Results 211 to 220 of about 67,468 (305)

Quality evaluation of grass carp surimi prepared by three traditional rinsing processes: comparing gel properties and flavor profiles. [PDF]

Food Chem X
Liu S, Yu H, Wang Y, Huang Y, Li Y, Xiao N.   +5 more
europepmc   +1 more source

GC × GC‐TOF MS and Sensory Profiling of Aroma Compounds in Magnolia Species: Effects of Processing Methods on Volatile Retention in M. wufengensis

Flavour and Fragrance Journal, Volume 41, Issue 3, Page 487-503, May 2026.
The first comparative analysis of Magnolia scents reveals that M. wufengensis is characterised by a high aldehyde content, exhibiting a fresh, sweet, and fruity fragrance profile. Furthermore, freeze‐drying preserves 6.7 times more 2‐nonenal compared to shade‐drying, highlighting its superior efficacy in retaining key volatile compounds.
Xiaole Wang, Zhonghua Du, Lei Xu, Junjie Hu, Tao Xiong, Chiqing Chen, Lichun Ye, Zhaohua Shi   +7 more
wiley   +1 more source

Integrative Insights Into Bioactive Peptides in Milk Fermented With Autochthonous and Commercial Cultures Using High‐Throughput Peptidomics and Machine Learning

Food Frontiers, Volume 7, Issue 3, May 2026.
This article highlights the crucial role of starter culture selection in shaping the peptide profile of fermented dairy drinks. Using high‐throughput peptidome profiling, the study demonstrates that different starter cultures yield distinct quantities and types of bioactive peptides, with excessive microbial combinations potentially reducing peptide ...
Martina Banić, Ana Butorac, Katarina Butorac, Blaženka Kos, Andreja Leboš Pavunc, Jagoda Šušković, Jasna Novak   +6 more
wiley   +1 more source

Development of a Novel Debittering Process for <i>Xanthoceras sorbifolium</i> Kernels to Preserve High Nutrition and Superior Flavor. [PDF]

Food Sci Nutr
Chen Y, Fang Y, Zhang X, Wang X, Wu Y, Zheng S, Gao J, Chen H.   +7 more
europepmc   +1 more source

The Rise of Plant‐Based Proteins: Consumer Perception and Challenges

Food Science &Nutrition, Volume 14, Issue 5, May 2026.
The health, economic, and environmental impacts of plant proteins, research, R&D investments, and regulations have driven the plant‐based food market to rise. Considering these developments and the challenges related to plant‐based foods, we have compiled research on plant‐based proteins from the perspective of consumers in various countries.
Batuhan Inanlar, Esra Capanoglu
wiley   +1 more source

Enhancing tenderness and flavor of microwave-dried shrimp through ultrasonic-assisted papain pretreatment: Effects and mechanisms. [PDF]

Ultrason Sonochem
Luo W, Song D, Peng Z, Li J, Sun J.
europepmc   +1 more source

AMINO ACID COMPOSITION OF BITTER ALMOND SEEDS

Universum:Chemistry & biology
Dilovar Karimova, Xilola Burxanova
openaire   +1 more source

Innovations in Herbal Functional Beverages: From Green Formulation and Bioactivity Preservation to Sensory Optimization and Regulatory Safety

Food Science &Nutrition, Volume 14, Issue 5, May 2026.
Herbal‐extract‐enriched beverages are emerging as promising functional foods that combine sensory appeal with health‐promoting bioactives. This review summarizes their formulation in hot and cold beverages, focusing on processing challenges, physicochemical stability, sensory quality, encapsulation strategies, health benefits, safety, and regulatory ...
Farhang Hameed Awlqadr, Syamand Ahmed Qadir, Ammar B. Altemimi, Rawaa H. Tlay, Mohammed N. Saeed, Othman Abdulrahman Mohammed, Tarek Gamal Abedelmaksoud   +6 more
wiley   +1 more source

Recent advances on fermentation of mustard plant (<i>Brassica juncea</i> L.): microbial community, fermentation processing and sensorial quality: a review. [PDF]

Front Microbiol
Diao N, Cai A, Zhou Y, Long B, Mo Z, Shang S, Liu Y, Xu J, Hu W, Feng K, Sarengaowa.   +10 more
europepmc   +1 more source

Comprehensive Flavor Profiling of Dairy Products Using Electronic Tongue: Discrimination Based on Processing Parameters and Formulations

Food Science &Nutrition, Volume 14, Issue 5, May 2026.
The E‐tongue combined with sensory and chemical analysis effectively discriminated fresh milk and yoghurt based on processing parameters and formulations. Astringency emerged as the key predictor for quality control. ABSTRACT Flavor is a critical determinant of consumer acceptance for dairy products. However, objectively deconvoluting the contributions
Juan Huang, Jing‐wei Zhong, Li‐guang Jiang, Yan‐yan Huang, Dong‐mei Liu   +4 more
wiley   +1 more source