Effects of different drying methods on the physical characteristics and flavor of dried hawthorns (Crataegus spp.)
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DOI: 10.1080/07373937.2017.1325898
Abstract: ABSTRACT The objective of this study was to compare the physical characteristics and flavor of dried hawthorns obtained by freeze-drying (FD), microwave freeze-drying (MFD), atmospheric freeze-drying (AFD), and heat pump drying (HPD). The parameters including… read more here.
Keywords: energy; product; flavor dried; dried hawthorns ... See more keywords
Edible Quality Analysis of Different Areca Nuts: Compositions, Texture Characteristics and Flavor Release Behaviors
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DOI: 10.3390/foods12091749
Abstract: The areca nut is one of the most important cash crops in the tropics and has substantial economic value. However, the research information about the edible quality of different areca nuts is still insufficient. This… read more here.
Keywords: areca nuts; areca; texture characteristics; characteristics flavor ... See more keywords
Alterations in Biochemical Characteristics, Flavor, and Microbial Community During the Storage of Suancai
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DOI: 10.3390/foods14203490
Abstract: This study examined how storage influences the flavor profile and microbial composition of Suancai. To achieve this, we combined physicochemical measurements with analyses of both volatile and non-volatile metabolites, assessments of microbial diversity, and multivariate… read more here.
Keywords: alterations biochemical; biochemical characteristics; microbial community; flavor microbial ... See more keywords