cereal flavor

cereal & snack flavors cereal flavor (fruit ring) cereal flavor systems cereal flavors cereal systems and flavors springalys D100 / 0 - PW PubMed: State of the Art in Gluten-Free Research. PubMed: The palatability of cereal based nutritional supplements in cancer patients. PubMed: Characteristics of traditional Chinese shanlan wine fermentation. PubMed: Barriers and facilitators for consumer adherence to the dietary guidelines for Americans: the HEALTH study. PubMed: Milk composition and flavor under different feeding systems: a survey of dairy farms. PubMed: Increase in β-ionone, a carotenoid-derived volatile in zeaxanthin-biofortified sweet corn. PubMed: Effect of flaxseed flour incorporation on the physical properties and consumer acceptability of cereal bars. PubMed: Breeding research on sake yeasts in Japan: history, recent technological advances, and future perspectives. PubMed: Identification of aroma active compounds of cereal coffee brew and its roasted ingredients. PubMed: Inhibitory effect of cinnamon powder on pathogen growth in laboratory media and oriental-style rice cakes (sulgidduk). PubMed: Quality of frankfurter-type sausages with added pig skin and wheat fiber mixture as fat replacers. PubMed: The impact of postharvest interventions on the color stability and, subsequently, the palatability of beef from cattle fed wet distillers grain. PubMed: Effects of worts treated with proteases on the assimilation of free amino acids and fermentation performance of lager yeast. PubMed: Enrichment of vanillin in barley malt by hydrolysis in high temperature and high pressure steam. PubMed: Influence of endogenous ferulic acid in whole wheat flour on bread crust aroma. PubMed: Lactic acid bacteria producing B-group vitamins: a great potential for functional cereals products. PubMed: Study of EDTA intake of children for potential use of FeNaEDTA for breakfast cereal fortification. PubMed: Microstructural, physical, and sensory impact of starch, inulin, and soy protein in low-fat gluten and lactose free white sauces. PubMed: Identification of tartary buckwheat tea aroma compounds with gas chromatography-mass spectrometry. PubMed: Utilization of African grains for sourdough bread making. PubMed: Effect of timing and duration of salt treatment during growth of a fragrant rice variety on yield and 2-acetyl-1-pyrroline, proline, and GABA Levels. PubMed: Red mold, diabetes, and oxidative stress: a review. PubMed: Use of dried distillers grains throughout a beef production system: effects on stocker and finishing performance, carcass characteristics, and fatty acid composition of beef. PubMed: Preparation of Chaga medicinal mushroom, Inonotus obliquus-fermented rice using solid-state fermentation and its taste quality and antioxidant property. PubMed: Rice hull smoke extract inactivates Salmonella Typhimurium in laboratory media and protects infected mice against mortality. PubMed: Phenotypic and genotypic characteristics of lactic acid bacteria isolated from sour congee in Inner Mongolia of China. PubMed: Changes in volatile compound composition of Antrodia camphorata during solid state fermentation. PubMed: Effect of modification of the kilning regimen on levels of free ferulic acid and antioxidant activity in malt. PubMed: Development of a beef flavor lexicon and its application to compare the flavor profile and consumer acceptance of rib steaks from grass- or grain-fed cattle. PubMed: Antioxidant activities of Korean rice wine concentrates. PubMed: Influence of wheat milling on low-hydration bread quality developed by sheeting rolls. PubMed: Pilot-scale technology development, nutritional and consumer assessment of whole-multigrain cookies as influenced by fructan inclusion. PubMed: Quality and sensory characteristics of hard red wheat after residential storage for up to 32 y. PubMed: Influence of biopolymer emulsifier type on formation and stability of rice bran oil-in-water emulsions: whey protein, gum arabic, and modified starch. PubMed: Evaluation of the technological characteristics and bread-making quality of alternative wheat