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The chemistry of sour taste and the strategy to reduce the sour taste of beer
Food Chemistry, 2015The contributions of free hydrogen ions, undissociated hydrogen ions in protonated acid species, and anionic acid species to sour taste were studied through sensory experiments. According to tasting results, it can be inferred that the basic substance producing a sour taste is the hydrogen ion, including free hydrogen ions and undissociated hydrogen ...
Hong, Li, Fang, Liu
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Reservoir Souring: Analysis of Surveys and Experience in Sour Waterfloods
Proceedings of SPE Annual Technical Conference and Exhibition, 1997Abstract Mechanisms of reservoir souring are reviewed in general. A survey was conducted on several seawater and source-water floods to determine the factors that could be responsible for reservoir souring. Data from Shell's offshore Gulf of Mexico field (Cognac Platform) were analyzed more closely, and the results ...
Z.I. Khatib, J.R Salanitro
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Wheat- and Rye-Sours and Sour-Dough Processing
1990Although yeast in a compressed, dried or liquid form has become standard raw material for industrial baking worldwide, wheat-flour-based sour-cultures remain popular in many countries, e.g. Spain, USA (San Francisco), Central and Eastern European countries, and Scotland. In fact, the oldest method of making fermented bread was to use wheat and rye sour-
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1970
Publisher Summary In 1897, Prescott and Underwood published a paper, which described the souring of canned sweet corn. These authors distinguished between two types of souring, one which resulted in swelling of the can and the other which did not. It is possible that some of the souring without swelling of the can may have been the flat sour spoilage,
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Publisher Summary In 1897, Prescott and Underwood published a paper, which described the souring of canned sweet corn. These authors distinguished between two types of souring, one which resulted in swelling of the can and the other which did not. It is possible that some of the souring without swelling of the can may have been the flat sour spoilage,
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Nature, 1985
Sweetness and Power: The Place of Sugar in Modern History. By Sidney W. Mintz. Viking: 1985. Pp.274. $20, £14.95.
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Sweetness and Power: The Place of Sugar in Modern History. By Sidney W. Mintz. Viking: 1985. Pp.274. $20, £14.95.
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Nursery World, 2015
Getting the balance right when it comes to the consumption of sugar and fibre is vital for good health.
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Getting the balance right when it comes to the consumption of sugar and fibre is vital for good health.
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Low-salt fermentation improves flavor and quality of sour meat: Microbiology and metabolomics
LWT - Food Science and Technology, 2022Xiefei Li, Hongbo Song, Qun Huang
exaly