Results 21 to 30 of about 6,869 (206)

Evaluation of Changes in Alkyl Pyrazines, Color and Sensory Properties of Cocoa Powder under Different Roasting Conditions [PDF]

Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, 2021
Cocoa is an important product in the world and the raw material for the production of cocoa powder, which is widely used in the chocolate and food industries. Its value and quality are related to its unique and complex flavor combinations.
Samaneh Ebrahimzadegan, Narmela Asefi, Ramin Maleki, Seiied Sadegh Seiiedlou Heris   +3 more
doaj   +1 more source

High-intensity ultrasound promoted the aldol-type condensation as an alternative mean of synthesizing pyrazines in a Maillard reaction model system of D-glucose-13C6 and L-glycine

Ultrasonics Sonochemistry, 2022
This study evaluated how the generation of pyrazines was promoted by high-intensity ultrasound (HIU) in a Maillard reaction (MR) model system of glucose-glycine.
Ruyue Zhang, Yilong Zhang, Yating Sun, Hang Yu, Fangwei Yang, Yahui Guo, Yunfei Xie, Weirong Yao   +7 more
doaj   +1 more source

Tight-Binding Approach to Pyrazine-Mediated Superexchange in Copper–Pyrazine Antiferromagnets [PDF]

Inorganic Chemistry, 2021
We investigate the cause of spatial superexchange anisotropy in a family of copper-based, quasi-two-dimensional materials with very similar geometries. The compounds in this family differ mainly in their inter-layer separation but they have very different magnetic interactions, even within the basal plane.
E. P. Kenny, A. C. Jacko, B. J. Powell
openaire   +3 more sources

Effect of defatted soybean flour on the flavour of extruded mixtures with wheat flour

Czech Journal of Food Sciences, 2002
Mixtures of wheat semolina, 5% glucose and 0-30% defatted soybean flour were used for the preparation of extruded samples using a pilot plant single screw extruder, maximum temperature being 140°C.
J. Pokorný, A. Farouk Mansour, F. Pudil, V. Janda   +3 more
doaj   +1 more source

The Role of Amino Acids in the Formation of Aroma-Active Compounds during Shrimp Hot Air Drying by GC-MS and GC-IMS

Foods, 2022
In the present paper, the role of amino acids of Penaeus vannamei was investigated in the formation of volatile substances during drying. The variations in volatile substances among samples with different moisture contents (raw, 45%, 30%, 15%, and 5 ...
Zewei Zhang, Hongwu Ji, Di Zhang, Shucheng Liu, Xiaoshan Zheng   +4 more
doaj   +1 more source

Analysis of Flavor Composition in Different Peanut Varieties᾽ Butter

Liang you shipin ke-ji, 2023
In this paper, the flavor substances of five varieties of peanut butter were mainly studied by gas chromatography-mass spectrometry (GC-MS). The results showed that the total number of flavor substances was 62, 55, 46, 46 and 44 in “Baisha”, “Luohan ...
HU Jun-jing, LIU xiao-cheng, LU ze-yu, LI Jin-zhuang   +3 more
doaj   +1 more source

Changes during the extrusion of semolina in mixture with sugars

Czech Journal of Food Sciences, 2001
Wheat semolina and its mixtures with 5% glucose, fructose of sucrose were processed in a sigle screw extruder at the maximum temperature of 140°C and the processing time of 30 s.
A. Farouk Mansour, F. Pudil, V. Janda, J. Pokorný   +3 more
doaj   +1 more source

Multiple Pathways in Cp₂TiCl₂—Catalyzed Reaction of Tetraalkyl-Substituted Pyrazines with EtAlCl₂ and Mg

Chemistry Proceedings, 2022
There exist a number of classical methods for the synthesis of substituted pyrazines. Among this variety of reactions, the synthesis of substituted pyrazines from nitriles does not stand out in either the number of known examples or in product yield ...
Mariya G. Shaibakova, Nikita A. Rikhter, Leisan K. Dilmukhametova, Ilfir R. Ramazanov   +3 more
doaj   +1 more source

Research Progress of the Detection, Source, Aroma and Functional Activity of Pyrazine Compounds in High Temperature Daqu Baijiu

Shipin gongye ke-ji, 2023
Microcompounds, the key factors for the difference of flavor and quality in Baijiu, are one of the hot topics in the research field of Baijiu. Pyrazine compounds are a kind of microcompounds which contribute to the formation of the flavor in Baijiu, and ...
Yanmei ZHU, Hengye CHEN, Gaoqiong DENG, Haiyan FU   +3 more
doaj   +1 more source

Lentzeacins A-E, New Bacterial-Derived 2,5- and 2,6-Disubstituted Pyrazines from a BGC-Rich Soil Bacterium Lentzea sp. GA3-008

Molecules, 2021
Pyrazines (1,4-diazirines) are an important group of natural products that have tremendous monetary value in the food and fragrance industries and can exhibit a wide range of biological effects including antineoplastic, antidiabetic and antibiotic ...
Hong-Bing Liu, Jack R. Davison, Rahim Rajwani, Gengxiang Zhao, Shannon I. Ohlemacher, Robert D. O’Connor, Carole A. Bewley   +6 more
doaj   +1 more source