Results 31 to 40 of about 1,977,105 (186)
Effects of Gradient Heating Sterilization and Constant High-Temperature Sterilization on Volatile Flavor Substances of Braised Beef [PDF]
Shipin KexueTo investigate the effects of constant high-temperature sterilization (HTS) and gradient heating sterilization (GHS) on the volatile flavor compounds of braised beef under the same sterilization intensity, headspace solid-phase microextraction coupled ...
LI Su, ZHAO Yan, MIN Chengjun, ZHANG Shunliang, QI Yuxia, LIANG Erhong, LI Hongyu, ZHAO Bing, LIU Li
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Effects of Blanching Followed by Spray Drying on Volatile Flavor Compounds in Sweet Corn [PDF]
Shipin Kexue, 2023 The effects of blanching followed by spray drying on volatile flavor compounds in sweet corn were investigated. The volatile flavor compounds in fresh, blanched and spray-dried sweet corn were analyzed by headspace solid phase microextraction coupled ...
ZHUANG Zhixiong, ZHANG Yan, DENG Yuanyuan, TANG Xiaojun, LIU Guang, LI Ping, LI Yan
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Analysis of volatile marker compounds in body fluid samples from patients with gastrointestinal disease [PDF]
, 2010 Causes of gastrointestinal diseases such as ulcerative colitis (UC) Crohn’s disease (CD) and irritable bowel syndrome (IBS) are not yet completely understood and clinical investigation for diagnosis is invasive, costly and time consuming.
Fowler, Dawn P.
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Shipin gongye ke-ji, 2023 The purpose of this study was to explore the volatile characteristic flavor compounds in sea-buckthorn yoghurt, and to clarify the influences of fermentation with sea-buckthorn on the quality and flavor compounds of yoghurt.
Bingkun YANG +4 more
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Volatile Aromatic Flavor Compounds in Yogurt: A Review
, 2023 Lactic acid bacteria are of great importance in the production of yogurt worldwide, yet very little is still known about the mechanisms of aroma formation in foods subjected to lactic acid fermentation. However, advances in the Adolfsson development of instrument methods have made it possible to avoid some of the difficulties in extracting flavoring ...
Albert Krastanov +5 more
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Volatile Flavor Compounds of Myoga (Zingiber Mioga)
Agricultural and Biological Chemistry, 1991 (1991). Volatile Flavor Compounds of Myoga (Zingiber Mioga) Agricultural and Biological Chemistry: Vol. 55, No. 6, pp. 1655-1657.
KUROBAYASHI, Yoshiko +4 more
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Variation of volatile flavor substances in salt-baked chicken during processing
Food Chemistry: XSalt-baked chicken was a traditional delicacy of Guangdong, but the effects of volatile flavor compounds at different stages of its processing remained unclear.
Hao Jiang +8 more
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The odour of white bread [PDF]
, 1973 Volatile constituents of white bread were investigated. Different methods were used for isolating and concentrating components to avoid artefacts as far as possible. Especially good was enlarged vapour analysis.
Mulders, E.J.
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Volatile compounds profile in aged beef using lipidic sources coatings. [PDF]
, 2023 Volatile compounds are responsible for the formation of meat aroma and flavor, and are affected by processing, storage and ...
NASSU, R. T. +3 more
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Desenvolvimento de tecnologias para estudos da produção de sidras de alta qualidade [PDF]
, 2012 Dissertação (mestrado) - Universidade Federal de Santa Catarina, Centro Tecnológico, Programa de Pós-Graduação em Engenharia de Alimentos, Florianópolis, 2012.No Brasil, eventos climáticos afetam uma quantidade da produção de maçãs que, juntamente com o ...
Suguino, Willian Alexandre
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