نتائج البحث

Derivation of Kokumi γ-Glutamyl Peptides and Volatile Aroma Compounds from Fermented Cereal Processing By-Products for Reducing Bitterness of Plant-Based Ingredients

• Authors : Rodríguez Valerón, Nabila; Mak, Tiffany; Jahn, Leonie J.

Subjects: Aroma; Bitterness; Fermentation

• Source: Rodríguez Valerón , N , Mak , T , Jahn , L J , Arboleya , J C & Sörensen , P M 2023 , ' Derivation of Kokumi γ-Glutamyl Peptides and Volatile Aroma Compounds from

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Characterization of kokumi γ-glutamyl peptides and volatile aroma compounds in alternative grain miso fermentations

• Authors : Valerón, Nabila Rodríguez; Mak, Tiffany; Jahn, Leonie J.

Subjects: γ-glutamyl peptide; Kokumi; Barley/sorghum miso fermentation

• Source: Valerón , N R , Mak , T , Jahn , L J , Arboleya , J C & Sörensen , P M 2023 , ' Characterization of kokumi γ-glutamyl peptides and volatile aroma compounds in

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Fermented butter aroma for plant-based applications

• Authors : Gu, Liuyan; Tadesse, Belay Tilahun; Zhao, Shuangqing

Subjects: Adaptive laboratory evolution; Butter aroma; Diary culture

• Source: Gu , L , Tadesse , B T , Zhao , S , Holck , J , Zhao , G & Solem , C 2022 , ' Fermented butter aroma for plant-based applications ' , FEMS Microbiology Letters , vol.

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Rheological and sensory properties and aroma compounds formed during ripening of soft brined cheese made from camel milk

• Authors : Hailu, Yonas; Hansen, Egon Bech; Seifu, Eyassu

Subjects: Chemical Operations; Materials Science; Chlorine compounds

• Source: Hailu , Y , Hansen , E B , Seifu , E , Eshetu , M , Petersen , M A , Lametsch , R , Rattray , F & Ipsen , R 2018 , ' Rheological and sensory properties and aroma

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A multiple-step strategy for screening Saccharomyces cerevisiae strains with improved acid tolerance and aroma profiles

• Authors : Tian, Tiantian; Wu, Dianhui; Ng, Chan-Tat

Subjects: ARTP; HTC; ALE

• Source: Tian , T , Wu , D , Ng , C-T , Yang , H , Sun , J , Liu , J & Lu , J 2020 , ' A multiple-step strategy for screening Saccharomyces cerevisiae strains with improved acid tolerance and

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Food grade microbial synthesis of the butter aroma compound butanedione using engineered and non-engineered Lactococcus lactis

• Authors : Liu, Jian Ming; Chen, Lin; Jensen, Peter Ruhdal

Subjects: Metabolic engineering; Lactic acid bacteria; Food ingredient

• Source: Liu , J M , Chen , L , Jensen , P R & Solem , C 2021 , ' Food grade microbial synthesis of the butter aroma compound butanedione using engineered and non-engineered

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From waste to taste - Efficient production of the butter aroma compound acetoin from low value dairy side streams using a natural (non-engineered) Lactococcus lactis dairy isolate

• Authors : Liu, Jianming; Chen, Lin; Dorau, Robin

• Source: Liu , J , Chen , L , Dorau , R , Lillevang , S K , Jensen , P R & Solem , P C 2020 , ' From waste to taste - Efficient production of the butter aroma compound acetoin

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Authenticity of aroma components Enantiomeric separation and compound specific stable isotope analysis

• Authors : Hansen, Anne-Mette Sølvbjerg

Subjects: /dk/atira/pure/sustainabledevelopmentgoals/climate_action; name=SDG 13 - Climate Action

• Source: Hansen , A-M S 2015 , Authenticity of aroma components Enantiomeric separation and compound specific stable isotope analysis . National Food Institute, Technical

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Aroma interactions with starch:Induction of carbohydrate acting enzymes from Aspergillus nidulans

• Authors : Jørgensen, Anders Dysted

• Source: Jørgensen , A D 2011 , Aroma interactions with starch : Induction of carbohydrate acting enzymes from Aspergillus nidulans . Technical University of Denmark , Kgs.

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Isolation and characterization of plant-based lactic acid bacteria from spontaneously fermented foods using a new modified medium

• Authors : Xiao, Hang; Sedó Molina, Guillermo Eduardo; Tovar, Miguel

Subjects: Lactic acid bacteria; Isolation; Plant-based

• Source: Xiao , H , Sedó Molina , G E , Tovar , M , Quoc , H M , Hansen , E B & Bang-Berthelsen , C H 2024 , ' Isolation and characterization of plant-based lactic acid bacteria from spontaneously fermented

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