Zobrazeno 1 - 10
of 59
pro vyhledávání: '"Kunyi LIU"'
Autor:
Teng WANG, Shuaihan JIANG, Kunyi LIU, Ruoyu LI, Zhengwei LIANG, Nianguo BO, Yan MA, Qingyan TANG, Ming ZHAO
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 15, Pp 195-202 (2024)
Milk powder, Polygonatum kingianum paste and sucrose were used as the main ingredients and a P. kingianum yogurt was fermented and developed. The optimal formula of P. kingianum yogurt was optimized by sensory evaluation, single-factor combined with
Externí odkaz:
https://doaj.org/article/fddee3b53a3943b482e73fe9a1ea2d3a
Autor:
Kunyi Liu, Rui Su, Qi Wang, Xiaojing Shen, Bin Jiang, Liran Yang, Zelin Li, Jia Zheng, Pingping Li
Publikováno v:
Frontiers in Microbiology, Vol 15 (2024)
To develop a unique flavor of rice wine, coffee flowers (by-products of the coffee industry) were added because of their biologically active compounds that are conducive to health, and the fermentation parameters were optimized. In addition, the dyna
Externí odkaz:
https://doaj.org/article/7bed3c4435824c76ac60362db374a75c
Publikováno v:
Fermentation, Vol 10, Iss 8, p 435 (2024)
The semi-dry fermentation processing (SFP) of Coffea arabica is a traditional primary processing method in the coffee industry, which crucially impacts the coffee’s flavor. To further obtain useful information on microbial communities and chemical
Externí odkaz:
https://doaj.org/article/703a4517c6c24d9ba38ef66937008fc0
Autor:
Junjie Li, Lang Li, Pinglian Yu, Banglei Zhang, Lina Zhao, Zhongxia Zhao, Kunyi Liu, Kaijie Kang
Publikováno v:
Molecules, Vol 29, Iss 16, p 3737 (2024)
Beer, as an ancient and widely consumed alcoholic beverage, holds a rich cultural heritage and history. In recent years, fruit beer has gained significant attention as a distinct beer type produced by incorporating fruit juice into traditional beer i
Externí odkaz:
https://doaj.org/article/8b7c7387b2834a538ffba47cb644f1ce
Autor:
Xiaojing Shen, Fanqiu Nie, Haixian Fang, Kunyi Liu, Zelin Li, Xingyu Li, Yumeng Chen, Rui Chen, Tingting Zheng, Jiangping Fan
Publikováno v:
Food Science & Nutrition, Vol 11, Iss 2, Pp 917-929 (2023)
Abstract This study aimed to compare chemical compositions, antioxidant activities, and acetylcholinesterase inhibitory activities of coffee flowers (ACF) and coffee leaves (ACL) with green coffee beans (ACGB) of Coffea Arabica L. The chemical compos
Externí odkaz:
https://doaj.org/article/9216f91d93114eeb98ed51afe4e749da
Publikováno v:
BMC Gastroenterology, Vol 22, Iss 1, Pp 1-7 (2022)
Abstract Background Portal hypertensive gastropathy (PHG) is often underestimated in clinical diagnosis. Gastrointestinal bleeding in cirrhosis of PHG accounts for approximately 10% of upper gastrointestinal bleeding. However, the relationship betwee
Externí odkaz:
https://doaj.org/article/60c49997c7fa49f69c2acda6e534532e
Autor:
Bin Jiang, Li Wu, Qi Wang, Liran Yang, Jia Zheng, Shulai Zhou, Cuirong He, Wenwen Jiao, Bin Xu, Kunyi Liu
Publikováno v:
Food Science & Nutrition, Vol 10, Iss 8, Pp 2681-2693 (2022)
Abstract Wuliangye‐flavor liquor (WLFL), a specific Chinese traditional liquor, one of the major type of global distilled spirits, offers a unique flavor system acquired across thousands of years of development. Free amino acids (FAAs), as major he
Externí odkaz:
https://doaj.org/article/70fe76d382594835a4601e73d9296727
Publikováno v:
Czech Journal of Food Sciences, Vol 40, Iss 3, Pp 210-220 (2022)
Purple shoots of tea germplasm Zijuan (Camellia sinensis var. asssamica) have high anthocyanin content and gradually turn green with continued growth and development. To uncover the mechanism of this colour change, we performed transcriptome analysis
Externí odkaz:
https://doaj.org/article/756606eaf671427ea85d1d8deff3bc75
Autor:
Xiaojing Shen, Baijuan Wang, Chengting Zi, Lulu Huang, Qi Wang, Chenchen Zhou, Wu Wen, Kunyi Liu, Wenjuan Yuan, Xingyu Li
Publikováno v:
Molecules, Vol 28, Iss 16, p 6092 (2023)
Coffee fermentation is crucial for flavor and aroma, as microorganisms degrade mucilage and produce metabolites. This study aimed to provide a basis for understanding the impact of microorganisms on Coffea arabica from Yunnan, China, during washed pr
Externí odkaz:
https://doaj.org/article/cdfe354d886846b9b29dea427c29b026
Autor:
Xiaojing Shen, Chengting Zi, Yuanjun Yang, Qi Wang, Zhenlai Zhang, Junwen Shao, Pincai Zhao, Kunyi Liu, Xingyu Li, Jiangping Fan
Publikováno v:
Fermentation, Vol 9, Iss 8, p 717 (2023)
The primary processing method of coffee plays a crucial role in determining its flavor profile. In this study, roasted coffee beans were subjected to three primary processing methods, i.e., natural processing (SC), washed processing (WC), and honey p
Externí odkaz:
https://doaj.org/article/4f5bebbe83d449bf933d7576d52c84ed