Výsledky vyhledávání - "V. V. Kamadia"

Cooking and Packaging Methods Affect Consumer Acceptability and Shelf Life of Ready-to-Eat Gulf Brown Shrimp

Autor: Mark W. Schilling, D. L. Marshall, V. V. Kamadia

Publikováno v: Journal of Aquatic Food Product Technology. 22:146-159

The objective of this research was to determine the relationships between volatile flavor compound composition, consumer acceptability, sensory descriptors, and refrigerated shelf life of medium Gulf of Mexico brown shrimp that was packaged in air, m

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::a1938684e2d358104094d318ee040a11
https://doi.org/10.1080/10498850.2011.632709

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Relationships between Odorant Concentration and Aroma Intensity

Autor: Youngmo Yoon, Douglas L. Marshall, V. V. Kamadia, Mark W. Schilling

Publikováno v: Journal of Food Science. 71:S193-S197

Aroma intensity of 5 concentrations (0.5, 2.5, 12.5, 62.5, and 312.5 ppm) of dimethyl trisulfide, methional [3-(methylthio) propionaldehyde], linalool (3,7-dimethyl-1, 6-octadien-3-ol), and vanillin (4-hydroxy-3-methoxybenzaldehyde) were evaluated by

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::9e8edd36646fa78976a2249a94967813
https://doi.org/10.1111/j.1365-2621.2006.tb15640.x

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