Mechanism of low-voltage electrostatic field on flavor retention in refrigerated sturgeon caviar: Insights from phospholipids [PDF]
Food Chemistry: XThis study investigated the effect of low-voltage electrostatic field on the flavor quality changes and generation pathways of refrigerated sturgeon caviar.
Xinyu Jiang +10 more
doaj +2 more sources
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.
Anna Maria Pappalardo +2 more
exaly +3 more sources
Comparison of key odorants and sensory properties of various caviar with different breeding environments, processing conditions, and grades of quality [PDF]
Food Chemistry: XThis is the first comprehensive comparison of key odorants and sensory properties of various caviar with different breeding environments, processing conditions, and grades of quality.
Zhuyu Yang +9 more
doaj +2 more sources
Combination of nisin, lysozyme, and tea polyphenols altered the bacterial communities and flavor profiles of sturgeon caviar during cold storage [PDF]
Food Chemistry: XCaviar, 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.
Yu Chen +5 more
doaj +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 ...
Qingqing Hu +5 more
doaj +2 more sources
Salivary emulsification shapes flavor release and perception in sturgeon caviar during oral processing [PDF]
Food Chemistry: XIn 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 ...
Guixin Han +8 more
doaj +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 +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
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 +2 more
doaj +1 more source
Critical analysis of monitoring indoor air quality in education centres
Acta Polytechnica CTU Proceedings, 2022 Indoor Air Quality perception in education centres has being a special concern based on their high occupancy and lack of ventilation. This study aims to present an overview of 20 relevant previous studies carried out in the last 5 years regarding ...
Anna Figueroa-Lopez +3 more
doaj +1 more source