Influence of Milk Pasteurization on the Key Aroma Compounds in a 30 Weeks Ripened Pilot-Scale Gouda Cheese Elucidated by the Sensomics Approach.

Philipp W Duensing, Jörg Hinrichs, Peter Schieberle

Journal of agricultural and food chemistry

Gouda cheese was produced from pasteurized milk and ripened for 30 weeks (PM-G). By application of gas chromatography/olfactometry and an aroma extract dilution analysis on the volatiles isolated by...

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2024Scientific literature Open Access

Smart food labelling for reusable packaging

Adriana Martins Saraiva

Portuguese National Funding Agency for Science, Research and Technology (RCAAP Project by FCT)

Context (archaeology)

This dissertation aims to underscore the pivotal role of design and engineering in enhancing the food system by empowering consumers to make more informed choices through an innovative smart...

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Influence of Milk Pasteurization on the Key Aroma Compounds in a 30 Weeks Ripened Pilot-Scale Gouda Cheese Elucidated by the Sensomics Approach.

Smart food labelling for reusable packaging

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In situ synthesis of luminescent dsDNA-Cu NCs stained with a dsDNA-lighted fluorophore for rapid and stable detection of histamine in food.

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Subatomic structure of orthorhombic thaumatin at 0.89&#xa0;&#xc5; reveals that highly flexible conformations are crucial for thaumatin sweetness.

Subatomic structure of orthorhombic thaumatin at 0.89 Å reveals that highly flexible conformations are crucial for thaumatin sweetness.