LIVIVO - The Search Portal for Life Sciences

zur deutschen Oberfläche wechseln
Back to previous search Search history
Advanced search

Your last searches

  1. AU="Shidong Lv"
  2. AU=Sydow M
  3. AU="Fernandez-Guzmán, Daniel"
  4. AU="Jarc, Erika"
  5. AU="Vincent Assey"
  6. AU="Taylor, Marisa"
  7. AU="Shanto, Hasibul Hasan"
  8. AU="Ahmad Khanshour"

Search results

Result 1 - 7 of total 7

Search options

  1. Article: Steroidal glycoalkaloids in potato foods as affected by cooking methods

    Nie, Xuheng / Guanghai Zhang / Shidong Lv / Huachun Guo

    International journal of food properties. 2018 Jan. 1, v. 21, no. 1

    2018  

    Abstract: Potato and its products have become indispensable foods and snacks for most people. Steroidal glycoalkaloids (SGAs) occur in all tissues of the potato, and consuming potatoes with a high SGA content harms human health. Therefore, the effects of different ...

    Abstract Potato and its products have become indispensable foods and snacks for most people. Steroidal glycoalkaloids (SGAs) occur in all tissues of the potato, and consuming potatoes with a high SGA content harms human health. Therefore, the effects of different cooking methods on the SGA content in potato foods were investigated in this study. The results indicated that adding food-grade acetic acid during the manufacturing process did not affect the SGA content in stir-fried shredded potatoes or fresh mashed potatoes. However, the SGA content in potato food after peeling was significantly lower than that in non-peeled food, and the volume ratio of potato skin to flesh decreased with the increase of the potato tuber volume. Therefore, potato breeders and farmers should make the most hard to increase the proportion of commodity potato via corresponding science and technology. In addition, frying significantly reduced the SGA content in potato chips. Further research indicated that SGAs degraded slowly at 150°C, while they degraded rapidly at 190°C within 30 min. The temperature of rapeseed oil in the frying process can be as high above 200°C. Thus, frying significantly decreased the SGA content in potato chips, which could be attributed to temperature. These results will provide a theoretical basis and practical guidance for potato breeding and cooking.
    Keywords acetic acid ; breeding ; farmers ; foods ; frying ; glycoalkaloids ; human health ; peeling ; potato chips ; potatoes ; rapeseed oil ; snacks ; temperature ; tissues ; tubers
    Language English
    Dates of publication 2018-0101
    Size p. 1875-1887.
    Publishing place Taylor & Francis
    Document type Article
    ZDB-ID 1402715-x
    ISSN 1532-2386 ; 1094-2912
    ISSN (online) 1532-2386
    ISSN 1094-2912
    DOI 10.1080/10942912.2018.1509346
    Database NAL-Catalogue (AGRICOLA)

    More links

    Kategorien

    In stock of ZB MED Bonn / Germany

    Z 6878: Show issues

    Order via subito

    This service is chargeable due to the Delivery terms set by subito. Orders including an article and supplementary material will be classified as separate orders. In these cases, fees will be demanded for each order.

    Inter-library loan at ZB MED

    Your chosen title can be delivered directly to ZB MED Cologne location if you are registered as a user at ZB MED Cologne.

  2. Article: Processing technologies affect the aroma but not the taste of teas: A study of Yunnan Biluochun, Jiangsu Biluochun, and other regular green teas

    Wang, Chen / Jianxin Wang / Qingxiong Meng / Shidong Lv / Xueli Qiu / Yuanshuang Wu

    International journal of food properties. 2017 June 3, v. 20, no. 6

    2017  

    Abstract: To evaluate the effect of the processing technology utilized on the quality of teas, the major water-soluble and volatile components of 24 Biluochun and regular green tea samples obtained in different production areas were determined using the sensory ... ...

