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Changes in flavor volatile composition of oolong tea after panning during tea processing
Panning is a processing step used in manufacturing of some varieties of oolong tea. There is limited information available on effects of panning on oolong tea flavors. The goal of this study was to determine effects of ...
The interactive effect of fungicide residues and yeast assimilable nitrogen on fermentation kinetics and hydrogen sulfide production during cider fermentation
BACKGROUND Fungicide residues on fruit may adversely affect yeast during cider fermentation, leading to sluggish or stuck fermentation or the production of hydrogen sulfide (H₂S), which is an undesirable aroma compound. ...
Evaluation of peanut skin and grape seed extracts to inhibit growth of foodborne pathogens
Peanut skin extract (PSE) and grape seed extract (GSE) are derived from waste products in the wine and peanut industries, respectively. Both have high concentrations of polyphenols, known to possess antioxidant and ...
Evaluation of different solvents to extract antibacterial compounds from jalapeño peppers
Chili peppers (Capsicum spp.) may possess antibacterial properties and have potential to be used in foods as antimicrobial. The complete chili pepper extract should be evaluated to determine which compounds are responsible ...
Protecting soymilk flavor and nutrients from photodegradation.
Five different packaging treatments were studied over a 36-day period to determine if they protected soymilk from photo-oxidation. Soymilk was packaged in high-density polyethylene (HDPE) bottles with and without light ...
Vine tea (Ampelopsis grossedentata): A review of chemical composition, functional properties, and potential food applications
Herbal teas like vine tea (Ampelopsis grossedentata) have been traditionally consumed worldwide because of their health-promotion and pleasant taste. Vine tea and its main bioactive component, dihydromyricetin, have gained ...