Results 21 to 30 of about 65,652 (265)
Evaluating the palatability of fermented foods [PDF]
Bioscience, Biotechnology, and Biochemistry, 2019 ABSTRACTThe present review deal with the novel studies which present possibility of generating a novel sensory evaluation instrument for describing comprehensive food palatability. These studies suggest the palatability can be dissected into its componential subdomains and the subdomains in turn reconstitute comprehensive palatability with evaluation ...
Tohru, Fushiki, Kumiko, Nakano
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Frontiers in Microbiology, 2022 The biosynthesis of penicillin G (PG) is compartmentalized, and the transportation of the end and intermediate products, and substrates (precursors) such as L-cysteine (L-Cys), L-valine (L-Val) and phenylacetic acid (PAA) requires traversing membrane ...
Rabia Ramzan +6 more
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A Comparative Analysis of Aroma Profiles of Soju and Other Distilled Spirits from Northeastern Asia
FoodsThe soju (Korean traditional distilled liquor) market is increasing worldwide. However, in contrast to well-explored distilled liquors, including baijiu (China) and shochu (Japan), soju is less investigated, with limited research on its aroma ...
In-Seo Hwang +4 more
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Foods, 2020 The objective of this study was to determine the influence of roasting conditions on the volatile flavor profiles and functional properties of shiitake mushrooms.
In-Seo Hwang +3 more
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Changes of methanol content during pectinase clarification of honey melon juice
Shipin yu jixie, 2023 Objective: The relationship between the clarification effect and methanol content of honeydew-melon juice was investigated during the optimization of pectinase treatment process.
HOU Yan-xi +3 more
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Foods, 2020 The purpose of this study was to compare the physiochemical quality characteristics and sensory profiles of three types of koji: soybean, rice, and wheat koji. Koji is made by inoculating Aspergillus oryzae following the standard method of manufacturing.
Hyun Hee Hong, Mina K. Kim
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Microbial Community and Functional Analysis of Regionally Produced Traditional Korean Grain Vinegar
MicroorganismsThis study investigated changes in microbial communities and functional components during the fermentation of traditional Korean grain vinegars collected from various regions as well as the correlations among these components.
Su Jeong Lee +3 more
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Foods, 2020 The purpose of this study was to identify the influence of drying method on flavor profiles of mulberry fruit using purge and trap (P&T) flavor extraction followed by gas chromatography–mass spectrometry (GC-MS) and descriptive sensory analysis using a ...
In-Seo Hwang, Mina K. Kim
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Fermentation as a driver for food innovation [PDF]
FEMS Microbiology Letters, 2019 ABSTRACT The following paper is reviewing the current trends in research connected to fermentation, highlighting the work carried out in the various research kitchens that have gained a new understanding of fermentation in the recent years. The reflection on the developments made both on microbiological as well on the technological level
Hartmann, Anna Loraine +2 more
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MicroorganismsTo identify the optimal sequential starter and fermentation conditions, black barley vinegar (BBV) was produced by stepwise inoculation with two acetic acid bacteria (AAB).
Soo-Young Lee +2 more
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