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Full-Text Articles in Food Chemistry
Candy Flavorings In Tobacco, Jessica E. Brown, Wentai Luo, Lorne M. Isabelle, James F. Pankow
Candy Flavorings In Tobacco, Jessica E. Brown, Wentai Luo, Lorne M. Isabelle, James F. Pankow
Chemistry Faculty Publications and Presentations
Professor James F. Pankow reveals striking similarities between the patterns in the flavoring chemicals used in flavored tobacco products and those in popular candy and Kool-Aid products. The authors analyzed 12 artificially flavored candy and fruit drink products and compared them to 15 widely-available flavored tobacco products. They found significant overlap in the chemical signatures of the flavor chemicals. Several of the tobacco products contained flavor chemicals at much higher concentrations than in the non-tobacco products.
Valorisation Of The Cider And Brewing Industry By-Products As Nutraceutical Ingredients, Sofia Reis
Valorisation Of The Cider And Brewing Industry By-Products As Nutraceutical Ingredients, Sofia Reis
Doctoral
By-products from the cider and brewing industries, including apple pomace (AP) and brewer’s spent grain (BSG) respectively, constitute major environmental problems due to the large quantities produced every year. They are sources of valuable compounds such as protein, fibre, essential fatty acids, phenolic compounds and minerals, some of them with antioxidant and prebiotic properties. Their high nutritional value leads to their potential use as human food products and several applications have been considered recently. The aims of this work include i) the nutritional and compositional characterisation of AP, BSG and final extruded and baked prototypes containing these by-products and ii) …