Results 81 to 90 of about 53,751 (277)

Biochemistry of aroma compounds in cheese

Mljekarstvo, 2023
Cheese is one of the most popular dairy products, with an incredible diversity of varieties, shapes, textures, and flavours available locally and globally. Extensive research has been conducted on the aroma compounds present in cheese.
Luna Maslov Bandić, Fabijan Oštarić, Marko Vinceković, Nataša Mikulec   +3 more
doaj   +1 more source

Fermentative capability and aroma compound production by yeast strains isolated from Agave tequilana Weber juice [PDF]

, 2008
Five yeast strains isolated from agave juice were studied for their fermentative and aromatic capacity. The experiments were performed using agave juice supplemented with ammonium sulphate, as is commonly done in tequila distilleries.
Diaz-Montano, Dulce Maria, Délia, Marie-Line, Estarron-Espinosa, Mirna, Strehaiano, Pierre   +3 more
core   +1 more source

Potential of a sunflower seed by-product as animal fat replacer in healthier Frankfurters [PDF]

, 2020
Upcycled defatted sunflower seed flour (SUN), a by-product obtained from sunflower oil extraction, was used as an animal fat replacer to develop healthier frankfurters.
Grasso, Simona, Herrero, Ana Maria, Pintado, Tatiana, Pérez-Jiménez, Jara, Ruiz-Capillas, Claudia   +4 more
core   +1 more source

C2α‐carbanion‐protonating glutamate discloses tradeoffs between substrate accommodation and reaction rate in actinobacterial 2‐hydroxyacyl‐CoA lyase

FEBS Open Bio, EarlyView.
Enzymes of the 2‐hydroxyacyl‐CoA lyase group catalyze the condensation of formyl‐CoA with aldehydes or ketones. Thus, by structural adaptation of active sites, practically any pharmaceutically and industrially important 2‐hydroxyacid could be biotechnologically synthesized. Combining crystal structure analysis, active site mutations and kinetic assays,
Michael Zahn, Barbara Seroka, Ryszard Lazny, Zenon Lotowski, Thore Rohwerder   +4 more
wiley   +1 more source

Characterization of Qu-aroma of medium–high temperature Daqu from different production areas using sensory evaluation, E-nose, and GC–MS/O analysis

Bioresources and Bioprocessing
Qu-aroma is a critical quality indicator for medium–high temperature Daqu (MT-Daqu). Due to the differences in regional and environmental conditions, these differences are likely to cause variations in the Qu-aroma of MT-Daqu. Despite this, comprehensive
Jie Deng, Jia Zheng, Xing Li, Dan Huang, Guangbin Ye, Huibo Luo   +5 more
doaj   +1 more source

The parallel lives of polysaccharides in food and pharmaceutical formulations [PDF]

, 2015
The present opinion article discusses how polysaccharide structures can be used in both food and pharmaceutical formulations. We distinguish two regions depending on moisture content where polysaccharides form structures with distinct functional ...
Kontogiorgos, Vassilis, Morris, G.A., Smith, Alan M.   +2 more
core   +1 more source

Network Localization of Fatigue in Multiple Sclerosis

Annals of Clinical and Translational Neurology, EarlyView.
ABSTRACT Background Fatigue is among the most common symptoms and one of the main factors determining the quality of life in multiple sclerosis (MS). However, the neurobiological mechanisms underlying fatigue are not fully understood. Here we studied lesion locations and their connections in individuals with MS, aiming to identify brain networks ...
Olli Likitalo, Jaakko Kungshamn, Albert Bellmunt‐Gil, Silvia Tommasin, Abhineet Ojha, Matias Viitala, Juho Aaltonen, Jyrki Lötjönen, Juha Koikkalainen, Pauli Ylikotila, Patrizia Pantano, Merja Soilu‐Hänninen, Juho Joutsa   +12 more
wiley   +1 more source

Aroma-active Compounds of Elatostema laetevirens and Elatostema umbellatum var. majus

Journal of Oleo Science, 2009
The essential oils from aerial parts of Elatostema laetevirens and Elatostema umbellatum var. majus were investigated by capillary GC and GC-MS. The important aroma-active compounds were also detected in the oil using GC-MS/O and aroma extraction dilution analysis (AEDA). As a result, 79 compounds of E. laetevirens and 80 compounds of E. umbellatum var.
Mitsuo, Miyazawa, Yuya, Utsumi, Jyunichi, Kawata   +2 more
openaire   +3 more sources

Salt reduction in slow fermented sausages affects the generation of aroma active compounds [PDF]

Meat Science, 2013
Slow fermented sausages with different salt content were manufactured: control (2.7% NaCl, S), 16% salt reduced (2.26% NaCl, RS) and 16% replaced by KCl (2.26% NaCl and 0.43% KCl, RSK). The effect of salt reduction on microbiology and chemical parameters, sensory characteristics, texture and volatile compounds was studied.
Corral, Sara, Salvador, Ana, Flores Llovera, Mónica   +2 more
openaire   +3 more sources

Removing Homocoupling Defects in Alkoxy/Alkyl‐PBTTT Enhances Polymer:Fullerene Co‐Crystal Formation and Stability

Advanced Functional Materials, EarlyView.
PBTTT‐OR‐R, a C14‐alkoxy/alkyl‐PBTTT polymer derivative, is of substantial interest for optoelectronics due to its specific fullerene intercalation behavior and enhanced charge‐transfer absorption. Comparing this polymer with (S) and without (O) homocoupling defects reveals that PBTTT‐OR‐R(O) forms stable co‐crystals with PC61BM, while PBTTT‐OR‐R(S ...
Zhen Liu, Jochen Vanderspikken, Paola Mantegazza, Stefania Moro, Mouna Hamid, Sigurd Mertens, Niko Van den Brande, Laurence Lutsen, Vincent Lemaur, David Beljonne, Giovanni Costantini, Koen Vandewal, Bruno Van Mele, Wouter Maes, Bart Goderis   +14 more
wiley   +1 more source