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This case involves a 36 year old non-smoker who worked in a factory producing food flavourings for potato crisps. He developed exertional breathlessness associated with fixed airway obstruction shortly after an uncharacteristically high exposure to the food flavouring chemical diacetyl.
Differences between endophytic and ectophytic bacterial communities with stress on antagonistic bacteria, were studied by comparing the composition of communities isolated from the rhizosphere, phyllosphere, endorhiza and endosphere of field-grown potato plants using a multiphasic approach. Terminal
The case history is presented of a patient who developed "popcorn worker's lung" following exposure to 2,3-butanedione (diacetyl). Other similar cases are reviewed, and it is concluded that "food flavourer's lung" may be a more suitable diagnostic label.
Dried whey ingredients are valuable food ingredients but potential whey sources are underutilized. Previous work has established flavor and flavor stability differences in Cheddar and Mozzarella wheys, but little work has compared these whey sources to acid or rennet wheys. The objective of this
A preparation of microcapsules from granular potato starch by its prolonged (up to 48 h) soaking in water is proposed. The effects of temperature and size of granules is studied. Such treatment removes the amorphous part of the granule interior, forming empty domains inside granules. Material
The effects of emulsion structure and composition of the matrix on the release of linalool (nonpolar) and diacetyl (polar) were studied using sensory evaluation, static headspace gas chromatography, and an electronic nose. The matrices used were water, rapeseed oil, and eight oil-in-water emulsions
We tested the hypothesis that fat perception (sensitivity to and preferences for fat) may be linked to 6-n-propylthiouracil (PROP) taster status as a result of differences in trigeminal innervation of the oral cavity. In addition, we examined the relationship between taster status and sensitivity to
Amylolytic lactic acid bacteria (ALAB) can potentially replace malt in reducing the viscosity of starchy porridges. However, the drawback of using ALAB is their low and delayed amylolytic activity. This necessitates searching for efficient ALAB and strategies to improve their amylolytic activity.