-
The meat science and nutrition engineering team revealed the interaction mechanism between spice source flavor substances and meat proteins
Time of Update: 2023-02-02
Dr. Xiangxiang Sun is the first author of the paper, and Prof.
Dr. Xiangxiang Sun is the first author of the paper, and Prof.
Dr. Xiangxiang Sun is the first author of the paper, and Prof.
-
ADM publishes 2023 Flavor & Color Trend Outlook
Time of Update: 2023-02-02
(Luo Chen) Preliminary review: Li Song Responsible editor: Zhao Yu Review: Wang Jinchen ADM, a global leader in human nutrition, has released key trends in flavor and color for 2023, predicting which flavors and colors will attract and continue to gain consumer attention in the coming year.
-
-frying time on the flavor of compound sauce of black fir fungus-oyster mushroom compound sauce with different compound ratios
Time of Update: 2023-02-01
1. The effect of stir-frying time on the umami amino acids of black skin chicken fir mushroom-oyster mushroom compound sauce As a medium to high temperature mushroom, the postharvest respiration of Chicken fir nigra is strong and easy to spoil.
-
Explore the winning rules of sauce-flavored liquor companies
Time of Update: 2023-01-05
Reporter Gu YufeiThe sauce-fragrant liquor market is gradually centralized, and the brand echelon is clearly divided, showing a situation of "one super and many strong"; Regionalization, production capacity, nationwide and omni-channel are the core characteristics of the sauce-flavored liquor market; The main consumer groups of sauce-fragrant liquor show the "three high" characteristics of high education, high income and high consumption power.
-
Professor Zhang Min of Beijing Technology and Business University: Study of flavor release during
Time of Update: 2023-01-05
The flavor substances identified in this study were higher than those of 7 indica rice species such as Zhang Min. The relative content of aldehydes (valeraldehyde, hexanal, octanal and heptaldehyde), ketones (2-heptanone and 2,3-pentanedione), furan (2-pentylfuran) decreased significantly with increased chewing time (P).
-
The General Administration replied that sodium glutamate and disodium flavored nucleotide
Time of Update: 2023-01-04
Reply Department: Law Enforcement Inspection Bureau Time: 2022-11-23Ask: The chicken essence seasoning operated by a supermarket was sampled by food, and the test results showed that the two items of sodium glutamate and flavored nucleotide disodium did not meet the requirements of SB/T 10371-2003 "chicken essence seasoning", and the inspection conclusion was unqualified.
-
What are the tastes of old godmothers? These flavors are very good
Time of Update: 2023-01-01
Flavored chicken fat chiliThe flavor of chicken fat chili pepper can be said to be very unique, because this old godmother is particularly spicy, and very rice is also liked by many people in our ordinary life, and this old godmother brand has a lot of chicken nuggets, for people who eat meat, it can be said that they like it very much.
-
FSHW studied different grades of sesame-flavored liquor through HS-SPME combined with GC-O-MS
Time of Update: 2022-12-30
IntroductionBaijiu is a traditional distilled liquor in China, which can be divided into twelve aroma types, such as sauce aroma type, strong aroma type, clear aroma type, rice aroma type, sesame arom
-
Nature sub-journal: Genome evolution of allium crops and the formation mechanism of special spicy flavors
Time of Update: 2022-12-04
Allium is the world's second largest vegetable cash crop after tomatoes, and because it is rich in unique spicy flavors, it is often used in vegetables, condiments or medicinal plants and is widely c
-
Professor Jiang Zitao, Tianjin University of Commerce, et al.: Analysis of volatile flavor
Time of Update: 2022-11-26
Whole milk powder is a standardized whole milk as raw material, pasteurized, evaporated, homogenized and spray dried dairy products with high nutritional value. According to the latest report released
-
Chinese tea-flavored ice cream won the runner-up of the 4th Ice Cream World Heritage Competition
Time of Update: 2022-11-25
In the last Ice Cream World Heritage Competition, the team of the Italian Chinese Cultural Center won the championship with the unique flavor of "step by step" ice cream with the special ingredients bamboo shoots and secret sauces blended with Chinese wine, lychee, laurel ball, kumquat and so on.
-
FSHW is based on electronic nose, SPME-GC-MS, HS-GC-IMS to uncover the mysteries of the unique flavor formation of traditional shrimp paste
Time of Update: 2022-11-04
Professor Gao Ruichang and Master Li Ying, School of Food and Bioengineering, Jiangsu University, combined three detection methods: electronic nose, SPME-GC-MS and HS-GC-IMS, to comprehensively analyze the changes of volatile flavor compounds during the fermentation of shrimp paste.
-
Food Science Flavor Sensory Column: Professor Liu Yuan of Shanghai Jiao Tong University, et al.: Research hotspots on food umami: controversy and function
Time of Update: 2022-11-04
Therefore, Liu Yuan and Zhu Yiwen from the College of Agriculture and Biology of Shanghai Jiao Tong University analyzed and discussed the controversy and safety of umami, and summarized the functional characteristics of umami, in order to increase people's scientific understanding of umami and inspire deeper research and exploration.
-
Can the new flavor win word of mouth?
Time of Update: 2022-11-04
A few days ago, iMedia Consulting released the "2022-2023 China Coffee Industry Development and Consumer Demand Big Data Monitoring Report" shows that the coffee track seems to have become the first choice for brand cross-border at present, and consumers have mixed praise and criticism.
-
Osmanthus flavored products are popular and have become an important element in the limited season
Time of Update: 2022-10-25
Osmanthus flavored products are popular and have become an important element in the limited season 2022-10-22 09:13:52 Editor: Nico Reading(487) Source: Food Agency Network Sichuan Mantian Food Co.