Results 291 to 300 of about 244,161 (353)
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The Journal of the Science of Food and Agriculture, 2021
BACKGROUND Specialty coffee fascinates people with its bountiful flavors. Currently, flavor descriptions of specialty coffee beans are only offered by certified coffee cuppers.
Yu-Tang Chang +5 more
semanticscholar +1 more source
BACKGROUND Specialty coffee fascinates people with its bountiful flavors. Currently, flavor descriptions of specialty coffee beans are only offered by certified coffee cuppers.
Yu-Tang Chang +5 more
semanticscholar +1 more source
Food Research International, 2020
The importance of fermentation temperature has been highlighted as it correlates with biodiversity and microbial metabolism for a microbial community.
Hongxia Zhang +8 more
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The importance of fermentation temperature has been highlighted as it correlates with biodiversity and microbial metabolism for a microbial community.
Hongxia Zhang +8 more
semanticscholar +1 more source
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
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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
Food Research International, 2020
Pixian broad bean paste (PBP) is a traditional Chinese condiment, famous for its distinctive flavor. Microbial communities play a vital role in producing the unique flavor of PBP, and a significant accumulation of these volatile flavors occurs during the
Ping Liu +6 more
semanticscholar +1 more source
Pixian broad bean paste (PBP) is a traditional Chinese condiment, famous for its distinctive flavor. Microbial communities play a vital role in producing the unique flavor of PBP, and a significant accumulation of these volatile flavors occurs during the
Ping Liu +6 more
semanticscholar +1 more source
Food Research International, 2020
Yogurt is a food with great acceptance by consumers. However, this product often contains excessive added sugar content. A potential strategy to reduce sugar content without compromising sensory quality is the addition of flavors.
Ana Alice Andrade Oliveira +5 more
semanticscholar +1 more source
Yogurt is a food with great acceptance by consumers. However, this product often contains excessive added sugar content. A potential strategy to reduce sugar content without compromising sensory quality is the addition of flavors.
Ana Alice Andrade Oliveira +5 more
semanticscholar +1 more source
, 2020
Pickled radish produced using the traditional fermentation method that radishes being fermented with the aged brine in the pottery altar is exceptionally popular and widely consumed around China.
Y. Rao +9 more
semanticscholar +1 more source
Pickled radish produced using the traditional fermentation method that radishes being fermented with the aged brine in the pottery altar is exceptionally popular and widely consumed around China.
Y. Rao +9 more
semanticscholar +1 more source
Biosynthetic pathways and metabolic engineering of spice flavors
Critical reviews in food science and nutrition, 2020Historically, spices have played an important economic role, due to their large applications and unique flavor. The supply and cost of spice materials and their corresponding natural products are often affected by environmental, geopolitical and climatic
Linhua Huang, Chi-Tang Ho, Yu Wang
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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
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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
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Flavor and Flavoring Materials
1989Whatever we consume, be it food, beverages, or confectionery, may be judged from several standpoints, but pleasure rates high as a desirable response. Within the limits of choice, imposed by such external factors as availability and price, we usually select those products that give us most pleasure, and it is most unlikely that we would accept ...
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2013
The use of flavors and flavor modifiers to improve the taste and aroma of foods and pharmaceuticals is an art that dates back several centuries. In large measure, the practice is still the same today and, except for the advent of new semisynthetic flavoring agents with improved stability, the field has remained relatively unchanged.
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The use of flavors and flavor modifiers to improve the taste and aroma of foods and pharmaceuticals is an art that dates back several centuries. In large measure, the practice is still the same today and, except for the advent of new semisynthetic flavoring agents with improved stability, the field has remained relatively unchanged.
openaire +1 more source