Recent advances in the potential of modeling and simulation to assess the performance of modified atmosphere packaging (MAP) systems for the fresh agricultural …
Background The metabolic process and physiological activities of fresh fruit and vegetables
continue after harvesting and lead to quality reduction and waste enhancement. Modified …
continue after harvesting and lead to quality reduction and waste enhancement. Modified …
Metagenomics reveals the formation mechanism of flavor metabolites during the spontaneous fermentation of potherb mustard (Brassica juncea var. multiceps)
D Liu, C Zhang, J Zhang, X Xin, X Liao - Food Research International, 2021 - Elsevier
Fermented vegetable flavors are closely associated with microbial metabolism. Here, shifts
in flavor metabolites and their correlations to the structure and function of fermentative …
in flavor metabolites and their correlations to the structure and function of fermentative …
Biochemical changes and microbial community dynamics during spontaneous fermentation of Zhacai, a traditional pickled mustard tuber from China
C Zhang, J Zhang, D Liu - International Journal of Food Microbiology, 2021 - Elsevier
Zhacai is a traditional fermented vegetable that has been consumed in China for centuries. It
is currently manufactured by spontaneous fermentation and therefore mostly relies on the …
is currently manufactured by spontaneous fermentation and therefore mostly relies on the …
Fermented vegetables in China: overview, novel processes, influencing factors, lactic acid bacteria and industrialisation status
Y Lu, J Wu, J Huang, M Zheng, Z Hong… - … Journal of Food …, 2024 - Wiley Online Library
Fermented vegetables are nutritionally beneficial and promote good health. China
possesses abundant raw vegetable materials and has a longstanding history of fermented …
possesses abundant raw vegetable materials and has a longstanding history of fermented …
[HTML][HTML] Microbial community and volatile metabolites related to the fermentation degree of salted fermented chili peppers
Salted fermented chili pepper (SFCP) is a fermented vegetable with unique flavors, and its
flavors vary in different regions of China. However, in-depth investigations of its microbial …
flavors vary in different regions of China. However, in-depth investigations of its microbial …
Comparative evaluation of package types in alleviating textural softening and package-swelling of Paocai during storage: Insight into microbial invasion, cell wall …
L Ge, H Lai, Y Huang, Y Wang, Y Li, S Zhu, Q Shi, H Li… - Food Chemistry, 2021 - Elsevier
The present study aimed to investigate the effect of initial vacuum package (VP), air package
(AP) and salt-solution package (NP) on texture softening and package-swelling of Paocai by …
(AP) and salt-solution package (NP) on texture softening and package-swelling of Paocai by …
Reduction of biogenic amine and nitrite production in low-salt Paocai by controlled package during storage: A study comparing vacuum and aerobic package with …
N Zhao, H Lai, W He, Y Wang, Y Huang, M Zhao, Y Li… - Food Control, 2021 - Elsevier
Reduction of biogenic amine and nitrites is of practical importance for promoting the safety of
fermented vegetable. The aim of this study was to analyze the efficacy of package types in …
fermented vegetable. The aim of this study was to analyze the efficacy of package types in …
Effects of Lactobacillus combined with semidry flour milling on the quality and flavor of fermented rice noodles
DH Geng, T Liang, M Yang, L Wang, X Zhou… - Food Research …, 2019 - Elsevier
To shorten the fermentation time and reduce the contamination with heterozygous bacteria
during the process of fermenting rice noodles, pure bacterial fermentation combined with …
during the process of fermenting rice noodles, pure bacterial fermentation combined with …
Effects of wheat bran co-fermentation on the quality and bacterial community succession during radish fermentation
X Li, D Liu - Food Research International, 2022 - Elsevier
Co-fermentation of wheat bran, a nutrient-rich by-product, enhances the nutritional value of
foods. The aim of this study was to investigate the effects of wheat bran on the …
foods. The aim of this study was to investigate the effects of wheat bran on the …
Volatile compounds, bacteria compositions and physicochemical properties of 10 fresh fermented rice noodles from southern China
AX Wang, C Yi, T Xiao, W Qin, Z Chen, Y He… - Food Research …, 2021 - Elsevier
To clarify the discrepancy in characteristic flavor and bacteria composition of 10 fresh
fermented rice noodles from southern China, the volatile and bacteria composition were …
fermented rice noodles from southern China, the volatile and bacteria composition were …