Results 21 to 30 of about 2,966,727 (307)
Food Chemistry: X, 2019 Lipid oxidation is a main source of reactive carbonyls, and these compounds have been shown both to degrade amino acids by carbonyl-amine reactions and to produce important food flavors.
Francisco J. Hidalgo, Rosario Zamora
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The effect of flavorings on PAHs level in the roasted sunflower seeds
Scientific Reports, 2023 The amount of polycyclic aromatic hydrocarbons (PAHs) can be reduced by food additives. In this study, the impact of various flavors was investigated on the formation of PAHs in roasted sunflower seeds.
Parisa Shavali-gilani +4 more
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Journal of Chemistry, 2018 As the researches to utilize nanotechnology in food science are advanced, applications of nanotechnology in various fields of the food industry have increased.
Hyunjong Yu +5 more
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How a Spanish Group of Millennial Generation Perceives the Commercial Novel Smoothies?
Foods, 2020 The World Health Organization (WHO) and the Food and Agriculture Organization of the United Nations (FAO) constantly emphasize the importance of increasing fruit and vegetable consumption; these natural products help in the prevention of major diseases ...
Marina Cano-Lamadrid +8 more
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Frontiers in Nutrition, 2023 Plants are recognized as natural sources of antioxidants (e.g., polyphenols, flavonoids, vitamins, and other active compounds) that can be extracted by green solvents like water, ethanol, or their binary mixtures. Plant extracts are becoming more used as
Anna Plaskova, Jiri Mlcek
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Prospecting the Potential of Agroresidues as Substrate for Microbial Flavor Production
Frontiers in Sustainable Food Systems, 2020 With the growing consumer demand for natural food products, including food flavors, efforts toward identifying biotechnological interventions for their production have increased tremendously.
Abha Sharma +4 more
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Advances in the Formation and Control Methods of Undesirable Flavors in Fish
Foods, 2022 Undesirable flavor formation in fish is a dynamic biological process, decreasing the overall flavor quality of fish products and impeding the sale of fresh fish.
Tianle Wu +4 more
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Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, 2021 The scientific interest in natural food flavors is growing considering concerns of the population related to food safety. Aromatic plants and their concentrated forms (essential oils and phenolic extracts) are highly considered for health benefits ...
Ramona Maria POPA +3 more
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Biocatalytic production of flavors and fragrances [PDF]
, 2005 The preparation of flavors and fragrances has to be done with great care. When these compounds are meant for consumption, no toxic chemicals are allowed during their preparation. For use in non-food additives, a high purity is required.
Franssen, M.C.R. +2 more
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FoodsTaste, dietary choices, and gut microbiota are often analyzed as major factors of metabolic health. Populations living in cold or hot regions have different dietary habits.
Xing Zhang, Hui He, Tao Hou
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