Results 51 to 60 of about 18,539 (282)
Cause and control of hydrolytic rancidity in raw milk [PDF]
, 1988 One of the common and important off-flavors in milk is hydrolytic rancidity or lipolyzed flavor. The rancidity results from hydrolytic cleavage of fatty acids from milk fat by the enzyme lipase and their release as free acids.
Jeon, I.J.
core +2 more sources
Off-flavor of Mustard Paste Part I
Journal of the agricultural chemical society of Japan, 1965 (1) 変質練りからしより,苦味の主な成分と考えられる結晶を分離し,その化合物をsinapin rhodanideと同定した. (2)からしの辛味消失の際生成される-SCNが, sinapinと塩を作るのが苦味発生の機構であると考えられる. (3)練りからしの品質保存の条件について検討した.
Akio KOBAYASHI +2 more
openaire +3 more sources
Time after time – circadian clocks through the lens of oscillator theory
FEBS Letters, EarlyView.Oscillator theory bridges physics and circadian biology. Damped oscillators require external drivers, while limit cycles emerge from delayed feedback and nonlinearities. Coupling enables tissue‐level coherence, and entrainment aligns internal clocks with environmental cues.
Marta del Olmo +2 more
wiley +1 more source
HS-SPME/GCxGC/TOF-MS: A Powerful Tool for Off-flavors Identification in Italian Muscat-based Wines
Czech Journal of Food Sciences, 2009 Muscat Blanc a Petits Grains grape (Vitis vinifera L.) is used for the production of Asti (or Asti Spumante) and Moscato d'Asti wines from Piedmont (Italian DOCG designation, D.M. 29-11-1993).
M. BORDIGA +4 more
doaj +1 more source
Flavor Development of Individually Vacuum-Packaged Beef Steaks During Extended Wet Aging
Meat and Muscle Biology, 2023 The objective of the study was to determine the effect of extended aging on the flavor development of various muscles, individually stored in vacuum rollstock packaging.
Dale R Woerner +4 more
doaj +2 more sources
Mead production: selection and characterization assays of Saccharomyces cerevisiae [PDF]
, 2009 Mead is a traditional alcoholic drink which results from the fermentation of diluted honey. Yeasts used in mead production are, usually, wine Saccharomyces cerevisiae strains.
Andrade, João Verdial +6 more
core
The constrained median : a way to incorporate side information in the assessment of food samples [PDF]
, 2020 A classical problem in the field of food science concerns the consensus evaluation of food samples. Typically, several panelists are asked to provide scores describing the perceived quality of the samples, and subsequently, the overall (consensus) scores
De Baets, Bernard +4 more
core +2 more sources
Molecular Oncology, EarlyView.Liquid biopsy enables minimally invasive, real‐time molecular profiling through analysis of circulating biomarkers in biological fluids. This Perspective highlights the importance of training pathologists through integrative educational programs, such as the European Masters in Molecular Pathology, to ensure effective and equitable implementation of ...
Marius Ilié +13 more
wiley +1 more source
Comparative study on the improvement of off-flavors in Baijiu by different activated carbon for alcoholic beverages [PDF]
Zhongguo niangzaoTo explore the effectiveness of activated carbon on the quality of Baijiu with off-flavors, 11 types of activated carbon (#1~#11) for alcoholic beverages were selected to treat off-flavors Baijiu.
ZHAO Jinsong, PENG Jingjing, ZHANG Liang, ZHANG Mingwen, RAN Guoqing
doaj +1 more source
Molecular Oncology, EarlyView.The cancer problem is increasing globally with projections up to the year 2050 showing unfavourable outcomes in terms of incidence and cancer‐related deaths. The main challenges are prevention, improved therapeutics resulting in increased cure rates and enhanced health‐related quality of life.
Ulrik Ringborg +43 more
wiley +1 more source