Results 91 to 100 of about 2,966,727 (307)

Natural Flavors: Rhetorical Stories of Food Labels [PDF]

, 2017
What is in our food? What can food labels tell us about what is in our food? This dissertation applies rhetoric in the everyday human act of reading food labels and making decisions about what to eat based on those labels.
West, Rebecca
core  

Molecular Atlas of Key Food Odorants Reveals Mixture‐Level Organization and Enables Generative Aroma Design

Advanced Science, EarlyView.
KFO‐Atlas reveals how real‐world aromas are organized as structured mixtures rather than individual molecules. Building on these principles, KFO‐Gen, a generative AI framework, designs perceptually valid aroma formulations and reconstructs meat‐like aromas exclusively from plant‐derived odorants, providing a foundation for mixture‐level studies and AI ...
Jingzhi Zhang, Huadong Xing, Antonella Di Pizio, Qinfei Ke, Xingran Kou, Dachuan Zhang   +5 more
wiley   +1 more source

Food Flavor and Safety [PDF]

, 1993
Molecular Approaches to the Study of Food Quality Complexity of Flavor Recognition and Transduction Do We Recognize Sweetness and Bitterness at the Same Receptor? Heterocyclic Compounds in Model Systems for the Maillard Reaction: Reactions of Aldehydes with Ammonium Sulfide in the Presence or Absence of Acetoin Natural and Synthetic Compounds for ...
openaire   +1 more source

Off-flavors

, 1991
Webster’s Third New International Dictionary defines an off-flavor as “a flavor that is not natural or up to standard owing to deterioration or contamination.” Compounds causing off-flavors can be formed from food constituents or they can migrate into ...
Nijssen, B.
core  

Predicting Enzyme Turnover Numbers and Enabling Rational Enzyme Evolution

Advanced Science, EarlyView.
MCKcat, a deep learning framework combining multi‐scale convolution and cross‐attention, accurately predicts enzyme turnover number (kcat) by fusing sequence and reaction representations. It couples with rational design in a two‐step strategy for Bacillus aryabhattai laccase engineering, achieving a 75% positive rate with synergistically enhanced ...
Fengya Ge, Xiangyang Ma, Jiyan Li, Mengxiang Wang, Fuping Lu, Yihan Liu, Lin Wang   +6 more
wiley   +1 more source

Selecting and training a panel to evaluate the rancid defect in soybean oil and fish hamburgers

Grasas y Aceites, 2017
Due to its composition of unsaturated and polyunsaturated fatty acids, oils and fats are very susceptible to oxidation, with rancidity being one of the main defects. Among the several existing methodologies to monitor oxidation in foods, sensory analysis
C. Marques, A. S. dos Reis, L. D. da Silva, S. T. Carpes, M. L. Mitterer-Daltoé   +4 more
doaj   +1 more source

As bitter as a trombone: synesthetic correspondences in nonsynesthetes between tastes/flavors and musical notes. [PDF]

, 2010
In parallel to studies of various cases of synesthesia, many cross-modal correspondences have also been documented in nonsynesthetes. Among these correspondences, implicit associations between taste and pitch have been reported recently (Crisinel and ...
A.-S. Crisinel, C. Spence, López Lara, Alejandra María   +2 more
core   +1 more source

A Gut‐Brain Axis Underlying Succinate‐Associated Compulsive‐Like Behavior

Advanced Science, EarlyView.
Gut‐derived succinate is associated with an excitatory‐inhibitory imbalance in dmPFC glutamatergic neurons, involving microglial SUCNR1 activation and vagal afferent signaling via upregulated gut 5‐HT4 receptors along the DVC‐CeA‐dmPFC circuit, changes that are linked to excessive compulsive‐like behavior.
Yi Li, Ying‐Dan Zhang, Wei Wang, Xin‐Yi Wu, Di Li, Xin Gong, Fei Tian, Meng‐Yu Dai, Jian Gao, Zi‐Feng Zheng, Zi‐Yang Bi, Dong‐Dong Shi, Zhen Wang   +12 more
wiley   +1 more source

Novel approaches in nanoencapsulation of aromas and flavors

, 2016
In recent years, people’s dietary habits become more oriented toward healthy, safe, and, at the same time, tasty food. The perception of food taste is mostly affected by the addition of flavors and aromas during processing.
Bojana Balanč, Steva Lević, Branko Bugarski, Trifković, Kata, Lević, Steva, Đorđević, Verica, Bugarski, Branko, Ana Kalušević, Balanč, Bojana, Kalušević, Ana, Verica Đorđević, Nedović, Viktor, Kata Trifković, Viktor Nedović   +13 more
core   +2 more sources

Process-induced toxicants in food: an overview on structures, formation pathways, sensory properties, safety and health implications

Food Production, Processing and Nutrition
With the rapid advances in ready-to-eat food products and the progress of food processing industries, concerns about food security and investigating food safety as well as sensory quality have intensified.
Adel Mirza Alizadeh, Mansoureh Mohammadi, Fataneh Hashempour-baltork, Hedayat Hosseini, Fereidoon Shahidi   +4 more
doaj   +1 more source