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Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Science & Technology of Food Industry is the property of Science & Technology of Food Industry Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food & Fermentation Industries is the property of Food & Fermentation Industries and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Bitter taste receptors, also known as type 2 taste receptors (T2Rs), are found not only in the mouth's taste bud cells but also in various tissues and cells, including macrophages. Macrophages, known for their remarkable plasticity, play a crucial role in regulating innate immunity, managing inflammation, and orchestrating immune responses to antigens, pathogens, and environmental factors. Recently, the study of the expression and function of bitter taste receptors within macrophages has garnered significant interest. This review summarizes the expression levels and distribution characteristics of bitter taste receptors in macrophages and examines their effects on macrophage polarization, phagocytosis, and chemotaxis, as well as their potential molecular mechanisms. The purpose of this review is to provide insight and perspectives for research on the regulatory role of T2Rs in macrophage functions. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao is the property of Journal of Chinese Institute of Food Science & Technology Periodical Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food & Fermentation Industries is the property of Food & Fermentation Industries and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Based on intelligent senses and gas chromatography-ion mobility spectrometry (GC-IMS) technology, this study took the fourth round base liquor collected from Handan Yongbufenli Wine Co., Ltd.in Hebei province as the main research object to explore the influence of storage years on the sensory quality and flavor characteristics of Maotai-flavor liquor. The results showed that the total ester content and total ester content of Maotai-flavor liquor in different storage years were 74.16-85.40 mmol/L and 2.89-3.64 g/L, respectively. With the increase of the storage years of Baijiu, the total ester content, total ester content, flavor, organic sulfide and terpene content in liquor body showed a significant downward trend, while the brightness, acid taste and aroma content of liquor body increased significantly. A total of 49 volatile compounds were identified by GC-IMS, which can effectively distinguish Maotai-flavor liquor with different storage years. Eighteen key differential compounds with variable importance in the projection (VIP) value>1 and P<0.05 were screened, and six aroma compounds with relative odor activity value (ROAV)>1 were selected from them.Among them, 3-methylbutyrate ethyl ester and 2-methylbutyrate ethyl ester were significantly higher in Maotai-flavor liquor stored for 10 years (P<0.05), and they played a positive role in the sensory quality of Baijiu, such as brightness, acidity, bitterness, astringency, saltiness and aromatic flavor. Therefore, Maotai-flavor liquor stored for 10 years has better quality, and this study provides a theoretical basis for selecting the appropriate storage time for Maotai-flavor liquor. [ABSTRACT FROM AUTHOR]

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Berries have been one of the most popular fruits with the high nutritional value and processing prospects. A variety of berries with strong cold resistance are also produced in the northeast of China. These berries share the unique regional features, strong cold resistance, high nutritional value, and are rich in various active functions. A series of berry products have been formed in recent years. But it is limited to the acceptance of the initial processing of berry products, because of its their comprehensive quality, such as color, aroma, and taste under the low level of mechanization. Among them, the taste is one of the important indicators to evaluate the quality of fruit, which is closely related to the quality of processed products and the acceptance of consumers. In this study, ultra-high-performance liquid chromatography-quadrupole time-of-flight tandem mass spectrometry (UPLC-Q-TOF-MS/MS) and Gaschromatography-mass spectrometry (GC-MS) techniques were employed to investigate the taste features and composition of the four typical berries from cold regions, including Vaccinium uliginosum L., Lonicera cearulea L., Rubus idaeus L., and Ribes nigrum L.. The non-volatile and volatile substances of these berries were screened and then identified. Furthermore, electronic tongue analysis and sensory evaluation were conducted to obtain the overall fuzzy comprehensive scores of taste quality. Factor analysis was then performed. The results show that the alcohols, aldehydes, and hydrocarbons were the main volatile flavor substances in cranberry. There was the a high relative content of alcohols, acids, and esters in blackcurrant. The prominent relative content of ketones and acids in raspberry was induced the outstanding flavor features easy to distinguish. The volatile flavor substances of indigo fruit were mainly alcohols and esters, which were more balanced, compared with the rest berries. While there was no outstanding aroma. The findings revealed that Vaccinium uliginosum L. had a sugar-acid ratio of 4.41, and the characteristic volatile substances were α-terpinol and benzaldehyde, with the highest acid taste response from the electronic tongue. Ribes nigrum L. had a sugar-acid ratio of 3.80 and the characteristic volatile substances were phenylethanol and acetic acid, with the a relatively balanced taste response. Lonicera cearulea L. had a sugar-acid ratio of 3.37 and the highest total phenol content of (3.79±0.17) mg/g gallic acid equivalent content. Its characteristic volatile substances were n-hexene-alcohol and 3-hexene-1-alcohol, indicating the highest salt and umami taste response. Rubus idaeus L. had a sugar-to-acid ratio of 8.19 and the characteristic volatile substances were acetic acid and α-violone, with the highest sweet and bitter taste response. From the perspective of acceptability, the highest comprehensive score was found in Rubus idaeus L. While tThe comprehensive score was ranked in the descending order of the Lonicera cearulea L., Vaccinium uliginosum L., and Ribes nigrum L. The sensory evaluation correlation analysis showed that sour taste, fruit flavor, aftertaste, and aftertaste had a great influence on the berry selection. Screening, identification, and statistical analysis demonstrated that there were ten compounds of the non-volatile substances, including tagose, lactic acid, aloxalulose, oxalic acid, citric acid, aspartic acid, alizarin, 6α-mannobiose, sucrose, and isoquercetin. The overall fuzzy comprehensive scores of taste sensory decreased in the descending order of Rubus idaeus L., Lonicera cearulea L., Vaccinium uliginosum L., and Ribes nigrum L. The factor analysis indicated that the taste composition scores increased in the descending order of Ribes nigrum L., Lonicera cearulea L., Vaccinium uliginosum L., and Rubus idaeus L., indicating that the higher the score of flavor substance composition was, the lower the fuzzy comprehensive score was. These findings can provide a theoretical foundation to developfor developing the high-quality products using the four cold-region berries. At the same time, the taste regulation was considered to increase the added value of berry foods for better utilization in cold areas. [ABSTRACT FROM AUTHOR]

