Results 81 to 90 of about 22,524 (199)

Ethnobotanical Survey of Edible Wild Plants in Tiv Communities of Benue State, Nigeria [PDF]

, 2013
Many people in rural communities of developing countries rely on wild edible plants for food especially during crop failures, famine or periods just before new harvests when many families run out of foodstuff. Documenting wild edible plants of indigenous
Roy, Mbakwe, Alyegba, Shomkegh, Simon, Ioryem, Dagba, Benjamin   +2 more
core   +1 more source

Unveiling the microbiota of sauce-flavor Daqu and its relationships with flavors and color during maturation

Frontiers in Microbiology
This study investigated the microbial community in three-color sauce-flavor Daqu (black, yellow, and white) throughout their maturation processes, together with their physicochemical factors, culturable microbes, flavor components, and fermenting ...
Weiwei Dong, Weiwei Dong, Xiang Yu, Luyao Wang, Menglin Zou, Jiyuan Ma, Jun Liu, Yanli Feng, Shumiao Zhao, Qiang Yang, Yuanliang Hu, Shenxi Chen   +11 more
doaj   +1 more source

Ultrasound combined with Adenosine 5′-Monophosphate Treatment: A Strategic Approach for enhancing the tenderness of chicken wooden breast meat

Ultrasonics Sonochemistry
This study aimed to evaluate the effects of ultrasound and adenosine 5′-monophosphate (AMP) treatments on the quality characteristics and tenderness of chicken wooden breast (CWB). Compared to normal breast, CWB exhibits distinct quality characteristics,
Xiang Yu, Yanli Feng, Wenhan Ma, Xue Xiao, Jun Liu, Weiwei Dong, Yuanliang Hu, Huan Liu   +7 more
doaj   +1 more source

Tribal knowledge on wild edible plants of Meghalaya, Northeast India [PDF]

, 2007
177-181Documentation of tribal knowledge on wild edible plants of Meghalaya brought to light a number of wild plant species used as edibles. The plant parts, viz.
Kayang, H
core  

Effects of ultrasound-assisted low-salt curing on water retention, tenderness and in vitro digestive characteristics of grass carp (Ctenopharyngodon Idellus)

Ultrasonics Sonochemistry
The implementation of innovative techniques to achieve low-salt strategies in cured products is a critical issue faced by the food industry. This study aimed to investigate the impact of ultrasound treatment on the quality of the low-salt air-dried fish.
Jun Liu, Changxin Xie, Wenhan Ma, Xue Xiao, Weiwei Dong, Youwei Chen, Yuanliang Hu, Yanli Feng, Xiang Yu   +8 more
doaj   +1 more source

Diversity of wild edible plants in Marat Longri Wildlife Sanctuary, Assam [PDF]

, 2016
The present study revealed that 91 species of wild edible plants belonging to 79 genera and 45 families including 2 fern species are consumed by the inhabitants of Marat Longri Wildlife Sanctuary, Assam, India.
Phangchopi, Urmika ; Assam University Diphu Campus, Teron, Robindra, Tamuli, Ajit K   +2 more
core   +1 more source

Bioactive metabolites from the endophytic fungus Epicoccum sorghinum QA-20 isolated from Artemisia argyi with antibacterial activity against aquaculture pathogens and antioxidant potential

Industrial Crops and Products
Artemisia argyi H. Lév. & Vaniot, an Asteraceae family herb, is extensively used in traditional Chinese pharmacopoeia and is a major local crop in Qichun County, possessing notable medicinal, economic, and cultural value.
Miao Liu, Qile Jiang, Bingui Wang, Xiaoming Li, Yao Pei, Huihan Tan, Yanhe Li, Xingyu Guo, Junming Tu, Jingjing Li, Xiaoshan Shi, Xian Xia   +11 more
doaj   +1 more source

Harvesting and marketing edible wild plants [PDF]

Many people are familiar with picking and eating huckleberries and blackberries. If you know what to look for, however, you'll find forests and fields are veritable grocery stores.
Clements, Steve, Oregon State University. Extension Service   +1 more
core   +1 more source

Diversity, Distribution, Use Pattern and Evaluation of Wild Edible Plants of Uttarakhand, India [PDF]

, 2018
Wild edible plants are crucial not only for their role as a source of food and nutrition but are also integral part of culture and traditions of the Himalayan societies.
Ballabh, B., Negi, P. S., Dwivedi, S. K., Joshi, S. K.   +3 more
core   +2 more sources

Yeasts in traditional Baijiu fermentation: diversity, functions, microbial interactions and applications

Frontiers in Microbiology
Baijiu is a traditional distilled liquor unique to China. Its distinctive flavor is shaped by the synergistic activity of complex microbial communities, among which yeasts play a central role in sugar metabolism, ethanol fermentation, and aroma synthesis.
Weiwei Dong, Yaxuan Peng, Jiyuan Ma, Yuanliang Hu, Shenxi Chen, Shumiao Zhao   +5 more
doaj   +1 more source