Results 41 to 50 of about 1,693,639 (223)

Improving the Physicochemical Properties, Organic Acids, Amino Acids, Volatile Organic Compounds, and Metabolites of Laohan Melon Juice Through Fermentation With Different Lactic Acid Bacteria

AgriFood: Journal of Agricultural Products for Food, EarlyView.
Fermentation with lactic acid bacteria could improve amino acids, volatile organic compounds (VOCs), and nonvolatile metabolites of Laohan melon juice (LMJ), which provides theoretical guidance for the development of Laohan melon beverage and advances knowledge of the metabolic mechanisms of VOCs in LMJ.
Yun Xie, Sihan Hou, Mingdong Tan, Jianqiao Jiang, Yue Hu, Yiwen Chen, Yongkang Li, Miao Cui, Jianming Niu, Weidong Cheng, Xilei Pu, Yuyun He, Feifei Gao   +12 more
wiley   +1 more source

The Czech hop hybrid variety - Part I.

Kvasný průmysl, 2013
The Vital hop variety was first registered in 2008. Vital is genetically most related to Agnus, another Czech variety. The yield potential is 2.0 to 2.5 t/ha. With respect to its content of α-bitter acids of 10 to 15 % it belongs to the bitter cultivars.
Karel KROFTA, Josef PATZAK, Vladimír NESVADBA, Alexandr MIKYŠKA, Martin SLABÝ, Pavel ČEJKA   +5 more
doaj   +1 more source

Isomerization of bitter acids during the brewing process [PDF]

, 2015
Beer is the world's oldest and most widely consumed alcoholic beverage. The transformation of bitter acids to iso-α and iso-ß-acids is recognized as the key step of beer production.
Dawidowicz, Andrzej L., Dybowski, Michal P., Typek, Rafal, Bernacik, Katarzyna   +3 more
core   +2 more sources

Associations Between Multiple Chemosensory Dysfunction and Cognition

International Forum of Allergy &Rhinology, EarlyView.
Key Points This study supports the association between chemosensory dysfunction and cognition. We introduce methods of assessing trigeminal function with the Medoc TSA‐II thermoprobe. Our results identify an association between subjective trigeminal dysfunction and cognition.
Michelle Yu, Stephanie M. Horton, Tiffany Chen, Shaun A. Nguyen, Zachary M. Soler, Rodney J. Schlosser   +5 more
wiley   +1 more source

Properties investigations of rape stalks fermented by different salt concentration: Effect of volatile compounds and physicochemical indexes

Food Chemistry: X, 2023
In order to find out the effect of salt concentration on fermented rape stalks, the physicochemical quality and volatile components was investigated using high performance liquid chromatography (HPLC) and headspace solid phase microextraction gas ...
Sijie Zhang, Congcong Li, Junling Wu, Simin Peng, Weiguo Wu, Luyan Liao   +5 more
doaj   +1 more source

RESEARCHES REGARDING THE QUANTITATIVE MODIFICATIONS OF HOP PELLETS BITTER ACIDS DURING THE STORAGE [PDF]

, 2008
The present study includes researches regarding the losses of hop pellets bitter acids during one year of storage. There were found that the losses of bitter acids are different for each hop variety.
Tofana, Maria, Modoran, Constanta, Mudura, Elena, Muste, Sevastita, Spinean, Sonia   +4 more
core   +1 more source

Microbial Interventions in Processing of Plant Based Proteins: Unlocking Extraction Dynamics and Functionality for Human Health

Food Bioengineering, EarlyView.
Fermentation enhances nutritional & techno‐functional properties of plant protein. Three distinct stages of fermentation impact on different aspects of plant protein. Fermentation induces flavors modulation through new organic compounds formation. Plant protein fermentation improves their utility in food applications.
Disha, Mitali Madhumita, Dharmender Kumar, Pramod Kumar Prabhakar   +3 more
wiley   +1 more source

New trends in liquid chromatography and their utilization in analysis of beer and brewery raw materials. Part 3. Comparison of HPLC and UHPLC determination of α- and β-acids.

Kvasný průmysl, 2012
The traditional method of High Performance Liquid Chromatography (HPLC) was compared with the currently increasingly used Ultra- High Performance Liquid Chromatography (UHPLC) on a representative group of 11 hop samples.
Marie JURKOVÁ, Pavel ČEJKA, Jana OLŠOVSKÁ   +2 more
doaj   +1 more source

Preparation and Characterization of Inclusion Complexes of β-Cyclodextrin and Phenolics from Wheat Bran by Combination of Experimental and Computational Techniques

Molecules, 2020
Bitterness often associated with whole wheat products may be related to phenolics in the bran. Cyclodextrins (CDs) are known to form inclusion complexes. The objective was to form inclusion complexes between β-CD and wheat phenolics. Pure phenolic acids (
Tuba Simsek, Bakhtiyor Rasulev, Christian Mayer, Senay Simsek   +3 more
doaj   +1 more source

RSM–ANFIS‐Based Process Optimization of Thermo‐Sonication of Amla Juice: Effect on Enzyme Inactivation, Physico‐Chemical, Phytochemical, Sensory, and Microbiological Quality

Food Chemistry International, EarlyView.
Thermo‐sonication parameters were optimized to maximize PPO inactivation while maintaining overall juice quality. ANFIS demonstrated superior predictive accuracy with higher R2 and lower RMSE compared to RSM. Further, the quality assessment of treated juice highlighted the potential of thermo‐sonication as a sustainable alternative to conventional ...
Sumaiya Fatima, Vivek Kumar
wiley   +1 more source