    Abstract To evaluate the effect of the processing technology utilized on the quality of teas, the major water-soluble and volatile components of 24 Biluochun and regular green tea samples obtained in different production areas were determined using the sensory evaluation, Folin-Ciocalteu method, the phenol-sulfuric acid method, high-performance liquid chromatography, and headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry. There were small differences between the contents of the major water-soluble compounds identified in these samples. Sixty-five volatile compounds were identified in these teas. These molecules included 22 hydrocarbons, 18 alcohols, 8 ketones, 6 esters, 3 aldehydes, 3 heterocyclics, 2 nitrogens, 1 lactone, 1 acid, and 1 phenolic. Statistical analyses of these 65 compounds using principal component analysis and cluster analysis revealed that the contents of the Biluochun samples were highly similar and were different from those of the regular green teas. This study suggested that, although the geographical origin and cultivar influenced the aroma characteristics of tea products somewhat, processing technologies played an important role on tea aroma.
    Keywords alcohols ; aldehydes ; cluster analysis ; cultivars ; esters ; gas chromatography-mass spectrometry ; green tea ; headspace analysis ; high performance liquid chromatography ; hydrocarbons ; ketones ; odors ; principal component analysis ; provenance ; sensory evaluation ; solid phase microextraction ; taste ; volatile compounds ; China
    Language English
    Dates of publication 2017-0603
    Size p. 1404-1421.
    Publishing place Taylor & Francis
    Document type Article
    ZDB-ID 1402715-x
    ISSN 1532-2386 ; 1094-2912
    ISSN (online) 1532-2386
    ISSN 1094-2912
    DOI 10.1080/10942912.2016.1210637
    Database NAL-Catalogue (AGRICOLA)

    More links

    Kategorien

    In stock of ZB MED Bonn / Germany

    Z 6878: Show issues

    Order via subito

    This service is chargeable due to the Delivery terms set by subito. Orders including an article and supplementary material will be classified as separate orders. In these cases, fees will be demanded for each order.

    Inter-library loan at ZB MED

    Your chosen title can be delivered directly to ZB MED Cologne location if you are registered as a user at ZB MED Cologne.

  3. Article: Study of characteristic aroma components of baked Wujiatai green tea by HS-SPME/GC-MS combined with principal component analysis

    Wu, Yuanshuang / Chen Wang / Ming Lian / Qingxiong Meng / Shidong Lv / Xuemei Gao

    CyTA: journal of food. 2016 July 2, v. 14, no. 3

    2016  

    Abstract: In this study, the aroma components of six Wujiatai green teas were extracted and identified using headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS), and principal component analysis (PCA) was ... ...

    Abstract In this study, the aroma components of six Wujiatai green teas were extracted and identified using headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS), and principal component analysis (PCA) was further used to reveal possible differences in these teas based on their aroma components. The results showed that, although there are some similarities in the aroma composition and content between Wujiatai green tea and regular green and black teas, the former had its own unique aroma characteristics. We suggest that the ‘baking’ procedure of Wujiatai green tea possibly causes the formation and/or increase of some aroma components, thus resulting in a more durable and prominent aroma characteristic as well as superior quality compared with the other teas investigated in this paper.
    Keywords baking ; black tea ; gas chromatography-mass spectrometry ; green tea ; headspace analysis ; odors ; principal component analysis ; solid phase microextraction
    Language English
    Dates of publication 2016-0702
    Size p. 423-432.
    Publishing place Taylor & Francis
    Document type Article
    ISSN 1947-6345
    DOI 10.1080/19476337.2015.1123298
    Database NAL-Catalogue (AGRICOLA)

    More links

    Kategorien

    Order via subito

    This service is chargeable due to the Delivery terms set by subito. Orders including an article and supplementary material will be classified as separate orders. In these cases, fees will be demanded for each order.

    Inter-library loan at ZB MED

    Your chosen title can be delivered directly to ZB MED Cologne location if you are registered as a user at ZB MED Cologne.

  4. Article: Study of aroma formation and transformation during the manufacturing process of Biluochun green tea in Yunnan Province by HS‐SPME and GC‐MS

    Wang, Chen / Ming Lian / Qingxiong Meng / Shidong Lv / Xuemei Gao / Yuanshuang Wu

    Journal of the science of food and agriculture. 2016 Oct., v. 96, no. 13

    2016  

    Abstract: BACKGROUND: Biluochun is a typical non‐fermented tea and is also famous for its unique aroma in China. Few studies have been performed to evaluate the effect of the manufacturing process on the formation and content of its aroma. RESULTS: The volatile ... ...

    Abstract BACKGROUND: Biluochun is a typical non‐fermented tea and is also famous for its unique aroma in China. Few studies have been performed to evaluate the effect of the manufacturing process on the formation and content of its aroma. RESULTS: The volatile components were extracted at different manufacturing process steps of Biluochun green tea using fully automated headspace solid‐phase microextraction (HS‐SPME) and further characterised by gas chromatography–mass spectrometry (GC‐MS). Among 67 volatile components collected, the fractions of linalool oxides, β‐ionone, phenylacetaldehyde, aldehydes, ketones, and nitrogen compounds were increased while alcohols and hydrocarbons declined during the manufacturing process. The aroma compounds decreased the most during the drying steps. CONCLUSION: We identified a number of significantly changed components that can be used as markers and quality control during the producing process of Biluochun. The drying step played a major role in the aroma formation of green tea products and should be the most important step for quality control. © 2016 Society of Chemical Industry
    Keywords beta-ionone ; drying ; gas chromatography-mass spectrometry ; green tea ; headspace analysis ; linalool ; manufacturing ; nitrogen compounds ; odor compounds ; odors ; oxides ; phenylacetaldehyde ; quality control ; solid phase microextraction ; China
    Language English
    Dates of publication 2016-10
    Size p. 4492-4498.
    Publishing place John Wiley & Sons, Ltd
    Document type Article
    Note JOURNAL ARTICLE
    ZDB-ID 184116-6
    ISSN 1097-0010 ; 0022-5142
    ISSN (online) 1097-0010
    ISSN 0022-5142
    DOI 10.1002/jsfa.7663
    Database NAL-Catalogue (AGRICOLA)

