Zobrazeno 1 - 10
of 42 289
pro vyhledávání: '"flavor compounds"'
Autor:
Yu, Xiaomin1 (AUTHOR), Fu, Xujun1 (AUTHOR), Yang, Qinghua1 (AUTHOR), Jin, Hangxia1 (AUTHOR), Zhu, Longming1 (AUTHOR), Yuan, Fengjie1,2,3,4 (AUTHOR) fjyuanhz@126.com, Wang, Cong (AUTHOR) congwang@njau.edu.cn
Publikováno v:
Journal of Food Processing & Preservation. 11/18/2024, Vol. 2024, p1-13. 13p.
Autor:
Jiang, Pengfei1 (AUTHOR), Liu, Yang1 (AUTHOR), Huang, Jiabo1 (AUTHOR), Fu, Baoshang1 (AUTHOR), Wang, Kaihua2 (AUTHOR) 13664217051@163.com, Xu, Zhe3 (AUTHOR) dlpuxz@163.com
Publikováno v:
Food Science & Nutrition. Oct2024, Vol. 12 Issue 10, p8353-8363. 11p.
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 23, Pp 84-93 (2024)
In this study, strains of Lactobacillus plantarum (LP), Lactobacillus acidophilus (LA), Lactobacillus brevis (LGG), and Leuconostoc mesenteroides (LM) were used as fermentation strains to produce acidifiers from the concentrated pear juice residue in
Externí odkaz:
https://doaj.org/article/69449097b22c4179a0cbb6f5a270199b
Publikováno v:
International Journal of Food Properties, Vol 27, Iss 1, Pp 462-477 (2024)
Gray sufu is a traditional Chinese fermented soybean curd, and its flavor is significantly influenced by bacterial community. In this study, volatile flavor compounds (VFCs) were examined by headspace solid‐phase microextraction (HS-SPME) in conjun
Externí odkaz:
https://doaj.org/article/3335760bb1b74e5384c79c3fbc613f0d
Autor:
Xie, Chunzhi1 (AUTHOR), Zhou, Kexin1 (AUTHOR), Ren, Jingjing1 (AUTHOR), Tang, Yue1 (AUTHOR), Yuan, Heng1 (AUTHOR), Liu, Enqi1 (AUTHOR) le@xzit.edu.cn, Wang, Yu2,3 (AUTHOR) wang_yu@gmc.edu.cn
Publikováno v:
International Journal of Food Properties. 2024, Vol. 27 Issue 1, p462-477. 16p.
Autor:
Xiaoge HOU, Junpeng FAN, Fuli GUO, Zheng LI, Xin HU, Ming HUI, Ruifang LI, Xiyu SUN, Chunmei PAN
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 24, Pp 133-146 (2024)
Wheat was the main raw material for producing daqu, but the diversity in the characteristics of wheat varieties influenced daqu production. To investigate the effects of wheat varieties on the bacterial community and the flavor-related metabolites in
Externí odkaz:
https://doaj.org/article/dbe1f0935edf49f2b96a99007939369e
Autor:
蒋黎艳1，邓志薇1，李佳灵1，朱定萍2，肖新生1 JIANG Liyan1, DENG Zhiwei1, LI Jialing1, ZHU Dingping2, XIAO Xinsheng
Publikováno v:
Zhongguo youzhi, Vol 49, Iss 9, Pp 66-71 (2024)
为了对浓香菜籽油的风味品质控制及产业的健康发展提供参考，概述了浓香菜籽油中的挥发性风味物质，并总结了浓香菜籽油挥发性风味物质种类和含量的影响因素。浓香菜籽油中主要的挥
Externí odkaz:
https://doaj.org/article/56a951f8dcbe4cb79e2ec5c5bbf10ecf
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