Zobrazeno 1 - 10
of 30
pro vyhledávání: '"Tongwei Guan"'
Autor:
Qiao Huang, Ying Liu, Lei Tian, Fuqiang Xiong, Zongjun He, Yanhui Zhao, Shuangquan Xiang, Xianping Qiu, Jianshen Yu, Tongwei Guan
Publikováno v:
Food Chemistry: X, Vol 23, Iss , Pp 101667- (2024)
By examining and analyzing bran-free fermented Baijiu (BFB) with varying storage periods (0–20 years), it was observed that the overall concentration of volatile compounds initially increases and subsequently decreases over time. Furthermore, BFB e
Externí odkaz:
https://doaj.org/article/78da3f10a96d482ea12a7ea67e3cb621
Autor:
Lei Tian, Pei Xu, Junyu Chen, Hang Chen, Ji Qin, Xiaotian Wu, Chengzhe Liu, Zongjun He, Ying Liu, Tongwei Guan
Publikováno v:
Food Chemistry: X, Vol 22, Iss , Pp 101508- (2024)
Different spatial positions lead to inconsistent fermentation effects and flavors, however, the spatial heterogeneity of Qingxiangxing (QXX) Baijiu remains unknown. We investigated the microbes, flavors, and physicochemical properties of different la
Externí odkaz:
https://doaj.org/article/daf385db389c44deb9abe9254100a78f
Publikováno v:
Food Chemistry: X, Vol 21, Iss , Pp 101133- (2024)
A comparison between artificially inoculated Mao-tofu (CC) and naturally fermented Mao-tofu (MM) indicated that artificially adding Mucor plasmaticus to Mao-tofu dramatically enhanced the essential amino acid (EAA) content, as well as umami and sweet
Externí odkaz:
https://doaj.org/article/83722696eef84bb6b112a5b0004a7826
Autor:
Yuanliang Hu, Xinyi Lei, Xiaomin Zhang, Tongwei Guan, Luyao Wang, Zongjie Zhang, Xiang Yu, Junming Tu, Nan Peng, Yunxiang Liang, Shumiao Zhao
Publikováno v:
Frontiers in Microbiology, Vol 12 (2021)
Rice-flavor baijiu is one of the four basic flavor types of Chinese baijiu. Microbial composition plays a key role in the classification of baijiu flavor types and the formation of flavor substances. In this study, we used high-throughput sequencing
Externí odkaz:
https://doaj.org/article/7fe3cea4a43f4b44b028a4ed320607d4
Autor:
Tongwei Guan, Zhiheng Zhang, Xiaojing Li, Shaoning Cui, David Julian McClements, Xiaotian Wu, Long Chen, Jie Long, Aiquan Jiao, Chao Qiu, Zhengyu Jin
Publikováno v:
Foods, Vol 11, Iss 11, p 1562 (2022)
As a renewable resource, the market trend of plant protein has increased significantly in recent years. Compared with animal protein, plant protein production has strong sustainability factors and a lower environmental impact. Many bioactive substanc
Externí odkaz:
https://doaj.org/article/039b877cdb1c445fb1cc7e33a02f9427
Publikováno v:
Frontiers in Microbiology, Vol 11 (2020)
Spontaneous solid-state fermentation (SSF) of Chinese Baijiu involves diverse microbes from Daqu and pit mud (PM). Given that the transfer of interphase microflora during the fermentation is a continuous and dynamic process, longitudinal studies are
Externí odkaz:
https://doaj.org/article/41c4c51e819f4875b928b794f9cc7bf5
Publikováno v:
Acta Crystallographica Section E, Vol 67, Iss 7, Pp o1632-o1632 (2011)
The title compound, C12H18N2O4·H2O, was obtained as a product of the reaction of hydroquinone with n-propanol amine. The compound crystallizes as a monohydrate, integrating water into its hydrogen-bonded network. Each diaminoquinone moiety forms two
Externí odkaz:
https://doaj.org/article/626b4ad8f1c2479e886f392c459c6b4e
Publikováno v:
Soil Use and Management.
Autor:
Tongwei Guan, Xiaotian Wu, Rui Hou, Lei Tian, Qiao Huang, Fan Zhao, Ying Liu, Shirong Jiao, Shuangquan Xiang, Jiaxu Zhang, Dong Li, Jing Luo, Zhengyu Jin, Zongjun He
Publikováno v:
Food Research International. 169:112885
Publikováno v:
Czech Journal of Food Sciences; 2023, Vol. 41 Issue 5, p323-339, 17p