Results 271 to 280 of about 181,915 (306)
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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
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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
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Composition and analysis of liquid smoke flavouring primary products
Journal of Separation Science, 2005AbstractSmoke 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 +4 more
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Stimulation of Empress Tree Seed Germination by Liquid Smoke
Plant Growth Regulation, 2005The 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 +4 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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A "Smoke" flavor fraction of a liquid smoke solution
Journal of Agricultural and Food Chemistry, 1970Walter. Fiddler +2 more
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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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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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