Results 251 to 260 of about 24,387 (304)

Condom occlusion for effective penile lesion management. [PDF]

Indian J Sex Transm Dis AIDS
Gupta S, Jangra RS, Dabhra A, Gupta S.
europepmc   +1 more source

The Volatilomes of <i>Penicillium crustosum</i> G10 and <i>Penicillium solitum</i> SA. [PDF]

Mycobiology
Zhang Y, Gao X, Yin G, Bennett JW.
europepmc   +1 more source

Advancements in Microbial Applications for Sustainable Food Production. [PDF]

Foods
Vermelho AB, Cardoso VDS, Domingos LTS, Akamine IT, Amenu B, Osei BK, Neves Junior A.   +6 more
europepmc   +1 more source

Restricting E-Cigarette Flavour Names to Reduce Youth Appeal: An Analysis of New Zealand's 2024 Regulations. [PDF]

Health Promot J Austr
Hardie L, Radich C, Bandlamudi M, McCool J.   +3 more
europepmc   +1 more source

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Genotoxicity of flavoring agents

Mutation Research Letters, 1982
The genotoxicity of 9 flavoring agents widely used in everyday foods was studied by a bacterial mutation test in the Salmonella/microsome system and by a chromosome test in Chinese hamster (CH) cells. In the mutation test none of the flavorings exhibited significant induction of his+ revertants in Salmonella typhimurium TA98 or TA100, either with or ...
A, Kasamaki, H, Takahashi, N, Tsumura, J, Niwa, T, Fujita, S, Urasawa   +5 more
openaire   +2 more sources

Herbs, Spices, and Flavoring Agents

Nutrition Today, 2016
Each plant has a story, one that reflects the distance traveled from its ancient geographical origins, from wild to domesticated forms, and ultimately to culinary, cultural, medical, and social uses in the 21st century. Herbs and spices have taken these winding historical paths, and the journeys reflect a myriad of uses by widely different cultures as ...
  +4 more sources

Green Synthesis of Food Flavoring Agents

2020
This chapter explores novel, cheap and widely distributed feedstock i.e. lignocellulosic biomass extracted from biomass. Vanillin is one of the members of the class of benzaldehydes which carry methoxy (-CH3) and hydroxy (-OH) groups at two different positions. Vanillin possesses a high level of antimicrobial and antioxidant properties.
Sankha Chakrabortty, Jayato Nayak, Shirsendu Banerjee, Ramesh Kumar, Parimal Pal, Prasenjit Chakraborty, Ishita Sarkar, Amit Kumar   +7 more
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Flavoring Agents and Disinfection of Water

Journal of Environmental Engineering, 1990
The effect of flavoring agents containing chemicals, such as ascorbic acid, NutraSweet, saccharin, citric acid, and tannic acid (in tea mixes) on the disinfection, by iodine, of small quantities of water is studied experimentally. It is found that ascorbic acid and tannic acid react with I2 in less than 0.2 s to form non-germicidal I- ions.
David O. Cooney, Jerome P. Chura
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Physicochemical and Flavor Characteristics of Flavoring Agent from Mungbean Protein Hydrolyzed by Bromelain

Journal of Agricultural and Food Chemistry, 2011
Enzymatic bromelain mungbean meal protein hydrolysate (eb-MPH) was produced from mungbean meal protein isolate (MPI). Enzymatic bromelain, with a known protease activity of 98,652 (unit/g), was used at concentrations of 0, 2, 6, 10, 14 and 18% (w/w) and with hydrolysis times of 0.5, 3, 6, 12, and 24 h.
Chanikan, Sonklin, Natta, Laohakunjit, Orapin, Kerdchoechuen   +2 more
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Naturally Occurring Coloring and Flavoring Agents

2020
Coloring and flavoring agents are now extensively used in the preparation of drugs, cosmetics and processing of food items, and are regulated by the US Food and Drug Administration to ensure safety. Coloring and flavoring agents that are mostly used for the aesthetic purpose have a great impact on food and drug industries.
Tarun Kumar Dua, Paramita Paul
openaire   +1 more source