Works matching DE "CARAMEL"

Results: 65

Determination of caramel in non-aged mixed wine spirits by synchronous fluorescence spectroscopy.

Published in:

European Food Research & Technology, 2010, v. 230, n. 5, p. 797, doi. 10.1007/s00217-010-1221-y

By:

Sádecká, Jana;
Tóthová, Jana

Publication type:

Article

九蒸九制对滇黄精呈香品质及抗氧化活性的影响.

Published in:

Food Research & Development, 2025, v. 46, n. 1, p. 70, doi. 10.12161/j.issn.1005-6521.2025.01.010

By:

黄靖;
胡利利;
何婉莺;
王鹏;
张润光;
田洪磊;
詹萍;
耿敬章

Publication type:

Article

响应面法优化高粱沙琪玛配方工艺研究.

Published in:

Food Research & Development, 2021, v. 42, n. 5, p. 94, doi. 10.12161/j.issn.1005-6521.2021.05.016

By:

岳忠孝;
张瑞栋;
杨成元;
侯东辉;
陈丽红;
李婧;
郭鹏燕;
岳茂林;
冯耐红

Publication type:

Article

The influence of 2-acetyl-4(5)-tetrahydroxybutylimidazole (THI) in caramel coloring III on gastrointestinal epithelial cells.

Published in:

Journal of Excipients & Food Chemicals, 2023, v. 14, n. 1, p. 22

By:

Yusuke Takizawa;
Koume Yoda;
Miho Ishii;
Yuka Nagai;
Takuro Kurita;
Takanori Nakajima

Publication type:

Article

harriet tubman escapes to philadelphia: late fall 1849, eastern maryland.

Published in:

Southern Cultures, 2024, v. 30, n. 4, p. 118, doi. 10.1353/scu.2024.a951667

By:

Agostini, Saida

Publication type:

Article

Physicochemical, sensory and stability properties of a milk caramel spread sweetened with a glucosegalactose syrup from sweet whey.

Published in:

Revista Facultad Nacional de Agronomía Medellín, 2019, v. 72, n. 3, p. 1, doi. 10.15446/rfnam.v72n3.76558

By:

Vargas-Díaz, Sandra;
Sepúlveda-V, José U.;
Ciro-V, Héctor J.;
Mosquera, Ana Juleza;
Bejarano, Edinson

Publication type:

Article

COLOSSAL CARAMEL APPLE TRIFLE.

Published in:

2015

By:

Watson, Betty

Publication type:

Recipe

CARAMEL APPLE SALAD.

Published in:

2015

By:

Watson, Betty

Publication type:

Recipe

CARAMEL APPLE SALAD.

Published in:

2013

By:

Pearl, Nickie

Publication type:

Recipe

Os trabalhadores das fábricas de chocolates e caramelos em 3x4: história do trabalho e fotografia a partir da Delegacia Regional do Trabalho do Rio Grande do Sul, 1933-1943.

Published in:

História Unisinos, 2020, v. 24, n. 1, p. 109, doi. 10.4013/hist.2020.241.10

By:

Machado Lopes, Aristeu Elisandro

Publication type:

Article

Consumer Acceptance of Novel Lucuma Fruit Ice Cream in the US Market.

Published in:

Foods, 2024, v. 13, n. 19, p. 3055, doi. 10.3390/foods13193055

By:

Singh, Gaganpreet;
Kumar, Rajesh;
Talavera, Martin J.

Publication type:

Article

Effects of Incorporating Caramel, Carrot, and Tomato Powder on the Quality Characteristics of Soy Protein-Based Meat Patties.

Published in:

Foods, 2024, v. 13, n. 14, p. 2224, doi. 10.3390/foods13142224

By:

Shi, Xinyu;
Wang, Zun;
Fang, Zhongxiang

Publication type:

Article

Application of a Tensile Test Method to Identify the Ductile-Brittle Transition of Caramel.

