Physiochemical and taste characteristics of traditional Chinese fermented food sufu-Reference-Cited by-同舟云学术

Physiochemical and taste characteristics of traditional Chinese fermented food sufu

Published:2022-07-28 Issue:10 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Xi Xiaoli¹,Ke Jingxuan²,Ma Yanli¹²^ORCID,Liu Xu¹,Gu Xiaodong¹,Wang Yinzhuang¹

Affiliation:

1. College of Food Science and Technology Hebei Agricultural University Baoding China

2. Henan Key Laboratory of Industrial Microbial Resources and Fermentation Technology, Henan Key Laboratory of Zhang Zhongjing Formulae and Herbs for Immunoregulation Nanyang Institute of Technology Nanyang China

Funder

National Natural Science Foundation of China

Publisher

Hindawi Limited

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16845

Reference54 articles.

1. Rheological, textural, microstructural and sensory impact of exopolysaccharide-producing Lactobacillus plantarum isolated from camel milk on low-fat akawi cheese

2. Changes in bioactive compounds and their relationship to antioxidant activity in white sufu during manufacturing

3. Effects of microbial fermentation on the flavor of cured duck legs

4. Influences of fermentation and ripening temperatures on the enzymatic activity and physicochemical and sensory properties of salted egg whitesufu

5. Effect of microwave sterilization on maturation time and quality of low‐salt sufu

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1. Research progress on volatile compounds and microbial metabolism of traditional fermented soybean products in China;Food Bioscience;2024-10

2. Non-destructive determination of volatile compounds and prediction of amino acid nitrogen during sufu fermentation via electronic nose in combination with machine learning approaches;LWT;2024-09

3. Quality and flavor development of solid-state fermented surimi with Actinomucor elegans: A perspective on the impacts of carbon and nitrogen sources;Food Chemistry;2024-07

4. Quality monitoring during sufu fermented process and establishment of random forest prediction model;International Journal of Food Science & Technology;2023-11-30