Academic literature on the topic 'Flavour enhancers'
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Journal articles on the topic "Flavour enhancers"
Sen Sarkar, Neera, and Srijonee Choudhury. "Algae as Source of Natural Flavour Enhancers - A Mini Review." Plant Science Today 4, no. 4 (October 19, 2017): 172–76. http://dx.doi.org/10.14719/pst.2017.4.4.338.
Full textRobards, G. E., and Glen Saunders. "Food preferences of house mice (Mus domesticus) and their implications for control strategies." Wildlife Research 25, no. 6 (1998): 595. http://dx.doi.org/10.1071/wr97109.
Full textByarushengo, Denice, Rwaichi Minja, and Abraham Temu. "Lemongrass and Cinnamon Essential Oils as Vitamin C Preservatives and Flavour Enhancers in Jam." Tanzania Journal of Engineering and Technology 35, no. 1 (June 30, 2014): 46–53. http://dx.doi.org/10.52339/tjet.v35i1.468.
Full textBekti Sunarharum, Wenny, Dego Yusa Ali, Tanalyna Hasna, Azzahramidha Pradichaputri, Adnel Nathaniela Sabatudung, Nadyah Eka Nurizza, Muhamad Ibnu Shidqi Farras, and Annisa Aurora Kartika. "The potential of spiced tea for health." Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering 5, no. 2 (December 31, 2022): 193–200. http://dx.doi.org/10.21776/ub.afssaae.2022.005.02.8.
Full textThi Hop, Nguyen, and Ta Thi Thao. "SIMULTANEOUS DETERMINATION OF SELECTED FLAVOUR ENHANCERS IN BEEF PHO BROTH SAMPLES BY CHEMOMETRICS - ASSISTED SPECTROPHOTOMETRY." Journal of Science, Natural Science 61, no. 9 (2016): 104–12. http://dx.doi.org/10.18173/2354-1059.2016-0062.
Full textAcebal, Carolina C., Marcos Grünhut, Adriana G. Lista, and Beatriz S. Fernández Band. "Successive projections algorithm applied to spectral data for the simultaneous determination of flavour enhancers." Talanta 82, no. 1 (June 30, 2010): 222–26. http://dx.doi.org/10.1016/j.talanta.2010.04.024.
Full textShah, A. K. M. A., Masashi Ogasawara, Makoto Egi, Hideyuki Kurihara, and Koretaro Takahashi. "Identification and sensory evaluation of flavour enhancers in Japanese traditional dried herring (Clupea pallasii) fillet." Food Chemistry 122, no. 1 (September 2010): 249–53. http://dx.doi.org/10.1016/j.foodchem.2010.02.072.
Full textTurkoglu, S. "Evaluation of genotoxic effects of five flavour enhancers (glutamates) on the root meristem cells of Allium cepa." Toxicology and Industrial Health 31, no. 9 (February 1, 2013): 792–801. http://dx.doi.org/10.1177/0748233713475509.
Full textSadowska-Rociek, Anna. "The effects of adding “flavour enhancers” on levels of chloropropanediol esters and glycidyl esters in savoury shortbread." European Food Research and Technology 245, no. 2 (October 24, 2018): 489–98. http://dx.doi.org/10.1007/s00217-018-3180-7.
Full textDermiki, Maria, Natalie Phanphensophon, Donald S. Mottram, and Lisa Methven. "Contributions of non-volatile and volatile compounds to the umami taste and overall flavour of shiitake mushroom extracts and their application as flavour enhancers in cooked minced meat." Food Chemistry 141, no. 1 (November 2013): 77–83. http://dx.doi.org/10.1016/j.foodchem.2013.03.018.
Full textDissertations / Theses on the topic "Flavour enhancers"
Bingham, Alison F. "Mechanisms by which maltol and talin potentiate flavour." Thesis, University of Reading, 1990. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.293502.
Full textXia, Wei. "Exploitation of low value food materials as a novel source of flavour enhancers." Thesis, University of Nottingham, 2017. http://eprints.nottingham.ac.uk/48128/.