Published in:

Foods, 2022, v. 11, n. 20, p. 3218, doi. 10.3390/foods11203218

By:

Schab, Dennis;
Tiedemann, Lydia;
Rohm, Harald;
Zahn, Susann

Publication type:

Article

Food Safety and Nutraceutical Potential of Caramel Colour Class IV Using In Vivo and In Vitro Assays.

Published in:

Foods, 2019, v. 8, n. 9, p. 392, doi. 10.3390/foods8090392

By:

Mateo-Fernández, Marcos;
Alves-Martínez, Pilar;
Del Río-Celestino, Mercedes;
Font, Rafael;
Merinas-Amo, Tania;
Alonso-Moraga, Ángeles

Publication type:

Article

KARAKTERISTIK FISIKOKIMIA DAN PROFIL SENSORI MANGGA GEDONG PADA DUA TINGKAT KEMATANGAN.

Published in:

Journal of Food Technology & Industry / Jurnal Teknologi & Industri Pangan, 2020, v. 31, n. 2, p. 113, doi. 10.6066/jtip.2020.31.2.113

By:

Utami, Mutiara;
Wijaya, Christofora Hanny;
Efendi, Darda;
Adawiyah, Dede Robiatul

Publication type:

Article

Improving the process of roasting malt with intensive stirring machine.

Published in:

Ukrainian Food Journal, 2015, v. 4, n. 1, p. 95

By:

Ebienfa, Paul;
Grudanov, Vladimir;
Ermakov, Aleksei;
Pozdniakov, Vladimir

Publication type:

Article

The Hersheys of Landisville, Pennsylvania, and Levi Hess Hershey, Founder of Champion Creamery and Landisville Caramel Factory: Champion Creamery and Landisville Caramel Factory sold local milk to customers including Milton S. Hershey.

Published in:

Pennsylvania Mennonite Heritage, 2021, v. 44, n. 2, p. 47

By:

Zeiset, Lois Charles

Publication type:

Article

Toxicity of Carmine Cochineal and Caramel IV Dyes to Terrestrial Plants and Micro-crustaceans.

Published in:

Water, Air & Soil Pollution, 2020, v. 231, n. 6, p. 1, doi. 10.1007/s11270-020-04690-z

By:

e Silva, Ana Paula Soares;
de Sousa Silva, Tamires;
dos Santos, Amanda de Almeida;
Ribeiro, Karoline Griebler;
Marques, Márcia Maria Mendes;
de Almeida, Pedro Marcos;
Peron, Ana Paula

Publication type:

Article

Technical principles for caramel application: Analysis of gastronomic and chemical fundamentals.

Published in:

Journal of Namibian Studies, 2023, v. 34, p. 3489

By:

Marín Parra, Inés Mariana;
Guambi Espinosa, David Rodolfo;
Pino Falconí, Paúl Roberto;
Logroño Veloz, Mayra Alexandra

Publication type:

Article

Usefulness of determination of glucosylisomaltol and hydroxymethylfurfural to control browning reaction during storage of baby cereals Utilidad de la determinacion de glucosilisomaltol e hidroximetilfurfural para el control de la reaccion de pardeamiento durante la conservacion de cereales infantiles

Published in:

CyTA: Journal of Food, 2011, v. 9, n. 2, p. 141, doi. 10.1080/19476337.2010.495788

By:

Solís-Casanova, E.;
Contreras-Calderón, J.;
Guerra-Hernández, E.J.;
García-Villanova, B.

Publication type:

Article

Cover Feature: Enhancing Oxygen Reduction Reaction of Single‐Atom Catalysts by Structure Tuning (ChemSusChem 2/2025).

Published in:

ChemSusChem, 2025, v. 18, n. 2, p. 1, doi. 10.1002/cssc.202580203

By:

Song, Kexin;
Jing, Haifeng;
Yang, Binbin;
Shao, Jing;
Tao, Youkun;
Zhang, Wei

Publication type:

Article

Analysis of consumer motivations of the Kemerovo city residents in relation to functional food products.

