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Yeast Diversity and Flavor Compounds
2015Yeast had participated with humans in food fermentation since the production of wine and bread, more than 10,000 years of shared history. It is well understood that fungi diversity is still underestimated and that we are far from understanding its importance and potential impact in biotechnology.
Francisco Carrau +2 more
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Energetics of β-lactoglobulin–flavor compounds interactions
Food Research InternationalInteraction of bovine β-lactoglobulin (BLG) with several flavor compounds (FC) (2-methylpyrazine, vanillin, 2-acetylpyridine, 2- and 3-acetylthiophene, methyl isoamyl ketone, heptanone, octanone, and nonanone) was studied by high-sensitivity differential scanning calorimetry.
Valerij Y, Grinberg +5 more
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Within-compound flavor associations.
Journal of Experimental Psychology: Animal Behavior Processes, 1978R A, Rescorla, C L, Cunningham
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Chirarity of flavor compounds.
Journal of the agricultural chemical society of Japan, 1990openaire +1 more source