nitrogen
 
Notes:
an element with the atomic symbol n, atomic number 7, and atomic weight [14.00643; 14.00728]. nitrogen exists as a diatomic gas and makes up about 78% of the earth's atmosphere by volume. it is a constituent of proteins and nucleic acids and found in all living cells. Used as a propellant and aerating agent in foods At atmospheric pressure molecular nitrogen condenses (liquifies) at 77 K (?195.8 °C) and freezes at 63 K (?210.0 °C) into the beta hexagonal close-packed crystal allotropic form. Below 35.4 K (?237.6 °C) nitrogen assumes the alpha cubic crystal allotropic form. Liquid nitrogen, a fluid resembling water in appearance, but with 80.8% of the density (the density of liquid nitrogen at its boiling point is 0.808 g/mL), is a common cryogen.; Elemental nitrogen is a colorless, odorless, tasteless and mostly inert diatomic gas at standard conditions, constituting 78% by volume of Earth's atmosphere. Nitrogen occurs in all living organisms. It is a constituent element of amino acids and therefore of proteins and nucleic acids (DNA and RNA). Nitrogen is found in the chemical structure of almost all neurotransmitters and is a key component of alkaloids. Specific bacteria (e.g. Rhizobium trifolium) possess nitrogenase enzymes which can fix atmospheric nitrogen into a form (ammonium ion) which is chemically useful to higher organisms. Animals use nitrogen-containing amino acids from plant sources, as starting materials for all nitrogen-compound animal biochemistry, including the manufacture of proteins and nucleic acids. Animal metabolism of NO (nitric oxide) results in production of nitrite. Animal metabolism of nitrogen in proteins generally results in excretion of urea, while animal metabolism of nucleic acids results in excretion of urea and uric acid. The characteristic odor of animal flesh decay is caused by nitrogen-containing long-chain amines, such as putrescine and cadaverine. Decay of organisms and their waste products may produce small amounts of nitrate, but most decay eventually returns nitrogen content to the atmosphere, as molecular nitrogen. The circulation of nitrogen from the atmosphere through organics and then back to the atmosphere is commonly referred to as the nitrogen cycle.; Liquid nitrogen is a cryogenic liquid. At atmospheric pressure, it boils at ?195.8 °C. When insulated in proper containers such as Dewar flasks, it can be transported without much evaporative loss.[citation needed]; Molecular nitrogen (14N2) is largely transparent to infrared and visible radiation because it is a homonuclear molecule and thus has no dipole moment to couple to electromagnetic radiation at these wavelengths. Significant absorption occurs at extreme ultraviolet wavelengths, beginning around 100 nanometers. This is associated with electronic transitions in the molecule to states in which charge is not distributed evenly between nitrogen atoms. Nitrogen absorption leads to significant absorption of ultraviolet radiation in the Earth's upper atmosphere as well as in the atmospheres of other planetary bodies. For similar reasons, pure molecular nitrogen lasers typically emit light in the ultraviolet range.; Molecular nitrogen and nitrogen compounds have been detected in interstellar space by astronomers using the Far Ultraviolet Spectroscopic Explorer. Molecular nitrogen is a major constituent of the Saturnian moon Titan's thick atmosphere, and occurs in trace amounts in other planetary atmospheres.; Nitrogen (pronounced /?na?tr?d??n/) is a chemical element that has the symbol N and atomic number 7 and atomic mass 14.00674 u. Elemental nitrogen is a colorless, odorless, tasteless and mostly inert diatomic gas at standard conditions, constituting 78% by volume of Earth's atmosphere.; Nitrogen gas is an industrial gas produced by the fractional distillation of liquid air, or by mechanical means using gaseous air (i.e. pressurized reverse osmosis membrane or Pressure swing adsorption). Commercial nitrogen is often a byproduct of air-processing for industrial concentration of oxygen for steelmaking and other purposes. When supplied compressed in cylinders it is often referred to as OFN (oxygen-free nitrogen).; Nitrogen is a constituent of molecules in every major drug class in pharmacology and medicine. Nitrous oxide (N2O) was discovered early in the 19th century to be a partial anesthetic, though it was not used as a surgical anesthetic until later. Called "laughing gas", it was found capable of inducing a state of social disinhibition resembling drunkenness. Other notable nitrogen-containing drugs are drugs derived from plant alkaloids, such as morphine (there exist many alkaloids known to have pharmacological effects; in some cases they appear natural chemical defenses of plants against predation). Nitrogen containing drugs include all of the major classes of antibiotics, and organic nitrate drugs like nitroglycerin and nitroprusside which regulate blood pressure and heart action by mimicking the action of nitric oxide.; Nitrogen is a nonmetal, with an electronegativity of 3.04. It has five electrons in its outer shell and is therefore trivalent in most compounds. The triple bond in molecular nitrogen (N2) is the strongest in nature. The resulting difficulty of converting N2 into other compounds, and the ease (and associated high energy release) of converting nitrogen compounds into elemental N2, have dominated the role of nitrogen in both nature and human economic activities.; Nitrogen is an essential building block of amino and nucleic acids, essential to life on Earth.; Nitrogen is notable for the range of explosively unstable compounds that it can produce. Nitrogen triiodide NI3 is an extremely sensitive contact explosive. Nitrocellulose, produced by nitration of cellulose with nitric acid, is also known as guncotton. Nitroglycerin, made by nitration of glycerin, is the dangerously unstable explosive ingredient of dynamite. The comparatively stable, but more powerful explosive trinitrotoluene (TNT) is the standard