Published in:

EurAsian Journal of Biosciences, 2020, v. 14, n. 2, p. 6365

By:

Kolbina, Anastasia Yurievna;
Ulrikh, Elena Viktorovna;
Voroshilin, Roman Alekseevich

Publication type:

Article

A Comparative Study on Antioxidative Properties of Carameled Reducing Sugars; Inhibitory Effect on Lipid Oxidative and Sensory Improvement of Glucose Carameled Products in Shrimp Flesh.

Published in:

Journal of Agricultural Science & Technology, 2013, v. 15, n. 1, p. 87

By:

Haghparast, S.;
Shabanpour, B.;
Kashiri, H.;
Alipour, Gh.;
Sodagar, M.

Publication type:

Article

Simple and environmentally friendly preparation and size control of silver nanoparticles using an inhomogeneous system with silver-containing glass powder.

Published in:

Journal of Nanoparticle Research, 2011, v. 13, n. 7, p. 2799, doi. 10.1007/s11051-010-0168-z

By:

Mori, Yasutaka;
Tagawa, Toshio;
Fujita, Masanori;
Kuno, Toyohiko;
Suzuki, Satoshi;
Matsui, Takemi;
Ishihara, Masayuki

Publication type:

Article

A Comparative Analysis of Cold Brew Coffee Aroma Using the Gas Chromatography–Olfactometry–Mass Spectrometry Technique: Headspace–Solid-Phase Extraction and Headspace Solid-Phase Microextraction Methods for the Extraction of Sensory-Active Compounds

Published in:

Molecules, 2024, v. 29, n. 16, p. 3791, doi. 10.3390/molecules29163791

By:

Narváez, Esteban;
Zapata, Esteban;
Dereix, Juan David;
Lopez, Carlos;
Torijano-Gutiérrez, Sandra;
Zapata, Julián

Publication type:

Article

Characterization of the Key Aroma-Active Compounds in Yongchuan Douchi (Fermented Soybean) by Application of the Sensomics Approach.

Published in:

Molecules, 2021, v. 26, n. 10, p. 3048, doi. 10.3390/molecules26103048

By:

Wang, Shuqi;
Chang, Yuan;
Liu, Bing;
Chen, Haitao;
Sun, Baoguo;
Zhang, Ning;
Neng, Nuno

Publication type:

Article

PERBANDINGAN PENGGUNAAN CAIRAN SUSU KEDELAI DAN SANTAN PADA PEMBUATAN PUDING KARAMEL TERHADAP DAYA TERIMA KONSUMEN.

Published in:

Journal of Comprehensive Science (JCS), 2024, v. 3, n. 1, p. 240

By:

Wiryani, Alma Edita;
Artanti, Guspri Devi;
Kandriasari, Annis

Publication type:

Article

燃焼法による食品添加物中の窒素定量分析.

Published in:

Japanese Journal of Food Chemistry & Safety, 2024, v. 31, n. 1, p. 31

By:

西崎雄三;
鳥海栄輔;
中西資;
石附京子;
杉本直樹;
佐藤恭子

Publication type:

Article

Identification and structural basis of an enzyme that degrades oligosaccharides in caramel.

Published in:

Biophysics & Physicobiology, 2023, v. 20, n. 2, p. 1, doi. 10.2142/biophysico.bppb-v20.0017

By:

Toma Kashima;
Akihiro Ishiwata;
Kiyotaka Fujita;
Shinya Fushinobu

Publication type:

Article

MOISTURE CONTENT DETERMINATION OF COLORED MALTS.

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2009, v. 21, n. 4, p. 529

By:

Marte, L.;
Floridi, S.;
Marconi, O.;
Perretti, G.

Publication type:

Article

Vernacular Caramel´s Adobe Masonry Dwellings – Material Characterization.

Published in:

International Journal of Architectural Heritage: Conservation, Analysis & Restoration, 2022, v. 16, n. 1, p. 67, doi. 10.1080/15583058.2020.1751343

By:

Silva, Adriana;
Oliveira, Inês;
Silva, Vítor;
Mirão, José;
Faria, Paulina

Publication type:

Article

Cola firms change US drinks recipe.

