New C-Glycosidic Ellagitannins Formed upon Oak Wood Toasting, Identification and Sensory Evaluation
Foods, 2020 In the courses of studies on ellagitannin changes during oak wood toasting, two C-glycosidic ellagitannins were isolated from the french oak wood for the first time.
Kleopatra Chira +2 more
exaly +3 more sources
Effects of drying on the nutritional, sensory and microbiological quality of edible stinkbug (Encosternum delgorguei) [PDF]
Heliyon, 2023 Entomophagy has recently gained attention as a potential solution to the problems of food and nutritional security. One example is the consumption of edible stinkbug.
Melania Dandadzi +3 more
doaj +2 more sources
A Comparative Study of Cabernet Sauvignon Red Wine Aroma Profiles During Ageing in Medium-Toasted Oak Barrels [PDF]
FoodsAgeing in oak barrels affects the tertiary aroma of red wine, yet further research on the impact of different conditions used for medium toasting of barrels could still be conducted to optimise wine production and meet consumer preferences. In this study,
Anita Pichler +7 more
doaj +2 more sources
BeveragesBy analyzing the sugars extracted from oak chips toasted at various temperatures (180 to 280 °C) for various durations (10 to 30 min) in a model wine, we examined how wood polysaccharides are affected by toasting.
Norihisa Kusumoto +2 more
exaly +3 more sources
Exploring the influence of oak barrel aging on the quality of Cabernet Sauvignon wine with a high ethanol content: Interactions with wood grain and toasting level [PDF]
Food Chemistry: XThis study investigated and addressed the harm caused by high ethanol levels (above 16 % vol) to the quality of industrial Cabernet Sauvignon wines through aging in oak barrels with three types of wood grains and three toasting levels.
Yu Chen +10 more
doaj +2 more sources
Journal of the Saudi Society of Agricultural Sciences, 2017 Oat cultivars were toasted and studied for their physical properties (1000 kernel weight, bulk density, and l/b ratio). Both the control and toasted samples were milled into flour and studied for their functional (water absorption capacity, WAC; oil ...
Maninder Kaur +2 more
exaly +3 more sources
Effect of cooking methods on nutritional value and microbial safety of edible rhinoceros beetle grubs (Oryctes sp.) [PDF]
HeliyonAlthough 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 +5 more
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Impact of barrel toasting on the cognac eau-de-vie sensory profile
IVES Technical Reviews, 2022 During barrel production, the oak undergoes several processing stages that contribute to wine and brandy flavours. The toasting step is considered to have the most important influence on oak wood chemical composition as it causes the thermodegradation ...
Mathilde Gadrat +4 more
doaj +1 more source
Foods, 2020 Edible insects are increasingly being considered as food and feed ingredients because of their rich nutrient content. Already, edible insect farming has taken-off in Africa, but quality and safety concerns call for simple, actionable hazard control ...
Dorothy N. Nyangena +7 more
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Use of Alternative Wood for the Ageing of Brandy de Jerez
Foods, 2020 The use of alternative types of wood has arisen for the aging of the Brandy de Jerez, on a pilot plant level. In particular, besides the use of American oak, two more types of oak have been studied, French oak and Spanish oak, allowed by the Technical ...
M. Valme García-Moreno +6 more
doaj +1 more source