In order to explore the effects of perilla and ginger juice as defishy agents on the flavor of grilled Wuchang fish, in this experiment, perilla essential oil and ginger juice were used to marinate Wuchang fish before being processed into samples with oven. The flavor substances were studied and analyzed through the examinations by instruments like electronic nose and electronic tongue, as well as the determination of volatile flavor components, free amino acids and flavor-active nucleotides. The results showed that the marinating with perilla essential oil and ginger juice could make the color, smell and taste of the grilled Wuchang fish showing great differences. Compared with the control group, perilla essential oil and ginger juice could reduce the formation of fishy odor substances and produce substances that could mask the fishy flavor, among which, the content of 1-octen-3-ol was reduced to 0.74 ng/g, and the contents of α-terpineol, linalool, campene, β-pinene and other spice substances increased, thereby making the flavor of the grilled Wuchang fish richer. The perilla & ginger juice grilled fish group had a content of the umami substance, GMP, as high as 87.75 mg/g, and a content of the bitter substance, HxR, as low as 4.49 mg/g, with its content of bitter amino acids being much lower than that of the other groups, and its EUC (monosodium glutamate equivalent) content being the highest (224.83 g⋅MSG/100 g). In summary, perilla essential oil and ginger juice can improve the flavor and taste of grilled Wuchang fish. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Tea Science is the property of Journal of Tea Science Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Using codonopsis, yam, white lentil, gorgon euryales, malt, and lotus seed as raw materials, the effects of four pretreatment methods (direct crushing, roasting, steaming, and microwave) on the characteristics of six kinds of medicinal and edible homology mixed powder, dough characteristics and cookie quality were investigated. Results showed that compared with the control group (direct crushing), the three treatments had different degrees of destruction of nutrients, and the three treatments of mixed powder viscosity, water and oil retention were improved. The three treatments could improve the viscoelasticity of dough, and the roasting treatment had the best improvement effect. Roasting treatment reduced the short-range ordered structure of starch. Scanning electron microscope showed that the starch structure was destroyed in different degrees, but the roasting treatment had the least degree of damage. The three methods can reduce the bitter taste of the ingredients, and the fried biscuits have the highest sensory score. To sum up, roasting is more suitable for the processing of the cookies, and the cookies made have a good appearance and taste popular with the public. [ABSTRACT FROM AUTHOR]

