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Recent Developments in Identification of Genuine Odor- and Taste-Active Compounds in Foods
| Recent Developments in Identification of Genuine Odor- and Taste-Active Compounds in Foods |
| Autore | Castro-Mejías Remedios |
| Pubbl/distr/stampa | Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2021 |
| Descrizione fisica | 1 online resource (147 p.) |
| Soggetto topico |
Mathematics & science
Research & information: general |
| Soggetto non controllato |
1,3-pentadiene
ageing Amontillado anthocyanins antioxidant activity antioxidants aroma aroma precursors artificial neural network authentication beer blueberry Box-Behnken design Brandy de Jerez enzymes fatty acids feeding food-preservation grapes headspace sorptive extraction HPLC-DAD HPLC-qTOF-MS HSCCC Iberian ham intact glycosides n/a oak wood oleic acid pellicular maceration phenolic compounds response surface methodology sensory analysis Sherry Cask® sherry wine soilless system sorbate spoilage-yeast stir bar sorptive extraction strains-selection strawberry supra-extraction UHPLC ultra-high-performance liquid chromatography UV-Vis Vaccinium corymbosum L. variety volatile compounds volatile profile yeasts β-glycosidase |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910557371603321 |
Castro-Mejías Remedios
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| Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2021 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Wine Sensory Faults : Origin, Prevention and Removal
| Wine Sensory Faults : Origin, Prevention and Removal |
| Autore | Nunes Fernando M |
| Descrizione fisica | 1 online resource (186 p.) |
| Soggetto topico |
Industrial chemistry and chemical engineering
Technology: general issues |
| Soggetto non controllato |
2,4,6-Trichloroanisole (TCA)
ADSI cork powder aging amino acid aroma astringency atypical aging bioprotection browning chromatic characteristics colour corrective solutions ethylphenols extended maceration fermentation fining agent flavor components glutathione grape quality hydrolysable tannins ladybird taint light exposure light-struck taste mannoproteins membrane contactor methoxypyrazines mouthfeel non-Saccharomyces off-smells oxidation pH control phenolic profile polymeric pigments pressing preventive measures pyranoanthocyanins QDA reductive aromas Sangiovese sensory analysis storage subquality sulfur sulfur dioxide tannins triazole pesticides volatile acidity volatile profile white wine wine wine faults wine oxidation wine quality yeast yeasts |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Altri titoli varianti | Wine Sensory Faults |
| Record Nr. | UNINA-9910595080503321 |
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Nunes Fernando M
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| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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