Results 61 to 70 of about 286 (139)

Influence of Highland Barley Flour on Nutritional Quality, Dough Characteristics, and Volatile Aroma Compounds in Cakes

Journal of Food Processing and Preservation, Volume 2025, Issue 1, 2025.
Effects of highland barley flour (HBF) with different proportions (10%, 30%, and 50%) in cakes were explored in this paper. Cakes enhanced with HBF had higher nutritional quality. In vitro simulated digestion experiments revealed that as the proportion of HBF increased, both the starch hydrolysis index (HI) and the estimated glycaemic index (eGI) of ...
Xiaohong Wu, Yunyun Wang, Xiaoning Feng, Wenjie Bai, Keting Zhou, Yuqing Zhang, Dan Xu, Essam Hebishy   +7 more
wiley   +1 more source

Comparison of Fungal Communities at Peak Total Microbial Colony Count during Alcohol and Acetic Acid Fermentation in Shanxi Aged Vinegar under Different Production Modes and Seasons

Shipin gongye ke-ji
To investigate the diversity of fungal community structures in Shanxi aged vinegar under different production modes and seasons, high-throughput sequencing technology was employed in this study to detect the fungal diversity in samples collected during ...
Xin ZHAO, Yujing ZHANG, Xufeng CHEN, Nü XU   +3 more
doaj   +1 more source

The rheumatoid arthritis gut microbial biobank reveals core microbial species that associate and effect on host inflammation and autoimmune responses

iMeta, Volume 3, Issue 5, October 2024.
Intensive collection of 3200 bacterial isolates from fecal samples of newly diagnosed rheumatoid arthritis (RA) patients resulted in an RA‐originated gut microbial biobank (RAGMB). This RAGMB has 601 strains that represent 280 bacterial species (including 43 novel species), and covers 93.2% of medium‐ and high‐abundant gut microbial species of the RA ...
Hao‐Jie Huang, Chang Liu, Xin‐Wei Sun, Rui‐Qi Wei, Ling‐Wei Liu, Hao‐Yu Chen, Rashidin Abdugheni, Chang‐Yu Wang, Xiao‐Meng Wang, He Jiang, Han‐Yu Niu, Li‐Juan Feng, Jia‐Hui He, Yu Jiang, Yan Zhao, Yu‐Lin Wang, Qiang Shu, Ming‐Xia Bi, Lei Zhang, Bin Liu, Shuang‐Jiang Liu   +20 more
wiley   +1 more source

Impact of Microbial Interactions on Growth and Flavor Profiles of Indigenous Yeasts and Lactic Acid Bacteria in Shanxi Aged Vinegar: Combinatorial Co-Cultures Versus Monocultures

Foods
Yeasts and lactic acid bacteria, as the predominant microorganisms in Shanxi aged vinegar, play critical roles in shaping its characteristic flavor profile and sensory properties.
Xin Zhao, Yujing Zhang, Nv Xu
doaj   +1 more source

An integrated historical study on human–tiger interactions in China 中国人虎互动关系的综合性历史研究

Integrative Conservation, Volume 3, Issue 3, Page 183-195, September 2024.
Tigers are important for maintaining a variety of life in the world as they are the top predators in the food chain. Human–wildlife conflict, including conflicts between humans and tigers, has been a global issue throughout history. This article focuses on human–tiger interactions in China, discussing various types of conflicts and measures for ...
Zhihong Cao, Yu Li, Saud uz Zafar, Yi Wang, Chuanping Nie   +4 more
wiley   +1 more source

Changes of functional components, organic acid, antioxidant activity of heathy vinegar during the aging and its correlation analysis [PDF]

Zhongguo niangzao
According to the traditional brewing process of Shanxi aged vinegar, the health vinegars, Dangshen+Huangqi vinegar and Kuqiao+Duzhongye vinegar were prepared by adding Codonopsis pilosula, Astragali radix, Fagopyrum tataricum, Eucommia ulmoides leaves in
HU Kun, LIANG Kai, LANG Fanfan, WANG Li, ZHOU Jingli, YAN Yufeng
doaj   +1 more source

Recent advances in applying omic technologies for studying acetic acid bacteria in industrial vinegar production: A comprehensive review

Biotechnology Journal, Volume 19, Issue 2, February 2024.
Graphical Abstract and Lay Summary This review consists of a comprehensive study on the application of innovative omic and meta‐omic technologies in the vinegar industry with emphasis on the analyses of the microbial biodiversity, behavior, and key molecular strategies used by the predominant groups, mainly acetic acid bacteria, throughout ...
Juan J. Román‐Camacho, Juan C. Mauricio, Inés María Santos‐Dueñas, Teresa García‐Martínez, Isidoro García‐García   +4 more
wiley   +1 more source

Changes of Volatile Flavor Compounds in Shanxi Aged Vinegar Before and After Aging(山西老陈醋晒制前后挥发性风味物质变化) [PDF]

Shipin kexue jishu xuebao, 2018
The samples of Shanxi aged vinegar before and after aging were analyzed by headspace solid-phase microextraction combined with gas chromatography-mass spectra and gas chromatography-olfactometry. Based on retention indices, mass spectra, and injection of
FAN Mengdie(范梦蝶), XIAO Qunfei(肖群飞), DU Wenbin(杜文斌), WANG Yaxin(王雅欣), WANG Tianze(王天泽), LIANG Jingjing(梁晶晶), XIE Jianchun(谢建春), SUN Baoguo(孙宝国)   +7 more
doaj   +1 more source

Correlation Between Volatile Aromas and Microbial Communities during the Alcoholic and Acetic Acid Fermentation Process of Shanxi Aged Vinegar

Shipin gongye ke-ji
The Illumina Miseq high-throughput sequencing technology combined with gas chromatography-mass spectrometry (GC-MS) was used to analyze the microbial communities dynamic changes and volatile flavor components production during the whole fermentation ...
Xin ZHAO, Yujing ZHANG, Xufeng CHEN, Nü XU   +3 more
doaj   +1 more source

Accumulation Dynamics of Non-volatile Functional Compounds and Core Functional Microorganisms during the Acetic Acid Fermentation of Shanxi Aged Vinegar [PDF]

Shipin Kexue
Untargeted metabolomics and genomics approaches were integrated to systematically elucidate the accumulation patterns and potential microbial origins of non-volatile beneficial compounds during the acetic acid fermentation of Shanxi aged vinegar ...
YANG Lingling, LUO Xianxian, ZHAO Huizi, XIA Yaoyao, ZHANG Wenjing, ZOU Wei
doaj   +1 more source