Results 31 to 40 of about 632 (177)

Fungal flora of fermented grains of Shanxi aged vinegar and Huairen vinegar in early alcohol fermentation based on high-throughput sequencing [PDF]

Zhongguo niangzao
The fungal flora diversity of fermented grains at early alcohol fermentation stage of Shanxi aged vinegar process (S) and Huairen vinegar process (X) was analyzed and compared by high-throughput sequencing technology, and the influences of different ...
YANG Ling, PENG Jiawei, GUO Xukai, DUAN Bin, SHAO Qiang, GUO Rui, WEN Xianjiang, WANG Qi
doaj   +2 more sources

Flavor assessment of a lactic fermented vinegar described in Japanese books from the Edo period (1603-1867). [PDF]

Heliyon
journal ...
Yanagihara N, Mayumi M, Yoshikawa J, Akuzawa S, Fujii A, Nagano M, Koizumi Y, Maehashi K.   +7 more
europepmc   +3 more sources

Effects of different brewing techniques on the contents of acetoin and ligustrazine in Shanxi aged vinegar [PDF]

Zhongguo niangzao
In 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, Fan, Junfeng, Tang, Xiaomin, Tang, Yingxue, Yin, Xiaoyu, Zhang, Yanyan, Zhang, Yaqiong, Zhou, Saiping   +7 more
core   +2 more sources

Explore the Mechanism of Shanxi Aged Vinegar on High-fat Diet-Induced Antioxidant in Rats Based on PI3K/AKT1 Pathway

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, Jiajia LIU, Jia CHEN, Quanhai PANG   +3 more
doaj   +1 more source

Analysis of Microbial Community Structure and Functional Genes for Volatile Flavor in Stinky Tofu. [PDF]

Food Sci Nutr
This study integrated metagenomics to decipher the core microbiota (e.g., Pseudomonas, Acinetobacter, Enterobacter) and functional genes governing volatile flavor biosynthesis in stinky tofu. Key enzymes like glycoside hydrolases and alcohol dehydrogenases catalyzed carbohydrate and amino acid metabolism, generating characteristic compounds such as ...
Luo A, Liu L, Shi S, Liu X, Hu B.
europepmc   +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, Li, Zhihua, Ma, YingLun, Penttinen, Petri, Song, Chuan, Zhang, Fengju, Zhang, Suyi, Zhao, Chi   +7 more
core   +2 more sources

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, Fusheng Chen, Hengye Chen, Youxiang Zhou   +3 more
openaire   +1 more source

Comprehensive Metabolomic Comparison of Five Cereal Vinegars Using Non-Targeted and Chemical Isotope Labeling LC-MS Analysis

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, Chi Zhao, Ling Dong, Yu Huan, Miwa Yoshimoto, Yongqing Zhu, Ipputa Tada, Xiaohang Wang, Shuang Zhao, Fengju Zhang, Liang Li, Masanori Arita   +11 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, Hong Zhu, Zaigui Li, Pasquale Massimiliano Falcone, Ju Qiu   +4 more
openaire   +2 more sources