Short-term high-light intensity and low temperature improve the quality and flavor of lettuce grown in plant factory.
Sign Up to like & getrecommendations! Published in 2024 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.13731
Abstract: BACKGROUND Lettuce holds a prominent position in the year-round supply of vegetables, offering a rich array of health-beneficial substances, such as dietary fiber, phenolic compounds, lactucopicrin and lactucin. As such, its flavor has garnered increasing… read more here.
Keywords: light intensity; quality flavor; flavor; flavor lettuce ... See more keywords
Effect of steam heating on the quality and flavor of beef celery baozi filling.
Sign Up to like & getrecommendations! Published in 2025 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.70227
Abstract: As a traditional Chinese food, baozi are mainly cooked by steam heating. The lipid oxidation level during the steaming process has an important effect on the formation of flavor. Therefore, physicochemical parameters, electronic nose, electronic… read more here.
Keywords: baozi; steam heating; flavor beef; quality flavor ... See more keywords
Dietary supplementation with jasmine flower residue improves meat quality and flavor of goat
Sign Up to like & getrecommendations! Published in 2023 at "Frontiers in Nutrition"
DOI: 10.3389/fnut.2023.1145841
Abstract: Jasmine flower residue (JFR) is a by-product retained in the production process of jasmine tea and can be used as an unconventional feed due to its rich nutrient value. This study aimed to evaluate the… read more here.
Keywords: jfr; quality flavor; meat quality; jasmine ... See more keywords
Non-genetic factors affecting the meat quality and flavor of Inner Mongolian lambs: A review
Sign Up to like & getrecommendations! Published in 2022 at "Frontiers in Veterinary Science"
DOI: 10.3389/fvets.2022.1067880
Abstract: The Inner Mongolia Autonomous Region ranks first among the five major pastoral areas in terms of lamb breeding of China. The Inner Mongolia Autonomous Region has a vast territory, with many famous grasslands and thousands… read more here.
Keywords: non genetic; quality flavor; quality; meat quality ... See more keywords
Ready-to-Eat Fish Cake Processing Methods and the Impacts on Quality and Flavor
Sign Up to like & getrecommendations! Published in 2022 at "Foods"
DOI: 10.3390/foods11213321
Abstract: This study aimed to compare tilapia fish cake drying and sterilization conditions (105, 115, and 121 °C) on the quality of the cakes. The impacts of volatile flavor substances, the chroma value, quality and structure… read more here.
Keywords: quality flavor; fish cake; value; flavor ... See more keywords
Gelatin–Tea Tree Essential Oil Coating Improves the Quality, Flavor, and Micromolecular Metabolites of Squid (Illex argentinus) Muscle During Cold Storage
Sign Up to like & getrecommendations! Published in 2025 at "Foods"
DOI: 10.3390/foods14071160
Abstract: Squid muscle is delicious and nutritious, but it is highly susceptible to spoilage, severely limiting its market development. This study comprehensively evaluated the effects of gelatin (Gel), essential oil (Ess), and Gel + Ess coating… read more here.
Keywords: gel ess; quality flavor; muscle; squid muscle ... See more keywords
Rice Wine Fermentation: Unveiling Key Factors Shaping Quality, Flavor, and Technological Evolution
Sign Up to like & getrecommendations! Published in 2025 at "Foods"
DOI: 10.3390/foods14142544
Abstract: Rice wine, as a traditional fermented beverage, has its quality and flavor influenced by a combination of multiple factors. This review provides an overview of the key aspects of rice wine production, including raw material… read more here.
Keywords: rice wine; quality flavor; fermentation; quality ... See more keywords