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Relevant bibliographies by topics / Flavor retention

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Academic literature on the topic 'Flavor retention'

Author: Grafiati

Published: 7 June 2025

Last updated: 2 August 2025

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Journal articles on the topic "Flavor retention"

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Ajay, Kumar Dubey*. "An Evaluation of Flavor Retention in Measuring Cylinders During Ice Cream Mix Addition: Impact of Cylinder Size and Pouring Speed." International Journal of Scientific Research and Technology 2, no. 3 (2025): 601–5. https://doi.org/10.5281/zenodo.15102492.

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The consistent distribution of flavor stands as an essential element of ice cream production but losses during ingredient transfer often go unrecognized. The research examines how measuring cylinders with capacities of 60 ml, 500 ml, and 1000 ml retain flavor during ingredient transfers and evaluates the effect of pouring speeds (slow, medium, and fast) on the amount of flavor that remains in the cylinders. The research involved measuring the remaining volumes of  three popular ice cream flavors—Vanilla, Mango and Orange after transferring them into measuring cylinders. Research dat

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Zhang, De Xiang, Hong Zong Si, and Xun Liu. "Quantitative Structure-Retention Time Relationship for Retention Time of Coffee Flavor Compounds." Advanced Materials Research 926-930 (May 2014): 1010–13. http://dx.doi.org/10.4028/www.scientific.net/amr.926-930.1010.

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The coffee flavor compounds acquire a significant place in the improving the flavor of cigarette. In the present paper, the support vector machine is used to develop quantitative relationships between the retention time and four molecular descriptors of 52 compounds. The model of support vector machine gives good statistical results compared to those give by multiple linear regressions and support vector machine. The contribution of each descriptor to structure-retention time relationships was evaluated. It indicates the importance of the atoms number and type of parameter. The proposed method

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Yang, Lingyu, Tianyu Zhang, He Li, Tianpeng Chen, and Xinqi Liu. "Control of Beany Flavor from Soybean Protein Raw Material in Plant-Based Meat Analog Processing." Foods 12, no. 5 (2023): 923. http://dx.doi.org/10.3390/foods12050923.

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The development of plant-based meat analogs is currently hindered by the beany flavor generated by raw soybean protein and extrusion processing. Wide concern has led to extensive research on the generation and control of this unwanted flavor, as an understanding of its formation in raw protein and extrusion processing and methods through which to control its retention and release are of great significance for obtaining ideal flavor and maximizing food quality. This study examines the formation of beany flavor during extrusion processing as well as the influence of interaction between soybean p

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Si, Hong Zong, Xian Chao Li, Ai Ping Fu, et al. "An Accurate Model for Predicting Retention Time of Coffee Flavor in Cigarette." Advanced Materials Research 798-799 (September 2013): 1091–94. http://dx.doi.org/10.4028/www.scientific.net/amr.798-799.1091.

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The coffee flavor compounds acquire a significant place in the improving the flavor of cigarette. In the present paper, the heuristic method is used to develop quantitative relationships between the retention time (TR) and four molecular descriptors of 52 compounds. The model of heuristic method gives good statistical result. The contribution of each descriptor to structure-retention time relationships was evaluated. It indicates the importance of the atoms number and type of parameter. The proposed method can be successfully used to predict the retention time with only four molecular descript

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Ueji, Kayoko, and Takashi Yamamoto. "Flavor learning in weanling rats and its retention." Physiology & Behavior 106, no. 4 (2012): 417–22. http://dx.doi.org/10.1016/j.physbeh.2012.02.021.

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Wang, Tao, Kang Ma, Xian Chao Li, Hong Zong Si, Ke Jun Zhang, and Yun Bo Duan. "QSPR Model for Predicting Retention Time Basis on Gene Expression Programming." Advanced Materials Research 926-930 (May 2014): 3153–56. http://dx.doi.org/10.4028/www.scientific.net/amr.926-930.3153.

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The coffee flavor compounds acquire a significant place in the improving the flavor of cigarette. In the present paper, the gene expression programming (GEP) is used to develop quantitative relationships between the retention time (TR) and four molecular descriptors of 52 compounds. The model of GEP gives good statistical result. This method can be used to set up the good regression model.

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Legako, Jerrad F. "114 Effect of altering fatty acid profile on fresh meat palatability." Journal of Animal Science 97, Supplement_3 (2019): 108–9. http://dx.doi.org/10.1093/jas/skz258.223.

