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Aroma compounds are responsible for an herbaceous off-flavor in the sweet cherry (Prunus avium l.) cv. regina during fruit development
(MDPI, 2021)
© 2021 by the authors. Li-censee MDPI, Basel, Switzerland.An herbaceous/grassy-like flavor has been reported by Chilean producers of Regina sweet cherry. There are no previous academic reports related to this flavor ...
Sensory and flavor characteristics of milk
(John Wiley & Sons Inc, 2013)
Milk flavor is the result of a delicate balance of numerous compounds originated through complex metabolic pathways. Quantitative differences in the volatile profile and the presence of specific compounds explain the ...
Microbial Production of the Off-Flavor Geosmin in Tilapia Production in Brazilian Water Reservoirs: Importance of Bacteria in the Intestine and Other Fish-Associated Environments
(Frontiers Media Sa, 2019-10-31)
Aim To determine major sources of microbially produced geosmin in the commercially important aquaculture fish species tilapia. Methods and Results Abundance and composition of geosmin-producing bacteria in water and fish ...
A deeper look into the causes of off-flavor in orange juice affected by huanglongbing (HLB)
(Universidade Federal de Minas GeraisBrasilFAR - DEPARTAMENTO DE ALIMENTOSFAR - DEPARTAMENTO DE PRODUTOS FARMACÊUTICOSUFMG, 2017)
Whole cottonseed, vitamin E and finishing period affect the fatty acid profile and sensory traits of meat products from Nellore cattle
(Elsevier B.V., 2018-04-01)
This study investigated how different finishing periods and the inclusion of whole cottonseed and vitamin E in diets fed to feedlot cattle affect meat lipid composition and sensory traits of fresh beef and hamburgers. ...
Sensory cut-off point obtained from survival analysis statistics
(Elsevier, 2015-07)
In the present work we applied interval-censored survival analysis techniques to estimate sensory cut-off points based on consumer's decision to accept or reject food products taking into account the inherent variability ...
Ação do ácido cítrico na redução do off-flavor e na qualidade microbiológica e físico-química de filé de Pacamã ("Lophiosilurus a lexandri" Steindachner, 1876)
(Universidade Federal de Minas GeraisUFMG, 2018-02-05)
The off-flavor is a problem reported worldwide in aquaculture and its caused by the microalgae and cyanobacteria accumulation in the water. These lead to the change of flavor and smell of the fish meat, bringing many damages ...