Zobrazeno 1 - 10
of 29
pro vyhledávání: '"Terry L. Peppard"'
Publikováno v:
PLoS ONE, Vol 7, Iss 11, p e50798 (2012)
Food materials designated as "Generally Recognized as Safe" (GRAS) are attracting the attention of researchers in their attempts to systematically identify compounds with putative health-related benefits. In particular, there is currently a great dea
Externí odkaz:
https://doaj.org/article/974ad7e03a034b0cbfad1b0700b74183
Publikováno v:
Flavour and Fragrance Journal. 30:288-294
Emulsions are widely used in beverage products and typically impart cloudiness to the beverage. Nanoemulsions have the potential to provide a transparent appearance to the beverage. The objective of the present study was to investigate the formation
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7856bface49b53f097981acbc451da2d
https://doi.org/10.1002/ffj.3244
https://doi.org/10.1002/ffj.3244
Publikováno v:
Flavour and Fragrance Journal. 30:218-223
There is a constant interest in finding alternatives to gum arabic in flavour and beverage industries. The ability to prepare beverage-cloud emulsions using a layer-by-layer deposition technique was developed with extremely low usage levels of protei
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::45a4afdb02788e2dcfa6c7e37bd87970
https://doi.org/10.1002/ffj.3231
https://doi.org/10.1002/ffj.3231
Autor:
Fabian López-Vallejo, Karina Martinez-Mayorga, Terry L. Peppard, José L. Medina-Franco, Austin B. Yongye
Publikováno v:
Journal of Agricultural and Food Chemistry. 61:7507-7514
Bioactive food compounds can be both therapeutically and nutritionally relevant. Screening strategies are widely employed to identify bioactive compounds from edible plants. Flavor additives contained in the so-called FEMA GRAS (generally recognized
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a53b66a7a47a7c915df509cb3f57c7af
https://doi.org/10.1021/jf401019b
https://doi.org/10.1021/jf401019b
Autor:
Karina Martinez-Mayorga, Radleigh G. Santos, Marc A. Giulianotti, Terry L. Peppard, José L. Medina-Franco, Austin B. Yongye
Publikováno v:
Journal of Chemometrics. 25:550-560
Flavor perception involves, among a number of physiological and psychological processes, the recognition of chemicals by olfactory and taste receptors. The highly complex and multidimensional nature of flavor perception challenges our ability to both
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7d0fdfdbe3d9ae4388a4318c6e6b2ccf
https://doi.org/10.1002/cem.1399
https://doi.org/10.1002/cem.1399
Publikováno v:
Journal of Agricultural and Food Chemistry. 53:388-392
Three commonly used flavor industry solvents (propylene glycol, triacetin, and triethyl citrate) were tested for their capacity to interfere with the ability of α-, β-, and γ-cyclodextrin to form molecular inclusion complexes with flavors. Six fla
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8aeb4c942e2664cae4158f3c7b83764c
https://doi.org/10.1021/jf0488716
https://doi.org/10.1021/jf0488716
Publikováno v:
Journal of Food Science. 69:FCT334-FCT341
Headspace gas chromatography analysis of a series of flavore milks and yogurts indicated that addition of β-cyclodextrin to nonfat products results to flavor-release profiles similar to those of corresponding higher-fat-content products, suggesting
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::207e55cab52e7fa4bf45e8daf8018b1e
https://doi.org/10.1111/j.1365-2621.2004.tb06336.x
https://doi.org/10.1111/j.1365-2621.2004.tb06336.x
Publikováno v:
Journal of Food Science. 69:FCT58-FCT62
Four flavorants were complexed individually with β-cyclodextrin, and the resulting inclusion complexes were used to flavor hard candy, fruit leathers, and angel food cake. Flavor retention during preparation using complexed and liquid flavor forms w
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b1e18083d0e11f666d433160eba468ab
https://doi.org/10.1111/j.1365-2621.2004.tb17856.x
https://doi.org/10.1111/j.1365-2621.2004.tb17856.x
Publikováno v:
Journal of Food Science. 68:1234-1239
Release of 6 flavor molecules from cyclodextrins (CyDs) was studied in 3.6% aqueous ethanol over the temperature range 5 to 85°C. Headspace measurements of l-menthol, ethyl butyrate, ethyl hexanoate, benzaldehyde, citral, and methyl anthranilate abo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8a426fe7267292c8bd1981e1ee0aabb2
https://doi.org/10.1111/j.1365-2621.2003.tb09631.x
https://doi.org/10.1111/j.1365-2621.2003.tb09631.x
Publikováno v:
ACS Symposium Series ISBN: 9780841230699
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::842c123f7491755c0ad253a77e537e13
https://doi.org/10.1021/bk-2015-1191.ch021
https://doi.org/10.1021/bk-2015-1191.ch021
