Papers mentioning tamarind 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 research is to study the difference in chemical changes during fermentation, between the new fermentation processes. Aroma descriptors and sensorial assessments can be effecti... Read full abstract on PubMed →
Marinating is one of the most common methods of pre-processing meat. Appropriate selection of marinade ingredients can influence the physicochemical properties of the meat and can... Read full abstract on PubMed →
Food cannot be only considered a combination of constituents with different nutritional values, but its relevance for humans can be fully understood by also taking into account oth... Read full abstract on PubMed →
Drying operations in food industry are responsible for a large share of the energy consumption. To reduce energy use we should shift towards a more efficient drying technology, for... Read full abstract on PubMed →
Detoxifying phenolic leachates containing 3,5-xylenol (3,5-dimethylphenol, DMP) is challenging due to limited electron transfer and microbial inhibition. A biochar-microbe coupling... Read full abstract on PubMed →
This study systematically analyzed the chemical composition of vine tea using LC-MS and GC-MS to determine its optimal harvest time and key antioxidant compounds. By employing mass... Read full abstract on PubMed →
This study employed headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS) and liquid chromatography-mass spectrometry (LC-MS) for non-targeted... Read full abstract on PubMed →
Pretreatments such as low temperature blanching and/or calcium soaking affect the cooked texture of vegetal food. In the work, lotus rhizomes (Nelumbo nucifera Gaertn.) were pretre... Read full abstract on PubMed →
BACKGROUND: Tamarindus indica (T. indica) is a medicinal plant with many biological activities including anti-diabetic, hypolipidaemic and anti-bacterial activities. A recent study... Read full abstract on PubMed →
Wood/biomass smoke particulate materials (WBSPM) are pneumotoxic, but the mechanisms by which these materials affect lung cells are not fully understood. We previously identified t... Read full abstract on PubMed →
Oxidative coupling reactions take place during the passage of xylenols through a laboratory-scale helophyte-based constructed wetland system. Typical coupling product groups includ... Read full abstract on PubMed →
A mixture of xylenols (2,6-, 3,4-, 3,5-) was subjected to laboratory-scale constructed wetland treatment using helophytes. Conversion efficiencies under aerobic conditions ranged f... Read full abstract on PubMed →
A simple and selective method was developed for determination of the concentration of 2,4-xylenol in river and sea water samples using gas chromatography/mass spectrometry (GC/MS).... Read full abstract on PubMed →
Development of low temperature catalytic pyrolysis technology for heated tobacco sheets is expected to increase the aroma of heated tobacco products and improve their overall smoki... Read full abstract on PubMed →
Background: The deficiency of energy, protein, and other beneficial nutrients during pregnancy causes chronic energy deficiency (CED). This condition increases the chance of having... Read full abstract on PubMed →
It is well established that a wide range of reductones is formed in the course of the Maillard reaction and that these substances contribute to the oxidative stability of food. The... Read full abstract on PubMed →
During processing and storage of industrial processed cheese, odorous compounds are formed. Some of them are potentially unwanted for the flavour of the product. To reduce the appe... Read full abstract on PubMed →
The reaction between Amadori compounds and cysteine was investigated. When 1-deoxymaltulosyl-glycine (glycyl-fructosyl-glucose) was heated at 100 degrees C with cysteine in a neutr... Read full abstract on PubMed →
Maltose and lactose react with methylammoniumacetate in a hot aqueous solution giving a dark brown mixture of products. 1,2-dimethyl-3-hydroxy-4-pyridone (5) can be isolated from t... Read full abstract on PubMed →
<h4>Introduction</h4>The proliferation of dietary supplement use among athletes has heightened concerns over inadvertent doping due to contamination with substances prohibited by t... 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.