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A QTRAP-based mass spectrometry method for the detection and confirmation of nine sweeteners in Chinese rice wine
A rapid and sensitive QTRAP mass spectrometric method was developed for the detection and confirmation of nine sweeteners (acesulfame, saccharin...
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Evaluation of taste characteristics of chinese rice wine by quantitative description analysis, dynamic description sensory and electronic tongue
To reveal the specific differences in taste characteristics of Chinese rice wine, quantitative description analysis, temporal check-all-that-apply...
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The effect of incorporating lingonberry (Vaccinium vitis-idaea L.) on the physicochemical, nutrient, and sensorial properties of Chinese sweet rice wine
The use of lingonberry in food processing to improve food quality and human health is increasing, and lingonberry fruit has edible and medicinal...
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Correlation between changes in flavor compounds and microbial community ecological succession in the liquid fermentation of rice wine
Microorganisms play an important role in regulating flavor compounds in rice wine, whereas we often don’t understand how did they affect flavor...
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Optimization of fermentation conditions and quality evaluation of Chaenomeles sinensis glutinous rice wine
The present study was conducted to optimize fermentation conditions for preparation of Chaenomeles sinensis Glutinous Rice Wine (CRW). The dynamic...
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Anthocyanins composition and antioxidant activity of purple rice and color degradation under sunlight exposure of purple rice wine
This study aimed to elaborate the roles of anthocyanins and antioxidant activity of Chinese purple rice, and examined the changes of color...
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TiO2@SiO2 flexible nanofiber membrane-based syringe membrane solid phase extraction for determination of beryllium in Chinese yellow rice wine samples by graphite furnace atomic absorption spectrometry
Beryllium is an extremely toxic element for human beings. Therefore, knowledge of Be content in food samples is important to evaluating its potential...
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Phenolic-rich lees from Philippine rice wine (tapuy) increases Caenorhabditis elegans lifespan in spite of having low antioxidant activity
Tapuy is an indigenous wine produced in the Philippines. Rice wine fermentation produces a by-product of rice leftover and microbial biomass,...
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The Analysis of Changes in Nutritional Components and Flavor Characteristics of Wazu Rice Wine During Fermentation Process
Wazu rice wine, a typical Chinese rice wine with a high nutritional value and unique flavor, is worthy of further development but has rarely been...
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French consumers’ marginal willingness to pay for the pairing of Japan’s fall chum salmon and rice wine (sake)
The pairing of foods and beverages (especially alcoholic beverages) is an effective marketing approach to promote the value of Japanese gastronomy to...
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The effects of an innovative pul** technique of synchronously pul** and gelatinizing treatment on raw materials properties, oenological parameters, fermentation process, and flavor characteristics of glutinous rice wine
Liquid-state fermentation has been increasingly applied in the industrial glutinous rice wine (GRW) production. However, products brewed by this...
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Assessment of the contributions of Saccharomyces cerevisiae, Hansenula sp. and Pichia kudriavzevii to volatile organic compounds and sensory characteristics of waxy rice wine
AbstractThe production of waxy rice wine (WRW) usually requires multiple strains for fermentation. However, information about the contributions of...
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Commercial Processing of Rice
In this part, different form of commercial rice food is introduced in detail, including the grain form (freshly cooked rice, frozen cooked rice, and...
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The Effects of Toxic Metals in Chinese Traditional Glutinous Wine From Industrial and Commercial Areas: Spatial and Potential Health Risk
Heavy metals in industrial areas threaten local resident health through multiple routes, in particular the contaminated food. Traditional glutinous...
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Chinese Liquor and Related Introduction
Chinese liquor is a unique distilled spirit produced in China and aging is a necessary part of the production process of liquor. In this chapter, the...
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Rice, Wheat, and Sugar
Rice, wheat, and sugar are major sources of carbohydrates that human beings require. Three plants have been produced based on the heavy labour of...
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Quality improvement of sweet rice wine fermented with Rhizopus delemar on key aroma compounds content, phenolic composition, and antioxidant capacity compared to Rhizopus oryzae
The pure culture fermentation has led to less flavorful rice wine and relatively lower bioactive substance level compared to traditional mixed...
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Wine, Beers, and Alcoholic Beverages
Food adulteration practices are potentially harmful to human health. Consequently, food safety and authenticity constitute an important issue in food...
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Combined metabolomics and flavoromics to follow the fermentation process in sweet fermented rice (Khao-Mak)
Khao-Mak is a traditional dessert from Thailand with a unique flavor profile from low alcohol and lactic acid. Khao-Mak is made from cooked glutinous...
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Screening of Q-markers for the wine-steamed Schisandra chinensis decoction pieces in improving allergic asthma
BackgroundTraditional Chinese medicine (TCM) posits that Chinese medicinal materials can only be clinically used after being processed and prepared...
