Results 41 to 50 of about 286 (139)

Composition of Characteristic Flavor Components and Analysis of Flavor Wheel for Shanxi Aged Vinegar(山西老陈醋风味物质组成特征及风味轮分析〖) [PDF]

Shipin kexue jishu xuebao, 2019
The volatile components, organic acids, and amino acids of 6 brands of Shanxi aged vinegar samples were analyzed. A total of 96 volatile components were identified by headspace solid phase micro-extraction-gas chromatography-mass spectrometry. Among them,
ZHENG Yu(郑宇), ZHAO Cuimei(赵翠梅), WU Yanan(吴亚楠), LIU Jing(刘静), CHENG Cheng(程程), SHI Lei(石磊), WAN Shoupeng(万守朋), WANG Min(王敏)   +7 more
doaj   +1 more source

Biofortification with Aspergillus awamori offers a new strategy to improve the quality of Shanxi aged vinegar

LWT - Food Science and Technology
Ting Zhang, Yunxia Gong, Chenxi Yang, Xiying Liu, Xiaohong Wang, Tao Chen   +5 more
exaly   +2 more sources

Analysis of variation of main components during aging process of Shanxi Aged Vinegar

Acetic Acid Bacteria, 2013
Shanxi aged vinegar (SAV) is the most famous traditional vinegar in northern China. It is produced from several kinds of cereal by spontaneous solid-state fermentation techniques. The distinctive processing techniques such as <em>smoking of the Pei</em>, aging by <em>insolating in summer </em>and <em>taking out</em> &
Tao Chen, Qing Gui, Jing Jing Shi, Xiu Yan Zhang, Fu Sheng Chen   +4 more
openaire   +1 more source

Microbial community structure of lactic acid bacteria in Shanxi aged vinegar production and the flavor metabolism characteristics of superior strains [PDF]

Zhongguo niangzao
The structure of lactic acid bacteria in Daqu, fermented mash and Cupei of Shanxi aged vinegar was analyzed by Illumina Miseq high- throughput sequencing technology and traditional cultivable technology, and the lactic acid bacteria strains with ...
SHI Mingli, ZHANG Yujing, REN Xiaorong, ZHANG Huiru, GUO Xinlei, LI Yunlong, ZHANG Xiaoyu, XU Nv
doaj   +1 more source

Enhanced application of Acetobacter pasteurianus 2416 and Lactiplantibacillus plantarum L7 in the acetic acid fermentation stage of Shanxi aged vinegar [PDF]

Zhongguo niangzao
Direct vat set starter prepared by Acetobacter pasteurianus 2416 and Lactiplantibacillus plantarum L7 was applied alone and in combination to the acetic acid fermentation stage of Shanxi aged vinegar.
CHEN Jie, ZHANG Yujing, LIU Qingshan, BAI Wenbin, GAO Zhenfeng, XU Nv
doaj   +1 more source

Integration of a low‐cost electronic nose and a voltammetric electronic tongue for red wines identification

Food Science &Nutrition, Volume 8, Issue 8, Page 4330-4339, August 2020., 2020
To develop a rapid and effective approach for identification of red wines that differ in geographical origins, brands, and grape varieties, a multi‐sensor fusion technology based on a novel cost‐effective electronic nose (E‐nose) and a voltammetric electronic tongue (E‐tongue) was proposed. The study demonstrates that fusion of the novel cost‐effective
Fangkai Han, Dongjing Zhang, Joshua H. Aheto, Fan Feng, Tengfei Duan   +4 more
wiley   +1 more source

Effects of different sorghum varieties on the brewing quality of Shanxi aged vinegar [PDF]

Zhongguo niangzao
The physicochemical indexes of Jinza 51# (japonica sorghum) and Jinnuo 3# (waxy sorghum) were investigated, and then were used to brew Shanxi aged vinegar, respectively.
LU Zhangyu, ZHANG Yujing, LIU Qingshan, BAI Wenbin, GAO Zhenfeng, XU Nv
doaj   +1 more source

trans‐Cinnamaldehyde Reverses Depressive‐Like Behaviors in Chronic Unpredictable Mild Stress Rats by Inhibiting NF‐κB/NLRP3 Inflammasome Pathway

Evidence-Based Complementary and Alternative Medicine, Volume 2020, Issue 1, 2020., 2020
trans‐Cinnamaldehyde (TCA) is the main active component extracted from Cinnamomum cassia (C. cassia), which has many pharmacological effects, such as anti‐inflammation, lowering blood glucose, and improving nerve function. However, there is no report of TCA in the treatment of depression.
Meng Wang, Shuguang Yan, Yongxue Zhou, Pei Xie, Mark Moss   +4 more
wiley   +1 more source

Effects of Plant and Animal Natural Products on Mitophagy

Oxidative Medicine and Cellular Longevity, Volume 2020, Issue 1, 2020., 2020
Mitophagy is a protected cellular process that is essential for autophagic removal of damaged mitochondria and for preservation of a healthy mitochondrial population. In the last years, a particular interest has been devoted in studying the effects of natural compounds on mitophagy.
Farzaneh Shakeri, Vanessa Bianconi, Matteo Pirro, Amirhossein Sahebkar, László Virág   +4 more
wiley   +1 more source

Efficacy and Safety of Tongning Gel for Knee Osteoarthritis: A Multicentre, Randomized, Double‐Blinded, Parallel, Placebo‐Controlled, Clinical Trial

Evidence-Based Complementary and Alternative Medicine, Volume 2020, Issue 1, 2020., 2020
Objective. To evaluate the efficacy and safety of Tongning Gel (TNG) compared to placebo‐controlled (PC) for knee osteoarthritis (KOA). Methods. A multicentre, randomized, double‐blinded, parallel, placebo‐controlled, clinical trial was performed in 576 patients (432 patients in the TNG group, 144 patients in the PC group), and 1 in the experimental ...
Ye Zhao, Zhi Bi Shen, Ji Rong Ge, Wen Gang Liu, Jun Xing Yang, Cheng Jian He, Min Lu, Lin Shen, Hong Yin, Yong Qiang Chen, Zhi Bin Li, Qing Sun, Li Ming Xie, Wei An Yuan, Yu xin Zheng, Hong Sheng Zhan, Khalid Rahman   +16 more
wiley   +1 more source