    Full text online

    More links

    Kategorien

    In stock of ZB MED Bonn / Germany

    Z 1003: Show issues

    Order via subito

    This service is chargeable due to the Delivery terms set by subito. Orders including an article and supplementary material will be classified as separate orders. In these cases, fees will be demanded for each order.

    Inter-library loan at ZB MED

    Your chosen title can be delivered directly to ZB MED Cologne location if you are registered as a user at ZB MED Cologne.

  5. Article: Volatile components of essential oils extracted from Pu-erh ripe tea by different extraction methods

    Gao, Xuemei / Chen Wang / Jiangbing Li / Qingxiong Meng / Shidong Lv / Wen Meng / Wenrui Zhang / Yuanshuang Wu

    International journal of food properties. 2017 Dec. 18, v. 20, no. sup1

    2017  

    Abstract: Pu-erh ripe tea is one of the main tea products in China, which has a unique woody, chestnut fragrance flavour, distinct from other teas. Because of the largely excessive production capacity, it is now possible and necessary to utilise it to produce tea ... ...

    Abstract Pu-erh ripe tea is one of the main tea products in China, which has a unique woody, chestnut fragrance flavour, distinct from other teas. Because of the largely excessive production capacity, it is now possible and necessary to utilise it to produce tea essential oil. In this study, the extraction efficiency of Soxhlet extraction (Soxhlet), ultrasonic-assisted extraction (UAE), simultaneous distillation extraction (SDE), and steam distillation extraction (SD) for extraction oil of Pu-erh ripe tea was investigated. GC-MS and HS-SPME/GC-MS were then applied to identify the volatile compounds in the essential oils and tea samples. The results showed that the extraction ratios of the essential oil were 0.81±0.01 g/kg (Soxhlet), 0.36±0.01 g/kg (UAE), 0.11±0.01 g/kg (SDE), and 0.59±0.01 g/kg (SD). GC-MS identified 40, 38, 35, and 47 volatile compounds in the essential oils extracted by the different methods, whereas 55 compounds were identified by HS-SPME/GC-MS. Therefore, when both the essential oil extraction rate and oil flavour are considered, the best method is SD.
    Keywords Castanea ; essential oils ; flavor ; gas chromatography-mass spectrometry ; odors ; oils ; solid phase extraction ; steam distillation ; tea ; volatile compounds ; China
    Language English
    Dates of publication 2017-1218
    Size p. S240-S253.
    Publishing place Taylor & Francis
    Document type Article
    ZDB-ID 1402715-x
    ISSN 1532-2386 ; 1094-2912
    ISSN (online) 1532-2386
    ISSN 1094-2912
    DOI 10.1080/10942912.2017.1295256
    Database NAL-Catalogue (AGRICOLA)

    More links

    Kategorien

    In stock of ZB MED Bonn / Germany

    Z 6878: Show issues

    Order via subito

    This service is chargeable due to the Delivery terms set by subito. Orders including an article and supplementary material will be classified as separate orders. In these cases, fees will be demanded for each order.

    Inter-library loan at ZB MED

    Your chosen title can be delivered directly to ZB MED Cologne location if you are registered as a user at ZB MED Cologne.

  6. Article: Aroma formation in Dianhong black tea: Effects of baking

    Qiu, Xueli / Jianxin Wang / Xiaofen Yu / Shidong Lv / Yuanshuang Wu / Chen Wang / Xuemei Gao / Jiangbing Li / Wenrui Zhang / Peng Zhao / Qingxiong Meng

    International journal of food properties. 2017 Nov. 2, v. 20, no. 11

    2017  

    Abstract: Baking is the last, and yet most essential, step in the formation of the final distinct flavour of most black tea products. In this study, the influence of baking on the volatile components of Dianhong black tea, which is one of the most popular black ... ...

