Papers mentioning kidney beans or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
Metabolites produced by an altered gut microbiota might mediate the effects in the brain. Among metabolites, the fecal volatile organic compounds (VOCs) are considered to be potent... Read full abstract on PubMed →
3-Methylbutanal, a key volatile compound contributing to the nutty flavor of cheese, was primarily produced through the microbial catabolism of leucine. This study focused on the m... Read full abstract on PubMed →
3-Methylbutanal is a key volatile compound that imparts a nutty flavor to Cheddar cheese. Lactococcus lactis has been successfully applied as a starter to increase the level of 3-m... Read full abstract on PubMed →
Branched chain aldehyde, 3-methylbutanal is associated as a key flavor compound with many hard and semi-hard cheese varieties. The presence and impact of this flavor compound in br... Read full abstract on PubMed →
In this study, we demonstrated the effect of different dissolved oxygen concentrations (DOC) on cell growth and intracellular biosynthesis of 3-methylbutanal from leucine catabolis... Read full abstract on PubMed →
Carnobacterium maltaromaticum strains are widely found in food including fish, meat and some dairy products. Producing a malty/chocolate like aroma due to 3-methylbutanal from the... Read full abstract on PubMed →
Quantitative control of aroma generation during the Maillard reaction presents great scientific and industrial interest. Although there have been many studies conducted in simplifi... Read full abstract on PubMed →
3-Methylbutanal is a volatile aldehyde which in the rat is derived, at least in part, from colonic bacterial breakdown of leucine. It has been proposed as a toxin of importance in... Read full abstract on PubMed →
Olfaction is employed by the fruit fly, Drosophila melanogaster, to differentiate safe from harmful foods and for other behaviors. Here, we show that ultraviolet (UV) or blue light... Read full abstract on PubMed →
The title compound (ethyl vanillin), C(9)H(10)O(3), an important food additive and flavouring agent approved by FAO/WHO, has a vanilla odor four times that of vanillin and shows an... Read full abstract on PubMed →
The unique flavors of different fruits depend upon complex blends of soluble sugars, organic acids, and volatile organic compounds. 2-Phenylethanol and phenylacetaldehyde are major... Read full abstract on PubMed →
The volatile compounds, 2-phenylacetaldehyde and 2-phenylethanol, are important for the aroma and flavor of many foods, such as ripe tomato fruits, and are also major constituents... Read full abstract on PubMed →
Safe and eco-friendly preservatives are crucial to preventing food spoilage and illnesses, as foodborne diseases caused by pathogens result in approximately 600 million cases of il... Read full abstract on PubMed →
ε-Poly-l-lysine (ε-PL) is a natural homo-poly(amino acid) which can be produced by microorganisms. With the advantages in broad-spectrum antimicrobial activity, biodegradability, a... Read full abstract on PubMed →
Background: L-lysine is widely used in the feed, food, and pharmaceutical industries, and screening for high L-lysine-producing strains has become a key goal for the industry. Meth... Read full abstract on PubMed →
L-lysine is one of the amino acids necessary for humans and animals and widely used in food processing, pharmaceutical preparations and feed additives. In recent years, rational de... Read full abstract on PubMed →
The naturally occurring homo-polyamide biopolymer, ε-poly-L-lysine (ε-PL) consists of 25-35 L-lysine residues with amide linkages between α-carboxyl groups and ε-amino groups. ɛ-PL... Read full abstract on PubMed →
Epsilon-poly-L-lysine (EPL) is an antimicrobial peptide with low mammalian toxicity; thus, it is commonly used as food preservative. Here, the capacity of EPL to improve the effica... Read full abstract on PubMed →
ε-poly-L-lysine (ε-PL) is a naturally occurring poly(amino acid) of varying polymerization degree, which possesses excellent antimicrobial activity and has been widely used in food... Read full abstract on PubMed →
Pseudocereals are gluten-free, nutrient-dense raw materials that are being considered for the production of gluten-free products, especially bread. This study proposes a gluten-fre... 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.