cereals in comparison with common and durum wheat. PubMed: Quantification of volatile compounds in Chinese soy sauce aroma type liquor by stir bar sorptive extraction and gas chromatography-mass spectrometry. PubMed: Quality and storage stability of extruded puffed corn-fish snacks during 6-month storage at ambient temperature. PubMed: Effect of meat washing on the development of impact odorants in fish miso prepared from spotted mackerel. PubMed: A recombinant α-dioxygenase from rice to produce fatty aldehydes using E. coli. PubMed: Metatranscriptome analysis for insight into whole-ecosystem gene expression during spontaneous wheat and spelt sourdough fermentations. PubMed: 2D-HPLC and MALDI-TOF/TOF analysis of barley proteins glycated during brewing. PubMed: Breeding an amylolytic yeast strain for alcoholic beverage production. PubMed: Quantification of 2-acetyl-1-pyrroline in rice by stable isotope dilution assay through headspace solid-phase microextraction coupled to gas chromatography-tandem mass spectrometry. PubMed: Physicochemical properties and consumer acceptance of wheat-germinated brown rice bread during storage time. PubMed: Germination conditions affect selected quality of composite wheat-germinated brown rice flour and bread formulations. PubMed: Les Maîtres de l'Orge: the proteome content of your beer mug. PubMed: Flavor lexicon for sensory descriptive profiling of different rice types. PubMed: Develop a novel method for removing fusel alcohols from rice spirits using nanofiltration. PubMed: Volatile compounds and the changes in their concentration levels during storage in beers containing varying malt concentrations. PubMed: Comparison of composition and sensory properties of 80% whey protein and milk serum protein concentrates. PubMed: Effect of halotolerant starter microorganisms on chemical characteristics of fermented chum salmon (Oncorhynchus keta) sauce. PubMed: Effects of lipase, lipoxygenase, peroxidase and free fatty acids on volatile compound found in boiled buckwheat noodles. PubMed: Effects on egg quality traits of genotype and diets with mussel meal or wheat-distillers dried grains with solubles. PubMed: A review of fatty acid profiles and antioxidant content in grass-fed and grain-fed beef. PubMed: Characterization of aroma compounds in Chinese rice wine Qu by solvent-assisted flavor evaporation and headspace solid-phase microextraction. PubMed: Effects of feeding diets containing increasing content of corn distillers dried grains with solubles to grower-finisher pigs on growth performance, carcass composition, and pork fat quality. PubMed: RNA-silencing enzymes Pol IV and Pol V in maize: more than one flavor? PubMed: Fenugreek bread: a treatment for diabetes mellitus. PubMed: High-temperature natural antioxidant improves soy oil for frying. PubMed: [Quality of cookies formulated with extruded rice bran in substitution to wheat flour and cassava starch]. PubMed: Loss of function of a proline-containing protein confers durable disease resistance in rice. PubMed: Properties of duck meat sausages supplemented with cereal flours. PubMed: Finishing steers on winter annual ryegrass (Lolium multiflorum Lam.) with varied levels of corn supplementation I: effects on animal performance, carcass traits, and forage quality. PubMed: Shelf life of packaged bakery goods--a review. PubMed: A quantitative structure-property relationship study of the release of some esters and alcohols from barley and oat beta-glucan matrices. PubMed: Effects of increasing levels of dried corn distillers grains with solubles on growth performance, carcass characteristics, and meat quality of yearling heifers. PubMed: Composition of peats used in the preparation of malt for scotch whisky productioninfluence of geographical source and extraction depth. PubMed: Sensory optimization of broken-rice based snacks fortified with protein and fiber. PubMed: Relating sensory descriptors to volatile components in flavor of specialty rice types. PubMed: Beer volatile compounds and their application to low-malt beer fermentation. PubMed: Antioxidants in bakery