Zobrazeno 1 - 10
of 17
pro vyhledávání: '"Xuelu Chi"'
Publikováno v:
Food Chemistry: X, Vol 23, Iss , Pp 101679- (2024)
The fermentation characteristics and aroma-producing properties of Lactobacilli could influence the flavour quality of fermented milk, an important influencing factor of consumers' preference. In this study, fermented milk was prepared using Lactobac
Externí odkaz:
https://doaj.org/article/617767a42d8a42ce8260698f3de9483b
Publikováno v:
Current Research in Food Science, Vol 9, Iss , Pp 100839- (2024)
The fermentation characteristics and aroma production properties of lactic acid bacteria can influence the flavor quality of fermented milk, which is one of the important factors influencing the consumer preference. In this study, fermented milk was
Externí odkaz:
https://doaj.org/article/1d73082c8e494d7697befc98301c203e
Publikováno v:
Current Research in Food Science, Vol 8, Iss , Pp 100673- (2024)
Milk authentication requires identification of the origin and assessment of the aroma characteristics. In this study, we analyzed 24 raw milk samples from different regions of China by profiling volatile flavors using headspace solid phase microextra
Externí odkaz:
https://doaj.org/article/355cc309f0e04d1abdf82ac1c8b34d0c
Publikováno v:
Foods, Vol 12, Iss 9, p 1868 (2023)
The flavor of fresh, raw milk is considered to be the key to maintaining the quality of dairy products, and is very crucial in affecting a consumer’s choice. To better understand the differences in flavor of fresh milk between feeding patterns, we
Externí odkaz:
https://doaj.org/article/a4b15ff3521a4ed78e60341bb97b898f
Publikováno v:
Foods, Vol 12, Iss 5, p 1071 (2023)
Volatile organic compounds (VOCs) make up milk flavor and are essential attributes for consumers to evaluate milk quality. In order to investigate the influence of heat treatment on the VOCs of milk, electronic nose (E-nose), electronic tongue (E-ton
Externí odkaz:
https://doaj.org/article/88dd57a3d6c543ce81183694cbf50270
Publikováno v:
Foods, Vol 11, Iss 22, p 3708 (2022)
In order to analyze the influence of key additives during processing on the flavor of infant formula, the headspace-gas chromatography-ion mobility spectrometry, electronic tongue, and electronic nose techniques were used to evaluate flavor during th
Externí odkaz:
https://doaj.org/article/bd41fe2b86984d42af14994e84242187
Publikováno v:
Molecules, Vol 24, Iss 15, p 2824 (2019)
Skim milk has a poor flavor due to the lack of fat. Finding ways to improve the flavor quality of skim milk has attracted the attention of more and more researchers. The purpose of this study was to create a skim milk product with good flavor by proc
Externí odkaz:
https://doaj.org/article/841d3948b81a40f39c6cfbbc78828a3a
Publikováno v:
Molecules, Vol 24, Iss 7, p 1338 (2019)
In this experiment, a new type of nutritional drink—millet skim milk beverage—was developed based on combining skim milk with millet and nutritional resource utilization. The effects of NaHCO3 concentrations in soaking water (0, 0.5 g/100 mL, and
Externí odkaz:
https://doaj.org/article/1f454702252d46ce8641d105d556b4df
Publikováno v:
Molecules, Vol 24, Iss 9, p 1650 (2019)
It is well known that the flavor of skim milk is inferior to whole milk due to the lack of fat. With the popularity of low-fat dairy products, improving the flavor of skim milk is a main focus for food scientists. During the production of skim milk,
Externí odkaz:
https://doaj.org/article/a2dd0de8ad084331ada8d61715b2121e
Autor:
Nasi Ai, Ruirui Liu, Xuelu Chi, Zheng Song, Yiwei Shao, Yanmei Xi, Tong Zhao, Baoguo Sun, Jianbo Xiao, Jianjun Deng
Publikováno v:
Food Chemistry. 423:136302
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f1ce05686c40205ec009d68f14725d48
https://doi.org/10.1016/j.foodchem.2023.136302
https://doi.org/10.1016/j.foodchem.2023.136302