Full textYahya, Faridah Binti. "Extraction of aroma compound from Pandan leaf and use of the compound to enhance rice flavour." Thesis, University of Birmingham, 2012. http://etheses.bham.ac.uk//id/eprint/3773/.
Full textBrehm, Laura [Verfasser]. "Studies on Novel Thiamine-Derived Taste Enhancers in Process Flavors and Model Reaction Systems / Laura Brehm." München : Verlag Dr. Hut, 2021. http://d-nb.info/1232846821/34.
Full textZha, Fengchao. "Structure Modification to Enhance Pulse Protein Functions and Flavor Profile Opportunities in Saccharide Mediated Glycation via Maillard-Driven Chemistry." Diss., North Dakota State University, 2020. https://hdl.handle.net/10365/32132.
Full textCampagnol, Paulo Cezar Bastianello. "Influência da redução de sódio e gordura na qualidade de embutidos cárneos fermentados." [s.n.], 2011. http://repositorio.unicamp.br/jspui/handle/REPOSIP/255086.
Full textTese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos
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Resumo: É crescente a importância que os consumidores atribuem aos aspectos que melhoram a sua qualidade de vida. A dieta não é o único fator que afeta o bem-estar e a saúde, mas é um dos mais importantes. O objetivo dos consumidores é ter uma dieta balanceada, com alimentos saudáveis, porém, sensorialmente agradáveis. Os embutidos fermentados, bem como os produtos cárneos em geral, tradicionalmente apontados como os vilões da dieta saudável devido ao alto teor de gordura, colesterol, sódio e aditivos químicos, podem pertencer a esse novo segmento de mercado. Para isto, esforços devem ser dirigidos para a redução desses componentes na formulação, melhorando assim a imagem dos produtos cárneos frente aos consumidores. Desta forma, este trabalho teve como objetivos estudar a influência da redução de sódio e gordura na qualidade de embutidos fermentados. Para reduzir a quantidade de sódio, embutidos fermentados foram produzidos com substituição de cloreto de sódio (NaCl) por cloreto de potássio (KCl) e se utilizaram aminoácidos (lisina e taurina) e realçadores de sabor (extrato de levedura, inosinato dissódico e guanilato dissódico). Para reduzir a quantidade de gordura, embutidos fermentados foram produzidos utilizando-se gel de celulose amorfa como substituto de gordura e também se avaliou a utilização de fibra de soja em embutidos fermentados com reduzido teor de gordura. Os resultados mostraram que a utilização de KCl como substituto de NaCl resultou numa redução de sódio próxima ao nível de substituição de NaCl por KCl, no entanto, foram observados defeitos sensoriais em um nível de substituição de 50%. Os aminoácidos (lisina e taurina) e os realçadores de sabor (inosinato dissódico, guanilato dissódico e extrato de levedura) reduziram os defeitos sensoriais causados pela substituição de 50% do teor de NaCl por KCl, permitindo a elaboração de embutidos fermentados sensorialmente aceitáveis com aproximadamente metade da quantidade de sódio. Já com relação aos embutidos fermentados produzidos com redução de gordura, observou-se que o gel de celulose amorfa foi capaz de substituir até 50% do teor de gordura da formulação sem comprometer a qualidade do produto. Este nível de substituição possibilitou a produção de embutidos fermentados com uma redução dos teores de gordura e colesterol de aproximadamente 45 e 15%, respectivamente. A utilização de 1% de fibra de soja em embutidos fermentados produzidos com uma redução de 15 para 10% de toucinho na formulação não alterou os aspectos físico-químicos, microbiológicos e sensoriais e proporcionou uma redução de aproximadamente 40% do teor de gordura final
