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Nutrition and Food Sciences

Nutrition and food science information across the food chain supporting academic and industrial research

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Abstract

Huangjiu was a Chinese national alcohol with a unique flavor. The key odorants in Jiujiang Fenggang Huangjiu (JJFG) and their succession regularities during aging were systematically researched by a sensomics analysis approach. The volatiles of JJFG were isolated by solvent-assisted flavor...

Author(s)
Zhang Bing; Wang Juan; Jiang XinYe; Huang MingQuan; Liu HongQin; Meng Nan; Wu JiHong; Zhao DongRui
Publisher
Elsevier Ltd, Oxford, UK
Citation
Food Chemistry, 2024, 430,
Abstract

This paper describes for the first time the use of grape derived polysaccharide extracts as potential fining agents to modulate the volatile composition of Viura white wines. Polysaccharide extracts were obtained from white grape pomace, red wine pomace, white must, red must, white wine, and lees...

Author(s)
Canalejo, D.; Martínez-Lapuente, L.; Ayestarán, B.; Pérez-Magariño, S.; Guadalupe, Z.
Publisher
Elsevier Ltd, Oxford, UK
Citation
Food Chemistry, 2024, 430,
Abstract

An ingenious and universal design of fluorescent/electrochemical dual-signal mode sensing platform was constructed for the sensitive, selective and accurate detection of tetracycline (TET). Apt-functionalized nano-magnetic beads (Fe3O4-Apt) as capture probe, Apt-complementary short-chain...

Author(s)
Yang LanQing; Wang XiaoMin; Zhang FuYuan; Yu LiGang; Bai BaoQing; Zhang JinHua; Zhang Bo; Tian Yu; Qin Shu; Yang YuKun
Publisher
Elsevier Ltd, Oxford, UK
Citation
Food Chemistry, 2024, 430,
Abstract

Aging in oak barrels is widely used in enology which could bring flavor changes and aromatic complexity to wines. In the present study, the aroma compounds were analyzed from the 'Merlot' dry red wines, which were fermented in two types of fermenters (stainless steel tank and rotated oak barrel)...

Author(s)
Lu HaoCheng; Cheng BinHao; Lan YiBin; Duan ChangQing; He Fei
Publisher
Beijing Academy of Food Sciences, Imprint of Elsevier B.V., Amsterdam, Netherlands
Citation
Food Science and Human Wellness, 2024, 13, 1, pp 381-391
AbstractFull Text

Riboflavin (RF), or vitamin B2, is an essential compound for yeast growth and a precursor of the flavin coenzymes, flavin mononucleotide (FMN) and flavin adenine dinucleotide (FAD), involved in redox and non-redox processes. RF is a photosensitive compound involved in the light-struck taste (LST),...

Author(s)
Canito, A. di; Altomare, A.; Fracassetti, D.; Messina, N.; Tirelli, A.; Foschino, R.; Vigentini, I.
Publisher
MDPI AG, Basel, Switzerland
Citation
Journal of Fungi, 2023, 9, 1,
Abstract

Bioprotection by yeast addition is increasingly used in oenology as an alternative to sulfur dioxide (SO2). Recent studies have also shown that it is likely to consume dissolved O2. This ability could limit O2 for other microorganisms and the early oxidation of the grape must. However, the ability...

Author(s)
Windholtz, S.; Nioi, C.; Coulon, J.; Masneuf-Pomarede, I.
Publisher
Elsevier Ltd, Oxford, UK
Citation
International Journal of Food Microbiology, 2023, 405,
Abstract

To solve the delamination & precipitation phenomena and to improve the quality of the spray-dried pumpkin powder (PP), the effects of adding mulberry leaf powder (MLP) and oat bran powder (OBP) on the PP quality were investigated. Results showed that POBP (PP + OBP, w:w = 2:1) had lower...

Author(s)
Lyu Ying; Chen QinQin; Gou Min; Liu GeGe; Bi JinFeng
Publisher
Walter de Gruyter, Berlin, Germany
Citation
International Journal of Food Engineering, 2023, 19, 9, pp 411-422
Abstract

The quality and safety of Baijiu are issues of great concern to both producers and consumers. Common detection technologies usually have the disadvantages of tedious operation, long time consuming and sample loss. Raman spectroscopy has attracted more and more attention due to its fast, simple,...

Author(s)
Xiao ZiHan; Wang XiaoDan; Qiu ShuYi; Ban ShiDong; Li XiuTong
Publisher
Food and Fermentation Technology, Chengdu City , China
Citation
Food and Fermentation Science & Technology, 2023, 59, 1, pp 140-145
Abstract

Gene knockout is the most direct and effective method to study gene function and achieve precise gene deletion. It is an important technology leading the innovation of molecular biology era. Community microorganisms in the process of Baijiu brewing have a vital influence on Baijiu body and flavor....

Author(s)
Li XiuTong; Huang Jin; Wang XiaoDan; Jiang Tao; Xiao ZiHan; Nie MingBo; Zhu Xia; Jiang QingRui
Publisher
Food and Fermentation Technology, Chengdu City , China
Citation
Food and Fermentation Science & Technology, 2023, 59, 1, pp 118-125
Abstract

Guizhou Sanbao (Gastrodia elata, Ganoderma lucidum and Eucommia ulmoides Oliv) was used as the raw material of the formula, and it was made into a mixed liquor with rich soy flavor and health attributes.D-optimal mixture experimental design is adopted to γ-Aminobutyric acid(GABA), total antioxidant ...

Author(s)
Li Xue; Li LiLang; Wang Yu; Yang Juan; Yang XiaoSheng
Publisher
Food and Fermentation Technology, Chengdu City , China
Citation
Food and Fermentation Science & Technology, 2023, 59, 1, pp 90-97, 107

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