<i>Yinshan Zhengyao</i>: exploring the power of food and inheriting healthy thoughts

Niu, Hui; Aruhan,; Surenjidiin, Seesregdorj; Zhang, Li-Ming; Zhang, Chun-Hong; Li, Min-Hui

doi:10.26599/fmh.2024.9420006

Food &Amp; Medicine Homology

2024

DOI: 10.26599/fmh.2024.9420006

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Yinshan Zhengyao: exploring the power of food and inheriting healthy thoughts

Hui Niu,

Aruhan,

Seesregdorj Surenjidiin

et al.

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Cited by 2 publications

References 17 publications

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Analysis of the liver–gut axis including metabolomics and intestinal flora to determine the protective effects of kiwifruit seed oil on CCl₄-induced acute liver injury

Hao,

Guo,

et al. 2024

Food Funct.

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Analysis of the liver–gut axis including metabolomics and intestinal flora to determine the protective effects of kiwifruit seed oil on CCl₄-induced acute liver injury

Hao,

Guo,

et al. 2024

Food Funct.

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Changes in Volatile Compounds and Sensory Properties of Chicken with Armillaria mellea During the Pressure-Cooking Process

Dong,

Xia,

Fan

et al. 2025

Foods

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Chicken with Armillaria mellea prepared via pressure cooking is a traditional Chinese delicacy with great potential for food development. Optimizing its cooking time is crucial. In this study, chicken and Armillaria mellea were pressure-cooked for different amounts of time (20 min, 25 min, 30 min, 35 min, and 40 min). In total, 101 and 81 volatile compounds were identified by GC-MS and GC-IMS, respectively. The results showed that the content of volatile compounds was the highest at 40 min. Nonanal, decanal, (E,E)-2,4-nonadienal, (E,E)-2,4-decadienal, and 1-octen-3-ol were identified as the most critical aroma compounds at this time, which brought unique fat, oil, and mushroom aroma to chicken with Armillaria mellea during the pressure-cooking process. The optimal time was determined to be 35 min through sensory properties. In summary, the optimal cooking time for chicken with Armillaria mellea prepared via pressure cooking is 35–40 min. Our research results not only preliminarily determined the optimal conditions for industrial processing of the prepared dish of with Armillaria mellea prepared via pressure cooking, laying a foundation for the later industrial production of prepared dishes and international sales, but also stimulated innovative composite food development and promoted people’s exploration of the mechanism of heat treatment on composite food flavor and taste.

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Yinshan Zhengyao: exploring the power of food and inheriting healthy thoughts

Cited by 2 publications

References 17 publications

Analysis of the liver–gut axis including metabolomics and intestinal flora to determine the protective effects of kiwifruit seed oil on CCl₄-induced acute liver injury

Analysis of the liver–gut axis including metabolomics and intestinal flora to determine the protective effects of kiwifruit seed oil on CCl₄-induced acute liver injury

Changes in Volatile Compounds and Sensory Properties of Chicken with Armillaria mellea During the Pressure-Cooking Process

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Yinshan Zhengyao: exploring the power of food and inheriting healthy thoughts

Cited by 2 publications

References 17 publications

Analysis of the liver–gut axis including metabolomics and intestinal flora to determine the protective effects of kiwifruit seed oil on CCl4-induced acute liver injury

Analysis of the liver–gut axis including metabolomics and intestinal flora to determine the protective effects of kiwifruit seed oil on CCl4-induced acute liver injury

Changes in Volatile Compounds and Sensory Properties of Chicken with Armillaria mellea During the Pressure-Cooking Process

Contact Info

Product

Resources

About

Analysis of the liver–gut axis including metabolomics and intestinal flora to determine the protective effects of kiwifruit seed oil on CCl₄-induced acute liver injury

Analysis of the liver–gut axis including metabolomics and intestinal flora to determine the protective effects of kiwifruit seed oil on CCl₄-induced acute liver injury