Papers mentioning carob or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
This study aimed to characterize the chemical and sensory profiles of juices from six distinct samples, representing five minor Apulian fruit species (apple, fig, plum, carob, and... Read full abstract on PubMed →
Agri-food industries generate substantial quantities of side streams such as peels, pods, seeds, and leaves. Traditionally regarded as waste, these by-products are now recognized a... Read full abstract on PubMed →
Brea gum is a food additive with potential for economic and environmental sustainability. It may be used in plant-based formulations, such as chocolate desserts, but achieving acce... Read full abstract on PubMed →
Roasted carob pulp is known for its faint cocoa-like flavor. Although it exhibits potential as a cocoa replacer, its cocoa-like aroma and bitter taste are weaker than those of conv... Read full abstract on PubMed →
Roasted carob flour is a sustainable ingredient rich in dietary fiber, polyphenols, and pinitol, offering potential for both food and pharmaceutical applications. However, its high... Read full abstract on PubMed →
Although natural spices are widely applied for their complex aromas and flavors, the molecular mechanisms that drive these sensory perceptions remain obscure, leaving the selection... Read full abstract on PubMed →
Roasted carob pulp (Ceratonia siliqua) is a cocoa substitute known for its faint cocoa-like resemblance. However, the cocoa-carob flavour gap remains poorly uncharacterised. This s... Read full abstract on PubMed →
The granary weevil <i>Sitophilus granarius</i> (L.) is one of the most serious primary insect pests of stored products. When <i>S. granarius</i> present in grains, various volatile... Read full abstract on PubMed →
Residues of ethylene oxide (EO), a banned fumigant in the EU, were found at amounts above the maximum residue limit (MRL) in carob (locust) bean gum (additive E410). The pesticide... Read full abstract on PubMed →
BACKGROUND: Honey has a very important commercial value for producers as a natural product. Honey aroma is formed from the contributions of several volatile compounds, which are in... Read full abstract on PubMed →
Carob flour has been used in the production of a wide range of functional food formulations such as bakery goods either as a natural sweetener or food ingredient that, when roasted... Read full abstract on PubMed →
Biogenic volatile organic compounds (VOCs) contribute to the communication, growth, breeding, and defense of plant; their role in plant kingdom is vital. Carob tree is cultivated m... Read full abstract on PubMed →
Cocoa is one of the most important cultivated crops worldwide both in production and processing. But due to the change in weather conditions, pest and diseases, producers are looki... Read full abstract on PubMed →
BACKGROUND: α-Dicarbonyl compounds (α-DCs) such as 3-deoxyglucosone (3-DG) and glucosone are markers of both Maillard and degradation reactions of sugars and also of certain enzyma... Read full abstract on PubMed →
CONTEXT: A total of 32 essential oils and resins were added individually to experimental cigarettes. OBJECTIVE: A battery of tests was used to compare the toxicity of mainstream sm... Read full abstract on PubMed →
Although it is already known that carob fibre contains several classes of polyphenolic substances, a comprehensive analysis of these has not been conducted to date. Therefore, the... Read full abstract on PubMed →
Introduction: gas production technique, the effect of including eight agro-industrial by-products (carob, grape, two types of olive pomace, citrus pulp, tomato, and hazelnut skin)... Read full abstract on PubMed →
< 0.05) compared to the control lambs. The inclusion of Cp in the lamb's diet, up to 30%, did not lead to meat deterioration and improved certain quality parameters, including a he... Read full abstract on PubMed →
The goal of this study was to explore the potential of carob extracts to act as lipid inhibitors in model food systems. First, the extraction efficacy of fourteen solvents on the p... Read full abstract on PubMed →
< 0.001). In conclusion, CFE-enriched meat shows, for the first time, hypoglycemic and hypolipidemic effects in STZ-NAD animals fed high cholesterol/high saturated-fat diets. Likew... 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.