Zobrazeno 1 - 10
of 288
pro vyhledávání: '"Yuanliang WANG"'
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 21, Pp 310-321 (2024)
To quickly and accurately evaluate and predict the quality and safety of food products, in this study, storage temperatures (0, 4 and 25 ℃) were used to investigate the effects on the total number of colonies, TVB-N, pH, moisture content, color, an
Externí odkaz:
https://doaj.org/article/f5ae6ae74c35486185434a90ee4a622b
Autor:
Yulian Chen, Xilu Zhang, Xin Liu, Yida Liu, Aixiang Hou, Yuanliang Wang, Luoming Li, Xiaozhen Peng, Yu Xiao
Publikováno v:
Food Chemistry: X, Vol 21, Iss , Pp 101150- (2024)
Fermented-chopped pepper is a widely consumed condiment in China due to its attractive flavor. Chopped pepper seed (CPS) is the byproduct generated during the production of chopped pepper and is generally discarded as waste. In this study, the volati
Externí odkaz:
https://doaj.org/article/1b94869138c54d48be18594677df9642
Autor:
Yu Xiao, Hui Chen, Yajing Wang, Jinrong Ma, Aixiang Hou, Yuanliang Wang, Yulian Chen, Xingjun Lu
Publikováno v:
Current Research in Food Science, Vol 9, Iss , Pp 100854- (2024)
In this study, the influence of solid-state fermentation (SSF) using probiotic Eurotium cristatum on the change of volatile organic compounds (VOCs) and α-glucosidase inhibition activity of soybeans was investigated. A total of 46 VOCs were characte
Externí odkaz:
https://doaj.org/article/45c17616b99f4dc39fbbd093198e7f96
Publikováno v:
Molecules, Vol 29, Iss 6, p 1329 (2024)
In Asian regions, areca nuts are tropical fruits that are extensively consumed. The areca nut contains a lot of polyphenols and its safety is unknown. In this research, we investigated the effects of lipopolysaccharides (LPS) and areca nut polyphenol
Externí odkaz:
https://doaj.org/article/b6448e6f58b74898b1efc4ba43062d44
Autor:
Leike Xiao, Chenghongwang Yang, Xilu Zhang, Yuanliang Wang, Zongjun Li, Yulian Chen, Zhonghua Liu, Mingzhi Zhu, Yu Xiao
Publikováno v:
Food Chemistry: X, Vol 19, Iss , Pp 100811- (2023)
In this study, the solid-state fermentation (SSF) of dark tea was carried out using Bacillus subtilis LK-1, which was isolated from Fu brick tea (FBT). The effects of SSF with B. subtilis on volatile organic compounds (VOCs), non-volatile metabolites
Externí odkaz:
https://doaj.org/article/eec7cdad282348e8802e2c0fdb7a0417
Autor:
Yu Xiao, Yuxin Huang, Yulian Chen, Leike Xiao, Xilu Zhang, Chenghongwang Yang, Zongjun Li, Mingzhi Zhu, Zhonghua Liu, Yuanliang Wang
Publikováno v:
Current Research in Food Science, Vol 5, Iss , Pp 1788-1807 (2022)
Although aroma is one of the most essential factors determining the quality of Fu brick tea (FBT), the aroma profiles of FBTs from different manufacturing areas are rarely investigated. The aroma profiles of FBTs manufactured in five typical province
Externí odkaz:
https://doaj.org/article/96c9f8a5dc374402a8d6327d8336f3e1
Publikováno v:
Foods, Vol 12, Iss 10, p 1992 (2023)
Yellow glutinous rice wine is a traditional Chinese beverage created by soaking, boiling, and fermenting glutinous rice. The majority of current studies on the flavor of yellow glutinous rice wine are based on instrumental analysis, with sensory anal
Externí odkaz:
https://doaj.org/article/23f666ad9e0643e28a02bc8679f2c5e5
Publikováno v:
Foods, Vol 12, Iss 8, p 1628 (2023)
The probiotic role of lactic acid bacteria (LAB) in regulating intestinal microbiota to promote human health has been widely reported. However, the types and quantities of probiotics used in practice are still limited. Therefore, isolating and screen
Externí odkaz:
https://doaj.org/article/c3c52912541b4313ba9cea09e7d1ebbc
Autor:
Yulian Chen, Jiaxu Chen, Ruyang Chen, Leike Xiao, Xing Wu, Lin Hu, Zongjun Li, Yuanliang Wang, Mingzhi Zhu, Zhonghua Liu, Yu Xiao
Publikováno v:
Frontiers in Nutrition, Vol 9 (2022)
In this study, the fungal community structure, metabolites, antioxidant ability, and taste characteristics of five Fu brick tea (FBT) from different regions of China were determined and compared. A total of 69 operational taxonomic units (OTUs) were
Externí odkaz:
https://doaj.org/article/abbb6a8aa73f4d40aa8ea59e4934a0b9
Autor:
Yida Liu, Yulian Chen, Yuanliang Wang, Jiaxu Chen, Yuxin Huang, Yingzi Yan, Luoming Li, Zongjun Li, Youhua Ren, Yu Xiao
Publikováno v:
International Journal of Food Properties, Vol 23, Iss 1, Pp 1016-1035 (2020)
Chopped pepper, a traditionally fermented condiment product in China, is widely consumed because of its good flavor. However, large amounts of by-product, namely, chopped pepper seeds (CPS) are produced annually during the manufacture of chopped pepp
Externí odkaz:
https://doaj.org/article/6a112e1e64bc4b02ad672f05b44ac3ee