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Showing 1 to 17 of 17 found. | Sort by date

1 Developments in the active packaging of foods
article 1999    
Author: Vermeiren, L. · Devlieghere, F. · Beest, M. van · Kruijf, N. de · Debevere, J.
Keywords: Nutrition · Antioxidant · Carbon dioxide · Ethylene · Europe · Flavor · Food packaging · Oxygen
[Abstract]

2 PROP sensitivity reflects sensory discrimination between custard desserts
article 2007    
Author: Wijk, R.A. de · Dijksterhuis, G. · Vereijken, P. · Prinz, J.F. · Weenen, H.
Keywords: Nutrition · Biomedical Research · Consumers · Discriminability · Flavor · Noise · Panelists · PROP · Response variance · Sensory · Signal · Texture
[Abstract]

3 The FEMA GRAS assessment of α,β-unsaturated aldehydes and related substances used as flavor ingredients
article 2008    
Author: Adams, T.B. · Gavin, C.L. · Taylor, S.V. · Waddell, W.J. · Cohen, S.M. · Feron, V.J. · Goodman, J. · Rietjens, I.M.C.M. · Marnett, L.J. · Portoghese, P.S. · Smith, R.L.
Keywords: Nutrition · α,β-Unsaturated aldehydes · FEMA GRAS · Flavor ingredients · Genotoxicity · 2 hexenal · aldehyde · flavoring agent · sorbic acid · carcinogenicity · chemical analysis · flavor · genotoxicity · hydrolysis · reproductive toxicity · review · safety · Aldehydes · Animals · Carcinogens · Flavoring Agents · Food Analysis · Humans · Mutagens · Reproduction · Animalia
[Abstract]

4 Texture, not flavor, affects the expected satiation of dairy products
article 2011    
Author: Hogenkamp, P.S. · Stafleu, A. · Mars, M. · Brunstrom, J.M. · Graaf, C. de
Keywords: Nutrition · Dairy Products · Flavor · Food and Nutrition · Healthy Living · Life · PHS - Pharmacokinetics & Human Studies · EELS - Earth, Environmental and Life Sciences
[Abstract]

5 Texture of semi-solids; sensory and instrumental measurements on vanilla custard desserts
article 2003    
Author: Wijk, R.A. de · Gemert, L.J. van · Terpstra, M.E.J. · Wilkinson, C.L.
Keywords: Nutrition · Food technology · Creaminess · Custard desserts · Fat · Instrumental measurements · PCA · PLSR · Sensory attributes · carrageenan · starch · analytic method · controlled study · dairy product · fat content · flavor · food analysis · food quality · human · human experiment · review · sensory evaluation · sweetness · taste · viscosity
[Abstract]

6 Sensory sub-attributes of creamy mouthfeel in commercial mayonnaises, custard desserts and sauces
article 2005    
Author: Weenen, H. · Jellema, R.H. · Wijk, R.A. de
Keywords: Nutrition · Analytical research · Creamy · Mouthfeel · PLS · Taste/flavour · Texture · flavoring agent · article · association · cheese · clip · consumer · controlled study · dairy product · flavor · food preference · food texture · human · ingestion · mouth · multivariate analysis · odor · quantitative analysis · rating scale · sensation · sensory evaluation · smelling · sweetness
[Abstract]

7 The effect of oral and product temperature on the perception of flavor and texture attributes of semi-solids
article 2003    
Author: Engelen, L. · Wijk, R.A.de · Prinz, J.F. · Janssen, A.M. · Weenen, H. · Bosman, F.
Keywords: Nutrition Packaging · Food and Chemical Risk Analysis · Semi-solids · Temperature · Texture perception · adult · article · controlled study · female · flavor · human · human experiment · lipid diet · low fat diet · male · normal human · perception · sensation · temperature · thickness · Adolescent · Adult · Body Temperature · Dietary Fats · Female · Food Technology · Humans · Male · Mouth · Stereognosis · Taste · Temperature · Temperature Sense · Viscosity
[Abstract]

