Results 241 to 250 of about 1,701,351 (292)

Mitigating Off-Flavors of Plant-Based Proteins

Journal of Agricultural and Food Chemistry, 2021
Proteins 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, Thomas Hofmann, Corinna Dawid   +2 more
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Off-Flavors

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.
openaire   +2 more sources

Off-Flavors and Harmful Algae

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
openaire   +1 more source

Off-Flavors in Aquaculture

2003
Off-Flavors in Aquaculture discusses types of off-flavors, analytical detection methods for off-flavor compounds, and pre-harvest and post-harvest management practices for preventing and dealing with off-flavor in aquaculture products such as catfish, shellfish, shrimp, tilapia, and trout.
openaire   +1 more source

Off-Flavor Problems in Aquaculture

Reviews in Fisheries Science, 2000
Foods 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
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Off Flavors in Fish and Shellfish

1992
SUMMARY Off flavors in fish and shellfish are due to many intrinsic and extrinsic factors. These include chemical and biochemical composition of the fish or shellfish, physiological state and diet of the animal, environmental conditions, post-mortem biochemical and microbiological activity, processing techniques employed, and storage conditions. Many
GENARO C. ARGANOSA, GEORGE J. FLICK
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Identification of Off-Flavor Compounds in Beer

Journal of the American Society of Brewing Chemists, 2000
Off-flavors in beer and brewing materials were identified. When the concentration of the flavor component was high, abnormal peaks were detected on the gas chromatogram. When an off-flavor was detected by tasting, the putative component was analyzed by gas chromatography mass spectrometry (GC-MS).
Shuso Sakuma, Hiromi Amano, Motoo Ohkochi   +2 more
openaire   +1 more source

Off-Flavors in Rice and Rice Products

1992
SUMMARY Rice is the primary staple food for most of the Far-Eastern, Oriental, and Indian countries, where almost 90% of the crop is grown. Most of this crop is long, medium, or short grain varieties but some are aromatic, scented (high aroma) rices that are highly prized as gourmet or premium rices.
R.L. ORY, G.J. FLICK
openaire   +1 more source

Recent advances and application of machine learning in food flavor prediction and regulation

Trends in Food Science and Technology, 2023
Yuyu Zhang, Min Zuo, Wenjing Yan
exaly  

Flavor of tea (Camellia sinensis): A review on odorants and analytical techniques

Comprehensive Reviews in Food Science and Food Safety, 2022
Chi-Tang Ho, Liang Zhang, Xiao-Chun Wan
exaly