Background Flavor profile is the most critical quality attribute of foods. Flavor binding ability
is one of the most essential functional properties of the protein. The dynamic equilibrium of …

Food side streams contain useful compounds such as proteins, sugars, polyphenols, and
amino acids that might get discarded during processing. The concentration of these …

Oyster peptides extracted from oysters have strong off-odors, which hinders consumer
acceptance. The “empty” V-type starches (V 6a, V 6h, V 7a, V 7h, V 8a, and V 8h) prepared …

Customer demand for product diversity is the key driving force for innovations in the brewing
industry. Specialty beers are regarded as a distinct group of beers different from two major …

Beer has over 600 flavor compounds and creates a positive tasting experience with
acceptable sensory properties, which are essential for the best consumer experience …

The increasing popularity of alcohol-free beers (AFBs) fosters the industry interest in
delivering the best possible product. Yet, a remaining sensory defect of AFBs is the over …

The clarity of the beer is essential to its marketability and good consumer approval.
Moreover, the beer filtration aims to remove the unwanted constituents that cause beer haze …

Craft beers are becoming increasingly popular due to their developed and complex flavours,
and there is a potential market for developing concentrated products; thus, freeze …

The generation of off‐flavors in food compromises their sensory attributes and leads to
consumer dissatisfaction. This ultimately contributes to food wastage, even when the food is …

Beer is described as a drink susceptible to changes, so any modification in the production
process will cause variations in the sensory profile and chemical composition. Alcohol …