Zobrazeno 1 - 10
of 133
pro vyhledávání: '"aroma-active compound"'
Publikováno v:
Journal of Dairy Science, Vol 106, Iss 11, Pp 7432-7446 (2023)
ABSTRACT: Milk fan is an acid-curd cheese with strong national characteristics (a traditional dairy product of the Bai nationality with a shape like a piece of paper) and a long history in Yunnan province, China. In our previous study, we characteriz
Externí odkaz:
https://doaj.org/article/1d5ebb21909149749e99f1064b84aff2
Autor:
Xiaoyu Yang, Zijun Liu, Yanhao Zhang, Shuangzhi Zhao, Shigan Yan, Liping Zhu, Qingxin Zhou, Leilei Chen
Publikováno v:
Foods, Vol 13, Iss 15, p 2347 (2024)
Mulberry leaf tea (MT) is a popular Chinese food with nutrition and medicinal functions. Solid-state fermentation with Eurotium cristatum of MT (FMT) can improve their quality. Differences in chromaticity, taste properties, and flavor characteristics
Externí odkaz:
https://doaj.org/article/c0cb2096472e4146bdf96e44ea1824f5
Publikováno v:
Food Chemistry: X, Vol 21, Iss , Pp 101170- (2024)
To attain the differences in the flavor profile of Douchi, the key aroma-active compounds of three types of Douchi were investigated. The “Sauce-like”, “Smoky”, “Nutty”, “Roast”, “Caramel”, and “Flower” of Douchi were favored
Externí odkaz:
https://doaj.org/article/f53d37f8f19a4fedba170644b392035c
Publikováno v:
Applied Sciences, Vol 14, Iss 12, p 4979 (2024)
Changing consumer preferences and increasing demands require adjustments in brewery operations and beer production methods. Recent trends indicate a marked decline in interest in high-alcohol beers and an increasing demand for low- and no-alcohol alt
Externí odkaz:
https://doaj.org/article/773dfe3e38b64b159c7ebc21706d4ff0
Akademický článek
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Publikováno v:
Journal of Dairy Science, Vol 105, Iss 7, Pp 5622-5640 (2022)
ABSTRACT: Cheddar cheese is the most popular cheese in the United States, and the demand for specialty categories of cheese, such as smoked cheese, are rising. The objective of this study was to characterize the flavor differences among Cheddar chees
Externí odkaz:
https://doaj.org/article/44f52a47d5474df6a8d85151c641500c
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
Akademický článek
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Akademický článek
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Autor:
Yonathan Asikin, Mutsumi Kawahara, Sora Kochi, Ryota Maekawa, Yuta Omine, Makoto Takeuchi, Kensaku Takara, Koji Wada
Publikováno v:
Chemosensors, Vol 11, Iss 10, p 512 (2023)
The recent increase in demand for Okinawan pineapples has necessitated the development of new varieties with attractive aromas. This study aimed to evaluate the volatile characteristics of five Okinawan pineapple breeding lines, i.e., ‘No. 22’,
Externí odkaz:
https://doaj.org/article/0f020035c65d4ae194dd9f89fed2caef