BAI Wenbin, XU Nv
doaj   +1 more source

Enhanced application of Hongqu and Miqu in the alcohol fermentation stage of Shanxi aged vinegar [PDF]

Zhongguo niangzao
In this study, Hongqu and Miqu were respectively applied to the alcohol fermentation stage of Shanxi aged vinegar. Their effects on the microbial flora, physicochemical indicators, flavor during the brewing process of Shanxi aged vinegar were explored by
WANG Yanan, ZHANG Yujing, WEI Lanying, ZHANG Weilu, LI Kangdan, LIU Qingshan, XU Nv
doaj   +1 more source

A Geographical Discrimination of Shanxi Extra Aged Vinegars Using Polyalcohols as the Discriminators

Journal of AOAC INTERNATIONAL, 2013
Abstract A discrimination method based on polyalcohol determination was developed for authenticity of protected geographical indication (PGI) vinegars—Shanxi extra aged vinegar (SVs) in China. Six polyalcohols in vinegars including erythritol, arabitol, xylitol, inositol, mannitol, and sorbitol were selected as the PGI discriminators. GC/
Meizhong, Luo, Yanjie, Zheng, Cen, Xiong, Bifang, Li, Sujuan, Chen, Wenliang, Bai, Yongting, Zeng, Yongle, Li, Xieguang, Zhang   +8 more
openaire   +2 more sources