Results 1 to 10 of about 5,731 (216)

Microbial communities and carotenoid metabolism associated with aroma-related volatile profiles in fermented cigar tobacco leaves

Industrial Crops and Products
Cigar tobacco leaves (CTLs) are high-value industrial raw materials whose aroma quality is shaped by post-harvest fermentation and aging. This study investigated the associations among microbial communities, residual plastid pigment pools, carotenoid ...
Xiao Shen, Haitao Wang, Lingyun Yao, Min Sun, Chuang Yu, Wencui Kang, Tao Feng   +6 more
doaj   +1 more source

Strategies to reduce acrylamide formation in bread focusing on exogenous strain ferment sourdough

Food Science and Human Wellness
Acrylamide (AM) is produced as a by-product of the Maillard reaction during the thermal processing of baked goods. Research has indicated that the addition of fermented sourdough significantly reduced the AM content in baked products.
Jinchen Li, Shijie Gao, Mengjie Duan, Xiaoli Zhou, Minglong Wang, Yiming Zhou   +5 more
doaj   +1 more source

Validation of Olfactory Network Based on Brain Structural Connectivity and Its Association With Olfactory Test Scores

Frontiers in Systems Neuroscience, 2021
Olfactory perception is a complicated process involving multiple cortical and subcortical regions, of which the underlying brain dynamics are still not adequately mapped.
Alexander Wieck Fjaeldstad, Alexander Wieck Fjaeldstad, Alexander Wieck Fjaeldstad, Franz Stiller-Stut, Carsten Gleesborg, Carsten Gleesborg, Morten L. Kringelbach, Morten L. Kringelbach, Morten L. Kringelbach, Thomas Hummel, Henrique M. Fernandes, Henrique M. Fernandes, Henrique M. Fernandes   +12 more
doaj   +1 more source

Mannitol Is a Good Anticaking Agent for Spray-Dried Hydroxypropyl-Beta-Cyclodextrin Microcapsules

Molecules, 2023
Agglomeration is an undesirable phenomenon that often occurs in spray-dried microcapsules powder. The objective of this work is to determine the best solution for spray-dried hydroxypropyl-β-cyclodextrin (HP-β-CD) microcapsules from four anticaking ...
Xingran Kou, Xinping Zhang, Ying Cheng, Miao Yu, Qingran Meng, Qinfei Ke   +5 more
doaj   +1 more source

Research Advances on the Release Mechanism and Regulation Technology of Food Aromas Based on Interface Chemistry

Shipin gongye ke-ji
Aroma was a key determinant of food quality and a major driver of consumer preference. The release of aroma compounds occurs across complex multiphase interfaces. Understanding the interactions between food interfaces and aromas was therefore crucial for
Zizheng LI, Xin HUANG, Yunchong ZHANG, Qinfei KE, Xingran KOU   +4 more
doaj   +1 more source

COMPARATIVE EFFECTS OF THERMAL TREATMENTS AND -IRRADIATION ON THE VOLATILE, NON-VOLATILE AND ANTIRADICAL ACTIVITY OF EGYPTIAN ANISE ESSENTIAL OIL [PDF]

Arab Universities Journal of Agricultural Sciences, 2015
The effect of various thermal treatments (electric oven, microwave) and g-irradiation at three doses (6, 8 and 10 KGy) on the composition of volatile and non-volatile of anise essential oil and also their antioxidant properties were considered.
Mostafa M. Ismail, Mohamed Abass, Magda A. Abd El Mageed, Fouad Osman, Karima. A. Mahmoud, Engy. M. Mohamed, Gamil. E. Ibrahim   +6 more
doaj   +1 more source

Machine learning unveils three layers of food complexity

npj Science of Food
Food is a more complex system than commonly perceived, comprising tens of thousands of molecules whose compositions and interactions ultimately shape human perception.
Qinfei Ke, Jingzhi Zhang, Xin Huang, Xingran Kou, Dachuan Zhang   +4 more
doaj   +1 more source

Valorization of Ligusticum chuanxiong hydrosol via Eurotium cristatum biotransformation: mechanistic insights into flavor remodeling and functional enhancement

Frontiers in Nutrition
Ligusticum chuanxiong hydrosol, a low-value distillation by-product, is usually discarded because of its offensive medicinal odor and pronounced bitterness.
Shuo Zhang, Zixuan Su, Zhuliang Duan, Lening Chen, Peng Zhang, Zhidi Li, Lin Ye, Xiaobo Yang, Yuyuan Chen, Shaojie Zeng, Yifei Wang   +10 more
doaj   +1 more source

Application of γ-cyclodextrin encapsulation of eugenol and isoeugenol: characterization, stability, and taste impact

Journal of Advanced Research
Introduction: Eugenol and isoeugenol, key flavor isomers, exert distinct effects on sweetness perception but suffer from poor thermal and oxidative stability, as well as rapid aroma volatilization, during food processing and storage. γ-Cyclodextrin (γ-CD)
Ming Lu, ZhaoHong Miao, YunWei Niu, ZuoBing Xiao, Di Zhao   +4 more
doaj   +1 more source

Antioxidant Enriched Fractions from Zingiber Officinale Roscoe

E-Journal of Chemistry, 2011
Ginger rhizome (Zingiber officinale Roscoe) has many diverse properties and medicinal values such as antioxidant potential combined with the properties of a spice. Dried ginger (DG) were extracted with aqueous ethanol and freeze-dried.
Ismail Rahath Kubra, Kulathooran Ramalakshmi, Lingamallu Jagan Mohan Rao   +2 more
doaj   +1 more source