Zobrazeno 1 - 10
of 29
pro vyhledávání: '"Jiamu Kang"'
Publikováno v:
Current Research in Food Science, Vol 8, Iss , Pp 100761- (2024)
Nata de coco, an edible bacterial cellulose (BC) product, is a traditional dessert fermented in coconut water. Production of Nata de coco by Komagataeibacter nataicola is enhanced by pre-fermented coconut water, but its instability is a challenge. He
Externí odkaz:
https://doaj.org/article/956f739bd101443497ef32136dd79387
Autor:
Yuting Fu, Shuai Chen, Xinjun Wang, Lu Wang, Zexin Wang, Yanfei Cheng, Yuyi Liu, Lin Zhang, Sixin Liu, Jiamu Kang, Congfa Li
Publikováno v:
Foods, Vol 13, Iss 11, p 1615 (2024)
White pepper, used both as a seasoning in people’s daily diets and as a medicinal herb, is typically produced by removing the pericarp of green pepper through the retting process. However, the mechanism of the retting process for peeling remains un
Externí odkaz:
https://doaj.org/article/67fa8289d19840318f889ac79169f261
Publikováno v:
Animals, Vol 14, Iss 4, p 575 (2024)
In order to investigate the potential mechanisms of probiotic-fermented coconut water in treating enteritis, this study conducted a comprehensive analysis of the effects of probiotic intervention on the recovery from Dextran Sodium Sulfate-induced ac
Externí odkaz:
https://doaj.org/article/2e9177787a6641bcae60b65b24a1dd82
Autor:
Jiamu Kang, Yunan Hu, Ziyuan Ding, Li Ye, Haoran Li, Jun Cheng, Lin Fan, Hu Zhao, Beizhong Han, Xiaowei Zheng
Publikováno v:
Frontiers in Microbiology, Vol 12 (2021)
The microbiota of the pretreatment phase is crucial to the assembly of the microbial community in the saccharification of fuyu-flavor baijiu. This study investigates the shifts in microbial community diversity from the pretreatment of raw materials t
Externí odkaz:
https://doaj.org/article/abc2f3a6eb9b41c4add98d9bb21bdd74
Publikováno v:
Foods, Vol 10, Iss 8, p 1784 (2021)
Fennel and dill are widely used as food additives owing to their various biological activities, such as antioxidants, antimicrobials, food-preservatives, and seasoning capacities. Herein, the nutritional composition and essential oil (EO) chemical pr
Externí odkaz:
https://doaj.org/article/cbfc52dc7b3a41b7a912ec65a7dd5073
Publikováno v:
Microorganisms, Vol 8, Iss 9, p 1281 (2020)
The metabolism and accumulation of flavor compounds in Chinese Baijiu are driven by microbiota succession and their inter-related metabolic processes. Changes in the microbiome composition during Baijiu production have been examined previously; howev
Externí odkaz:
https://doaj.org/article/df00326f94de4b44b7da048d4fdfdd88
Publikováno v:
Comprehensive Reviews in Food Science and Food Safety. 21:4076-4107
The use of Jiuqu as a saccharifying and fermenting starter in the production of fermented foods is a very old biotechnological process that can be traced back to ancient times. Jiuqu harbors a hub of microbial communities, in which prokaryotes and eu
Publikováno v:
Comprehensive Reviews in Food Science and Food Safety. 21
Publikováno v:
Food chemistry. 403
This study developed an intelligent and antibacterial packaging film using a chitosan matrix embedding oregano essential oil (OEO) and black rice bran anthocyanin (BRBA). Herein, OEO and BRBA were immobilized into the chitosan matrix through noncoval
Autor:
Jiamu Kang, Yuting Sun, Xiaoning Huang, Li Ye, Yuhong Chen, Xiaoxue Chen, Xiaowei Zheng, Bei-Zhong Han
Publikováno v:
Food research international (Ottawa, Ont.). 157
Huangshui (HS) is a byproduct of Chinese Baijiu production that has tremendous potential to become a high-value product in the food industry. This study comprehensively analyzed the commonalities and differences in physicochemical properties, microbi