Results 21 to 30 of about 20,000 (175)

Insights into the Composition and Function of Virus Communities During Acetic Acid Fermentation of Shanxi Aged Vinegar

Foods
Viruses 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, Huizi Zhao, Tingting Ma, Xujiao Zhang, Yufeng Yan, Yini Zhu, Yongjian Yu   +6 more
doaj   +1 more source

Application of tartary buckwheat vinegar and sea⁃buckthorn vinegar in zebrafish larvae with metabolic associated fatty liver disease

Huli yanjiu, 2023
ObjectiveTo explore the application effect of tartary buckwheat vinegar and sea-buckthorn vinegar in zebrafish larvae with metabolic associated fatty liver disease.MethodsZebrafish larvae with 5 days post fertilization were selected for adaptive feeding ...
SI Xia, ZHANG Xin, WANG Chenyao, ZHU Ruifang, CAO Yan, FENG Yaoqing, HAN Shifan   +6 more
doaj  

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

Metagenomic insights into microbial community succession and its functional changes during the stage of acetic acid fermentation of shanxi aged vinegar

BMC Microbiology
Traditional 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, Yufeng Yan, Jin Shen, Yaoyao Xia, Fanfan Lang, Cong Chen, Wei Zou   +6 more
doaj   +1 more source

Exploring the Bioactive Compounds in Some Apple Vinegar Samples and Their Biological Activities

Plants, 2023
Apple vinegar is highly recommended for nutrition due to its health benefits and bioactive components. However, the apple cultivar greatly influences the quality of the vinegar.
Youness El Abdali, Hamza Saghrouchni, Mohammed Kara, Ibrahim Mssillou, Aimad Allali, Yousef A. Bin Jardan, Nesibe Ebru Kafkas, El-Mehdi El-Assri, Hiba-Allah Nafidi, Mohammed Bourhia, Khalid S. Almaary, Noureddine Eloutassi, Abdelhak Bouia   +12 more
doaj   +1 more source

Traceability of Agri‐Food Products: The Key to Conscious Trade

Agribusiness, EarlyView.
ABSTRACT Globalization and growing concerns about sustainability have led to improvements in product traceability, quality, and sustainability. Traceability contributes to environmental protection and supports sustainable development by fostering transparency in agricultural practices and encouraging the responsible use of resources.
Scarlett Queen Almeida Bispo, Fernanda Aparecida Silva, Michelle Márcia Viana Martins, Marcelo José Braga Nonnenberg, Ruan da Silva Vianna, Carla Cristina Passos Cruz   +5 more
wiley   +1 more source

Associations Between Multiple Chemosensory Dysfunction and Cognition

International Forum of Allergy &Rhinology, EarlyView.
Key Points This study supports the association between chemosensory dysfunction and cognition. We introduce methods of assessing trigeminal function with the Medoc TSA‐II thermoprobe. Our results identify an association between subjective trigeminal dysfunction and cognition.
Michelle Yu, Stephanie M. Horton, Tiffany Chen, Shaun A. Nguyen, Zachary M. Soler, Rodney J. Schlosser   +5 more
wiley   +1 more source

Comparative Study on the Fermentation Characteristics of Selective Lactic Acid Bacteria in Shanxi Aged Vinegar: Pure Culture Versus Co-Culture

Foods
The diversity of the microbial community structure plays a crucial role in the flavor and nutritional value of Shanxi aged vinegar in fermentation. Illumina Miseq high-throughput sequencing identified thirteen bacterial genera, with Lactobacillales (44 ...
Qi Li, Yujing Zhang, Chaomin Wang, Xiaoyu Zhang, Ruteng Wei, Yunlong Li, Qiqiong Li, Nv Xu   +7 more
doaj   +1 more source

Stabilization of PUFA‐Rich Mayonnaise Against Lipid Oxidation: A Review of the Last Three Decades of Research

Journal of the American Oil Chemists' Society, EarlyView.
ABSTRACT Mayonnaise, a widely consumed oil‐in‐water emulsion, is highly susceptible to lipid oxidation due to its high content of polyunsaturated fatty acids (PUFAs) and the presence of pro‐oxidant factors such as low pH and iron from egg yolk. Over the past three decades, extensive research has focused on understanding oxidation mechanisms, analytical
Sakhi Ghelichi, Betül Yesiltas, Charlotte Jacobsen   +2 more
wiley   +1 more source

Pengaruh Pemberian Asap Cair Melalui Air Minum Terhadap Kualitas Karkas Ayam Broiler

Jurnal Agripet, 2014
(The Effect of Wood Vinegar Through to The Drinking Water on The Quality of Broiler Chicken Carcass) ABSTRACT. This aims of this research was to determine the percentage of carcass, commercial carcass parting and meat bone ratio (breast, thigh and wing)
Meisji Liana Sari, Fitri Nove Liya Lubis, Lia Dwi Jaya   +2 more
doaj   +1 more source