Dynamic changes in postmortem quality of grass carp (Ctenopharyngodon idella) muscle: From the perspectives of muscle degradation and flavor evolution

Food Chemistry X, Год журнала: 2024, Номер 23, С. 101751 - 101751

Опубликована: Авг. 18, 2024

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Язык: Английский

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Effect of microwave pretreatment and adding strategies of Hongqu lees on the physicochemical properties and microbial communities of fermented large yellow croaker sauce

International Journal of Gastronomy and Food Science, Год журнала: 2025, Номер 39, С. 101106 - 101106

Опубликована: Янв. 5, 2025

Язык: Английский

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Explore the synergistic effects of Lactobacillus plantarum fermentation and tea polyphenols on the deodorization of egg white powder from the perspective of protein site competition

Food Chemistry, Год журнала: 2025, Номер unknown, С. 144128 - 144128

Опубликована: Март 1, 2025

Язык: Английский

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Enhancement of taste of Low-sodium dry-cured mackerel (Scomberomorus niphonius) via the light fermentation with Lactobacillus plantarum R-1

LWT, Год журнала: 2025, Номер 217, С. 117356 - 117356

Опубликована: Янв. 13, 2025

Язык: Английский

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Peptidomics-based analysis and preparation of umami peptides from enzymatically digested chicken bone fluid

LWT, Год журнала: 2025, Номер unknown, С. 117739 - 117739

Опубликована: Апрель 1, 2025

Язык: Английский

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Systematic Review on Functional Umami Peptides: Physiological Perceptions, Bioinformatics and Peptidomics Approaches, Developments and Applications

Trends in Food Science & Technology, Год журнала: 2025, Номер unknown, С. 105068 - 105068

Опубликована: Май 1, 2025

Язык: Английский

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Application and Possible Mechanism of Microbial Fermentation and Enzyme Catalysis in Regulation of Food Flavour

Foods, Год журнала: 2025, Номер 14(11), С. 1909 - 1909

Опубликована: Май 28, 2025

Flavor compounds are key determinants of food sensory quality, originating from natural sources, processing, or artificial additives. Although physical and chemical methods can effectively enhance flavor, microbial fermentation enzyme catalysis technology possess good potential in flavor regulation due to their mild reaction conditions high safety. In addition, the efficiency specificity enzymes help shorten production cycle accurately regulate flavor. This review focuses on application mechanism bacteria, yeast, other fungi, mixed microbe systems production. The utilization catalytic schemes oxidoreductases, transferases, hydrolases also deeply explored, suggestions for discussed.

Язык: Английский

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Microbial Characteristics and Functions in Coffee Fermentation: A Review

Fermentation, Год журнала: 2024, Номер 11(1), С. 5 - 5

Опубликована: Дек. 25, 2024

Based on coffee’s unique and fascinating flavor, coffee has become the most popular nonalcoholic drink in world is a significant agricultural economic crop tropical- subtropical-planted countries regions. It also beneficial for human health because of its rich active compounds, such as caffeine, chlorogenic acids, trigonelline, tryptophan alkaloids, diterpenes, melanoidins, etc. These compounds often relate to prevention cardiovascular disease, Alzheimer’s antibacterial, anti-diabetic, neuroprotection, anti-cancer activities. The formation flavor results from various influence factors, including genetics, shade, elevation, post-harvest processing, fermentation, roasted methods, first stage production obtaining green beans through primary process. Fermentation critical process coffee, which related yeasts, bacteria, filamentous fungi. Therefore, microorganisms play key role fermentation flavor. To provide an understanding overview microbial characteristics different processing methods regions were reviewed this paper. Brazil China are main study contribute large number technologies improve by fermentation. Different (wet, dry, or semi-dry processing) producer had obvious community characteristics. Moreover, application yeast bacteria improving was introduced.

Язык: Английский

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Effect of Sous-Vide Processing Duration on Flavor and Taste Variations of Oyster (Crassostrea Gigas)

Опубликована: Янв. 1, 2024

Язык: Английский

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Multi-omics analysis of metabolic differences in rape bee pollen fermented by single and mixed lactic acid bacterial strains

Food Bioscience, Год журнала: 2024, Номер 62, С. 105401 - 105401

Опубликована: Ноя. 6, 2024

Язык: Английский

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