Abstract: The importance that consumers attach to aspects which improve their quality of life has been increasing steadily. Diet is not the only factor affecting well-being and health, but it is one of the most important. Throughout the developed world, more people are seeking a balanced diet consisting of healthy foods that appeal to their senses. Fermented sausages and meat products in general, have traditionally been described as the villains in the diet because of their high fat, cholesterol and salt (or sodium) content, along with the frequent presence of chemical additives in them. However, these foods have recently become a part of the new balanced-diet-seeking market. To create truly healthy meats, efforts are needed to reduce less healthy components in the formulation and thereby improving the image of meat products among the consumers. Therefore, the aim of this work was to study the effect of sodium and fat reduction on the quality of fermented sausages. In order to reduce the amount of sodium, fermented sausages were produced by replacing sodium chloride (NaCl) with potassium chloride (KCl), and amino acids (lysine and taurine) and flavor enhancers (yeast extract, disodium guanylate and disodium inosinate) were used as well. In order to reduce the amount of fat, fermented sausages were produced using amorphous cellulose gel as a fat substitute; in addition the use of soy fiber in low-fat fermented sausages was evaluated. The study?s results showed that the use of KCl as a substitute for NaCl resulted in a reduction of sodium to a similar level of substitution of NaCl by KCl, however, sensory defects were observed in a substitution level of 50%. The addition of the amino acids (lysine and taurine) and the flavor enhancers (inosinate disodium, disodium guanylate and yeast extract) reduced the sensory defects caused by the replacement of 50% NaCl by KCl and enabled the production of fermented sausages that had acceptable sensory qualities with half as much sodium content. As for those fermented sausages made with fat reduction, the results suggested that the substitution of up to 50% of the pork back fat content by amorphous cellulose gel did not lessen the product quality. The levels of fat and cholesterol in these sausages were decreased by approximately 45% and 15%, respectively. The addition of 1% soy fiber in fermented sausages produced with a reduction from 15 to 10% of pork back fat in the formulation did not alter the physical-chemical, microbiological and sensory aspects of the sausages but did reduce their fat content by approximately 40%
Doutorado
Tecnologia de Alimentos
Doutor em Tecnologia de Alimentos
Santos, Bibiana Alves dos 1982. "Reformulação de produto cárneo fermentado cozido = redução de gordura e sódio." [s.n.], 2011. http://repositorio.unicamp.br/jspui/handle/REPOSIP/255085.
Full textDissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos
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Resumo: A busca por alimentos com melhores propriedades nutricionais tem levado osegmentode processamento de produtos cárneos a rever suas formulações em relação a alguns componentes que podem aumentar o risco de doenças crônicas, tais como teores de gordura, sal, aditivos, entre outros. No entanto, a reformulação destes produtos deve manter as características de segurança, estabilidade, sabor e demais atributos característicos do produto. As carnes constituem-se em importante fonte de nutrientes importantes, como ácidos graxos, minerais, proteínas e peptídeos bioativos na dieta. Porém, produtos cárneos apresentam grande percentual de gordura saturada e colesterol além do elevado teor de sódio. Neste contexto, o objetivo do estudo foi substituir em 50% o percentual de gordura em produto fermentado cozido (pepperoni) por diferentes níveis de fibra prebiótica (3, 6 e 9% de frutooligossacarídeo ¿ FOS) e avaliar a qualidade global durante 60 dias de armazenamento refrigerado. E substituir em 50 e 75% o teor de NaCl por KCl em pepperoni ao utilizar realçadores de sabor (0,06% glutamato monossódico, 0,06% 5¿ribonucleotídeos- inosinato dissódico e guanilato dissódico) e aminoácidos (1% lisina e 0,075% taurina) com avaliação físico-química, cor, perfil de textura e sensorial. Pepperonis com teor reduzido de gordura adicionado de diferentes níveis de FOS mantiveram as características físico-químicas, microbiológicas, cor, perfil de textura e sensoriais comparadas à formulação controle (sem redução de gordura). Além disso, o frutooligossacarídeo adicionado não foi degradado durante todo o período de vida útil dos produtos. Os pepperonis com redução de cloreto de sódio em 