The momentum of central kitchen development is advancing rapidly, but also facing consumers with more diversified consumer demand and higher quality requirements. This paper summarized the central kitchen meat products in heat processing, storage and transportation, the change of product taste material, aimed to keep the central kitchen production and transportation chain on the good taste, ensurde the overall consumption experience of the central kitchen meat products, expanded the consumer market, so as to maximize the product quality and economic benefits, promote the central kitchen industry scale, standardized development. [ABSTRACT FROM AUTHOR]

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Peanut is a high-yield economic crop with rich nutrition for both food and oil. It contains abundant nutrients as protein, sucrose, fructose and glucose. However, the evaluation of its taste characteristics still needs data support. The taste index data of 33 fresh edible peanut materals (including 9 cultirars and 24 advanced lines from Jihua 02-1-4 and Zhonghua 26 cross) were collected by Tastes Sensing System (TS-5000Z). Principal component analysis (PCA) was performed to evaluate and identify 5 basic tastes (sourness, sweetness, bitterness, saltiness and umami) and astringency. Through the testing of peanut samples, it was found that bitterness, astringency, umami, saltiness and sweetness were effective taste indicators of peanut samples. Through PCA analysis of effective taste indexes, saltiness, umami and sweetness contributed more to the first principal component, and saltiness, umami and bitterness contributed more to the second principal component. Nine varieties, including Fuhua 1, were significantly different from TC strains. When TC1-24 was separated by PCA clustering, umami, bitterness and sweetness contributed more to the first principal component, saltiness contributed the most to the second principal component, followed by bitterness. The PCA clustering analysis of 9 peanut varieties showed that saltiness contributed the most to the first principal component, followed by astringency; and sweetness contributed the most to the second principal component, followed by astringency aftertaste and bitterness. About bitterness, TC20-24 had the highest value of bitterness between 6.5 to 7.0, and the bitterness of other varieties was below 6.5. About astringency, TC5 and TC6 had low astringency and aftertaste-A, cultivar HTH and HZZ had the highest aftertaste-A, and these of other varieties were between 3.0 to 4.5. About sweetness, SLH had the highest value, while HZZ had the lowest. There were 16 varieties with sweetness value above 21, and most samples of TC strain had higher sweetness value. About umami and saltiness, 9 varieties and TC17, TC18 and TC19 had low values, TC20 to TC24 had relatively low values, and other TC strains had higher values. The umami and saltiness of JH403, JH43, JTH1 and JTH2 were close, and their umami and saltiness were the lowest. Through electronic tongue technology, it could concluded that taste indexes of fresh edible peanut are mainly umami, sweetness, saltiness, bitterness and astringency (aftertaste). And it might be viable to quickly and truly evaluate the taste of fresh edible peanut without statistical analysis and modeling, for breeding new peanut varieties with high sugar and high protein. [ABSTRACT FROM AUTHOR]

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

In order to realize rapid identification of Rhuschinensis honey from different regions, the Rhuschinensis honey from 12 different regions in Guizhou province was tested by the PEN3 electronic nose system of AIRSENSE in Germany and the taste analysis system of INSENT in Japan. Principal component analysis (PCA), linear discriminant analysis (LDA) and Loadings analysis were used to identify Rhuschinensis honey from different producing areas in terms of smell and taste. In the electronic nose PCA analysis and LDA analysis, the contribution rates of the first and second main components of Rhuschinensis honey from different regions were 99.90% and 87.05%, respectively. Loadings analysis found that the odor differences were mainly from inorganic sulfides, nitrogen oxides, organic sulfides, alcohols, ethers, aldehydes, ketones, etc. The sum of contribution rates of the first and second principal components was 99.35% in electronic tongue PCA analysis. According to the dispersion degree of radar map, there were significant differences in sour, sweet and bitter taste of Rhuschinensis honey in different regions. Both the electronic nose and the electronic tongue technology can distinguish Rhuschinensis honey from different origin, which can be used in the identification analysis of honey in the future. [ABSTRACT FROM AUTHOR]

Copyright of China Brewing is the property of China Brewing Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of China Brewing is the property of China Brewing Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of China Brewing is the property of China Brewing Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of China Brewing is the property of China Brewing Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao is the property of Journal of Chinese Institute of Food Science & Technology Periodical Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of China Brewing is the property of China Brewing Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

