Xu, Detection and elimination of shallot latent virus and onion yellow dwarf virus for potato onion ( Allium cepa L. Official methods of analysis of the Association of Official Analytical Chemists, 18th ed. A review of novel methods for product characterization. Ares, Sensory profiling, the blurred line between sensory and consumer science. Ares, What does it mean to check-all-that-apply? Four case studies with beverages. consumer panels for analytical testing: fueling a long lasting debate in the field. Sikalidis, Protective role of dietary berries in cancer. Burton-Freeman, Berries: anti-inflammatory effects in humans. Carbonero, Berry polyphenols metabolism and impact on human gut microbiota and health. Lyons, Berries: emerging impact on cardiovascular health. Mao, Innovation Chinese rice wine brewing technology by bi-acidification to exclude rice soaking process. ![]() Penna, Physicochemical, antioxidant and sensory quality of Brazilian blueberry wine. Zhang, Effect of oak chips on evolution of phenolic compounds and color attributes of bog bilberry syrup wine during bottle-aging. ![]() Russo, Phenolic matrix effect on aroma formation of terpenes during simulated wine fermentation-part I: phenolic acids. Lin, Characterization of activity and microbial diversity of typical types of Daqu for traditional Chinese vinegar. Wallace (CRC Press/Taylor & Francis, Boca Raton, 2012) Prescott, Chapter 35-multimodal chemosensory interactions and perception of flavor, in The Neural Bases of Multisensory Processes. Xia, Bitterness in alcoholic beverages: the profiles of perception, constituents, and contributors. Mao, Microbial diversity and chemical analysis of the starters used in traditional Chinese sweet rice wine. Moilanen, Beneficial effects of lingonberry ( Vaccinium vitis-idaea L.) supplementation on metabolic and inflammatory adverse effects induced by high-fat diet in a mouse model of obesity. Hallenius, Lingonberries and their two separated fractions differently alter the gut microbiota, improve metabolic functions, reduce gut inflammatory properties, and improve brain function in ApoE-/- mice fed high-fat diet. Haddad, Lingonberry ( Vaccinium vitis-idaea L.) exhibits antidiabetic activities in a mouse model of diet-induced obesity. Korpela, Lingonberry, cranberry and blackcurrant juices affect mRNA expressions of inflammatory and atherothrombotic markers of SHR in a long-term treatment. Weghuber, Aqueous extracts of lingonberry and blackberry leaves identified by high-content screening beneficially act on cholesterol metabolism. Sorsa, Lingonberries-general and oral effects on the microbiome and inflammation. Kowalska, Lingonberry ( Vaccinium vitis-idaea L.) fruit as a source of bioactive compounds with health-promoting effects-a review. Wang, Antioxidant capacities and anthocyanin characteristics of the black-red wild berries obtained in Northeast China. Sun, Lingonberry ( Vaccinium vitis-idaea L.) interact with Lachnum pygmaeum to mitigate drought and promote growth. ![]() Tolonen, Characterization of phenolic compounds from lingonberry ( Vaccinium vitis-idaea). In conclusion, the addition of lingonberry fruit enhanced the nutrient content, color and sensory characteristics of CSRW, which laid a foundation for creating drinks that improved human nutrition and health. CSRW with lingonberry can effectively inhibit the above pathogenic bacteria. The results showed that the maximum bacteriostatic diameters of lingonberry fruit were 21.45 ± 0.25 mm, 17.39 ± 0.22 mm and 13.99 ± 0.08 mm. In addition, we explored the inhibitory effect of lingonberry fruit and CSRW after adding fruit on Bacillus subtilis, Escherichia coli and Bacillus cereus. Compared with the control, the flavor, color and overall acceptance of CSRW were the best in Rice Lingonberry 1 (RL1) and Rice Lingonberry 4 (RL4). The alcohol content, total acid content, anthocyanin content and soluble protein content of CSRW increased with the addition of fruit. This study investigated the effects of adding lingonberry fruit on the nutrients, physicochemical and sensory properties of Chinese sweet rice wine (CSRW). The use of lingonberry in food processing to improve food quality and human health is increasing, and lingonberry fruit has edible and medicinal value.
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