Papers mentioning caviar or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
Caviar/roe, widely valued in modern cuisine, is little characterized regarding its complete metabolite composition. Existing studies focused primarily on specific classes e.g., lip... Read full abstract on PubMed →
While the sturgeon farming industry is renowned for its valuable caviar, sturgeon muscle tissue remains an underutilized byproduct. The present investigation evaluated the physiolo... Read full abstract on PubMed →
This is the first comprehensive comparison of key odorants and sensory properties of various caviar with different breeding environments, processing conditions, and grades of quali... Read full abstract on PubMed →
In this study, the effect of salivary emulsification on caviar oral flavor perception was elucidated. Sensory evaluation indicated that salty, seafood, creamy, and fatty were consi... Read full abstract on PubMed →
The volatile and non-volatile compounds were monitored to investigate the microbial evolution associated with the characteristic flavors for sturgeon caviar during refrigeration. T... Read full abstract on PubMed →
Multi-omics techniques were combined with microstructure, molecular sensory science and non-volatile matrices for the first time to investigate variations in organic macromolecules... Read full abstract on PubMed →
This study investigated the effect of low-voltage electrostatic field on the flavor quality changes and generation pathways of refrigerated sturgeon caviar. Research has found that... Read full abstract on PubMed →
Thirty-seven volatiles were identified by gas chromatography-ion mobility spectrometry in sturgeon caviar. Alkenes (37, 43), alcohols (30, 36), aldehydes (9, 10), and esters (11, 1... Read full abstract on PubMed →
Caviar is considered a delicacy by luxury product consumers, but few data are available about its flavour chemistry to date. In this study, a multiple headspace-solid phase microex... Read full abstract on PubMed →
Although caviar is a premium product which offers nutritional benefits, few studies have characterized its sensory properties. As such, this study sought to develop a lexicon for s... Read full abstract on PubMed →
The potential of multispectral imaging of autofluorescence to map sensory flavour properties and fluorophore concentrations in cod caviar paste has been investigated. Cod caviar pa... Read full abstract on PubMed →
The objective was to investigate the potential of using fatty acid and mineral compositions of sturgeon eggs to distinguish their source, either farm-raised or wild fish. Trafficki... Read full abstract on PubMed →
This paper describes the fluorescent behavior of cod caviar paste, stored under different conditions, in terms of light exposure and concentration of oxygen in the headspace. Multi... Read full abstract on PubMed →
The present study was conducted to characterize caviar obtained from farmed white sturgeons (Acipenser transmontanus) subjected to different dietary treatments. Twenty caviar sampl... Read full abstract on PubMed →
The chemical and biochemical composition of caviar in 22 specimens of wild caught and of 2 farmed animals were measured. The results include grain size, protein and fat content, fa... Read full abstract on PubMed →
Neuroprotective nutrients including omega 3 fatty acid docosahexaenoic acid (DHA), choline, and carotenoids play an important role in infant brain structure and function; however,... Read full abstract on PubMed →
<h4>Background</h4>As unsaturated and saturated aldehydes, ketones are known to be responsible for off-odors in surimi products, and they are mainly derived from lipid oxidation. B... Read full abstract on PubMed →
Ready-to-use therapeutic food (RUTF) is used to treat young children diagnosed with severe acute malnutrition. RUTF with low and balanced linoleic and alpha-linolenic acid, plus om... Read full abstract on PubMed →
Arachidonic acid (ARA), docosahexaenoic acid (DHA), and eicosapentaenoic acid (EPA), which are long-chain polyunsaturated fatty acids (LCPUFAs), as well as lutein (L) and zeaxanthi... Read full abstract on PubMed →
Docosahexaenoic acid (C22: 6n-3, DHA) and eicosapentaenoic acid (C20: 5n-3, EPA) have been shown to provide the opportunity to inhibit onset and escalation of chronic diseases. Nev... 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.