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Abstract Fatty acids in fresh meat contribute to palatability in many ways. However, fatty acids primarily influence flavor and juiciness. Perceived juiciness is impacted through lubrication by fatty acids and stimulation of saliva during mastication. Therefore, the content of fatty acids primarily impacts juiciness. However, for flavor, fatty acid content and composition are each important. Volatile flavor compounds have been demonstrated to have greater expression as overall fatty acid content increases. This may be through the retention of fat-soluble volatile compounds leading up to consum

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Pang, Min, Lulu Cao, Shengmei Kang, Shaotong Jiang, and Lili Cao. "Controlled Release of Flavor Substances from Sesame-Oil-Based Oleogels Prepared Using Biological Waxes or Monoglycerides." Foods 10, no. 8 (2021): 1828. http://dx.doi.org/10.3390/foods10081828.

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The flavor substances in sesame oil (SO) are volatile and unstable, which causes a decrease in the flavor characteristics and quality of SO during storage. In this study, the effect of gelation on the release of flavor substances in SO was investigated by preparing biological waxes and monoglycerides oleogels. The results showed that the release of flavor substances in SO in an open environment is in accordance with the Weibull equation kinetics. The oleogels were found to retard the release of volatiles with high saturated vapor pressures and low hydrophobic constants in SO. The release rate

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Reineccius, T. A., G. A. Reineccius, and T. L. Peppard. "Encapsulation of Flavors using Cyclodextrins: Comparison of Flavor Retention in Alpha, Beta, and Gamma Types." Journal of Food Science 67, no. 9 (2002): 3271–79. http://dx.doi.org/10.1111/j.1365-2621.2002.tb09577.x.

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CHOU, FANG, ROBERT C. WILEY, and DONALD V. SCHLIMME. "Reverse Osmosis and Flavor Retention in Apple Juice Concentration." Journal of Food Science 56, no. 2 (1991): 484–87. http://dx.doi.org/10.1111/j.1365-2621.1991.tb05309.x.

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Dissertations / Theses on the topic "Flavor retention"

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Yeo, Lihe Thompson Donald B. Peterson Devin G. "Retention of flavor compounds by dispersed high-amylose maize starch (HAMS) in an aqeuous model system." [University Park, Pa.] : Pennsylvania State University, 2009. http://etda.libraries.psu.edu/theses/approved/WorldWideIndex/ETD-4569/index.html.

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Boff, Jeffrey M. "Study of volatile compound formation in oxidized lipids and volatile compound retention in processed orange juice." The Ohio State University, 2003. http://rave.ohiolink.edu/etdc/view?acc_num=osu1054660479.

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Dimelow, Christopher P. "Flavour retention and release in crumb foods." Thesis, University of Nottingham, 2004. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.415490.

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Tietz, Melanie. "Starch-flavour interactions : impact on flavour retention and release in model food systems /." Zürich : ETH, 2007. http://e-collection.ethbib.ethz.ch/show?type=diss&nr=17517.

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Meenune, Mutita. "Retention and release of flavour glycosides in extruded maize." Thesis, University of Nottingham, 2000. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.311766.

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Liu, Ying Liang, and 劉英良. "Flavor retention assessment of garlic essential oil during microwave heating." Thesis, 1994. http://ndltd.ncl.edu.tw/handle/88145579535733125681.

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Sanderson, Jessica. "Defining the impact of flavour interactions in protein based food matrices." Thesis, 2016. http://hdl.handle.net/2440/119438.

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Flavour is widely accepted as a major determinant of consumer satisfaction, so factors that influence flavour quality are of great interest to both food scientists and the manufacturing industry globally. Volatile organic compounds (VOC) play an important role in characterising the unique flavour profile of foods. However non-volatile matrix solutes are capable of selectively binding these compounds and modifying their availability for perception during consumption. The impact of carbohydrates and lipids has been extensively studied which has led to a comprehensive understanding of the princip

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Books on the topic "Flavor retention"

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Veith, Susanne Regine. Retention, diffusion and release of flavor molecules from porous silica sol-gel-made particles. 2004.

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Book chapters on the topic "Flavor retention"

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Singh, Ajit, Naga Mallika Thummalapalli, and Rahul Shukla. "Flavor and Color Retention by Active Packaging Techniques." In Active Packaging for Various Food Applications. CRC Press, 2021. http://dx.doi.org/10.1201/9781003127789-10.

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Finney, John, and Gary Reineccius. "Flavor Delivery via Lipid Encapsulation: Flavor Retention in Cake and Loaf Volume in Bread." In ACS Symposium Series. American Chemical Society, 2009. http://dx.doi.org/10.1021/bk-2009-1007.ch017.

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Kim, C. H., and J. A. Maga. "Chain Length and Functional Group Impact on Flavor Retention during Extrusion." In Thermally Generated Flavors. American Chemical Society, 1993. http://dx.doi.org/10.1021/bk-1994-0543.ch032.

