Results 11 to 20 of about 27,977 (296)
Research Progress in the Formation and Regulation of Fish Soup Flavor [PDF]
Shipin Kexue, 2023 Fish soup, a traditional Chinese broth food, is loved by consumers due to its rich nutrition, high digestion and absorption rate, umami and sweet taste, and strong aroma.
WU Yanni, AN Yueqi, XIONG Shanbai
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Agronomy, 2021 An herbaceous/grassy-like flavor has been reported by Chilean producers of Regina sweet cherry. There are no previous academic reports related to this flavor occurrence.
Juan D. Villavicencio +3 more
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Managing Postharvest Storage Issues in ‘Shiranui’ Mandarin
HortTechnology, 2023 ‘Shiranui’ is a mandarin (Citrus reticulata var. austera) that is highly treasured for its unique and delicious flavor, and obtains premium prices in the marketplace. Although flavorful, ‘Shiranui’ tends to develop off-flavor during storage.
David Obenland, Mary Lu Arpaia
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Measurement of trimethylamine concentration and evaluation of pig meat natural quality by a spectrophotometric method [PDF]
Frontiers of Agricultural Science and Engineering, 2014 Pig meat off-flavor is attributed to trimethylamine (TMA) concentration, and it is considered as the precursor of the fishy off-flavor problems. In this study, TMA concentrations in pig meat were determined, and the interactions with breed and gender ...
Mohammod Abdul HAMID,Xi WANG,Xiangdong DING,Chuduan WANG,Xingbo ZHAO
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A study on shelf life of prepackaged retail-ready Korean native black pork belly and shoulder butt slices during refrigerated display [PDF]
Animal Bioscience, 2021 Objective In most retail centers, primal pork cuts for sale are usually prepared into retail-ready slices and overwrapped with air-permeable plastic film. Also, meat of Korean native black pig (KNP) is reputed for its superior quality, however, its shelf
Van-Ba Hoa +4 more
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Accumulation of Geosmin and 2-methylisoborneol in European Whitefish Coregonus Lavaretus and Rainbow Trout Oncorhynchus Mykiss in RAS [PDF]
, 2020 Geosmin (GSM) and 2-methylisoborneol (MIB)-induced off-flavors can cause serious problems in a recirculating aquaculture system (RAS), such as delayed harvest and increased production costs, but also damage producers’ reputation.
Kaseva, Janne +3 more
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Food Innovation and Advances, 2023 Prepared aquatic products refer to ready-to-eat, heated, ready-to-cook, and paired food derived from marine products, which are growing as attractive convenience food. Flavor is a vital factor for consumers in choosing prepared aquatic products. Suitable
Xi Zhao +5 more
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Faba Bean Flavor Effects from Processing to Consumer Acceptability
Foods, 2023 Faba beans as an alternative source of protein have received significant attention from consumers and the food industry. Flavor represents a major driving force that hinders the utilization faba beans in various products due to off-flavor.
Abraham Badjona +4 more
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Detection of Off-Flavor in Catfish Using a Conducting Polymer Electronic-Nose Technology
Sensors, 2013 The Aromascan A32S conducting polymer electronic nose was evaluated for the capability of detecting the presence of off-flavor malodorous compounds in catfish meat fillets to assess meat quality for potential merchantability.
Alphus D. Wilson +2 more
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Analysis of off-flavor-bran flavor substances in strong-flavor Baijiu [PDF]
Zhongguo niangzaoIn order to analyze the off-flavor-bran flavor substances in strong-flavor (Nongxiangxing) Baijiu, the sensory evaluation of normal and bran flavor raw liquor was conducted according to the relevant national standards, and the volatile flavor substances ...
NI Xingting, SUN Xizhen, LIU Huaichen, CHEN Jie, HUANG Liya, XIONG Yaqing, LI Qiang, ZHANG Fan, ZHANG Xueyuan
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