Results 41 to 50 of about 104,882 (258)
Co-Existence of Inoculated Yeast and Lactic Acid Bacteria and Their Impact on the Aroma Profile and Sensory Traits of Tempranillo Red Wine [PDF]
, 2020 This study investigates the effects of simultaneous inoculation of a selected Saccharomyces cerevisiae yeast strain with two different commercial strains of wine bacteria Oenococcus oeni at the beginning of the alcoholic fermentation on the kinetics of ...
Cordero Bueso, Gustavo Adolfo +5 more
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Results in OpticsLaser-induced fluorescence (LIF) of nine food colors and flavors (Allura red, Sunest Yellow, Brilliant blue, green color (2 types), orange color, coffee, strawberry and pistachio flavor) have been studied using a compact violet laser operating at 405 nm.
Kazi Monowar Abedin +1 more
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Molecular Metabolism, 2023 Objective: The learned associations between sensory cues (e.g., taste, smell) and nutritive value (e.g., calories, post-ingestive signaling) of foods powerfully influences our eating behavior [1], but the neural circuits that mediate these associations ...
Nathaniel T. Nyema +6 more
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Muxama and other traditional food products obtained from tuna in south Portugal and Spain: review and future perspectives [PDF]
, 2020 There is evidence that consumers perceive fish as healthy (Carlucci D et.al, Appetite 84:212–27,2015; Vanhonacker F et.al, Br Food J 115:508–25,2013; Verbeke W et.al, Public Health Nutr 8:422–9,2005.).
Aníbal, J., Esteves, Eduardo
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Encyclopedia, 2021 Active edible packaging is a food packaging made of comestible bioproducts and active compounds that interacts with the food. The bioproducts, usually biopolymers, must be recognized as safe and with characteristics to be consumed by humans—comestible ...
Cássia H. Barbosa +4 more
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Creation of Indian–Chinese cuisine: Chinese food in an Indian city
Journal of Ethnic Foods, 2017 This paper discusses two aspects of Chinese food served in India, based on data collected from fieldwork in Dharavi, Mumbai along with the data gathered from online restaurant reviews, food ordering portals, and blogs.
Amal Sankar
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Rivista di Estetica, 2020 In this paper, we aim to show how flavors – specifically food flavors – and the atmospheres they help create have a strong sociopolitical value. Smells are here dealt with as vector elements inscribed in the collective space; they, on the one hand ...
Elena Mancioppi, Nicola Perullo
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Insights into flavor and key influencing factors of Maillard reaction products: A recent update
Frontiers in Nutrition, 2022 During food processing, especially heating, the flavor and color of food change to a great extent due to Maillard reaction (MR). MR is a natural process for improving the flavor in various model systems and food products. Maillard reaction Products (MRPs)
Shuyun Liu +7 more
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Food Chemistry AdvancesFlavor is an important quality in food and a leading decision driver for consumer choice. As flavorings are used in foods, the stability of said flavors is paramount for quality.
S.T. McDonald +7 more
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International Journal of Analytical Chemistry, 2015 The approach of two different ionization techniques including electrospray ionization (ESI) and atmospheric pressure chemical ionization (APCI) coupled with liquid chromatography-tandem mass spectrometry (LC-MS/MS) was tested for the analysis of ...
Hae-Rim Lee, Sunil Kochhar, Soon-Mi Shim
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