Results 1 to 10 of about 88,780 (120)

Optimization on processing technology of peppermint essential oil wet-capsule by ultrasonic-assisted ionic crosslinking

Shipin yu jixie, 2022
Objective: The effect of ultrasonic-assisted ionic crosslinking method on the peppermint capsule roundness was studied. Methods: The optimal treatment process was obtained through response surface optimization method, and the quality indicators of ...
SUN Wei-wei, DUAN Li-ping, CAI Cao, CHEN Hao, CHEN Jian, MIAO Li-kun, CHEN Sheng   +6 more
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Correlation Analysis between Volatile Compounds and Quality Attributes in Pork Tenderloin in Response to Different Stir-Frying Processes

Foods, 2023
Volatile compounds and physicochemical properties of meat are significantly changed by cooking processes. This study explored the influence of different stir-frying temperatures and times on the dynamic changes of the physicochemical characteristics and ...
Ziqiang Wang, Tianjie Nie, Huiying Zhang, Wenqian Wang, Haitao Chen, Shuqi Wang, Baoguo Sun   +6 more
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Untargeted Metabolomics Using UHPLC-HRMS Reveals Metabolic Changes of Fresh-Cut Potato during Browning Process

Molecules, 2023
Surface browning plays a major role in the quality loss of fresh-cut potatoes. Untargeted metabolomics were used to understand the metabolic changes of fresh-cut potato during the browning process.
Baohong Li, Yingjie Fu, Hui Xi, Shan Liu, Wuduo Zhao, Peng Li, Wu Fan, Dingzhong Wang, Shihao Sun   +8 more
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Characterization of Traditional Chinese Sesame Oil by Using Headspace Solid-Phase Microextraction/Gas Chromatography–Mass Spectrometry, Electronic Nose, Sensory Evaluation, and RapidOxy

Foods, 2022
Xiao Mo Xiang You (XMXY) is a traditional Chinese sesame oil variety that is obtained through a hot water flotation process. This unique process gives the oil a unique aroma, health benefits, and excellent product stability.
Yan Chen, Yingjie Fu, Peng Li, Hui Xi, Wuduo Zhao, Dingzhong Wang, Jian Mao, Shusheng Zhang, Shihao Sun, Jianping Xie   +9 more
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Effect of Frying Process on the Flavor Variations of Allium Plants

Foods, 2023
The Allium plant is widely used in cuisines around the world for its characteristic flavor. The general profile of the plant changes a lot and presents quite different smells after the frying process. In this work, five Allium plants and their fried oils
Jing Wang, Lina Qiao, Ruifang Wang, Ning Zhang, Yuping Liu, Haitao Chen, Jie Sun, Shuqi Wang, Yu Zhang   +8 more
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Effect of Ginger on Chemical Composition, Physical and Sensory Characteristics of Chicken Soup

Foods, 2021
In order to investigate the effect of ginger on taste components and sensory characteristics in chicken soup, the content of amino acids, organic acids, 5′-nucleotides, and mineral elements were determined in chicken soup sample.
Wen Duan, Li Liang, Yan Huang, Yuyu Zhang, Baoguo Sun, Lina Li   +5 more
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The Enhancement of the Perception of Saltiness by Odorants Selected from Chinese Douchi in Salt Solution

Foods, 2022
Douchi is a traditional fermented soya bean product that is popular for its smelled saltiness and unique flavor. In order to look for the relationship between smelled saltiness of volatiles and their saltiness-enhancing properties, gas chromatography ...
Ya Gao, Wenqian Wang, Huiying Zhang, Haitao Chen, Shuqi Wang, Baoguo Sun   +5 more
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Effects of cooking methods on aroma formation in pork: A comprehensive review

Food Chemistry: X, 2023
Pork is widely consumed and appreciated by consumers across the world, and there are various methods of cooking pork. This study aimed to summarize the effects of different heat transfer media on pork flavor and the sources of flavor compounds.
Shuwei Wang, Haitao Chen, Jie Sun, Ning Zhang, Shuqi Wang, Baoguo Sun   +5 more
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Characterization of the Key Aroma Compounds in the Fruit of Litsea pungens Hemsl. (LPH) by GC-MS/O, OAV, and Sensory Techniques

Journal of Food Quality, 2021
The key aroma compounds in the fruit of Litsea pungens Hemsl. (LPH) were concentrated through solvent-assisted flavor evaporation (SAFE) and characterized by gas chromatography-mass spectrometry-olfactometry (GC-MS/O), quantitative descriptive analysis ...
Dandan Pu, Yimeng Shan, Wen Duan, Yan Huang, Li Liang, Yi Yan, Yuyu Zhang, Baoguo Sun, Guanghui Hu   +8 more
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Comparison of Flavor Profile Relationship of Soy Sauce under Different Storage Conditions

Foods, 2023
To elucidate the relation of flavor in soy sauce (SS) kept at room temperature (SSAT) and SS kept under accelerated aging condition (SSAA), four analytical instruments, including electronic nose (E-nose), electronic tongue (E-tongue), gas chromatography ...
Rui Wang, Miao Liang, Zhimin Zhang, Yajian Wu, Yuping Liu   +4 more
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