Zobrazeno 1 - 10
of 664
pro vyhledávání: '"flavor substances"'
Autor:
Meng WEI, Wenna ZHANG, Aiyun HAN, Libin XIE, Xiaochang LIU, Songshan ZHANG, Peng XIE, Baozhong SUN
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 20, Pp 390-397 (2024)
Flavor significantly influences the quality of meat and meat products. The dynamic equilibrium between the release and retention of volatile flavor compounds, influenced by the interaction of muscle proteins and flavor compounds, is crucial in determ
Externí odkaz:
https://doaj.org/article/acbefaa24b884b6a8e1210a0f0420754
Publikováno v:
Shipin Kexue, Vol 45, Iss 17, Pp 127-134 (2024)
In order to explore the influence of different heating temperatures on the composition of aroma substances and the sensory attribute intensity of Xinjiang spicy chicken seasoning sauce, descriptive sensory evaluation and headspace solid-phase microex
Externí odkaz:
https://doaj.org/article/ce03e326ea3544abb786fbfa1c67f3a9
Publikováno v:
Shipin Kexue, Vol 45, Iss 18, Pp 183-189 (2024)
This study was undertaken in order to evaluate the effects of different processing techniques, namely, enzyme-assisted cold-pressing, Soxhlet extraction and aqueous enzymatic extraction on the basic physicochemical properties, antioxidant activity, f
Externí odkaz:
https://doaj.org/article/7c3fe6a615aa45418566a8e2f5e5b007
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 17, Pp 282-293 (2024)
To explore the different extraction methods and traditional refining process of squid visceral fish oil and its quality changes, the deep-sea squid viscera from the Equator, Argentina, and the North Pacific were used as raw materials in this study. F
Externí odkaz:
https://doaj.org/article/289d202ad8a344e994bf4ccd46fabee2
Publikováno v:
Shipin Kexue, Vol 45, Iss 15, Pp 94-102 (2024)
To solve the current problems of fermented glutinous rice wine produced with traditional Jiuqu as a fermentation starter such as unstable quality, weak aroma and high alcohol content, this study selected non-Saccharomyces yeast strains with ester-pro
Externí odkaz:
https://doaj.org/article/cb14aa7a856b43c9a205dab93f93f81c
Publikováno v:
Shipin Kexue, Vol 45, Iss 16, Pp 329-336 (2024)
Flavor substances endow foods with unique characteristics, which determine the aroma and taste sensory attributes of foods, directly affect food quality and reflect the characteristic quality and quality requirements of foods. Flavor substances play
Externí odkaz:
https://doaj.org/article/af35ff4d5c2c45929e457155e2c0625e
Publikováno v:
Shipin Kexue, Vol 45, Iss 16, Pp 97-104 (2024)
This study aimed to analyze the effect of Issatchenkia orientalis on the microbial community structure and volatile flavor substance synthesis in Nongxiangxing Baijiu Jiupei in order to explore its effect on the microbial interaction and metabolism i
Externí odkaz:
https://doaj.org/article/e7310bbb9ec347c3a84a4bf8ef31fb16
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 16, Pp 114-120 (2024)
Objective: To investigate the effects of different thermal reaction conditions (temperature, pH, reaction time and substrate molar ratio) on the simultaneous generation pattern of 3 important dicarbonyl compounds (DCs) and the corresponding flavor su
Externí odkaz:
https://doaj.org/article/17ac48280494444fa4547944ba8259d9
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 16, Pp 282-291 (2024)
To investigate the distribution of the 'grassy flavor' in mulberry leaves, the study focused on the 'Guangdong Mulberry No.11' cultivar, which was widely grown in the southern region of China. Analyzing the volatile components of different leaf posit
Externí odkaz:
https://doaj.org/article/55b1738d6c094941a343966bf9e719fc
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 15, Pp 126-136 (2024)
This study investigated the effects of three common thermal processing methods (boiling, steaming, and frying) on the color, nutritional composition, fatty acid profile, volatile base nitrogen (TVB-N), and fat oxidation of crayfish hepatopancreas. El
Externí odkaz:
https://doaj.org/article/869401ba8cf84947ae41d01849c406d6