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Relevant bibliographies by topics / Flavor preservation

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Academic literature on the topic 'Flavor preservation'

Author: Grafiati

Published: 7 June 2025

Last updated: 2 August 2025

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Journal articles on the topic "Flavor preservation"

1

Dr., Bhakti Anoop Kshirsagar. "Food preservation." International Journal of Advance Research in Multidisciplinary 2, no. 2 (2024): 260–63. https://doi.org/10.5281/zenodo.12497918.

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Food preservation is the practice of extending the shelf life and maintaining the quality of food by inhibiting microbial growth and delaying natural enzymatic and chemical reactions. Various techniques such as heat treatment, refrigeration, and the use of preservatives like organic acids are employed to achieve this. These methods not only prevent spoilage but also ensure that nutritional content, flavor, and texture are preserved. With increasing consumer demand for minimally processed and preservative-free foods, modern food preservation focuses on innovative approaches that enhance safety

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Bi, Shijie, Na Li, Gao Gong, Peng Gao, Jinfang Zhu, and Batuer Abulikemu. "Elucidating Volatile Flavor Profiles and Metabolic Pathways in Northern Pike (Esox lucius) During Superchilled Storage: A Combined UPLC-Q-TOF/MS and GC-MS Approach." Foods 14, no. 15 (2025): 2556. https://doi.org/10.3390/foods14152556.

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Temperature is the most critical factor in fish preservation. Superchilled storage represents a novel technology that effectively retards quality deterioration in aquatic products. This study investigated the flavor variation patterns and deterioration mechanisms in 16 northern pike (Esox lucius) samples during superchilled storage (−3 °C) based on analysis using gas chromatography-ion mobility spectrometry (GC-IMS) and ultra-performance liquid chromatography–quadrupole time-of-flight mass spectrometry (UPLC-Q-TOF/MS). The results indicate that GC-MS analysis identified 25 key volatile flavor

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Lin, Ya Hui, Ke Gang Wu, Xiang Hua Chai, and Shao Shu Zhong. "The Application of Complex Spice Essential Oils on the Preservation of Pasteuriged Minced Ham Sausage." Advanced Materials Research 317-319 (August 2011): 258–63. http://dx.doi.org/10.4028/www.scientific.net/amr.317-319.258.

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In order to investigate complex spice essential oils used in pasteuriged minced ham sausage (PMHS) as a novel food preservative, the studies were done as followed: firstly, we selected the optimal boil treatment to minimize SEO concentration and get the desired effect. Then, the research was done to investigate the maximum acceptable concentration of SEO used in PMHS, followed by the experiments to choose the suitable solvent from its impact on antibacterial activities and flavor on PMHS. The comparison of the antimicrobial efficacy of SEO with potassium sorbate and nisin was also studied. The

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Li, Hongshen, Xinglin Han, Hongrui Liu, Jianqin Hao, Wei Jiang, and Shizhong Li. "Silage Fermentation on Sweet Sorghum Whole Plant for Fen-Flavor Baijiu." Foods 10, no. 7 (2021): 1477. http://dx.doi.org/10.3390/foods10071477.

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The technology for producing bioethanol from sweet sorghum stalks by solid-state fermentation has developed rapidly in recent years, and has many similarities with traditional Chinese liquor production. However, the product from sweet sorghum stalks was lacking in volatile flavors, and the level of harmful contents were uncertain, therefore it could not be sold as liquor. In this study, the protein, fat, and tannin in the clusters and leaves of sweet sorghum were utilized to increase the content of flavor compounds in the ethanol product through the anaerobic fermentation of Saccharomyces cere

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Guo, Yuxi, Xuefeng Chen, Pin Gong, et al. "Advances in Postharvest Storage and Preservation Strategies for Pleurotus eryngii." Foods 12, no. 5 (2023): 1046. http://dx.doi.org/10.3390/foods12051046.

