Aging is a complex biological process characterized by a progressive loss of physiological integrity and increased vulnerability to age-related diseases. Adipose tissue plays central roles in the maintenance of whole-body metabolism homeostasis and has recently attracted significant attention as a...

Aging improves the flavor of wines and contributes to their stability. This paper investigated the pattern of quality changes during the aging period using fig wine as the research object. Changing patterns in higher alcohols, organic acids, volatile flavor substances, electrochemical indexes and...

Postmortem aging is a critical approach to improving the eating quality of meat, such as tenderness, juiciness, and flavor. There are three common aging methods, namely wet aging, dry aging, and their combination, each of which has its own characteristics. The final goal of these aging methods is...

The effect of micro-oxygenation (MOX) technique on quality and sensorial characteristics of balsamic vinegar was investigated, aiming to aging acceleration. Aging experiments were conducted using a multiple diffuser micro-oxygenator for up to 6 months with an oxygen flow of 30 mg/L/month, including ...

Aging aroma is an intriguing but an understudied phenomenon in baijiu. The aromatic characteristics of Qingxiangxing (QXX) baijiu stored for 45 years (aged) were investigated using the sensomics approach and were compared with those of young baijiu (0 year-old). Aroma extract dilution analysis...

The life expectancy of the global population has increased. Aging is a natural physiological process that poses major challenges in an increasingly long-lived and frail population. Several molecular mechanisms are involved in aging. Likewise, the gut microbiota, which is influenced by environmental ...

Immune suppression in elderly individuals is one of the most important hygienic problems in aged societies. The primary immune organ thymus is histologically and functionally reduced by aging, which is known as thymic involution. The thymus is also involuted by nutritional deficiency, which...

The experiment studied the effects of container material, i.e. unglazed pottery pot, old oak barrel and micro-oxygen pot, on the basic electrochemical parameters, physicochemical indexes and the organoleptic profile of wine during 9-month aging. Cabernet Sauvignon dry red wine from the eastern foot ...

In this study, we evaluate the effect of gelatin coating and sonication of wet-aged pork loin on quality. The moisture content of wet-aged pork loin with sonication and gelatin coating was the highest in the G5S sample (5% gelatin coating and sonication), while the moisture content of wet-aged pork ...

The aged Chinese liquor, Baijiu, is highly valued for its superior organoleptic qualities. However, since age-authentication method and aging-mechanism elucidation of Baijiu is still in the exploratory stage, high-quality aged Baijiu is often replaced by lower-quality, less-aged product with...