explosive against which the power of nuclear explosions are measured.; Nitrogen is present in all living organisms, in proteins, nucleic acids and other molecules. It typically makes up around 4% of the dry weight of plant matter, and around 3% of the weight of the human body. It is a large component of animal waste (for example, guano), usually in the form of urea, uric acid, ammonium compounds and derivatives of these nitrogenous products, which are essential nutrients for all plants that are unable to fix atmospheric nitrogen.; Other classes of nitrogen anions (negatively charged ions) are the poisonous azides (N?3), which are linear and isoelectronic to carbon dioxide, but which bind to important iron-containing enzymes in the body in a manner more resembling cyanide. Another molecule of the same structure is the colorless and relatively inert anesthetic gas Nitrous oxide (dinitrogen monoxide, N2O), also known as laughing gas. This is one of a variety of nitrogen oxides that form a family often abbreviated as NOx. Nitric oxide (nitrogen monoxide, NO), is a natural free radical used in signal transduction in both plants and animals, for example in vasodilation by causing the smooth muscle of blood vessels to relax. The reddish and poisonous nitrogen dioxide NO2 contains an unpaired electron and is an important component of smog. Nitrogen molecules containing unpaired electrons show an understandable tendency to dimerize (thus pairing the electrons), and are generally highly reactive. The corresponding acids are nitrous HNO2 and nitric acid HNO3, with the corresponding salts called nitrites and nitrates.; Radioisotope 16N is the dominant radionuclide in the coolant of pressurized water reactors during normal operation. It is produced from 16O (in water) via (n,p) reaction. It has a short half-life of about 7.1 s, but during its decay back to 16O produces high-energy gamma radiation (5 to 7 MeV). Because of this, the access to the primary coolant piping must be restricted during reactor power operation. 16N is one of the main means used to immediately detect even small leaks from the primary coolant to the secondary steam cycle.; Rapid release of nitrogen gas into an enclosed space can displace oxygen, and therefore represents an asphyxiation hazard. This may happen with few warning symptoms, since the human carotid body is a relatively slow and a poor low-oxygen (hypoxia) sensing system. An example occurred shortly before the launch of the first Space Shuttle mission in 1981, when two technicians lost consciousness and died after they walked into a space located in the Shuttle's Mobile Launcher Platform that was pressurized with pure nitrogen as a precaution against fire. The technicians would have been able to exit the room if they had experienced early symptoms from nitrogen-breathing.; Soluble nitrate is an important limiting factor in the growth of certain bacteria in ocean waters[citation needed]. In many places in the world, artificial fertilizers applied to crop-lands to increase yields result in run-off delivery of soluble nitrogen to oceans at river mouths. This process can result in eutrophication of the water, as nitrogen-driven bacterial growth depletes water oxygen to the point that all higher organisms die. Well-known "dead zone" areas in the U.S. Gulf Coast and the Black Sea are due to this important polluting process.; The ability to combine or fix molecular nitrogen is a key feature of modern industrial chemistry, where nitrogen and natural gas are converted into ammonia via the Haber process. Ammonia, in turn, can be used directly (primarily as a fertilizer, and in the synthesis of nitrated fertilizers), or as a precursor of many other important materials including explosives, largely via the production of nitric acid by the Ostwald process.; The element nitrogen was discovered by Daniel Rutherford, a Scottish physician, in 1772. Nitrogen occurs in all living organisms. It is a constituent element of amino acids and thus of proteins, and of nucleic acids (DNA and RNA). It resides in the chemical structure of almost all neurotransmitters, and is a defining component of alkaloids, biological molecules produced by many organisms.; The higher oxides dinitrogen trioxide N2O3, dinitrogen tetroxide N2O4 and dinitrogen pentoxide N2O5, are fairly unstable and explosive, a consequence of the chemical stability of N2. N2O4 is one of the most important oxidizers of rocket fuels, used to oxidize hydrazine in the Titan rocket and in the recent NASA MESSENGER probe to Mercury. N2O4 is an intermediate in the manufacture of nitric acid HNO3, one of the few acids stronger than hydronium and a fairly strong oxidizing agent.; The organic and inorganic salts of nitric acid have been important historically as convenient stores of chemical energy. They include important compounds such as potassium nitrate (or saltpeter used in gunpowder) and ammonium nitrate, an important fertilizer and explosive (see ANFO). Various other nitrated organic compounds, such as nitroglycerin and trinitrotoluene, and nitrocellulose, are used as explosives and propellants for modern firearms. Nitric acid is used as an oxidizing agent in liquid fueled rockets. Hydrazine and hydrazine derivatives find use as rocket fuels and monopropellants. In most of these compounds, the basic instability and tendency to burn or explode is derived from the fact that nitrogen is present as an oxide, and not as the far more stable nitrogen molecule (N2) which is a product of the compounds' thermal decomposition. When nitrates burn or explode, the formation of the powerful triple bond in the N2 produces most of the energy of the reaction.
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CAS Number: 7727-37-9Picture of molecule3D/inchi
ECHA EINECS - REACH Pre-Reg: 231-783-9
FDA UNII: N762921K75
MDL: MFCD00011416
XlogP3-AA: 0.10 (est)
Molecular Weight: 28.01400000
Formula: N2
NMR Predictor: Predict (works with chrome or firefox)
Category: propellants, aerating agents, and gas
 
