Zobrazeno 1 - 10
of 2 837
pro vyhledávání: '"Volatile flavor"'
Autor:
Xiaoge HOU, Junpeng FAN, Fuli GUO, Zheng LI, Xin HU, Ming HUI, Ruifang LI, Xiyu SUN, Chunmei PAN
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 24, Pp 133-146 (2024)
Wheat was the main raw material for producing daqu, but the diversity in the characteristics of wheat varieties influenced daqu production. To investigate the effects of wheat varieties on the bacterial community and the flavor-related metabolites in
Externí odkaz:
https://doaj.org/article/dbe1f0935edf49f2b96a99007939369e
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 24, Pp 272-282 (2024)
In order to select suitable plum varieties for plum wine fermentation, this study was investigated seven plum varieties cultivated primarily in Sichuan Province, including newly bred varieties. Physicochemical analysis and headspace solid-phase micro
Externí odkaz:
https://doaj.org/article/bbac4d3ea9904bcea6631a77d9db425b
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 23, Pp 84-93 (2024)
In this study, strains of Lactobacillus plantarum (LP), Lactobacillus acidophilus (LA), Lactobacillus brevis (LGG), and Leuconostoc mesenteroides (LM) were used as fermentation strains to produce acidifiers from the concentrated pear juice residue in
Externí odkaz:
https://doaj.org/article/69449097b22c4179a0cbb6f5a270199b
Publikováno v:
International Journal of Food Properties, Vol 27, Iss 1, Pp 462-477 (2024)
Gray sufu is a traditional Chinese fermented soybean curd, and its flavor is significantly influenced by bacterial community. In this study, volatile flavor compounds (VFCs) were examined by headspace solid‐phase microextraction (HS-SPME) in conjun
Externí odkaz:
https://doaj.org/article/3335760bb1b74e5384c79c3fbc613f0d
Publikováno v:
Liang you shipin ke-ji, Vol 32, Iss 6, Pp 117-124 (2024)
To explore the flavor changes of Gushi goose nuggets of Henan, Xinyang during processing, GC-MS was used to analyze the volatile components of Gushi goose block samples at four different processing stages, and a comparative study was conducted by com
Externí odkaz:
https://doaj.org/article/72ae6bc95d9b4fcb957ba4b65aec7ed7
Publikováno v:
Shipin Kexue, Vol 45, Iss 21, Pp 166-175 (2024)
This study investigated the differences in the physicochemical indexes, volatile flavor substances and microbial community composition of three different colored Daqu (black, yellow and white). Physicochemical analyses showed that the acidity, moistu
Externí odkaz:
https://doaj.org/article/739cc29b272b46cda7c9e4425ae2d468
Publikováno v:
Shipin Kexue, Vol 45, Iss 19, Pp 57-64 (2024)
In order to improve soy sauce koji making technology and to stabilize its quality, high-throughput sequencing and headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS) were used to analyze the microbi
Externí odkaz:
https://doaj.org/article/31494fd177a944af8ad94e647697424e
Publikováno v:
Shipin Kexue, Vol 45, Iss 20, Pp 123-135 (2024)
The central regions with the most significant sensory characteristics (denoted as HXH, HRA and QCU, respectively) of three kinds of Fengxiangxing Daqu, namely, Hongxinqu, Huairangqu and Qingchaqu, were characterized for microscopic features, physicoc
Externí odkaz:
https://doaj.org/article/aaf96491af6a443a8c17d786a2602c41
Autor:
Brianda D. González-Orozco, Chloe J. McGovern, Sheryl A. Barringer, Christopher Simons, Rafael Jiménez-Flores, Valente B. Alvarez
Publikováno v:
Journal of Dairy Science, Vol 107, Iss 10, Pp 7718-7733 (2024)
ABSTRACT: The bacterium Lactobacillus kefiranofaciens OSU-BDGOA1 and yeast Kluyveromyces marxianus bdgo-ym6 were previously isolated from kefir grains and have shown probiotic traits in mono- and coculture. This research evaluates the effect of intro
Externí odkaz:
https://doaj.org/article/bdf8add040c4418ca597ad2bf16762e1
Publikováno v:
Guangdong nongye kexue, Vol 51, Iss 9, Pp 151-162 (2024)
【Objective】The study was conducted to analyze the effects of single and mixed fermentation of Dendrocalamus latiflorus with Lactiplantibacillus plantarum and Limosilactobacillus fermentum on their quality, to explore suitable fermentation agents
Externí odkaz:
https://doaj.org/article/fc6e48d1442e43489573586912631f01