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Off-Flavor Problems in Aquaculture
Reviews in Fisheries Science, 2000Foods produced in aquaculture are often more expensive than other sources of animal protein. To capture and maintain market share, they must therefore be of consistent, superior quality. This article reviews off-flavor problems in aquaculture that can adversely affect market demand, with emphasis on off-flavors acquired prior to harvest of the cultured
Craig S Tucker
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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
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Journal of Agricultural and Food Chemistry, 2006
Although mousy off-flavor occurs infrequently in wine, it can be economically disastrous to the wine producer as, at worst, it can render the wine unpalatable or, at best, decrease the quality of the wine resulting in a lower sale price. Wines infected with either lactic acid bacteria (LAB) (particularly heterofermentative strains) or Dekkera ...
Snowdon, Eleanor M. +3 more
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Although mousy off-flavor occurs infrequently in wine, it can be economically disastrous to the wine producer as, at worst, it can render the wine unpalatable or, at best, decrease the quality of the wine resulting in a lower sale price. Wines infected with either lactic acid bacteria (LAB) (particularly heterofermentative strains) or Dekkera ...
Snowdon, Eleanor M. +3 more
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Mitigating Off-Flavors of Plant-Based Proteins
Journal of Agricultural and Food Chemistry, 2021Proteins and, in particular, plant-based proteins are becoming more and more important in the face of future challenges, resulting from continuous population growth, the imbalance between malnutrition and overweight/obesity, and environmental changes.
Verena Karolin Mittermeier-Kleßinger +2 more
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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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2017
Webster’s Third New International Dictionary defines an off-flavor as “a flavor that is not natural or up to standard owing to deterioration or contamination.” Compounds causing off-flavors can be formed from food constituents or they can migrate into the food by contamination.
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Webster’s Third New International Dictionary defines an off-flavor as “a flavor that is not natural or up to standard owing to deterioration or contamination.” Compounds causing off-flavors can be formed from food constituents or they can migrate into the food by contamination.
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1998
Phytoplankton are an essential part of the microbial community of most aquaculture ponds and the role of algae in oxygen budgets and nutrient cycling has been stressed throughout this book. Quite frequently, however, phytoplankton becomes a nuisance in pond aquaculture.
Claude E. Boyd, Craig S. Tucker
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Phytoplankton are an essential part of the microbial community of most aquaculture ponds and the role of algae in oxygen budgets and nutrient cycling has been stressed throughout this book. Quite frequently, however, phytoplankton becomes a nuisance in pond aquaculture.
Claude E. Boyd, Craig S. Tucker
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