Results 281 to 290 of about 24,363 (330)

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
openaire   +1 more source

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
openaire   +1 more source

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
openaire   +2 more sources

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

ABSCISSION AGENT EFFECTS ON ORANGE JUICE FLAVOR

Journal of Food Science, 1976
ABSTRACT The flavor quality of juice products from early‐ (Hamlin), mid‐ (Pineapple) and late‐season (Valencia) oranges sprayed with abscission chemicals to aid in mechanical harvesting, was evaluated and compared with that of similar juice products from untreated fruit.
MANUEL G. MOSHONAS, PHILIP E. SHAW, DONALD A. SIMS   +2 more
openaire   +1 more source

Is Caffeine a Flavoring Agent in Cola Soft Drinks?

Archives of Family Medicine, 2000
Concern has been expressed about the nutrition and health impact of high rates of soft drink consumption. Caffeine is an added ingredient in approximately 70% of soft drinks consumed in the United States. The soft drink manufacturers' justification to regulatory agencies and the public for adding caffeine to soft drinks is that caffeine is a flavoring ...
R R, Griffiths, E M, Vernotica
openaire   +2 more sources

Herbs, Spices, and Flavoring Agents

Nutrition Today, 2017
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 myriad uses by widely different cultures because ...
openaire   +1 more source

Functional flavor agents: enhancing health benefits and consumer preferences

Critical Reviews in Food Science and Nutrition
Increasing 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, Jiaqi, Yang, Chi-Tang, Ho, Qinfei, Ke, Xingran, Kou   +4 more
openaire   +2 more sources