相关实验视频

Updated: Jul 21, 2025

Preparation of High-Quality Fermented Fish Product
00:05

Preparation of High-Quality Fermented Fish Product

Published on: August 23, 2019

10.4K

味道特征的比较 豆在不同储存条件下的关系

Rui Wang1, Miao Liang1, Zhimin Zhang1

  • 1China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing 100048, China.

Foods (Basel, Switzerland)
|July 29, 2023
PubMed
概括

快速老化的大豆 (SS) 的风味变化与自然老化的相似. 一周的加速老化 (SSAA) 反映了三周的室温老化 (SSAT),揭示了关键的风味化合物.

关键词:
加快衰老的加速衰老.味道 味道 味道 味道关键的气味剂 关键的气味剂气味活动值的气味活动值.豆 豆 豆是一种储存 储存 储存 储存 储存 是一个

更多相关视频

Protocol for Data Collection and Analysis Applied to Automated Facial Expression Analysis Technology and Temporal Analysis for Sensory Evaluation07:12

Protocol for Data Collection and Analysis Applied to Automated Facial Expression Analysis Technology and Temporal Analysis for Sensory Evaluation

Published on: August 26, 2016

9.5K
Novel Production Protocol for Small-scale Manufacture of Probiotic Fermented Foods08:38

Novel Production Protocol for Small-scale Manufacture of Probiotic Fermented Foods

Published on: September 10, 2016

24.5K

相关概念视频

Conditioned Taste Aversion01:14

Conditioned Taste Aversion

Conditioned taste aversion, also known as sauce béarnaise syndrome, is a phenomenon in which an individual develops an aversion to a certain food taste following a negative experience, typically illness. This form of aversion is a type of classical conditioning in which the taste of the food (conditioned stimulus, CS) is associated with the experience of illness (unconditioned stimulus, UCS).
A notable characteristic of conditioned taste aversion is that it often requires only a single...
180
Sample Handling01:02

Sample Handling

Transportation of samples from the collection point to the laboratory, as well as storage and preservation techniques, are crucial for maintaining sample integrity and ensuring accurate and reliable test results.
Samples should be transported carefully from collection points to the laboratory. They should be properly sealed and clearly labeled to prevent cross-contamination. To preserve the sample integrity, optimal temperature conditions during transport are essential. This could involve using...
120
Seasoning of Wood01:15

Seasoning of Wood

Seasoning of wood is a crucial process aimed at reducing and stabilizing the moisture content within the wood to prevent future shrinkage, structural damage, or aesthetic issues once the wood is used in construction. Wood naturally swells when it absorbs moisture and contracts as it dries.
Achieving equilibrium moisture content is the goal of seasoning; this is the point where the wood's moisture content stabilizes to align with the moisture levels of the surrounding environment. Proper...
129
The Physiology of Taste01:24

The Physiology of Taste

The perception of a salty flavor is facilitated by sodium ions within the oral salivary fluid. Upon consumption of a salty substance, salt crystals disassemble, leading to the liberation of its constituents—Na+ and Cl- ions. These ions subsequently dissolve into the salivary fluid present in the oral cavity. The external environment of the gustatory cells experiences an elevation in Na+ concentration, thereby establishing a potent concentration gradient. This gradient propels the...
4.0K
Factors Affecting Solubility04:01

Factors Affecting Solubility

Compared with pure water, the solubility of an ionic compound is less in aqueous solutions containing a common ion (one also produced by dissolution of the ionic compound). This is an example of a phenomenon known as the common ion effect, which is a consequence of the law of mass action that may be explained using Le Chȃtelier’s principle. Consider the dissolution of silver iodide:
33.5K