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8 полученные результаты
"Popcorn worker's lung" in Britain in a man making potato crisp flavouring.
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This case involves a 36 year old non-smoker who worked in a factory producing food flavourings for potato crisps. He developed exertional breathlessness associated with fixed airway obstruction shortly after an uncharacteristically high exposure to the food flavouring chemical diacetyl.
Endophytic and ectophytic potato-associated bacterial communities differ in structure and antagonistic function against plant pathogenic fungi.
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Differences between endophytic and ectophytic bacterial communities with stress on antagonistic bacteria, were studied by comparing the composition of communities isolated from the rhizosphere, phyllosphere, endorhiza and endosphere of field-grown potato plants using a multiphasic approach. Terminal
"Popcorn worker's lung" in Britain in a man making potato crisp flavouring.
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The case history is presented of a patient who developed "popcorn worker's lung" following exposure to 2,3-butanedione (diacetyl). Other similar cases are reviewed, and it is concluded that "food flavourer's lung" may be a more suitable diagnostic label.
Short communication: Flavor and flavor stability of cheese, rennet, and acid wheys.
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Dried whey ingredients are valuable food ingredients but potential whey sources are underutilized. Previous work has established flavor and flavor stability differences in Cheddar and Mozzarella wheys, but little work has compared these whey sources to acid or rennet wheys. The objective of this
Microcapsules from starch granules.
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A preparation of microcapsules from granular potato starch by its prolonged (up to 48 h) soaking in water is proposed. The effects of temperature and size of granules is studied. Such treatment removes the amorphous part of the granule interior, forming empty domains inside granules. Material
Effect of emulsion characteristics on the release of aroma as detected by sensory evaluation, static headspace gas chromatography, and electronic nose.
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The effects of emulsion structure and composition of the matrix on the release of linalool (nonpolar) and diacetyl (polar) were studied using sensory evaluation, static headspace gas chromatography, and an electronic nose. The matrices used were water, rapeseed oil, and eight oil-in-water emulsions
Relation between PROP taster status and fat perception, touch, and olfaction.
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We tested the hypothesis that fat perception (sensitivity to and preferences for fat) may be linked to 6-n-propylthiouracil (PROP) taster status as a result of differences in trigeminal innervation of the oral cavity. In addition, we examined the relationship between taster status and sensitivity to
Influence of cofermentation by amylolytic Lactobacillus plantarum and Lactococcus lactis strains on the fermentation process and rheology of sorghum porridge.
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Amylolytic lactic acid bacteria (ALAB) can potentially replace malt in reducing the viscosity of starchy porridges. However, the drawback of using ALAB is their low and delayed amylolytic activity. This necessitates searching for efficient ALAB and strategies to improve their amylolytic activity.
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