Results 251 to 260 of about 3,964 (286)

Adulteration of endogenous substances as a next challenge in dairy safety: High-throughput analysis of flavours in goat milk based on the molecular mechanism of flavouring components dynamic changes

Trends in Food Science & Technology, 2023
Lin Shi, W. Jia, Rong Zhang, Zibian Fan, Haizhen Mo   +4 more
semanticscholar   +1 more source

Effect of Browning Reactions on the Formation of Flavour Substances

Food / Nahrung, 1980
AbstractNonenzymic browning reactions are usually accompanied by side reactions resulting in the formation of various flavour substances. The amount of volatile flavour compounds is very low in comparison with that of brown pigments. Flavour compounds are formed from intermediary reaction products by several secondary reactions: 1.
openaire   +1 more source

Safety assessment of allylalkoxybenzene derivatives used as flavouring substances — methyl eugenol and estragole

Food and Chemical Toxicology, 2002
This publication is the seventh in a series of safety evaluations performed by the Expert Panel of the Flavor and Extract Manufacturers' Association (FEMA). In 1993, the Panel initiated a comprehensive program to re-evaluate the safety of more than 1700 GRAS flavouring substances under conditions of intended use.
Smith, R.L., Adams, T.B., Doull, J., Feron, V.J., Goodman, J.I., Marnett, L.J., Portoghese, P.S., Waddell, W.J., Wagner, B.M., Rogers, A.E., Caldwell, J., Sipes, I.G.   +11 more
openaire   +3 more sources

IOFI guidelines for the isolation of flavouring substances by simultaneous distillation‐extraction

Flavour and Fragrance Journal, 2014
ABSTRACTSimultaneous distillation‐extraction (SDE) combines, in a single step, hydro‐distillation of volatiles from a sample with continuous solvent extraction of the solutes dissolved in the aqueous distillate. The solvent extract containing the isolated flavour volatiles can be subsequently analysed by gas chromatography.
T. Cachet, H. Brevard, E. Cantergiani, A. Chaintreau, J. Demyttenaere, L. French, K. Gassenmeier, D. Joulain, T. Koenig, H. Leijs, P. Liddle, G. Loesing, M. Marchant, K. Saito, F. Scanlan, C. Schippa, A. Scotti, F. Sekiya, A. Sherlock, T. Smith   +19 more
openaire   +1 more source

The influence of storage time on sensory intensity of aroma and flavour substances

Food / Nahrung, 1982
AbstractThe stability of flavouring ingredients changes during storage time since they lose some of their original flavour intensity with the exception of crystalline vanillin. A decrease in the flavour intensity may be precisely quantified by establishing the odour recognition threshold and comparing the dilution index at the beginning and after the ...
D. J. Tilgner, H. Zimińska
openaire   +1 more source

The FEMA GRAS Assessment of trans-Anethole Used as a Flavouring Substance

Food and Chemical Toxicology, 1999
This publication is the fourth in a series of safety evaluations performed by the Expert Panel of the Flavour and Extract Manufacturers' Association (FEMA). In 1993, the Panel initiated a comprehensive program to re-evaluate the safety of more than 1700 GRAS flavouring substances under conditions of intended use.
P Newberne, R.L Smith, J Doull, J.I Goodman, I.C Munro, P.S Portoghese, B.M Wagner, C.S Weil, L.A Woods, T.B Adams, C.D Lucas, R.A Ford   +11 more
openaire   +1 more source

Microbial mutagenicity screening of natural flavouring substances.

Microbiologica, 1990
Sixty-five commercial samples of natural flavouring substances were screened for mutagenicity in the Salmonella typhimurium strains TA98 and TA100. The results obtained demonstrated a significant mutagenic activity in onion and garlic extracts, both in assays with and without exogenous metabolic activation.
R, Crebelli, G, Aquilina, L, Conti, A, Carere   +3 more
openaire   +1 more source

Stereoisomeric flavour substances

Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung, 1988
Armin Mosandl, Martin Gessner
openaire   +1 more source

The FEMA GRAS assessment of trans-anethole used as a flavouring substance. Flavour and Extract Manufacturer's Association.

Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association, 1999
This publication is the fourth in a series of safety evaluations performed by the Expert Panel of the Flavour and Extract Manufacturers' Association (FEMA). In 1993, the Panel initiated a comprehensive program to re-evaluate the safety of more than 1700 GRAS flavouring substances under conditions of intended use.
P, Newberne, R L, Smith, J, Doull, J I, Goodman, I C, Munro, P S, Portoghese, B M, Wagner, C S, Weil, L A, Woods, T B, Adams, C D, Lucas, R A, Ford   +11 more
openaire   +1 more source

Impact of flavouring substances on the aggregation behaviour of dissolved barley β-glucans in a model beer.

Carbohydrate Polymers, 2016
M. Kupetz, B. Sacher, T. Becker
semanticscholar   +1 more source