Results 271 to 280 of about 1,507,476 (307)
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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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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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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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Transforming biomass pyrolysis technologies to produce liquid smoke food flavouring
Journal of Cleaner Production, 2021Saeid Baroutian +2 more
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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