Research Keyword: thermal processing

Characterization of the changes of aroma profiles in large-leaf yellow tea during processing using GC–MS and electronic nose analysis

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This study examined how large-leaf yellow tea develops its distinctive fried rice-like aroma during processing. Researchers identified 178 different volatile compounds throughout eight processing stages using advanced analytical techniques. The full fire roasting step was found to be most important for creating the final roasted and nutty flavors, generating 30 new nitrogen-containing compounds. An electronic nose device successfully tracked these aroma changes in real-time, suggesting it could be used for quality control in tea production.

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Heat Treatment of Reishi Medicinal Mushroom (Ganoderma lingzhi) Basidiocarp Enhanced Its β-glucan Solubility, Antioxidant Capacity and Lactogenic Properties

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This study shows that heating dried Reishi mushrooms at 150°C for 20 minutes improves their health benefits. The heat treatment increases antioxidant compounds, makes the beneficial β-glucans more available, and enhances prebiotic effects that feed good gut bacteria while suppressing harmful bacteria. These findings suggest that properly heated Reishi mushroom products could be more effective as functional food ingredients without losing their medicinal properties.

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Effect of Different Drying Methods on the Quality and Nonvolatile Flavor Components of Oudemansiella raphanipes

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This study compared seven different methods for drying a medicinal mushroom called O. raphanipes to determine which best preserves its flavor and nutrients. Researchers found that freeze-drying and ultrasound-assisted hot air drying at lower temperatures were most effective at maintaining the mushroom’s taste-enhancing compounds and appearance. The findings provide practical guidance for commercial production of this nutritious mushroom.

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Effect of Popcorn (Zea mays var. everta) Popping Mode (Microwave, Hot Oil, and Hot Air) on Fumonisins and Deoxynivalenol Contamination Levels

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This study examined how different popping methods affect harmful toxins (called mycotoxins) in popcorn. Researchers tested 39 popcorn samples using three cooking methods: hot air, hot oil, and microwave, measuring how much the dangerous toxins fumonisins and deoxynivalenol decreased. They found that all three methods reduced toxin levels, with hot oil popping being the most effective, reducing fumonisins by 98% and deoxynivalenol by 58%. These findings suggest that eating properly prepared popcorn can significantly reduce exposure to naturally occurring toxins in corn.

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