Zobrazeno 1 - 10
of 553
pro vyhledávání: '"flavour compounds"'
Publikováno v:
Food Chemistry Advances, Vol 5, Iss , Pp 100744- (2024)
Spices are ingredients used to flavour, season and preserve foods besides their medicinal properties and health benefits. The flavour profiles, antioxidant activity, particle size distribution and functional properties of six underutilized ethnic spi
Externí odkaz:
https://doaj.org/article/0f0ef9f505de43229592058cab52ca07
Autor:
Minghong Bian, Yuli Fang, Tianmeng Yuan, Qiang Xu, Yubin Xia, Hongyi Tang, Yiling Feng, Baolin Han
Publikováno v:
Agriculture, Vol 14, Iss 7, p 1129 (2024)
In this experiment, we explored the chemical composition and community structure of Mulberry “Wuhedashi” (Morus alba L., hereinafter referred to as WHDS) in different stages and obtained data support for its resource utilisation. Five ripening st
Externí odkaz:
https://doaj.org/article/9db746fee9854aa6a8ee02db26e78378
Autor:
Xing Zhang, Shao-Quan Liu
Publikováno v:
Foods, Vol 13, Iss 7, p 991 (2024)
This study investigated the changes in colour, amino acids, and volatile flavour compounds in the enzymatic hydrolysates of chicken carcasses containing different types and amounts of reducing sugars (xylose, arabinose, glucose, and fructose), so as
Externí odkaz:
https://doaj.org/article/1874e4eff3ae43969adef117a0ea873d
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
Publikováno v:
Shipin gongye ke-ji, Vol 43, Iss 15, Pp 184-192 (2022)
A new type of oat yogurt was developed with oat milk and reconstituted milk as raw materials and commercial yogurt fermentation strains as starter. Sensory score and acidity were served as indexes, the effects of oat milk and reconstituted milk ratio
Externí odkaz:
https://doaj.org/article/19de432c2e11435b9a82236afe5e562c
Publikováno v:
Animal Bioscience, Vol 35, Iss 7, Pp 1080-1090 (2022)
Objective This study aimed to characterize the effect of pre-treated black garlic (BG) extracts addition into retorted Korean ginseng chicken soup (Samgyetang) on the fatty acid composition and flavour-related indexes. Methods Four different treatmen
Externí odkaz:
https://doaj.org/article/3f031f2c0d124a7b930310753a9ab2f1
Publikováno v:
Fermentation, Vol 9, Iss 9, p 830 (2023)
Fermentation of meat products refers to a series of physical, biological or chemical changes in raw meat that occurs under the actions of enzymes or via microbial fermentation and results in the formation of meat products with special flavours, colou
Externí odkaz:
https://doaj.org/article/9cde1c4a24da497694d56f20fbee01f9
Publikováno v:
Foods, Vol 12, Iss 18, p 3509 (2023)
Microbial inoculation in moromi fermentation has a great influence on the physicochemical and flavour properties of soy sauces. This work investigated the effect of inoculating Tetragenococcus halophilus and Wickerhamomyces anomalus on the flavour fo
Externí odkaz:
https://doaj.org/article/e79a7a9a58fd4a538073cb72137ae465
Autor:
L.V. Makinei, M.K. Hazarika
Publikováno v:
Current Research in Food Science, Vol 5, Iss , Pp 1038-1046 (2022)
The flavour network-based analysis of food pairing was applied to the sub-cuisines from Northeast India to examine the food pairing behaviour in terms of the co-occurrence of ingredients with the shared flavouring compounds in food recipes. The metho
Externí odkaz:
https://doaj.org/article/b22442e35a664502a776714683346ecb