☆ 4.7 Article

Comparative Flavor Profile of Roasted Germinated Wheat (Triticum aestivum L.) Beverages Served Hot and Cold Using Electronic Sensors Combined with Chemometric Statistical Analysis

FOODS (2022)

Related references

Note: Only part of the references are listed.

Article Thermodynamics

Diffusivities in Binary Mixtures of n-Decane, n-Hexadecane, n-Octacosane, 2-Methylpentane, 2,2-Dimethylbutane, Cyclohexane, Benzene, Ethanol, 1-Decanol, Ethyl Butanoate, or n-Hexanoic Acid with Dissolved He or Kr Close to Infinite Dilution

Frances D. Lenahan et al.

Summary: Diffusive mass transport in binary mixtures of liquid solvent and dissolved helium or krypton close to infinite dilution was investigated through experimental determination of the Fick diffusion coefficient D-11 using dynamic light scattering, and equilibrium molecular dynamics simulations were utilized to access solute self-diffusion coefficient D-1. Results show that the molecular characteristics of the solvent influence molecular diffusion, with mixtures containing dissolved helium showing better mass transport efficiency compared to those with krypton.

JOURNAL OF CHEMICAL AND ENGINEERING DATA (2022)

Add to Collection

Article Food Science & Technology

Optimized Roasting Conditions of Germinated Wheat for a Novel Cereal Beverage and Its Sensory Properties

Thinzar Aung et al.

Summary: This study investigated the possibility of using germinated wheat as a nutritionally improved cereal beverage. By optimizing the roasting conditions, the researchers achieved desirable sensory properties and consumer acceptance, as well as improved health-related functionality of the beverage. The cold germinated wheat beverage showed higher preferences compared to the hot beverage in terms of appearance, odor, taste, and overall acceptability.

FOODS (2022)

Add to Collection

Article Food Science & Technology

Characterization analysis of flavor compounds in green teas at different drying temperature

Baoyi Wang et al.

Summary: Drying is an important factor in the formation of green tea flavor. By adjusting drying temperature, green tea with different aromas can be obtained. Volatile and non-volatile compounds contribute differently to the different aromas, and these compounds are related to the taste characteristics of the tea.

LWT-FOOD SCIENCE AND TECHNOLOGY (2022)

Add to Collection

Article Food Science & Technology

Characterization of the key differential volatile components in different grades of Dianhong Congou tea infusions by the combination of sensory evaluation, comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry, and odor activity value

Jiayu Chen et al.

Summary: This study classified and identified the aroma quality of Dianhong Congou tea infusions based on sensory evaluation and volatile components analysis. Several key compounds that significantly impacted the aroma quality were identified. These findings provide important theoretical support for the processing of high-quality black tea.

LWT-FOOD SCIENCE AND TECHNOLOGY (2022)

Add to Collection

Article

Optimization of germination conditions to enhance the antioxidant activity in chickpea (Cicer arietimum L.) using response surface methodology

Sung Mi Kim et al.

Korean Journal of Food Preservation (2022)

Add to Collection

Review Chemistry, Applied

A comprehensive insight on modern green analyses for quality control determination and processing monitoring in coffee and cocoa seeds

Hebatullah H. Farghal et al.

Summary: This study provides a comprehensive overview of green methods used to evaluate the quality of cocoa and coffee seeds, highlighting the advantages and limitations of each method. Green techniques discussed include solid phase micro extraction, spectroscopic techniques such as infra-red spectroscopy and nuclear magnetic resonance, as well as e-tongue and e-nose for flavor detection. The study also emphasizes the application of multivariate data analysis in interpreting the data.

FOOD CHEMISTRY (2022)

Add to Collection

Article Food Science & Technology

Metabolite identification in fresh wheat grains of different colors and the influence of heat processing on metabolites via targeted and non-targeted metabolomics

Jianchao Feng et al.

Summary: Phenolic antioxidants are phytochemical components in wheat grains that provide various health benefits. The antioxidant activity and metabolite contents of wheat grains were influenced by seed coat color and processing treatments. Fresh grains had higher total phenolic content, flavonoid content, and antioxidant activity compared to mature grains. Purple and black wheat had higher flavonoid abundance than blue wheat.

FOOD RESEARCH INTERNATIONAL (2022)

Add to Collection

Article Food Science & Technology

Effect of cocoa roasting time on volatile composition of dark chocolates from different origins determined by HS-SPME/GC-MS

Miriam Torres-Moreno et al.

