Zobrazeno 1 - 10
of 247
pro vyhledávání: '"off-flavours"'
Publikováno v:
Aquaculture, Fish and Fisheries, Vol 4, Iss 5, Pp n/a-n/a (2024)
ABSTRACT In recirculating aquaculture systems (RAS), off‐flavours accumulated in fish muscle tissue can be problematic in terms of consumer acceptance and the reputation of farmed fish products. Off‐flavours often give fish earthy, muddy, or othe
Externí odkaz:
https://doaj.org/article/535773fe64774134b95c46b866b88f8f
Autor:
Pierre Moulis, Cécile Miot-Sertier, Céline Franc, Laurent Riquier, Beata Beisert, Stéphanie Marchand, Gilles de Revel, Doris Rauhut, Patricia Ballestra
Publikováno v:
OENO One, Vol 58, Iss 3 (2024)
The presence of mousy off-flavours in wine, attributed to the production of N-heterocycles by lactic acid bacteria or Brettanomyces bruxellensis, poses a significant challenge in the winemaking industry. This study is the first one to investigate the
Externí odkaz:
https://doaj.org/article/530305b8512847c6b2af946025f6078f
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
Autor:
Adeline Karolkowski, Emmanuelle Meudec, Antoine Bruguière, Anne-Claire Mitaine-Offer, Emilie Bouzidi, Loïc Levavasseur, Nicolas Sommerer, Loïc Briand, Christian Salles
Publikováno v:
Metabolites, Vol 13, Iss 8, p 964 (2023)
In the context of climate change, faba beans are an interesting alternative to animal proteins but are characterised by off-notes and bitterness that decrease consumer acceptability. However, research on pulse bitterness is often limited to soybeans
Externí odkaz:
https://doaj.org/article/b9163efcfe624da4b7717dac20bb9caf
Autor:
Królak, Kamil
Publikováno v:
Acta Innovations. (41):65-80
Externí odkaz:
https://www.ceeol.com/search/article-detail?id=1021183
Publikováno v:
Molecules, Vol 28, Iss 10, p 4201 (2023)
The globalisation of the beer market forces brewers to have methodologies that rapidly evaluate the evolution of beer flavour stability. Commonly used forced ageing methods have limitations since temperature and transportation conditions (temperature
Externí odkaz:
https://doaj.org/article/6886456afe20469ba6bda7cece2f1e21
Publikováno v:
Molecules, Vol 28, Iss 8, p 3298 (2023)
Despite the many advantages of pulses, they are characterised by off-flavours that limit their consumption. Off-notes, bitterness and astringency contribute to negative perceptions of pulses. Several hypotheses have assumed that non-volatile compound
Externí odkaz:
https://doaj.org/article/0e3bc9ddc0a64d61b29ea84b79d8c2a1
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:
Membranes, Vol 12, Iss 10, p 988 (2022)
Due to the lack of studies addressing the influence of real food matrices on integrated organophilic pervaporation/fractionated condensation processes, the present work analyses the impact of the real matrix of sardine cooking wastewaters on the frac
Externí odkaz:
https://doaj.org/article/b2151dd988e542d2af35bcb876b52f3a
Publikováno v:
Membranes, Vol 12, Iss 9, p 875 (2022)
A mathematical model of fractionated condensation is proposed for predicting the recovery and fractionation of target aromas from red wine fermentation headspaces in order to remove off-flavours. The applicability of the model is assessed for two dif
Externí odkaz:
https://doaj.org/article/93e9347d45d047f1bf3a0148a9a75bcc