Results 151 to 160 of about 16,088 (210)

Impact of <i>Artemisia selengensis</i> Turcz. Leaf Extract on Beer Brewing: Fermentation Dynamics, Flavor Compounds and Hypolipidemic/Antihyperuricemic Effects. [PDF]

Molecules
Li Z, Zhou J, Ye C, Yang J, Zeng C.
europepmc   +1 more source

Unraveling the Microbial Associations of Volatile Flavor Profiles in Spontaneously Fermented Camel Milk from Three Regions of Xinjiang, China. [PDF]

Foods
Wu Y, Chen H, Wang F, Osman H, Zhang S, Zhang H, Wang S, Zheng N, Zhao Y.   +8 more
europepmc   +1 more source

Substrate dependent growth conditions and moisture dynamics drive aroma development in solid-state <i>Aspergillus oryzae</i> (koji) fermentations of cereal and oilseed processing side streams. [PDF]

Front Microbiol
Holt S, Melzer F, Pivcevic CPP, Olsen K, Nielsen DS, Tirelli L.   +5 more
europepmc   +1 more source

Beer Aroma Compounds: Key Odorants, Off-Flavour Compounds and Improvement Proposals. [PDF]

Foods
Șutea CM, Mudura E, Pop CR, Salanță LC, Fărcaș AC, Balaș PC, Gal E, Geană EI, Zhao H, Coldea TE.   +9 more
europepmc   +1 more source

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A study of the reaction of urea with diacetyl monoxime and diacetyl

Clinical Biochemistry, 1972
Summary 1. Four compounds were synthesized under different conditions using either diacetyl or its monoxime as a reagent in reactions with urea. From the absorption spectra and the log10 A vs. wavelength curves, the four compounds were shown to be the same substance as confirmed by the similarity in their infrared spectra. The compounds obey Beer'
R, Lugosi, R J, Thibert, W J, Holland, L K, Lam   +3 more
openaire   +2 more sources

Fermentative Formation of Diacetyl

Nature, 1946
ACCORDING to Martius recent hypothesis1, dehydrogenation would always constitute the primary phase of pyruvic acid breakdown in the animal organism. Dehydrogenation is followed by decarboxylation, with the formation of the ketene-like radical which may act as hydrogen acceptor, being reduced to acetaldehyde.
H, SUOMALAINEN, L, JANNES
openaire   +2 more sources

Diacetyl: Occurrence, Analysis, and Toxicity

Journal of Agricultural and Food Chemistry, 2014
Diacetyl possesses a butter-like flavor and has been widely used as a flavoring agent. It forms from sugars and lipids via various bacteria and heat treatment in various foods and beverages, such as milk. The toxicity of diacetyl, especially when inhaled, has recently attracted the attention not only of consumers but also of regulatory agencies.
Takayuki Shibamoto
exaly   +3 more sources