In the past, the beneficial effects of fermented foods on health were unknown, and so people
primarily used fermentation to preserve foods, enhance shelf life, and improve flavour …

Although fermentation probably originally developed as a means of preserving food
substrates, many fermented foods (FFs), and components therein, are thought to have a …

Sour meat is widely consumed because of its unique flavor. However, the microbial
community's structure, the flavor production pathways, and the relationship between …

The effects of low-salt fermentation on quality, volatile compounds, differential metabolites,
and the microbial community structure of sour meat were studied. Low-salt fermentation …

The influence of drying methods on the quality of beef jerky from Inner Mongolia was
discussed. Beef jerky processed by traditional natural freeze-drying from Huhhot (HT) and …

Bioactive peptides are molecules of paramount importance with significant health benefits.
These bioactive peptides extracted from various food sources demonstrated significant …

鸡肉蛋白酶解产物中含有丰富的氨基酸和肽类物质, 可用于研发相关天然功能性产品, 调味料等,
可大幅提高鸡肉资源的附加价值和利用率. 采用单因素试验及响应面分析法对超声辅助酶法水解 …

Xiebai is an edible Chinese herb with various health and therapeutic benefits. To evaluate
its nutritional and health values, the free amino acids and derivatives of its two botanical …

NaCl is the main curing agent in dry-cured meat products, and a large amount of NaCl
addition leads to high salt content of final products. Salt content and composition are …

Objective The objective of this study was to evaluate the physicochemical, sensory and taste
characteristics of commercial, frozen, dry, and wet aged Hanwoo sirloin. Methods Grade 2 …