Insights into the correlation between bacterial community succession and dynamics of biogenic amines during three types of sufu fermentation DOI

Xiaohan Hua,

Tingting Yan, Shuyi Liu

et al.

Food Control, Journal Year: 2024, Volume and Issue: unknown, P. 110870 - 110870

Published: Sept. 1, 2024

Language: Английский

Characterization of volatile flavor profiles and quantitative assessment of key physicochemical indicators for fermented bean curd using GC-IMS, E-nose and multi-channel colorimetric sensor array combined with chemometrics DOI
Xiaorui Zhang, Xingyi Huang, Chunxia Dai

et al.

Food Bioscience, Journal Year: 2025, Volume and Issue: unknown, P. 106879 - 106879

Published: May 1, 2025

Language: Английский

Citations

0
Combination of radio frequency heating and antibacterial agents for microorganism control in the production of packaged tofu DOI

Baozhong Cui,

Ke Wang, Nan Hu

et al.

Food Control, Journal Year: 2023, Volume and Issue: 154, P. 110015 - 110015

Published: July 27, 2023

Language: Английский

Citations

9
A Systematic Comparative Study on the Physicochemical Properties, Volatile Compounds, and Biological Activity of Typical Fermented Soy Foods DOI Creative Commons
Qingyan Guo,

Jiabao Peng,

Yujie He

et al.

Foods, Journal Year: 2024, Volume and Issue: 13(3), P. 415 - 415

Published: Jan. 27, 2024

Fermented soy foods can effectively improve the unpleasant odor of soybean and reduce its anti-nutritional factors while forming aromatic bioactive compounds. However, a differential analysis characteristic flavor function among different fermented has yet to be conducted. In this study, systematic comparison was performed using E-nose, HS-SMPE-GC×GC-MS, bioactivity validation, correlation analysis. The results showed that sauce natto profiles significantly differed from other products. Esters alcohols were main volatile substances in furu, broad bean paste, douchi, doujiang, sauce, pyrazine mainly present natto. Phenylacetaldehyde contributed sweet aroma 1-octene-3-ol played crucial role formation paste. 2,3-Butanediol ethyl phenylacetate fruity honey-like aromas respectively, benzaldehyde vital synthesis douchi. All six demonstrated favorable antioxidative antibacterial activities, although their efficacy varied significantly. This study lays foundation for elucidating mechanisms functionality foods, which will help targeted development optimization these

Language: Английский

Citations

3
Effects of stabilization combined with fermentation treatments on the volatile composition and flavor profile of cooked black rice DOI

Yejun Zhong,

Fangqing He,

Meng Wang

et al.

Food Bioscience, Journal Year: 2023, Volume and Issue: 56, P. 103377 - 103377

Published: Nov. 20, 2023

Language: Английский

Citations

7
Insights into the correlation between bacterial community succession and dynamics of biogenic amines during three types of sufu fermentation DOI

Xiaohan Hua,

Tingting Yan, Shuyi Liu

et al.

Food Control, Journal Year: 2024, Volume and Issue: unknown, P. 110870 - 110870

Published: Sept. 1, 2024

Language: Английский

Citations

2