8 Amount of ingested custard dessert as affected by its color, odor, and texture
article 2004    
Author: Wijk, R.A. de · Polet, I.A. · Engelen, L. · Doorn, R.M. van · Prinz, J.F.
Keywords: Nutrition · Physiological Sciences · Amount ingested · Creaminess · First bite · Human perception · Olfaction · Oral texture · Vision · Benzaldehyde · Adult · Bite · Color · Cream · Flavor · Food · Human · Ingestion · Melting point · Normal human · Odor · Perception · Priority journal · Smelling · Sucking · Thickness · Viscosity · Vision · Adult · Analysis of Variance · Appetite Regulation · Color · Eating · Female · Food Preferences · Humans · Male · Smell · Touch · Viscosity
[Abstract]

9 A procedure for the safety evaluation of natural flavor complexes used as ingredients in food: essential oils
article 2005    
Author: Smith, R.L. · Cohen, S.M. · Doull, J. · Feron, V.J. · Goodman, J.I. · Marnett, L.J. · Portoghese, P.S. · Waddell, W.J. · Wagner, B.M. · Hall, R.L. · Higley, N.A. · Lucas-Gavin, C. · Adams, T.B.
Keywords: Nutrition Safety · Food and chemical risk analysis · Chemical mixtures · Essential oils · Natural flavor complexes · Safety evaluation · Flavoring agent · Unclassified drugs · Chemical composition · Chemical structure · Chemotaxonomy · Food processing · Food safety · Gastrointestinal absorption · Genotoxicity · Health hazards · Metabolism · Risk assessment · Consumer product safety · Drug evaluation · Flavoring agents · Food industry · Food technology
[Abstract]

10 Amino acid-catalysed retroaldol condensation: The production of natural benzaldehyde and other flavour compounds
article 2004    
Author: Wolken, W.A.M. · Tramper, J. · Werf, M.J. van der
Keywords: Biology · Biotechnology · α,β-unsaturated aldehydes · Benzaldehyde · Natural flavour production · Retroaldol condensation · Aldehydes · Aromatic compounds · Catalysis · Condensation · pH effects · Retroaldol condensation · Amino acids · Acetaldehyde · Acetone · Aldehyde · Amino acid · Benzaldehyde · Butyraldehyde · Cinnamaldehyde · Citral · Crotonaldehyde · Glycine · Hexobarbital · Aldol reaction · Catalysis · Chemical reaction · Chemical structure · Controlled study · Flavor · Food quality · PH · Structure analysis · Synthesis
[Abstract]

11 Control of bioflavour and safety in fermented sausages : first results of a European project
article 2000    
Author: Demeyer, D. · Raemaekers, M. · Rizzo, A. · Holck, A. · Smedt, A. de · Brink, B. ten · Hagen, B. · Montel, C. · Zanardi, E. · Murbrekk, E. · Leroy, F. · Vandendriessche, F. · Lorentsen, K. · Venema, K. · Sunesen, L. · Stahnke, L. · Vuyst, L. de · Talon, R. · Chizzolini, R. · Eerola, S.
Keywords: Nutrition · Amines · Bacteriocins · Dry fermented sausage · Flavour · Lipid oxidation · Lipolysis · Proteolysis · 2 acetyl 1 pyrroline · Amino acid metabolism · Amino acid · Bacteriocin · Belgium · Fatty acid · Fermented product · Flavor · Food safety · Hexanal · Italy · Meat · Norway · Odor control · Protein hydrolysis · Quality control · Triceps brachii
[Abstract]

