Effects of two sterilization methods on the taste compositions of sweet and sour spare ribs flavor
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DOI: 10.1016/j.jfca.2021.104143
Abstract: Abstract Two methods of sterilization—ultra-high pressure (UHP) and irradiation —are mainly used in meat flavor production. In this study, we investigated the effects of the sterilization methods on the taste compositions of sweet and sour… read more here.
Keywords: taste; sterilization; taste compositions; sterilization methods ... See more keywords
Effects of Drying Methods on Taste Components and Flavor Characterization of Cordyceps militaris
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DOI: 10.3390/foods11233933
Abstract: The influences of four drying methods (hot air drying (HAD), vacuum freeze drying (VFD), vacuum drying (VD) and intermittent microwave combined with hot air drying (MW-HAD)) on the taste profile and flavor characteristic of Cordyceps… read more here.
Keywords: cordyceps militaris; methods taste; taste; dried cordyceps ... See more keywords