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The king oyster mushroom (Pleurotus eryngii) is a delicious edible mushroom that is highly prized for its unique flavor and excellent medicinal properties. Its enzymes, phenolic compounds and reactive oxygen species are the keys to its browning and aging and result in its loss of nutrition and flavor. However, there is a lack of reviews on the preservation of Pl. eryngii to summarize and compare different storage and preservation methods. This paper reviews postharvest preservation techniques, including physical and chemical methods, to better understand the mechanisms of browning and the stor

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Tantai, Sunxiao, Jiayi Xu, Wenya Ma, Xiaofang Liu, Li Li, and Yifen Wang. "Melatonin/P34HB Films for Active Packaging: Optimizing Flavor Preservation and Quality of Honey Peaches During Storage." Foods 14, no. 5 (2025): 869. https://doi.org/10.3390/foods14050869.

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To address unpredictable flavor changes in postharvest peaches during storage, this study investigated the use of bioactive packaging with melatonin-infused P34HB films. Films with melatonin concentrations of 0%, 1%, 3%, and 5% were prepared using the extrusion casting method and applied to peach storage at room temperature. Comprehensive film properties were characterized, showing that melatonin minimally impacted the films’ mechanical properties, including gas and water vapor permeability, but significantly increased film haze. Using GC-IMS, 30 organic compounds affecting peach flavor were e

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Garcia-Oliveira, Paula, Cecilia Jimenez-Lopez, Catarina Lourenço-Lopes, et al. "Evolution of Flavors in Extra Virgin Olive Oil Shelf-Life." Antioxidants 10, no. 3 (2021): 368. http://dx.doi.org/10.3390/antiox10030368.

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Extra virgin olive oil (EVOO) is one of the most distinctive ingredients of the Mediterranean diet. There are many properties related to this golden ingredient, from supreme organoleptic characteristics to benefits for human health. EVOO contains in its composition molecules capable of exerting bioactivities such as cardio protection, antioxidant, anti-inflammatory, antidiabetic, and anticancer activity, among others, mainly caused by unsaturated fatty acids and certain minor compounds such as tocopherols or phenolic compounds. EVOO is considered the highest quality vegetable oil, which also i

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Fukamachi, Masaomi, Toshiro Matsui, Mitsuya Shimoda, and Yutaka Osajima. "Crosslinking Treatment of EVA Film To Improve Flavor Preservation." Journal of Agricultural and Food Chemistry 42, no. 9 (1994): 1989–92. http://dx.doi.org/10.1021/jf00045a029.

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Qin, Qiaoping, Lili Wang, Qiankun Wang, et al. "Postharvest Flavor Quality Changes and Preservation Strategies for Peach Fruits: A Comprehensive Review." Plants 14, no. 9 (2025): 1310. https://doi.org/10.3390/plants14091310.

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Peach (Prunus persica (L.) Batsch) is valued for its flavor, nutrition, and economic importance, yet as a climacteric fruit, it undergoes rapid postharvest senescence due to respiratory surges and ethylene production, leading to flavor loss and reduced marketability. Recent advances in postharvest physiology, including ethylene regulation, metabolic analysis, and advanced packaging, have improved preservation. Compared with traditional methods, emerging technologies, such as nanotechnology-based coatings and intelligent packaging systems, offer environmentally friendly and highly effective sol

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Wu, Heng Yuan, Jian Xiong, and Jun Ye. "Effect of Novel Preservative Solutions for Fresh-Cut Apple by Coating." Applied Mechanics and Materials 644-650 (September 2014): 5300–5303. http://dx.doi.org/10.4028/www.scientific.net/amm.644-650.5300.

