Outputs (12)

Tracking dry gin volatile organic compounds over distillation: a time course study (2024)
Journal Article
Parr, H., Sutherland, R., & Fisk, I. (2024). Tracking dry gin volatile organic compounds over distillation: a time course study. Journal of the Institute of Brewing, 130(2), 93-111. https://doi.org/10.58430/jib.v130i2.49

Why was the work done: The influence of distillation time on the volatile composition of gin has not been examined in detail at a commercial distillery.

How was the work done: Headspace Solid-Phase Micro-Extraction Gas Chromatography-Mass Spectrom... Read More about Tracking dry gin volatile organic compounds over distillation: a time course study.

Investigation into the impact of egg white addition on the structural properties and flavour profile of gluten-free sourdough bread (2024)
Journal Article
Stinton, J., Dugina, K., Hewson, L., & Fisk, I. (2024). Investigation into the impact of egg white addition on the structural properties and flavour profile of gluten-free sourdough bread. Journal of Cereal Science, 117, Article 103903. https://doi.org/10.1016/j.jcs.2024.103903

The impact of egg white addition on structural and sensory qualities of gluten-free sourdough bread was investigated at three egg white-to-sourdough ratios: 25:75, 45:55, and 85:15, versus a sourdough-only control (0:100) Previously, egg white has re... Read More about Investigation into the impact of egg white addition on the structural properties and flavour profile of gluten-free sourdough bread.