Results 281 to 290 of about 244,161 (353)

Biosynthesis of monoterpenoid and sesquiterpenoid as natural flavors and fragrances.

Biotechnology Advances, 2023
Terpenoids are a large class of plant-derived compounds, that constitute the main components of essential oils and are widely used as natural flavors and fragrances. The biosynthesis approach presents a promising alternative route in terpenoid production
Hui Jiang, Xi Wang
semanticscholar   +1 more source

Maillard reaction products of pea protein hydrolysate as a flavour enhancer for beef flavors: Effects on flavor and physicochemical properties.

Food Chemistry, 2023
This study evaluated the effects of Maillard reaction products of pea protein hydrolyzates (MRPs-PPH) as salt-reducing and umami-enhancing components on the flavor and physicochemical properties of beef flavors.
Zhiliang Zheng, Li-Hui Zhang, M. Zhang, A. Mujumdar, Ya-Ping Liu   +4 more
semanticscholar   +1 more source

Revealing the formation mechanisms of key flavors in fermented broad bean paste.

Food Research International, 2023
Pixian Douban (PXDB) is a popular Chinese condiment for its distinctive flavor. Broad bean fermentation (Meju) is the most important process in the formation of flavor substances.
Yue Xiang, Binbin Zhou, Chunyan Jiang, Zhirui Tang, Ping Liu, Wen-Wu Ding, Hong-Bin Lin, Jie Tang   +7 more
semanticscholar   +1 more source

Application of encapsulated flavors in food products; opportunities and challenges.

Food Chemistry, 2023
Flavors are considered among the most important components of food formulations since they can predominantly affect the consumer acceptance and satisfaction.
Somayeh Ghandehari-Alavijeh, Aslı Can Karaça, S. Akbari-Alavijeh, E. Assadpour, Parisa Farzaneh, V. Saidi, S. Jafari   +6 more
semanticscholar   +1 more source

Non-covalent interactions of selected flavors with pea protein: Role of molecular structure of flavor compounds.

Food Chemistry, 2022
The influence of the molecular structures of flavor compounds (specifically, variations in chain length and functional groups) on the binding of the flavor compounds (Z)-2-penten-1-ol, hexanal, and (E)-2-octenal to pea protein was investigated.
Shuang Bi, Xin Pan, Wentao Zhang, Zhuo Ma, F. Lao, Q. Shen, Ji-Hong Wu   +6 more
semanticscholar   +1 more source

The flavors of edible mushrooms: A comprehensive review of volatile organic compounds and their analytical methods

Critical reviews in food science and nutrition, 2022
Due to their distinctive flavors, edible mushrooms have gained attention in flavor-related research, and the quality of their flavors determines their consumption.
Rui-Yu Zhu, Yuxi Wen, Wei-Hao Wu, Li-Zhu Zhang, Muhammad Salman Farid, Shuo Shan, Jiahui Wen, M. Farag, Yuyu Zhang, Chao Zhao   +9 more
semanticscholar   +1 more source

Surface-Enhanced Raman Scattering (SERS) Taster: A Machine-Learning-Driven Multireceptor Platform for Multiplex Profiling of Wine Flavors.

Nano letters (Print), 2021
Integrating machine learning with surface-enhanced Raman scattering (SERS) accelerates the development of practical sensing devices. Such integration, in combination with direct detection or indirect analyte capturing strategies, is key to achieving high
Yong Xiang Leong, Y. Lee, Charlynn Sher Lin Koh, Gia Chuong Phan‐Quang, Xue-Mei Han, I. Phang, X. Ling   +6 more
semanticscholar   +1 more source

Seaweeds as Novel Foods and Source of Culinary Flavors

Food reviews international (Print), 2021
Traditional culinary applications, nutritional benefits, and growing conditions (no need of arable land or fresh water) make seaweeds an attractive alternative and sustainable food source for the future. However, their widespread consumption will require
V. Figueroa, M. Farfan, J. Aguilera
semanticscholar   +1 more source

Flavor components, precursors, formation mechanisms, production and characterization methods: garlic, onion, and chili pepper flavors

Critical reviews in food science and nutrition, 2021
There is an enormous demand in the food industry to shift toward natural flavors. However, most flavor molecules are significantly unstable outside their original sources.
Jie-Ying Li, Younas Dadmohammadi, A. Abbaspourrad   +2 more
semanticscholar   +1 more source