[HTML][HTML] A systematic review on the composition, storage, processing of bamboo shoots: Focusing the nutritional and functional benefits
Y Wang, J Chen, D Wang, F Ye, Y He, Z Hu… - Journal of Functional …, 2020 - Elsevier
Bamboo shoot, the young culms of bamboo plants, has been utilized as a food item in Asian
countries. Bamboo shoots are rich in protein, fiber, vitamins and minerals as well as plenty of …
countries. Bamboo shoots are rich in protein, fiber, vitamins and minerals as well as plenty of …
Recent advancements in the taste transduction mechanism, identification, and characterization of taste components
P Wang, X Ye, J Liu, Y Xiao, M Tan, Y Deng, M Yuan… - Food Chemistry, 2024 - Elsevier
In the realm of human nutrition, the phenomenon known as taste refers to a distinctive
sensation elicited by the consumption of food and various compounds within the oral cavity …
sensation elicited by the consumption of food and various compounds within the oral cavity …
Comprehensive identification of non-volatile bitter-tasting compounds in Zanthoxylum bungeanum Maxim. by untargeted metabolomics combined with sensory-guided …
Q Yang, X Mei, Z Wang, X Chen, R Zhang, Q Chen… - Food Chemistry, 2021 - Elsevier
Abstract Zanthoxylum Bungeanum Maxim. is an important seasoning in Chinese cooking,
but its bitter taste limits its use by some consumers. In this study, metabolomic analysis …
but its bitter taste limits its use by some consumers. In this study, metabolomic analysis …
Combined melatonin and UV-C treatment maintains the quality of fresh-cut bamboo shoots during storage by altering microbial diversity and metabolites
D Liu, F Wang, C Brennan, S Benjakul, G Xiao… - Postharvest Biology and …, 2023 - Elsevier
The quality of fresh-cut Ma bamboo (Dendrocalamus latiflorus Munro) shoots was evaluated
via physicochemical, 16S rRNA gene sequencing, and metabolomic analyses …
via physicochemical, 16S rRNA gene sequencing, and metabolomic analyses …
Extraction, isolation and identification of four phenolic compounds from Pleioblastus amarus shoots and their antioxidant and anti-inflammatory properties in vitro
X Ao, J Yan, S Liu, S Chen, L Zou, Y Yang, L He, S Li… - Food Chemistry, 2022 - Elsevier
Pleioblastus amarus (P. amarus) shoots, belong to the grass family Gramineae, a traditional
green vegetable in China, are rich in nutritional properties, and can provide various health …
green vegetable in China, are rich in nutritional properties, and can provide various health …
Identification and characterization of the main peptides in pea protein isolates using ultra high-performance liquid chromatography coupled with mass spectrometry …
A Cosson, LO Correia, N Descamps, A Saint-Eve… - Food Chemistry, 2022 - Elsevier
Pea protein isolates are a source of high-quality plant proteins. However, from a sensory
perspective, they are usually described as having strong beany and bitter notes, which arise …
perspective, they are usually described as having strong beany and bitter notes, which arise …
Effects of heat treatment on the profile of volatile flavor components in bamboo shoots
The effects of different heat treatment conditions (105, 110, and 120° C; 10, 20, 30, 40, and
50 min) on the flavor profiles of bamboo shoots were investigated using headspace/solid …
50 min) on the flavor profiles of bamboo shoots were investigated using headspace/solid …
Evaluation of bitter compounds in Zanthoxylum schinifolium Sieb. et Zucc. by instrumental and sensory analyses
Q Yang, Z Wang, X Chen, Z Guo, L Wen, J Kan - Food Chemistry, 2022 - Elsevier
As a common food seasoning in China, Zanthoxylum schinifolium Sieb. et Zucc. is desired
by consumers for its special aroma; however, its bitter taste has a negative economic impact …
by consumers for its special aroma; however, its bitter taste has a negative economic impact …
Transcriptomic and metabolomic analyses reveal the flavor of bitterness in the tip shoots of Bambusa oldhamii Munro
Y Jiao - Scientific Reports, 2023 - nature.com
The young bamboo shoot of Bambusa oldhamii (green bamboo) has a good taste and is rich
in nutrition and widely used in traditional Chinese cuisines. But the shoots flavor of Bambusa …
in nutrition and widely used in traditional Chinese cuisines. But the shoots flavor of Bambusa …
[HTML][HTML] Effects of cold plasma treatment on maintaining the quality of fresh-cut bamboo shoots during shelf-life storage
D Liu, F Wang, G Xiao, C Brennan, X Ying, Z Bu, L Ma - LWT, 2023 - Elsevier
Cold plasma (CP) is an emerging preservation technology that involves minimal processing
and retains the freshness of fresh-cut products. In this study, we applied CP (50 kV, 30 s) to …
and retains the freshness of fresh-cut products. In this study, we applied CP (50 kV, 30 s) to …