VINEGAR

作品数：61被引量：40H指数：3
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相关机构：广东石油化工学院江苏科技大学东南大学河北中医学院更多>>
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Magnificent Shanxi:You Won’t Understand China Until You Visit Shanxi
《China & The World Cultural Exchange》2025年第3期35-41,共7页
Shanxi,where the essence of its mountains and rivers converge,is a treasure trove of cultural and travel marvels.In the timeless embrace of ancient Pingyao,the legacy of Jin merchants echoes through the ages.The Yunga...
关键词：yungang grottoeswith cultural travel marvelsin Pingyao SHANXI Aged vinegar Jin merchants Mount Wutai Yungang Grottoes 
Microbial metabolic interaction in fermentation ecosystem and cooperation in flavor compounds formation of Chinese cereal vinegar
《Food Science and Human Wellness》2024年第6期3472-3481,共10页Yanfang Wu Jing Liu Dantong Liu Menglei Xia Jia Song Kai Liang Chaochun Li Yu Zheng Min Wang 
supported by the National Natural Science Foundation of China(32472324);Innovation Fund of Haihe Laboratory of Synthetic Biology(22HHSWSS00013);Key Research and Development Projects of Shanxi Province(202202140601018);Shanxi Provincial Department of Science and Technology(202204010931002)。
Shanxi aged vinegar(SAV)is a famous cereal vinegar in China,which is produced through a solid-state fermentation where diverse microbes spontaneously and complex interactions occur.Here,combined with the metatranscrip...
关键词：Cereal vinegar Fermentation ecosystem Microbial metabolic interaction Lactobacillus 
Microbiomics and metabolomics insights into the microbial regulation on the formation of flavor components in the traditional fermentation process of Chinese Hongqu aged vinegar
《Food Science and Human Wellness》2024年第5期2765-2778,共14页Shangong Tong Wenlong Li Yuandong Rao Yanqin Xiao Yingyin Yan Weiling Guo Xucong Lü Jinyuan Sun Lianzhong Ai Li Ni 
funded by Outstanding Talent of“Qishan Scholar”of Fuzhou University of China(GXRC21049);the Open Project Program of the Beijing Laboratory of Food Quality and Safety,Beijing Technology and Business University(BTBU)(FQS-201802,FQS-202008).
This study aimed to investigate microbial succession and metabolic dynamics during the traditional fermentation of Hongqu aged vinegar,and explore the core functional microbes closely related to the formation of flavo...
关键词：Hongqu aged vinegar Traditional fermentation Microbial dynamics Flavor components Bidirectional orthogonal partial least squares 
Bio-screening and quantification of methyl paraben in vinegar and coconut juice separated by HPTLC
《Food Science and Human Wellness》2024年第3期1602-1607,共6页Yisheng Chen Xingjun Xi 
financially supported by National Natural Science Foundation of China (21804058);Shanxi Postdoc Reward (SXBYKY2022001);Shanxi Scholarship Council of China (2021068);Shanxi Agricultural University High-Level Talent Project (2021XG013)。
As a widely used food preservative,methyl paraben was experimentally evidenced with serious hormonelike adverse effects.Herein,a high performance thin-layer chromatography platformed bioluminescent bioautography and i...
关键词：High performance thin-layer chromatography Bio-screening Bioluminescence Image analysis Methyl paraben 
Effect of vinegar supplementation on patients with esophageal lesions lightly stained with Lugol’s iodine solution:Prospective single-centre trial
《World Journal of Gastrointestinal Endoscopy》2024年第5期259-272,共14页Yuan Gao Lian-Song Ye Xu Li Bin Yu Ke Liao Jia Xie Jiang Du Qiong-Ying Zhang Bing Hu 
Supported by the 1-3-5 Project for Disciplines of Excellence-Clinical Research Incubation Project,West China Hospital,Sichuan University,No.2020HXFH016;the Med-X Innovation Programme of Med-X Center for Materials,Sichuan University,No.MCM202302;The study protocol was approved by the Biomedical Research Ethics Committee,West China Hospital of Sichuan University(No.HX-IRB-AF-03-V3.0).