products: a review. PubMed: Diversity of the bacterial community found in samma-narezushi (saury narezushi) revealed by the 16S rRNA gene clone library. PubMed: Elimination of trypsin inhibitor activity and beany flavor in soy milk by consecutive blanching and ultrahigh-temperature (UHT) processing. PubMed: Biosynthetic mechanism of 2-acetyl-1-pyrroline and its relationship with Delta1-pyrroline-5-carboxylic acid and methylglyoxal in aromatic rice (Oryza sativa L.) callus. PubMed: Review of methods for the reduction of dietary content and toxicity of acrylamide. PubMed: Reducing acrylamide precursors in raw materials derived from wheat and potato. PubMed: Badh2, encoding betaine aldehyde dehydrogenase, inhibits the biosynthesis of 2-acetyl-1-pyrroline, a major component in rice fragrance. PubMed: Release and evaporation of volatiles during boiling of unhopped wort. PubMed: Influence of the addition of raspberry seed extract on changes in the volatile pattern of stored model breakfast cereal. PubMed: Preparation of low-fat uptake doughnut by dry particle coating technique. PubMed: Influence of lipids in the generation of phenylacetaldehyde in wort-related model systems. PubMed: Differential regulation of grain sucrose accumulation and metabolism in Coffea arabica (Arabica) and Coffea canephora (Robusta) revealed through gene expression and enzyme activity analysis. PubMed: Comparison of odor-active compounds from six distinctly different rice flavor types. PubMed: Analysis and comparison of the bacterial community in fermented grains during the fermentation for two different styles of Chinese liquor. PubMed: The carotenoid cleavage dioxygenase 1 enzyme has broad substrate specificity, cleaving multiple carotenoids at two different bond positions. PubMed: Consumer acceptance of an extruded soy-based high-protein breakfast cereal. PubMed: Lactobacillus reuteri CRL 1100 as starter culture for wheat dough fermentation. PubMed: Effects of supplemental fat on growth performance and quality of beef from steers fed corn finishing diets. PubMed: Chemical and sensory properties of beef of known source and finished on wet distillers grains diets containing varying types and levels of roughage. PubMed: The use of whey or skimmed milk powder in fortified blended foods for vulnerable groups. PubMed: Characterization of volatile aroma compounds in cooked black rice. PubMed: Pasture intake improves the performance and meat sensory attributes of free-range broilers. PubMed: Characterization of volatiles in unhopped wort. PubMed: Water solubility of flavor compounds influences formation of flavor inclusion complexes from dispersed high-amylose maize starch. PubMed: Variability in the release of free and bound hydroxycinnamic acids from diverse malted barley (Hordeum vulgare L.) cultivars during wort production. PubMed: Sensory profiles of bread made from paired samples of organic and conventionally grown wheat grain. PubMed: Effects of yeast and bran on phytate degradation and minerals in rice bread. PubMed: Sensory properties of meal replacement bars and beverages made from whey and soy proteins. PubMed: Consumer-based optimization of a third-generation product made from peanut and rice flour. PubMed: Effects of steeping conditions of waxy rice on the physical and sensory characteristics of gangjung (a traditional Korean oil-puffed snack). PubMed: Chemical composition of the volatile extract and antioxidant activities of the volatile and nonvolatile extracts of Egyptian corn silk (Zea mays L.). PubMed: Effects of grain processing and dietary lipid source on performance, carcass characteristics, plasma fatty acids, and sensory properties of steaks from finishing cattle. PubMed: Evaluation of rice flour for use in vanilla ice cream. PubMed: Effect of heat treatment on the antioxidant activity, color, and free phenolic acid profile of malt. PubMed: Physiological analysis of yeast cells by flow cytometry during serial-repitching of low-malt beer fermentation. PubMed: Kinetics of formation of three indicators of the maillard reaction in model cookies: influence of baking