AIMC Topic: Soy Foods
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Identification and taste presentation characteristics of umami peptides from soybean paste based on peptidomics and virtual screening.
Food chemistry
Feb 25, 2025
This research concentrated on soybean paste fermented with Tetragenococcus halophilus, employing peptidomics and machine learning methodologies to screen for novel umami peptides. Taste characteristics of umami peptides were evaluated through sensory...
Research on Risk Prediction of Condiments Based on Gray Correlation Analysis - Deep Neural Networks.
Journal of food protection
Nov 27, 2024
Food safety is directly related to the health of the public, and the safety of condiments is also of great significance. In this study, a risk assessment model for condiments based on gray correlation analysis was established by using publicly availa...
Preservative effect of Camellia sinensis (L.) Kuntze seed extract in soy sauce and its mutagenicity.
Food research international (Ottawa, Ont.)
Nov 23, 2017
The purpose of this study was to investigate the applicability of green tea seed (GTS) extract as a natural preservative in food. Food preservative ability and mutagenicity studies of GTS extract and identification of antimicrobial compounds from GTS...
Segregation of Tetragenococcus halophilus and Zygosaccharomyces rouxii using W/O/W double emulsion for use in mixed culture fermentation.
Food research international (Ottawa, Ont.)
Nov 21, 2017
Antagonism in mixed culture fermentation can result in undesirable metabolic activity and negatively affect the fermentation process. Water-oil-water (W/O/W) double emulsions (DE) could be utilized in fermentation for segregating multiple species and...
Effects of salinity on bacterial communities, Maillard reactions, isoflavone composition, antioxidation and antiproliferation in Korean fermented soybean paste (doenjang).
Food chemistry
Oct 26, 2017
The purpose of this study was to investigate bacterial communities and health-benefit-related parameters in doenjang prepared with various brine concentrations (8, 12, 16, and 20%). Phenolic, flavonoid, melanoidin and isoflavone contents, antioxidati...
Predicting the composition of aroma components in Baijiu using hyperspectral imaging combined with a replication allocation strategy-enhanced stacked ensemble learning model.
Spectrochimica acta. Part A, Molecular and biomolecular spectroscopy
Nov 15, 2025
Ester and acid aroma compounds are crucial components affecting the fragrance of Baijiu, and their composition can endow the Baijiu with a fruity, acidic, floral, or roasted aroma. This study aims to quantitatively detect the ester and acid content i...
Virtual screening of umami peptides during sufu ripening based on machine learning and molecular docking to umami receptor T1R1/T1R3.
Food chemistry
Sep 15, 2025
Umami peptides might significantly contribute to the taste of sufu. However, the inefficiencies of traditional identification methods had great limitations. This study explored a new approach for umami peptides characterization in sufu. Combining pep...
[Determination of 3-monochloropropane-1,2-diol in grease food by solid phase extraction-derivatization-gas chromatography-mass spectrometry].
Wei sheng yan jiu = Journal of hygiene research
Sep 1, 2017
OBJECTIVE: To establish the method of determination of 3-monochloropropane-1,2-diol( 3-MCPD) in grease food by gas chromatography-mass spectrometry( GC-MS).
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