    Abstract Baking is the last, and yet most essential, step in the formation of the final distinct flavour of most black tea products. In this study, the influence of baking on the volatile components of Dianhong black tea, which is one of the most popular black teas in China, was investigated. As a very fast, effective, and simple method for collecting volatiles, headspace solid-phase microextraction (HS-SPME) with a 65 µm PDMS/DVB fibre was used to extract the volatile compounds of Dianhong black tea, and the volatile components were further separated and identified by gas chromatography-mass spectrometry (GC-MS). The results showed that the peak areas of alcohols, aldehydes, esters, and ketones were increased, but that those of some alkanes, acids, and nitrogen compounds did not demonstrate an obvious increase after baking. The differences generated by baking process actually result in the distinct flavour of most black teas and can be used as a model for analysing the chemical composition of special flavours, and for quality improvement and process control.
    Keywords acids ; alcohols ; aldehydes ; alkanes ; baking ; black tea ; chemical composition ; esters ; flavor ; gas chromatography-mass spectrometry ; headspace analysis ; ketones ; models ; nitrogen compounds ; odors ; process control ; solid phase microextraction ; volatile compounds ; China
    Language English
    Dates of publication 2017-1102
    Size p. 2724-2735.
    Publishing place Taylor & Francis
    Document type Article
    ZDB-ID 1402715-x
    ISSN 1532-2386 ; 1094-2912
    ISSN (online) 1532-2386
    ISSN 1094-2912
    DOI 10.1080/10942912.2016.1249797
    Database NAL-Catalogue (AGRICOLA)

    More links

    Kategorien

    In stock of ZB MED Bonn / Germany

    Z 6878: Show issues

    Order via subito

    This service is chargeable due to the Delivery terms set by subito. Orders including an article and supplementary material will be classified as separate orders. In these cases, fees will be demanded for each order.

    Inter-library loan at ZB MED

    Your chosen title can be delivered directly to ZB MED Cologne location if you are registered as a user at ZB MED Cologne.

  7. Article ; Online: The study of fingerprint characteristics of Dayi Pu-Erh tea using a fully automatic HS-SPME/GC-MS and combined chemometrics method.

    Shidong Lv / Yuanshuang Wu / Jiangsheng Zhou / Ming Lian / Changwen Li / Yongquan Xu / Shunhang Liu / Chao Wang / Qingxiong Meng

    PLoS ONE, Vol 9, Iss 12, p e

    2014  Volume 116428

    Abstract: The quality of tea is presently evaluated by the sensory assessment of professional tea tasters, however, this approach is both inconsistent and inaccurate. A more standardized and efficient method is urgently needed to objectively evaluate tea quality. ... ...

    Abstract The quality of tea is presently evaluated by the sensory assessment of professional tea tasters, however, this approach is both inconsistent and inaccurate. A more standardized and efficient method is urgently needed to objectively evaluate tea quality. In this study, the chemical fingerprint of 7 different Dayi Pu-erh tea brands and 3 different Ya'an tea brands on the market were analyzed using fully automatic headspace solid-phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS). A total of 78 volatiles were separated, among 75 volatiles were identified by GC-MS in seven Dayi Pu-erh teas, and the major chemical components included methoxyphenolic compounds, hydrocarbons, and alcohol compounds, such as 1,2,3-trimethoxybenzene, 1,2,4-trimethoxybenzene, 2,6,10,14-tetramethyl-pentadecane, linalool and its oxides, α-terpineol, and phytol. The overlapping ratio of peaks (ORP) of the chromatogram in the seven Dayi Pu-erh tea samples was greater than 89.55%, whereas the ORP of Ya'an tea samples was less than 79.10%. The similarity and differences of the Dayi Pu-erh tea samples were also characterized using correlation coefficient similarity and principal component analysis (PCA). The results showed that the correlation coefficient of similarity of the seven Dayi Pu-erh tea samples was greater than 0.820 and was gathered in a specific area, which showed that samples from different brands were basically the same, despite have some slightly differences of chemical indexes was found. These results showed that the GC-MS fingerprint combined with the PCA approach can be used as an effective tool for the quality assessment and control of Pu-erh tea.
    Keywords Medicine ; R ; Science ; Q
    Subject code 540
    Language English
    Publishing date 2014-01-01T00:00:00Z
    Publisher Public Library of Science (PLoS)
    Document type Article ; Online
    Database BASE - Bielefeld Academic Search Engine (life sciences selection)

    Full text online

    More links

    Kategorien

    Inter-library loan at ZB MED

    Your chosen title can be delivered directly to ZB MED Cologne location if you are registered as a user at ZB MED Cologne.

To top