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Preservative effect of novel preservation solutions for fresh-cut apple by edible coating was evaluated by a double-blind test at room temperature. The results showed that The preservative solutions, No1, No3, No4 and No5 had as excellent preventing browning effect as 1% NaCl solution. High concentrations of the preservative solutions could prevent browning effect, but would bring negative taste to the apple samples. 12.5% of No.3 was an optimal balance concentration of the preservative solution between anti-browning ability and taste-keeping ability, that is, it not only prevented the fresh-c

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Dissertations / Theses on the topic "Flavor preservation"

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Pearson, Joanne Miller. "Ultra-high-temperature processed and conventionally processed milk in the preparation of instant pudding." Thesis, Virginia Polytechnic Institute and State University, 1985. http://hdl.handle.net/10919/104533.

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Springett, M. B. "Flavour changes in brussels sprouts in relation to preservation by freezing." Thesis, University of Reading, 1987. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.379222.

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Books on the topic "Flavor preservation"

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Rita, Paris, Borrelli Ernesto, and Italy. Soprintendenza archeologica di Roma., eds. Dono Hartwig: Originali ricongiunti e copie tra Roma e Ann Arbor : ipotesi per il Templum Gentis Flaviae. Giunti, 1994.

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Preedy, Victor R. Essential Oils in Food Preservation, Flavor and Safety. Elsevier Science & Technology Books, 2015.

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Essential Oils in Food Preservation, Flavor and Safety. Elsevier, 2016. http://dx.doi.org/10.1016/c2012-0-06581-7.

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Preedy, Victor R. Essential Oils in Food Preservation, Flavor and Safety. Elsevier Science & Technology Books, 2015.

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Ziedrich, Linda. The Joy of Pickling: 200 Flavor-Packed Recipes for All Kinds of Produce from Garden or Market. Harvard Common Press, 1999.

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Joy of Pickling: 300 Flavor-Packed Recipes for All Kinds of Produce from Garden or Market. Harvard Common Press, 2016.

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The joy of pickling: 225 flavor-packed recipes for vegetables and more from garden or market. Harvard Common Press, 2009.

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The joy of pickling: 200 flavor-packed recipes for all kinds of produce from garden or market. Harvard Common Press, 1998.

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9

Salted & cured: Savoring the culture, heritage, and flavor of America's preserved meats. 2017.

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Lewis, Catherine M. Bobby Jones, Southern Identity, and the Preservation of Privilege. University of Illinois Press, 2017. http://dx.doi.org/10.5406/illinois/9780252037610.003.0004.

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This chapter examines the recent Tiger Woods affair by using 1920s golfing icon Bobby Jones and the sense of southern identity and white privilege that he personified. During the 2010 Masters Tournament, the sporting world witnessed the return of Tiger Woods, who was still reeling from scandals resulting from more than a dozen extramarital affairs. Woods's conduct threatened the game's most cherished traditions at its most beloved tournament. This chapter first provides a background on the 1920s, often described as the “Golden Age of Sports,” a period dominated by Jones and other legendary ath

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Book chapters on the topic "Flavor preservation"

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Hashempour-Baltork, Fataneh, and Parastou Farshi. "Enzymes in Flavor Development and Food Preservation." In Novel Food Grade Enzymes. Springer Nature Singapore, 2022. http://dx.doi.org/10.1007/978-981-19-1288-7_12.

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Hadiati, Mulya Sari, Bani Sudardi, Warto Warto, and Marimin Marimin. "Cultural Preservation Through Flavor: Innovation of Bir Pletok." In Advances in Social Science, Education and Humanities Research. Atlantis Press SARL, 2025. https://doi.org/10.2991/978-2-38476-418-1_25.

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El Ghorab, Ahmed, Hamdy Shaaban, Ibrahim H. Alsohaimi, et al. "Flavoring and Coating Technologies for Processing Methods, Packaging Materials, and Preservation of Food." In Food Processing and Packaging Technologies - Recent Advances. IntechOpen, 2023. http://dx.doi.org/10.5772/intechopen.109542.

