Papers mentioning molasses 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 effects of different roasting conditions (180 °C/70 min (T180), 210 °C/50 min (T210), and 240 °C/30 min (T240) on the qualities of orange-fleshed sweet potato (OFSP) were explo... Read full abstract on PubMed →
This study investigated the impact of 3-methylbutanal (0, 60, 120, 180, 240, and 300 μg/kg) on aroma and neural responses in fermented sausages. Among 33 volatiles identified, 3-me... Read full abstract on PubMed →
Processed brown sugar is produced by combining non-centrifugal cane sugar (NCS), raw sugar, and molasses. The present study aimed to examine the effects of NCS and raw sugar blendi... Read full abstract on PubMed →
To increase the flavour complexity and overall quality of pure raspberry fruit wine, a novel composite fruit wine was developed using <i>Cyperus esculentus</i> meal saccharificatio... Read full abstract on PubMed →
This study evaluated the effect of dietary supplementation with different levels of spray-dried phenolic compounds, extracted from olive mill wastewater, on the volatile compound p... Read full abstract on PubMed →
The contemporary food landscape is defined by a critical imperative: to develop sustainable, nutritious, and sensorially appealing products that meet evolving consumer demands for... Read full abstract on PubMed →
The current article emphasized on cultural conditions for Alcaligenes sp. NCIM 5085 to synthesize Polyhydroxybutyrate (PHB) from sugar industry waste during batch fermentation. Alc... Read full abstract on PubMed →
UNLABELLED: ObjectivesFlavoured products are especially appealing to youth and contribute to the onset of waterpipe smoking and continued use of waterpipe tobacco. The goal of data... Read full abstract on PubMed →
In this study, sugarcane molasses essential oils (SMEOs) were extracted by microwave-assisted hydrodistillation (MAHD); the components of SMEOs were identified and analyzed by gas... Read full abstract on PubMed →
Collecting blood-fed mosquitoes to monitor pathogen presence or to gather information on the host blood meal is often challenging. Fermenting molasses can be used to produce carbon... Read full abstract on PubMed →
Selected yeasts for coffee fermentation are correlated with changes in chemical compounds and beverage sensory characteristics. This work aimed to evaluate the chemical and sensory... Read full abstract on PubMed →
Huanglongbing (HLB) disease has reduced orange yield and flavor quality in Florida. Orange juice (OJ) and peel molasses (PM) compounds are "from the named fruit" (FTNF) and were te... Read full abstract on PubMed →
Biostimulation of petroleum reservoir to improve oil recovery has been conducted in a large number of oilfields. However, the roles and linkages of organic nutrients, inorganic sal... Read full abstract on PubMed →
N-3 long-chain (LC) PUFA are known to be beneficial for human development and health. These properties explain the increasing interest in promoting n-3 LC PUFA deposition in bovine... Read full abstract on PubMed →
The main hindrance in the use of polyhydroxyalkanoates (PHAs) as a replacement for existing petroleum-based plastics is their high production cost. The carbon source accounts for 5... Read full abstract on PubMed →
Many research studies have demonstrated the feasibility and efficacy of fertilization with nitrogen and phosphorus to combat oil spills in marine environments. Rapid dilution of wa... Read full abstract on PubMed →
, each with varying dominance levels. These microorganisms play essential roles in metabolizing sugars, generating acids, and contributing to the distinctive flavor profile of komb... Read full abstract on PubMed →
for actin at a conversion degree from 0.1 to 0.9. The proteins of the dry meat obtained by osmotic dehydration in molasses could be described as partly unfolded as they retain the... Read full abstract on PubMed →
The aim of this study was to assess if molasses could modify VFA production and the rumen microbial community in vitro. Three beet (treatment Beet) and three cane (treatment Cane)... Read full abstract on PubMed →
> 95%) with the ingredient's levels of LS samples. While the PV, aw, and acidity of optimized LS did not change even after 90-day storage at 4°C, it showed viscoelastic properties... 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.