Results 21 to 30 of about 17,233 (279)
Scientific Opinion on Flavouring Group Evaluation 47, Revision 1 (FGE.47Rev1): Bi‐ and tricyclic secondary alcohols, ketones and related esters from chemical group 8 [PDF]
EFSA Journal, 2012 The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate six flavouring substances in the Flavouring Group Evaluation 47, including an additional two substances in this ...
EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)
doaj +2 more sources
Scientific Opinion on Flavouring Group Evaluation 87 Revision 1 (FGE.87Rev1): Consideration of bicyclic secondary alcohols, ketones and related esters evaluated by JECFA (63rd meeting) structurally related to bicyclic secondary alcohols, ketones and relat [PDF]
EFSA Journal, 2012 The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to consider evaluations of flavouring substances assessed since 2000 by the Joint FAO/WHO Expert Committee on Food Additives
openaire +3 more sources
Current Research in Food Science, 2023 Cheese microbiota contributes to various biochemical processes that lead to the formation of volatile compounds and the development of flavour during ripening. Nonetheless, the role of these microorganisms in volatile aroma compounds production is little
Gorka Santamarina-García +5 more
doaj +1 more source
Foods, 2023 Ceratocystis fimbriata Ellis & Halsted is the pathogen causing black rot in sweet potatoes that can lead to flavor change and toxin release. This study detected the volatile organic compounds (VOCs) of C.
Jiyu Cheng +7 more
doaj +1 more source
Research Progress on Aroma-Producing Microorganisms [PDF]
Shipin Kexue, 2023 Aroma compounds are the general term for esters, aldehydes, alcohols, ketones, terpenes, organic acids and other compounds responsible for aromas, which have been widely used in food, medicine, cosmetics, agriculture and other fields.
LI Meiyuan, LIU Anqi, TANG Daopu, LIU Bing, ZHANG Xinguo, ZHANG Ji
doaj +1 more source
Shipin gongye ke-ji, 2022 In order to study the variation of volatile flavor components of virgin coconut oil during storage at room temperature. Headspace solid phase microextraction and gas chromatography-mass spectrometry (HS-SPME-GC-MS) was used to analyze virgin coconut oil ...
Fen SHI +5 more
doaj +1 more source
Molecules, 2021 The dihydropyranoindole structures were previously identified as promising scaffolds for improving the anti-cancer activity of histone deacetylase inhibitors.
Murat Bingul +5 more
doaj +1 more source