butyrum

butter Google Patents: Butter having excellent flavor and high content of nonfat milk solids, and method for producing same PubMed: Clarifying the butter Boletes: a new genus, Butyriboletus, is established to accommodate Boletus sect. Appendiculati, and six new species are described. PubMed: Diacetyl: Occurrence, Analysis, and Toxicity. PubMed: Evaluation of engineering controls for the mixing of flavorings containing diacetyl and other volatile ingredients. PubMed: Palatability and stability of shortbread made with low saturated fat content. PubMed: Fatty acid and sensory profiles of Caciocavallo cheese as affected by management system. PubMed: Evaluation of antiradical activity of different cocoa and chocolate products: relation with lipid and protein composition. PubMed: Volatile organic compounds profile during milk fermentation by Lactobacillus pentosus and correlations between volatiles flavor and carbohydrate metabolism. PubMed: Increased respiratory disease mortality at a microwave popcorn production facility with worker risk of bronchiolitis obliterans. PubMed: In vitro propagation of peanut (Arachis hypogaea L.) by shoot tip culture. PubMed: Flavor and antioxidant capacity of peanut paste and peanut butter supplemented with peanut skins. PubMed: Lingual tactile acuity and food texture preferences among children and their mothers. PubMed: Consumer perception and sensory effect of oxidation in savory-flavored yogurt enriched with n-3 lipids. PubMed: Selection of groundnut variety for making a good quality peanut butter. PubMed: Sensory evaluation ratings and moisture contents show that soy is acceptable as a partial replacement for all-purpose wheat flour in peanut butter graham crackers. PubMed: Main odorants in Jura flor-sherry wines. Relative contributions of sotolon, abhexon, and theaspirane-derived compounds. PubMed: Theobroma cacao L., "The food of the Gods": quality determinants of commercial cocoa beans, with particular reference to the impact of fermentation. PubMed: Discovery of new lactones in sweet cream butter oil. PubMed: Flavor evaluation of yak butter in Tsinghai-Tibet Plateau and isolation of microorganisms contributing flavor. PubMed: General food semiochemicals attract omnivorous German cockroaches, Blattella germanica. PubMed: Emission of diacetyl (2,3 butanedione) from natural butter, microwave popcorn butter flavor powder, paste, and liquid products. PubMed: Investigation of interactions between texture and ortho- and retronasal olfactory stimuli using psychophysical and electrophysiological approaches. PubMed: Characterization and quantification of odor-active compounds in unsaturated fatty acid/conjugated linoleic acid (UFA/CLA)-enriched butter and in conventional butter during storage and induced oxidation. PubMed: Solid-phase microextraction for the determination of volatile compounds in the spoilage of raw ground beef. PubMed: Diacetyl exposures in the flavor manufacturing industry. PubMed: Evaluation of the butter flavoring chemical diacetyl and a fluorochemical paper additive for mutagenicity and toxicity using the mammalian cell gene mutation assay in L5178Y mouse lymphoma cells. PubMed: A case of flavor-induced lung disease. PubMed: The effect of refrigerated and frozen storage on butter flavor and texture. PubMed: Sensory properties of meal replacement bars and beverages made from whey and soy proteins. PubMed: Optimization of trans-resveratrol concentration and sensory properties of peanut kernels by slicing and ultrasound treatment, using response surface methodology. PubMed: Effect of cold storage and packaging material on the major aroma components of sweet cream butter. PubMed: Fixed obstructive lung disease among workers in the flavor-manufacturing industry--California, 2004-2007. PubMed: Front-face fluorescence measurement of photosensitizers and lipid oxidation products during the photooxidation of butter. PubMed: Identification of the characteristics that drive consumer liking of butter. PubMed: Popcorn-worker lung caused by corporate and regulatory negligence: an avoidable tragedy. PubMed: Identification of the key aroma compounds in cocoa powder based on molecular sensory correlations. PubMed: Inverse gas chromatographic evaluation of the influence of soy protein on the binding of selected butter flavor compounds in a wheat soda cracker system. PubMed: Sensory evaluation of whey and sweet cream buttermilk. PubMed: Sensory, functional, and analytical comparisons of whey butter with other butters. PubMed: Compositional and functional properties of buttermilk: a comparison between sweet, sour, and whey buttermilk. PubMed: Effect of vacuum-condensed or ultrafiltered milk on pasteurized process cheese. PubMed: Effect of culture conditions on production of butter flavor compounds by Pediococcus pentosaceus and Lactobacillus acidophilus in semisolid maize-based cultures. PubMed: Chemical, physical, and sensory properties of dairy products enriched with conjugated linoleic acid. PubMed: Evaluation of antioxidant capacity of cereal brans. PubMed: Physical and sensory properties of dairy products from cows with various milk fatty acid compositions. PubMed: Synthesis of the racemate and both enantiomers of massoilactone. PubMed: Physical and processing properties of milk, butter, and cheddar cheese from cows fed supplemental fish meal. PubMed: Antimicrobial properties of commercial annatto extracts against selected pathogenic, lactic acid, and spoilage microorganisms. PubMed: Composition and flavor of milk and butter from cows fed fish oil, extruded soybeans, or their combination. PubMed: Composition and properties of milk and butter from cows fed fish oil. PubMed: Effects of milk fat, cocoa butter, or selected fat replacers on flavor volatiles of chocolate ice cream. PubMed: Effect of milk fat, cocoa butter, and whey protein fat replacers on the sensory properties of lowfat and nonfat chocolate ice cream. PubMed: Flavor release from salad dressings: sensory and physicochemical approaches in relation with the structure. PubMed: Systemic allergic reaction following ingestion of undeclared peanut flour in a peanut-sensitive woman. PubMed: Diacetyl formation by lactic bacteria. PubMed: Sensory properties of chocolate and their development. PubMed: Chocolate: a flavor and texture unlike any other. PubMed: Chilean hazelnut butter, a new alternative for consumers. PubMed: Effects of diet containing extruded full-fat soybeans or butter on the growth, composition, and sensory characteristics of pork. PubMed: Composition and flavor of milk and butter from cows fed unsaturated dietary fat and receiving bovine somatotropin. PubMed: Insulin potentiating factor and chromium content of selected foods and spices. PubMed: Effect of microwave and conventional baking on yellow cakes. PubMed: Influence of similarly flavored milk replacers and starters on calf starter consumption and growth. PubMed: Free fatty acids and the flavor of dairy products. PubMed: GREEN FLAVOR DEFECT IN LACTIC STARTER CULTURES. PubMed: Influence of soybeans on the flavor of milk, cream, and butter, and on the body and texture of butter.