Polysaccharides present in grapes interact with wine sensory-active compounds
(polyphenols and volatile compounds) via different mechanisms and can affect wine …

Production and storage, the influence of packaging materials and the presence of other
ingredients in fruit products can cause changes in flavor compounds or even their loss. Due …

This paper describes for the first time the use of grape derived polysaccharide extracts as
potential fining agents to modulate the volatile composition of Viura white wines …

Xanthan (X) and locust bean gum (LBG) are well known to exhibit strong rheological
enhancement when mixed as a result of specific interactions between both gums. On the …

糖类物质是烟草中含量和种类最为丰富的香气前体物质, 以糖(单糖, 低聚糖, 多糖)
和糖的衍生物(糖苷, 糖酯, Amadori 化合物) 等不同形式存在, 可通过美拉德反应, 裂解反应 …

Cleaning is performed to increase hygiene, esthetics and material preservation. Despite its
benefits, cleaning also poses risks, potentially contributing to nearly 20% of indoor pollution …

Food is a complex system containing mixtures of volatile compounds responsible for aroma
perception and non‐volatile compounds. In order to be perceived, aroma compounds have …

Hydrophobic octyl moieties have been grafted in various densities onto the carboxylic acid
functions of xanthan under its ordered conformation. The outcoming amphiphilic and …

An original approach has been developed to investigate the behaviour of linalool, a volatile
compound widely used in the flavour and fragrance industry, incorporated in a model …

Synthetic grape juice was fermented with Pichia fermentans Z9Y-3 and Pichia kluyveri PK-
19, along with S. cerevisiae of different antagonistic abilities, to investigate their impact on …