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596 results on '"Lin, Hui-Wen"'

113. Screening and Identification of Yeasts from Fruits and Their Coculture for Cider Production.

Author

Hou, Chih-Yao, Huang, Pei-Hsiu, Lai, Yen-Tso, Lin, Shin-Ping, Liou, Bo-Kang, Lin, Hui-Wen, Hsieh, Chang-Wei, and Cheng, Kuan-Chen

Subjects
CIDER (Alcoholic beverage), PINEAPPLE, YEAST, RESPONSE surfaces (Statistics), FRUIT, ETHYL acetate, SACCHAROMYCES cerevisiae
Abstract

Coculturing non-Saccharomyces yeasts with Saccharomyces cerevisiae could enrich the aromatic complexity of alcoholic beverages during cider brewing. Therefore, the present study performed rapid strain screening via selective culture medium and aroma analysis and adopted a response surface methodology to optimize fermentation conditions to produce 2-phenylethyl acetate (PEA), which presents a rose and honey scent. The effects of coculturing yeasts on cider quality were evaluated through hedonic sensory analysis and the check-all-that-apply (CATA) method. Hanseniaspora vineae P5 and S. cerevisiae P1 produced ciders with high levels of PEA and 2-phenylethanol, respectively. The optimal fermentation process consisted of sequential inoculation with a 31 h delay between inoculations, followed by fermentation for 14.5 d at 18.7 °C, yielding 17.41 ± 0.51 mg/L of PEA, which was 4.6-fold higher than that obtained through the unoptimized fermentation process. Additionally, the CATA results revealed that the cider produced through coculturing was associated with descriptors such as "smooth taste", "honey", "pineapple", and "fruity", which can be attributed to the high ethyl acetate and PEA levels in the cider. [ABSTRACT FROM AUTHOR]

Published
2022
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122. P2Y12 Inhibitor Monotherapy with Clopidogrel versus Ticagrelor in Patients with Acute Coronary Syndrome Undergoing Percutaneous Coronary Intervention

Author

Chen, Po-Wei, primary, Feng, Wen-Han, additional, Ho, Ming-Yun, additional, Su, Chun-Hung, additional, Huang, Sheng-Wei, additional, Cheng, Chung-Wei, additional, Yeh, Hung-I, additional, Chen, Ching-Pei, additional, Huang, Wei-Chun, additional, Fang, Ching-Chang, additional, Lin, Hui-Wen, additional, Lin, Sheng-Hsiang, additional, Hsieh, I-Chang, additional, and Li, Yi-Heng, additional

Published
2020
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135. Risk of recurrent nontyphoid Salmonellabacteremia in human immunodeficiency virus-infected patients with short-term secondary prophylaxis in the era of combination antiretroviral therapy

Author

Chou, Yu-Ju, Lin, Hui-Wen, Yang, Chia-Jui, Chen, Mao-Yuan, Sheng, Wang-Huei, Liu, Wen-Chun, Chang, Sui-Yuan, Hung, Chien-Ching, Hsueh, Po-Ren, and Chang, Shan-Chwen

Abstract

Nontyphoid Salmonella(NTS) bacteremia causes high mortality and recurrence rates in human immunodeficiency virus (HIV)-infected patients. This study aimed to investigate the risk of recurrent NTS bacteremia in the era of combination antiretroviral therapy (cART).

Published
2024
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136. Nutritional composition in the chia seed and its processing properties on restructured ham-like products

Author

Ding, Yi, Lin, Hui-Wen, Lin, Yi-Ling, Yang, Deng-Jye, Yu, Yu-Shan, Chen, Jr-Wei, Wang, Sheng-Yao, and Chen, Yi-Chen

Abstract

Low-fat meat products always have harder texture, lower juiciness, and worse flavor. Due to their higher water-holding, water absorption, and organic molecule absorption, chia seeds (CHIA) have been applied in powders, nutrition bars, breads, and cookies. Hence, the objectives of this study were to: (1) analyze the nutritional compositions in CHIA; and (2) look for the possible application of CHIA on restructured ham-like products. CHIA has high amounts of α-linolenic acid, crude polysaccharides, and also contains essential amino acids, minerals, and polyphenols. Regarding processing properties of CHIA, a combination of CHIA and carrageenan (CA) increased (p<0.05) production yield of restructured ham-like products. A scanning electron microscope observation indicated that CHIA and CA addition can assist an emulsification in this ham-like product. Addition of 0.5% CA and 1.0% CHIA in this ham-like product showed the similar overall acceptance as products with added fat. Following storage at 4°C, higher (p<0.05) purge and centrifugation losses, as well as hardness of this ham-like product can be improved by adding CHIA and CA. CHIA addition also resulted in lower (p<0.05) lipid and protein oxidation, especially a 1.0% addition. In summary, due to both nutritional addition and improvements on physicochemical and sensorial properties of restructured ham-like products, CHIA seeds have great potential on the development of healthy and good-quality meat products.

Published
2024
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