Results 261 to 270 of about 11,285 (345)

Bioprospecting Ulleungdo‐isolated microalgae for carbon valorization and utilization

Biofuels, Bioproducts and Biorefining, EarlyView.
Abstract The growing demand for renewable energy alternatives has intensified global interest in microalgae as versatile bioresources for carbon valorization and bioenergy production. Owing to their rapid growth and biochemical versatility, microalgae provide a sustainable route for converting captured carbon into bioenergy and high‐value products ...
Ha‐Neul Choi, Jeong‐Mi Do, Su‐Bin Park, Myeong‐Jun Gwon, Geum‐Sook Do, Ho‐Sung Yoon   +5 more
wiley   +1 more source

Assessment of the feed additive neohesperidine dihydrochalcone (2b959) for piglets, pigs for fattening, calves, sheep, fish and dogs for the renewal of its authorisation (Adisseo S.A.S., ADM International Sàrl, Lucta S.A. and Norel S.A.). [PDF]

EFSA J
EFSA Panel on Additives and Products or Substances used in Animal Feed (FEEDAP), Villa RE, Azimonti G, Bonos E, Christensen H, Durjava M, Dusemund B, Gehring R, Glandorf B, Kouba M, López-Alonso M, Marcon F, Nebbia C, Pechová A, Prieto-Maradona M, Röhe I, Theodoridou K, Bastos ML, Brantom P, Chesson A, Schlatter J, Westendorf J, Dulak-Lis M, Manini P.   +23 more
europepmc   +1 more source

Safety and efficacy of a feed additive consisting of an essential oil derived from the leaves of <i>Pogostemon cablin</i> Benth. (patchouli oil) for use in all animal species (FEFANA asbl). [PDF]

EFSA J
EFSA Panel on Additives and Products or Substances used in Animal Feed (FEEDAP), Villa RE, Azimonti G, Bonos E, Christensen H, Durjava M, Dusemund B, Gehring R, Glandorf B, Kouba M, López-Alonso M, Marcon F, Nebbia C, Pechová A, Prieto-Maradona M, Röhe I, Theodoridou K, de Lourdes Bastos M, Brantom P, Chesson A, Schlatter J, Westendorf J, Manini P.   +22 more
europepmc   +1 more source

Chemical and flavour dynamics in <i>Cyperus esculentus</i> L. pomace-raspberry composite fruit wine fermentation: A combined UHPLC-OE-MS and HS-SPME-GC-MS approach. [PDF]

Food Chem X
Yu C, Liu Y, Na Y, Wu X.
europepmc   +1 more source

Metabolomic fingerprint of volatile and non-volatile compounds of Ganoderma vinegar, Astragalus vinegar, and Winter jujube vinegar based on integrated HS-SPME/GC-MS and UPLC-MS/MS technologies. [PDF]

Food Chem X
Lv H, Guo S, Zhu M, Gao F.
europepmc   +1 more source

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Flavour-Odour Compound Conditioning: Odour-Potentiation and Flavour-Attenuation

The Quarterly Journal of Experimental Psychology Section B, 1983
Five experiments employed a toxiphobia conditioning paradigm to examine the strengths of odour and flavour aversions when conditioned separately and in compound. When conditioned in compound, odour aversions were stronger than when conditioned separately, i.e., the flavour potentiated the odour (Experiment Ia), but flavour aversions were weaker than ...
R F, Westbrook, J, Homewood, K, Horn, J C, Clarke   +3 more
openaire   +2 more sources

Volatile flavour compounds in heated blackberry juices

Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung, 1987
Volatile compounds were isolated from the blackberry juices of two wild varieties and one cultivated variety by simultaneous distillations/extractions. All extracts were freed from acids, fractionated, analysed by gas chromatography-mass spectrometry (GC-MS) and gas chromatography-infrared spectrometry (GC-IR) and sensorially assessed at the sniffing ...
Georgilopoulos, D.N., Gallois, A.
openaire   +3 more sources

Biogenesis of Flavour Compounds in Cheese

1995
“There is a cheese for every taste preference and a taste preference for every cheese” (Olson, 1990). Starting from milk, a substrate, which although not entirely flavourless, is rather bland, a cheesemaker can make any of the ca. 500 varieties of cheese listed in IDF (1982), each variety having a unique, characteristic flavour and aroma.
P F, Fox, T K, Singh, P L, McSweeney
openaire   +2 more sources

New trends in beer flavour compound analysis

Journal of the Science of Food and Agriculture, 2014
AbstractAs the beer market is steadily expanding, it is important for the brewing industry to offer consumers a product with the best organoleptic characteristics, flavour being one of the key characteristics of beer. New trends in instrumental methods of beer flavour analysis are described.
Cristina, Andrés-Iglesias, Olimpio, Montero, Daniel, Sancho, Carlos A, Blanco   +3 more
openaire   +2 more sources