Results 101 to 110 of about 9,319 (212)

The impact of the skim milk powder manufacturing process on the flavor of model white chocolate [PDF]

, 2017
Milk powder is an important ingredient in the confectionary industry but its variable nature has consequences for the quality of the final confectionary product.
Festring, Daniel, Grandison, Alistair S., Methven, Lisa, Parker, Jane K., Ryan, Angela, Stewart, Ashleigh   +5 more
core   +2 more sources

Determination of sulfur and nitrogen compounds during the processing of dry fermented sausages and their relation to amino acid generation [PDF]

, 2015
© 2015 Elsevier Ltd. All rights reserved. The identification of odor-active sulfur and nitrogen compounds formed during the processing of dry fermented sausages was the objective of this study.
Corral, Sara, Flores Llovera, Mónica, Leitner, E., Siegmund, B.   +3 more
core   +2 more sources

Influence of Honey Varieties, Fermentation Techniques, and Production Process on Sensory Properties and Odor-Active Compounds in Meads

Molecules
This study investigates the impact of key factors on the formation of odorants and sensory properties in mead. The effects of the honey type (acacia, buckwheat, linden), wort heating, and the fermentation method (commercial Saccharomyces cerevisiae ...
Daria Cicha-Wojciechowicz, Natalia Drabińska, Małgorzata Anna Majcher   +2 more
doaj   +1 more source

RELATIVE METRIC INDICATORS OF THE UPPER AND LOWER PARTS OF THE INTERNAL NASAL VALVE LUMEN AND THEIR IMPACT ON NASAL RESPIRATORY AND OLFACTORY FUNCTIONS

Клінічна та профілактична медицина
The aim of the article: To study the influence of absolute and relative metric indicators of the lumen of certain parts of the internal nasal valve on the effectiveness of olfactory and respiratory functions of the nasal cavity. Materials and methods:
Volodymyr O. Shkorbotun, Maksym O. Ovsiienko, Yaroslav V. Shkorbotun   +2 more
doaj   +1 more source

Solid-State Fermentation of Quinoa Flour: An In-Depth Analysis of Ingredient Characteristics

Fermentation
Plant protein ingredients are gaining attention for human nutrition, yet they differ significantly from animal proteins in functionality and nutrition. Fungal solid-state fermentation (SSF) can modulate the composition and functionality, increasing their
Ophélie Gautheron, Laura Nyhan, Arianna Ressa, Maria Garcia Torreiro, Ali Zein Alabiden Tlais, Claudia Cappello, Marco Gobbetti, Andreas Klaus Hammer, Emanuele Zannini, Elke K. Arendt, Aylin W. Sahin   +10 more
doaj   +1 more source

Early Olfactory Environment Influences Antennal Sensitivity and Choice of the Host-Plant Complex in a Parasitoid Wasp

Insects, 2019
Early experience of olfactory stimuli associated with their host−plant complex (HPC) is an important driver of parasitoid foraging choices, notably leading to host fidelity.
Martin Luquet, Olympe Tritto, Anne-Marie Cortesero, Bruno Jaloux, Sylvia Anton   +4 more
doaj   +1 more source

Olfactometry and possibilities of its use for emission determination in breweries.

Kvasný průmysl, 2008
The olfactometry is in the brewery laboratory used for beer flavor changes determination during aging of beer, those tests are carried out by panel of experts or by PC connected with so called "electronic nose".
Ronald KRAUS, Ladislav CHLÁDEK, Miroslav ČEŠPIVA, Miroslav PŘIKRYL   +3 more
doaj   +1 more source

Artificial olfaction system for on-site odour measurement [PDF]

, 2016
Odour impacts and concerns are an impediment to the growth of the Australian chicken meat industry. To manage these, the industry has to be able to demonstrate the efficacy of its odour reduction strategies scientifically and defensibly; however, it ...
Atzeni, M., Lobsey, C., Mayer, D.G., Parcsi, G.   +3 more
core   +1 more source

Identification of Key Odour Components in Pig House Air using Hyphenated Gas Chromatography Olfactometry [PDF]

, 2004
Rosana G. Moreira, Editor-in-Chief; Texas A&M UniversityThis is a paper from International Commission of Agricultural Engineering (CIGR, Commission Internationale du Genie Rural) E-Journal Volume 6 (2004): P. Kai and A. Schafer.
Kai, P., Schafer, A.
core  

Application of Sensory Methods to Evaluate the Effectiveness of Solutions to Reduce the Exposure to Odour Nuisance and Ammonia Emissions from the Compost Heaps

Sensors
Exposure to high concentrations of odours can result in health effects associated with direct health risks and irritation from nuisance. This investigation aimed to correlate aspects of the waste composting process with the emission levels of malodourous
Mirosław Szyłak-Szydłowski, Wojciech Kos   +1 more
doaj   +1 more source