Screening, identification and application of a yeast enhancing the ester flavor of Huangjiu [PDF]
Zhongguo niangzaoIn order to improve the deficiency of ester aroma in traditional Huangjiu, using the traditional culture separation method combined with the sniffing method, the total ester and alcohol content determination, the aromatic yeast was isolated and screened ...
BAI Yongping, NING Yali, XIN Shaoping, LIU Ke, XIAO Yandi
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Stir Bar Sorptive Extraction of Volatile Compounds in Vinegar: Validation Study and Comparison With Solid Phase Microextraction [PDF]
, 2007 Stir bar sorptive extraction was evaluated for analysing volatiles in vinegar. The procedure developed shows detection and quantitation limits, and linear ranges adequate for analysing this type of compounds. The accuracy obtained was close to 100%, with
Alves +25 more
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Quality of aged Zhenjiang aromatic vinegar stored in glass bottles [PDF]
Zhongguo niangzaoUsing 4 Zhenjiang aromatic vinegars stored in glass bottles more than 20 years and new vinegar as the research object, the differences of physicochemical indicators, microbial indicators, organic acids, free amino acids and volatile flavor substances ...
CHEN Wen, ZHANG Junhong, CUI Pengjing, XIONG Feng, LU Rongsong, LI Xin
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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 +12 more
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Effect of acetic acid fermentation modes in pottery jar and stainless-steel pool on the quality of Shanxi aged vinegar [PDF]
Zhongguo niangzaoIn order to study the effect of two acetic acid fermentation modes in traditional handmade pottery jar (pottery jar) and large mechanical stainless- steel pool (stainless-steel pool) on quality of Shanxi aged vinegar, the temperature and physicochemical ...
GAO Cuimei, KANG Shuaishuai, WEI Ruteng, LI Qi, LI Yunlong, ZHANG Xiaoyu, XU Nv
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A comparison of methodologies for the staining and quantification of intracellular components of Arbuscular Mychorrizal (AM) fungi in the root cortex of two varieties of winter wheat [PDF]
, 2019 © 2019 The Authors. The definitive peer reviewed, edited version of this article is published in Access Microbiology, https://doi.org/10.1099/acmi.0.000083.
Davies, Keith +4 more
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Changes of physicochemical indexes and flavor substances of aged vinegar packaging with polyethylene blown film during storage period [PDF]
Zhongguo niangzaoThe effects of polyethylene (PE) blown film on the quality of aged vinegar were investigated by measuring the dynamic changes of basic physicochemical indexes, amino acids, organic acids and volatile flavor substances of aged vinegar packaging with PE ...
KANG Shuaishuai, GAO Cuimei, WEI Ruteng, LI Qi, LI Yunlong, ZHANG Xiaoyu, XU Nv
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Mathematical models and hepatology; oil and vinegar? [PDF]
, 2016 Mathematical models are increasingly being used in medicine to study physiological, pathophysiological and therapeutic pathways [1–3]. In hepatology, mathematical abstractions have been beneficial to predict the viral load of hepatitis C following ...
Noiret, Lorette, Rose, Christopher
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Survival of Foodborne Pathogens in Homemade Fig and Mulberry Vinegars
Turkish Journal of Agriculture: Food Science and Technology, 2020 This work reports the survival status of Listeria monocytogenes, Escherichia coli O157:H7, Staphylococcus aureus and Salmonella Typhimurium in homemade fig and mulberry vinegar.
İlkin Şengün, Gülden Kılıç
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