Results 41 to 50 of about 632 (177)

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

Characteristics and Discrimination of the Commercial Chinese Four Famous Vinegars Based on Flavor Compositions

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, Chuanyang Zheng, Haiyin Chen, Chao Wang, Xiyue Ren, Shiming Fu, Ning Xu, Panheng Li, Jinyi Song, Chao Wang   +9 more
doaj   +1 more source

Editorial: Acetic acid bacteria [PDF]

, 2023
Acetic acid bacteria (ABB) are strictly aerobic organisms that can be found in a wide variety of natural and industrial environments. Their versatility and metabolic adaptability make them microorganisms of high interest to study the optimization of ...
Chen F., Garcia-Garcia I., Garcia-Martinez T., Gullo M.   +3 more
core   +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

Ultrasound processing of verjuice (unripe grape juice) vinegar: effect on bioactive compounds, sensory properties, microbiological quality and anticarcinogenic activity [PDF]

, 2020
Verjuice is one of the alternative fruit juices recently obtained from unripe grapes. In this study, the aim was primarily to optimize the process conditions for the enrichment of bioactive components in verjuice vinegar with ultrasound treatment.
Bozgeyik, Esra, Yıkmış, Seydi, Şimşek, Mehmet Ali   +2 more
core   +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

Identifikacija bakterija octenog vrenja izoliranih iz organski i konvencionalno proizvedenog jabučnog octa [PDF]

, 2016
Organic apple cider vinegar is produced from apples that go through very restricted treatment in orchard. During the first stage of the process, the sugars from apples are fermented by yeasts to cider.
Aleksandra Štornik, Barbara Skok, Janja Trček   +2 more
core   +4 more sources

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