Search Results - "Balagiannis, Dimitrios"

Use of egg yolk phospholipids to generate chicken meat odorants by Chen, De-Wei, Balagiannis, Dimitrios P., Parker, Jane K.

“…•Phospholipids and neutral lipids extracted from egg yolk were added to chicken meat.•GC–MS showed key volatiles significantly increased when phospholipids…”
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Elucidating the Odor-Active Aroma Compounds in Alcohol-Free Beer and Their Contribution to the Worty Flavor by Piornos, José A, Balagiannis, Dimitrios P, Methven, Lisa, Koussissi, Elisabeth, Brouwer, Eric, Parker, Jane K

“…Alcohol-free beers (AFBs) brewed by cold-contact fermentation exhibit a flavor reminiscent of wort which affects consumer acceptability. The aims of this study…”
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Effect of salts on the formation of acrylamide, 5-hydroxymethylfurfural and flavour compounds in a crust-like glucose/wheat flour dough system during heating by Göncüoğlu Taş, Neslihan, Kocadağlı, Tolgahan, Balagiannis, Dimitrios P., Gökmen, Vural, Parker, Jane K.

“…•Inorganic salts affected formation of flavour compounds and processing contaminants.•In the presence of salts, acrylamide, Strecker aldehydes and pyrazines…”
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Characterisation of the chocolate aroma in roast jackfruit seeds by Spada, Fernanda Papa, Balagiannis, Dimitrios P., Purgatto, Eduardo, do Alencar, Severino Matias, Canniatti-Brazaca, Solange Guidolin, Parker, Jane K.

“…•Jackfruit seeds were processed and roasted to generate chocolate aroma.•Aroma was compared in seeds that were dried, acidified or fermented prior to…”
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Orthonasal and retronasal detection thresholds of 26 aroma compounds in a model alcohol-free beer: Effect of threshold calculation method by Piornos, José A., Delgado, Alexia, de La Burgade, Rémi C.J., Methven, Lisa, Balagiannis, Dimitrios P., Koussissi, Elisabeth, Brouwer, Eric, Parker, Jane K.

“…Detection thresholds are used routinely to determine the odour-active compounds in foods. The composition of a food matrix, such as hydrophobicity or solids…”
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Comparison of Odorants in Beef and Chicken Broth—Focus on Thiazoles and Thiazolines by Yeo, Huiqi, Balagiannis, Dimitrios P., Koek, Jean H., Parker, Jane K.

“…The shift in consumer landscape towards vegan, vegetarian and flexitarian diets has created an unprecedented challenge in creating meat aroma from plant-based…”
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Alcohol‐free and low‐alcohol beers: Aroma chemistry and sensory characteristics by Piornos, José A., Koussissi, Elisabeth, Balagiannis, Dimitrios P., Brouwer, Eric, Parker, Jane K.

“…Alcohol‐free beers have gained popularity in the last few decades because they provide a healthier alternative to alcoholic beers and can be more widely…”
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Egg yolk phospholipids: a functional food material to generate deep‐fat frying odorants by Chen, De‐Wei, Balagiannis, Dimitrios P, Parker, Jane K

“…BACKGROUND Phospholipids are an important precursor for the generation of carbonyl compounds that play a significant role in the characteristic aroma of…”
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Kinetic modelling of acrylamide formation during the finish-frying of french fries with variable maltose content by Balagiannis, Dimitrios P., Mottram, Donald S., Higley, Jeremy, Smith, Gordon, Wedzicha, Bronislaw L., Parker, Jane K.

“…•The formation of acrylamide from maltose was investigated.•Chemical reactions of acrylamide formation in french fries were modelled kinetically.•The model…”
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Kinetic Model for the Formation of Acrylamide during the Finish-Frying of Commercial French Fries by Parker, Jane K, Balagiannis, Dimitrios P, Higley, Jeremy, Smith, Gordon, Wedzicha, Bronislaw L, Mottram, Donald S

“…Acrylamide is formed from reducing sugars and asparagine during the preparation of French fries. The commercial preparation of French fries is a multistage…”
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Kinetic Modeling of the Generation of 2- and 3-Methylbutanal in a Heated Extract of Beef Liver by Balagiannis, Dimitrios P, Parker, Jane K, Pyle, D. Leo, Desforges, Neil, Wedzicha, Bronislaw L, Mottram, Donald S

“…Quantitative control of aroma generation during the Maillard reaction presents great scientific and industrial interest. Although there have been many studies…”
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Free Amino Acids and Sugars in Rye Grain: Implications for Acrylamide Formation by Curtis, Tanya Y, Powers, Stephen J, Balagiannis, Dimitrios, Elmore, J. Stephen, Mottram, Donald S, Parry, Martin A. J, Rakszegi, Mariann, Bedö, Zoltan, Shewry, Peter R, Halford, Nigel G

“…Acrylamide forms from free asparagine and sugars during cooking, and products derived from the grain of cereals, including rye, contribute a large proportion…”
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