temperature and type of sugar. PubMed: Comparative studies on storage stability of ferrous iron in whole wheat flour and flat bread (naan). PubMed: Fortification of all-purpose wheat-flour tortillas with calcium lactate, calcium carbonate, or calcium citrate is acceptable. PubMed: Correlation of malt quality parameters and beer flavor stability: multivariate analysis. PubMed: Chemical components, palatability, antioxidant activity and antimutagenicity of oncom miso using a mixture of fermented soybeans and okara with Neurospora intermedia. PubMed: Simultaneous control of apparent extract and volatile compounds concentrations in low-malt beer fermentation. 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: Go for the grains. Choose whole grains to boost the fiber, nutrients, and flavor of your meals. PubMed: Feeding Infants and Toddlers Study: the types of foods fed to Hispanic infants and toddlers. PubMed: On-line MS/MS monitoring of acrylamide generation in potato- and cereal-based systems. PubMed: Enzymatic hydrogenation of trans-2-nonenal in barley. PubMed: Characterization of (E,E,Z)-2,4,6-nonatrienal as a character impact aroma compound of oat flakes. PubMed: Identification of 2,4,6-trichloroanisole (TCA) causing a musty/muddy off-flavor in sake and its production in rice koji and moromi mash. PubMed: Characterization of 9-fatty acid hydroperoxide lyase-like activity in germinating barley seeds that transforms 9(S)-hydroperoxy-10(E),12(Z)-octadecadienoic acid into 2(E)-nonenal. PubMed: Antioxidant properties of kilned and roasted malts. PubMed: Headspace solid phase microextraction and gas chromatography-olfactometry dilution analysis of young and aged Chinese "Yanghe Daqu" liquors. PubMed: Meat quality responses to feeding distiller's grains to finishing Holstein steers. PubMed: Effect of culture conditions on production of butter flavor compounds by Pediococcus pentosaceus and Lactobacillus acidophilus in semisolid maize-based cultures. PubMed: Pasta made from durum wheat semolina fermented with selected lactobacilli as a tool for a potential decrease of the gluten intolerance. PubMed: Consumer acceptability of conjugated linoleic acid-enriched milk and cheddar cheese from cows grazing on pasture. PubMed: Genetic and environmental determinants of bitter perception and sweet preferences. PubMed: Effects of supplemental fat on growth performance and quality of beef from steers fed barley-potato product finishing diets: I. Feedlot performance, carcass traits, appearance, water binding, retail storage, and palatability attributes. PubMed: Influence of the brewing process on furfuryl ethyl ether formation during beer aging. PubMed: Odor-active headspace components in fermented red rice in the presence of a monascus species. PubMed: Evaluation of antioxidant capacity of cereal brans. PubMed: Flavor of vinegars. Especially on the volatile components. PubMed: Characterization of a multifunctional methyltransferase from the orchid Vanilla planifolia. PubMed: Effects of diet and feed withdrawal on the sensory descriptive and instrumental profiles of broiler breast fillets. PubMed: Sensory characterization of a ready-to-eat sweetpotato breakfast cereal by descriptive analysis. PubMed: Ferulic acid release and 4-vinylguaiacol formation during brewing and fermentation: indications for feruloyl esterase activity in Saccharomyces cerevisiae. PubMed: Genomic organization of a novel root alliinase gene, ALL1, in onion. PubMed: [Chemical and sensory characterization of cakes enriched with dietary fiber and micronutrient for the elderly]. PubMed: Flavor enhancement as a tool for increasing pleasantness and intake of a snack product among the elderly. PubMed: [Super sweet corn hybrid sh2 adaptability for industrial canning process]. PubMed: Release characteristics of flavor from spray-dried powder in boiling water and during rice cooking. PubMed: [Super sweet corn hybrids adaptability for industrial processing. I freezing]. PubMed: Sweet and sour preferences during childhood: role of early experiences. PubMed: Influence of physicochemical interactions between