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JECFA Food Additive: Nitrogen
GSFA Codex: Nitrogen (941)
DG SANTE Food Additives: nitrogen
FDA Mainterm (SATF):7727-37-9 ; NITROGEN
FDA Regulation:
FDA PART 169 -- FOOD DRESSINGS AND FLAVORINGS
Subpart B--Requirements for Specific Standardized Food Dressings and Flavorings
Sec. 169.115 French dressing.


FDA PART 169 -- FOOD DRESSINGS AND FLAVORINGS
Subpart B--Requirements for Specific Standardized Food Dressings and Flavorings
Sec. 169.140 Mayonnaise.


FDA PART 169 -- FOOD DRESSINGS AND FLAVORINGS
Subpart B--Requirements for Specific Standardized Food Dressings and Flavorings
Sec. 169.150 Salad dressing.


FDA PART 177 -- INDIRECT FOOD ADDITIVES: POLYMERS
Subpart B--Substances for Use as Basic Components of Single and Repeated Use Food Contact Surfaces
Sec. 177.1615 Polyethylene, fluorinated.


FDA PART 184 -- DIRECT FOOD SUBSTANCES AFFIRMED AS GENERALLY RECOGNIZED AS SAFE
Subpart B--Listing of Specific Substances Affirmed as GRAS
Sec. 184.1540 Nitrogen.
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Physical Properties:
Appearance: colorless gas (est)
Assay: 99.50 to 100.00 % 
Food Chemicals Codex Listed: No
Boiling Point: -33.35 °C. @ 760.00 mm Hg (est)
Vapor Pressure: 5992.520020 mmHg @ 25.00 °C. (est)
Flash Point: 32.00 °F. TCC ( 0.00 °C. ) (est)
Soluble in:
 water, 2.933e+004 mg/L @ 25 °C (est)
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Organoleptic Properties:
 
Odor and/or flavor descriptions from others (if found).
 
 
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Cosmetic Information:
CosIng: cosmetic data
Cosmetic Uses: propellants
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Suppliers:
BASF
Nitrogen
Sigma-Aldrich: Aldrich
For experimental / research use only.
Nitrogen ≥99.998%
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Safety Information:
Preferred SDS: View
 
Hazards identification
 
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
 
Pictogram
 
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined
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Safety in Use Information:
Category: propellants, aerating agents, and gas
Recommendation for nitrogen usage levels up to:
 not for fragrance use.
 