Published in:: TCE: The Chemical Engineer, 2012, n. 850, p. 24
Publication type:: Article

Aroma-active compounds in Spondias mombin L. fruit pulp.

Published in:

European Food Research & Technology, 2017, v. 243, n. 6, p. 1073, doi. 10.1007/s00217-016-2825-7

By:

Neiens, Silva;
Geißlitz, Sabrina;
Steinhaus, Martin

Publication type:

Article

Effect of substrate type on sensory characteristics and antioxidant capacity of sunflower Maillard reaction products.

Published in:

European Food Research & Technology, 2015, v. 240, n. 5, p. 939, doi. 10.1007/s00217-014-2398-2

By:

Karangwa, Eric;
Zhang, Xiaoming;
Murekatete, Nicole;
Masamba, Kingsley;
Raymond, Linda;
Shabbar, Abbas;
Zhang, Yating;
Duhoranimana, Emmanuel;
Muhoza, Bertrand;
Song, Shiqing

Publication type:

Article

Determination of caramel colorants’ by-products in liquid foods by ultra-high-performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS).

Published in:

Food Additives & Contaminants. Part A: Chemistry, Analysis, Control, Exposure & Risk Assessment, 2014, v. 31, n. 10, p. 1652, doi. 10.1080/19440049.2014.940609

By:

Goscinny, Séverine;
Hanot, Vincent;
Trabelsi, Hasna;
Van Loco, Joris

Publication type:

Article

Influence of caramel and molasses addition on acrylamide and 5‐hydroxylmethylfurfural formation and sensory characteristics of non‐centrifugal cane sugar during manufacturing.

Published in:

Journal of the Science of Food & Agriculture, 2020, v. 100, n. 12, p. 4512, doi. 10.1002/jsfa.10492

By:

Sung, Wen‐Chieh;
Chi, Ming‐Hsuan;
Chiou, Tai‐Ying;
Lin, Shyh‐Hsiang;
Lee, Wei‐Ju

Publication type:

Article

The effect of spray drying on sucrose-glycine caramel powder preparation.

Published in:

Journal of the Science of Food & Agriculture, 2016, v. 96, n. 7, p. 2319, doi. 10.1002/jsfa.7347

By:

Huang, Kai;
Zhang, Ping‐Jun;
Hu, Biao;
Yu, Shu‐Juan

Publication type:

Article

CARAMEL: results on a secure architecture for connected and autonomous vehicles detecting GPS spoofing attacks.

Published in:

EURASIP Journal on Wireless Communications & Networking, 2021, v. 2021, n. 1, p. 1, doi. 10.1186/s13638-021-01971-x

By:

Vitale, Christian;
Piperigkos, Nikos;
Laoudias, Christos;
Ellinas, Georgios;
Casademont, Jordi;
Escrig, Josep;
Kloukiniotis, Andreas;
Lalos, Aris S.;
Moustakas, Konstantinos;
Diaz Rodriguez, Rodrigo;
Baños, Daniel;
Roqueta Crusats, Gemma;
Kapsalas, Petros;
Hofmann, Klaus-Peter;
Khodashenas, Pouria Sayyad

Publication type:

Article

Chasing the chill: Unveiling the dynamic flavors and textures of ice cream formulations.

Published in:

Journal of Texture Studies, 2024, v. 55, n. 4, p. 1, doi. 10.1111/jtxs.12862

By:

Pintor‐Jardines, Aurora;
Luque‐Ramírez, Mariana;
Varela, Paula;
Escalona‐Buendia, Hector;
Severiano‐Pérez, Patricia

Publication type:

Article

SNICKERS, MCDONALD’S, AND OTHER RUSSIAN TIME TRAVEL DEVICES.