amylose and aroma compounds on the retention of aroma in food-like matrices. PubMed: Quantitation of odor-active compounds in rye flour and rye sourdough using stable isotope dilution assays. PubMed: Quantitative model studies on the efficiency of precursors in the formation of cooling-active 1-pyrrolidinyl-2-cyclopenten-1-ones and bitter-tasting cyclopenta-[b]azepin-8(1H)-ones. PubMed: Effect of kilning on the antioxidant and pro-oxidant activities of pale malts. PubMed: Role of oral sensory signals in determining meal size in lean women. PubMed: Identification and quantification of aroma-active components that contribute to the distinct malty flavor of buckwheat honey. PubMed: Precursors of 2-acetyl-1-pyrroline, a potent flavor compound of an aromatic rice variety. PubMed: Effect of temperature and pH on the generation of flavor volatiles in extrusion cooking of wheat flour. PubMed: Comparison of key aroma compounds in cooked brown rice varieties based on aroma extract dilution analyses. PubMed: [Fortification and evaluation of the nixtamal tortillas]. PubMed: Relationships between antioxidant activity, color, and flavor compounds of crystal malt extracts. PubMed: Evaluation of pumpkin seed products for bread fortification. PubMed: Protein-enriched spaghetti fortified with corn gluten meal. PubMed: Prenatal and postnatal flavor learning by human infants. PubMed: Flavor production from a non-stick oil by moulds. PubMed: Changes in the volatile profile of oats induced by processing. PubMed: Effect of sesame seed flour on millet biscuit characteristics. PubMed: Growth of nisin-producing lactococci in cooked rice supplemented with soybean extract and its application to inhibition of Bacillus subtilis in rice miso. PubMed: Effect of Agouti-related protein delivered to the dorsomedial nucleus of the hypothalamus on intake of a preferred versus a non-preferred diet. PubMed: Aroma extract dilution analysis of a beeflike process flavor from extruded enzyme-hydrolyzed soybean protein. PubMed: Acceptability of extrusion cooked cereal/legume weaning food supplements to Ghanaian mothers. PubMed: Cinnamaldehyde content in foods determined by gas chromatography-mass spectrometry. PubMed: Development of rancidity in wheat germ analyzed by headspace gas chromatography and sensory analysis. PubMed: Effects of graded levels of potato by-products in barley- and corn-based beef feedlot diets: II. Palatability. PubMed: Palatability of wethers fed an 80% barley diet processed at different ages and of yearling wethers grazed on native range. PubMed: Antimicrobial activity of carvacrol toward Bacillus cereus on rice. PubMed: Effects of food processing on the thermodynamic and nutritive value of foods: literature and database survey. PubMed: Performance and meat quality of beef steers fed corn-based or bread by-product-based diets. PubMed: Biscuit-making potential of millet/pigeon pea flour blends. PubMed: Determination of acceptability of flavored oat bran frankfurters by older adults. PubMed: Sorption of volatile flavor compounds by microcellular cereal starch. PubMed: Volatile components in stored rice [Oryza sativa (L.)] of varieties with and without lipoxygenase-3 in seeds. PubMed: Volatile flavor components of rice cakes. PubMed: Analysis of volatile compounds and their contribution to flavor in cereals. PubMed: Experience with a flavor in mother's milk modifies the infant's acceptance of flavored cereal. PubMed: Fermentation of low-salt miso as affected by supplementation with ethanol. PubMed: Effect of ethanol in feed on milk flavor and chemical composition. PubMed: [Storage and use of antioxidants in cereal and peanut bars]. PubMed: Effects of forage vs grain feeding on carcass characteristics, fatty acid composition, and beef quality in Limousin-cross steers when time on feed is controlled. PubMed: [Shelf-life and sensorial evaluation of corn tortillas, made with preservatives and texture conditioners]. PubMed: Shelf-life of pre-cooked rice oral rehydration salt packets. PubMed: Flavor generation during extrusion cooking. PubMed: The addition of oat fiber and