Recommendation for nitrogen flavor usage levels up to:
 not for flavor use.
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Safety References:
EPI System: View
ClinicalTrials.gov: search
Daily Med: search
NIOSH International Chemical Safety Cards: search
AIDS Citations: Search
Cancer Citations: Search
Toxicology Citations: Search
EPA Substance Registry Services (TSCA): 7727-37-9
EPA ACToR: Toxicology Data
EPA Substance Registry Services (SRS): Registry
Laboratory Chemical Safety Summary : 947
National Institute of Allergy and Infectious Diseases: Data
WGK Germany: nwg
 molecular nitrogen
Chemidplus: 0007727379
EPA/NOAA CAMEO: hazardous materials
RTECS: 7727-37-9
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References:
 molecular nitrogen
NIST Chemistry WebBook: Search Inchi
Canada Domestic Sub. List: 7727-37-9
Pubchem (cid): 947
Pubchem (sid): 134989506
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Other Information:
(IUPAC): Atomic Weights of the Elements 2011 (pdf)
Videos: The Periodic Table of Videos
tgsc: Atomic Weights use for this web site
(IUPAC): Periodic Table of the Elements
FDA Substances Added to Food (formerly EAFUS): View
CHEBI: View
CHEMBL: View
KEGG (GenomeNet): C00697
HMDB (The Human Metabolome Database): HMDB01371
FooDB: FDB013398
Export Tariff Code: 2804.30.0000
FDA Listing of Food Additive Status: View
VCF-Online: VCF Volatile Compounds in Food
ChemSpider: View
Wikipedia: View
FAO: NITROGEN
Formulations/Preparations:
•grades: usp; prepurified 99.966% minimum; extra dry 99.7% minimum; water pumped 99.6% minimum. •nitrogen composition in various types of gas: crude coal gas (intermittent): 15-20%; crude coal gas (continuous): 15-20%; producer gas: 50-60%; water gas: 3.5%; carburetted water gas: 7%. •research purity grade minimum purity of 99.9995 mole %. oxides of nitrogen free grade: contains a maximum of 10 ppb of oxides of nitrogen ultra high purity grade: minimum purity of 99.999 mole %; zero gas grade: contains less than 0.5 ppm total hydrocarbons as methane; oxygen free grade: contains less than 5 ppm of oxygen; high purity grade: minimum purity of 99.999%. ...
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Potential Blenders and core components note
 
