Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Tunyaluk Bouphun"'
Autor:
Wei Xu, Yiqiao Zhao, Yating Lv, Tunyaluk Bouphun, Wenbao Jia, Siyu Liao, Mingzhi Zhu, Yao Zou
Publikováno v:
Food Chemistry: X, Vol 19, Iss , Pp 100863- (2023)
Raw dark tea (RDT) usually needs to be stored for a long time to improve its quality under suitable relative humidity (RH). However, the impact of RH on tea quality is unclear. In this study, we investigated the metabolites and microbial diversity, a
Externí odkaz:
https://doaj.org/article/9670a46bee144e7fad8879663a845bf8
Publikováno v:
Frontiers in Microbiology, Vol 14 (2023)
The fermentation is the main process to form the unique flavor and health benefits of dark tea. Numerous studies have indicated that the microorganisms play a significant part in the fermentation process of dark tea. Dark tea has the quality of “Th
Externí odkaz:
https://doaj.org/article/655f854abe2c4ff1b41de3323a401527
Autor:
Si-yu Liao, Yi-qiao Zhao, Wen-bao Jia, Li Niu, Tunyaluk Bouphun, Pin-wu Li, Sheng-xiang Chen, Wei Chen, Dan-dan Tang, Yue-ling Zhao, Yao Zou, Ming-zhi Zhu, Wei Xu
Publikováno v:
Frontiers in Microbiology, Vol 14 (2023)
Instant dark teas (IDTs) were individually liquid-state fermented using the fungi Aspergillus cristatus, Aspergillus niger, and Aspergillus tubingensis. To understand how the chemical constituents of IDTs were affected by the fungi, samples were coll
Externí odkaz:
https://doaj.org/article/c4e116f394ec49df96ec11fd955e3351
Autor:
Xu, Wei, Xiang, Lin, Chen, Yiduo, Zhao, Yiqiao, Liao, Siyu, Li, Yuxin, Li, Yafang, Tunyaluk, Bouphun, Lin, Ling
Publikováno v:
In LWT 1 August 2024 205
Publikováno v:
In LWT 15 February 2024 194
Publikováno v:
International Food Research Journal. 30:426-438
Developing confectionery products by reducing sugar and using natural ingredients is an important response to health-conscious consumers. In the present work, we determined how different concentrations of sucralose (SC)—0, 25, 50, 75, and 100%—as
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d491260d2258271f5f9138cc5ff2c5b6
https://doi.org/10.47836/ifrj.30.2.13
https://doi.org/10.47836/ifrj.30.2.13
Publikováno v:
ETP International Journal of Food Engineering. :293-298
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::29abb4e1519ab40c7d94cc5fd0dbbd02
https://doi.org/10.18178/ijfe.4.4.293-298
https://doi.org/10.18178/ijfe.4.4.293-298
Publikováno v:
ETP International Journal of Food Engineering.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5bd21d711e4514b9a1f5f85fcacbfcc4
https://doi.org/10.18178/ijfe.3.1.67-72
https://doi.org/10.18178/ijfe.3.1.67-72