Results 41 to 50 of about 1,631 (166)

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

Analysis of Aroma Components of Tea Processed from Two Yunnan Tea Plant Species Based on Liu Bao Craft

Shipin gongye ke-ji
In order to reveal the aroma compositions of two varieties of Yunnan teas processed based on the Liu Bao tea craft and to explore the more suitable varieties of tea plants for making Liu Bao tea, headspace solid-phase micro extraction and gas ...
Rui DONG, Siting GAO, Xiaohui ZHOU, Maoxin ZHENG, Lijun ZHANG, Xueyi YANG, Xue XIAO, Yali LI, Hongjie ZHOU   +8 more
doaj   +1 more source

Calcio, fósforo y metales del sedimento de la laguna de la Massona (Girona) [PDF]

, 1986
Es presenten els resultats d'una investigació preliminar de la composició química dels sediments de la Massona, una llacuna costanera dels aiguamolls de l'Empordà. Hom hi va analitzar el calci, ferro, manganes, fosfor, plom i crom.
López Laseras, María Pilar
core  

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 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

Effects of Slaughter Age on the Quality of Gannan Yak Meat: Analysis of Edible Quality, Nutritional Value, and GC × GC‐ToF‐MS of the Longissimus Dorsi Muscle

Food Science &Nutrition, Volume 13, Issue 6, June 2025.
Gannan yak meat is a natural green organic food with rich nutritional value. However, the slaughter age of Gannan yaks in the market is older and has lower meat quality. The meat quality of Gannan yak aged 2–4 years is the best, and the content of monounsaturated fatty acids and polyunsaturated fats is the highest.
Xin Yu, Caiyun Li, Ziyi Zhao, Yubin Zhang   +3 more
wiley   +1 more source

Dynamic Correlation Between Bacterial Communities and Volatile Compounds During Douchiba Fermentation

Food Science &Nutrition, Volume 13, Issue 4, April 2025.
In Douchiba 134, volatile compounds and 10 dominant bacteria were identified. The 26 characteristic volatiles work together to give Douchiba its unique flavor. The five key bacteria were positively related to most characterized volatiles. ABSTRACT Douchiba is a traditional bacteria‐fermented soybean product in Guizhou, refined through the following ...
Yurou Yang, Panpan Yang, Anyan Wen, Haiying Zeng, Na Liu, Likang Qin, Pengsen Zhou   +6 more
wiley   +1 more source

Identification and analysis of volatile flavor compounds in waxberry brandy under different aging temperatures based on HS - SPME/GC - MS

Journal of Agriculture and Food Research
This study aimed to accelerate the aging process of waxberry brandy by modulating storage temperatures to shorten maturation time while improving flavor quality.
Binbin Chen, Shanshan Zhou, Jie Xu, Yijie Dai, Ke Li, Zongjun Li, Aixiang Hou   +6 more
doaj   +1 more source

Improving the Sensory Quality of Xinhui Citrus Wine by Mixed Yeasts Fermentation of Saccharomyces cerevisiae and Non‐Saccharomyces

Food Bioengineering, Volume 4, Issue 1, Page 53-66, March 2025.
ABSTRACT Xinhui Chenpi, a China National Geographical Indication Product, faces unexploited pulp resources, resulting in resource waste and potential environmental pollution. This study employed Xinhui citrus pulp as a raw material to produce Xinhui citrus wine (XCW), focusing on enhancing the aroma of XCW by utilizing a multi‐strains fermentation ...
Xiaorui Guo, Jiao Wang, Boya Zhu, Jing Liu, Yourong Che, Chaochun Li, Jia Song, Yu Zheng, Min Wang   +8 more
wiley   +1 more source