natural alternative sweeteners in the manufacture of plain yogurt. PubMed: Preference for flavored wheat straw by lambs conditioned with intraruminal infusions of acetate and propionate. PubMed: Development and evaluation of a chicken breakfast sausage manufactured with mechanically deboned chicken meat. PubMed: Effect of soy-fortification method on the fermentation characteristics and nutritional quality of fermented maize meal. PubMed: Chemical and sensory evaluation of vegetable milks from African yam bean Sphenostylis stenocarpa (Hochst ex A Rich) Harms and maize (Zea mays L.). PubMed: Preference for flavored wheat straw by lambs conditioned with intraruminal administrations of sodium propionate. PubMed: Preference of sheep for foods varying in flavors and nutrients. PubMed: Food preference and acceptance of novel foods by lambs depend on the composition of the basal diet. PubMed: Characteristics of milk and reduced fat cheddar cheese from cows fed extruded soybeans and niacin. PubMed: Lipid oxidation on foods. PubMed: [The use of deffated corn germ in flour manufactured to bakery products]. PubMed: Silage or limit-fed grain growing diets for steers: I. Growth and carcass quality. PubMed: Soy protein products: processing and use. PubMed: Formulation and characterization of dry mixes based on dehydrated fresh high-lysine corn. PubMed: Supplementation of irradiated and non-irradiated cowpea bean (Vigna unguiculata L. Walp) protein with cereal proteins. Supplementation of soup with a protein blend of appropriate nutritional value. PubMed: Studies on jicama juice processing. PubMed: Antiemetic drugs attenuate food aversions in sheep. PubMed: [Substitution of wheat flour by defatted palm meal flour, rich source of dietetic fiber in the preparation of cookies and breads]. PubMed: Oat beta-glucan-amylodextrins: preliminary preparations and biological properties. PubMed: Relative preference for starch and sugar in rats. PubMed: [Chemical characteristics and uses of instant corn flour II]. PubMed: Miso from peas (Pisum sativum) and beans (Phaseolus vulgaris) of domestic origin. Fermented foods from agricultural products in Europe. II. PubMed: Wheat products as acceptable substitutes for rice. PubMed: Tempeh: a mold-modified indigenous fermented food made from soybeans and/or cereal grains. PubMed: Starch flavor: apparent discrimination between amylopectin and amylose by rats. PubMed: Quinoa flour in baked products. PubMed: [Nutritional and sensory evaluation of macaroni supplemented with fish protein concentrate]. PubMed: Development and characterization of rice bran cookies. PubMed: Development of an infant food product based on fermented milk, cereals and soybean. PubMed: Maillard reactions: nonenzymatic browning in food systems with special reference to the development of flavor. PubMed: Development of an enzymatic fish hydrolysate and its use in instant soup bases. PubMed: [Effect of the extrusion process on the functional characteristics and protein quality of quinua (Chenopodium quinoa, Willd)]. PubMed: Chemical, biochemical, and biological significance of polyphenols in cereals and legumes. PubMed: [Formulation of a rice-based beverage of high nutritive value]. PubMed: Taste preferences and their relation to obesity in dogs and cats. PubMed: Wild rice: the Indian's staple and the white man's delicacy. PubMed: Furans in foods. PubMed: Quality characteristics of wheat-bran chiffon cakes. PubMed: Food extrusion. PubMed: [Shortened dough development of wheat bread and its influence on flavor. 3. Influence of yeast quantity]. PubMed: [Shortened dough development of wheat bread and its influence on flavor. 2. Alkanols as aroma index]. PubMed: [Gas chromatographic flavor analysis of flour, sour dough and bread]. PubMed: [Flavor enhancement in rye bread by pre-baking]. PubMed: [Shortened dough preparation of wheat bread and its effect on the flavor. 1. Carbonyl compounds and ethanol]. PubMed: Chemical nature of malty flavor and aroma produced by Streptococcus lactis var. maltigenes. PubMed: [The taste of bread, a special problem of cereal product flavor].