Results 21 to 30 of about 1,701,351 (292)
Yamasachi Wine: Characterization of Aroma Compounds and Its Masking Effect Against Phenolic Off-Flavor [PDF]
FoodsYamasachi, an original red wine grape in Hokkaido, is a hybrid variety between ‘Seibel 13053’ and an indigenous wild grape. This study aimed to elucidate the aromatic compounds characterizing Yamasachi wine.
Noriko Minami +6 more
doaj +2 more sources
Research Progress in the Formation and Regulation of Fish Soup Flavor [PDF]
Shipin Kexue, 2023 Fish soup, a traditional Chinese broth food, is loved by consumers due to its rich nutrition, high digestion and absorption rate, umami and sweet taste, and strong aroma.
WU Yanni, AN Yueqi, XIONG Shanbai
doaj +1 more source
Advances in Extraction Techniques for Beer Flavor Compounds
Beverages, 2023 Owing to the unique chemical properties exhibited by beer flavor compounds, different extraction methods have been utilized to extract these compounds from the sample matrix.
Inês M. Ferreira, Luis F. Guido
doaj +1 more source
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
doaj +1 more source
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
doaj +1 more source
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
doaj +1 more source
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
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
Developing a robust and sensitive analytical method to detect off‑flavor compounds in fish [PDF]
, 2022 In recirculating aquaculture systems (RAS), off-flavors that accumulate in fish muscle tissue can be problematic in terms of consumer acceptance and the reputation of farmed fish products.
Lindholm-Lehto, Petra +2 more
core +1 more source
Destabilization and off-flavors generated by Pseudomonas proteases during or after UHT-processing of milk [PDF]
, 2017 Background Pseudomonads play a major role in the spoilage of UHT processed dairy products, due to their growth-related protease production in raw milk ...
De Block, Jan +9 more
core +2 more sources