8 results for “Jianfeng Sun”

Research ArticleOpen accessIn the author namesCharacterization of Flavor Properties of Sufu by HS-SPME/GC-MS, Electronic Nose and Electronic Tongue Combined with Multivariate Statistical AnalysisXiaoli Xi, Yanli Ma, Jingxuan Ke et al.Flavor is the main quality characteristic of sufu. The flavor of different types of sufu varies greatly, which will affect the preference and selectivity of consumer for sufu. To explore the flavor characteristics and distinguishing methods in different types of sufu, the volatile flavor components and free amino acids of 5 kinds of commercial sufu were determined by HS-SPME/GC-MS and … …American Journal of Biochemistry and Biotechnology, Vol. 17, Issue 4 · 12 Jan 2022 · 6,400 accessesView PDF Cite

Research ArticleOpen accessIn the author namesCharacterization of Biochemical Compositions, Volatile Compounds and Sensory Profiles of Cabernet Sauvignon Wine in Successive Vintages (2008-2017)Yufeng Ding, Yanli Ma, Suping Li et al.Cabernet Sauvignon grape is an emblematic cultivar of Huailai region, China, allowing obtaining wines accounts for a large proportion of national consumption. This work aimed to determine the differences in basic parameters, organic acids, phenolics, volatile compounds and sensory profiles of Cabernet Sauvignon wines of successive vintages (2008-2017). The total organic acids content ranged from 7.03 to 42.33 g L-1, … …American Journal of Biochemistry and Biotechnology, Vol. 16, Issue 3 · 17 Aug 2020 · 6,979 accessesView PDF Cite

Research ArticleOpen accessIn the author namesEffects of Oak Chip Treatments on Quality of Dry White Wines During AgingRongbin Li, Xiaofang Liang, Chunhua Song et al.The objective of the research was to evaluate the effect of different oak chip treatments on quality of Longyan dry white wine during aging. Phenolic substances, antioxidant activity and Cu2+ reduction force were measured. The results showed that wines treated with French oak chips (6 g/L) had significantly higher contents of total phenols (0.083 mg/mL) and flavonoids (0.063 mg/mL), also … …American Journal of Biochemistry and Biotechnology, Vol. 16, Issue 1 · 26 Feb 2020 · 7,243 accessesView PDF Cite

Research ArticleOpen accessIn the author namesDesign of Intelligent Household Fruit Vinegar Fermentation Device and Optimization of Key ParametersXinpeng Dai, Xiaoxue Xing, Lin Liu et al.Compared with carbonated beverages, fruit vinegar was gradually becoming more favored by consumers, because of their higher nutritional functions. But its popularization was limited by higher selling price. This article described a fruit vinegar fermentation device that can be used at home and also introduced the design principles, composition and operation methods. Furthermore, taking apple vinegar as an example, the … …American Journal of Biochemistry and Biotechnology, Vol. 14, Issue 3 · 24 Aug 2018 · 10,840 accessesView PDF Cite

Research ArticleOpen accessIn the author namesOptimization of Key Technology for Instant Sea Cucumber Processing through Fuzzy Evaluation and Response Surface MethodologyJianfeng Sun, Tianshu Yang, Qian Liu, Zhaoping SunThe original flavor of instant sea cucumber products can be retained and these products consequently show good market potential. In this study, the key processing technique for instant sea cucumber was optimized on the basis of single factor through Box-Behnken response surface test method by using collagen and polysaccharide contents and fuzzy mathematics sensory score as response values. Results showed … …American Journal of Biochemistry and Biotechnology, Vol. 13, Issue 2 · 23 Jun 2017 · 8,202 accessesView PDF Cite

Research ArticleOpen accessIn the author namesStudy on Nutritional Value of Instant Sea Cucumber Processed by the New Processing ApproachShujing Meng, Huiyan Zhang, Jianfeng Sun, Qian LiuIn this study, the micrograph, the composition of amino acids and fatty acids were analyzed contrastively among the fresh, instant and commercial sea cucumber. The micrographs of fresh, instant and commercial sea cucumbers indicated that the processing technology of instant sea cucumber could effectively inhibit the damage of sea cucumber collagen structure and better maintain its original structure. Depending on … …American Journal of Biochemistry and Biotechnology, Vol. 13, Issue 1 · 28 Mar 2017 · 9,894 accessesView PDF Cite

Research ArticleOpen accessIn the author namesOptimization of Enzymatic Hydrolysis of Freeze-Dried Sea Cucumber Powder with Response Surface Methodology and Its Antioxidant EvaluationYahui Pang, Jianfeng Sun, Qian LiuIn this study, freeze-dried sea cucumber powder was used as raw material and the preparation processing conditions were studied for hydrolysis of sea cucumber powder with neutral protease using Response Surface Methodology (RSM) to obtain a high concentration of sea cucumber polypeptide. The effects of hydrolysis temperature, pH, enzyme dosage and hydrolysis time on the degree of hydrolysis (DH) were … …American Journal of Biochemistry and Biotechnology, Vol. 12, Issue 4 · 17 Oct 2016 · 7,435 accessesView PDF Cite