Results 21 to 30 of about 8,859,528 (311)

Sources of Volatile Aromatic Congeners in Whiskey

Beverages, 2023
Whiskey’s complex and diverse flavor stems from a range of reactions that create congeners that are primarily dependent upon the cereal source/mash bill and each stage of the process: malting, mashing, fermentation, distillation, and cask maturation ...
Thomas J. Kelly, Christine O’Connor, Kieran N. Kilcawley   +2 more
doaj   +1 more source

Physicochemical Characteristics of Protein-Enriched Restructured Beef Steaks with Phosphates, Transglutaminase, and Elasticised Package Forming

Journal of Food Quality, 2018
Restructured beef steaks were formulated by adding protein-rich ingredients (pea protein isolate (PPI), rice protein (RP), and lentil flour (LF) (at 4 and 8%)), phosphate (0.2%), and two binding agents: 1% (TG) and 0.15% (TS).
Sephora Baugreet, Joseph P. Kerry, Paul Allen, Eimear Gallagher, Ruth M. Hamill   +4 more
doaj   +1 more source

Correlating Volatile Lipid Oxidation Compounds with Consumer Sensory Data in Dairy Based Powders during Storage

Antioxidants, 2020
Lipid oxidation (LO) is a recognised problem in dairy powders due to the formation of volatile odour compounds that can negatively impact sensory perception.
Holly J. Clarke, Maurice G. O’Sullivan, Joseph P. Kerry, Kieran N. Kilcawley   +3 more
doaj   +1 more source

Influence of Heterogeneity of Salt Content in Food Structure on the Sensory Profile and Consumer Perception of Beef Burgers

Applied Sciences, 2023
Contrast stimuli created between high- and low-taste concentration zones have been shown to enhance the perception of sensory trait intensity. The objective of this study was to determine if layering beef formulations with contrasting salt contents in ...
Artur Głuchowski, Emily Crofton, Limin M. Baby, Maurice G. O’Sullivan, Joe P. Kerry, Ruth M. Hamill   +5 more
doaj   +1 more source

Molecular and Genetic Regulation of Sensory Quality of Climacteric Fruit [PDF]

, 2004
The sensory quality of fruit has become a major criterion in making the purchasing decision by consumers. Breeding programs have mainly been directed, from the post-harvest stand point, towards improving shelf-life.
A. Latché, D. Manriquez, F.B. Flores, I. El-Sharkawy, J.C. Pech   +4 more
core   +1 more source

The Sensory Quality Improvement of Citrus Wine through Co-Fermentations with Selected Non-Saccharomyces Yeast Strains and Saccharomyces cerevisiae

Microorganisms, 2020
Co-fermentation of selected non-Saccharomyces yeast strain with Saccharomyces cerevisiae is regarded as a promising approach to improve the sensory quality of fruit wine.
Lanlan Hu, Rui Liu, Xiaohong Wang, Xiuyan Zhang   +3 more
semanticscholar   +1 more source

Simulation on sensory impairment in older adults:nursing education [PDF]

, 2017
Sensory impairments are identified as the most common chronic and disabling conditions of later life impacting significantly on the quality of life and safety of older adults.
Croy, Suzanne, Macaden, Leah, Smith, Annetta   +2 more
core   +1 more source

Volatilomics of raspberry fruit germplasm by combining chromatographic and direct-injection mass spectrometric techniques

Frontiers in Molecular Biosciences, 2023
The application of direct-injection mass spectrometric (DI-MS) techniques, like Proton Transfer Reaction Time of Flight Mass Spectrometry (PTR-ToF-MS) has been suggested as a reliable phenotyping tool for fruit volatilome assessment in both genetic and ...
Brian Farneti, Iuliia Khomenko, Matteo Ajelli, Karen Elizabeth Wells, Emanuela Betta, Eugenio Aprea, Eugenio Aprea, Lara Giongo, Franco Biasioli   +8 more
doaj   +1 more source

Identification of markers of sensory quality in ground coffee: an untargeted metabolomics approach

Metabolomics, 2020
In the last years, consumers increased the demand for high-quality and healthy beverages, including coffee. To date, among the techniques potentially available to determine the overall quality of coffee beverages, metabolomics is emerging as a valuable ...
G. Rocchetti, G. Braceschi, L. Odello, T. Bertuzzi, M. Trevisan, L. Lucini   +5 more
semanticscholar   +1 more source

Recent Advances in OMICs Technologies and Application for Ensuring Meat Quality, Safety and Authenticity

Foods, 2022
Consumers and stakeholders are increasingly demanding that the meat industry guarantees high-quality meat products with stable and acceptable sensory and safety properties [...]
Mohammed Gagaoua
doaj   +1 more source