Zobrazeno 1 - 10
of 256
pro vyhledávání: '"J. S. Elmore"'
Autor:
Stephen J. Powers, Adrian Briddon, Nira Muttucumaru, Nigel G. Halford, Donald S. Mottram, J. S. Elmore
Publikováno v:
The Annals of Applied Biology
ResearcherID
ResearcherID
Free amino acids and reducing sugars participate in the Maillard reaction during high-temperature cooking and processing. This results not only in the formation of colour, aroma and flavour compounds, but also undesirable contaminants, including acry
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5b3addac3ee735cc3d4f6e286ff4aa14
https://doi.org/10.1111/aab.12101
https://doi.org/10.1111/aab.12101
Autor:
J. S. Elmore, Marta Suely Madruga, Dimitrios P. Balagiannis, Donald S. Mottram, Maria Jose Oruna-Concha
Publikováno v:
Food Chemistry. 123:513-520
Selected water-soluble precursors, including sugars, free amino acids and nucleotides, were quantified in raw and cooked goat meat, as a part of a study which the main aim was to better understand the aroma formation in goat meat. When compared with
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::043519ad985222bc8adca543d7dea141
https://doi.org/10.1016/j.foodchem.2010.04.004
https://doi.org/10.1016/j.foodchem.2010.04.004
Autor:
Andrew T. Dodson, Nigel G. Halford, Nira Muttucumaru, Martin A. J. Parry, J. S. Elmore, Donald S. Mottram
Publikováno v:
Food Chemistry. 122:753-760
Lack of sulphur nutrition during potato cultivation has been shown to have profound effects on tuber composition, affecting in particular the concentrations of free asparagine, other amino acids and sugars. This is important because free asparagine a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d433e6bdb19f91142b59798a6763046f
https://doi.org/10.1016/j.foodchem.2010.03.049
https://doi.org/10.1016/j.foodchem.2010.03.049
Publikováno v:
Journal of Agricultural and Food Chemistry. 56:6173-6179
Wheat flour from plants deficient in sulfur has been shown to contain substantially higher levels of free amino acids, particularly asparagine and glutamine, than flour from wheat grown where sulfur nutrition was sufficient. Elevated levels of aspara
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::870581a7600611da9b4c0610b6045641
https://doi.org/10.1021/jf0730441
https://doi.org/10.1021/jf0730441
Autor:
María del Mar Campo, J. D. Wood, J. S. Elmore, Maria Jose Oruna-Concha, Donald S. Mottram, Georgios Koutsidis
Publikováno v:
Meat Science. 79:124-130
The effects of diet and breed on the concentration of water-soluble flavour precursors, namely sugars, free amino acids, ribonucleotides, creatinine, carnosine and creatine, were studied in beef longissimus lumborum muscle. Diet had a significant eff
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4319ec241f77c9caf5479a6c3d84c5ea
https://doi.org/10.1016/j.meatsci.2007.08.008
https://doi.org/10.1016/j.meatsci.2007.08.008
Autor:
Donald S. Mottram, Nigel D. Scollan, R. I. Richardson, J. S. Elmore, J. D. Wood, MB Enser, Helen E. Warren
Publikováno v:
Meat Science. 68:27-33
This paper compares the volatile compound and fatty acid compositions of grilled beef from Aberdeen Angus and Holstein-Friesian steers slaughtered at 14 months, each breed fed from 6 months on either cereal-based concentrates or grass silage. Linolei
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4bd5d751cffda2b89692d93693c833da
https://doi.org/10.1016/j.meatsci.2004.01.010
https://doi.org/10.1016/j.meatsci.2004.01.010
Publikováno v:
Meat Science. 55:149-159
The effect of varying the n-3 polyunsaturated fatty acid (PUFA) composition of lamb muscle on the formation of aroma volatiles during cooking has been examined. The meat was obtained from four groups of Suffolk and Soay lambs fed different supplement
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::31b6ce49c5587d0b829cc1de11eb3c3d
https://doi.org/10.1016/s0309-1740(99)00137-0
https://doi.org/10.1016/s0309-1740(99)00137-0
Publikováno v:
Journal of Agricultural and Food Chemistry. 47:1619-1625
The effect of n-3 polyunsaturated fatty acids (PUFAs) in beef muscle on the composition of the aroma volatiles produced during cooking was measured. The meat was obtained from groups of steers fed different supplementary fats: (i) a palm-oil-based co
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::55ebd63e6feb3d6d1519006cd72f5664
https://doi.org/10.1021/jf980718m
https://doi.org/10.1021/jf980718m
Publikováno v:
Journal of Agricultural and Food Chemistry. 45:3603-3607
Over 50 alkylthiazoles and alkyl-3-thiazolines are reported for the first time in the headspace volatiles from pressure-cooked beef steaks. The substituents in the 4- and 5-positions were methyl or ethyl, while the 2-position contained isopropyl, iso
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::558f8b512f851b806bef0ff571328919
https://doi.org/10.1021/jf970066m
https://doi.org/10.1021/jf970066m
Publikováno v:
Nigde Omer Halisdemir University Journal of Engineering Sciences / Niğde Ömer Halisdemir Üniversitesi Mühendislik Bilimleri Dergisi. 2024, Vol. 13 Issue 3, p1056-1073. 18p.