Results 51 to 60 of about 632 (177)

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

Latest trends in industrial vinegar production and the role of acetic acid bacteria: classification, metabolism, and applications—a comprehensive review [PDF]

, 2023
Vinegar is one of the most appreciated fermented foods in European and Asian countries. In industry, its elaboration depends on numerous factors, including the nature of starter culture and raw material, as well as the production system and operational ...
Román Camacho, Juan Jesús, García García, Isidoro, Santos-Dueñas, Inés María, García-Martínez, Teresa, Mauricio, Juan C.   +4 more
core   +2 more sources

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

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

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

Discourse, Politics and Media in Contemporary China [PDF]

, 2021
After three and a half decades of economic reforms, radical changes have occurred in all aspects of life in China. In an authoritarian society, these changes are mediated significantly through the power of language, carefully controlled by the political ...

core   +4 more sources

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

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

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

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