Papers mentioning sturgeon or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
The difficulty to control the flavor quality of sturgeon meat products is a major problem that limits the development of processing industry. The twin-screw extrusion technique was... Read full abstract on PubMed →
This study investigated the changes in quality and volatile flavoring compounds in sturgeon fillets during refrigeration. Potential flavor compounds were identified using orthogona... Read full abstract on PubMed →
Fish is an important part of the diet in both developed and developing countries. It is highly digestible and contains an appropriate combination of essential amino acids such as l... Read full abstract on PubMed →
The present study used a comprehensive analysis combining headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS) and ultra-performance liquid ch... Read full abstract on PubMed →
BACKGROUND: The production of Russian sturgeon is expanding rapidly in China but it is necessary to adopt measures to extend the shelf life of sturgeon meat. Previous studies found... Read full abstract on PubMed →
Sensory analysis and instrumental techniques were used to investigate the effect of thermal processing on sturgeon meat flavor. A lexicon consisted of 26 descriptors was establishe... Read full abstract on PubMed →
The volatile aroma compounds in raw duck meat strongly affect consumers' purchase decisions and they vary among breeds with different growth rates. In this study, slow-growing (SG)... Read full abstract on PubMed →
Fluid dynamics plays an important part in olfaction. Using the complementary techniques of dye visualisation and computational fluid dynamics (CFD), we investigated the hydrodynami... Read full abstract on PubMed →
This protocol provides a method for preparation of industrialized fermented fish product with sturgeon (Aquilaria sinensis) meat product. The procedures were: (1) pretreatment of f... Read full abstract on PubMed →
© 2015 Published by Elsevier Ltd. Amino acid-rich extracts derived from fish by-products were utilised to generate flavour model systems with added glucose and/or fish oil. Combina... Read full abstract on PubMed →
BACKGROUND: Sturgeon (Acipenser schrencki) were filleted, minced, vacuum-packed and stored at 4 °C. Minced sturgeon muscles were analysed for 10 days to determine biochemical [eigh... Read full abstract on PubMed →
Although electrospinning (e-spinning) has witnessed rapid development in recent years, it has also been criticized by environmentalists due to the use of organic solvents. Therefor... Read full abstract on PubMed →
ABSTRACT. Garlic Oil is widely used as a raw material for fragrances with volatile active compounds at room temperature. It is easily affected by environmental changes and this pr... Read full abstract on PubMed →
Many factors determine the resistance properties of a Bacillus spore to heat, chemical and physical processing, including thick proteinaceous coats, peptidoglycan cortex and low wa... Read full abstract on PubMed →
BACKGROUND: Worldwide, enteric viruses are the main cause of acute gastroenteritis. In humans, these viruses spread via person-to-person contact, food, water, and/or the environmen... Read full abstract on PubMed →
Development of antioxidant and antimicrobial active food packaging materials based on biodegradable polymer and natural plant extracts has numerous advantages as reduction of synth... Read full abstract on PubMed →
INTRODUCTION: Warts are caused by the human papillomavirus (HPV), of which there are over 100 types, which probably infects the skin via areas of minimal trauma. Risk factors inclu... Read full abstract on PubMed →
INTRODUCTION: Warts are caused by the human papilloma virus, of which there are over 100 types, which probably infects the skin via areas of minimal trauma. Risk factors include us... Read full abstract on PubMed →
OBJECTIVES: Assessment of olfactory and chemesthetic sensitivity (feel, sensory irritation) to vapor of glutaraldehyde in young adult females. For chemesthetic sensitivity, assessm... Read full abstract on PubMed →
A number of mechanisms are responsible for the resistance of spores of Bacillus species to heat, radiation and chemicals and for spore killing by these agents. Spore resistance to... Read full abstract on PubMed →
All paper metadata — titles, authors, journals, years, DOIs — is public bibliographic information. Abstract snippets shown are truncated to fewer than 200 characters and link to the original source on PubMed or the publisher. We never reproduce full text.
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.