Results 1 to 10 of about 26,632 (273)
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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Role of vinegar in cardiovascular health: A narrative review. [PDF]
J Biol MethodsIjaz R, Haward R.
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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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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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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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Advances in Research on Functional Substances in Vinegar [PDF]
Shipin Kexue, 2023 Vinegar is an acidic condiment with a unique taste and fragrance, which is produced by microbial fermentation. Vinegar has rich nutrients and bioactive substances, which can provide a good material basis for the development of functional vinegar.
WANG Zongmin, BAI Hua, WANG Xinyu, ZHU Lanlan, WANG Yanbo, PENG Lin, LIU Jizhou, WU Xudong, SONG Yuedong, SONG Yuanda
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Metabolites, 2022 Vinegar is used as an acidic condiment and preservative worldwide. In Asia, various black vinegars are made from different combinations of grains, such as Sichuan bran vinegar (SBV), Shanxi aged vinegar (SAV), Zhenjiang aromatic vinegar (ZAV), and Fujian
Zhihua Li +11 more
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Shipin gongye ke-ji, 2022 The differences in composition and function between black jujube vinegar egg liquid and white vinegar egg liquid were analyzed to develop the black jujube vinegar egg liquid with both nutritional and functional properties.
Weihao KONG +3 more
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