50% foram similares ao produto controle (sem redução de NaCl) em relação a todos os parâmetros avaliados e a redução de sódio foi de 42,80%. No entanto, a redução de 75% NaCl proporcionou alterações na cor e perfil de textura. A aceitação sensorial também foi prejudicada na maioria das formulações estudadas porém a combinação de glutamato monossódico com inosinato dissódico/guanilato dissódico, lisina e taurina resultou em formulações com notas semelhantes à formulação controle. Neste experimento, a redução de sódio foi de 68,10%. Deste modo, o estudo demonstra que a redução de gordura e cloreto e sódio em produto cárneo fermentado cozido é possível e traz benefícios à qualidade nutricional destes produtos
Abstract: The demand for food with improved nutritional properties has led the meat products industry to re-evaluate their formulations. However, the reformulation of these products must preserve the food safety, stability, taste and other functional properties. The meat will constitute an important source of nutrients such as fatty acids, minerals, proteins and bioactive peptides in the diet. On the other hand, meat products have a high content of saturated fat and cholesterol, besides the high sodium content and very low levels of fibers. In this context, the aim of this study was: replace 50% of the total fat in cooked fermented product (pepperoni) by different levels of prebiotic fibre (3, 6 and 9% of fructooligosaccharides - FOS) and to evaluate the overall quality during 60 days of in refrigerated storage. And to replace 50 and 75% of NaCl content by using KCl in the pepperoni using flavor enhancers (06% monosodium glutamate, 06% 5'ribonucleotídeos-inosinate disodium and guanylate disodium) and amino acids (1% lysine and 075% taurine) with physico-chemical evaluation, color, texture profile and sensory analysis compared to a control formulation (no fat reduction). Pepperoni with reduced fat supplemented with different levels of FOS maintain the physico-chemical and microbiological properaties, color, texture profile and sensory characteristics when compared to the control formulation (no fat reduction). Moreover, the fructooligosaccharides were not degraded during the whole store period of the products. Pepperonis with 50% sodium chloride reduction were similar to the control (no reduction of NaCl) for all evaluated parameters, and the sodium reduction was 42.80%. However, the reduction of 75% NaCl resulted in changes in color and texture profile. The sensorial acceptance was also impaired in most of the formulations of this study, although the combination of monosodium glutamate with disodium inosinate / disodium guanylate, lysine and taurine resulted in formulations with a similar score when compare to the control formulation. In this experiment, sodium reduction was 68.10%. Thus, the study demonstrates that reducing fat and sodium chloride in fermented cooked meat products is possible and can bring benefits in the nutritional quality of these products
Mestrado
Tecnologia de Alimentos
Mestre em Tecnologia de Alimentos
Esch, Hendrik [Verfasser], Reiner [Akademischer Betreuer] Klingenberg, and Wolfgang [Gutachter] Wagner. "Measurement of the top quark mass in topologies enhanced with single top quarks produced in the t-channel using flavour tagging and a neural network with ATLAS data at √s = 8TeV / Hendrik Esch. Betreuer: Reiner Klingenberg. Gutachter: Wolfgang Wagner." Dortmund : Universitätsbibliothek Dortmund, 2015. http://d-nb.info/1101476516/34.
Full textTula, Suresh [Verfasser], Nicolaus von [Gutachter] Wirén, Klaus [Gutachter] Humbeck, and Néstor [Gutachter] Carrillo. "Establishing redox buffers in chloroplasts through Flavo-diiron proteins in plants as strategy to enhance plant growth and stress tolerance / Suresh Tula ; Gutachter: Nicolaus Wirén, Klaus Humbeck, Néstor Carrillo." Halle (Saale) : Universitäts- und Landesbibliothek Sachsen-Anhalt, 2019. http://d-nb.info/1215098782/34.
Full textLytra, Georgia. "Importance des interactions perceptives dans l’expression de l’arôme fruité typique des vins rouges." Thesis, Bordeaux 2, 2012. http://www.theses.fr/2012BOR21986/document.
