Results 161 to 170 of about 51,290 (223)
Gigiena i sanitariia, 1981 Some of the next articles are maybe not open access.
Related searches:
Related searches:
Phytochemistry, 2003
Vanillin (4-hydroxy-3-methoxybenzaldehyde) is an important flavour and aroma molecule, but is also of interest because of its biogenetic relationship to the phenylpropanoid pathway and to other molecules of physiological significance, notably salicylate. Recent progress towards characterisation of the biosynthesis of vanillin is reviewed.
Nicholas J, Walton +2 more
openaire +2 more sources
Vanillin (4-hydroxy-3-methoxybenzaldehyde) is an important flavour and aroma molecule, but is also of interest because of its biogenetic relationship to the phenylpropanoid pathway and to other molecules of physiological significance, notably salicylate. Recent progress towards characterisation of the biosynthesis of vanillin is reviewed.
Nicholas J, Walton +2 more
openaire +2 more sources
Journal of Food Science, 2021
Abstract To better control the quality of synthetic vanillin obtained by using the guaiacol synthesis method, the olfactory impacts of byproducts on the aroma of the synthetic vanillin samples were evaluated and their optimum concentration ranges were determined.
Hai‐Yan Yu +4 more
openaire +2 more sources
Abstract To better control the quality of synthetic vanillin obtained by using the guaiacol synthesis method, the olfactory impacts of byproducts on the aroma of the synthetic vanillin samples were evaluated and their optimum concentration ranges were determined.
Hai‐Yan Yu +4 more
openaire +2 more sources
Biotechnological production of vanillin
Applied Microbiology and Biotechnology, 2001Vanillin is one of the most important aromatic flavor compounds used in foods, beverages, perfumes, and pharmaceuticals and is produced on a scale of more than 10 thousand tons per year by the industry through chemical synthesis. Alternative biotechnology-based approaches for the production are based on bioconversion of lignin, phenolic stilbenes ...
H, Priefert +2 more
openaire +2 more sources
Groove Binding of Vanillin and Ethyl Vanillin to Calf Thymus DNA
Journal of Fluorescence, 2017Vanillin (VAN) and ethyl vanillin (EVA) are widely used food additives as flavor enhancers, but may have a potential security risk. In this study, the properties of binding of VAN or EVA with calf thymus DNA (ctDNA) were characterized by multi-spectroscopic methods, multivariate curve resolution-alternating least-squares (MCR-ALS) algorithm and ...
Kaixin, Xia +3 more
openaire +2 more sources
Journal of the Science of Food and Agriculture, 1955
AbstractVanillin, when added to maize or potato starch in concentrations of 0‐1 to 1‐5%, becomes bound to the starch in the course of a few weeks so that it is no longer removed completely by ether extraction. Almost complete recovery can, however, be obtained by gelatinization of the starch in cold aqueous alkali and ether extraction after ...
openaire +1 more source
AbstractVanillin, when added to maize or potato starch in concentrations of 0‐1 to 1‐5%, becomes bound to the starch in the course of a few weeks so that it is no longer removed completely by ether extraction. Almost complete recovery can, however, be obtained by gelatinization of the starch in cold aqueous alkali and ether extraction after ...
openaire +1 more source