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Effects of different thermal processing methods on the flavor and precursor substances of the <i>longissimus dorsi</i> muscle in the "Duroc × Landrace × Yorkshire" ternary hybrid pigs. [PDF]
Food Chem XYuan X +6 more
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Between Bitterness and Sweetness: How Decaffeination and Sweeteners Shape the Sensory Experience of Espresso Coffee. [PDF]
J Food SciCusielo KVC +3 more
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Low-Temperature Co-Fermentation of <i>Lactobacillus bulgaricus 134</i> and <i>Saccharomyces cerevisiae</i>: Effects on Polyphenols Composition, Flavor Compounds and Antioxidant Activity of Black Rice Slurry. [PDF]
FoodsXu Z, Nie C, Chen Z, Liu B.
europepmc +1 more source
Nutritional Regulation of Poultry Meat Quality: Research Progress from Phenotypic Improvement to Mechanism Elucidation. [PDF]
FoodsNiu L, Wang C, Wu K, Cheng J, Yang Z.
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C R C Critical Reviews in Food Science and Nutrition, 1983
This review provides extensive presentation and evaluation of data relative to flavor potentiation, including the historical, chemical, organoleptic, metabolic, physiological, and consumptive properties of the commonly available flavor potentiators, which are primarily monosodium glutamate and 5'-nucleotides.
Joseph A. Maga, Shizuko Yamaguchi
openaire +2 more sources
This review provides extensive presentation and evaluation of data relative to flavor potentiation, including the historical, chemical, organoleptic, metabolic, physiological, and consumptive properties of the commonly available flavor potentiators, which are primarily monosodium glutamate and 5'-nucleotides.
Joseph A. Maga, Shizuko Yamaguchi
openaire +2 more sources
Critical Reviews in Food Science and Nutrition, 1996
This article reviews features of flavor in three groups of fishes and summarizes them as follows: (1) fresh saltwater fish are nearly odorless because they contain a small quantity of volatiles; (2 freshwater fish give off pyrrolidine and earthy-odor compounds, which are responsible for their maturity and surrounding water pollution, and (3) euryhaline
Tetsuo Kawai, Morihiko Sakaguchi
openaire +2 more sources
This article reviews features of flavor in three groups of fishes and summarizes them as follows: (1) fresh saltwater fish are nearly odorless because they contain a small quantity of volatiles; (2 freshwater fish give off pyrrolidine and earthy-odor compounds, which are responsible for their maturity and surrounding water pollution, and (3) euryhaline
Tetsuo Kawai, Morihiko Sakaguchi
openaire +2 more sources