Flavor profile

Bekkai lan leaves are commonly known as food flavoring in the culinary world of Dayak tribe, Borneo, Indonesia. No report has been made concerning the profile of the taste compounds in the extract of bekkai lan leaves.

5p viisac 23-09-2023 1 1   Download

Port Salut Argentino light cheese is a typical variety of soft cheese produced in Argentina made with cow milk, and in this work has the addition of milk protein concentrate (MPC). Aroma and flavor are the most important food quality criteria, in fact it is generally accepted that the volatile profile reflects the image of the smelting and aroma of cheeses.

6p viisac 23-09-2023 1 1   Download

(BQ) Ebook Fruit and vegetable flavour: Recent advances and future prospects - Part 2 presents the following content: Fruit and vegetable flavour improvement by selection and breeding: possibilities and limitations; role of maturity for improved flavour; process flavors of allium vegetables; genetic background of flavour: the case of the tomato; genes involved in the biosynthesis of aroma volatiles and biotechnological applications; role of metabolome diversity in fruit and vegetable quality: multifunctional enzymes and volatiles; high-throughput flavour profiling of fruit.

154p runordie7 30-08-2022 12 2   Download

Pomelo is one of the three major species of citrus. The fruit accumulates a variety of abundant secondary metabolites that affect the flavor. UDP-glycosyltransferases (UGTs) are involved in the glycosylation of secondary metabolites.

12p vijichea2711 28-05-2021 11 1   Download

The aim of this work was to establish the antioxidant capacity and the polyphenolic profile of important medicinal plant, Ficus roxburghii Wall. that could potentially be used in the human and animal diet. The widespread use of herbal remedies and healthcare preparations is described in the Vedas and the Bible. Medicinal Plants have been used for thousands of years to flavor and conserve food, to treat health disorders and to prevent diseases including epidemics.

18p kethamoi2 15-12-2019 18 2   Download

The Hibiscus sabdariffa calyxes’ residue (HSR) remained after the extraction of beverage is discarded which contributes to environmental pollution. The objective of this study was to explore the suitability of incorporating different amount of HSR (0%, 1.25%, 2.5%, 3.75%, and 5.0%) in crackers to enhance dietary fiber and antioxidant content. Physicochemical properties, antioxidants activity, nutritional quality, sensory profile and microstructure properties of samples containing HSR were examined and compared with control crackers.

9p trinhthamhodang1 16-11-2019 26 1   Download

Ceratonia siliqua is a legume tree of considerable commercial importance for the flavor and sweets industry cultivated mostly for its pods nutritive value and or several health benefits. Despite extensive studies on C. siliqua pod non-volatile metabolites, much less is known regarding volatiles composition which contributes to the flavor of its many food products. To gain insight into C.

7p trinhthamhodang1 16-11-2019 34 0   Download

Dogfruit (Pithecellobium jiringa) and stink bean (Parkia speciosa) are two typical smelly legumes from Southeast Asia that are widely used in the cuisines of this region. Headspace/gas chromatography/flame ionization detection analysis and mass spectrometry (MS)-based electronic nose techniques were applied to monitor ripening changes in the volatile flavor profiles of dogfruit and stink bean.

7p trinhthamhodang1 14-11-2019 12 0   Download

Probiotics are a community of nutraceuticals. Their potential in functional foods serves to promote health or to prevent diseases. Ramping up of flavor profile is an ongoing trend in modern dairy, so designer products are at the forefront towards desired health, wellness and sensorial enjoyment of everyday life. In the present work, volatile compounds of a potentially beneficial culture, Leuconostoc paramesenteroides, isolated from cheddar cheese were studied for 21 days.

6p vitamix 15-02-2019 22 0   Download

The Manual on Descriptive Analysis Testing for Sensory Evaluation was sponsored by Com-mittee E-18 on Sensory Evaluation. Descriptive analysis is a sensory method by which the attributes of a food or product are identified and quantified, using human subjects who have been specifically trained for this purpose.

57p nhocti96 26-11-2014 185 10   Download

Genetically modified foods and food products derived from genetically engineered organisms are among a number of biotechnological developments intended to improve shelf life, nutritional content, flavor, color, and texture, as well as agronomic and processing characteristics. Although in popular parlance the term genetically modified often is used interchangeably with genetically engineered, in this report genetic modification refers to a range of methods used to alter the genetic composition of a plant or animal, including traditional hybridization and breeding.

254p crius75 07-01-2013 61 12   Download