Published in:

Michigan Quarterly Review, 2019, v. 58, n. 4, p. 679

By:

METRES, PHILIP

Publication type:

Article

酱香型不同轮次及等级基酒的感官和风味成分特征分析.

Published in:

China Brewing, 2024, v. 43, n. 8, p. 61, doi. 10.11882/j.issn.0254-5071.2024.08.010

By:

余小斌;
黄张君;
刘小刚;
余松柏;
吴奇霄;
沈才洪;
敖灵;
敖宗华

Publication type:

Article

Study on the preparation and cigarette application of synergistic caramel products by extrusion method.

Published in:

Journal of Light Industry, 2021, v. 36, n. 4, p. 51, doi. 10.12187/2021.04.007

By:

LI Tianxiao;
JIANG Zhongrong;
JIA Yuhong;
SHI Fengcheng;
LUO Cheng;
LI Dongliang

Publication type:

Article

Cytological and chromosomal damages induced by tartrazine and two classes (III and IV) of caramel food dyes.

Published in:

European Journal of Biological Research, 2022, v. 12, n. 1, p. 11, doi. 10.5281/zenodo.5831912

By:

Nassar, Meryem

Publication type:

Article

Evaluation of milk caramels containing hydrolyzed lactose

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 3, p. 980, doi. 10.1111/j.1365-2621.1978.tb02466.x

By:

Guy, E. J.

Publication type:

Article

Caramelized white chocolate: effects of production process on quality parameters.

Published in:

Journal of Food Measurement & Characterization, 2021, v. 15, n. 4, p. 3182, doi. 10.1007/s11694-021-00890-1

By:

Aydın, Nurcanan;
Kian-Pour, Nasim;
Toker, Omer Said

Publication type:

Article

Development of caramel colour with improved colour stability and reduced 4-methylimidazole.

Published in:

Food Additives & Contaminants. Part A: Chemistry, Analysis, Control, Exposure & Risk Assessment, 2020, v. 37, n. 7, p. 1110, doi. 10.1080/19440049.2020.1746841

By:

Hong, Seong-Min;
Park, Minsun;
Lee, Kwang-Geun

Publication type:

Article

Dietary intake assessment of caramel colours and their processing by-products 4-methylimidazole and 2-acetyl-4-tetrahydroxy-butylimidazole for the Chinese population.

Published in:

Food Additives & Contaminants. Part A: Chemistry, Analysis, Control, Exposure & Risk Assessment, 2019, v. 36, n. 7, p. 1009, doi. 10.1080/19440049.2019.1615137

By:

Liang, Jiang;
Cao, Pei;
Wang, Xiaodan;
Gao, Peng;
Xu, Haibin;
Ma, Ning

Publication type:

Article

A U.S. population dietary exposure assessment for 4-methylimidazole (4-MEI) from foods containing caramel colour and from formation of 4-MEI through the thermal treatment of food.

Published in:

Food Additives & Contaminants. Part A: Chemistry, Analysis, Control, Exposure & Risk Assessment, 2018, v. 35, n. 10, p. 1890, doi. 10.1080/19440049.2018.1508892

By:

Folmer, Daniel E.;
Doell, Diana L.;
Lee, Hyoung S.;
Noonan, Gregory O.;
Carberry, Susan E.

Publication type:

Article

Toxicity of 4-methylimidazole on isolated brain mitochondria: using both in vivo and in vitro methods.

Published in:

Toxicological & Environmental Chemistry, 2015, v. 97, n. 5, p. 663, doi. 10.1080/02772248.2015.1058054

By:

Mehri, Freshteh;
Faizi, Mehrdad;
Salimi, Ahmad;
Seydi, Enayatollah;
Pourahmad, Jalal

Publication type:

Article

Hydroxymethylfurfural content and physicochemical properties of the caramel samples enriched with different dietary fibres.

Published in:

Quality Assurance & Safety of Crops & Foods, 2015, v. 7, n. 3, p. 277, doi. 10.3920/QAS2013.0284

By:

Dogan, M.;
Toker, O. S.

Publication type:

Article