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The food sector addresses perhaps the main business with regard to degree, speculation, and variety. In a forever-evolving society, dietary requirements and inclinations are broadly factors. Alongside offering extraordinary mechanical help for inventive and valued items, the ongoing food industry ought to likewise cover the essential necessities of a consistently expanding populace. Active food packaging strategies have experienced a tremendous push forward in the last two decades. It is a great opportunity to decide which bioactive component will be more appropriate for each specific applicat

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Adelakun, Oluyemisi Elizabeth, Olusegun James Oyelade, and Bosede Folake Olanipekun. "Use of Essential Oils in Food Preservation." In Essential Oils in Food Preservation, Flavor and Safety. Elsevier, 2016. http://dx.doi.org/10.1016/b978-0-12-416641-7.00007-9.

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Ríos, José-Luis. "Essential Oils." In Essential Oils in Food Preservation, Flavor and Safety. Elsevier, 2016. http://dx.doi.org/10.1016/b978-0-12-416641-7.00001-8.

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Ng, Tzi Bun, Evandro Fei Fang, Alaa El-Din Ahmed Bekhit, and Jack Ho Wong. "Methods for the Characterization, Authentication, and Adulteration of Essential Oils." In Essential Oils in Food Preservation, Flavor and Safety. Elsevier, 2016. http://dx.doi.org/10.1016/b978-0-12-416641-7.00002-x.

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Bhattacharya, Sanjib. "Cultivation of Essential Oils." In Essential Oils in Food Preservation, Flavor and Safety. Elsevier, 2016. http://dx.doi.org/10.1016/b978-0-12-416641-7.00003-1.

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Stratakos, Alexandros Ch, and Anastasios Koidis. "Methods for Extracting Essential Oils." In Essential Oils in Food Preservation, Flavor and Safety. Elsevier, 2016. http://dx.doi.org/10.1016/b978-0-12-416641-7.00004-3.

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Polatoğlu, Kaan, and Ömer Cem Karakoç. "Biologically Active Essential Oils against Stored Product Pests." In Essential Oils in Food Preservation, Flavor and Safety. Elsevier, 2016. http://dx.doi.org/10.1016/b978-0-12-416641-7.00005-5.

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Park, Yong-Lak, and Jun-Hyung Tak. "Essential Oils for Arthropod Pest Management in Agricultural Production Systems." In Essential Oils in Food Preservation, Flavor and Safety. Elsevier, 2016. http://dx.doi.org/10.1016/b978-0-12-416641-7.00006-7.

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Conference papers on the topic "Flavor preservation"

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Balasubramaniam, V. M. (Bala). "Non-Thermal Preservation of Fruit Juices." In ASME 2008 Citrus Engineering Conference. American Society of Mechanical Engineers, 2008. http://dx.doi.org/10.1115/cec2008-5404.

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Consumers demand healthier fresh tasting foods without chemical preservatives. To address the need, food industry is exploring alternative preservation methods such as high pressure processing (HPP) and pulsed electric field processing. During HPP, the food material is subjected to elevated pressures (up to 900 MPa) with or without the addition of heat to achieve microbial inactivation with minimal damage to the food. One of the unique advantages of the technology is the ability to increase the temperature of the food samples instantaneously; this is attributed to the heat of compression, resu

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Lee, Andrew, and Divek Nair. "Clean label food protection strategies: Dual functional and synergistic food preservation system with DuraShieldTM natural food protection blends." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/fkjz7869.

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Oxidation and microbial spoilage are two major factors that limit the shelf-life of food products. The oxidative reaction results in off aroma, off flavor, and product discoloration in certain instances while microbial spoilage leads to objectionable by-product formation, visible microbial growth, and potential food safety risks. Temperature variations, extended distances of distribution, and demand for cleaner labels have all contributed to an increased risk of food spoilage in both minimally processed and ready-to-eat products. DuraShield Food Protection Blends are scientifically proven to b

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Adesina, Joshua, J. C. Thomas, Xun Liu, and Gönül Kaletunç. "Brief Paper: Understanding Temperature Development and Powder Dynamics During Ultrasonic Compression of Flour Systems." In ASME 2024 19th International Manufacturing Science and Engineering Conference. American Society of Mechanical Engineers, 2024. http://dx.doi.org/10.1115/msec2024-124606.

