Results 21 to 30 of about 172,300 (158)
Characterization of volatile compounds of liquid smoke flavourings from some tropical hardwoods
Scientific African, 2020 The aim of this study was to determine the chemical composition of the liquid smoke flavouring obtained from the pyrolysis of five tropical kinds of wood.
Alphonse Sokamte tegang +4 more
doaj +1 more source
Assessing the Breadth of Adduct Formation between Flavouring Molecules and Carrier Fluids within Electronic Cigarette Liquid Products [PDF]
, 2022 Introduction: A range of flavouring molecules are used in electronic cigarette liquids (e-liquids), some of which have been shown to form cyclic acetal adducts with e-liquid solvent components propylene glycol (PG) and vegetable glycerine (VG).
Celine, Kelso +4 more
core +2 more sources
LWT, 2021 Abstract The aim was to identify the salt concentration, treatment time and liquid smoke application technique (addition to brine or spraying) leading to the best possible physical–chemical, microbiological, and sensory properties in smoke-flavoured tilapia fillets that remain stable for at least three months. The fillets obtained by using brine at a
Sonia Andrea Ruiz-Alonso +4 more
openaire +2 more sources
An in vitro-based hazard assessment of liquid smoke food flavourings [PDF]
Archives of Toxicology, 2021 AbstractLiquid smoke products are widely used as a food additive to create a desired smoke flavour. These products may contain hazardous chemicals generated during the wood-burning process. However, the toxic effects of these types of hazardous chemicals constituting in the commercially available products are largely unknown.
Erica Selin +4 more
openaire +3 more sources
Impact of EU flavoured tobacco ban on waterpipe smoking [PDF]
BMJ, 2014 We welcome the European Parliament’s decision to ban flavoured tobacco, among other measures, in a bid to curb smoking in young people.1 Importantly, however, this ban applies to cigarettes and roll-your-own tobacco only—disappointingly, waterpipe tobacco is omitted.
Jawad, M, Millett, C
openaire +3 more sources
Heated Tobacco Products: Insights into Composition and Toxicity
Toxics, 2023 Heated tobacco products (HTPs) are novel products that allow users to inhale nicotine by heating (350 °C) reconstituted tobacco rather than combustion (900 °C) as in conventional cigarettes.
Swapna Upadhyay +4 more
doaj +1 more source
Flavour Intensity and Acceptability Evaluation of Smoked Sausages
Meat Technology, 2022 Cette étude a été menée pour étudier les effets de différentes épices sur l'intensité de la saveur et l'acceptabilité des saucisses cuites et fumées.Un total de 112 944,51 g de bloc de viande a été préparé contenant 80/20 de viande de porc 56 245,46 g (49,8 %) 80/20 de boeuf 28 576,32 g (25,30 %) et 50/50 de viande de porc 28 122,73 g (24,89 %) pour ...
Stenly Apata Ebunoluwa +10 more
openaire +1 more source
Smoke-free legislation and hospitalizations for childhood asthma [PDF]
, 2010 <b>BACKGROUND:</b> Previous studies have shown that after the adoption of comprehensive smoke-free legislation, there is a reduction in respiratory symptoms among workers in bars.
Mackay, D. +19 more
core +1 more source
Observations from behind the bar: changing patrons' behaviours in response to smoke-free legislation in Scotland. [PDF]
, 2008 BACKGROUND: "Smoke-Free" legislation prohibiting smoking in all enclosed public places was introduced in March 2006. This qualitative study presents insights from bar workers about their observations of the changing social bar environment, changing ...
Petticrew, Mark +11 more
core +2 more sources
Scientific opinion on the safety of smoke flavour Primary Product Fumokomp ‐ 2011 Update
EFSA Journal, 2011 The EFSA CEF Panel updated the safety assessment of the smoke flavouring Primary Product Fumokomp based on evaluation of a new 90‐day dietary toxicity study.
EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)
doaj +1 more source