Results 261 to 270 of about 24,584 (293)
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Induction of cytochrome P450 1a1 by the food flavoring agent, maltol
Toxicology in Vitro, 2007Maltol is used extensively as a flavor-enhancing agent, food preservative, antioxidant, and also in cosmetic and pharmaceutical formulations. However, a number of studies have shown that maltol may induce carcinogenicity and toxicity but the mechanisms involved remain unknown.
Anwar, Anwar-Mohamed, Ayman O S, El-Kadi
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Effect of Mixed Antimicrobial Agents and Flavors in Active Packaging Films
Journal of Agricultural and Food Chemistry, 2009Active packaging is an emerging food technology to improve the quality and safety of food products. Many works have been developed to study the antimicrobial activity of essential oils. Essential oils have been traditionally used as flavorings in food, so they have an important odor impact but they have as well antimicrobial properties that could be ...
Laura, Gutiérrez +3 more
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THE COMPARATIVE EFFICIENCY OF THE COMMONLY USED FLAVORING AGENTS
JAMA - Journal of the American Medical Association, 1937The choice of flavoring agents by the physician for the purpose of disguising the unpleasant taste of various drugs appears to rest largely on an arbitrary basis. All too frequently personal experience with flavoring agents is limited to a few random trials in tasting on the part of the individual physician with the cooperation of a friendly pharmacist.
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Development and Characterization of a Flavoring Agent from Oyster Cooker Effluent
Journal of Agricultural and Food Chemistry, 2000The general composition of concentrated oyster cooker effluent (OCE) was 80% moisture, 6.7% total nitrogen, 2.4% glycogen, and 8.5% ash. Optimum conditions for enzymatic hydrolysis of OCE were 50 degrees C, 2 h of reaction time, 0.1% amylase mixture (alpha-amylase plus glucoamylase), and 0.2% protease NP.
D S, Kim +7 more
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Food processing industry
Ароматические и вкусовые добавки нашли свое применение в самых различных отраслях пищевой промышленности. В группу ароматических входят ароматические композиции, эфирные масла, включая олеорезины, а также разнообразные усилители вкуса и аромата. Введение их в состав ингредиентов позволяет добиться стабилизации вкусовых и ароматических свойств готовой ...
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Ароматические и вкусовые добавки нашли свое применение в самых различных отраслях пищевой промышленности. В группу ароматических входят ароматические композиции, эфирные масла, включая олеорезины, а также разнообразные усилители вкуса и аромата. Введение их в состав ингредиентов позволяет добиться стабилизации вкусовых и ароматических свойств готовой ...
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Functional flavor agents: enhancing health benefits and consumer preferences
Critical Reviews in Food Science and NutritionIncreasing health consciousness among consumers has significantly driven the demand for functional foods; however, market acceptance largely hinges on flavor profiles. Functional flavor agents, which simultaneously enhance taste and provide health benefits, meet the dual consumer demand for flavor and nutrition. This review classifies functional flavor
Xin, Huang +4 more
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Toxicity of diacetyl and structurally related flavoring agents
Annette R. Iannucci, Janet M. Carterexaly +2 more sources