Results 101 to 110 of about 9,053 (295)

Quality evaluation and discrimination of flavouring process of garlic-flavoured vegetable oils [PDF]

, 2017
In this study, the effects of two garlic-flavouring processes on quality parameters and the organosulphur compound profile were investigated. The results showed that the addition of fresh garlic increased acidity and peroxide values in all flavoured ...
Camargo, Alejandra Beatriz, María Vidoni, Alejandra Camargo, Roxana González, González, Roxana, Vidoni, María Natalia, Locatelli, Daniela Ana, Daniela Locatelli, Gonzalez, Roxana Elizabeth, Vidoni, María   +9 more
core   +1 more source

Robots and Minimal, Physics‐Informed Features: A Hybrid Framework for Enzyme Catalysis

Advanced Science, EarlyView.
Robotic experimentation and physics‐informed machine learning combine to predict enzyme substrate scope. With a handful of interpretable features derived from docking and quantum mechanics calculations, our model rivals descriptor‐heavy AI approaches and extrapolates to unseen substrates and enzyme classes.
Natalia Onishchenko, Eric S. Larsen, Govind Paneru, Kisung Lee, Diana V. Kolygina, Yankai Jia, Elizabeth Maria Clarissa, Wai‐Shing Wong, Bartosz A. Grzybowski   +8 more
wiley   +1 more source

Evaluation of the colorimetric tetrazolium assay for the cytotoxicity testing a commercial vanilla flavouring [PDF]

, 2002
The tetrazolium colorimetric assay (MTT-assay) has been used to evaluate the cytotoxicity of a vanilla flavouring found on the market. It was characterised by the use of 1,2-propylene glycol and glycerol as diluents and by the presence of vanillin ...
F. Tateo, S. Fasan, A. Fossati, M. Bononi   +3 more
core   +2 more sources

Flavour reformulation and flavour stability [PDF]

, 2012
ABSTRACT This project addressed two areas in the flavour industry – flavour reformulation required as a consequence of ingredient changes and flavour stability in solid food products. The aim of the flavour reformulation study was to evaluate both instrumental and modelling approaches to reformulate commercial flavourings for food products of different
openaire   +1 more source

Safety of benzophenone to be used as flavouring [PDF]

, 2017
Benzophenone [FL-no: 07.032] has been evaluated as a flavouring substance, in FGE.69, by the EFSA Panelon Food Additives, Flavourings, Processing Aids and Materials in Contact with Food in 2008.
EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF),, Leon Brimer, Jean‐Pierre Cravedi, Agneta Oskarsson, Bolognesi, Claudia, Mona‐Lise Binderup, Christina Tlustos, Sirpa Kärenlampi, Grob, Konrad, Claudia Bolognesi, Maria Anastassiadou, Gürtler, Rainer, Castle, Laurence, Srinivasan, Jannavi, Maria Carfì, Jannavi Srinivasan, Mennes, Wim, Daniel Marzin, Chipman, Kevin, Tavares Poças, Maria de Fátima, Maria de Fátima Tavares Poças, Rainer Gürtler, Detlef Wölfle, EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF), Oskarsson, Agneta, Holger Zorn, Vittorio Silano, Maria Rosaria Milana, Laurence Castle, Romualdo Benigni, Tlustos, Christina, Zorn, Holger, null null, Francesca Marcon, Engel, Karl‐Heinz, Binderup, Mona‐Lise, Mulder, Gerard, Pfaff, Karla, Karl‐Heinz Engel, Wölfle, Detlef, Kärenlampi, Sirpa, Benigni, Romualdo, Anastassiadou, Maria, Franz, Roland, Cravedi, Jean Pierre, J. P., Mosesso, Pasquale, Pasquale Mosesso, Engel, Karl-Heinz, Gerard Mulder, Fowler, Paul, Marzin, Daniel, Camilla Svendsen, Siiri Saarma, Carfì, Maria, Trine Husøy, Karla Pfaff, Cravedi, Jean Pierre,, Kevin Chipman, Brimer, Leon, Saarma, Siiri, Husøy, Trine, Silano, Vittorio, Milana, Maria Rosaria, Marcon, Francesca, Gilles Riviere, Svendsen, Camilla, Paul Fowler, Roland Franz, Cravedi, Jean-Pierre, Wim Mennes, Binderup, Mona-Lise, Riviere, Gilles, Konrad Grob, Mennes, Wim,, Husoy, Trine, Silano, Vittorio,, Sveriges lantbruksuniversitet., Oskarsson, Agneta,   +77 more
core   +1 more source

Polydopamine‐Wool Textiles for Sustainable Interfacial Solar Vapor Generation

Advanced Science, EarlyView.
A natural wool textile engineered for high solar absorbance and a fast‐wicking structure serves as a highly efficient, single‐layer system for interfacial solar vapor generation (ISVG). This integrated evaporator seamlessly couples rapid water transport with continuous evaporation. Ultimately, this sustainable photothermal design offers a scalable, eco‐
Kyuin Park, Jintong Gao, Hansadi Jayamaha, Yipu Wang, Mia Bressler, Lenan Zhang, Larissa M. Shepherd   +6 more
wiley   +1 more source

Chromatographic detection of additional flavouring compounds of wines [PDF]

, 2017
Resursă electronicăThe study has been focused on the comparative analysis of various analytical techniques for the injection of samples applied to detect the additives with flavouring potential that are used to obtain illicitly the "Muscat" and "Isabela"
CALCATINIUC, Dumitru, LAZACOVICI, Olga
core   +1 more source

Scientific Opinion on Flavouring Group Evaluation 9, Revision 6 (FGE.09Rev6): Secondary alicyclic saturated and unsaturated alcohols, ketones and esters containing secondary alicyclic alcohols from chemical group 8 and 30, and an ester of a phenol derivative from chemical group 25

EFSA Journal, 2015
The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate 22 flavouring substances in the Flavouring Group Evaluation 9, Revision 6, using the Procedure in Commission ...
EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)
doaj   +1 more source

Spatial Transcriptomics Reveals a T Cell‐Mediated Microglial Activation Axis of Immune Checkpoint Inhibition‐Related Adverse Events in the Brain

Advanced Science, EarlyView.
Immune checkpoint inhibition (ICI) reshapes the hippocampal neuroimmune niche. Spatial transcriptomic profiling and human brain histological analyses identify neuroinflammation and altered neuronal and glial programs. Notably, T cell depletion prevents ICI‐driven microglial activation, establishing the T cell–microglia crosstalk axis as a driving ...
Devyani Swami, Sanad M. El‐Khatib, Suhas Sureshchandra, Elise Nguyen, Janaki Manoja Vinnakota, Robert Zeiser, Shivashankar Othy, Munjal M. Acharya   +7 more
wiley   +1 more source

Scientific Opinion on Flavouring Group Evaluation 3, Revision 2 (FGE.03Rev2): Acetals of branched‐ and straight‐chain aliphatic saturated primary alcohols and branched‐ and straight‐chain saturated or unsaturated aldehydes, an ester of a hemiacetal and an orthoester of formic acid, from chemical groups 1, 2 and 4

EFSA Journal, 2011
The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate one flavouring substance, acetaldehyde ethyl isopropyl acetal [FL‐no: 06.137], structurally related to the 58 ...
EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)
doaj   +1 more source