Full textMost of volatiles involved in red wines’ fruity expression are present at levels below or close to their individual perception thresholds. Given the existence of perceptive interactions between them, it is very difficult to determine their real impact on wine aroma. Rather than assessing the olfactive behavior of mixtures prepared from pure products, the main goal of this work was to highlight and study the impact of perceptive interactions on wine fruity aroma expression using various aromatic reconstitutions prepared from wine fractions. Sensory profile analyses identified significant differences among aromatic reconstitutions for the intensity of some descriptors, as particular "additive" or "masking" effects. The composition of the involved fractions was then studied by instrumental methods. The final target was to investigate the impact of fraction components on fruity aroma by preparing aromatic reconstitutions and using sensory reconstitution tests, to assess the role of these compounds on the perceptive interactions previously observed. Further analysis revealed that ethyl 2-hydroxy-4-methylpentanoate, eluted in fraction which had an "additive" effect on the black-berry and fresh fruity aroma, does not play a direct role as a key compound in red wine aroma. In contrast, our findings highlighted its indirect contribution to wine aroma, showing that this ester contributed to a synergistic effect, enhancing the perception of fruity character. Finally, it was clearly demonstrated that this compound acts as a natural enhancer for black-berry and fresh fruit notes in red wine. It was also established that diacetyl, acetoin, acetic acid and γ-butyrolactone together played the same hypo-additive role as fractions of which they were eluted, presenting a "masking" effect on fresh fruity aroma. The impact of the last three compounds was demonstrated conclusively, even at subthreshold concentrations. These findings highlighted the existence of new remarkable perceptual interactions impacting overall and fresh-fruit aroma perception. The particular behavior, in a fruity mixture, of ethyl-propanoate, ethyl-3-hydroxybutanoate, butyl acetate and 2-methylpropyl acetate, present at subthreshold concentrations, was demonstrated. The presence of ethyl-3-hydroxybutanoate and 2-methylpropyl acetate in mixture led to a significant decrease of the olfactory threshold of fruity pool confirming their synergistic effect in the overall increase intensity. These compounds with close chemical structures, participate, both quantitatively and qualitatively, in the modulation of red wines’ fruity aromas acting as natural enhancers of black-berry and fresh-fruit aromas
Books on the topic "Flavour enhancers"
Joint FAO/WHO Expert Committee on Food Additives. Specifications for identity and purity of certain food additives: Antioxidants, enzyme preparations, flavouring agents, flavour enhancers, food colours, sweetening agents, thickening agents, miscellaneous food additives. Rome: JECFA, 1988.
Find full textMizrahi, Max. Syrian cooking in America: Vegetarian dishes, exotic appetizers, cheese to desserts, meat as a flavor enhancer for bean, grains and fresh vegetables. Staten Island, NY: Mearer Associates, 1995.
Find full textBeyond Salt and Pepper: Forty Fabulous Flavor Enhancers. Earthsong Voices, 2012.
Find full textBurns, Angel. Wine the Magical Flavor Enhancer: Simple but Tasty Recipes that Call for Wine. Independently Published, 2019.
Find full textKatz, Rebecca, and Mat Edelson. Healthy Mind Cookbook: Big-Flavor Recipes to Enhance Brain Function, Mood, Memory, and Mental Clarity. Potter/Ten Speed/Harmony/Rodale, 2015.
Find full textLambright, Monique. Complete Chutney Cookbook: Over 100 Easy, Vibrant Recipes to Enhance the Flavor of Daily Meals. Independently Published, 2022.
Find full textMills, Molly. Unique Homemade Seasonings and Spices Cookbook: Seasoning Recipes to Enhance the Flavor of Your Meals. Independently Published, 2019.
Find full textauthor, Edelson Mat, and Caruso Maren photographer, eds. The healthy mind cookbook: Big-flavor recipes to enhance brain function, mood, memory, and mental clarity. 2015.
Find full textHart, Chris. Meat and Fish Seasoning Bible: The Best Way to Enhance the Flavors of Your Favorite Foods. Page Street Publishing Company, 2015.
Find full textHart, Chris. Meat and Fish Seasoning Bible: The Best Way to Enhance the Flavors of Your Favorite Foods. Page Street Publishing Company, 2015.
Find full textBook chapters on the topic "Flavour enhancers"
Hong-Shum, Lily. "Flavour Enhancers." In Food Additives Data Book, 455–533. Oxford, UK: Wiley-Blackwell, 2011. http://dx.doi.org/10.1002/9781444397741.ch6.
