Zobrazeno 1 - 10
of 76
pro vyhledávání: '"Post-fermented"'
Autor:
Taotao Qiu, Huayi Zhang, Hongtao Lei, Lin Zhang, Yaqiong Zhang, Xing Shen, Biyun Xu, Jialin Zhu, Wentao Xiao, Jixu Zheng, Jiahong Chen
Publikováno v:
Foods, Vol 12, Iss 24, p 4478 (2023)
Post-fermented tea (PFT) is one of the most commonly consumed beverages worldwide. Rapid microbial growth and significant changes in the microbial composition of PFT during processing and storage pose a potential risk of contamination with mycotoxins
Externí odkaz:
https://doaj.org/article/f68bd0bfc84f43308d79c72ca4aa8c7a
Autor:
Masanori Horie, Hitoshi Iwahashi
Publikováno v:
Fermentation, Vol 9, Iss 10, p 876 (2023)
Post-fermented tea is a beverage or food made by fermenting tea leaves with microorganisms. Four types of post-fermented tea are traditionally produced in Japan. Three of these post-fermented teas are produced by lactic acid fermentation in the Shiko
Externí odkaz:
https://doaj.org/article/eba720ae7be34c84a1b8063b54d4b759
Autor:
Taotao Qiu, Jialin Zhu, Huayi Zhang, Biyun Xu, Yanju Guo, Jingrong Li, Xin Xu, Fenglin Peng, Weiguo Liu, Shengmei Zhao, Zuocheng Yin, Shihong Mao
Publikováno v:
Toxins, Vol 15, Iss 9, p 534 (2023)
Post-fermented tea (PFT), a commonly consumed beverage worldwide, is characterized by the rapid growth of its microbial groups and the substantial changes they undergo. Consequently, PFT may contain mycotoxins such as B-type fumonisins (FBs). This st
Externí odkaz:
https://doaj.org/article/4e2cbaba7ecf4d228857e5cc4164961b
Publikováno v:
Frontiers in Nutrition, Vol 9 (2022)
Non-post fermented Shuidouchi is a Chinese spontaneously fermented soybean food with multifunctionality in human health. The functionality and safety of this plant-based food will be affected by the microorganisms during fermentation. In this study,
Externí odkaz:
https://doaj.org/article/64e87ebb534a4936a4ed3a6f5a35e125
Publikováno v:
Arabian Journal of Chemistry, Vol 13, Iss 8, Pp 6753-6761 (2020)
Silage represents a major part of the feed ration for livestock, being a potential cause of mycotoxicosis as it can be contaminated with toxigenic fungi capable of producing mycotoxins in suitable environmental conditions.In the present work, the pre
Externí odkaz:
https://doaj.org/article/78848fe854ce455b9ad05e43a6ea6ed3
Autor:
Yan Luo, Zhenjun Zhao, Hujiang Chen, Xueli Pan, Risheng Li, Dewen Wu, Xianchun Hu, Lingling Zhang, Huawei Wu, Xinghui Li
Publikováno v:
Foods, Vol 11, Iss 21, p 3376 (2022)
Ultra-high performance liquid chromatography-quadrupole-time of flight tandem mass spectrometry (UHPLC-Q-TOF-MS/MS) was used to study the diversity of tea polysaccharides and the dynamic changes in the physicochemical indexes of tea samples. FT-IR sp
Externí odkaz:
https://doaj.org/article/6eb01d8b9efb4bfe86085455ad2bd61c
Akademický článek
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Akademický článek
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Publikováno v:
Molecules, Vol 18, Iss 5, Pp 4868-4875 (2013)
Four triterpenes were isolated from a traditional Japanese tea product produced by anaerobic microbial fermentation of heated green tea leaves (Camellia sinensis). Two of the compounds were novel and characterized by spectroscopic investigation to be
Externí odkaz:
https://doaj.org/article/7d1ca7f8f71c442cbad9dfc8195f5559
Akademický článek
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