Zobrazeno 1 - 10
of 678
pro vyhledávání: '"Off-flavour"'
Publikováno v:
Food Technology and Biotechnology, Vol 62, Iss 2, Pp 177-187 (2024)
Research background. Among legumes, peas are characterised by their high protein content, low glycaemic index and exceptional versatility. However, their potential as a food is often compromised by their undesirable off-flavour and taste. Hence, this
Externí odkaz:
https://doaj.org/article/c7835dee5a574f29aaac047034ca6016
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 20, Pp 338-348 (2023)
A method for the rapid identification of off-flavoured raw pork was investigated in this study as the off-flavoured raw pork often found in slaughtering and quarantine and brought the economic loss to the pork industry. The electronic nose (e-nose) w
Externí odkaz:
https://doaj.org/article/aaba80b389b44c22a1fde8ec5d6e98e4
Autor:
Muzi Tangyu, Michel Fritz, Jan Patrick Tan, Lijuan Ye, Christoph J. Bolten, Biljana Bogicevic, Christoph Wittmann
Publikováno v:
Microbial Cell Factories, Vol 22, Iss 1, Pp 1-21 (2023)
Abstract Background The global market of plant-based milk alternatives is continually growing. Flavour and taste have a key impact on consumers’ selection of plant-based beverages. Unfortunately, natural plant milks have only limited acceptance. Th
Externí odkaz:
https://doaj.org/article/cb928752bfc24f8b880993895cc1397b
Autor:
Sandeep Kumar, Sagar Banerjee, Amandeep Kaur, Minnu Sasi, Sweta Kumari, Archana Sachdev, Anil Dahuja
Publikováno v:
Food Technology and Biotechnology, Vol 61, Iss 4, Pp 514-522 (2023)
Research background. Soybean (Glycine max (L.) Merr) is a nutrient-rich crop with a high protein content and various bioactive compounds with health-promoting properties. Nevertheless, it is poorly accepted as a food by consumers due to its off-flavo
Externí odkaz:
https://doaj.org/article/ea11070b592041729030db30e6e0d4ba
Publikováno v:
OENO One, Vol 57, Iss 3 (2023)
Climate change is an environmental challenge that impacts the wine industry due to frequent sunburn damage triggered by heat waves, sun radiation and severe water deficits. This leads to severe yield losses and sensory changes in the resulting wines,
Externí odkaz:
https://doaj.org/article/d4d13303757041f09cf9786491e98df2
Akademický článek
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Akademický článek
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Autor:
Pierre Moulis, Cécile Miot-Sertier, Laure Cordazzo, Olivier Claisse, Céline Franc, Laurent Riquier, Warren Albertin, Stéphanie Marchand, Gilles De Revel, Doris Rauhut, Patricia Ballestra
Publikováno v:
OENO One, Vol 57, Iss 2 (2023)
In recent years, the frequency of occurrence of mousy off-flavours in wines has increased. This could be caused by the significant decrease in sulphur dioxide addition during processing, the increase in pH or even the trend for spontaneous fermentati
Externí odkaz:
https://doaj.org/article/c4f307318525408a9e7686d6296a5781
Publikováno v:
Journal of Central European Agriculture, Vol 22, Iss 2, Pp 408-419 (2021)
Atypical aging off-flavour (UTA) is not a common wine fault but it is still an interesting topic, due to the complexity of the occurrence, chemical markers, and sensory descriptors. Although 2-aminoacetophenone (AAP) is the main chemical marker, an i
Externí odkaz:
https://doaj.org/article/e5d37260e1ef4877b4f2d66ee6211b21
Akademický článek
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