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Academic Journal

Characterization of the physicochemical changes and volatile compound fingerprinting during the chicken sugar-smoking process.

  • Authors : Chang H; State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo, China 315211; Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo, China 315211.

Subjects: Chickens* ; Cooking*/Cooking*/Cooking*/methods ; Meat Products*/Meat Products*/Meat Products*/analysis

  • Source: Poultry science [Poult Sci] 2021 Jan; Vol. 100 (1), pp. 377-387. Date of Electronic Publication: 2020 Oct 08.Publisher: Elsevier Country of Publication: England NLM ID: 0401150 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1525-3171

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Academic Journal

Processing of coconut sap into sugar syrup using rotary evaporation, microwave, and open-heat evaporation techniques.

  • Authors : Asghar MT; Department of Process and Food Engineering, Universiti Putra Malaysia, Serdang, Malaysia.; Department of Farm Machinery and Power, University of Agriculture, Faisalabad, Pakistan.

Subjects: Cocos/Cocos/Cocos/*chemistry ; Cooking/Cooking/Cooking/*methods ; Sugars/Sugars/Sugars/*analysis

  • Source: Journal of the science of food and agriculture [J Sci Food Agric] 2020 Aug; Vol. 100 (10), pp. 4012-4019. Date of Electronic Publication: 2020 May 20.Publisher: John Wiley & Sons Country of Publication: England NLM ID: 0376334 Publication Model: Print-Electronic Cited Medium: Internet ISSN:

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Academic Journal

Formation and Antioxidant Activity of Maillard Reaction Products Derived from Different Sugar-amino Acid Aqueous Model Systems of Sesame Roasting.

  • Authors : Liu HM; College of Food Science and Technology, Henan University of Technology.; Han YF

Subjects: Amino Acids* ; Antioxidants* ; Hot Temperature*

  • Source: Journal of oleo science [J Oleo Sci] 2020 Apr 03; Vol. 69 (4), pp. 391-401. Date of Electronic Publication: 2020 Mar 03.Publisher: Japan Oil Chemists' Society Country of Publication: Japan NLM ID: 101175339 Publication Model: Print-Electronic Cited Medium: Internet

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Academic Journal

Effect of Roasting and Storage on the Formation of Maillard Reaction and Sugar Degradation Products in Hazelnuts ( Corylus avellana L.).

  • Authors : Taş NG; Food Quality and Safety (FoQuS) Research Group, Department of Food Engineering , Hacettepe University , Beytepe Campus , 06800 , Ankara , Turkey.; Gökmen V

Subjects: Cooking/Cooking/Cooking/*methods ; Corylus/Corylus/Corylus/*chemistry ; Food Storage/Food Storage/Food Storage/*methods

  • Source: Journal of agricultural and food chemistry [J Agric Food Chem] 2019 Jan 09; Vol. 67 (1), pp. 415-424. Date of Electronic Publication: 2018 Dec 18.Publisher: American Chemical Society Country of Publication: United States NLM ID: 0374755 Publication Model: Print-Electronic Cited Medium: Internet

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Academic Journal

Influences of superheated steam roasting on changes in sugar, amino acid and flavour active components of cocoa bean (Theobroma cacao).

  • Authors : Zzaman W; Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Pulau Pinang, Malaysia.; Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet, Bangladesh.

Subjects: Amino Acids/Amino Acids/Amino Acids/*chemistry ; Cacao/Cacao/Cacao/*chemistry ; Cooking/Cooking/Cooking/*methods

  • Source: Journal of the science of food and agriculture [J Sci Food Agric] 2017 Oct; Vol. 97 (13), pp. 4429-4437. Date of Electronic Publication: 2017 Apr 05.Publisher: John Wiley & Sons Country of Publication: England NLM ID: 0376334 Publication Model: Print-Electronic Cited Medium: Internet ISSN:

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Academic Journal

A Targeted LC-MS/MS Method for the Simultaneous Detection and Quantitation of Egg, Milk, and Peanut Allergens in Sugar Cookies.

  • Authors : Boo CC; U.S. Food and Drug Administration, Center for Food Safety and Applied Nutrition, 5001 Campus Dr., College Park, MD 20740.; Parker CH

Subjects: Cooking* ; Peanut Hypersensitivity*; Allergens/Allergens/Allergens/*analysis

  • Source: Journal of AOAC International [J AOAC Int] 2018 Jan 01; Vol. 101 (1), pp. 108-117. Date of Electronic Publication: 2017 Dec 05.Publisher: Oxford University Press Country of Publication: England NLM ID: 9215446 Publication Model: Print-Electronic Cited Medium: Internet ISSN:

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Periodical

TRIBE TO TABLE.

Subjects: Sherman, Sean, 1974-; Cooking; Indigenous peoples

  • Source: New Yorker. 9/19/2022, Vol. 98 Issue 29, p22-28. 7p. 1 Color Photograph, 4 Cartoon or Caricatures.

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Academic Journal

Formation and reduction of 5-hydroxymethylfurfural at frying temperature in model system as a function of amino acid and sugar composition.

  • Authors : Kavousi P; Department of Food Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia; Teckno Azma, Accredited Laboratory in Fats and Oils, Tehran, Iran.

Subjects: Cooking*/Cooking*/Cooking*/methods ; Hot Temperature*; Amino Acids/Amino Acids/Amino Acids/*analysis

  • Source: Food chemistry [Food Chem] 2015 Sep 01; Vol. 182, pp. 164-70. Date of Electronic Publication: 2015 Mar 05.Publisher: Elsevier Applied Science Publishers Country of Publication: England NLM ID: 7702639 Publication Model: Print-Electronic Cited Medium:

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Periodical

beyond table sugar.

Subjects: SUGAR; NATURAL sweeteners; SUGARCANE products

  • Source: Health (Time Inc. Health). Dec2003, Vol. 17 Issue 10, p119-124. 4p. 5 Color Photographs.

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  • 1-10 of  93,383 results for ""SUGAR""