Sentence examples for flavor stability from inspiring English sources

This procedure improves the functionality and flavor stability of the oil.

We train people step-by-step in order to teach them how to maintain the quality and prolong the flavor stability.

However, the overwhelming majority of trans-fat in our diet comes from partially hydrogenated oils (PHOs), which are artificially created and used by food manufacturers to improve the shelf life, texture and flavor stability of foods.

Another characteristic of lager brewing yeast is the ability to produce a significant amount of sulfite, which is important for the flavor stability of beer in several ways, including antioxidant activity.

In addition, yeast-induced flavor stability has also received some attention, for example by increasing the production of antioxidants such as glutathione and sulfite, which delays staling of fermented beverages.

It has been reported that the high acidity of honey is caused by the fermentation of sugar into organic acid, which has been reported to be responsible for honey's flavor and stability against microbial spoilage [26].

The nutritional value, flavor and stability of soybean oil is determined by its five dominant fatty acids (FAs), including saturated palmitic (16:0) and stearic (18 0), monounsaturated oleic (18 1), and polyunsaturated linoleic (18 2) and alpha-linolenic (18 3).

The high acidity of honey is an indication of the fermentation of sugars present in the honey into organic acid, which is responsible for two important characteristics of honey: flavor and stability against microbial spoilage [ 35].

The elevated acidity of honey reportedly occurs because of the fermentation of sugar, resulting in the conversion of sugar into organic acid; this acid is said to be responsible for honey's flavor and stability against microbial spoilage [ 15].

The organoleptic quality of table grapes and the flavor and stability of wine depend strongly on the types of sugars and acids, as well as the total sugar and acid concentration, in the grapes.

In addition to their preservative effect, which is largely based on their effectiveness to convert the available carbon sources in the raw materials to lactic and acetic acid, LAB-fermentation generates many other relevant product characteristics like texture, flavor and stability.