[Objectives]The purpose of this article was to improve the cultivation of melon by using foreign excellent exogenous genes to broaden its genetic basis. [Methods]12 cultivated species of common melon and 1 wild species of Cucumis anguria L. were used as reciprocal cross parents, and the F1 hybrids with C.anguria as female parent and cultivated melon ’Xinhongrui’as male parent were obtained by using the immature embryo culture technique. And the F1 was backcrossed with melon to obtain BC1 plants. The results of F1 and BC1 were evaluated by morphological, cytological and molecular analysis. [Results]In the process of embryo rescue, three of the four young embryos germinated successfully. Through subculture and domestication, four hybrid offspring plants were finally preserved. The results showed that the F1 was yellowing and grew slowly, the leaf shape and the male flower size of the F1 were intermediate to those of either parent in the early stage. But these traits were more inclined to female parents in the later stage, and the botanical characteristics of male parents disappeared. The two characters of fruit stalk length and stem villi always showed intermediate type. SSR identification showed that both parental bands and some new bands were amplified in F1. The authenticity of interspecific hybrid F1 was verified by morphology and SSR molecular marker identification. There were two mature seeds of BC1 which were obtained by backcrossing F1 with melon parent. BC1 plants were identified as bands of C.anguria in molecular markers. In the field investigation, it was found that the tendrils of BC1 had bitter taste, while the tendrils of C.anguria and ’Xinhongrui’had no bitter taste. [Conclusions]The real interspecific hybrid F1 was obtained, and it could lead to the preliminary transduction of exogenous genetic materials into cultivated melon, which provided a theoretical basis and technical reference for improving cultivated melon by using the excellent genes of C.anguria. [ABSTRACT FROM AUTHOR]

Off-flavor problem commonly exists in traditional aquaculture systems, and it has been reported that a temporary rearing model with clean water could remove the off-flavor in fish effectively. In order to study the effect of temporary rearing on off-flavor depuration and fish quality improvement of largemouth bass (Micropterus salmoides), we have cultured fish in pond with Vallisneria spiralis for different time (0, 1, 4, 7, 10, 13, 16 d). The results showed that:(1) The concentration of 2-methylisoborneol (2-MIB) and geosmin (GSM) decreased from (0.42±0.01) μg/kg and (0.54±0.06) μg/kg to (0.33±0.05) μg/kg and (0.35±0.06) μg/kg, respectively (10th day). (2) Moisture of fish muscle was decreased significantly to (74.90±2.40)% (7th day), and ash content was increased significantly to (1.27±0.17)% (7th day). The total sugar content firstly decreased and then recovered to the initial level of (0.49±0.03) g/100 g (13th day). (3) Three kinds of unsaturated fatty acids (C20:3n3, C20:4n3 and C22:4n6) were increased, and 23 kinds of total fatty acids were detected in fish (10th day); there were 16 kinds of free amino acids, and the taste active values (TAV) of amino acids were significantly different through the extension of rearing time (P<0.05), including glutamate (TAV>1) with umami taste and histidine (TAV<1) with bitter taste. (4) After 10 days of temporary rearing, the hardness and chewiness of fish were significantly increased. In conclusion, the temporary rearing in clear water pond planted with Vallisneria spiralis could significantly depurate off-flavor and improve the quality of largemouth bass, and a 10-day temporary rearing is beneficial to both quality and economic value enhancement. [ABSTRACT FROM AUTHOR]

[Objective] The investigation of quality statue of Sichuan green tea was performed and it would provide data support for the quality improvement of Sichuan green tea. [Method] In the study, 68 green tea samples from the main tea areas in Sichuan province were used as the survey objects, and the main biochemical components (water extract, tea polyphenols, soluble sugar, gallic acid, caffeine, catechin components, amino acid components) and its taste contribution were systematically analyzed. The taste difference between different grades of green tea was studied by the orthogonal partial least squares method (OPLS-DA). Combined with the results of the sensory evaluation, flavor wheel of taste was drawn. 【Result】 Analysis of biochemical components with Dot ( Dove-over-threshold) greater than I found that y-aminobu- tyric acid, caffeine, EGC, EGCG, GCG, and ECG were the main contributors to the bitterness of Sichuan green tea; EGC, EGCG, GCG, and ECG were the main contributors to the astringency; Glutamate was the main contributor to umami. Through the OPLS-DA model, the VIP values of 15 biochemical components such as gallic acid cysteine, total catechins, and soluble sugar were greater than 1, indicating that they had a greater impact on the classification of Sichuan green tea. Contribution, that was, these 15 components were the differential com- ponents related to the taste of Sichuan green tea. The flavor wheel showed that bitterness, astringency, freshness, sweetness, and sourness were the main characteristic flavors of Sichuan green tea. And grassy smell, burnt bitter, smoky, sour and stale were defective taste types. 【Conclusion] Based on the Dot value and OPLS-DA modeling analysis of taste characteristic components, combined with the flavor wheel, different grades of green tea can be distinguished, which provides new ideas and methods for building a technical standard system for taste quality of Sichuan green tea. [ABSTRACT FROM AUTHOR]