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Abstract The transformation of agricultural produce through various unit operations into shelf-stable, convenient, and healthy products is vital to meet consumers’ dietary needs. Numerous traditional food processing and preservation methods, such as drying, frying, smoking, salting, pickling, and more, remain widely utilized for effectively handling raw food products. These methods primarily rely on the application of heat to reduce microbial growth and prevent the proliferation of foodborne pathogens, thereby ensuring food safety. However, thermal treatments consume significant energy, result

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Bogdan-Golubi, Nina, and Valerina Slanina. "The viability of bacillus, pseudomonas and lactic acid bacteria strains after 15 years of storage." In 5th International Scientific Conference on Microbial Biotechnology. Institute of Microbiology and Biotechnology, Republic of Moldova, 2022. http://dx.doi.org/10.52757/imb22.14.

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The National Collection of Nonpathogenic Microorganisms (NCNM) contains bacterial species like Rhizobium sp., Pseudomonas sp., Bacillus sp., which are known for their antimicrobial activity, plant stimulation effects, and exometabolites that can be used for plant protection. Some can be used for the insect and plant disease controls. The Collection also contains the lactic acid bacteria isolated from naturally fermented homemade dairy foods, that can be used for obtaining sour cream, fresh cheese, yoghurt, soy milk, brined cheese. These bacteria permit to create a better taste, flavor and text

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Stefanini, Roberta, Giuseppe Vignali, and Fabio Coloretti. "Modelling the growth kinetic of spoilage microorganisms in a packaged cow’s ricotta processed with high pressure." In The 5th International Food Operations & Processing Simulation Workshop. CAL-TEK srl, 2019. http://dx.doi.org/10.46354/i3m.2019.foodops.003.

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Today consumers demand fresh foods without additives, preservatives and health risks: that is why non-thermal food preservation methods are receiving more interest, among them High Pressure Processing is able to avoid thermal degradation of food components, extend their shelf life and preserve colour, flavour and nutritional value. HPP is often used on dairy products because of its impact on physicochemical and sensory characteristics, its ability to improve their structure and texture and inactivate some microorganisms. The aim of this work is to evaluate the effect of HPP on a packaged ricot

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Ling, Lijun, Kunling Jiang, Wenting Cheng, Mingmei Pang, and Hong Luo. "Control of Aspergillus flavus with citronellol and its potential application as a food preservative." In 2021 International Conference on Information Technology and Biomedical Engineering (ICITBE). IEEE, 2021. http://dx.doi.org/10.1109/icitbe54178.2021.00069.

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Reports on the topic "Flavor preservation"

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Kotwal, Shashikant. Flavor Stability of Coffea arabica: Metabolism, Preservation, Current Research and Improvements. ResearchHub Technologies, Inc., 2025. https://doi.org/10.55277/researchhub.2j8a4wei.

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Poverenov, Elena, Tara McHugh, and Victor Rodov. Waste to Worth: Active antimicrobial and health-beneficial food coating from byproducts of mushroom industry. United States Department of Agriculture, 2014. http://dx.doi.org/10.32747/2014.7600015.bard.

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Background. In this proposal we suggest developing a common solution for three seemingly unrelated acute problems: (1) improving sustainability of fast-growing mushroom industry producing worldwide millions of tons of underutilized leftovers; (2) alleviating the epidemic of vitamin D deficiency adversely affecting the public health in both countries and in other regions; (3) reducing spoilage of perishable fruit and vegetable products leading to food wastage. Based on our previous experience we propose utilizing appropriately processed mushroom byproducts as a source of two valuable bioactive

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