Results 21 to 30 of about 174,988 (350)
Innovative Production of Bioproducts From Organic Waste Through Solid-State Fermentation
Frontiers in Sustainable Food Systems, 2019 Solid-state fermentation (SSF) is, by definition, a technology carried out in absence or near absence of free water. Therefore, it allows the use of solid materials as substrates for further biotransformation.
Alejandra Cerda +5 more
doaj +1 more source
Metabolites, 2021 The biological effect of sound on microorganisms has been a field of interest for many years, with studies mostly focusing on ultrasonic and infrasonic vibrations.
Alastair Harris +4 more
doaj +1 more source
A neuroimaging study of pleasant and unpleasant olfactory perceptions of virgin olive oil [PDF]
, 2016 Functional magnetic resonance imaging (fMRI) has been used to collect information from neurons that receive direct input from olfactory bulbs when subjects smell virgin olive oil. The pleasant aroma of three extra virgin olive oils (var.
Aparicio López, Ramón +4 more
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A new wine tasting approach based on emotional responses to rapidly recognize classic european wine styles [PDF]
, 2016 Conventional tasting sheets are widely used to evaluate wine quality in wine tasting competitions. However, the higher scores are mostly obtained by international commercial wines, resulting in lower scores being awarded to the classic Europeanwines ...
Broadbent +8 more
core +7 more sources
Foods, 2022 The use of wild yeasts, isolated from different environments, is becoming the most interesting option for the production of new beers. The objective of this study is to evaluate the potential of seven non-conventional yeast strains from five different ...
Vanesa Postigo +3 more
doaj +1 more source
Species and geographic variability in truffle aromas.
Food and Chemical Toxicology, 2020 The gastronomic relevance and price of truffles are related mainly to its unique aroma. In this study, we explore the impact that different volatile compounds have on the aroma quality of fresh truffles using gas chromatography-mass spectrometry (GC-MS).
L. Strojnik, T. Grebenc, N. Ogrinc
semanticscholar +1 more source
AROMAS E SEGREDOS, UMA EXPERIÊNCIA NO MERCADO PÚBLICO DE PORTO ALEGRE/RS-BRASIL
Competência, 2012 Este estudo pretende contribuir no entendimento do processo de decisão de compra do Mercado Público de Porto Alegre/RS-Brasil, especificamente daqueles produtos com características experienciais sensoriais olfativas.
Desirée Péres Müller +1 more
doaj +1 more source
Oilseeds and fats, crops and lipids, 2023 The aims of this study were to cold-press mahaleb seed, and then fully characterize the oil to extent its food and functional food applications. The novelty of this study relies upon the first data provided by the thermal analysis, sensory analysis, and ...
Yilmaz Emin, Karatas Burak
doaj +1 more source
Odour-active compounds of Citrus deliciosa Tenore var. Caí essential oils detected by gas chromatography-mass spectrometry and gas chromatography-olfactometry [PDF]
Journal of Pharmacy & Pharmacognosy Research, 2017 Context: Mandarins are a complex taxonomic group including different species, cultivars and hybrids growing around the world being fruits greatly appreciated by the consumers. Citrus deliciosa Tenore var.
Manuel A. Minteguiaga +2 more
doaj
Etude des composants de l'arome des vins mousseux
OENO One, 1969 L'arôme d'un vin paraît être une notion simple, compréhensible d'instinct, mais sa définition chimique est en réalité d'une complexité extrême. Depuis PASTEUR, on s'intéresse à l'étude des composants aromatiques des vins.
Jean-Noël BOIDRON +2 more
doaj +1 more source