2 articles for “Sufu”

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Research ArticleOpen accessEvery word in the titleCharacterization 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 · 6,394 accessesView PDF Cite

Research ArticleOpen accessEvery word in the titleCharacterization of the Changes in Opened Sufu Bottles During Storage with Mathematical ModelJingJing Liang, Dawei Li, Ruiqin Shi et al.Artificial Neural Network (ANN) is a type of nonlinear empirical model, which can clarify the complex relation between the inputs and outputs that allows it to approximate any nonlinear function for making predictions. The objective of this study is to monitor the Biogenic Amines (BAs) content and selected physicochemical properties of sufu (a traditional Chinese fermented soybean product) along time. … …American Journal of Biochemistry and Biotechnology, Vol. 14, Issue 4 · 12 Dec 2018 · 9,353 accessesView PDF Cite