Results 1 to 10 of about 22,506 (217)

Mechanism of low-voltage electrostatic field on flavor retention in refrigerated sturgeon caviar: Insights from phospholipids. [PDF]

Food Chem X
This study investigated the effect of low-voltage electrostatic field on the flavor quality changes and generation pathways of refrigerated sturgeon caviar.
Jiang X, Liu Y, Liu L, Bai F, Wang J, Xu H, Dong S, Jiang X, Wu J, Zhao Y, Xu X.   +10 more
europepmc   +2 more sources

Comparison of key odorants and sensory properties of various caviar with different breeding environments, processing conditions, and grades of quality. [PDF]

Food Chem X
This is the first comprehensive comparison of key odorants and sensory properties of various caviar with different breeding environments, processing conditions, and grades of quality.
Yang Z, Chen Z, Zhang W, Wang J, Bai F, Gao R, Li Y, Li J, Zhao Y, Xu X.   +9 more
europepmc   +2 more sources

From Fish Eggs to Fish Name: Caviar Species Discrimination by COIBar-RFLP, an Efficient Molecular Approach to Detect Fraud in the Caviar Trade

Molecules, 2019
The demand for caviar is growing as is its price on the market. Due to the decline of true caviar production from sturgeons, eggs from other fish species and other animals have been used as substitutes for caviar.
Venera Ferrito
exaly   +3 more sources

Combination of nisin, lysozyme, and tea polyphenols altered the bacterial communities and flavor profiles of sturgeon caviar during cold storage. [PDF]

Food Chem X
Caviar, known for its high-value and nutrition, is prone to quality deterioration. This study explored the effects of nisin, lysozyme, and tea polyphenols on the flavor profiles and bacterial community in sturgeon caviar during cold storage.
Chen Y, Wang Q, Zhou X, Liao E, Zhang Y, Chen J.   +5 more
europepmc   +2 more sources

Species Identification of Caviar Based on Multiple DNA Barcoding. [PDF]

Molecules, 2023
This study aimed to explore the applicability of DNA barcoding for assessing the authenticity of caviar on the Chinese market. A set of universal COI primers and two sets of designed primers based on COI and D-loop genes were used to identify maternal ...
Hu Q, Pan Y, Xia H, Yu K, Yao Y, Guan F.
europepmc   +2 more sources

Salivary emulsification shapes flavor release and perception in sturgeon caviar during oral processing. [PDF]

Food Chem X
In this study, the effect of salivary emulsification on caviar oral flavor perception was elucidated. Sensory evaluation indicated that salty, seafood, creamy, and fatty were considered caviar characteristic flavors, 12 s was the optimal time point for ...
Han G, Li K, Xue Y, Wang J, Bai F, Gao R, Chen C, Xu X, Zhao Y.   +8 more
europepmc   +2 more sources

GC-MS-based metabolome classification of sturgeon caviar and fish roe samples reveals unique caviar signatures, interspecies and gender variabilities. [PDF]

Sci Rep
Caviar/roe, widely valued in modern cuisine, is little characterized regarding its complete metabolite composition. Existing studies focused primarily on specific classes e.g., lipids and proteins.
Ibrahim N, Khattab AR, Mohammad AS, Al-Hammady MA, Ayoub IM, Farag MA.   +5 more
europepmc   +2 more sources

DETERMINING OF NUTRITIONAL VALUE OF CAVIAR OF SIBERIAN STURGEON IN UKRAINE [PDF]

Biotechnologia Acta, 2023
Aim. The purpose of the work was to study the nutritional value of siberian sturgeon caviar Acipenser baerii, grown in aquaculture conditions in the Dnieper reservoirs of Ukraine, and to compare its quality indicators with this product produced abroad.
Ihor P. Palamarchuk, Mykola S. Nikolayenko, Anastasia O. Ivanyuta, Svitlana V.Zabolotnaya, Ivan M. Bal   +4 more
doaj   +1 more source

The study of technological parameters of pacific herring caviar [PDF]

Vestnik MGTU, 2017
A comparative study of the nutritional value of salmon caviar and that of Pacific herring has been conducted showing that the herring caviar nutritional value is not inferior to the salmon one.
Dement'eva N. V. , Bogdanov V. D.
doaj   +1 more source

Exploring the factors shaping the illicit caviar trade: A case study of Switzerland's evolution from 1998 to 2021

Journal of Economic Criminology, 2023
This exploratory study investigates the evolution of illegal caviar trade in Switzerland from 1998 to 2021, considering the interplay of supply, demand, and regulations.
Amélie Jeanneret, Yuji Z. Hashimoto, Stefano Caneppele   +2 more
doaj   +1 more source