Manufactural impact of the solid-state saccharification process in rice-flavor baijiu production-Reference-Cited by-同舟云学术

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Manufactural impact of the solid-state saccharification process in rice-flavor baijiu production

Published:2020-03 Issue:3 Volume:129 Page:315-321
ISSN:1389-1723
Container-title:Journal of Bioscience and Bioengineering
language:en
Short-container-title:Journal of Bioscience and Bioengineering

Author:

Yin Xuan,Yoshizaki Yumiko,Ikenaga Makoto,Han Xing-Lin,Okutsu Kayu,Futagami Taiki,Tamaki Hisanori,Takamine Kazunori

Funder

Japan Society for the Promotion of Science

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Bioengineering,Biotechnology

Reference40 articles.

1. Effect of fermentation processing on the flavor of baijiu;Liu;J. Agric. Food Chem.,2018

2. Koji – where East meets West in fermentation;Zhu;Biotechnol. Adv.,2013

3. Mystery behind Chinese liquor fermentation;Jin;Trends Food Sci. Technol.,2017

4. Characterization of the microbial community in three types of fermentation starters used for Chinese liquor production;Gou;J. Inst. Brew.,2015

5. Baijiu, Chinese liquor: history, classification and manufacture;Zheng;J. Ethn. Foods,2016

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1. Strategies and Challenges of Microbiota Regulation in Baijiu Brewing;Foods;2024-06-20

2. Enhancing synthesis of ethyl lactate in rice baijiu fermentation by adding recovered granular cells;Journal of Bioscience and Bioengineering;2024-05

3. Unraveling the aroma profiling of Baijiu: Sensory characteristics of aroma compounds, analytical approaches, key odor-active compounds in different Baijiu, and their synthesis mechanisms;Trends in Food Science & Technology;2024-04

4. Shochu Koji Microstructure and Starch Structure during Preparation;Journal of Applied Glycoscience;2023-12-20

5. Towards robustness and sensitivity of rapid Baijiu (Chinese liquor) discrimination using Raman spectroscopy and chemometrics: Dimension reduction, machine learning, and auxiliary sample;Journal of Food Composition and Analysis;2023-05

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