12 The role of α-amylase in the perception of oral texture and flavour in custards
article 2004    
Author: Wijk, R.A.de · Prinz, J.F. · Engelen, L. · Weenen, H.
Keywords: Nutrition · Physiological Sciences · α-Amylase · Acarbose · CMC · Creaminess · Enzymatic starch breakdown · Flavour release · Humans · Oral texture sensations · acarbose · amylase · amylase inhibitor · carboxymethylcellulose · starch · article · cream · flavor · food · food quality · human · human experiment · melting point · normal human · perception · priority journal · saliva · sensation · task performance · Vanilla · viscosity · Acarbose · Adolescent · Adult · alpha-Amylase · Dose-Response Relationship, Drug · Enzyme Inhibitors · Female · Food · Humans · Male · Mouth · Saliva · Starch · Taste · Viscosity
[Abstract]

13 The effects of food viscosity on bite size, bite effort and food intake
article 2008    
Author: Wijk, R.A. de · Zijlstra, N. · Mars, M. · Graaf, C. de · Prinz, J.F.
Keywords: Nutrition · Bite effort · Bite size · Food intake · Liquids · Satiation · Semi-solids · Sensory · Viscosity · Adult · Article · Cacao · Dairy product · Energy · Female · Flavor · Food · Food intake · Food quality · Human · Human experiment · Liquid · Male · Mastication · Normal human · Peristaltic pump · Priority journal · Satiety · Swallowing · Viscosity · Adult · Analysis of Variance · Bite Force · Cross-Over Studies · Eating · Female · Food · Humans · Hunger · Male · Satiety Response · Sensation · Single-Blind Method · Size Perception · Statistics as Topic · Viscosity · Young Adult
[Abstract]

14 The FEMA GRAS assessment of aromatic substituted secondary alcohols, ketones, and related esters used as flavor ingredients
article 2007    
Author: Adams, T.B. · McGowen, M.M. · Williams, M.C. · Cohen, S.M. · Feron, V.J. · Goodman, J.I. · Marnett, L.J. · Munro, I.C. · Portoghese, P.S. · Smith, R.L. · Waddell, W.J.
Keywords: Nutrition · Toxicology and Applied Pharmacology · Aromatic ketones · FEMA GRAS · Flavoring ingredients · 1 (1 methoxyphenyl) 1 penten 3 one · 1 phenyl 1 propanol · 1 phenyl 1,2 propanedione · 1 phenylethanol · 4 (4 methoxyphenyl) 2 butanone · 4 methyl 1 phenyl 2 pentanol · acetophenone · alcohol derivative · alpha methylphenethylbutyrate · benzoin · benzophenone · carcinogen · ester · flavoring agent · ketone · methyl beta naphthyl ketone · absorption · acute toxicity · flavor · genotoxicity · hydrolysis · metabolism · nonhuman · review · safety · urinary excretion · Alcohols · Animals · Benzophenones · Consumer Product Safety · Esters · Flavoring Agents · Food Industry · Humans · Ketones · No-Observed-Adverse-Effect Level · Phenylethyl Alcohol · Toxicity Tests · United States · United States Food and Drug Administration · Animalia
[Abstract]

15 The FEMA GRAS assessment of hydroxy- and alkoxy-substituted benzyl derivatives used as flavor ingredients
article 2005    
Author: Adams, T.B. · Cohen, S.M. · Doull, J. · Feron, V.J. · Goodman, J.I. · Marnett, L.J. · Munro, I.C. · Portoghese, P.S. · Smith, R.L. · Waddell, W.J. · Wagner, B.M.
Keywords: Nutrition Toxicology · Toxicology and Applied Pharmacology · Alkoxybenzylderivatives · FEMA GRAS · Flavoring ingredients · Hydroxybenzyl derivatives · 3 ethoxy 4 hydroxybenzaldehyde · acetal · alcohol · aldehyde · anisaldehyde · benzyl derivative · butyl paraben · ester · flavoring agent · methyl 2 methoxybenzoate · piperonal · salicylic acid isopentyl ester · salicylic acid methyl ester · unclassified drug · vanillin · acute toxicity · carcinogenicity · chemical structure · concentration (parameters) · data analysis · detoxification · dog · evaluation · excretion · exposure · feeding · flavor · food analysis · food composition · food intake · food safety · genotoxicity · health care organization · human · hydrolysis · in vitro study · in vivo study · information · metabolism · mutagenesis · nonhuman · rabbit · reproduction · review · risk assessment · science · structure analysis · Alcohols · Animals · Benzyl Compounds · Flavoring Agents · Food Industry · Humans · Toxicity Tests · United States · United States Food and Drug Administration · Animalia
[Abstract]

