Zobrazeno 1 - 10
of 451
pro vyhledávání: '"Flavor profile"'
Publikováno v:
Shipin Kexue, Vol 45, Iss 19, Pp 192-200 (2024)
This research investigated the impacts of various drying methods, including hot-air drying, hot-air-microwave drying, heat-pump drying, vacuum-freeze drying, microwave-vacuum drying, and multi-stage hot-air drying, on the physicochemical properties,
Externí odkaz:
https://doaj.org/article/d020b91884d24652b5c43e68f20cd018
Autor:
Brianda D. González-Orozco, Chloe J. McGovern, Sheryl A. Barringer, Christopher Simons, Rafael Jiménez-Flores, Valente B. Alvarez
Publikováno v:
Journal of Dairy Science, Vol 107, Iss 10, Pp 7718-7733 (2024)
ABSTRACT: The bacterium Lactobacillus kefiranofaciens OSU-BDGOA1 and yeast Kluyveromyces marxianus bdgo-ym6 were previously isolated from kefir grains and have shown probiotic traits in mono- and coculture. This research evaluates the effect of intro
Externí odkaz:
https://doaj.org/article/bdf8add040c4418ca597ad2bf16762e1
Publikováno v:
Food Chemistry: X, Vol 24, Iss , Pp 101924- (2024)
The interest of Chinese consumers in meat-free sausages has increased considerably due to their health benefits, but the aroma quality is far from reaching the traditional fermented meat sausages. This study evaluated the aroma characterization of Si
Externí odkaz:
https://doaj.org/article/63248bd7e8614f459ccce360b5a66da8
Publikováno v:
Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології, Vol 26, Iss 101, Pp 171-176 (2024)
New food trends have appeared in today's conditions, aimed at fast food establishments. Their assortment includes drinks that include drinking milk. In connection with many consumers with lactase deficiency, drinking lactose-free milk in beverages is
Externí odkaz:
https://doaj.org/article/7fa2d17e06f0489087b42209e17f679c
Publikováno v:
Food Chemistry: X, Vol 25, Iss , Pp 102066- (2025)
Grape maturity and yeast strains are crucial to determining young wine quality. This study evaluates the impact of three grape maturity levels with sugar contents of 22, 25, and 28°Brix combined with two S. cerevisiae strains selected from distinct
Externí odkaz:
https://doaj.org/article/562594ece8fc4753a6322c74a6cd52a0
Publikováno v:
Food Chemistry: X, Vol 22, Iss , Pp 101392- (2024)
The physicochemical characteristics of Jiupei are crucial in regulating the metabolism of microbial communities and the flavor profile of Baijiu during the fermentation process. This study systematically monitored the physicochemical characteristics
Externí odkaz:
https://doaj.org/article/82736a867cef4c04ac613d6c0d954c4c
Autor:
Zicheng Yi, Danqing Zhao, Tengwen Chang, Xiang Chen, Jianrong Kai, Yang Luo, Bangzhu Peng, Binkun Yang, Qian Ge
Publikováno v:
Foods, Vol 13, Iss 15, p 2468 (2024)
This study investigated the effects of high-hydrostatic-pressure (HHP) treatment of varying intensity (100–600 MPa) and duration (10–30 min) on polyphenols and volatile aromatic compounds in Marselan red wine. The types and concentrations of poly
Externí odkaz:
https://doaj.org/article/dca8ec1dff824737ad839cd051b13e28
Autor:
Ying Ma, Lijuan Han, Shengzhen Hou, Linsheng Gui, Shengnan Sun, Zhenzhen Yuan, Chao Yang, Zhiyou Wang, Baochun Yang
Publikováno v:
Animals, Vol 14, Iss 14, p 2113 (2024)
Substituting traditional protein feed with palm kernel meal (PKM) in the diet of Tibetan sheep can be a cost-effective feeding strategy. To determine the impact of PKM on flavor development in different adipose tissues of Tibetan sheep, subjects were
Externí odkaz:
https://doaj.org/article/22f3c7ac12af4d409f2a6bade09dc38f
Publikováno v:
Molecules, Vol 29, Iss 13, p 3060 (2024)
Coffee pulp wines were produced through the mixed fermentation of Saccharomyces cerevisiae, and the flavor and sensory characteristics were comparatively evaluated. A total of 87 volatile components were identified from five coffee pulp wines, of whi
Externí odkaz:
https://doaj.org/article/21e9250db8af45a6812021efc433928e
Publikováno v:
Foods, Vol 13, Iss 10, p 1489 (2024)
In the current study, an electronic nose (E-nose) and gas chromatography–ion mobility spectrometry (GC-IMS) were employed to investigate the volatile flavor compounds (VFCs) of intense flavor beef tallow (L) and ordinary beef tallow (P). The study
Externí odkaz:
https://doaj.org/article/8ab925d16c1849898a70fee756aef08b