Papers mentioning corn grits or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
The rapid growth of the microbrewery sector, driven by the increasing demand for craft beers, has highlighted the importance of managing brewing residues to ensure environmental an... Read full abstract on PubMed →
During consumption, the breakdown of food in the mouth results in the release of molecules responsible for flavor perception. The mechanisms underlying this release, as well as the... Read full abstract on PubMed →
<h4>Background</h4>Alcoholic beverages have been popular for thousands of years due to their unique flavors and cultural significance. However, the industry's high profit margins h... Read full abstract on PubMed →
<h4>Introduction</h4>Sunflower sclerotinia rot caused by <i>Sclerotinia sclerotiorum</i> poses a significant threat to global agriculture. This study investigates Streptomyces ahy... Read full abstract on PubMed →
Plant-based products are gaining increasing popularity, making a vegetarian diet a fundamental part of nutrition among many social groups. The aim of this study was to assess the q... Read full abstract on PubMed →
Thermoplastic extrusion is important in processing a wide variety of food products. In this paper, the effects of different extrusion conditions, addition of vegetable oil and the... Read full abstract on PubMed →
Unconventional protein sources are currently extensively studied as food ingredients. This study aimed to evaluate the effect of 1.5% and 3% field cricket powder (GB) and 2-8% of i... Read full abstract on PubMed →
[EN] Currently, extrudates are considered unhealthy products, being characterized as high in calories; rich in fat, sugar, and salt; and low in nutritional compounds. The aim of th... Read full abstract on PubMed →
The fresh flavor of a beer brand is one of its most important quality parameters and should be retained as long as possible through shelf-life. Early stages of beer production can... Read full abstract on PubMed →
The aim of this study was to determine the effects of pig fodder supplementation on lipid oxidation of Longissimus dorsi (L. dorsi ) after frozen storage at -20 °C ± 1 °C for nine... Read full abstract on PubMed →
The effects of the moisture content of the raw material, extrusion temperature and screw speed on flavor retention, sensory acceptability and structure of corn grits extrudates fla... Read full abstract on PubMed →
Corn grits that were supplemented with isovaleraldehyde, ethyl butyrate, butyric acid and flavour enhancers were extruded under different processing conditions. Volatile compounds... Read full abstract on PubMed →
BACKGROUND: Cereal-based snacks are usually low in protein and other nutrients. Increased health awareness of consumers has led the food industry to develop fortified snacks with f... Read full abstract on PubMed →
Improved flavor characteristics of soy protein hydrolysates are needed so that soy protein ingredients with valuable properties can be used in food applications. The primary object... Read full abstract on PubMed →
We conducted a survey of aflatoxin B1, B2, G1, and G2, ochratoxin A, and fumonisin B1, B2, and B3 contamination in various foods on the retail market in Japan in 2004 and 2005. The... Read full abstract on PubMed →
The major odorants from soy protein-based pellets and foams were investigated. Soy-based pellets were extruded from commercial soy protein isolates at 1000C. The pellets were therm... Read full abstract on PubMed →
BACKGROUND: The influence of sugar intake on the risk of colorectal cancer (CRC) remains controversial, and there is a need to investigate the heterogeneity of effects among racial... Read full abstract on PubMed →
α-amylase is an endonucleoside hydrolase that hydrolyzes the α-1, 4-glycosidic bonds inside polysaccharides, such as starch, to generate oligosaccharides, dextrins, maltotriose, ma... Read full abstract on PubMed →
Pullulanases are the most important industrial group of enzymes in family 13 glycosyl hydrolases. They hydrolyze either α-1,6 and α-1,4 or both glycosidic bonds in pullulan as well... Read full abstract on PubMed →
Wheat is a staple crop, consumed worldwide as a major source of starch and protein. Global intake of wheat has increased in recent years, and overall, wheat is considered to be a h... Read full abstract on PubMed →
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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.