Results 101 to 110 of about 2,311 (169)

Chemical components of ground beef produced on grass-or grain diets and their relation to beef flavor [PDF]

, 1988
Forty-eight yearling Angus, Angus-Hereford, and Angus-Charolais steers were randomly placed on one of two pasture systems containing 24 animals per system.
Schell, Robert Alois
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Elucidation of potential relationship between endogenous proteases and key flavor substances in dry-cured pork coppa

Food Science and Human Wellness
Dry-cured meat products are considerably popular around the world due to unique flavor. Proteolysis is one of the enzymatic reactions from which flavor substances are derived, which is affected by endogenous proteases.
Mingming Li, Qiujin Zhu, Chao Qu, Xiaohui Gong, Yunhan Zhang, Xin Zhang, Shouwei Wang   +6 more
doaj   +1 more source

Application of PLSR in correlating sensory and chemical properties of middle flue-cured tobacco leaves with honey-sweet and burnt flavour

Heliyon
Among the eight types of aroma and flavour characteristics of Chinese flue-cured tobacco (FCT), tobacco grown in Shandong is classified as having a honey-sweet and burnt aroma.
Jing Li, Zhiyuan Ma, Huawei Dai, Hu Li, Jun Qiu, Xueli Pang   +5 more
doaj   +1 more source

J Expo Sci Environ Epidemiol [PDF]

Flavorings are substances that alter or enhance the taste of food. Workers in the food-manufacturing industry, where flavorings are added to many products, may be exposed to any number of flavoring compounds.

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PLoS One [PDF]

BackgroundBronchiolitis obliterans, an irreversible lung disease, was first associated with inhalation of butter flavorings (diacetyl) in workers at a microwave popcorn company.

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Volatile retention in the formation and dehydration of food powders [PDF]

, 2007
This PhD thesis is concerned with improving the retention of volatiles in the manufacture of instant coffee powders. Two processes have been studied in depth: spray drying and spray freeze drying.
Kankanit Khwanpruk (7127270)
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Identification of Volatile Compounds in Jellyfish Protein Hydrolysate [PDF]

, 2014
In the present investigation, jellyfish protein hydrolysates (JPHs) of the umbrella or oral arm of the sand jellyfish (Rhopilema hispidum) and white jellyfish (Lobonema smithii) were produced by acetic acid hydrolysis with the aid of temperature and ...
Chikhunthod, Utorn, Karpilanondh, Pirin, Kromfang, Isaree, Thumthanaruk, Benjawan   +3 more
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Investigations of the Putative AI-2 Receptor Protein LsrB from Thermobacillus composti and Truncations of the Salmonella enterica ser. Typhimurium LsrE Protein [PDF]

, 2018
Bacteria were believed to exist as solitary, unicellular organisms until about 50 years ago with the discovery of quorum sensing by John Woodland Hastings.
Petty, Nicholas E., , \u2718
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Regul Toxicol Pharmacol [PDF]

Material jetting and vat photopolymerization additive manufacturing (AM) processes use liquid resins to build objects. These resins can contain skin irritants and/or sensitizers but product safety data sheets (SDSs) might not declare all ingredients.

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Detection of 5-hydroxymethylfurfural and furfural in aerosols of electronic cigarette - [PDF]

, 2016
Thesis. M.S. American University of Beirut. Department of Chemistry, 2016. T:6549Advisor : Dr. Najat A. Saliba, Professor, Chemistry ; Committee members : Dr. Alan L. Shihadeh, Professor, Mechanical Engineering ; Dr.
El-Soussy, Sarah Emad,
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