Evaluation of the effects of acetic acid and ozone treatment on the quality of fresh-cut lotus root based on grey relational analysis.

This study aimed to extend the storage time of fresh-cut lotus roots. A quantitative evaluation was conducted using the grey-correlation analysis method based on the variation-coefficient weight to observe the treatment of acetic acid (0, 2%, and 5%) and ozone (0, 0.3 mg/L, and 0.

Evaluation of acetic acid treatment of fresh-cut water chestnuts using gray-correlation analysis based on the variation-coefficient weight.

Introduction: The demand for fresh-cut water chestnuts, a convenient and nutritive vegetable, is increasing in market. However, the slicing of water chestnuts can cause mechanical damage to tissue, which results in quality deterioration. We aimed to select the optimal treatment through a comprehensive comparison of the preservation effect of acetic acid, which could prolong the shelf life of fresh-cut water chestnuts and improve their storage quality.

Evaluation of Steaming and Drying of Black Sesame Seeds for Nine Cycles Using Grey-Correlation Analysis Based on Variation-Coefficient Weight.

This study aimed to improve the steaming process of black sesame seeds. A comprehensive evaluation was conducted using the grey-correlation method based on the variation-coefficient weight to observe the treatments of normal-pressure (NPS) and high-pressure (HPS) steaming (with/without soaking in water) for nine cycles. Their effects on the contents of water, protein, fat, ash, melanin, sesamin, and sesamolin of black sesame seeds, as well as the sensory score of the black sesame pill, were determined.

Metagenomic Profiling of the Bacterial Community Changes from Koji to Mash Stage in the Brewing of Soy Sauce.

The improvement of soy sauce fermentation is restricted by the insufficient information on bacterial community. In this study, bacterial communities in the koji and mash stage were compared based on next-generation sequencing technology. A total of 29 genera were identified in the koji stage, while 34 in the mash stage.

Profiling of dynamic changes in the microbial community during the soy sauce fermentation process.

Soy sauce is a traditional condiment manufactured by natural inoculation and mixed culture fermentation. As is well known, it is the microbial community that plays an important role in the formation of its flavors. However, to date, its dynamic changes during the long period of fermentation process are still unclear, intensively constraining the improvement and control of the soy sauce quality.