Zobrazeno 1 - 10
of 1 144
pro vyhledávání: '"volatile flavor compounds"'
Publikováno v:
International Journal of Food Properties, Vol 27, Iss 1, Pp 462-477 (2024)
ABSTRACTGray 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) i
Externí odkaz:
https://doaj.org/article/3335760bb1b74e5384c79c3fbc613f0d
Autor:
Lian YANG, Tianyang WANG, Baozhu WU, Yiling XIONG, Yuwen YI, Kaixian ZHU, Xing QIAO, Jing DENG, Huachang WU
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 14, Pp 282-289 (2024)
To investigate the effects of Angel yeast, Meyerozyma guilliermondii, Saccharomyces cerevisiae, Zygosaccharomyces rouxii and Candida parapsilosis fermentation on volatile flavour compounds in bean paste, the volatile flavour substances of fermented b
Externí odkaz:
https://doaj.org/article/2bb8e0f6ee5b4b0d87955d3ed45d93e8
Autor:
Tianyang WANG, Ju GUAN, Jingjing LUO, Lian YANG, Changfu LI, Yiling XIONG, Yuwen YI, Mingfeng QIAO, Jing DENG, Huachang WU
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 14, Pp 234-244 (2024)
Cooking methods could have a great influence on the flavour of food, to investigate the effect of cooking methods on the aroma of pork, this study used electronic nose combined with gas chromatography-ion mobility spectrometry (GC-IMS) for multivaria
Externí odkaz:
https://doaj.org/article/c7187e4f9e7341ffa3dabdea09db2426
Autor:
Haibo WANG, Jianhui FU, Jincheng ZHONG, Jianhua FENG, Jing ZHAO, Tingting LI, Yinghua SHI, Xinglong ZHANG, Hang LI
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 11, Pp 79-85 (2024)
This study was conducted to explore the aging technology of high-grade beef, a total of 12 high-grade fattening Angus longissimus dorsi were selected and aged in dry or wet environment for 3, 5 and 7 d, and the meat basic physicochemical indexes, fre
Externí odkaz:
https://doaj.org/article/0190a4df739b4b5096a5852fc30b424f
Autor:
Xiaoming WANG, Jinming SHI, Minyi HAN, Xiaozhi WANG, Lingyun LI, Shuangshuang JIN, Huafa DONG
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 11, Pp 93-101 (2024)
To investigate the effects of different pasteurization processes (85 ℃ for 20 min and 75 ℃ for 30 min) on the edible quality and shelf life of white cut chicken, the samples were stored at 0~4 ℃ for 0-30-40 d, and the pH, color, texture, volati
Externí odkaz:
https://doaj.org/article/e52d87c228df4ed4a2c1bc9f3d183a0a
Publikováno v:
Shipin yu jixie, Vol 40, Iss 4, Pp 34-39 (2024)
Objective: This study aimed to explore the aroma differences of Pixian bean paste from different brands and establish an analytical method for quality evaluation and quality control methods in Douban Sauce, based on solid-phase microextraction (SPME)
Externí odkaz:
https://doaj.org/article/d44b9a6fc558443fb05ddb37e76da809
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 9, Pp 106-114 (2024)
In this paper, liquid-state fermented sauce mash with salt concentrations of 12% and 18% (w/v) was used as the research object, to explore the effect of gradient heating (15 ℃-20 ℃-25 ℃-30 ℃) on the microbial counting and flavor formation of
Externí odkaz:
https://doaj.org/article/716ecbc4cbd14cecaa181a93f1029866
Autor:
Jing Yang, Shu Shi, Ping Wang, Gui Peng Li, Huai Yao Wang, Wen Liang Wu, Zhang Luo, Qian Yang Gao, Zhen Dong Liu
Publikováno v:
Food Chemistry: X, Vol 23, Iss , Pp 101713- (2024)
To examine flavor variations in Xuanwei ham due to different cooking methods, we selected one-year cured Xuanwei ham and applied four techniques: dry frying (DF), baking (BA), steaming (ST), and boiling (BO). Organoleptic evaluation revealed ST recei
Externí odkaz:
https://doaj.org/article/ec83028f42874e519669ce7fd42cd722
Autor:
Zhongmeng Zhao, Yongshuang Wang, Qiang Li, Han Zhao, Yuanliang Duan, Xiaoping Wu, Zhipeng Huang, Huadong Li, Jian Zhou, Xingyu Chen
Publikováno v:
Heliyon, Vol 10, Iss 15, Pp e34797- (2024)
This study used Litopenaeus vannamei to compare the muscle nutritional quality and volatile flavor compounds of animals raised in the photovoltaic fishery culture model (PM) and the common pond breeding model (CM). Amino acids, fatty acids, and volat
Externí odkaz:
https://doaj.org/article/98e923b023a24269ba955555fa19a29a
Publikováno v:
Shipin yu jixie, Vol 40, Iss 3, Pp 210-216 (2024)
Objective: This study aimed to explore suitable drying methods for oil tea powder, making it easier for oil tea consumption and storage. Methods: Spray drying, vacuum freeze drying and vacuum drying were used to dry oil tea soup, and the quality (moi
Externí odkaz:
https://doaj.org/article/2d36fa07e890423b8578c4aa551f82c2