Results 121 to 130 of about 172,300 (158)

Across the world availability of flavour accessories for tobacco products. [PDF]

Tob Control
Havermans A, Pauwels CGGM, Bakker-'t Hart IME, Fayokun R, van Nierop LE, Hellmich IM, Talhout R.   +6 more
europepmc   +1 more source

Qualitative perspective on nicotine pouches from adults who smoke cigarettes in North Carolina. [PDF]

Tob Control
Clark SA, Baler G, Jarman KL, Byron MJ, Goldstein AO, Ranney LM.   +5 more
europepmc   +1 more source

Composition and analysis of liquid smoke flavouring primary products

Journal of Separation Science, 2005
AbstractSmoke 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, Beatriz, de la Calle, Sonja, Palme, Dietrich, Meier, Elke, Anklam   +4 more
exaly   +4 more sources

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Characterisation of volatile compounds in a smoke flavouring from rice husk

Food Chemistry, 2014
An aqueous smoke flavouring from rice husk was obtained on a laboratory scale. The volatile compounds were isolated by simultaneous steam distillation-solvent extraction and its identification and quantitative composition was studied by GC-MS and GC-FID. A total of 93 compounds were isolated and 86 of them were positively identified.
Jorge A Pino
exaly   +3 more sources

Study of the components of a solid smoke flavouring preparation

Food Chemistry, 1996
The study of the components of a solid smoke flavouring preparation was carried out using several techniques. The sample was extracted by means of an ultrasonic bath and by successively using dichloromethane and water as solvents. Observation by microscope, of the initial sample and the residues of extractions, indicate that the carrier of this ...
M D Guillen
exaly   +2 more sources

Smoke and liquid smoke. Study of an aqueous smoke flavouring from the aromatic plantThymus vulgaris L

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 ...
Maria J Manzanos, Maria D Guillen
exaly   +2 more sources

Effect of adding smoke-flavouring to frankfurters on nitrite and nitrate levels

Food Chemistry, 1998
Abstract Different concentrations of sodium nitrite, potassium nitrate or both together were used to prepare four standard solutions and four frankfurter formulations. These were elaborated with and without the addition of 2 g/kg of a commercial solid smoke-flavouring preparation.
M.L. Pérez-Rodríguez, M. García-Mata, N. Bosch-Bosch   +2 more
exaly   +2 more sources

Safety assessment of smoke flavouring primary products by the European Food Safety Authority

Trends in Food Science and Technology, 2012
This paper summarises the safety assessments of eleven smoke flavouring primary products evaluated by the European Food Safety Authority (EFSA). Data on chemical composition, content of polyaromatic hydrocarbons and results of genotoxicity tests and ...
D Arcella, A Carere, K -H Engel
exaly   +2 more sources

Volatiles composition and flavour profile identity of smoke flavourings

Food Quality and Preference, 2006
<p>The objective of the study was to compare parallel chemical and sensory characteristics of smoke flavourings produced from the same raw material obtained by two processing methods in order to find, which compounds and/ or their groups contribute essentially to the development of typical, desirable smoke-cured flavour.
Eliza Kostyra, Baryłko-Pikielna, Nina
openaire   +2 more sources

Quality characteristics and safety of smoke-flavoured water

Food and Chemical Toxicology, 2007
Smoke-flavoured water is produced in Ghana by filling a previously smoked container with potable water and allowing the water to condition with the smoke to attain a characteristic rain water flavour. Owing to the current knowledge on the toxicity, carcinogenicity and other safety issues of some smoke-constituents, the commercial production of the ...
Kwaku, Tano-Debrah, Joanne, Amamoo-Otchere, A Y, Karikari, Charles, Diako   +3 more
openaire   +2 more sources