Results 51 to 60 of about 1,241 (147)

Molecular characterization of toasted oak wood (Quercus petraea) volatilome by untargeted GCxGC-ToFMS analysis

Applied Food Research
Application of heat to oak wood to make barrels or alternatives produces many volatile compounds involved in the formation of specific nuances found in wines and spirits.
Marie Courregelongue, Warren Albertin, Andrei Prida, Alexandre Pons   +3 more
doaj   +1 more source

Effect of cooking methods on nutritional value and microbial safety of edible rhinoceros beetle grubs (Oryctes sp.)

Heliyon
Although edible rhinoceros beetle (Oryctes sp.) larvae are popularly consumed in many countries worldwide, they are prepared using different methods such as boiling, roasting, toasting, and deep-frying, whose effect on nutritional value and microbial ...
Marliyn W. Muthee, Fathiya M. Khamis, Xavier Cheseto, Chrysantus M. Tanga, Sevgan Subramanian, James P. Egonyu   +5 more
doaj   +1 more source

Formation of RRR-α-tocopherol in rumen and intestinal digestibility of tocopherols in dairy cows. [PDF]

Anim Nutr, 2023
Lashkari S, Panah FM, Weisbjerg MR, Jensen SK.   +3 more
europepmc   +1 more source

Early-Stage Electrochemical Kinetics of Agave Distillates: Impact of Barrel Toasting on Polyphenol Extraction Dynamics. [PDF]

Foods
Piña-Torres SS, Gómez-Navarro CS, García-Aceves M, Zárate-Navarro MA, Zárate-Guzmán AI, Moral-Rodríguez AI, Carrasco-Marín F, Romero-Cano LA.   +7 more
europepmc   +1 more source

Chemical Composition, Fatty Acid Profile, and Optimization of the Sacha Inchi (Plukenetia volubilis L.) Seed-Roasting Process Using Response Surface Methodology: Assessment of Oxidative Stability and Antioxidant Activity. [PDF]

Foods, 2023
Bocanegra Morales N, Galeano Garcia P.
europepmc   +1 more source

Field Trials and Baking Studies of Ultra-Low Asparagine, Genome Edited (CRISPR/Cas9) and Mutant (TILLING) Wheat. [PDF]

Plant Biotechnol J
Kaur N, Raffan S, Clark SJ, Musa S, Scherf K, Elmore JS, Curtis TY, Honan E, Halford NG.   +8 more
europepmc   +1 more source

Influence of the use of sulfur dioxide, the distillation method, the oak wood type and the aging time on the production of brandies. [PDF]

Curr Res Food Sci, 2023
Guerrero-Chanivet M, Ortega-Gavilán F, Bagur-González MG, Valcárcel-Muñoz MJ, García-Moreno MV, Guillén-Sánchez DA.   +5 more
europepmc   +1 more source

The Science of Aging: Understanding Phenolic and Flavor Compounds and Their Influence on Alcoholic Beverages Aged with Alternative Woods. [PDF]

Foods
Souza TFC, Melo Miranda B, Colivet Briceno JC, Gómez-Estaca J, Alves da Silva F.   +4 more
europepmc   +1 more source

The Impact of Compounds Extracted from Wood on the Quality of Alcoholic Beverages. [PDF]

Molecules, 2023
Tarko T, Krankowski F, Duda-Chodak A.
europepmc   +1 more source

Enhancement of the Functional Properties of Mead Aged with Oak (Quercus) Chips at Different Toasting Levels. [PDF]

Molecules, 2022
Fortes JP, Franco FW, Baranzelli J, Ugalde GA, Ballus CA, Rodrigues E, Mazutti MA, Somacal S, Sautter CK.   +8 more
europepmc   +1 more source