Zobrazeno 1 - 10
of 47
pro vyhledávání: '"Xucong Lv"'
Publikováno v:
Foods, Vol 13, Iss 19, p 3114 (2024)
Jiuqu (starter) makes an important contribution to the formation of the flavor characteristics of Hongqu rice wine (HQW). Gutian Qu (GTQ) and Wuyi Qu (WYQ) are two kinds of Jiuqu commonly used in HQW brewing, but the comparison of the two kinds of HQ
Externí odkaz:
https://doaj.org/article/8cb2e8fa83f64cec94692d794fed109e
Publikováno v:
Foods, Vol 13, Iss 17, p 2760 (2024)
Ganoderma lucidum, used in East Asia for its health benefits, contains ganoderic acids (GA) which have various pharmacological activities but are limited by poor water solubility and low oral bioaccessibility. This study synthesized and characterized
Externí odkaz:
https://doaj.org/article/50692cd9666a419381916e00ab34aba3
Autor:
Bo Yang, Yiguang Zhang, Man Zhang, Xucong Lv, Yuhua Li, Jingxiao Zhang, Xianfeng Wang, Xiaofei Gao, Xueqin Zhao, Xiufen Wang
Publikováno v:
Water, Vol 16, Iss 17, p 2453 (2024)
Human activities have resulted in the eutrophication of rivers, leading to heightened concerns regarding the occurrence of filamentous algal blooms. With the increasing utilization of rivers by humans, the occurrence of these nuisance filamentous alg
Externí odkaz:
https://doaj.org/article/e7a38d29e9734ddc8c255edeae2d23ac
Publikováno v:
Foods, Vol 13, Iss 15, p 2452 (2024)
Rice wine is primarily crafted from grains through saccharification and liquification with the help of Qu. Qu plays an important role in the formation of the flavor quality of rice wine. Hongqu and Xiaoqu represent two prevalent varieties of Qu that
Externí odkaz:
https://doaj.org/article/6df6196edc974efda9af4ce495c77c34
Publikováno v:
Current Research in Food Science, Vol 5, Iss , Pp 710-717 (2022)
Four Pseudomonas putida strains isolated from spoiled tilapia were divided into three adhesion abilities—high, medium, and low—by an in vitro mucus model. Four strains had no significant difference in spoilage ability to the inoculated fish fille
Externí odkaz:
https://doaj.org/article/5f6303ad14f3487893278ee803d3c536
Autor:
Zexin Lin, Han Wei, Yufei Zhang, Pai Liu, Yongxue Liu, Zhensheng Huang, Xucong Lv, Yanyan Zhang, Chen Zhang
Publikováno v:
Current Research in Food Science, Vol 5, Iss , Pp 1235-1242 (2022)
Alkaline extraction is an important process in the integrated biorefining of leafy biomass to obtain protein, but the resulting alkaline protein extract (APE11 alkaline protein extract: APE.) may have poor emulsification properties for food applicati
Externí odkaz:
https://doaj.org/article/7d5a2d71c1ca41b4b6f5b75cf134089d
Autor:
Ruili Li, Weibo Luo, Yifeng Liu, Chi Chen, Shunxian Chen, Jie Yang, Peifen Wu, Xucong Lv, Zhibin Liu, Li Ni, Jinzhi Han
Publikováno v:
Current Research in Food Science, Vol 5, Iss , Pp 1320-1329 (2022)
At present, lactic acid bacteria (LAB) fermentation is commonly considered as an effective strategy to remarkably drive the improvement of flavor and nutritional value, and extend shelf-life of fermented foods. In this study, the by-product of tea ma
Externí odkaz:
https://doaj.org/article/4a2a8645ac0f43dc9edf124c7b292661
Autor:
Guimei Chen, Yujie Yuan, Suwen Tang, Ziyi Yang, Qi Wu, Zihua Liang, Shiyun Chen, Wenlong Li, Xucong Lv, Li Ni
Publikováno v:
Current Research in Food Science, Vol 7, Iss , Pp 100628- (2023)
As one of the quintessential representatives of Chinese rice wine, Hongqu rice wine is brewed with glutinous rice as the main raw material and Hongqu (Gutian Qu or Wuyi Qu) as the fermentation starter. The present study aimed to investigate the impac
Externí odkaz:
https://doaj.org/article/40a9a96fbd3f4010abb1f04bab3e0a5e
Publikováno v:
Frontiers in Microbiology, Vol 13 (2022)
Externí odkaz:
https://doaj.org/article/f30ac1967db64cbaade39bddc9eb5baf
Publikováno v:
Foods, Vol 12, Iss 16, p 3075 (2023)
As one of the typical representatives of Chinese rice wine (Huangjiu), Hongqu rice wine is produced with glutinous rice as the main raw material and Hongqu as the fermentation starter. The complex microbial flora in the brewing process may have a gre
Externí odkaz:
https://doaj.org/article/991d7487ec2f4fde965f52dc77ce4eec