Zobrazeno 1 - 10
of 110
pro vyhledávání: '"volatile aroma components"'
Publikováno v:
Frontiers in Bioengineering and Biotechnology, Vol 12 (2024)
Introduction: Cigar wrapper leaves (CWLs) plays a crucial role in reflecting cigar overall quality. Originating from the Qinba region of China, Fangxian Huangjiu (FHJ) is distinctive from other varieties of Huangjiu.Methods: To investigate the effect
Externí odkaz:
https://doaj.org/article/d3f00f509c454b67a5437231d93abfa2
Publikováno v:
Mljekarstvo, Vol 74, Iss 4, Pp 285-295 (2024)
In this study, cheese chips were made using full-fat, half-fat, and non-fat Dil cheeses. Full-fat chips were brighter and yellower. Additionally, full-fat chips were also harder, more fragile (p
Externí odkaz:
https://doaj.org/article/a6fed454f744449d97650f42686f941c
Publikováno v:
Foods, Vol 13, Iss 18, p 2918 (2024)
In recent years, Aksu apple has become popular with consumers because of its unique texture and taste. At present, maintaining quality during storage is the key problem with the apples in the Aksu region. 1-Methylcyclopropene (1-MCP) can delay fruit
Externí odkaz:
https://doaj.org/article/b3dcc14c6b4a4b4287f06d01c7cacda2
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 13, Pp 53-62 (2023)
Six mulberry varieties in Shandong Province were used to investigate their quality, physiological properties and volatile aroma components by sensory evaluation, physicochemical analysis and gas chromatography-mass spectrometry techniques. The result
Externí odkaz:
https://doaj.org/article/b871de5f5c11460c9bd7acdf825d909b
Analysis of Fatty Acid Composition and Volatile Flavor Composition of Different Parts of Beef Tallow
Publikováno v:
Liang you shipin ke-ji, Vol 31, Iss 3, Pp 91-97 (2023)
To smelt beef tallow by using 1 000 kg as the mass of each sample of beef fat, and the fatty acid composition of the obtained butter including perirenal fat, abdominal fat and segmented fat was analyzed by gas chromatography (GC), and the volatile fl
Externí odkaz:
https://doaj.org/article/4b930dd28e4e46838d369ec311780c44
Autor:
Ruxianguli Maimaitiyiming, Huimin Zhang, Jiayi Wang, Liang Wang, Lei Zhao, Bingze Liu, Keping Chen, Aihemaitijiang Aihaiti
Publikováno v:
Foods, Vol 13, Iss 7, p 1104 (2024)
Jam is a popular traditional and modern food product for daily consumption. However, the benefits of mixed jams over single-fruit jams have not been thoroughly explored, with analyses limited to superficial indices. In this study, Xinjiang special Mo
Externí odkaz:
https://doaj.org/article/e8be7748802d48d0a0a7cd4e9d83d9d5
Akademický článek
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Akademický článek
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Publikováno v:
Shipin gongye ke-ji, Vol 43, Iss 13, Pp 242-250 (2022)
Asparagus-kiwifruit wine was prepared by mixed fermentation of squeezed asparagus byproducts and kiwifruit juice. The volatile aroma components of asparagus-kiwifruit wine in the early, middle, late, post-fermentation and aging stages were analyzed b
Externí odkaz:
https://doaj.org/article/850766fe15ba4e23b08342e6d038922e
Autor:
Jinfeng SHENG, Kun CHEN, Xuefeng WANG, Dongqing YE, Dongning LING, Yawen LEI, Xuemei HE, Jian SUN
Publikováno v:
Shipin gongye ke-ji, Vol 43, Iss 9, Pp 108-118 (2022)
The effects of heat pump drying, microwave drying and vacuum freeze drying on the color, powder properties, amino acid components and volatile components in mulberry leaf powder were compared and analyzed. The results showed that L* and b*were the hi
Externí odkaz:
https://doaj.org/article/6e4ceccaf6ea46f699a97f6f0c19d6a5