Summary: This study characterized the volatile composition of dark chocolates from Ecuador and Ghana with different cocoa roasting times using HS-SPME and GC-MS. The volatile compounds varied depending on the roasting time and geographical origin, with eight different compound groups identified through PCA based on their position on the PC plot and variation among samples.

CYTA-JOURNAL OF FOOD (2021)

Add to Collection

Article Food Science & Technology

Effect of Consumption of Whole-Wheat Breads on FBS, HbA1c, and Blood Lipids in Patients with Type 2 Diabetes

Javad Nazari et al.

Summary: The study showed that consumption of whole-wheat bread for 12 weeks significantly reduced body weight, HbA1c, triglyceride, total cholesterol, and LDL-c levels, and increased HDL-c levels in patients with type 2 diabetes. These findings suggest that whole-wheat bread could be beneficial in managing diabetes-related health parameters.

PREVENTIVE NUTRITION AND FOOD SCIENCE (2021)

Add to Collection

Article Chemistry, Applied

Effects of germination and roasting on physicochemical and sensory characteristics of brown rice for tea infusion

Hyun-Jin Kim et al.

Summary: Germinated brown rice, when roasted, showed significant increases in reducing sugars, free amino acids, volatile compounds, and phenolics. Germinated brown rice was more susceptible to roasting compared to native brown rice, resulting in a lower acrylamide content in the roasted product. The appropriate conditions for producing a brown rice tea were found to be mild roasting for 5 minutes at 230 degrees Celsius after germination for 2 days.

FOOD CHEMISTRY (2021)

Add to Collection

Article Food Science & Technology

Effects of Fermented Beverage in Subjects with Metabolic Syndrome

Min-Ju Kim et al.

Summary: The study showed that consuming fermented beverage with 5% vinegar had significant effects on reducing blood lipid levels, oxidative stress, and inflammatory markers, which can help improve metabolic syndrome in subjects.

PREVENTIVE NUTRITION AND FOOD SCIENCE (2021)

Add to Collection

Article Engineering, Chemical

Mathematical modeling of tea bag infusion kinetics

Pallavee P. Dhekne et al.

JOURNAL OF FOOD ENGINEERING (2020)

Add to Collection

Review Chemistry, Analytical

Characterization and evaluation of umami taste: A review

Wenli Wang et al.

TRAC-TRENDS IN ANALYTICAL CHEMISTRY (2020)

Add to Collection

Article Food Science & Technology

Characteristics of Sunsik, a Cereal-Based Ready-to-Drink Korean Beverage, with Added Germinated Wheat and Herbal Plant Extract

Bo Ram Kim et al.

FOODS (2020)

Add to Collection

Article Chemistry, Applied

Effects of salinity on bacterial communities, Maillard reactions, isoflavone composition, antioxidation and antiproliferation in Korean fermented soybean paste (doenjang)

Mi Jeong Kim et al.

FOOD CHEMISTRY (2018)

Add to Collection

Article Food Science & Technology

Swelling and infusion of tea in tea bags

Geeta U. Yadav et al.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2017)

Add to Collection

Article Chemistry, Applied

In vitro starch digestibility, estimated glycemic index and antioxidant potential of taro (Colocasia esculenta L. Schott) corm

Sebnem Simsek et al.

FOOD CHEMISTRY (2015)

Add to Collection

Article Chemistry, Applied

Effect of incorporating hydrothermal, kilned and defatted oats on antioxidant and chapatti making properties of wheat flour

Hardeep Singh Gujral et al.

FOOD CHEMISTRY (2013)

Add to Collection

Article Agriculture, Multidisciplinary

Formation of high levels of acrylamide during the processing of flour derived from sulfate-deprived wheat

Nira Muttucumaru et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2006)

Add to Collection

Article Chemistry, Applied

Antioxidant activities of aqueous extracts of selected plants

Shih Peng Wong et al.

FOOD CHEMISTRY (2006)

Add to Collection

Article Behavioral Sciences

Taste enhancements between various amino acids and IMP

M Kawai et al.

CHEMICAL SENSES (2002)

Add to Collection

Article Chemistry, Applied

Kinetics of tea infusion. Part 3: the effect of tea bag size and shape on the rate of caffeine extraction from Ceylon orange pekoe tea

D Jaganyi et al.

FOOD CHEMISTRY (2001)

Add to Collection

© Peeref 2019-2024. All rights reserved.