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Quality evaluation and discrimination of flavouring process of garlic-flavoured vegetable oils
(Taylor & Francis, 2017-12)
In this study, the effects of two garlic-flavouring processes on quality parameters and the organosulphur compound profile were investigated. The results showed that the addition of fresh garlic increased acidity and ...
Prenatal flavour exposure through maternal diets influences flavour preference in piglets before and after weaning
(Elsevier, 2013)
Flavour cues present in amniotic fluid are used in mammals to find their mother early, but they are also useful for having contact with environmental flavours before birth. Three experiments have been performed to evaluate ...
Quality evaluation and discrimination of flavouring process of garlic-flavoured vegetable oils
(2017)
In this study, the effects of two garlic-flavouring processes on quality
parameters and the organosulphur compound profile were investigated.
The results showed that the addition of fresh garlic increased acidity ...
Coffee extraction: A review of parameters and their influence on the physicochemical characteristics and flavour of coffee brews
(Trends in Food Science & Technology, 2020-02)
Background
The physicochemical characteristics and flavour of coffee are related to the volatile and non-volatile compounds produced during roasting, which reach the coffee cup upon brewing.
Scope and approach
This ...
Acquisition of flavour preferences in pigs through interactions with conspecifics that had previously consumed flavoured protein solutions
(CAmbridge Univ Press, 2020)
It is known that pigs can acquire flavour preferences by brief social interactions with conspecifics that previously consumed a flavoured solid feed. However, there is no information about whether a flavoured solution could ...
Production of Flavour Compounds from Fat During Cheese Ripening by Action of Lipases and Esterases
(Bentham Science Publishers, 2009-10)
The milk fat is an essential component for the development of correct flavour in cheese. The lipolysis and catabolism of fatty acids are two biochemical events very important on flavour development of some cheese varieties. ...