Results 41 to 50 of about 32,184 (244)
, 2022 Pineapples are a tropical fruit with high nutritional value and high vitamin and sugar contents. In this study, low-grade pineapples were fermented to produce vinegar using surface culture fermentation (SCF), which involved the addition of dragon fruit ...
Waraporn Apiwatanapiwat +8 more
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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 +6 more
doaj
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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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 +9 more
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Business Strategy and the Environment, EarlyView.ABSTRACT This study investigates how organizations can strategically design climate change advertising to foster greater consumer involvement by comparing the effectiveness of promotion‐ and prevention‐focused advertising appeals. Using a sequential explanatory mixed‐methods design, a facial coding experiment revealed that promotion appeals reduced ...
Valentina Mazzoli +3 more
wiley +1 more source
Dietary Artificial Sweeteners: From Chemical Transformation in Food to Gut Microbial Processing
ChemFoodChem, EarlyView.This review article unites classical and recent findings on the stability of artificial sweeteners in food. The focus is on ten sweeteners approved in the European Union: their chemical stability during processing and storage, individual degradation products, and their interactions with the intestinal microbiota.
Jürgen Lassak, Michael Hellwig
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FoodsThe 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 +7 more
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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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ChemFoodChem, EarlyView.Comprehensive two‐dimensional gas chromatography (GC×GC) is gaining importance in food analysis, particularly for volatile and aroma‐related compounds. This review examines recent applications across plant‐, animal‐, and other food matrices, revealing trends in sample preparation, column selection, modulation and detection, while highlighting ...
Ana Jano +3 more
wiley +1 more source
Effect of different varieties of pea on the microbial, enzymatic activity and flavor during the preparation process of vinegar Daqu [PDF]
Zhongguo niangzaoIn order to investigate the effects of pea varieties on the quality of vinegar Daqu, vinegar Daqu was prepared using three types of peas (red, white and Ma peas), and the microorganisms, physicochemical indicators, enzyme activities and volatile flavor ...
REN Xiaorong, ZHANG Yujing, WANG Fengxia, JI Jinbo, WANG Jingyuan, GUO Xinlei, BAI Wenbin, XU Nv
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