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Fats add flavor to food in all sorts of ways - but they can also backfire.
𝗧𝗵𝗲 𝘀𝗰𝗶𝗲𝗻𝘁𝗶𝗳𝗶𝗰 𝗻𝗶𝘁𝘁𝘆-𝗴𝗿𝗶𝘁𝘁𝘆:
-de Roos KB (2006). How lipids influence flavor perception, in Shahidi F and Weenen H, Food Lipids: Chemistry, Flavor, and Texture 920, Washington, DC. pubs.acs.org/doi/10.1021/bk-2...
-Forss, DA (1969). Role of lipids in flavors. J. Agric. Food Chem. 1969, 17, 4, 681-685. pubs.acs.org/doi/10.1021/jf60...
-Garcia-Oliveira P, Jimenez-Lopez C, Lourenço-Lopes C, Chamorro F, Pereira AG, Carrera-Casais A, Fraga-Corral M, Carpena M, Simal-Gandara J, Prieto MA. (2021) Evolution of Flavors in Extra Virgin Olive Oil Shelf-Life. Antioxidants 10(3):368. www.ncbi.nlm.nih.gov/pmc/arti...
-Guichard E. Interaction of aroma compounds with food matrices. In: Parker J.K., Elmore J.S., Methven L., editors. Flavour Development, Analysis and Perception in Food and Beverages. WP Woodhead Publishing; Shaston, UK: Elsevier; Amsterdam: 2015. pp. 273-295. www.sciencedirect.com/science...
-Jo C, and Ahn DU. (1999) Fat reduces volatiles production in oil emulsion system analyzed by purge and trap dynamic headspace/gas chromatography, J. Food Sci. 64, 641-643.
lib3.dss.go.th/fulltext/Journa...
-Mallia S, Escher F & Schlichtherle-Cerny H. (2008) Aroma-active compounds of butter: a review. Eur Food Res Technol 226, 315-325. link.springer.com/article/10....
-Relkin P, Fabre M, Guichard E. (2004) Effect of fat nature and aroma compound hydrophobicity on flavor release from complex food emulsions. J. Agric. Food Chem. 52, 20: 6257-6263. pubs.acs.org/doi/10.1021/jf04...
-Vilgis TA. (2013) Texture, taste and aroma: multi-scale materials and the gastrophysics of food. Flavour 2, 12. flavourjournal.biomedcentral....
𝗚𝗼𝗼𝗱 (𝗮𝗰𝗰𝗲𝘀𝘀𝗶𝗯𝗹𝗲) 𝗿𝗲𝗳𝗲𝗿𝗲𝗻𝗰𝗲𝘀 & 𝗵𝗼𝘄-𝘁𝗼𝘀:
-www.seriouseats.com/what-sets...
-www.cooksillustrated.com/vide...
- • Can we taste more than...
-www.bonappetit.com/story/cook...
𝗦𝘂𝗽𝗲𝗿-𝗵𝗲𝗹𝗽𝗳𝘂𝗹 𝗲𝘅𝗽𝗲𝗿𝘁𝘀 𝘄𝗵𝗼 𝘀𝗽𝗼𝗸𝗲 𝘄𝗶𝘁𝗵 𝗺𝗲 𝗮𝗯𝗼𝘂𝘁 𝘁𝗵𝗶𝘀 𝘁𝗼𝗽𝗶𝗰:
-John Coupland, Professor of Food Science at Penn State University
-Gary Reineccius, Professor Emeritus in the Department of Food Science and Nutrition at the University of Minnesota
MinuteFood is created by Kate Yoshida, Arcadi Garcia & Bill Mead, and produced by Neptune Studios LLC.
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Негізгі бет Тәжірибелік нұсқаулар және стиль You're (probably) using fat wrong
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