Results 31 to 40 of about 18,800 (297)

Impact of Bottle Aging on the Composition and Sensory Properties of Flavored Chardonnay and Shiraz Wines

Foods, 2020
Natural flavorings could potentially be used to enhance the intensity of wine aroma and flavor; albeit since flavor additives are not legally permitted winemaking aids, flavored wines would need to be labeled as wine products.
Yaelle Saltman, Julie A. Culbert, Trent E. Johnson, Renata Ristic, Kerry L. Wilkinson, Susan E. P. Bastian   +5 more
doaj   +1 more source

Impact of Acetaldehyde Addition on the Sensory Perception of Syrah Red Wines

Foods, 2022
Two experimental Syrah red wines with different polyphenol contents were used to study the impact of acetaldehyde addition on olfactory perception. Free acetaldehyde levels were measured in red wine by Head Space-Gas Chromatography-Mass Spectrometry (HS-GC-MS) to determine the acetaldehyde combination levels for those wines.
Garcia, Luca, Perrin, Cédrine, Nolleau, Valérie, Godet, Teddy, Farines, Vincent, Garcia, François, Caillé, Soline, Saucier, Cédric   +7 more
openaire   +5 more sources

Safety of methanethiol [12.003] when used as a feed additive for all animal species

EFSA Journal, 2020
Following a request from the European Commission, the EFSA Panel on Additives and Products or Substances used in Animal Feed (FEEDAP) was asked to deliver a scientific opinion on the safety of methanethiol [12.003] belonging to chemical group 20 ...
EFSA Panel on Additives and Products or Substances used in Animal Feed (FEEDAP), Vasileios Bampidis, Giovanna Azimonti, Maria de Lourdes Bastos, Henrik Christensen, Birgit Dusemund, Mojca Fašmon Durjava, Maryline Kouba, Marta López‐Alonso, Secundino López Puente, Francesca Marcon, Baltasar Mayo, Alena Pechová, Mariana Petkova, Fernando Ramos, Yolanda Sanz, Roberto Edoardo Villa, Ruud Woutersen, Montserrat Anguita, Jaume Galobart, Lucilla Gregoretti, Orsolya Holczknecht, Jordi Tarrés‐Call, Elisa Pettenati, Fabiola Pizzo, Paola Manini   +25 more
doaj   +1 more source

Comparative Study of Sensory and Physicochemical Characteristics of Green-Tea-Fortified Cupcakes upon Air Frying and Oven Baking

, 2023
The air fryer and the oven are common cooking methods in our daily lives. However, previous investigations of the air fryer were limited to its comparison with deep-fat frying.
Hiu-Lok Ngan, Shu-Yu Ip, Mingfu Wang, Qian Zhou   +3 more
core   +1 more source

Potential for natural flavour additives to improve the sensory properties and consumer acceptance of wine [PDF]

, 2017
Flavour additives are routinely used in food and beverage industries to enhance aroma and flavour intensity, mitigate undesirable attributes and/or better meet consumer expectations.
Saltman, Yaelle
core   +1 more source

E-nose, E-tongue Combined with GC-IMS to Analyze the Influence of Key Additives during Processing on the Flavor of Infant Formula

, 2022
In order to analyze the influence of key additives during processing on the flavor of infant formula, the headspace-gas chromatography-ion mobility spectrometry, electronic tongue, and electronic nose techniques were used to evaluate flavor during the ...
Nan Zheng, Chi, Xuelu, Xuelu Chi, Huimin Liu, Zheng, Nan, Liu, Huimin, Yangdong Zhang, Zhang, Yangdong, Hongxia Guo, Wang, Jiaqi, Jiaqi Wang, Guo, Hongxia   +11 more
core   +1 more source

Safety and efficacy of the feed additives consisting of l‐glutamic acid and monosodium l‐glutamate monohydrate produced by Corynebacterium glutamicum NITE BP‐01681 for all animal species (METEX NOOVISTAGO)

EFSA Journal, 2022
Following a request from the European Commission, the Panel on Additives and Products or Substances used in Animal Feed (FEEDAP) was asked to deliver a scientific opinion on the safety and efficacy of l‐glutamic acid and monosodium l‐glutamate ...
EFSA Panel on Additives and Products or Substances used in Animal Feed (FEEDAP), Vasileios Bampidis, Giovanna Azimonti, Maria de Lourdes Bastos, Henrik Christensen, Birgit Dusemund, Mojca Fašmon Durjava, Maryline Kouba, Marta López‐Alonso, Secundino López Puente, Francesca Marcon, Baltasar Mayo, Alena Pechová, Mariana Petkova, Fernando Ramos, Yolanda Sanz, Roberto Edoardo Villa, Ruud Woutersen, Jürgen Gropp, Lieve Herman, Luca Tosti, Jaume Galobart, Fabiola Pizzo, Joana Revez, Montserrat Anguita   +24 more
doaj   +1 more source

The future of sensory substitution, addition, and expansion via haptic devices

Frontiers in Human Neuroscience, 2023
Haptic devices use the sense of touch to transmit information to the nervous system. As an example, a sound-to-touch device processes auditory information and sends it to the brain via patterns of vibration on the skin for people who have lost hearing.
David M. Eagleman, David M. Eagleman, Michael V. Perrotta   +2 more
openaire   +3 more sources

Application of natural and modified additives in yogurt formulation: types, production, and rheological and nutraceutical benefits

Frontiers in Nutrition, 2023
Yogurt, a popular fermented dairy product, is of different types and known for its nutritional and nutraceutical benefits. However, incorporating additives into yogurt has been adopted to improve its functionality and nutraceutical properties.
Abigael Odunayo Bankole, Emmanuel Anyachukwu Irondi, Wasiu Awoyale, Emmanuel Oladipo Ajani   +3 more
doaj   +1 more source

Functional Tea-Infused Set Yoghurt Development by Evaluation of Sensory Quality and Textural Properties

, 2020
In the present study, the potential to design natural tea-infused set yoghurt was investigated. Three types of tea (Camellia sinensis): black, green and oolong tea as well as lemon balm (Melissa officinalis L.) were used to produce set yoghurt.
Yen-Po Chen, Anna Florowska, Zuzanna Konisiewicz, Katarzyna Świąder   +3 more
core   +1 more source