Papers mentioning naan or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
Beer is the result of a multistep brewing process, including a fermentation step using in general one specific yeast strain. Bacterial presence during beer production (or presence... Read full abstract on PubMed →
Acetoin is a common food flavor additive. This volatile compound widely exists in nature. Some microorganisms, higher plants, insects, and higher animals have the ability to synthe... Read full abstract on PubMed →
Acetoin is a volatile compound widely used in foods, cigarettes, cosmetics, detergents, chemical synthesis, plant growth promoters and biological pest controls. It works largely as... Read full abstract on PubMed →
The high concentration of lactic acid produced during the solid fermentation of Chinese Baijiu inhibited the growth and metabolism of Saccharomyces cerevisiae, thus affecting the f... Read full abstract on PubMed →
The purpose of this research was to assess the impact of 5 lactic acid bacteria (LAB), Lactiplantibacillus plantarum, Lacticaseibacillus casei, Streptococcus thermophilus, Lacticas... Read full abstract on PubMed →
Enantiomers of lactic acid were investigated in Baijiu, including soy sauce aroma-type Baijiu (SSB), strong aroma-type Baijiu (STB), and light aroma-type Baijiu (LTB), via high-per... Read full abstract on PubMed →
Traditional Chinese fermented foods are favored by consumers due to their unique flavor, texture and nutritional values. A large number of microorganisms participate in the process... Read full abstract on PubMed →
Currently, the main role of Lactic Acid Bacteria (LAB) in wine is to conduct the malolactic fermentation (MLF). This process can increase wine aroma and mouthfeel, improve microbia... Read full abstract on PubMed →
Lactic acid bacteria (LAB) are widely used for the production of a variety of foods and feed raw materials where they contribute to flavor and texture of the fermented products. In... Read full abstract on PubMed →
This review describes recent scientific research on the production of aroma compounds by lactic acid bacteria (LAB) in fermented food products. We discuss the various precursor mol... Read full abstract on PubMed →
Several chemical changes in soil are associated with plant growth-promoting rhizobacteria. An endosporeforming bacterium, strain XTBG34, was isolated from a Xishuangbanna Tropical... Read full abstract on PubMed →
Objective was to enhance flavor precursors of unfermented cocoa beans by soaking beans in acetic acid and further heated by microwave. Acetic acid concentration, microwave power, a... Read full abstract on PubMed →
Vegetable proteins are in high demand due to current issues surrounding meat consumption and changes in eating habits, but they are still not accepted by consumers due to their str... Read full abstract on PubMed →
In order to investigate the effects of thermoultrasonic treatment (TUT) on the formation of colloidal micro-nano particles (MNPs) and the quality of halibut bone soup, nutrients, p... Read full abstract on PubMed →
Pathogen detection needs a paradigm shift from time-consuming conventional microbiological and biochemical tests to much simpler identification methods with higher sensitivity and... Read full abstract on PubMed →
The Senate Commission on Food Safety (SKLM) of the German Research Foundation (DFG) has reviewed the currently available data in order to assess the health risks associated with th... Read full abstract on PubMed →
The aim of this study was to develop an efficient quantitative method for the determination of acetaldehyde (AA) and formaldehyde (FA) contents in solid and liquid food matrices. T... Read full abstract on PubMed →
Vanilla flavour is widely used in various industries and is the most broadly used flavouring agent in the food industry. The demand for this flavour is, therefore, extremely high,... Read full abstract on PubMed →
Vanillin (4-hydroxy-3-methoxybenzaldehyde) is one of the most popular flavors with wide applications in food, fragrance, and pharmaceutical industries. However, the high cost and l... Read full abstract on PubMed →
Nowadays, bioactive natural products play key roles in drug development due to their safety profile and strong antioxidant power. Vanillin is a natural phenolic compound found in s... 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.