Papers mentioning butter or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
Male mice on a diet supplemented with thioproline (l-thiazolidine-4-carboxylic acid), a physiological metabolite of 5-hydroxytryptamine, at 2.0 g/kg of food from 28 weeks of age an... Read full abstract on PubMed →
Diets with partial replacement of sulfur amino acids by thiazolidine-4-carboxylate or 2-phenylthiazolidine-4-carboxylate were fed to normal and to rhabdomyosarcoma-bearing rats (me... Read full abstract on PubMed →
Ciglitazone, 5-[4-(1-methylcyclohexylmethoxy) benzyl]-thiazolidine-2,4-dione, is a new hypoglycemic agent orally active in the obese-hyperglycemic animal models. In C57BL/6J-ob/ob... Read full abstract on PubMed →
CP8) was employed to ferment chickpea flour to obtain a standardized starter culture (sourdough) for breadmaking. In accordance with toxin-typed strain identification, all isolates... Read full abstract on PubMed →
A gelled emulsion ingredient based on high oleic sunflower oil (20%) and an isolated soy protein suspension were used in the elaboration of a cake to avoid the use of ingredients o... Read full abstract on PubMed →
fermentation and maturation that could be used in the future for better fermentation control and improvement of quality attributes. Read full abstract on PubMed →
. The relative standard deviations for intra-day and inter-day precision were 2.4-4.7% and 2.6-3.4%, respectively. In the present work, the UA-TFME method was successfully applied... Read full abstract on PubMed →
Oxidative reactions during cooking and gastrointestinal digestion of meat and fish lead to the formation of various lipid- and protein oxidation products, some of which are toxic.... Read full abstract on PubMed →
Chocolate manufacture includes a complex tempering procedure to direct the crystallization of cocoa butter towards the formation of fat crystal networks with specific polymorphism,... Read full abstract on PubMed →
A bioelectronic nose device based on micelle-stabilized olfactory receptors is developed for the selective discrimination of a butter flavor substance in commercial fermented alcoh... Read full abstract on PubMed →
The present study was carried out to enhance shelf life of pasteurized cream using Echinophora platyloba essential oil (EEO) and lycopene. For this purpose, two concentrations of E... Read full abstract on PubMed →
There is an interest in the development of an antioxidant packaging fully biodegradable to increase the shelf life of food products. An active film from cassava starch bio-based, i... Read full abstract on PubMed →
As a well-commercialized and utilized non-Saccharomyces yeast, Torulaspora delbruineckii is gaining increasing relevance in the winemaking industry. However, its ability to produce... Read full abstract on PubMed →
Recently, fermented feed materials (FFM) have gained attention for their potential to improve overall performance in piglets. In this study, the effect of supplementing FFM to the... Read full abstract on PubMed →
An objective sensory evaluation of extra virgin olive oil (EVOO), involving the chemical characterization of positive attributes, is of interest. These attributes are objectively d... Read full abstract on PubMed →
The leaf of moso bamboo (Phyllostachys pubescens Mazel) is rich in odorant compounds, which is important natural materials for the production of flavor. It also contains phenolic a... Read full abstract on PubMed →
This study investigated the possible linkage between spinach metabolic biomarkers and their safety and quality during minimally processing and storage. Spinach leaves were treated... Read full abstract on PubMed →
Hydrothermal liquefaction (HTL) of algal biomass is a promising approach for renewable biofuel production. The actual study investigates the effects of reaction temperature (225-32... Read full abstract on PubMed →
Natural products are essential in drug discovery and have diverse applications in biotechnology. Naturally derived compounds are widely recognized as lead candidates in conventiona... Read full abstract on PubMed →
Herbivorous insects employ host plant volatile blends as cue for host recognition. Adults of Aulacophora foveicollis Lucas (Coleoptera: Chrysomelidae) feed on leaves, flowers, and... Read full abstract on PubMed →
All paper metadata — titles, authors, journals, years, DOIs — is public bibliographic information. Abstract snippets shown are truncated to fewer than 200 characters and link to the original source on PubMed or the publisher. We never reproduce full text.
Sources: PubMed (US National Library of Medicine), Semantic Scholar, Europe PMC, CORE. Papers are selected by targeted search queries for each ingredient and compound in our database.