Results 41 to 50 of about 26,632 (273)

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

Food Safety Knowledge, Attitudes, and Perceptions Among Community Kitchens in Lebanon: A Cross‐Sectional Study

Food Safety and Health, EarlyView.
Community kitchen managers in Lebanon demonstrated positive attitudes but insufficient knowledge and perceptions regarding food safety. Targeted training programs are urgently needed to improve critical control practices and reduce foodborne illness risks across the country.
Samer A. Kharroubi, Mona Zeidan, Lynn El Berjawi   +2 more
wiley   +1 more source

Hengshun Aromatic Vinegar Improves Glycolipid Metabolism in Type 2 Diabetes Mellitus via Regulating PGC-1α/PGC-1β Pathway

Frontiers in Pharmacology, 2021
Hengshun aromatic vinegar (HSAV), produced by typical solid-state or liquid-state fermentation techniques, is consumed worldwide as a food condiment.
Guoquan Li, Guoquan Li, Xuemei Tan, Bao Zhang, Linshu Guan, Yidan Zhang, Lianhong Yin, Meng Gao, Shenghu Zhu, Lina Xu   +9 more
doaj   +1 more source

Comparative analysis of pomological and phytochemical characteristics in white‐ and red‐fleshed pitaya (Hylocereus spp.), with molecular docking insights into key bioactive compounds

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Cacti, including pitaya (Hylocereus spp.), are rich in antioxidants that will undoubtedly gain importance under ongoing climate change as water resources decline. Yet the molecular basis linking composition to antioxidant function remains incompletely defined. We compared white‐fleshed H. undatus and red‐fleshed H. polyrhizus across
Kerem Mertoglu, Annik Fischer, Sina Zargarchi, Melekber Sulusoglu Durul, Magdalena Köpsel, Erdi Can Aytar, Ibrahim Bulduk, Barıs Kaki, Tuba Esatbeyoglu   +8 more
wiley   +1 more source

Dietary essential oils modulate post‐mortem oxidative damage in trout fillets exposed to slaughter stress during frozen storage

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Slaughter is a critical phase in aquaculture that can severely compromise both animal welfare and product quality. Stress responses triggered during this stage may accelerate post‐mortem biochemical degradation and promote oxidative damage in fish fillets. Essential oils, known for their antioxidant and anti‐inflammatory properties,
Lucía Méndez, Giulia Secci, Lorena Barros, Gabriel Dasilva, Giuliana Parisi, Isabel Medina   +5 more
wiley   +1 more source

Analysis of Quality Differences of Jujube Vinegar Brewing with Different Cultivar of Jujube

Shipin gongye ke-ji
To study the quality discrepancy of jujube vinegar brewed from different jujube varieties, six types of jujube vinegar made from different varieties of jujube were evaluated by the analysis of basic physicochemical components (such as pH, total acid ...
Ying ZHANG, Yuan MENG, Yanrui MA, Tianyi JIA, Huaiyin LIANG, Yiming ZHANG, Guangpeng LIU, Le CHU   +7 more
doaj   +1 more source

Definition of a sensory lexicon and development of sensory wheels of eighteen monovarietal Italian white wines

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Italy harbors one of the richest grapevine biodiversities worldwide, yet the sensory identity of wines from many native cultivars remains poorly defined despite their relevance on the market at regional, national, or international levels.
Paola Piombino, Elisabetta Pittari, Roberto Salvatore Di Fede, Maria Tiziana Lisanti, Silvia Carlin, Andrea Curioni, Giovanni Luzzini, Christine Mayr Marangon, Matteo Marangon, Fulvio Mattivi, Maria Alessandra Paissoni, Giuseppina Paola Parpinello, Maurizio Piergiovanni, Arianna Ricci, Susana Río Segade, Luca Rolle, Maurizio Ugliano, Luigi Moio   +17 more
wiley   +1 more source

Leaching process optimization of Tartary buckwheat tangerine peel vinegar and its antioxidant activity

Shipin yu jixie
ObjectiveTo prepare Tartary buckwheat tangerine peel vinegar from the Tartary buckwheat fumigation obtained by traditional process, and to optimize the vinegar leaching process.MethodsWith the total acid, flavonoid, and polyphenol content as indices, the
WANG Xiaojing, WEN Xuyang, LI Siyu
doaj   +1 more source

A hedonic analysis of retail Italian vinegars

Wine Economics and Policy, 2015
Vinegar׳s contribution to the Italian wine industry is significant, and Italy is the world׳s largest exporter of wine vinegar. Nevertheless, the features of the vinegar market have received little scholarly attention, and hedonic price analysis has not ...
Luigi Galletto, Luca Rossetto
doaj   +1 more source

A new species of Amphitecna (Bignoniaceae) endemic to the mountain karst forests of southern Mexico

Nordic Journal of Botany, EarlyView.
Amphitecna brevicalyx (Bignoniaceae), a new tree species endemic to Mexico is described and illustrated. Its cauliflorous inflorescences, featuring a single flower per shoot and funnelform corollas without a transverse fold in the throat, place it within the Amphitecna macrophylla group.
Leopoldo Hurtado‐Reveles, Andrés Ernesto Ortiz‐Rodriguez   +1 more
wiley   +1 more source