Results 21 to 30 of about 18,539 (282)
A neuroimaging study of pleasant and unpleasant olfactory perceptions of virgin olive oil [PDF]
, 2016 Functional magnetic resonance imaging (fMRI) has been used to collect information from neurons that receive direct input from olfactory bulbs when subjects smell virgin olive oil. The pleasant aroma of three extra virgin olive oils (var.
Aparicio López, Ramón +4 more
core +3 more sources
Foods, 2022 Despite the biological interest in herring milt hydrolysate (HMH), its valorization is limited by its unpleasant odor resulting from the presence of mainly amine and carbonyl compounds.
Sarah Todeschini +6 more
doaj +1 more source
Foods, 2020 Enzymatic hydrolysis of food proteins generally changes the techno-functional, nutritional, and organoleptic properties of hydrolyzed proteins. As a result, protein hydrolysates have an important interest in the food industries.
Dahlia Daher +7 more
doaj +1 more source
The challenge of breeding for reduced off-flavor in faba bean ingredients
Frontiers in Plant Science, 2023 The growing interest in plant protein sources, such as pulses, is driven by the necessity for sustainable food production and climate change mitigation strategies. Faba bean (Vicia faba L.) is a promising protein crop for temperate climates, owing to its
Antonio Lippolis +4 more
doaj +1 more source
Application of biocomposite edible coatings based on pea starch and guar gum on quality, storability and shelf life of ‘Valencia’ oranges [PDF]
, 2018 Novel edible composite coatings based on pea starch and guar gum (PSGG), PSGG blended with lipid mixture containing the hydrophobic compounds shellac and oleic acid (PSGG-Sh), and a layer-by-layer (LBL) approach (PSGG as an internal layer and shellac as ...
Chockchaisawasdee, Suwimol +6 more
core +2 more sources
Different Polar Metabolites and Protein Profiles between High- and Low-Quality Japanese Ginjo Sake.
PLoS ONE, 2016 Japanese ginjo sake is a premium refined sake characterized by a pleasant fruity apple-like flavor and a sophisticated taste. Because of technical difficulties inherent in brewing ginjo sake, off-flavors sometimes occur.
Kei Takahashi, Hiromi Kohno
doaj +1 more source
Frontiers in Microbiology, 2020 Yeasts are generally recognized as contaminants in the production of white-brined cheeses, such as Feta and Feta-type cheeses. The most predominant yeasts species are Debaryomyces hansenii, Geotrichum candidum, Kluyveromyces marxianus, Kluyveromyces ...
Athina Geronikou +5 more
doaj +1 more source
Assessment of Staling Aldehydes in Lager Beer under Maritime Transport and Storage Conditions
Molecules, 2022 Beer flavor stability is greatly influenced by external temperature, vibrations, and longer delivery times. The present study assessed the impact of transport and storage conditions on staling aldehyde evolution in lager beers across five sample groups ...
Dayana Aguiar +2 more
doaj +1 more source
Journal of the World Aquaculture Society, 1995 AbstractOff‐flavor problems in farm‐raised catfish Ictalurus punctatus increase production costs and pose inventory management problems for catfish farmers. Multiperiod mathematical programming techniques were used to test the effect of 16 different off‐flavor scenarios on expected net returns above variable cost with and without cash flow restrictions.
Carole R. Engle +2 more
openaire +1 more source
Determination of off-flavors in silver carp mince using electronic nose
浙江大学学报. 农业与生命科学版, 2010 In order to detect quickly the off-flavors (earthy-muddy odor, rancid odor, and fishy odor), the silver carp mince was analyzed using electronic nose as well as sensory evaluation.
FU Xiang-jin +3 more
doaj +1 more source