Results 221 to 230 of about 32,835 (262)

Carbohydrate and Nitrogenated Compounds in Liquid Smoke Flavorings

Journal of Agricultural and Food Chemistry, 2001
Commercial smoke flavorings were extracted with dichloromethane and the remaining aqueous phase was evaporated at room temperature; the residues obtained were dissolved in methanol and studied by gas chromatography/mass spectrometry. The composition of these residues was totally different from that of the dichloromethane extracts, constituting a small ...
M D, Guillén, M J, Manzanos, M L, Ibargoitia   +2 more
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Polycyclic aromatic hydrocarbons in smoked food products and commerical liquid smoke flavourings

Food Additives and Contaminants, 1993
Smoked foods including turkey, pork, chicken, beef and fish products were screened for the presence of carcinogenic and non-carcinogenic polycyclic aromatic hydrocarbons (PAHs). Eighteen commercial liquid smoke flavourings and seasonings were also analysed.
E A, Gomaa, J I, Gray, S, Rabie, C, Lopez-Bote, A M, Booren   +4 more
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Investigating antimicrobial and antioxidant activity of liquid smoke and physical‐chemical stability of bacon subjected to liquid smoke and conventional smoking

Journal of Food Science
Abstract Liquid smoke, an alternative to traditional wood burning smoking, enhances product value by imparting desirable characteristics such as aroma, flavor, and color. Furthermore, it contains components with inherent antimicrobial and antioxidant properties.
Adriane Pegoraro Brustolin, Juliana Marques Soares, Karem Muraro, Rodrigo Schwert, Clarice Steffens, Rogério Luis Cansian, Eunice Valduga   +6 more
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Liquid smoking - A safe and convenient alternative for traditional fish smoked products

Food Control, 2020
Abstract Masmin is a traditional smoked and dried fishery product from Lakshadweep, India. Heavy smoking applied during its production leads to accumulation of carcinogenic Polycyclic Aromatic Hydrocarbons (PAH) in masmin. Present study was aimed at development of masmin flakes-a convenience based product of masmin by completely replacing traditional
C.T. Nithin, C.G. Joshy, Niladri Sekhar Chatterjee, Satyen Kumar Panda, R. Yathavamoorthi, T.R. Ananthanarayanan, Suseela Mathew, J. Bindu, T.K.S. Gopal   +8 more
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Analysis of liquid smoke and smoked meat volatiles by headspace gas chromatography

Food Chemistry, 1990
Abstract Headspace samples of smoked sausages and bacon were analyzed and compared with headspace samples of a commercial liquid smoke flavoring, in efforts to determine components contributing to the aroma of smoked foods. Sensitivities were enhanced by methods permitting GC and GC/MS analysis of large headspace volumes without additional heat ...
R. Wittkowski, W. Baltes, W.G. Jennings
openaire   +1 more source

Liquids, smoke, and soap bubbles

Proceedings of the fourth international conference on Tangible, embedded, and embodied interaction, 2010
In this paper we inquire material qualities for tangible user interfaces and introduce the term "ephemeral user interface". We present an example user interface that employs fragile soap bubbles for human-computer interaction: the user has to move or blow bubbles over a dark liquid surface in order to interact with a computer system.
Axel Sylvester, Tanja Döring, Albrecht Schmidt 0001   +2 more
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Smoke and liquid smoke. Study of an aqueous smoke flavouring from the aromatic plantThymus vulgaris L

Journal of the Science of Food and Agriculture, 1999
An aqueous smoke flavouring from Thymus vulgaris L was obtained. The qualitative and quantitative composition of its dichloromethane extract was studied by gas chromatography and gas chromatography/mass spectrometry. In addition to the common smoke components such as aldehydes, ketones, diketones, esters, acids, furan and pyran derivatives, alkyl aryl ...
Mar�a D Guill�n, Mar�a J Manzanos
openaire   +1 more source

Composition and analysis of liquid smoke flavouring primary products

Journal of Separation Science, 2005
AbstractSmoke flavourings are produced on a large scale and have been applied to a variety of food products for more than 30 years. The use of them has many advantages compared to traditional smoking techniques. Among others, the amount of (known) toxic compounds deriving from combustion processes can be more easily controlled in smoke flavourings.
Rupert, Simon, Beatriz, de la Calle, Sonja, Palme, Dietrich, Meier, Elke, Anklam   +4 more
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Stimulation of Empress Tree Seed Germination by Liquid Smoke

Plant Growth Regulation, 2005
The germination of Empress tree (Paulownia tomentosa Steud.) seeds is phytochrome-controlled. Liquid smoke could not induce germination in darkness but red light irradiation of liquid smoke imbibed seeds induced a high percentage of germination. Maximum germination was achieved at liquid smoke concentration of 0.1% (v/v) when present during the ...
Todorović, Slađana, Giba, Zlatko, Živković, Suzana, Grubišić, Dragoljub, Konjević, Radomir M   +4 more
openaire   +2 more sources

Smoke in the MOF liquid

Nature Materials, 2023
Chinmoy Das, Sebastian Henke
openaire   +2 more sources