Zobrazeno 1 - 10
of 18
pro vyhledávání: '"Xiongjun XIAO"'
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 12, Pp 265-274 (2024)
In order to explore the quality characteristics of fermented kiwifruit black tea wine, kiwifruit and black tea were fermented, and the flavor and quality of fermented kiwifruit black tea wine were comprehensively analyzed by using high performance li
Externí odkaz:
https://doaj.org/article/8cc5b8758f0246ccbd1dfe2b3def0a3b
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 10, Pp 49-56 (2024)
In order to study the effect of different low temperature impregnation temperature and impregnation time on the quality of orah fruit wine. This study took Guangxi Wuming orah as raw material, and pretreated orah fruit mash at different low temperatu
Externí odkaz:
https://doaj.org/article/b36a525e860641e49bb52ec3037b4fd5
Autor:
Yi MA, Kangjie YU, Xiaoqin LAI, Xiongjun XIAO, Rong XIONG, Liming XIE, Ziyun WEI, Huiling HUANG
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 5, Pp 81-88 (2024)
To investigate the impact of distinct wine tannins on the color and anthocyanin composition of wine, Cabernet sauvignon was employed as the primary ingredient for the production of wine using five distinct wine tannins. The wine was then aged for 120
Externí odkaz:
https://doaj.org/article/1cfd40266bb340f2b34b45b86ebd5238
Autor:
Yi Ma, Ziyun Wei, Xiongjun Xiao, Kangjie Yu, Huiling Huang, Jianxia Tan, Yue Wang, Yong Du, Yajun Li
Publikováno v:
Food Chemistry: X, Vol 22, Iss , Pp 101367- (2024)
Abstract:: The aroma of Sichuan Xiaoqu Baijiu (SXB) greatly benefits from the use of sorghum as its primary brewing ingredient. Nevertheless, the impact of different sorghum variety on the primary aroma compounds of SXB has not been thoroughly invest
Externí odkaz:
https://doaj.org/article/a57ff30fcd814f83aa5f57edb86ba568
Publikováno v:
Food Chemistry: X, Vol 21, Iss , Pp 101079- (2024)
Moderate wine consumption is often associated with preventing obesity, yet concerns arise due to the health risks linked to its constituent antioxidant, SO2. Recent focus has turned to polyphenols as a potential substitute for SO2. This investigation
Externí odkaz:
https://doaj.org/article/238fb7ea36a2487ebcdef58394c250ad
Publikováno v:
Fermentation, Vol 10, Iss 7, p 329 (2024)
In order to investigate the impact of glutathione-enriched inactive dry yeast (g-IDY) on the co-fermentation process of Torulaspora delbrueckii and Saccharomyces cerevisiae, different contents of g-IDY (0, 20, 40, and 100 mg/L) were added to the simu
Externí odkaz:
https://doaj.org/article/e6792eb1e00049be96d0110129aa11d2
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 11, Pp 336-342 (2023)
The aroma and quality of pear wine was strongly affected by fermentation temperature by influencing the metabolism of microorganism during the fermentation. In this study, Korla fragrant pear was used as raw material to make pear wine at the fermenta
Externí odkaz:
https://doaj.org/article/88ba1a9038f841f096922a43cece10db
Autor:
Ning Wang, Chaohua Lan, Muhammad Aamer Mehmood, Manli He, Xiongjun Xiao, Linman Li, Dalong Liao, Kewei Xu, Shan Mo, Puyu Zhang, Xiaoli Zhou, Baoxiang Gu, Hui Zhu, Tao Wu
Publikováno v:
AMB Express, Vol 13, Iss 1, Pp 1-11 (2023)
Abstract Tea polyphenols (TP) are the most biologically active components in tea, with antioxidant, antiobesity, and antitumor properties, as well as the ability to modulate the composition and function of intestinal microbiota. This experimental stu
Externí odkaz:
https://doaj.org/article/a83b0189e2a249a6a27a733cfc81234f
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 10, Pp 107-115 (2023)
In order to promote the process of sulfur reduction and quality enhancement of pear wine and promote the application of natural antioxidants in pear wine, Dihydromyricetin (DMY) was used alone or in combination with SO2 to be an alternative for sulfu
Externí odkaz:
https://doaj.org/article/e4cee8bb01684bc498f9003fefbaeda4
Autor:
Yi MA, Rong XIONG, Xiongjun XIAO, Xiaojiao CHEN, Liming XIE, Ziyun WEI, Kangjie YU, Huiling HUANG, Xiao YU
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 9, Pp 254-261 (2023)
In order to obtain a kind of Lonicera japonica leaves herbal tea with strong antioxidant activity and high health care, an orthogonal array design based on single factor experiments was employed to examine the influence of time, temperature, inoculum
Externí odkaz:
https://doaj.org/article/abfc9788054149ec879c415432d20c52