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Optimization of Formulation Stabilizer and Analysis of Volatile Component in Fermented Walnut Milk
Shipin gongye ke-ji, 2023 Herein, walnut without pellicle was utilized as the raw material for the production of fermented walnut milk. The factors affecting quality of fermented walnut milk were investigated.
Xiceng LI +8 more
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Foods, 2023 Brewer’s spent grain (BSG) is the most abundant residual in the brewing process. Non-starch polysaccharides such as 1,3-1,4-β-D-glucan (β-glucan) and arabinoxylan (AX) with proven beneficial effects on human health remain in this by-product in high ...
Julia Steiner +2 more
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Foods, 2021 The high loss rate of bread is generally known to contribute to the alarmingly high numbers in worldwide food waste. Correct storage techniques are believed to enable the reduction of preventable food waste. Therefore, the influence of storage parameters
Thekla Alpers +7 more
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New types of sugar-containing raw materials for food production
Пищевые системы, 2022 The global concept of conscious consumption and healthy life-style affects the development of the food industry. As a consequence, over the last several decades, a production of sugar substitutes has been increased, a search for and creation of new ...
E. I. Kuzmina +5 more
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Foods, 2021 Dealcoholisation of beer has gained prominence over the last decade. A well-known procedure involves the combination of a rectification column for thermal dealcoholisation and a downstream column for aroma recovery.
Magdalena Müller +2 more
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USING MODERN INSTRUMENTAL METHODS FOR COFFEE IDENTIFICATION
Пищевые системы, 2022 The article provides an analysis of published works devoted to authentication of the place of origin of coffee beans, as well as the research of the main components that can be identification parameters when authenticating coffee.
E. I. Kuzmina +5 more
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Development of identification criteria for fruit vodkas (Part 1. Sample preparation ways)
Пищевые системы, 2023 The development of reliable identification criteria for various types of foods, including fruit vodkas, is one of the top-priority directions of scientific research in the field of quality control.
L. N. Krikunova +4 more
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Effect of external factors on the stability of sparkling wine quality during storage
Пищевые системы, 2023 The shelf life of sparkling wine is an indicator that can vary depending on the impact of a large number of external factors on the product. These factors include transportation conditions, storage temperature, humidity, exposure to light, and packaging ...
E. V. Dubinina +3 more
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The Influence of Proteolytic Malt Modification on the Aging Potential of Final Wort
Foods, 2021 The dynamic changes in beer flavor are determined by its aging potential, which comprises of present free and bound-state aldehydes and their precursors. Rising flavor-active aging compounds cause sensory deterioration (flavor instability).
Arndt Nobis +4 more
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Effects of Hevea brasiliensis Intercropping on the Volatiles of Pandanus amaryllifolius Leaves
Foods, 2023 Pandanus amaryllifolius Roxb. is a special tropical spice crop resource with broad development prospects. It is widely cultivated under a Hevea brasiliensis (Willd. ex A. Juss.) Muell. Arg.
Ang Zhang +9 more
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