None Found
 
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Potential Uses:
 propellants 
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Occurrence (nature, food, other): note
 almond seed
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 apple custard apple leaf
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 apple fruit
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 banana fruit
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 bean black bean fruit
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 broccoli asparagus broccoli leaf
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 found in nature
 ginger root
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 melon bitter melon fruit
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 onion bulb
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 orange fruit
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 parsley leaf
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 parsnip root
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 passion fruit plant
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 pea seed
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 peach fruit
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 peanut nut
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 pear fruit
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 tomato fruit
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 tomato leaf
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Synonyms:
 molecular nitrogen
 nitrogen gas
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Articles:
PubMed: Nitrate Promotes Capsaicin Accumulation in Capsicum chinense Immobilized Placentas.
PubMed: Transcriptomic analysis of Staphylococcus xylosus in the presence of nitrate and nitrite in meat reveals its response to nitrosative stress.
PubMed: [Effects of environmental factors at different altitudes on leaves and fruit quality of Fuji apple].
PubMed: Effect of defatting on quality of meat and bone meal.
PubMed: Effects of koji-making with mixed strains on physicochemical and sensory properties of Chinese-type soy sauce.
PubMed: Wild Saccharomyces cerevisiae strains display biofilm-like morphology in contact with polyphenols from grapes and wine.
PubMed: Stabilization of the potent odorant 2-acetyl-1-pyrroline and structural analogues by complexation with zinc halides.
PubMed: Effect of the Addition of Schisandra chinensis Powder on the Physico-chemical Characteristics of Sausage.
PubMed: Methoxypyrazine analysis and influence of viticultural and enological procedures on their levels in grapes, musts, and wines.
PubMed: Effect of sodium, potassium, magnesium, and calcium salt cations on pH, proteolysis, organic acids, and microbial populations during storage of full-fat Cheddar cheese.
PubMed: The characterization of the physicochemical and sensory properties of full-fat, reduced-fat and low-fat bovine, caprine, and ovine Greek yogurt (Labneh).
PubMed: Oxidative and pro-inflammatory impact of regular and denicotinized cigarettes on blood brain barrier endothelial cells: is smoking reduced or nicotine-free products really safe?
PubMed: Anti-inflammatory effects of 81 chinese herb extracts and their correlation with the characteristics of traditional chinese medicine.
PubMed: Production of salted and pressed anchovies (stolephorus sp.) and it's quality evaluation during storage.
PubMed: Effect of cooking temperatures on protein hydrolysates and sensory quality in crucian carp (Carassius auratus) soup.
PubMed: High-pressure processing decelerates lipolysis and formation of volatile compounds in ovine milk blue-veined cheese.
PubMed: Genome-scale metabolic model for Lactococcus lactis MG1363 and its application to the analysis of flavor formation.
PubMed: Off-flavor compounds from decaying cyanobacterial blooms of Lake Taihu.
PubMed: Effects of Lys and His supplementations on the regulation of nitrogen metabolism in lager yeast.
PubMed: Purification and characterization of a new metallo-neutral protease for beer brewing from Bacillus amyloliquefaciens SYB-001.
PubMed: Effects of nitrogen and sulfur fertilization on free amino acids, sugars, and acrylamide-forming potential in potato.
PubMed: Selectively reduction of tobacco specific nitrosamines in cigarette smoke by use of nanostructural titanates.
PubMed: Formation of the -N(NO)N(NO)- polymer at high pressure and stabilization at ambient conditions.
PubMed: Kiwifruit proteins and enzymes: actinidin and other significant proteins.
PubMed: Computational design of glutamate dehydrogenase in Bacillus subtilis natto.
PubMed: Enhancement of volatile aglycone recovery facilitated by acid hydrolysis of glucosides from Nicotiana flower species.
PubMed: Substrate specificity of thiamine pyrophosphate-dependent 2-oxo-acid decarboxylases in Saccharomyces cerevisiae.
PubMed: Formation of aldehyde and ketone compounds during production and storage of milk powder.
PubMed: Consumer acceptance and sensory evaluation of Monti Dauni Meridionali Caciocavallo cheese.
PubMed: Chemical alterations taken place during deep-fat frying based on certain reaction products: a review.
PubMed: Cryogenics and its application with reference to spice grinding: a review.
PubMed: Growth of non-Saccharomyces yeasts affects nutrient availability for Saccharomyces cerevisiae during wine fermentation.
PubMed: The effect of sodium lactate and lactic acid combinations on the microbial, sensory, and chemical attributes of marinated chicken thigh.
PubMed: Human safety controversies surrounding nitrate and nitrite in the diet.
PubMed: The effects of replacement of antibiotics with by-products of oriental medicinal plants on growth performance and meat qualities in fattening pigs.
PubMed: Efficient expression and purification of recombinant glutaminase from Bacillus licheniformis (GlsA) in Escherichia coli.
PubMed: Oxygen consumption rate of permeabilized cells and isolated mitochondria from pork M. masseter and liver examined fresh and after freeze-thawing at different pH values.
