Results 21 to 30 of about 372,956 (314)

Insecticidal Smokes [PDF]

Nature, 1948
RESP ...
openaire   +2 more sources

ANALISIS SANITASI DAN CEMARAN MIKROORGANISME IKAN ASAP LELE DI BENGKULU

Agritepa, 2016
Smoked catfish is one way to preserve fish processing and at the same time using a combination of heating and the addition of a natural chemical compound derived from wood smoke .
Julman hadi, Lina widawati
doaj   +1 more source

Application of the spice Afrostyrax lepidophyllus Mildbr as a biopreservative and seasoning agent for hot smoked fillets of Pangasius hypophthalmus

Journal of Agriculture and Food Research, 2022
This study aims to evaluate the effect of Afrostyrax lepidophyllus spice on microbiological, chemical and sensory stability of hot smoked fillets of Pangasius hypophthalmus.
Alphonse Sokamté Tégang, Pierre Désiré Mbougueng, Hippolyte Mouafo Téné, Nikaise Forestine Douanla Nodem, Nakkarike Manjabhat Sachindra, Léopold Tatsadjieu Ngoune   +5 more
doaj   +1 more source

Primary investigation into the occurrence of Hydroxymethylfurfural (HMF) in a range of smoked products [PDF]

, 2018
5-hydroxymethylfurfural (HMF) is produced in foods through many different pathways. Recently, studies have revealed its potential mutagenic and carcinogenic properties.
Bouzalakou-Butel, Laura-Artemis, Fiore, Alberto, Provatidis, Pantelis, Sturrock, Keith   +3 more
core   +2 more sources

NUTRITIONAL ASSESSMENT OF SMOKED MEAT PRODUCTION OBTAINED FROM FARMED AND WILD EUROPEAN CATFISH (SILURUS GLANIS)

Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry
Silurus glanis is a freshwater fish native to Europe and Western Asia. Its meat is highly appreciated by consumers. By smoking it, food products with particularly good sensory qualities are obtained. To carry out this study, comparisons were made between
BOGDAN-VLAD AVARVAREI , CRISTINA SIMEANU, MONICA ANGELICA DODU, RĂZVAN-MIHAIL RADU-RUSU, EMANUEL MĂGDICI , DANIEL SIMEANU   +5 more
doaj   +1 more source

USE OF WHITE, RED, AND BLACK QUINOA IN UNCONVENTIONAL BREWING MASH MATRICES - A TECHNOLOGICAL APPROACH

Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry
The growing demand for gluten-free, low- and non-alcoholic beer, has led to increased research into the incorporation of non-traditional cereal substrates in the brewing process, such as the pseudocereal quinoa (Chenopodium quinoa, Willd.).
MARIANA-LILIANA PĂCALĂ , ANCA ȘIPOȘ
doaj   +1 more source

Comparative analysis of flavor differences of six Chinese commercial smoked chicken

CyTA - Journal of Food, 2021
This study was intended to characterize six types of commercial smoked chicken products in China by using gas chromatography-mass spectrometry (GC-MS), odor-activity values (OAVs), and sensory evaluation.
Cong Yang, Zhinan Zhao, Yufeng Zou, Shuangyu Ma, Jun Qi, Dengyong Liu   +5 more
doaj   +1 more source

Identification of aroma-active compounds in Cheddar cheese imparted by wood smoke

Journal of Dairy Science, 2022
: Cheddar cheese is the most popular cheese in the United States, and the demand for specialty categories of cheese, such as smoked cheese, are rising.
P.V. Rizzo, R.S. Del Toro-Gipson, D.C. Cadwallader, M.A. Drake   +3 more
doaj   +1 more source

Changes in sensory, biochemical and microbiological parameters of smoked shrimps (both traditional and improved) in different packages at refrigeration temperature (5 to 8°C)

Journal of Agriculture, Food and Environment, 2020
Smoking or smoke curing, like drying and salt curing, is an ancient method of preservation of shrimp. The present experiment was conducted to prepare improved smoked shrimp from four species of shrimps, namely ...
F. H. Shikha
doaj   +1 more source

Measurement of Polycyclic Aromatic Hydrocarbons (PAHs) in Hot and Cold Smoked Fish: Chemistry, Analytic Method, and Carcinogenic Risk Analysis [PDF]

Iranian Journal of Chemistry & Chemical Engineering
Polycyclic aromatic hydrocarbons (PAHs) are a crucial group of chemical substances of paramount environmental significance, resulting from incomplete combustion and found at high levels in thermally processed foods, notably in smoked fish and shellfish ...
Zahra Asadi, Laleh Roomiani, Mehrnoosh Tadayoni   +2 more
doaj   +1 more source