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Godshall, M. A. "Role of sucrose in retention of aroma and enhancing the flavor of foods." In Sucrose. Springer US, 1995. http://dx.doi.org/10.1007/978-1-4615-2676-6_10.

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Romero-Tehuitzil, H., E. J. Vernon-Carter, M. G. Vizcarra-Mendoza, and C. I. Beristaín. "Effect of Biopolymers on the Formation, Drying Kinetics, and Flavor Retention of Tamarind (Tamarindus indica) Foam-Mats." In Biopolymers. American Chemical Society, 1999. http://dx.doi.org/10.1021/bk-1999-0723.ch018.

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Senoussi, Adel, Besh Bhandari, Elisabeth Dumoulin, and Zeki Berk. "Flavour Retention in Different Methods of Spray Drying." In Developments in Food Engineering. Springer US, 1994. http://dx.doi.org/10.1007/978-1-4615-2674-2_137.

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Furuta, Takeshi, Morio Okazaki, and Ryozo Toei. "Flavour Retention on Drying of a Single Droplet Under Various Drying Conditions." In Drying ’85. Springer Berlin Heidelberg, 1985. http://dx.doi.org/10.1007/978-3-662-21830-3_44.

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8

Guichard, Elisabeth, Charfedinne Ayed, and Christian Salles. "Retention and release of aroma and taste compounds, influence on perception." In Flavor. Elsevier, 2022. http://dx.doi.org/10.1016/b978-0-323-89903-1.00006-2.

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Guichard, Elisabeth, and Christian Salles. "Retention and release of taste and aroma compounds from the food matrix during mastication and ingestion." In Flavor. Elsevier, 2016. http://dx.doi.org/10.1016/b978-0-08-100295-7.00001-3.

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Martín Enríquez-Castro, Carlos, Areli Leyva-Maldonado, and Francisco Javier Cruz-Guillén. "Nixtamalized Corn Stew Gordita: A Traditional Mexican Delicacy from Zacatecas." In Food Processing - Novel Technologies and Practices [Working Title]. IntechOpen, 2025. https://doi.org/10.5772/intechopen.1010252.

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This chapter explores the nixtamalized corn stew gordita, a traditional dish from Zacatecas, highlighting the centuries-old process of nixtamalization and its cultural significance. Beginning with traditional nixtamalization and the detailed preparation of gorditas, the chapter examines how this method enhances flavor, texture, and nutritional value. The second section introduces extrusion technology as an innovative alternative, demonstrating its ability to modernize nixtamalization while preserving essential qualities. Extrusion offers several advantages, including greater production efficie

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Conference papers on the topic "Flavor retention"

1

NEOH, TZE LOON, SUN HWA BEAK, YOSHII HIDEFUMI, and FURUTA TAKESHI. "EFFECT OF DRYING METHODS ON FLAVOR RETENTION OF CYCLODEXTRIN INCLUSION COMPLEXES." In The Proceedings of the 5th Asia-Pacific Drying Conference. World Scientific Publishing Company, 2007. http://dx.doi.org/10.1142/9789812771957_0159.

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Maulana, Aga, Teuku Rizky Noviandy, Rinaldi Idroes, Novi Reandy Sasmita, Rivansyah Suhendra, and Irvanizam Irvanizam. "Prediction of Kovats Retention Indices for Fragrance and Flavor using Artificial Neural Network." In 2020 International Conference on Electrical Engineering and Informatics (ICELTICs). IEEE, 2020. http://dx.doi.org/10.1109/iceltics50595.2020.9315391.

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Agustia, Mariza, Teuku Rizky Noviandy, Aga Maulana, et al. "Application of Fuzzy Support Vector Regression to Predict the Kovats Retention Indices of Flavors and Fragrances." In 2022 International Conference on Electrical Engineering and Informatics (ICELTICs). IEEE, 2022. http://dx.doi.org/10.1109/iceltics56128.2022.9932124.

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Webley, Ann-Dorie, Stephanie Dungan, and Susan Ebeler. "Local distribution of limonene in phospholipid vesicles." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/qxcj6124.

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The efficacy and quality of food products is affected by the distribution of hydrophobic solutes such as flavours and bioactive compounds. In order to improve food design, it is important to determine the local distribution of these solutes and the factors that affect their stability, incorporation and release. Colloidal assemblies of phospholipids are of particular interest, as they comprise safe, widespread natural amphiphiles that can solubilize hydrophobic compounds. However, there is a lack of accurate and non-destructive methods to study the local distribution of solutes between the samp

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