Microbial communities related to sensory characteristics of commercial drinkable yogurt products in Korea
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DOI: 10.1016/j.ifset.2020.102565
Abstract: Abstract The objective of this study was to investigate the relationship between the sensory characteristics of commercial drinkable yogurt products and their microbial communities. A metagenomic analysis based on 16S rRNA gene sequencing and a… read more here.
Keywords: yogurt products; drinkable yogurt; sensory characteristics; characteristics commercial ... See more keywords
Physicochemical properties, antioxidant activities and sensory characteristics of commercial gape vinegars during long-term storage
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DOI: 10.1590/fst.25119
Abstract: Vinegar is a well-known fermented food that has been used since ancient times in both east and west. Vinegars can be classified into grain and fruit types based on the raw materials used. Grain vinegars… read more here.
Keywords: activities sensory; antioxidant activities; physicochemical properties; sensory characteristics ... See more keywords
Determination of Aroma Characteristics of Commercial Garlic Powders Distributed in Korea via Instrumental and Descriptive Sensory Analyses
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DOI: 10.3746/pnf.2022.27.4.464
Abstract: Garlic (Allium sativum), a species in the onion Genus, plays an important role in Korean cuisine. However, because garlic is perishable, garlic powder is often used instead. Garlic powder is prepared by freeze-drying, spray-freeze drying,… read more here.
Keywords: commercial garlic; instrumental descriptive; characteristics commercial; garlic powder ... See more keywords