文献类型： 外文期刊
作者： Fu, Yanjiao 1 ; Wang, Chao 1 ; Gao, Zhipeng 5 ; Liao, Yanfang 1 ; Peng, Mingfang 1 ; Fu, Fuhua 1 ; Li, Gaoyang 1 ; Su, Donglin 1 ; Guo, Jiajing 2 ; Shan, Yang 1 ;
作者机构： 1.Hunan Univ, Coll Biol, Longping Branch, Changsha 410125, Peoples R China
2.Hunan Agr Prod Proc Inst, Changsha 410125, Peoples R China
3.Dongting Lab, Changsha 410125, Peoples R China
4.Hunan Acad Agr Sci, Changsha 410125, Peoples R China
5.Hunan Agr Univ, Fisheries Coll, Changsha 410128, Peoples R China
关键词： Chenpi; Manufacturing; Biotransformation; Physiological effects; Microbiome; Applications
期刊名称：FOOD CHEMISTRY （ 影响因子：9.8； 五年影响因子：9.7 ）
ISSN： 0308-8146
年卷期： 2025 年 464 卷
页码：
收录情况： SCI
摘要： Chenpi holds a rich history of both edible and medicinal applications worldwide, garnering increased attention from researchers in recent years due to its diverse physiological effects. While current research predominantly exploresed its chemical composition and physiological effects, there remains a notable gap in knowledge concerning its manufacturing, characteristic chemical substances, and the underlying mechanisms driving its physiological effects. In this review, the impacts of microbes on the manufacturing, biotransformation, and physiological effects of Chenpi were summarized, as well as the present status of product development. Furthermore, this review engaged in an in-depth discussion highlighting the challenges and shortcomings in recent research, while proposing potential directions and prospects. Additionally, the claim that "The longer the aging, the better the quality" of Chenpi was scientifically evaluated for the first time, providing a solid theoretical foundation for advancing the Chenpi industry.
- 相关文献
作者其他论文 更多>>
-
Bioinspired Janus starch film with dual functionality via citral nanoemulsion-mediated interfacial self-assembly for fresh-cut fruits and vegetables preservation
作者：Xie, Ying;Ding, Ke;Zhang, Shikai;Xu, Saiqing;Li, Huan;Lin, Shuhua;Shan, Yang;Ding, Shenghua;Xie, Ying;Ding, Ke;Xu, Saiqing;Shan, Yang;Ding, Shenghua;Sun, Yuying;Li, Yawen;Wang, Rongrong
关键词：Starch film; Janus structure; Rapid self-assembly; Fresh-cut fruits and vegetables preservation
-
Effects of rolling on eating quality, starch structure, and water distribution in cooked indica rice dough
作者：Xiong, Ying;Zhang, Yu;Yi, Cuiping;Zhu, Hong;Zhang, Yu;Shan, Yang;Fang, Zhongxiang
关键词：rolling process; cooked rice dough; sheeting; starch structure; water status
-
Delaying quality deterioration with multifunctional gelatin-based film by inhibiting microbial growth in fresh-cut navel oranges
作者：Xie, Ying;Xu, Saiqing;Ding, Ke;Xu, Haishan;Qiao, Xinbei;Tang, Qi;Shan, Yang;Ding, Shenghua;Xie, Ying;Xu, Saiqing;Ding, Ke;Xu, Haishan;Qiao, Xinbei;Tang, Qi;Wang, Zijun;Shan, Yang;Ding, Shenghua;Yang, Haiying;Wang, Rongrong;Wang, Zijun;Xu, Yanqun;Ding, Shenghua
关键词：Fresh-cut navel oranges; Multifunctional gelatin-based film; Flavor; Microbial community; Correlation analysis
-
Dynamic changes in the chemical structure and gelling properties of pectin at different stages of citrus maturation and storage
作者：Du, Yuyi;Zhao, Chengying;Wang, Jirong;Zheng, Jinkai;Bao, Yuming;Shan, Yang;Zheng, Jinkai
关键词：Citrus; Pectin; Maturity and storage; Chemical structure; Gelling properties
-
Engineering Saccharomyces cerevisiae for De Novo Biosynthesis of 3′-Hydroxygenistein
作者：Tan, Xinjia;Xiao, Zhiqiang;Zhang, Siqi;Wang, Yongtong;Zhao, Yifei;Lu, Qiyuan;Hu, Fanglin;Zuo, Shasha;Shan, Yang;Tan, Xinjia;Xiao, Zhiqiang;Zhang, Siqi;Wang, Yongtong;Zhao, Yifei;Lu, Qiyuan;Hu, Fanglin;Zuo, Shasha;Liu, Juan;Shan, Yang;Tan, Xinjia;Xiao, Zhiqiang;Zhang, Siqi;Wang, Yongtong;Zhao, Yifei;Lu, Qiyuan;Hu, Fanglin;Zuo, Shasha;Liu, Juan;Shan, Yang;Mao, Jiwei
关键词：3 '-hydroxygenistein; genistein; 2-hydroxyisoflavanonesynthase; Saccharomyces cerevisiae; metabolic engineering
-
Sucrose-driven carbon redox rebalancing eliminates the Crabtree effect and boosts energy metabolism in yeast
作者：Xiao, Zhiqiang;Zhao, Yifei;Wang, Yongtong;Tan, Xinjia;Zhang, Siqi;Lu, Qiyuan;Hu, Fanglin;Zuo, Shasha;Shan, Yang;Xiao, Zhiqiang;Zhao, Yifei;Wang, Yongtong;Tan, Xinjia;Zhang, Siqi;Lu, Qiyuan;Hu, Fanglin;Zuo, Shasha;Liu, Juan;Shan, Yang;Xiao, Zhiqiang;Zhao, Yifei;Wang, Yongtong;Tan, Xinjia;Zhang, Siqi;Lu, Qiyuan;Hu, Fanglin;Zuo, Shasha;Liu, Juan;Shan, Yang;Wang, Lian;Wang, Lian;Mao, Jiwei
关键词：
-
Facile and green synthesis of nanocarriers from chondroitin sulfate-based and whey protein isolate with improved stability and biocompatibility for anthocyanins protection
作者：Li, Zixuan;Su, Donglin;Su, Zhipeng;Fu, Yanjiao;Fu, Fuhua;Li, Gaoyang;Guo, Jiajing;Shan, Yang;Li, Zixuan;Su, Donglin;Su, Zhipeng;Fu, Yanjiao;Xiao, Wenbin;Fu, Fuhua;Li, Gaoyang;Huang, Lvhong;Guo, Jiajing;Shan, Yang;Gao, Zhipeng;Xiao, Wenbin
关键词：Anthocyanin; Chondroitin sulfate; Whey protein isolate; Encapsulation efficiency; Stability
