Results 1 to 10 of about 108,642 (255)
Insights into the Composition and Function of Virus Communities During Acetic Acid Fermentation of Shanxi Aged Vinegar [PDF]
FoodsViruses play a regulatory role in microbial ecology. Traditional fermented foods have complex fermentation environments with abundant viral participation, yet current research on viral communities in fermented foods remains insufficient.
Zhen Yu +6 more
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Research Progress on Flavor Differences and the Formation Mechanism of Traditional Chinese Cereal Vinegar [PDF]
FoodsCereal vinegar represents a significant traditional vinegar in China. This paper conducts an in-depth exploration, drawing on literature and research, into the raw materials, brewing processes, and flavor profiles of cereal vinegars, including wheat ...
Jiayan Zhang +6 more
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Journal of the Society of Chemical Industry, 1892 n ...
Jennifer A. Nettleton
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Metagenomic insights into microbial community succession and its functional changes during the stage of acetic acid fermentation of shanxi aged vinegar [PDF]
BMC MicrobiologyTraditional fermentation of Shanxi aged vinegar involves complex microbial interactions driving flavor synthesis, but the mechanisms underpinning metabolic adaptation and community succession remain poorly characterized. This study aimed to unravel stage-
Lingling Yang +6 more
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The Theory and Practice of Sensory Evaluation of Vinegar: A Case of Italian Traditional Balsamic Vinegar [PDF]
FoodsSensory analysis is a very powerful and useful tool that is used for a variety of foods. But for vinegar, the relevant sensory evaluation system is not satisfactory since there are still some issues, such as the tendency for score conservatism ...
Fusheng Chen +3 more
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Effect of Different Dumping Process on the Quality of Zhenjiang Vinegar
Shipin gongye ke-ji, 2022 In this paper, the different dumping process (0, 3, 7, 15, 30 d) of Zhenjiang vinegar was studied in order to better control the quality. The contents of total acid, reducing sugar, nonvolatile acid, amino acid nitrogen, organic acid, amino acid and ...
Xin LI +9 more
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Evolution of electrical resistivity and NMR during early-stage maturation of an organic-rich chalk [PDF]
E3S Web of Conferences, 2023 This paper studies the changes in the electrical resistivity of an organic-rich source rock chalk containing a Type-IIs kerogen during early-stage maturation of the kerogen. As bitumen is generated during maturation, the chalk changes from water wet to a
Vinegar Eva G. +4 more
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Shipin gongye ke-ji, 2022 In the present study, the effects of the seasons and technique on the microbial community and metabolites of traditional bran Cuqu were investigated by the Illumina MiSeq platform and chromatography technology, respectively.
Nan ZHOU +5 more
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