Results 41 to 50 of about 27,977 (296)

Influences of Spices on the Flavor of Meat Analogs and Their Potential Pathways

Foods, 2023
This study evaluated the correlation between the sensory characteristics and spices of 50 commercial meat analogs and selected 4 spices to improve the flavor characteristics of soy protein concentrate (SPC) extrudates.
Jingyao Yuan, Fang Qin, Zhiyong He, Maomao Zeng, Zhaojun Wang, Jie Chen   +5 more
doaj   +1 more source

Treatment Decision‐Making Roles and Preferences Among Adolescents and Young Adults With Cancer

Pediatric Blood &Cancer, EarlyView.
ABSTRACT Background Decision‐making (DM) dynamics between adolescents and young adults (AYAs) with cancer, parents, and oncologists remain underexplored in diverse populations. We examined cancer treatment DM preferences among an ethnically and socioeconomically diverse group of AYAs and their parents.
Amanda M. Gutierrez, Jill O. Robinson, Wendy A. Allen‐Rhoades, Hadley S. Smith, Isabel Canfield, Rebecca L. Hsu, Sarah R. Scollon, Lauren R. Desrosiers‐Battu, Nicole M. Schneider, Frank Y. Lin, Donald Williams Parsons, Sharon E. Plon, Mary A. Majumder, Janet Malek, Amy L. McGuire   +14 more
wiley   +1 more source

Comparative Evaluation of Diagnostic Tools for Oxidative Deterioration of Polyunsaturated Fatty Acid-Enriched Infant Formulas during Storage

Foods, 2013
The challenge in the development of infant formulas enriched with polyunsaturated fatty acids (PUFAs) is to meet the consumers’ expectations with regard to high nutritional and sensory value. In particular, PUFAs may be prone to fatty acid oxidation that
Caroline Siefarth, Yvonne Serfert, Stephan Drusch, Andrea Buettner   +3 more
doaj   +1 more source

Ultrasonic effects on the headspace volatilome and protein isolate microstructure of duck liver, as well as their potential correlation mechanism

Ultrasonics Sonochemistry, 2021
In spite of the high added value and tremendous output from duck processing industries, duck liver (DLv) is underutilized and a major factor is related to its prominent off-flavor perception which hampers the consumption and processing attributes.
Le Xu, Qiang Xia, Jinxuan Cao, Jun He, Changyu Zhou, Yuxing Guo, Daodong Pan   +6 more
doaj   +1 more source

Parent Quality of Life at Two Years Following Their Child's Completion of Acute Lymphoblastic Leukemia Treatment

Pediatric Blood &Cancer, EarlyView.
ABSTRACT Background Parents of children treated for acute lymphoblastic leukemia (ALL) often experience significant caregiver burden and disruption to their well‐being. While parent quality of life (QoL) during treatment is well characterized, little is known about outcomes during early survivorship.
Sara Dal Pra, Maria McCarthy, Michael Takagi, Cinzia De Luca   +3 more
wiley   +1 more source

Evaluation of Several Commercial Algicides for Control of Odor-producing Cyanobacteria [PDF]

, 2005
The production of certain odorous metabolites is an undesirable attribute of cyanobacteria (blue-green algae) growth in aquaculture ponds [e.g., channel catfish(Ictalurus punctatus)] and in drinking water reservoirs.
Schrader, Kevin K.
core  

Time after time – circadian clocks through the lens of oscillator theory

FEBS Letters, EarlyView.
Oscillator theory bridges physics and circadian biology. Damped oscillators require external drivers, while limit cycles emerge from delayed feedback and nonlinearities. Coupling enables tissue‐level coherence, and entrainment aligns internal clocks with environmental cues.
Marta del Olmo, Carolin Ector, Hanspeter Herzel   +2 more
wiley   +1 more source

An insight into specific flavor sensation in fermented milk: Linalool and mushroom alcohol

Journal of Dairy Science
: Flavor perception plays a decisive role in consumer choice of dairy products. For overall flavor formation, far less is known about the specific sensory aspects of critical flavor compounds, particularly for fermentation aroma and off-flavor perception.
Xuelu Chi, Yating Zhang, Qingyu Yang, Jian Zhang, Baoguo Sun, Nasi Ai   +5 more
doaj   +1 more source

DESENVOLVIMENTO DE TERMINOLOGIA DESCRITIVA PARA WARMED-OVER FLAVOR EM CARNE ASSADA BOVINA

Ciência Animal Brasileira, 2014
We evaluated the warmed-over flavor development (WOF) in bovine roast-beef through adescriptive sensory analysis using the Longissimus dorsi, Semitendinosus and Supraspinatus muscles of Nellore steers.
Moacir Evandro Lage, Helena Teixeira Godoy, Helena Maria André Bolini, Raphael Rocha De Oliveira, Antônio Nonato de Oliveira, Edmar Soares Nicolau, Cíntia Silva Minafra e Rezende   +6 more
doaj   +1 more source

Applicability of biobased packaging materials for long shelf-life food products [PDF]

, 2016
The research aim was to evaluate the applicability of biobased plastics for packing long shelf-life food products, both on laboratory and industrial scale.
De Meulenaer, Bruno, Devlieghere, Frank, Peelman, Nanou, Ragaert, Peter, Verguldt, Elien   +4 more
core   +2 more sources