Results 31 to 40 of about 698 (135)

Dynamic patterns of quality deterioration, oxidative stability, and flavor evolution in yuba during long-term storage

Food Chemistry: X
This study comprehensively evaluated the changes in yuba during long-term storage. Protein and lipid oxidation intensified significantly with increasing storage time, as evidenced by a decrease in total sulfhydryl content and increases in carbonyl ...
Jicai Bi, Junyang Zhang, Zhuo Chen, Lingyu Li, Yunbo Li, Wenhao Liu, Renbing Qin, Lingwen Zhang, Hongju He   +8 more
doaj   +1 more source

Effects of Different Roasting Degrees on the Quality of Lujiu Made with Macadamia Shells [PDF]

Shipin Kexue
To utilize the unique flavor of macadamia shells, we explored the effects of macadamia shells with different roasting degrees on the quality and flavor of lujiu.
WANG Runling, YU Enyang, ZHANG Tao, GUO Dejun, WANG Wenlin, SONG Haiyun
doaj   +1 more source

Insights Into Processing Properties of Germinated Brown Rice: Based on Physicochemical, Non‐Volatile, and Volatile Metabolomics

Food Frontiers, Volume 6, Issue 5, Page 2470-2484, September 2025.
ABSTRACT Germinated brown rice is increasingly recognized for its physiological benefits. However, the effects of germination on its processing properties, as well as on the composition of its volatile and non‐volatile metabolites, have not been systematically elucidated.
Xiuqi Wang, Yiqiao Wang, Yu Wang, Qiao Huang, Yutang He, Jian Sun, Guangchen Zhang, He Liu   +7 more
wiley   +1 more source

Comparative Analysis of the Effects of Different Cooking Methods on the Flavor and Nutritional Composition of Pepper (Capsicum annuum L.)

Future Postharvest and Food, Volume 2, Issue 3, Page 295-308, September 2025.
Different cooking methods (pan‐frying with oil and pan‐frying without oil) will affect the flavor and nutrition of chili fruit. Pan‐frying with oil diminishes the original flavor and nutritional value of peppers, whereas pan‐frying without oil enhances the nutritional quality and preserves the freshness of peppers.
Chenxi Ji, Qingjing Ye, Chenxu Liu, Zhuping Yao, Hongjian Wan, Meiying Ruan, Rongqing Wang, Guozhi Zhou, Chaochao Liu, Yuan Cheng   +9 more
wiley   +1 more source

What Makes Lupins Less Palatable to Consumers? Can the Sensory Quality of Lupin be Improved and Commercialized?

Comprehensive Reviews in Food Science and Food Safety, Volume 24, Issue 5, September 2025.
ABSTRACT Introducing underutilized legumes as plant‐based protein sources to daily meals is an approach to address the increasing demand for alternative proteins. However, legumes often exhibit off‐flavors and aromas, causing negative consumer perceptions.
Piyumi Chathurangi Wanniarachchi, Greg Shea, Mauro Mocerino, Sarita Jane Bennett, Rewati Raman Bhattarai, Ranil Coorey   +5 more
wiley   +1 more source

Effect of Roasting Temperature on Volatile Components of Chicory Root Extract Analyzed by HS-SPME-GC-MS and Electronic Nose

Shipin gongye ke-ji
To investigate the effect of roasting temperature on the aroma quality of chicory root extract, headspace solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) combined with electronic nose technology was employed to analyze ...
Ruili LI, Junjun ZHAO, Shuiping DAI, Enkai ZOU, Yuxuan LIU, Yaning HU, Miao LIANG, Junsong ZHANG   +7 more
doaj   +1 more source

Analysis of aroma components in different longan fruit wines based on HS-SPME-GC-MS [PDF]

Zhongguo niangzao
In this study, longan fruit wine was prepared by using longan as raw material and three Saccharomyces cerevisiae (LABA, CRI, L-EL) as fermentation strains.
XU Jia, LI Jiajun, ZHU Wenhai, PENG Xuan, LIANG Libao, FU Li
doaj   +1 more source

Effect on Arabica Coffee Flavor Quality of Enhanced Fermentation With Pichia membranifaciens Through Change Microbial Communities and Chemical Compounds

Food Science &Nutrition, Volume 13, Issue 7, July 2025.
Weissella, Lactococcus, Trichococcus, Leuconostoc, and Massila at the bacterial general level and Pichia, Hanseniaspora, Lachancea, Candida, and Cystofilobasidium at the fungi general level were the predominant microorganisms during the enhanced fermentation of Arabica coffee.
Xiaojing Shen, Qi Wang, Jia Zheng, Xingyu Li, Song Li, Yanhua Yin, Mengli Shang, Kunyi Liu, Wenjuan Yuan, Jilai Zhang   +9 more
wiley   +1 more source

Effects of a Mixed Starter Culture on the Biogenic Amine Accumulation, Volatile Flavor, and Quality of Jinhua Dry‐Cured Ham

Food Science &Nutrition, Volume 13, Issue 6, June 2025.
A compound starter culture consisting of L. plantarum, L. sakei, and S. xylosus has the potential to reduce BAs and enhance sensory quality in Jinhua ham. ABSTRACT Jinhua ham is a traditional dry‐cured product that favors an indigenous microflora, crucial for sensory characteristics.
Lin Chen, Lu Huang, QingYu Zhang, WuMei Yu   +3 more
wiley   +1 more source

Volatile Fingerprinting and Regional Differentiation of Safflower (Carthamus tinctorius L.) Using GC–IMS Combined with OPLS-DA

Foods
This study aimed to systematically characterize the volatile organic compound (VOC) profiles of safflower (Carthamus tinctorius L.) from eight major production regions, providing a scientific basis for quality evaluation and geographical traceability ...
Jiaqi Liu, Hao Duan, Li Wang, Rui Qin, Jiao Liu, Hong Liu, Shuyuan Bao, Wenjie Yan   +7 more
doaj   +1 more source