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Different smoking processes with the special fuel rods: Impart a smoky aroma to Souchong black tea.
Food Chem X
January 2025
College of Horticulture, Fujian Agriculture and Forestry University/ Key Laboratory of Tea Science in Universities of Fujian Province, Fuzhou 350002, China.
The smoky scent is the most distinctive feature for Souchong black tea. To reduce the dependence on pinewood in the smoking process of Souchong black tea, it is crucial to find an effective alternative smoking material. Five black tea samples were prepared via using specially designed fuel rods as the smoking material in this study.
View Article and Find Full Text PDFThe development of thickened fermented rice milk formulation for people with dysphagia: A view of multiple in vitro simulation methods.
Food Res Int
February 2025
College of Food Science, Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Southwest University, Chongqing 400715 China. Electronic address:
Based on the huge blank of thickened fluid staple food for people with dysphagia, multiple in vitro simulations were utilized to develop the thickened fermented rice milk. Here, the effect of amylase content, hydrolysis time and thickener content were considered. The rheological study and Cambridge throat evaluation revealed that hydrolysis could significantly reduce the viscosity and yield stress of fermented rice milk, accompanied by the decreased swallowing residue.
View Article and Find Full Text PDFStudy on protein hydrolysis and microbial community changes during the fermentation of pork loin ham mediated by electrical stimulation.
Food Res Int
February 2025
School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China; Key Laboratory of Agricultural and Animal Products Store and Processing of Guizhou Province, Guiyang 550025, China. Electronic address:
This study explored the effect of electrical stimulation (ES) and Pediococcus pentosaceus LL-07 (P. pentosaceus LL-07) and Staphylococcus simulans QB7 (S. simulans QB7) on the quality and microbial community of loin ham during the ripening.
View Article and Find Full Text PDFAn ammonia-responsive aerogel-type colorimetric sensor for non-destructive monitoring of shrimp freshness.
Food Res Int
February 2025
Hubei Key Laboratory of Industry Microbiology, National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei University of Technology, Wuhan 430068, China; Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), School of Life and Health Sciences, Hubei University of Technology, Wuhan 430068, China; Faculty of Engineering, University of Nottingham, Nottingham NG7 2RD, United Kingdom. Electronic address:
The colorimetric sensor for volatile amines (VA) detection can realize non-destructive monitoring of shrimp quality. However, its sensing performance still needs to be improved. In this study, we proposed an aerogel-type colorimetric sensor to improve VA sensing performance and realize early detection of shrimp spoilage.
View Article and Find Full Text PDFEffects of glycosidases and GSH pretreatments, fermentation temperatures, and aging time on the physicochemical, organic acids, and aroma profiles of perry.
Food Res Int
February 2025
Shandong University of Science and Technology, Qingdao 266590, China. Electronic address:
The lack of sufficient flavour in perry represents a barrier to its further industrialization. This study aimed to investigate the effects of glutathione (GSH), β-glucosidase (Glu), and α-L-rhamnosidase (Rha) pretreatments, the fermentation temperature from 16 °C to 28 °C, and the aging time of 1, 2, and 3 years (PA1, PA2, and PA3) on the physicochemical properties, organic acids, and aroma profiles were investigated. The results demonstrated that the synergistic effect of Glu, Rha, and GSH was more effective than their individual or paired applications in enhancing the varietal aromas.
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