Results 231 to 240 of about 32,835 (262)
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Food and Chemical Toxicology, 1999
Although products of pyrolysis are often cytotoxic and mutagenic, the relationship between the type of material pyrolysed and the toxicity of the resulting pyrolysis products is poorly understood. The objective of this study was to evaluate and compare the cytotoxicity and mutagenicity of several types of common pyrolysis products. The cytotoxicity and
K P, Putnam +3 more
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Although products of pyrolysis are often cytotoxic and mutagenic, the relationship between the type of material pyrolysed and the toxicity of the resulting pyrolysis products is poorly understood. The objective of this study was to evaluate and compare the cytotoxicity and mutagenicity of several types of common pyrolysis products. The cytotoxicity and
K P, Putnam +3 more
openaire +2 more sources
Food Science and Technology International, 2012
Mussel samples were brined in 0%, 10% and 20% sodium chloride solutions and steamed with 2%, 5% and 8% liquid smoke at 1 (atmospheric pressure), 1.5 and 2 bar pressures. Sodium chloride and moisture content and instrumental color were analyzed.
Dimitris, Petridis +3 more
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Mussel samples were brined in 0%, 10% and 20% sodium chloride solutions and steamed with 2%, 5% and 8% liquid smoke at 1 (atmospheric pressure), 1.5 and 2 bar pressures. Sodium chloride and moisture content and instrumental color were analyzed.
Dimitris, Petridis +3 more
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Sensory aspects of liquid smoking of giant river prawn: comparison with traditional smoking
International Journal of Food Science & Technology, 2011SummaryThe purpose of this paper is to investigate the impact of liquid smoke on the sensory characteristics of giant river prawn (Macrobrachium rosenbergii). The sensorial profile was plotted using quantitative descriptive analysis and assessment of the acceptability of samples of beheaded and peeled and only beheaded freshwater prawns smoked using ...
Portella, Carolina G. +2 more
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Influence of adding liquid smoke on stability and acceptability of smoked sausage
2015This research is about the influence of liquid smoke on the stability and acceptability of smoked sausage. The product was made based on an ingredient formula. Three levels of liquid smoke (0.3; 0.6 and 0.9%) along with a control treatment (0.0 %) were studied. Four replications for each treatment were performed.
Maldonado Chávez, A. P. +2 more
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A "Smoke" flavor fraction of a liquid smoke solution
Journal of Agricultural and Food Chemistry, 1970Walter. Fiddler +2 more
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The Use of Liquid Smoking in Aquatic Products
2012Su ürünleri, biyolojik kompozisyonu nedeniyle kolay bozulan bir gıda olduğundan raf ömrünün uzatılmasıve korunması için çeşitli yöntemler uygulanmaktadır. Bu metotlardan birisi de dumanlama olarak da bilinen tütsü-lemedir. Gıdaların tütsülenme işlemi; geleneksel tütsüleme uygulaması, elektrostatik tütsüleme ve sıvı tütsülemeolmak ü
OĞUZHAN, Pınar, YANGILAR, Filiz
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Tạp chí Khoa học - Công nghệ Thủy Sản, Trường Đại học Nha Trang
This study was undertaken to evaluate the effects of liquid smoked flavourings and wood smoke on the sensory, color, texture, and lipid stability of smoked mackerel fillets for four weeks chilled storage. Fish fillets were smoked by two methods: (1) immersed in brine (1:1) containing 100 g/L NaCl at 0-5 °C for 3 hours, allowed to drain at room ...
Huong Thi Thu Dang Huong Thi Thu Dang +2 more
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This study was undertaken to evaluate the effects of liquid smoked flavourings and wood smoke on the sensory, color, texture, and lipid stability of smoked mackerel fillets for four weeks chilled storage. Fish fillets were smoked by two methods: (1) immersed in brine (1:1) containing 100 g/L NaCl at 0-5 °C for 3 hours, allowed to drain at room ...
Huong Thi Thu Dang Huong Thi Thu Dang +2 more
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Transforming biomass pyrolysis technologies to produce liquid smoke food flavouring
Journal of Cleaner Production, 2021Xing Xin, Kiri Dell, Isuru A Udugama
exaly
Liquid smoking of some fishery products
Natural and liquid smoking of striped catfish (Pangasius sutchi), chub mackerel (Rastrelliger brachysonus), squid (Loligo edulis) and green mussel (Mytilus viridis) were compared to evaluate the feasibility of liquid smoking of these products. The appropriate brine concentration and brining time as well as liquid smoke concentration and soaking time ...Raksakulthai, Nongnuch +2 more
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