Zobrazeno 1 - 10
of 848
pro vyhledávání: '"Jiang, Liwen"'
Publikováno v:
Shipin Kexue, Vol 45, Iss 3, Pp 326-334 (2024)
With the gradual advancement of the Healthy China strategy, the comprehensive healthcare industry represented by “homology of medicine and food” has gradually become a hot topic. As one of the most consumed condiments in China, chili can be used
Externí odkaz:
https://doaj.org/article/8add464168b0414d9af27f12a55d1392
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:
Shipin Kexue, Vol 45, Iss 1, Pp 42-49 (2024)
In order to investigate the metabolic differences among Liuyang Douchi fermented by different starter cultures, the contents of total acid and amino nitrogen in Douchi fermented naturally and by using Aspergillus flavus 7214 (AF 7214), A. flavus 7622
Externí odkaz:
https://doaj.org/article/3ea09bb24c0c447baf82c60d15acf36e
Autor:
WU Ziqian, LIU Jingjing, DENG Gaowen, ZHOU Xiao, JIANG Liwen, HU Jialiang, QIN Yeyou, LIU Yang
Publikováno v:
Shipin Kexue, Vol 44, Iss 22, Pp 267-275 (2023)
To investigate the effect of enhanced fermentation with different species of Aspergillus on the flavor of Douchi, the quality differences between enhanced fermentation by A. flavus 7214, A. flavus 7622 or A. oryzae and natural fermentation were compa
Externí odkaz:
https://doaj.org/article/9a81e16f6e8c48f3b9d22cdff6b2e272
Publikováno v:
In Food Chemistry 1 July 2024 445
Publikováno v:
In Food Chemistry 15 June 2024 443
Autor:
Song, Yutong, Zhao, Zhihao, Xu, Linyu, Huang, Peiyuan, Gao, Jiayang, Li, Jingxuan, Wang, Xuejie, Zhou, Yiren, Wang, Jinhui, Zhao, Wenting, Wang, Likun, Zheng, Chaogu, Gao, Bo, Jiang, Liwen, Liu, Kai, Guo, Yusong, Yao, Xiaoqiang, Duan, Liting
Publikováno v:
In Developmental Cell 3 June 2024 59(11):1396-1409
Publikováno v:
In Journal of Food Engineering May 2024 368
Publikováno v:
Shipin Kexue, Vol 44, Iss 16, Pp 312-317 (2023)
The dominant spoilage bacteria in chicken feet with pickled peppers were analyzed by high-throughput sequencing technology and isolated by the traditional culture method to evaluate their spoilage capacity by back inoculation. The results showed that
Externí odkaz:
https://doaj.org/article/e2fbcff3dcb14e47b057c79530c60d91
Autor:
Zhao, Xiaoping1 zxp@nuist.edu.cn, Jiang, Liwen1, Slowik, Adam2, Zhang, Zhenman1, Xue, Yu1 xueyu@nuist.edu.cn
Publikováno v:
Electronic Research Archive. 2023, Vol. 31 Issue 3, p1-17. 17p.