An in vitro-based hazard assessment of liquid smoke food flavourings.
Sign Up to like & getrecommendations! Published in 2021 at "Archives of toxicology"
DOI: 10.1007/s00204-021-03190-1
Abstract: Liquid smoke products are widely used as a food additive to create a desired smoke flavour. These products may contain hazardous chemicals generated during the wood-burning process. However, the toxic effects of these types of… read more here.
Keywords: liquid smoke; genotoxicity; extracted samples; non extracted ... See more keywords
Exploring the Mechanism of Liquid Smoke and Human Taste Perception Based on the Synergy of the Electronic Tongue, Molecular Docking, and Multiple Linear Regression
Sign Up to like & getrecommendations! Published in 2020 at "Food Biophysics"
DOI: 10.1007/s11483-020-09632-0
Abstract: The flavor and peculiarity of modern smoked meat products must be adjusted and controlled with the use of liquid smoke. In this study, to explore the interaction between human taste receptors and flavor components, an… read more here.
Keywords: liquid smoke; taste; human taste; molecular docking ... See more keywords
Impact of lysine and liquid smoke as flavor enhancers on the quality of low-fat Bologna-type sausages with 50% replacement of NaCl by KCl.
Sign Up to like & getrecommendations! Published in 2017 at "Meat science"
DOI: 10.1016/j.meatsci.2016.09.001
Abstract: Low-fat Bologna-type sausages were produced with 50% of NaCl replaced by KCl and with addition of lysine and/or liquid smoke as flavor enhancers. The influence of sodium reduction on technological, physicochemical, and microbiological properties was… read more here.
Keywords: liquid smoke; lysine liquid; low fat; addition ... See more keywords
Nanoparticles of Liquid Smoke Rice Husk Inhibit Porphyromonas gingivalis.
Sign Up to like & getrecommendations! Published in 2022 at "European journal of dentistry"
DOI: 10.1055/s-0042-1749154
Abstract: OBJECTIVE Utilization of liquid smoke rice husk can be used as an alternative treatment because of the antimicrobial properties. Advances in drug delivery systems are increasingly developing to increase the bioavailability of drugs and reduce… read more here.
Keywords: rice husk; smoke rice; concentration; liquid smoke ... See more keywords
In Silico Study of Liquid Smoke Rice Husk against COVID-19.
Sign Up to like & getrecommendations! Published in 2022 at "European journal of dentistry"
DOI: 10.1055/s-0042-1750776
Abstract: OBJECTIVES Liquid smoke rice husk has been researched and proved to consist of antibacterial, analgesic, anti-inflammatory, and growth factor stimulatory properties. By these complex properties, the liquid smoke rice hull is able to purpose as… read more here.
Keywords: rice husk; covid; smoke rice; liquid smoke ... See more keywords
The Anti-Staphylococcus aureus Effect of Combined Echinophora platyloba Essential Oil and Liquid Smoke in Beef.
Sign Up to like & getrecommendations! Published in 2017 at "Food technology and biotechnology"
DOI: 10.17113/ftb.55.01.17.4633
Abstract: In the current study, the antibacterial effect of Echinophora platyloba essential oil and common liquid smoke (individually and in combination) against Staphylococcus aureus in beef meat samples is investigated. Using an automated microbiological growth analyser… read more here.
Keywords: essential oil; oil liquid; liquid smoke; oil ... See more keywords
THE EFFECTIVENESS OF LIQUID SMOKE PRODUCED FROM PALM KERNEL SHELLS PYROLYSIS AS A NATURAL PRESERVATIVE IN FISH BALLS
Sign Up to like & getrecommendations! Published in 2018 at "International Journal of Geomate"
DOI: 10.21660/2018.47.06109
Abstract: This study investigated the utilization of liquid smoke as a natural preservative in fish balls without reducing their nutrition and aesthetic value. The liquid smoke used in this research was obtained through pyrolysis of palm… read more here.
Keywords: liquid smoke; fish balls; palm kernel; natural preservative ... See more keywords
Effects of liquid smoke preparations on shelf life and growth of wild type mold and Aspergillus flavus in a model semi moist pet food
Sign Up to like & getrecommendations! Published in 2023 at "Frontiers in Microbiology"
DOI: 10.3389/fmicb.2023.1154765
Abstract: Liquid smoke is a naturally derived flavor component and preservative with known antimicrobial properties. To our knowledge, there is a paucity of information on antifungal potential of liquid smoke against toxigenic fungi like Aspergillus flavus… read more here.
Keywords: growth; pet food; moist pet; liquid smoke ... See more keywords
Treatments with Liquid Smoke and Certain Chemical Constituents Prevalent in Smoke Reduce Phloem Vascular Sectoriality in the Sunflower with Improvement to Growth
Sign Up to like & getrecommendations! Published in 2022 at "International Journal of Molecular Sciences"
DOI: 10.3390/ijms232012468
Abstract: Many higher plants possess a physiological organization that is based upon the carbon economy of their parts. While photosynthates are partitioned according to the relative strength of the plant’s sink tissues, in many species there… read more here.
Keywords: constituents prevalent; sectoriality; liquid smoke; phloem ... See more keywords