Papers mentioning brioche or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
Lipases are vital enzymes that hydrolyze and modify lipids, significantly enhancing the nutritional, sensory, and functional qualities of wheat-based bakery products. This review s... Read full abstract on PubMed →
Mouthfeel is a complex and multidimensional sensory experience that plays an important role in how people perceive flavor and accept food and beverages. Although it is a key part o... Read full abstract on PubMed →
The food enzyme containing β-fructofuranosidase (β-d-fructofuranoside fructohydrolase; EC 3.2.1.26) and β-glucosidase (β-d-glucoside glucohydrolase; EC 3.2.1.21) activities is prod... Read full abstract on PubMed →
Il 9 e 10 giugno 2025, la città di Bologna ha accolto il Convegno Nazionale della Società Italiana di Scienze e Tecnologie Alimentari sul tema “Gli alimenti del futuro”. E' stata u... Read full abstract on PubMed →
Modern consumers demand the replacement of synthetic colorants with natural alternatives. Microalgae can serve as an alternative source for these colorants since they hold signific... Read full abstract on PubMed →
Pastry products constitute a significant segment of the food market. However, the high amount of fat used in their production poses a challenge when competing for the attention of... Read full abstract on PubMed →
The study evaluated the rheological properties and volatile profile of emulsion filled gels (EFG) composed of inulin, dry-fractionated proteins of red lentil (RL) and black chickpe... Read full abstract on PubMed →
The chemical complexity of the aroma compounds developed by oak wood during the toasting process is known to contribute to the quality of wines and spirits after barrel ageing. Mol... Read full abstract on PubMed →
This work aimed to compare the aroma characteristics of representative brandies with different grades from Yantai (one of the Chinese core production areas) and Cognac and to estab... Read full abstract on PubMed →
Lipasen werden seit Jahrzehnten als clean-label Alternativen für herkömmliche Emulgatoren zur Verbesserung der Backeigenschaften von Brot eingesetzt. Für Feine Backwaren gibt es je... Read full abstract on PubMed →
Two experimental Syrah red wines with different polyphenol contents were used to study the impact of acetaldehyde addition on olfactory perception. Free acetaldehyde levels were me... Read full abstract on PubMed →
Fungi are common spoilers of intermediate moisture foods such as bakery products. Brioche are bakery products prone to fungal spoilage due to their pH (5.8-6.2) and water activity... Read full abstract on PubMed →
Salmonella spp. is known to survive in intermediate- and low-moisture foods. Bakery products such as cream-filled brioche (aw 0.82-0.84), depending mainly on the aw of the fillings... Read full abstract on PubMed →
This paper describes data collected on 2 sets of 8 French red wines from two grape varieties: Pinot Noir (PN) and Cabernet Franc (CF). It provides, for the 16 wines, (i) sensory de... Read full abstract on PubMed →
2siThe objective was to characterize the flavor of Brazilian sparkling wines and its main physical and chemical characteristics. For that were collected 19 representative samples o... Read full abstract on PubMed →
Twenty-five yeast strains isolated from sourdough samples for Panettone, Pandoro and Cornetto brioche manufactured by eight different bakeries in northern Italy were characterised.... Read full abstract on PubMed →
The work presents some results from the evaluation of microbiological (total bacterial count, coliform bacteria, moulds and yeasts) and sensory (shape, odour, colour, taste, consis... Read full abstract on PubMed →
This work introduces the concept of a molecularly imprinted gas sensor to monitor the condition of naturally ripened strawberries. Furaneol, 2,5-dimethyl-4-hydroxy-3(2H)-furanone,... Read full abstract on PubMed →
Furanones formed during the Maillard reaction often are natural aroma-determining compounds found in numerous foods. Prominent economically relevant representatives are the structu... Read full abstract on PubMed →
A new rule stipulates that wine made in Japan from grapes harvested in Japan be labeled as "Japan wine". The main grape varieties for Japan Wine, Koshu for white wine and Muscat Ba... Read full abstract on PubMed →
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Sources: PubMed (US National Library of Medicine), Semantic Scholar, Europe PMC, CORE. Papers are selected by targeted search queries for each ingredient and compound in our database.