Copyright of Food & Machinery is the property of Food & Machinery Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

“Bitterness firming kidney” is a therapeutic principle proposed in the Huangdi Neijing in accordance with the physiological characteristics of kidney storing essence. Based on the understanding of physicians in past dynasties on “ bitterness firming kidney,” this paper summarizes the specific connotation of “bitterness firming kidney,” which includes medicinals bitter in taste strengthening kidney yin, bitter and cold medicinals subduing hyperactivity of liver yang, slightly bitter medicinals nourishing yin, and corresponding representative prescriptions and clinical application. The core of the treatment is to take care of the kidney essence and qi, including bitter and cold medicinals eliminating pathogenic factors to strengthen kidney yin or subduing hyperactivity of liver yang cross kidney to solidify yin, or to use slightly bitter medicinals to nourish the kidney yin essence. Then, taking kidney diseases as an example, a specific “ bitterness firming kidney ” formula is applied to treat urinary tract infection, diabetic nephropathy, and chronic kidney disease to alleviate the side effects of hormone therapy, so as to improve clinical diagnosis and treatment of kidney diseases through classical traditional Chinese medicine. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao is the property of Journal of Chinese Institute of Food Science & Technology Periodical Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

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Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

[Objective] The genetic rules and male induced effect of gynoecious were analyzed in order to provide a reference for the breeding gynoecious lines in bitter gourd（Momoridca charantia L. ）. [Method] Gynoecious line MC39-4-5 and weak pistillate line MC6-1-12,medium pistillate line MC6,strong pistillate line MC39,super strong pistillate line MC9 were crossed in the study. Differentiation of flowers type were counted in F1,F2,BCP1,BCP2 generations, and qualitative genetics was analysed by Chi square test（χ²）. Effect of AgNO3 on flower type differentiation of monoecious plant and gynoecious were compared, and fertility of bisexual flower pollen and stigma were tested in bitter gourd. At stage with four leaves and one growth point（SWFLAOGP） and mature stage（MS）, the male induction effect was compared in the internode length（IL）,stem diameter（SD）,differentiation time and number of bisexual flower. [Result] MC39-4-5 was corossed with MC6-1-12, MC6, MC9 and MC39. The separation of F2 and BCP1 were consistent with the segregation ratio of 3∶1 and 1∶1,which conformed to Mendelian genetic law. Compared with before male induction by AgNO3,there was no significant difference in male flower differentiation of MC6,MC9 and MC39 after male induction（P＞0. 05,the same as below）. After male inducting, there was no differentiation of bisexual flower in MC6,there was differentiation of a small amount of bisexual flower in MC9,MC39,there was only differentiation of bisexual flower in MC39-4-5. The pollen of bisexual flower was fertility and the stigma was sterile. At SWFLAOGP,the IL of male induction was 9. 92 cm, IL of control（CK） was 7. 85 cm, the SD of male induction was 0. 36 cm, SD of CK was 0. 26 cm. So the differences of IL and SD were extremely significant between CK and male induction（P＜0. 01,the same as below）. But at MS,the differences of IL and SD were not significant between CK and male induction. The time required for the first opening flower and the number of bisexual flower were 24. 3 and 13. 6 days at SWFLAOGP, the numbers of bisexual flower were 10. 0 and 19. 3, showing extremely significant difference（P＜0. 01）. [Conclusion] The gynoecious to monoecious plant is controlled by a recessive single gene. AgNO3 can not promote the differentiation of male flower in bitter gourd, and induce bisexual flower but not male flower in gynoecious. The pollen of bisexual flower is fertility and the stigma is sterile. The induced effect at MS is significantly better than the SWFLAOGP. As a consequence, AgNO3 male induction should be performed at mature stage to breed and seed reproduction. [ABSTRACT FROM AUTHOR]

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Copyright of China Brewing is the property of China Brewing Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of China Brewing is the property of China Brewing Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

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