Results 101 to 110 of about 55,215 (298)

Volatile Compound Screening Using HS-SPME-GC/MS on Saccharomyces eubayanus Strains under Low-Temperature Pilsner Wort Fermentation

Microorganisms, 2020
The recent isolation of the yeast Saccharomyces eubayanus has opened new avenues in the brewing industry. Recent studies characterized the production of volatile compounds in a handful set of isolates, utilizing a limited set of internal standards ...
Kamila Urbina, Pablo Villarreal, Roberto F. Nespolo, Ricardo Salazar, Rocio Santander, Francisco A. Cubillos   +5 more
doaj   +1 more source

Fermented Citrus as a Functional Food Matrix: Evaluating Probiotic, Prebiotic, and Postbiotic Potential

AgriFood: Journal of Agricultural Products for Food, EarlyView.
Fermented citrus transforms bioactive compounds into metabolites with probiotic and prebiotic properties, enhancing gut health, immunity, and metabolic balance. This review highlights fermentation's role in developing sustainable, health‐promoting functional foods while addressing challenges in process optimization, sensory quality, and commercial ...
Sony Kumari, Rahel Debbarma, Shakil Haque, Himalay Baruah   +3 more
wiley   +1 more source

VALIANT: A Vision‐Authenticity Language Framework Through Integrated Experts and Aligned Numerical‐Textual Descriptors for Citri Reticulatae Pericarpium

Advanced Intelligent Systems, EarlyView.
Visual features, numerical descriptors, and controlled textual attributes extracted from smartphone images of Chenpi are integrated by VALIANT, a tailored multimodal framework for simultaneous storage‐age classification and authenticity verification. The workflow distinguishes genuine products from suspicious standard operating procedure mimics while ...
Simon C. K. Chan, Bingxin Huang, Hannah H. Kim, Wentao Yu, Yinqian Luo, Terence T. W. Wong   +5 more
wiley   +1 more source

Phenolic and Aroma Composition of White Wines Produced by Prolonged Maceration and Maturation in Wooden Barrels

Food Technology and Biotechnology, 2015
To investigate the phenolic and aroma composition of Malvazija istarska (Vitis vinifera L.) white wines produced by an unconventional technology comprising prolonged maceration followed by maturation in wooden barrels, representative samples were ...
Igor Lukić, Nikolina Jedrejčić, Karin Kovačević Ganić, Mario Staver, Đordano Peršurić   +4 more
doaj   +1 more source

Ionization effects on the partitioning behavior of food and beverage aroma compounds between aqueous phases and air and organic matrices [PDF]

, 2011
Aroma compounds in the Flavornet database were screened for ionizable functional groups such as carboxylic acids, aliphatic and aromatic amines, phenols, alcohols, and thiols.
Kaya Forest, Sierra Rayne
core   +2 more sources

Effect of intensive smoking combined with drying process for chipotle pepper production: Physicochemical properties, volatile compounds profile and anthraquinone level

Food Chemistry Advances
The combined effect of smoking time (ST) of 0, 3, 6 and 12 h, and drying temperature (DT) at 60 and 70 °C on physicochemical properties of chipotle pepper (CHP) was evaluated.
María del Cielo Valdez-Cárdenas, Brenda Alicia Martínez-Rodríguez, Armando Quintero-Ramos, Carmen Oralia Meléndez-Pizarro, Johan Mendoza, Miguel Ángel Sánchez-Madrigal, Jorge Armando Meza-Velázquez, José Rafael Linares-Morales   +7 more
doaj   +1 more source

Analytical development work on bis- /phenoxyphenyl/ ethers, mix 4P3E [PDF]

Gas chromatography and infrared and nuclear magnetic resonance spectroscopy procedures for characterizing bis phenoxyphenyl ...
Jay, R. R.
core   +1 more source

Duftstoffe aus Holzalterungsprozessen als Infochemikalien für Trypodendron domesticum L. (Col., Scolytidae) und dessen Bedeutung innerhalb der Buchenkomplexkrankheit [PDF]

, 2008
Beginning in Belgium 1999, low mountain ranges of middle Europe were afflicted with the “European beech bark disease” (EBBD). It was first described by Hartig in 1878 as a complex disease where infestation of beech scale (Cryptococcus fagisuga; Hemiptera,
Holighaus, Gerrit, Schütz, Stefan
core  

Sorption of volatile phenols by yeast cell walls

International Journal of Wine Research, 2009
Nerea Jiménez-Moreno, Carmen Ancín-AzpilicuetaDepartment of Applied Chemistry, Universidad Pública de Navarra, Pamplona, SpainAbstract: Yeast walls can retain different wine compounds and so its use is interesting in order to eliminate harmful substances from the must which affect alcoholic fermentation (medium chain ...
openaire   +3 more sources

A Response Surface Methodology Approach to Investigate the Effect of Sulfur Dioxide, pH, and Ethanol on DbCD and DbVPR Gene Expression and on the Volatile Phenol Production in Dekkera/Brettanomyces bruxellensis CBS2499

Frontiers in Microbiology, 2017
Dekkera/Brettanomyces bruxellensis, the main spoilage yeast in barrel-aged wine, metabolize hydroxycinnamic acids into off-flavors, namely ethylphenols.
Federica Valdetara, Daniela Fracassetti, Alessia Campanello, Carlo Costa, Roberto Foschino, Concetta Compagno, Ileana Vigentini   +6 more
doaj   +1 more source