Results 241 to 250 of about 18,539 (282)
Myxobacteria isolated from recirculating aquaculture systems (RAS): ecology and significance as off-flavor producers. [PDF]
Appl Environ MicrobiolSödergren J +5 more
europepmc +1 more source
Effects of different packaging on dried sword prawn (<i>Parapenaeopsis hardwickii</i>) quality, flavor, microbial communities, and lipid profiles during chilled storage: An integrated analysis. [PDF]
Food Chem XZheng W +7 more
europepmc +1 more source
Effects of papain enzymolysis on the functional properties, stability and sensory quality of soy milk after thermal steam treatment. [PDF]
Food Chem XSun F +8 more
europepmc +1 more source
Synergistic mechanisms of crayfish tail flavor evolution mediated by hepatopancreas: Insights from GC-IMS and electronic nose analysis. [PDF]
Food Chem XJi D +7 more
europepmc +1 more source
Some of the next articles are maybe not open access.
Related searches:
Related searches:
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
openaire +3 more sources
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
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
openaire +3 more sources
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
openaire +3 more sources
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
openaire +2 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.
openaire +2 more sources
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.
openaire +2 more sources
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
openaire +4 more sources