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For their quality evaluation, it is essential to determine both bamboo shoot nutrition and palatability, which will have a decisive effect on their economic value and market potential. However, differ...
The present study identified volatile flavor components of Hanwoo longissimus muscle and other Korean foods (Doenjang, Chungukjang, sesame oil) and their traits were compared in relation with flavor p...
This study was conducted to evaluate the effects of flavor supplementation on pre- and post-weaning performance and behavior of piglets and sows. A total of 30 sows (LandraceYorkshire) and the...
Eating quality, flavor and pod color of immature soybean (Glycine max (L.) Merr.) seeds (edamame) were examined using 7 vegetable-type and 2 grain-type soybean cultivars. The edamame was sampled at th...
The Chemistry of Fresh Tomato Flavor     tomato  flavor  volatile  taste  chemistry        2009/1/14
Tomato flavor results from taste components, aromatic volatiles and a complex interaction between them. Lack of characteristic flavor in supermarket tomatoes is a common consumer complaint. Sugars, or...
Due to the reduced toxicity in humans and livestock, and also because they does not develop strength to insects or let toxic residues, the use of vegetal insecticides is of great interest both from an...
This study was carried out to find the difference in flavor compounds between cholesterol-reduced Cheddar cheese slurries and control sample. The cheeses were made by 3 different treatments as followi...

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