16 The FEMA GRAS assessment of benzyl derivatives used as flavor ingredients
article 2005    
Author: Adams, T.B. · Cohen, S.M. · Doull, J. · Feron, V.J. · Goodman, J.I. · Marnett, L.J. · Munro, I.C. · Portoghese, P.S. · Smith, R.L. · Waddell, W.J. · Wagner, B.M.
Keywords: Nutrition Toxicology · Toxicology and Applied Pharmacology · Benzyl derivatives · FEMA GRAS · Flavoring ingredients · 2,4 dimethylbenzaldehyde · benzaldehyde · benzaldehyde derivative · benzoic acid · benzoic acid derivative · benzyl acetate · benzyl alcohol derivative · benzyl benzoate · benzyl butyrate · benzyl derivative · ester derivative · flavoring agent · glyceryl tribenzoate · propylene glycol dibenzoate · unclassified drug · absorption · acute toxicity · carcinogenicity · chemical structure · chronic toxicity · concentration (parameters) · data analysis · detoxification · evaluation · excretion · experimental test · exposure · flavor · food analysis · food composition · food intake · food poisoning · food safety · genotoxicity · health care organization · human · hydrolysis · in vitro study · in vivo study · information · metabolism · mortality · mutagenesis · nonhuman · reproduction · review · risk assessment · science · structure analysis · teratology · toxicity · Animals · Benzaldehydes · Benzoic Acid · Benzyl Alcohol · Flavoring Agents · Food Industry · Humans · Toxicity Tests · United States · United States Food and Drug Administration · Animalia
[Abstract]

17 The FEMA GRAS assessment of phenethyl alcohol, aldehyde, acid, and related acetals and esters used as flavor ingredients
article 2005    
Author: Adams, T.B. · Cohen, S.M. · Doull, J. · Feron, V.J. · Goodman, J.I. · Marnett, L.J. · Munro, I.C. · Portoghese, P.S. · Smith, R.L. · Waddell, W.J. · Wagner, B.M.
Keywords: Nutrition Toxicology · Toxicology and Applied Pharmacology · FEMA GRAS · Flavoring ingredients · PEA · acetal derivative · acid · aldehyde · ester derivative · ethyl(4 tolyloxy)acetate · flavoring agent · isopropylphenylacetaldehyde · phenethyl alcohol · phenethyl phenylacetate · phenethyl senecioate · phenoxyacetic acid · phenoxyacetic acid derivative · phenoxyethyl alcohol · phenylacetic acid · sodium 2 (4 methoxyphenoxy)propanoate · unclassified drug · absorption · carcinogenicity · chemical analysis · chemical structure · data analysis · detoxification · evaluation · excretion · exposure · flavor · food analysis · food composition · food intake · food poisoning · food safety · genotoxicity · health care organization · human · hydrolysis · in vitro study · in vivo study · information · metabolism · mutagenesis · nonhuman · review · risk assessment · science · structure analysis · toxicity · Acetaldehyde · Acetals · Animals · Esters · Flavoring Agents · Food Industry · Humans · Phenylacetates · Phenylethyl Alcohol · Toxicity Tests · United States · United States Food and Drug Administration · Animalia
[Abstract]

Search results also available in MS Excel format.

Showing 1 to 17 of 17 found. | Sort by date