Full textMathias, Dietger. "Flavor Enhancers." In Fit and Healthy from 1 to 100 with Nutrition and Exercise, 69. Berlin, Heidelberg: Springer Berlin Heidelberg, 2022. http://dx.doi.org/10.1007/978-3-662-65961-8_33.
Full textMathias, Dietger. "Health risks from flavor enhancers?" In Staying Healthy From 1 to 100, 38. Berlin, Heidelberg: Springer Berlin Heidelberg, 2016. http://dx.doi.org/10.1007/978-3-662-49195-9_33.
Full textMcCrickerd, Keri. "Cognitive and sensory enhanced satiety." In Flavor, Satiety and Food Intake, 109–38. Chichester, UK: John Wiley & Sons, Ltd, 2017. http://dx.doi.org/10.1002/9781119044970.ch6.
Full textBraddock, Robert J., and Renée M. Goodrich. "Processing Technologies To Enhance Fresh Flavor of Citrus Juice." In ACS Symposium Series, 292–301. Washington, DC: American Chemical Society, 2002. http://dx.doi.org/10.1021/bk-2003-0836.ch021.
Full textNguyen, T. T., M. M. Palcic, and D. Hadziyev. "Enzymatic formation of nucleotides and the flavour enhancer 5-GMP during vegetable processing." In Bioflavour ’87, edited by Peter Schreier, 275–86. Berlin, Boston: De Gruyter, 1988. http://dx.doi.org/10.1515/9783110867121-021.
Full textEranna, Varun, and Pushpa Srinivas Murthy. "New frontiers in coffee processing for health and enhanced flavor molecules." In Coffee Science, 193–202. Boca Raton: CRC Press, 2022. http://dx.doi.org/10.1201/9781003043133-18.
Full textPattee, H. E., T. G. Isleib, F. G. Giesbrecht, and Z. Cui. "Prediction of Parental Genetic Compatibility to Enhance Flavor Attributes of Peanuts." In ACS Symposium Series, 217–30. Washington, DC: American Chemical Society, 2002. http://dx.doi.org/10.1021/bk-2002-0829.ch017.
Full textYang, Ni, Clive Ford, and Ian Fisk. "APCI-MS/MS—An Enhanced Tool for the Real-Time Evaluation of Volatile Isobaric Compounds." In Dynamic Flavor: Capturing Aroma Using Real-Time Mass Spectrometry, 87–98. Washington, DC: American Chemical Society, 2021. http://dx.doi.org/10.1021/bk-2021-1402.ch007.
Full textSpencer, Kevin C., and David J. Humphreys. "Argon Packaging and Processing Preserves and Enhances Flavor, Freshness, and Shelf Life of Foods." In ACS Symposium Series, 270–91. Washington, DC: American Chemical Society, 2002. http://dx.doi.org/10.1021/bk-2003-0836.ch020.
Full textConference papers on the topic "Flavour enhancers"
Brocker, Paul P. "Aseptic Ingredient Addition: Meeting the Demand for Better-Tasting Orange Juice." In ASME 2006 Citrus Engineering Conference. American Society of Mechanical Engineers, 2006. http://dx.doi.org/10.1115/cec2006-5206.
Full textNag, Nitish, Aditya Narendra Rao, Akash Kulhalli, Kushal Samir Mehta, Nishant Bhattacharya, Pratul Ramkumar, Aditya Bharadwaj, Dinkar Sitaram, and Ramesh Jain. "Flavour Enhanced Food Recommendation." In the 5th International Workshop. New York, New York, USA: ACM Press, 2019. http://dx.doi.org/10.1145/3347448.3357169.
Full textNair, Divek, Alessandra Pham-Mondala, Andrew Lee, and Lorna Polovina. "Role of natural antioxidants for favoring dual functionality in meat and poultry products." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/nnbt2596.
