Research progress on the application of ceramics in typical brewing food in China
With the continuous development of ceramic material technology, exploring and expanding the application of ceramics in brewing food has become a new research topic. The article introduces the preparation and types of ceramics and elaborates on the research progress of ceramics in the application of...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
The Editorial Office of Food and Machinery
2024-10-01
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| Series: | Shipin yu jixie |
| Subjects: | |
| Online Access: | http://www.ifoodmm.com/spyjx/article/abstract/20241034?st=article_issue |
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| _version_ | 1850227302902792192 |
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| author | WANG Xiaona ZONG Hong LIU Fei QIN Yujia LI Yuxin SUN Shuguo |
| author_facet | WANG Xiaona ZONG Hong LIU Fei QIN Yujia LI Yuxin SUN Shuguo |
| author_sort | WANG Xiaona |
| collection | DOAJ |
| description | With the continuous development of ceramic material technology, exploring and expanding the application of ceramics in brewing food has become a new research topic. The article introduces the preparation and types of ceramics and elaborates on the research progress of ceramics in the application of alcoholic beverages, seasonings, and pickled products. It focuses on analyzing the possible mechanisms of the influence of ceramics on the quality of these typical brewed foods and summarizes the current challenges faced by ceramics in the application of brewed foods. |
| format | Article |
| id | doaj-art-eae7ca5856e54bee93f7fa36f03e15a7 |
| institution | OA Journals |
| issn | 1003-5788 |
| language | English |
| publishDate | 2024-10-01 |
| publisher | The Editorial Office of Food and Machinery |
| record_format | Article |
| series | Shipin yu jixie |
| spelling | doaj-art-eae7ca5856e54bee93f7fa36f03e15a72025-08-20T02:04:52ZengThe Editorial Office of Food and MachineryShipin yu jixie1003-57882024-10-01401024324810.13652/j.spjx.1003.5788.2024.800471003-5788（2024）10-0243-06Research progress on the application of ceramics in typical brewing food in ChinaWANG Xiaona0ZONG Hong1LIU Fei2QIN Yujia3LI Yuxin4SUN Shuguo5Foshan University, Foshan, Guangdong528000, ChinaCentral South University of Forestry Science and Technology, Changsha, Hunan410004, ChinaCentral South University of Forestry Science and Technology, Changsha, Hunan410004, ChinaCentral South University of Forestry Science and Technology, Changsha, Hunan410004, ChinaCentral South University of Forestry Science and Technology, Changsha, Hunan410004, ChinaCentral South University of Forestry Science and Technology, Changsha, Hunan410004, ChinaWith the continuous development of ceramic material technology, exploring and expanding the application of ceramics in brewing food has become a new research topic. The article introduces the preparation and types of ceramics and elaborates on the research progress of ceramics in the application of alcoholic beverages, seasonings, and pickled products. It focuses on analyzing the possible mechanisms of the influence of ceramics on the quality of these typical brewed foods and summarizes the current challenges faced by ceramics in the application of brewed foods.http://www.ifoodmm.com/spyjx/article/abstract/20241034?st=article_issueceramicalcoholic beveragescondimentpickled productsinfluence mechanism |
| spellingShingle | WANG Xiaona ZONG Hong LIU Fei QIN Yujia LI Yuxin SUN Shuguo Research progress on the application of ceramics in typical brewing food in China Shipin yu jixie ceramic alcoholic beverages condiment pickled products influence mechanism |
| title | Research progress on the application of ceramics in typical brewing food in China |
| title_full | Research progress on the application of ceramics in typical brewing food in China |
| title_fullStr | Research progress on the application of ceramics in typical brewing food in China |
| title_full_unstemmed | Research progress on the application of ceramics in typical brewing food in China |
| title_short | Research progress on the application of ceramics in typical brewing food in China |
| title_sort | research progress on the application of ceramics in typical brewing food in china |
| topic | ceramic alcoholic beverages condiment pickled products influence mechanism |
| url | http://www.ifoodmm.com/spyjx/article/abstract/20241034?st=article_issue |
| work_keys_str_mv | AT wangxiaona researchprogressontheapplicationofceramicsintypicalbrewingfoodinchina AT zonghong researchprogressontheapplicationofceramicsintypicalbrewingfoodinchina AT liufei researchprogressontheapplicationofceramicsintypicalbrewingfoodinchina AT qinyujia researchprogressontheapplicationofceramicsintypicalbrewingfoodinchina AT liyuxin researchprogressontheapplicationofceramicsintypicalbrewingfoodinchina AT sunshuguo researchprogressontheapplicationofceramicsintypicalbrewingfoodinchina |