Results 251 to 260 of about 2,966,727 (307)
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Sample preparation for the analysis of flavors and off-flavors in foods
Journal of Chromatography A, 2000Off-flavors in foods may originate from environmental pollutants, the growth of microorganisms, oxidation of lipids, or endogenous enzymatic decomposition in the foods. The chromatographic analysis of flavors and off-flavors in foods usually requires that the samples first be processed to remove as many interfering compounds as possible.
John B Sutherland +2 more
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Critical Reviews in Food Science and Nutrition, 1991
The most common reason for consumer rejection of a food product is an unacceptable flavor. Food flavor may become unacceptable due to many reasons. For example, the food may become contaminated by airborne-, waterborne-, or packaging-related chemicals.
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The most common reason for consumer rejection of a food product is an unacceptable flavor. Food flavor may become unacceptable due to many reasons. For example, the food may become contaminated by airborne-, waterborne-, or packaging-related chemicals.
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Cornell Hotel and Restaurant Administration Quarterly, 1966
In closing the world's protein gap, flavor con trol is a vital factor. Food primarily must be nu tritious to sustain life, but unless the flavor is acceptable to the human palate, it may not be eaten. Today, new ways are being found to up grade natural foods lacking flavor and to add flavor in new man-made meat substitutes having a high nutritive ...
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In closing the world's protein gap, flavor con trol is a vital factor. Food primarily must be nu tritious to sustain life, but unless the flavor is acceptable to the human palate, it may not be eaten. Today, new ways are being found to up grade natural foods lacking flavor and to add flavor in new man-made meat substitutes having a high nutritive ...
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Safety evaluation of food flavorings
Toxicology, 2004Food flavorings are an essential element in foods. Flavorings are a unique class of food ingredients and excluded from the legislative definition of a food additive because they are regulated by flavor legislation and not food additive legislation. Flavoring ingredients naturally present in foods, have simple chemical structures, low toxicity, and are ...
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ChemInform Abstract: Flavor and Flavorings in Microwave Foods
ChemInform, 1994AbstractChemInform is a weekly Abstracting Service, delivering concise information at a glance that was extracted from about 100 leading journals. To access a ChemInform Abstract of an article which was published elsewhere, please select a “Full Text” option. The original article is trackable via the “References” option.
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Food flavor analysis 4.0: A cross-domain application of machine learning
Trends in Food Science and Technology, 2023Yu Xi
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Recent advances and application of machine learning in food flavor prediction and regulation
Trends in Food Science and Technology, 2023Yuyu Zhang, Min Zuo, Wenjing Yan
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