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Stephanie A. Coronadoa, Graham R. Troutb, Frank R. Dunsheac, Nagendra P. Shaha

This document contains an index of research studies related to smoke flavorings and their effects. The studies examine topics such as the effects of smoke flavorings on oxidative stability and quality characteristics of meats during storage, antimicrobial properties of smokewood condensates, and validation of liquid chromatography methods for analyzing polycyclic aromatic hydrocarbons in smoke flavorings. One study specifically looks at the 13-week inhalation toxicity of menthol cigarette smoke.

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Tinny Sumardi
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56 views2 pages

Stephanie A. Coronadoa, Graham R. Troutb, Frank R. Dunsheac, Nagendra P. Shaha

This document contains an index of research studies related to smoke flavorings and their effects. The studies examine topics such as the effects of smoke flavorings on oxidative stability and quality characteristics of meats during storage, antimicrobial properties of smokewood condensates, and validation of liquid chromatography methods for analyzing polycyclic aromatic hydrocarbons in smoke flavorings. One study specifically looks at the 13-week inhalation toxicity of menthol cigarette smoke.

Uploaded by

Tinny Sumardi
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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CONTENTS

Effect of dietary vitamin E, fishmeal and wood and liquid smoke on the oxidative
stability of bacon during 16 weeks frozen storage
Stephanie A. Coronadoa, Graham R. Troutb, Frank R. Dunsheac, Nagendra P. Shaha,*
................................................................................................................................1

Effect of texture and microstructure on flavour retention and release


Kris B. de Roos* ...........................................................................................

11

Effects of liquid smoke on quality characteristics of Turkish standard smoked beef


tongue
Z. Gonulalana,*, A. Koseb, H. Yetimc .............................................................
24
Effects of water activity, NaCl and smoke concentrations on the growth of
Lactobacillus plantarum ATCC 12315
Marianne Catte, Frederique Gancel*, Florence Dzierszinski, Roger Tailliez 30
Quality characteristics and safety of smoke-flavoured water
Kwaku Tano-Debrah a,*, Joanne Amamoo-Otchere a, A.Y. Karikari b, Charles
Diako c ...........................................................................................................
34
Study of the effects of smoke flavourings on the oxidative stability of the lipids of
pork adipose tissue by means of Fourier transform infrared spectroscopy
M.D. Guillen*, N. Cabo ...............................................................................
43
Textural and physicochemical changes in salmon (Salmo salar) treated with
commercial liquid smoke flavourings
O. Martinez, J. Salmero n, M.D. Guillen, C. Casas * ................................
54
The effect of liquid smoking of fillets of trout (Salmo gairdnerii) on sensory,
microbiological and chemical changes during chilled storage
Ilias Siskos, Anastasios Zotos *, Styliani Melidou, Roussa Tsikritzi ............
60
Use of Liquid Smoke Flavouring as an Alternative to Traditional Flue Gas
Smoking of Rainbow Trout Fillets (Oncorhynchus mykiss)
T. Hattula, K. Elfving, U.-M. Mroueh and T. Luoma ....................................

67

Validation (in-house and collaborative) of a method based on liquid


chromatography for the quantitation of 15 European-priority polycyclic aromatic
hydrocarbons in smoke flavourings : HPLC-method validation for 15 EU priority
PAH in smoke condensates
Rupert Simon *, Sonja Palme, Elke Anklam .................................................
72
Antibacterial activity of smokewood condensates against Aeromonas
hydrophila,Yersinia enterocolitica and Listeria monocytogenes at low temperature
Ester Sunen*, Belen Fernandez-Galian and Carol Aristimuno ....................
84
2

Comparative evaluation of the antioxidant capacity of smoke flavouring phenols


by crocin bleaching inhibition, DPPH radical scavenging and oxidation potential
Renzo Bortolomeazzi a,*, Nerina Sebastianutto a, Rosanna Toniolo b, Andrea
Pizzariello b ...................................................................................................
91
13-Week Inhalation Toxicity Study of Menthol Cigarette Smoke*
C. L. GAWORSKI, M. M. DOZIER, J. M. GERHART, N. RAJENDRAN, L. H.
BRENNECKE, C. ARANYI and J. D. HECK ..............................................
100

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