Results 231 to 240 of about 1,795,000 (294)
Single-step Raman spectroscopy for maple syrup quality control. [PDF]
RSC AdvBashir S, Gélinas T, Masson JF.
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Postharvest Quality Deterioration Mechanisms and Preservation Technologies of Tea (<i>Camellia sinensis</i>): A Review. [PDF]
FoodsGuo X.
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Flavoromics Analysis Reveals Sex- And Size-Dependent Volatile Flavor Signatures in <i>Cherax quadricarinatus</i> Muscle Under Identical Farming Conditions. [PDF]
FoodsLi WF +13 more
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Critical reviews in food science and nutrition, 1986
This report is a review of off-flavors encountered in fluid milk. It includes sections on transmitted, microbial, lipolyzed, heated, light-activated, oxidized, and miscellaneous flavors. Finally, the flavor of ultrahigh temperature (UHT) milk is reviewed.
R, Bassette, D Y, Fung, V R, Mantha
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This report is a review of off-flavors encountered in fluid milk. It includes sections on transmitted, microbial, lipolyzed, heated, light-activated, oxidized, and miscellaneous flavors. Finally, the flavor of ultrahigh temperature (UHT) milk is reviewed.
R, Bassette, D Y, Fung, V R, Mantha
openaire +3 more sources
Critical Reviews in Food Science and Nutrition, 1991
The most common reason for consumer rejection of a food product is an unacceptable flavor. Food flavor may become unacceptable due to many reasons. For example, the food may become contaminated by airborne-, waterborne-, or packaging-related chemicals.
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The most common reason for consumer rejection of a food product is an unacceptable flavor. Food flavor may become unacceptable due to many reasons. For example, the food may become contaminated by airborne-, waterborne-, or packaging-related chemicals.
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Identification of Dialkylpyrazines Off-Flavors in Oak Wood
Journal of Agricultural and Food Chemistry, 2019Volatile extractive compounds from high-quality oak wood (Quercus sp.) are responsible for important pleasant olfactory notes, such as coconut, wood, vanilla, caramel, and spice. Recently, a new off-flavor reminiscent of rancid butter has been detected in oak wood. Using gas chromatography-olfactometry (GC-O) coupled to several detection modes, such as
Svitlana Shinkaruk +4 more
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