Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Yige SHI"'
Autor:
Yimeng Shan, Dandan Pu, Boya Cao, Yige Shi, Pei Li, Jian Xiong, Ku Li, Baoguo Sun, Yuyu Zhang
Publikováno v:
Food Chemistry: X, Vol 22, Iss , Pp 101339- (2024)
This study investigated the savory intensity of aroma-active compounds derived from yeast extract Maillard reaction models. Sensory evaluation results revealed that beef flavoring model (28.00 g) exhibited the highest savory perception intensity when
Externí odkaz:
https://doaj.org/article/3e687138148d47eaae00776de2577850
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 4, Pp 250-260 (2024)
Investigation of the aroma differences among different kinds of soy sauces is beneficial for controlling their flavor quality and processing improvement from the perspectives of raw materials and brewing techniques. The aroma compounds in ten premium
Externí odkaz:
https://doaj.org/article/42945d5d1feb43c683c51cbbdab5380f
Publikováno v:
Foods, Vol 13, Iss 8, p 1266 (2024)
An online survey was conducted to show that most respondents preferred sports drinks with sweet and fruity characteristics. Eleven sports drinks with higher consumers’ preferences were further selected for aroma and taste evaluation. Temporal domin
Externí odkaz:
https://doaj.org/article/d7ddf5e2ea5c4715b37bebf48c7f9de6
Autor:
Dandan Pu, Yige Shi, Ruixin Meng, Qianqian Yong, Zongyi Shi, Dandan Shao, Baoguo Sun, Yuyu Zhang
Publikováno v:
Foods, Vol 12, Iss 19, p 3693 (2023)
Screening the suitability of soy sauce for specific cooking methods from various products is beneficial for the fine development of the soy sauce industry. Multiple sensory evaluation and gas chromatography-mass spectrometry/olfactometry (GC-MS/O) an
Externí odkaz:
https://doaj.org/article/67cff66e43134d4192daba1b6ecf512c
Publikováno v:
Foods, Vol 12, Iss 16, p 3136 (2023)
The unique odors of yeast proteins (YPs) are decisive for their application in meat substitutes. Sensory evaluation, electronic nose, and gas chromatography–mass spectrometry/olfactory (GC-MS/O) were combined to characterize the aroma profiles and
Externí odkaz:
https://doaj.org/article/7272d234fdb64739892b6ab20345f3ef
Publikováno v:
Foods, Vol 11, Iss 21, p 3408 (2022)
Organic acids could improve the food flavor, maintain the nutritional value, and extend the shelf life of food. This review summarizes the detection methods and concentrations of organic acids in different foods, as well as their taste characteristic
Externí odkaz:
https://doaj.org/article/99fd4e79674c4bb2b00718fe3d730558
Publikováno v:
Micro & Nano Letters. 15:1017-1022
Spherical gamma-alumina (γ-Al2O3) has a wide range of applications in the field of adsorption due to its low bulk density, larger pore size, higher strength and thermal stability. In this study, spherical γ-Al2O3 with macro-mesopores was prepared w
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::04d36050b3681e75eb2be173cd4e253f
https://doi.org/10.1049/mnl.2020.0271
https://doi.org/10.1049/mnl.2020.0271