Microbiota structure of traditional starters from around the Tai-hang Mountains and their influence on the fermentation properties, aroma profile and quality of Chinese steamed bread.
Sign Up to like & getrecommendations! Published in 2023 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.12592
Abstract: BACKGROUND Steamed bread is a popular staple food in China, and the significant regional differences of the microbiota in traditional starters make the flavor and quality of steamed bread highly variable along with long preparation… read more here.
Keywords: quality; fermentation properties; steamed bread; quality chinese ... See more keywords
Characterization of Saponins from Differently Colored Quinoa Cultivars and Their In Vitro Gastrointestinal Digestion and Fermentation Properties.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of agricultural and food chemistry"
DOI: 10.1021/acs.jafc.1c06200
Abstract: Quinoa contains rich saponins, which are removed during processing and cause ecological waste. We extracted saponins from quinoa (SEQ) in black, white, and red cultivars and compared their composition by spectrophotometric assay and high-performance liquid… read more here.
Keywords: seq black; fermentation properties; digestion; gastrointestinal digestion ... See more keywords