Results 111 to 120 of about 7,926 (299)
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
Production of fruit-like flavouring substances from pichia membranaefaciens
, 1999 Three molecules potentially useful as natural food flavouring substances, in accordance with EEC directives, were isolated from a culture of Pichia membranaefaciens. The optimal culture conditions were found to be a yeast extract and glucose base at a pH
F. Tateo +5 more
core
Advanced Science, EarlyView.Lipoic acid synthase (lias) can regulate α‐KG levels through lipoylation, thereby negatively regulating HIF‐1α protein levels via PHD under hypoixa. The Hap2 allele of lias exhibits lower expression levels than Hap1, leading to the accumulation of more HIF‐1α protein and thereby enhancing hypoxia tolerance. ABSTRACT Hypoxia stress seriously affects the
Jie Ding +7 more
wiley +1 more source
ACHIVEMENTS OF BREEDING PROGRAM FOR SPICY FLAVOURING AND AROMATIC PLANTS
, 2011 The last 10 years achievements of breeding program for spicy, flavouring and aromatic plant crops at All-Russian Research Institute of Vegetable Breeding and Seed Production (VNIISSOK) are shown.
V.A. Kharchenko
core +1 more source
Topological Materials and Related Applications
Advanced Electronic Materials, EarlyView.This review covers topological materials—including topological insulators, quantum valley Hall and quantum spin Hall insulators, and topological Weyl and Dirac semimetals—as well as their most recent advancements in fields such as spintronics, electronics, photonics, thermoelectrics, and catalysis.
Carlo Grazianetti +9 more
wiley +1 more source
EFSA Journal, 2014 The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate 21 flavouring substances in the Flavouring Group Evaluation 9, Revision 5, using the Procedure in Commission ...
EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)
doaj +1 more source
, 2000 International audienceThe present work deals with the physicochemical interactions between different starches and isoamyl acetate in a complex food matrix. Four different starches were tested: potato starch, corn starch, wavy corn starch, and crosslinked
Arvisenet, Gaëlle +6 more
core +1 more source
Redefining Crystalline Silicon: Unlocking New Horizons in Transparent and Flexible Photovoltaics
Advanced Energy Materials, EarlyView.Crystalline silicon is presented as a platform for transparent and flexible photovoltaics. This review article outlines design principles for optical strategies to fabricate transparent silicon solar cells, mechanical strategies that mitigate silicon brittleness, and emerging concepts such as singlet‐fission spectral conversion and tandem architectures,
Kangmin Lee
wiley +1 more source
EFSA Journal, 2011 The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate a flavouring substance in the Flavouring Group Evaluation 300 using the Procedure in Commission Regulation (EC ...
EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)
doaj +1 more source