Results 261 to 270 of about 181,915 (306)

Phenols in smoked, cured meats: Nitrosation of phenols in liquid smokes and in smoked bacon

Journal of the Science of Food and Agriculture, 1975
AbstractNitrosation of the phenolic components of liquid smoke preparations has been shown to take place in model systems simulating gastric digestion of smoked bacon. The major products isolated have been shown to be o‐nitrophenols formed by oxidation, in the meat system, of the corresponding nitroso derivative. Similar compounds have been shown to be
M E, Knowles, J, Gilbert, D J, MacWeeny
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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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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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Pantanal yacare (Caiman yacare) tail fillets subjected to traditional hot smoking and liquid smoke

Journal of the Science of Food and Agriculture, 2022
AbstractBACKGROUNDThe present study aimed to evaluate the effects of hot smoking and liquid smoke on process yield, physicochemical properties, microbiological parameters, fatty acid profile, benzo(a)pyrene levels, and sensory profile of Pantanal yacare tail fillets.
Maria Luiza Rodrigues de Souza, Vitória Regina Makuxi Fernandes, Eliane Gasparino, Marcos Eduardo Coutinho, Verônica Oliveira Vianna, Marcos Antônio Matiucci, Melina Franco Coradini, Gislaine Gonçalves Oliveira, Marcio Douglas Goes, Elenice Souza dos Reis Goes, Giuliana Parisi, Andresa Carla Feihrmann   +11 more
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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.
Sylvester, Axel, Döring, Tanja, Schmidt, Albrecht   +2 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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Functionality of liquid smoke as an antimicrobial in cooked meat products: liquid smoke suppresses spoilage-related lactic acid bacteria

Food Science and Technology Research, 2021
Lactic acid bacteria (LAB) are known to promote deterioration of quality in meat products, such as discoloration and slime production. In this study, five types of liquid smoke, considered food additives, were assayed for potential anti-spoilage LABs from meat products.
Uchiyama, Jumpei, Takeda, Shiro, Sugita, Kazutoshi, Enomoto, Hirofumi, Ahhmed, Abdulatef M., Kinoshita, Yuki, Mizunoya, Wataru, Arima, Yoshitaka, Sakata, Ryoichi   +8 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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PHENOL COMPOUNDS IDENTIFIED IN SELECTED LIQUID SMOKES

Journal of Food Lipids, 1995
ABSTRACTLiquid smokes including mesquite, hardwood blend, hickory (aqueous), and hickory‐oil (oil‐based) were subjected to direct ether extraction; phenolic components were separated and identified using gas chromatography/mass spectrometry (GC/MS).
SUEANN K. SCHWANKE, WILLIAM G. IKINS, M. SUSAN BREWER   +2 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
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