BACKGROUND Esophageal chromoendoscopy with iodine solution is important for detecting early esophageal cancer.The effect of routine treatment for lesions lightly stained with Lugol’s iodine solution is limited,and th...
关键词：CHROMOENDOSCOPY Esophageal squamous epithelium VINEGAR Atypical hyperplasia Prognosis 
Effects of Different Sterilization Conditions on Active Components and Flavor of Apple Vinegar
《Asian Agricultural Research》2023年第12期46-51,58,共7页Yanrui MA Xuezhen LI Yongbo DOU Yuan MENG Yan ZHAO Gen LI Yanlin DONG Guangpeng LIU Le CHU Fengtao ZHU 
Supported by Taishan Industrial Leading Talent Project (Efficient Ecological Agriculture Innovation) (LJNY202001);Science and Technology R&D Project of Longkou City in Shandong Province (2021KJJH028);Science and Technology Small and Medium-sized Enterprises Innovation Capability Improvement Project in Shandong Province (2023 TS GC0906).
[Objectives]To explore the effects of different sterilization conditions on nutrition and flavor of apple vinegar.[Methods]Five kinds of high temperature short time(HTST)sterilization conditions were selected to treat...
关键词：Apple VINEGAR High temperature short time (HTST) STERILIZATION AROMA COMPONENTS NUTRITIONAL COMPONENTS Active COMPONENTS 
Response Surface Methodology as an Approach for Optimization of Vinegar Fermentation Conditions Using Three Different Thermotolerant Acetic Acid Bacteria
《Food and Nutrition Sciences》2023年第7期638-656,共19页Mariama Ciré Kourouma Malick Mbengue Abdoulaye Thioye Coumba Touré Kane 
This study aimed to investigate optimal fermentation conditions of biological acetic acid fermentation for vinegar production. Optimization was performed on 3 acetic acid bacteria strains namely VMA1, VMA7 and VMAO us...
关键词：VINEGAR Response Surface Methodology Box-Behnken-Design OPTIMIZATION 
Bacterial microbiota and metabolic characteristics of traditional Zhangjiajie Jiuqu aromatic ester vinegar in China
《Food Bioscience》2023年第3期1791-1801,共11页Yue Sun Xinyu Zuo Rui Luo Na Dang Di Shi Wenjun Liu 
supported by Science and Technology Project of College of Food Science of Engineering,Inner Mongolia Agricultural University(SPKJ202007);Program for improving the Scientific Research Ability of Youth Teachers of Inner Mongolia Agricultural University.
Aged vinegars are popular acidic condiments worldwide,used for their flavour and nutritional value;they also have a rich microbial diversity.This study combined the ultra-performance liquid chromatography-quadrupole-t...
关键词：Aged vinegar Bacterial microbiota METABOLITES PacBio SMRT UPLC-Q-TOF Correlation analysis 
Fermentation effects on physical,microstructural,cooking and sensory characteristics of a traditional Algerian couscous based on fermented wheat Lemzeïet
《Food Bioscience》2023年第3期535-543,共9页Fatima Zohra Becila Abdallah Bouasla Christelle Turchiuli Giana Almeida Gabrielle Moulin Farida Bekhouche 
Couscous Lemzeïet is a traditional food prepared from fermented durum wheat in Algeria.The study aims to assess the influence of fermentation conditions(fermentation time and vinegar addition)on couscous Lemzeïet char...
关键词：Couscous Lemzeïet FERMENTATION VINEGAR Physical properties Microstructure Cooking quality Sensory attributes 
Prevalence and Disinfection of Bacteria Associated with Various Types of Wristbands
《Advances in Infectious Diseases》2023年第2期193-209,共17页Joseph Mendonca Belen Wertheimer Daynalee Dixon Bodhi Stone Karim Dawkins Miranda Christian Nwadiuto Esiobu 
The potential role of personal items in the transmission of pathogens is poorly understood. In this study, we cultured bacteria of public health importance found on wristbands, determined whether there is a correlatio...
关键词：Apple Cider Vinegar DISINFECTANTS Escherichia coli Lysol Pseudomonas aeruginosa Public Health Staphylococcus aureus Wristbands 
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