نتایج جستجو برای: flavor enhancer

تعداد نتایج: 39493  

Journal: :Journal of Cosmology and Astroparticle Physics 2016

Journal: :Separations 2021

(1) Background: Well-known monosodium glutamate (E-621, MSG), originally used as a food flavor enhancer, was approved approximately in all countries, but the toxicity versus safety of (MSG) are still unclear due to variable scientific toxicological reports. Moreover, it reported trigger elevated frequencies nausea and headaches humans provide deleterious effects on laboratory animals. The objec...

Journal: :Trends in Sciences 2023

From Thai fermented fish sauce (Nam-pla), 59 bacterial isolates of halophilic glutaminase-producing bacteria were isolated. The hydrolysis glutamine served as the primary screening procedure. It was discovered that strain FF5302 an influential producer extracellular glutaminase enzyme. moderately bacterium Tetragenoccus muriaticus identified through sequence analysis 16S rRNA gene, phylogenetic...

2018
Neelansh Garg Apuroop Sethupathy Rudraksh Tuwani Rakhi NK Shubham Dokania Arvind Iyer Ayushi Gupta Shubhra Agrawal Navjot Singh Shubham Shukla Kriti Kathuria Rahul Badhwar Rakesh Kanji Anupam Jain Avneet Kaur Rashmi Nagpal Ganesh Bagler

Flavor is an expression of olfactory and gustatory sensations experienced through a multitude of chemical processes triggered by molecules. Beyond their key role in defining taste and smell, flavor molecules also regulate metabolic processes with consequences to health. Such molecules present in natural sources have been an integral part of human history with limited success in attempts to crea...

2013
Elaine C S Lima Márcia B S Feijo Maria C J Freitas Edna R dos Santos Armando U O Sabaa-Srur Luciana S M Moura

Cassava is regarded as the nutritional base of populations in developing countries, and flour, product made of cassava, is the most consumed in the world. The cassava leaves are very rich in vegetable proteins, but a big amount is lost in processing the crop. The objective of this study was to do a sensory evaluation of cassava flour to which a protein concentrate obtained from cassava leaves (...

Journal: :journal of medicinal plants and by-products 0

studies have shown that oxygenated compounds and tss/ta are important for beverage and food industries. it seems that citrus rootstocks have a profound influence on oxygenated compounds and tss/ta. the aim of this research is to identify rootstock that can synthesize the maximum level of oxygenated compounds and tss/ta. peel oil was extracted using mechanical presses and eluted using n-hexane. ...

Journal: :international journal of horticultural science and technology 2014
esmaeil fallahi bahar fallahi kourosh vahdati michael j kiester

an increasing world population and the competitive nature of the stone fruit market, particularly nectarines [(prunus persica var. nectarine)], demand the selection of fruit with high quality attributes, flavor, and a wide range of maturity. information on this subject is limited at the present time. in search of superior nectarines, a trial was conducted to study growing degree days (gdd), ful...

Journal: :iranian journal of pharmaceutical research 0
r aboofazeli

achieving a desirable percutaneous absorption of drug molecule is a major concern in formulating dermatological products. the use of penetration enhancers could provide a successful mean for this purpose. the aim of this study was to evaluate the effect of incorporating a few common penetration enhancers (in different concentrations) into a 0.5% w/w piroxicam (model drug) gel formulation, on th...

1997
Jochen Schwiening

We have measured the differential cross sections for the production of π, K, K, K(892), φ(1020), p and Λ in hadronic Z decays and in subsets of flavor-tagged Z → light quark (uū, dd̄, or ss̄) , Z → cc̄ and Z → bb̄ events. Charged hadrons were identified with the SLD Cherenkov ring imaging detector. The vertex detector was employed to select flavor enriched samples and the polarized electron beam fr...

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