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Characterization of color, metabolites and microbial community dynamics of doubanjiang during constant temperature fermentation.
Niu C, Xing X, Wang Y, Li X, Zheng F, Liu C, Wang J, Li Q. Niu C, et al. Food Res Int. 2023 Dec;174(Pt 1):113554. doi: 10.1016/j.foodres.2023.113554. Epub 2023 Oct 11. Food Res Int. 2023. PMID: 37986515
Two batches of constant-temperature groups were prepared and their physicochemical parameters, color formation, metabolites and microbial community dynamics during fermentation were determined and compared with those of natural temperature fermentation group. ...However, h …
Two batches of constant-temperature groups were prepared and their physicochemical parameters, color formation, metabolites and micro …
Clarification properties of trash and stalk tissues from sugar cane.
Eggleston G, Grisham M, Antoine A. Eggleston G, et al. J Agric Food Chem. 2010 Jan 13;58(1):366-73. doi: 10.1021/jf903093q. J Agric Food Chem. 2010. PMID: 19994855
The effect of the U.S. and worldwide change from burnt to unburnt (green) sugar cane harvesting on processing and the use of sugar cane leaves and tops as a biomass source has not been fully characterized. Sugar cane whole-stalks were harvested from th …
The effect of the U.S. and worldwide change from burnt to unburnt (green) sugar cane harvesting on processing and the use of …
Characterisation of the volatile fraction of aromatic caramel using heart-cutting multidimensional gas chromatography.
Paravisini L, Prot A, Gouttefangeas C, Moretton C, Nigay H, Dacremont C, Guichard E. Paravisini L, et al. Food Chem. 2015 Jan 15;167:281-9. doi: 10.1016/j.foodchem.2014.06.101. Epub 2014 Jul 3. Food Chem. 2015. PMID: 25148990
MDGC analyses enabled identification of 37 compounds (17 with the addition of pure standard) in the burnt sugar caramel, 20 of which were reported for the first time in caramel. ...Furans, lactones and acids resulting from the thermal breakdown of sugars pred …
MDGC analyses enabled identification of 37 compounds (17 with the addition of pure standard) in the burnt sugar caramel, 20 of …
Inhibitory effect of sulfur-containing amino acids on burnt off-flavours in canned liver sausages.
Hilmes C, Fischer A. Hilmes C, et al. Meat Sci. 1997 Jun;46(2):199-210. doi: 10.1016/s0309-1740(97)00019-3. Meat Sci. 1997. PMID: 22062043
The sensory quality of canned liver sausages is limited by a negative burnt high-temperature-heated flavour, caused by Maillard reaction products between amino acids and sugars. In experiments with liver sausage, reduced glutathione in concentrations of 0.01-0.30% h …
The sensory quality of canned liver sausages is limited by a negative burnt high-temperature-heated flavour, caused by Maillard react …
Effects of Roasting Sweet Potato (Ipomoea batatas L. Lam.): Quality, Volatile Compound Composition, and Sensory Evaluation.
Tsai YJ, Lin LY, Yang KM, Chiang YC, Chen MH, Chiang PY. Tsai YJ, et al. Foods. 2021 Oct 27;10(11):2602. doi: 10.3390/foods10112602. Foods. 2021. PMID: 34828881 Free PMC article.
Roasting can increase the Maillard reaction and caramelization of sweet potatoes to create an attractive appearance, color, aroma, and taste, and is rapidly increasing in the commercial market. ...A sensory evaluation based on a comprehensive nine-point acceptance test and …
Roasting can increase the Maillard reaction and caramelization of sweet potatoes to create an attractive appearance, color, aroma, an …
Effects of koji-making with mixed strains on physicochemical and sensory properties of Chinese-type soy sauce.
Chen ZY, Feng YZ, Cui C, Zhao HF, Zhao MM. Chen ZY, et al. J Sci Food Agric. 2015 Aug 15;95(10):2145-54. doi: 10.1002/jsfa.6952. Epub 2014 Nov 25. J Sci Food Agric. 2015. PMID: 25312834
The effects of mixed koji on the essential indices, oxygen radical absorption capacity, color indices, free amino acids and volatile compounds of soy sauce have been studied, followed by a sensory evaluation between SSAO and SSAOM. ...Moreover, SSAOM showed higher antioxid …
The effects of mixed koji on the essential indices, oxygen radical absorption capacity, color indices, free amino acids and volatile …
Cooking temperature, heat-generated carcinogens, and the risk of stomach and colorectal cancers.
Ngoan le T, Thu NT, Lua NT, Hang LT, Bich NN, Hieu NV, Quyet HV, Tai le T, Van do D, Khan NC, Mai le B, Tokudome S, Yoshimura T. Ngoan le T, et al. Asian Pac J Cancer Prev. 2009 Jan-Mar;10(1):83-6. Asian Pac J Cancer Prev. 2009. PMID: 19469630 Free article.
Five levels of food change due to cooking temperature were based on food color; white, pale yellow, yellow, dark yellow, and burnt. We asked study subjects to themselves report which of these five colors was their preferable intake before the onset of disease …
Five levels of food change due to cooking temperature were based on food color; white, pale yellow, yellow, dark yellow, and burnt …