Results 21 to 30 of about 3,685 (292)
Egyptian Journal of Forensic Sciences, 2019 Background Water-pipe tobacco smoking obsession has again spread worldwide. Especially, the younger generation is besotted with mu’assel (shisha) and avidly use these for smoking.
Deepak Middha, Archna Negi
doaj +1 more source
The impact of different bacterial blends on texture and flavour development in plant-based cheese
Future Foods, 2023 Texture and flavour development in plant-based cheese generally relies on the use of texturizing and flavouring agents. However, fermentation can be a powerful tool to improve those sensorial attributes.
Carmen Masiá +3 more
doaj +1 more source
EFSA Journal, 2020 Following a request from the European Commission, the Panel on Additives and Products or substances used in Animal Feed (FEEDAP) was asked to deliver a scientific opinion on the safety and efficacy of monosodium l‐glutamate monohydrate produced by ...
EFSA Panel on Additives and Products or Substances used in Animal Feed (FEEDAP) +27 more
doaj +1 more source
EFSA Journal, 2023 Following a request from the European Commission, EFSA was asked to deliver a scientific opinion on the safety of sodium saccharin as a sensory feed additive (flavouring compound) for suckling and weaned piglets, fattening pigs, calves for rearing and ...
EFSA Panel on Additives and Products or Substances used in Animal Feed (FEEDAP) +25 more
doaj +1 more source
Helminthologia, 2019 The laboratory experiment described in this article evaluated the death rate of larvae of Haemonchus contortus (Rudolphi, 1803) nematodes of the Strongylida order and Strongyloides papillosus (Wedl, 1856) of the Rhabditida order under the impact of ...
Boyko O. O., Brygadyrenko V. V.
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HPLC-QTOF-MS method for quantitative determination of active compounds in an anti-cellulite herbal compress [PDF]
Songklanakarin Journal of Science and Technology (SJST), 2017 A herbal compress used in Thai massage has been modified for use in cellulite treatment. Its main active ingredients were ginger, black pepper, java long pepper, tea and coffee.
Ngamrayu Ngamdokmai +4 more
doaj +1 more source
A review on quality attributes and utilization of ghee residue, an under-utilized dairy by-product
Future Foods, 2022 Increasing global population has tremendously increased the pressure on existing food systems to feed the larger set of people. With limited food resources, contemporary food industries are focusing various approaches to increase their production ...
Aakash Dadarao Wani +3 more
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Comparison of Flavour and Volatile Flavour Compounds of Mixed Elderberry Juices
Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, 2015 The aim of this work was to find the best composition for fruit drink based on elderberries with optimal flavour characteristics. For this purpose elderberry juice was mixed with various fruit juices (grape, black currant, apple, orange, carrot) in various ratios, flavour was evaluated sensorially and instrumentally as the content of aroma compounds ...
Vítová, Eva +5 more
openaire +3 more sources
Fragrant Resource and Bioactive Potential: A Mini-review of Aroma Compounds
Natural Product Communications, 2018 Seven ferns of Pteridaceae , grown in a botanical garden or wild, harvested in France were investigated for their Volatile Organic Compounds (VOC) profile using GC-MS: Adiantum pedatum L., Adiantum peruvianum Klotzsch, Anogramma leptophylla (L.) Link ...
Françoise Fons +7 more
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Advantages and disadvantages of flavouring olive oils
, 2022 Flavoured and fortified olive oils have been a growing trend, meeting consumer preferences and offering differentiated and innovative products.
Pereira, J.A. +3 more
core +1 more source