Recent Advancements of Light-Emitting Diodes in Dairy Industries DOI

Pranavi KS,

Shaik Basha, A. Chattopadhyay

et al.

Trends in Food Science & Technology, Journal Year: 2025, Volume and Issue: unknown, P. 105018 - 105018

Published: April 1, 2025

Language: Английский

Unraveling the flavor formation process of mellow and thick-type ripened Pu-erh tea through non-targeted metabolomics and metagenomics DOI Creative Commons

Zixi Yang,

Yongshu Xie,

Yuanmin Zhu

et al.

Food Chemistry X, Journal Year: 2025, Volume and Issue: 27, P. 102424 - 102424

Published: April 1, 2025

Ripened Pu-erh tea (RPT) is renowned for its distinctive flavor and health benefits. However, complex fermentation process poses challenges in ensuring consistency production. This study investigated RPT formation through sensory evaluation, multi-omics analysis, multivariate statistical approaches. By day 24, the exhibited a reddish-brown infusion mellow, thick taste (MT_RPT), achieving highest score (94.0, P < 0.05). Sixteen flavor-related chemical components significant changes (P The contents of free amino acids, L-theanine, polyphenols, flavonoids, catechins, thearubigins decreased. In contrast, total soluble sugars, caffeine, theobromine, epicatechin, theabrownins (TBs) increased, reaching 74.1 mg/g, 65.38 3.13 3.33 134.84 respectively. Additionally, 33 nonvolatile metabolites (e.g., pelargonidin 3-O-glucoside, dihydroisorhamnetin, puerarin) were significantly correlated with MT_RPT (VIP > 1, |r| ≥ 0.8, 0.05) influenced by key functional microbes, including Pantoea, Aspergillus, Brachybacterium, Staphylococcus. 30, darkened, scores declined (81.4, 0.05), attributed to dominance Brevibacterium. microbial shift reduced water-soluble pectin, 11 while increasing TBs theophylline (219.33 mg/g 0.09 respectively). Therefore, identified as crucial indicator optimal fermentation. Moreover, redundancy analysis indicated that pile's central temperature, moisture content, pH essential parameters These findings deepen our understanding development mechanisms provide valuable insights into precise control.

Language: Английский

Citations

0
Xanthan gum and carboxymethyl cellulose-based coating maintain postharvest quality and organic acids of button mushrooms (Agaricus bisporus) DOI
Nurettin Yılmaz

Journal of Food Measurement & Characterization, Journal Year: 2025, Volume and Issue: unknown

Published: April 2, 2025

Language: Английский

Citations

0
An impedance-based beef freshness detection method using GcForest learning model DOI
Xinxing Li, Shu Li, Jianjun Tian

et al.

Journal of Food Measurement & Characterization, Journal Year: 2025, Volume and Issue: unknown

Published: April 9, 2025

Language: Английский

Citations

0
Cu-doped ZiF-8 and calcined UIO-66-based biomimetic enzyme electrochemical sensor for rapid and sensitive detection of Zearalenone in vegetable oil DOI

Lin Zhiyuan,

Kong Fanzhuo,

Yuyang Zhang

et al.

Food Chemistry, Journal Year: 2025, Volume and Issue: unknown, P. 144260 - 144260

Published: April 1, 2025

Language: Английский

Citations

0
Recent Advancements of Light-Emitting Diodes in Dairy Industries DOI

Pranavi KS,

Shaik Basha, A. Chattopadhyay

et al.

Trends in Food Science & Technology, Journal Year: 2025, Volume and Issue: unknown, P. 105018 - 105018

Published: April 1, 2025

Language: Английский

Citations

0