Zobrazeno 1 - 10
of 373
pro vyhledávání: '"Douchi"'
Publikováno v:
Shipin Kexue, Vol 45, Iss 18, Pp 176-182 (2024)
In order to further explore flavor peptides and their structure-activity relationship, umami peptides from Yangjiang Douchi were separated and purified by successive alcohol precipitation method, ultrafiltration and ion exchange resin adsorption. The
Externí odkaz:
https://doaj.org/article/f02cca1fb46f421eb7324a5d02ac2aa5
Publikováno v:
Food Chemistry: X, Vol 24, Iss , Pp 101940- (2024)
In this study, a partial least squares discriminant analysis (PLS-DA) discriminant model for umami peptides was constructed based on molecular dynamics simulation data, achieving a R2 value of 0.949 and a Q2 value of 0.558. Using this novel model and
Externí odkaz:
https://doaj.org/article/a2b3cc9327f54cf2ad400ae2678f5909
Publikováno v:
Shipin Kexue, Vol 45, Iss 11, Pp 100-109 (2024)
The effect of the use of Aspergillus oryzae, lactic acid bacteria (LAB) and Wickerhamomyces anomalus as starter cultures on volatile substances during the fermentation of Douchi. The results showed that the contents of total volatile compounds in the
Externí odkaz:
https://doaj.org/article/b795c4d71dec40188a91c4e1899316bc
Autor:
Jiang, Liwen a, b, Chen, Yi a, b, Zhao, Tiantian c, Li, Pao a, b, Liao, Luyan a, b, Liu, Yang a, ⁎
Publikováno v:
In Food Chemistry: X January 2025 25
Autor:
Guo, Weidan a, Ren, Kangzi a, Long, Zhao a, ⁎⁎, Fu, Xiangjin a, b, ⁎, Zhang, Jianan a, Liu, Min b, Chen, Yaquan c
Publikováno v:
In Food Chemistry: X 30 December 2024 24
Publikováno v:
Shipin Kexue, Vol 45, Iss 5, Pp 31-39 (2024)
To select high-efficiency strains suitable for semi-dry black douchi fermentation, this study compared and analyzed the koji-making effects of six Aspergillus oryzae strains and one Lichtheimia corymbifera strain with large differences in enzyme-prod
Externí odkaz:
https://doaj.org/article/3c32c73aff13436092abb64fa99beca5
Publikováno v:
Shipin Kexue, Vol 45, Iss 4, Pp 116-124 (2024)
In order to investigate the effect of inoculated fermentation with different Aspergillus strains on the umami taste of Liuyang Douchi, the differences in the umami taste and protein degradation of Liuyang Douchi fermented naturally (NF) or by four do
Externí odkaz:
https://doaj.org/article/83a6c0996ff84dbfa4c422fa53d4fa08
Publikováno v:
Foods, Vol 13, Iss 21, p 3521 (2024)
Douchi is a kind of soybean-fermented food in China. To explore the common and differential compounds in different Douchi, Douchi was fermented by Aspergillus niger, Rhizopus arrhizus, and Bacillus circulans, respectively, and co-fermented by the thr
Externí odkaz:
https://doaj.org/article/08cefc7a74504bd4aa512cf611b996ee
Publikováno v:
Foods, Vol 13, Iss 21, p 3519 (2024)
Douchi has attracted attention for its unique taste and rich health functions. This study investigated the nutrition, flavor and correlation between the flavor and microorganisms of two traditional bacterial douchi from the province of Gansu in north
Externí odkaz:
https://doaj.org/article/298a917415e54576a88ce324934b2ada
Publikováno v:
Shipin yu jixie, Vol 40, Iss 5, Pp 11-20,136 (2024)
Objective: Pile fermentation is an important process for the formation of Liuyang Douchi flavor, the initial moisture of the douchi qu during pile fermentation could induce the temperature changes which might further affected the microbial community
Externí odkaz:
https://doaj.org/article/19a6367399b64fd08f4b37bc2ecb70f6