Results 11 to 20 of about 24,584 (293)
Use of monosodium glutamate in foods: the good, the bad, and the controversial side
ABCS Health Sciences, 2022 Introduction: Monosodium glutamate (MSG) is known as a flavor-enhancing compound and also the fifth basic taste (umami). About the safety of using MSG as a food additive, some studies show indications that there is no threat and others show the opposite.
Franciele Maria Gottardo +4 more
doaj +1 more source
Potential of microalgae as flavoring agents for plant-based seafood alternatives
Future Foods, 2022 The aroma and taste of eight different phototrophic microalgae species were investigated and compared with five seaweeds to evaluate their potential as flavor ingredients in plant-based seafood alternatives.
Bert Coleman +12 more
doaj +1 more source
Hibiscus rosa-sinensis as Flavoring Agent for Alcoholic Beverages [PDF]
Applied Sciences, 2021 The present work is an evaluation of the chemical composition of the aroma and the sensorial characters of a beer flavored with Hibiscus rosa-sinensis flowers. Moreover, the total polyphenol, flavonoid and anthocyanin contents and the antioxidant activity of the plant materials and beers were assessed. A comparison with a liqueur flavored with the same
Pieracci Y. +7 more
openaire +4 more sources
Food Chemistry: X, 2021 In the present study, camellia seed meal Maillard reaction products (MRPs) were prepared using camellia seed meal protein as a raw material. The effects of MR on protein structure and volatile components of camellia seed meal were investigated by ...
Zhi-Jing Ni +5 more
doaj +1 more source
Foods, 2023 The aim of this study is to provide a new perspective on the development of masking agents by examining the application of their time-series sensory profiles. The analysis of the relationship between 14 time-intensity (TI) parameters and the beany flavor
Miyu Masuda +4 more
doaj +1 more source
In Vitro Consequences of Electronic-Cigarette Flavoring Exposure on the Immature Lung. [PDF]
, 2019 Background: The developing lung is uniquely susceptible and may be at increased risk of injury with exposure to e-cigarette constituents. We hypothesize that cellular toxicity and airway and vascular responses with exposure to flavored refill solutions ...
Berkelhamer, Sara +5 more
core +2 more sources
Graphical review: The redox dark side of e-cigarettes; exposure to oxidants and public health concerns. [PDF]
, 2017 Since the initial marketing in 2005, the use of e-cigarettes has increased exponentially. Nonetheless, accumulating evidence has demonstrated the ineffectiveness of e-cigarettes in leading to smoking cessation, and decreasing the adverse health impacts ...
Cai, Hua, Wang, Chen
core +2 more sources
Carvacrol: From Ancient Flavoring to Neuromodulatory Agent [PDF]
Molecules, 2013 Oregano and thyme essential oils are used for therapeutic, aromatic and gastronomic purposes due to their richness in active substances, like carvacrol; however, the effects of the latter on the central nervous system have been poorly investigated.
ZOTTI M. +6 more
openaire +5 more sources
Frontiers in Physiology, 2020 Electronic nicotine delivery systems/devices (ENDS) such as electronic cigarettes (e-cigarettes) have been made available globally, with the intent to reduce tobacco smoking.
Gurjot Kaur +5 more
doaj +1 more source
Evaluation of Two Commercially Available Cannabidiol Formulations for Use in Electronic Cigarettes [PDF]
, 2016 Since 24 states and the District of Columbia have legalized marijuana in some form, suppliers of legal marijuana have developed Cannabis sativa products for use in electronic cigarettes (e-cigarettes). Personal battery powered vaporizers, or e-cigarettes,
Butler, Karen E. +4 more
core +2 more sources