Results 11 to 20 of about 18,539 (282)
Exploring the formation mechanism of off-flavor of irradiated yak meat based on metabolomics
Food Chemistry: X, 2022 Irradiation's effects on quality, volatile compounds, and differential metabolites of yak meat were studied. Irradiation dose at 3 kGy had no effect on yak meat quality, however irradiation dose at 5 kGy resulted in yak meat quality deterioration as well
Qia Wang +6 more
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Research Progress on the Aroma and Off-Odor of Plant Milk and Their Influential Factors [PDF]
Shipin Kexue, 2023 The plant milk market has a promising future and flavor is a critical quality attribute of plant milk. The good flavors of plant milk such as milky, fruity, nutty, and cereal-like aromas are well-liked by consumers, while the undesirable flavors such as ...
YUE Yang, WANG Chao, CHEN Yashu, ZHOU Qi, DENG Qianchun
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Pseudo-Lager—Brewing with Lutra® Kveik Yeast
Fermentation, 2022 Brewers commonly produce ales since the ale yeast is more resilient, ferments quicker and requires higher temperatures, which are easier to ensure as opposed to lager and pilsner, which require lower temperatures and longer lagering time.
Kristina Habschied +4 more
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JFMR-Journal of Fisheries and Marine Research, 2020 A problem that often occurred for the actor of catfish cultivation was an indication of smelly mud/dirt/muddy taste (off-flavors). Off-flavors were identified from chemical geosmin compound (GSM) and 2-Methyl Iso-borneol (MIB) produced by Cyanophyceae ...
Moh. Zharfan Abd. Djamil +2 more
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Foods, 2021 Herring milt hydrolysate (HMH) presents the disadvantage of being associated with an unpleasant smell limiting its use. Thus, to develop a new effective and easy-to-use deodorization method, this research aimed to deepen the knowledge regarding the ...
Sarah Todeschini +6 more
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Encapsulation of ascorbic acid promotes the reduction of Maillard reaction products in UHT milk [PDF]
, 2016 The presence of amino groups and carbonyls renders fortified milk with ascorbic acid particularly susceptible to the reduction of available lysine and to the formation of Maillard reaction products (MRPs), as Nε-(Carboxyethyl)-L-lysine (CEL), Nε ...
Ahmed +36 more
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Raw milk quality - milk flavor [PDF]
, 1993 Flavor control in market milk begins on the farm and continues through the processing plant and into the home of the consumer. Flavor control is directly or indirectly related to the health of the cow, the feeding of the cow, the cleaning and ...
Roberts, H. A.
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Quality evaluation of olive oil by statistical analysis of multicomponent stable isotope dilution assay data of aroma active compounds [PDF]
, 2012 An instrumental method for the evaluation of olive oil quality was developed. Twenty-one relevant aroma active compounds were quantified in 95 olive oil samples of different quality by headspace solid phase microextraction (HS-SPME) and dynamic headspace
Angerosa F. +29 more
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Tracking Sensory Characteristics of Virgin Olive Oils During Storage: Interpretation of Their Changes from a Multiparametric Perspective [PDF]
, 2020 Virgin olive oil is inevitably subject to an oxidation process during storage that can affect its stability and quality due to off-flavors that develop before the oil surpasses its ‘best before’ date. Many parameters are involved in the oxidation process
Aparicio Ruiz, Ramón +4 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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