Full textPatrakova, Irina, and V. V. Starkov. "SOCIAL INNOVATION - REDUCED SODIUM MEAT PRODUCTS." In I International Congress “The Latest Achievements of Medicine, Healthcare, and Health-Saving Technologies”. Kemerovo State University, 2023. http://dx.doi.org/10.21603/-i-ic-101.
Full textWitono, Y., R. R. Fauziah, W. S. Windrati, I. Taruna, L. Azkiyah, and R. P. Wijayanti. "Formulation of flavor enhancer from common barb (Rasbora jacobsoni) protein hydrolysate." In PROCEEDINGS OF THE 2ND INTERNATIONAL CONFERENCE ON BIOSCIENCE, BIOTECHNOLOGY, AND BIOMETRICS 2019. AIP Publishing, 2019. http://dx.doi.org/10.1063/1.5141311.
Full textTan, Carol, and Edgar Acosta. "Extraction of clove oil via solvent-enhanced capillary displacement." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/tlir3038.
Full textRao, Jiajia. "Tuning plant protein for improved functionality and flavor profile: From field to application." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/xqxj4886.
Full textAssadi, Armand D., and James H. Oliver. "Trim Loop Closure for Enhanced CAD Interoperability." In ASME 2004 International Design Engineering Technical Conferences and Computers and Information in Engineering Conference. ASMEDC, 2004. http://dx.doi.org/10.1115/detc2004-57533.
Full textWijayasekara, K. N., and J. Wansapala. "FORMULATION OF A NATURAL FLAVOR ENHANCER BASED ON GLUTAMIC ACID AND STUDY OF SENSORY PROPERTIES." In International Conference on Food Quality, Safety and Security. The International Institute of Knowledge Management (TIIKM), 2018. http://dx.doi.org/10.17501/foodqualss.2017.1103.
Full textNatania, Kam, and Fiona Milkha. "Development of natural flavor enhancer using shio koji fermentation from menir rice (Oryza sativa L.)." In SolarPACES 2017: International Conference on Concentrating Solar Power and Chemical Energy Systems. Author(s), 2018. http://dx.doi.org/10.1063/1.5064343.
Full textReports on the topic "Flavour enhancers"
Qian, Yong-Zhong, and G. M. Fuller. Neutrino-neutrino scattering and matter-enhanced neutrino flavor transformation in supernovae. Office of Scientific and Technical Information (OSTI), August 1994. http://dx.doi.org/10.2172/10177886.
Full textGalili, Gad, Harry J. Klee, and Asaph Aharoni. Elucidating the impact of enhanced conversion of primary to secondary metabolism on phenylpropanoids secondary metabolites associated with flavor, aroma and health in tomato fruits. United States Department of Agriculture, January 2012. http://dx.doi.org/10.32747/2012.7597920.bard.
Full textBennett, Alan B., Arthur A. Schaffer, Ilan Levin, Marina Petreikov, and Adi Doron-Faigenboim. Manipulating fruit chloroplasts as a strategy to improve fruit quality. United States Department of Agriculture, January 2013. http://dx.doi.org/10.32747/2013.7598148.bard.
Full textVillacis, Alexis, Victor Barrera, Jeffrey Alwang, Carlos Caicedo, and James Quiroz. Strategies to strengthen Ecuador's high-value cacao value chain. Inter-American Development Bank, January 2022. http://dx.doi.org/10.18235/0003960.
Full textLichter, Amnon, David Obenland, Nirit Bernstein, Jennifer Hashim, and Joseph Smilanick. The role of potassium in quality of grapes after harvest. United States Department of Agriculture, October 2015. http://dx.doi.org/10.32747/2015.7597914.bard.
Full textEngel, Bernard, Yael Edan, James Simon, Hanoch Pasternak, and Shimon Edelman. Neural Networks for Quality Sorting of Agricultural Produce. United States Department of Agriculture, July 1996. http://dx.doi.org/10.32747/1996.7613033.bard.
Full textAutoxidation Enhances Anti-Amyloid Potential of Flavone Derivatives. Vilnius University Press, January 2022. http://dx.doi.org/10.18279/midas.autoxidationenhancesanti-amyloidpotentialofflavonederivatives.168867.
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