PubMed: Effects of wort gravity and nitrogen level on fermentation performance of brewer's yeast and the formation of flavor volatiles.
PubMed: Preference mapping of commercial Labneh (strained yogurt) products in the Lebanese market.
PubMed: Preparation of Chaga medicinal mushroom, Inonotus obliquus-fermented rice using solid-state fermentation and its taste quality and antioxidant property.
PubMed: The influence of douchi starter cultures on the composition of extractive components, microbiological activity, and sensory properties of fermented fish pastes.
PubMed: A comprehensive evaluation of the toxicology of cigarette ingredients: heterocyclic nitrogen compounds.
PubMed: Effects of ad libitum ingestion of monosodium glutamate on weight gain in C57BL6/J mice.
PubMed: Identification of impact odorants contributing to fresh mushroom off-flavor in wines: incidence of their reactivity with nitrogen compounds on the decrease of the olfactory defect.
PubMed: Quantification of volatile compounds in Chinese soy sauce aroma type liquor by stir bar sorptive extraction and gas chromatography-mass spectrometry.
PubMed: Effect of meat washing on the development of impact odorants in fish miso prepared from spotted mackerel.
PubMed: Production and partial purification of proteases from Aspergillus oryzae grown in a medium based on whey protein as an exclusive nitrogen source.
PubMed: Effects of monosodium glutamate supplementation on glutamine metabolism in adult rats.
PubMed: Fruit and soil quality of organic and conventional strawberry agroecosystems.
PubMed: Breeding an amylolytic yeast strain for alcoholic beverage production.
PubMed: Chemical and instrumental approaches to cheese analysis.
PubMed: [Formation of flavor of dry champignons (Agaricus bisporus)].
PubMed: Genotypic identification of some lactic acid bacteria by amplified fragment length polymorphism analysis and investigation of their potential usage as starter culture combinations in Beyaz cheese manufacture.
PubMed: High-yield fermentative preparation of tetramethylpyrazine by Bacillus sp. using an endogenous precursor approach.
PubMed: Changes in chemical and sensory properties of migaki-nishin (dried herring fillet) during drying.
PubMed: Electrodialysis desalination of fish sauce: electrodialysis performance and product quality.
PubMed: Probiotic cheddar cheese: influence of ripening temperatures on proteolysis and sensory characteristics of cheddar cheeses.
PubMed: Application of infrared microspectroscopy and multivariate analysis for monitoring the effect of adjunct cultures during Swiss cheese ripening.
PubMed: Regulatory phenotyping reveals important diversity within the species Lactococcus lactis.
PubMed: Synthesis of a simplified version of stable bulky and rigid cyclic (alkyl)(amino)carbenes, and catalytic activity of the ensuing gold(I) complex in the three-component preparation of 1,2-dihydroquinoline derivatives.
PubMed: Effect of nitrogen flushing and storage temperature on flavor and shelf-life of whole milk powder.
PubMed: Physiological characterization of brewer's yeast in high-gravity beer fermentations with glucose or maltose syrups as adjuncts.
PubMed: Composition of peats used in the preparation of malt for scotch whisky productioninfluence of geographical source and extraction depth.
PubMed: Assessment of dietary ratios of red clover and grass silages on milk production and milk quality in dairy cows.
PubMed: Irradiation effects on meat flavor: A review.
PubMed: Cheddar cheese classification based on flavor quality using a novel extraction method and Fourier transform infrared spectroscopy.
PubMed: Analysis of volatile components in a Chinese fish sauce, Fuzhou Yulu, by gas chromatography-mass spectrometry.
PubMed: Comparative proteomical analysis of zygotic embryo and endosperm from Coffea arabica seeds.
PubMed: Volatile and color composition of young and model-aged Shiraz wines as affected by diammonium phosphate supplementation before alcoholic fermentation.
PubMed: Biosynthetic mechanism of 2-acetyl-1-pyrroline and its relationship with Delta1-pyrroline-5-carboxylic acid and methylglyoxal in aromatic rice (Oryza sativa L.) callus.
PubMed: Reducing acrylamide precursors in raw materials derived from wheat and potato.
PubMed: Production of the aroma chemicals 3-(methylthio)-1-propanol and 3-(methylthio)-propylacetate with yeasts.
PubMed: Food flavor cinnamaldehyde-induced biochemical and histological changes in the kidney of male albino wistar rat.
PubMed: Nitrogen catabolite repression modulates the production of aromatic thiols characteristic of Sauvignon Blanc at the level of precursor transport.
PubMed: Biosynthesis of plant-derived flavor compounds.
PubMed: Proteolysis in biceps femoris during Jinhua ham processing.
PubMed: Safety assessment of 2-ethyl-3,(5 or 6) dimethylpyrazine as a food ingredient.
PubMed: The aroma side of the Maillard reaction.
PubMed: The role of lysine amino nitrogen in the biosynthesis of mousy off-flavor compounds by Dekkera anomala.
PubMed: Co-production of fumaric acid and chitin from a nitrogen-rich lignocellulosic material - dairy manure - using a pelletized filamentous fungus Rhizopus oryzae ATCC 20344.
PubMed: Bubble-included chocolate: relating structure with sensory response.
PubMed: Effect of a gelatin coating on the shelf life of fresh meat.
PubMed: Parameters affecting ethyl ester production by Saccharomyces cerevisiae during fermentation.
PubMed: Characterization of flavor compounds in Chinese liquor Moutai by comprehensive two-dimensional gas chromatography/time-of-flight mass spectrometry.
PubMed: Physiological analysis of yeast cells by flow cytometry during serial-repitching of low-malt beer fermentation.
PubMed: Effect of type of concentrated sweet cream buttermilk on the manufacture, yield, and functionality of pizza cheese.
PubMed: Front-face fluorescence measurement of photosensitizers and lipid oxidation products during the photooxidation of butter.
PubMed: Identification of new, odor-active thiocarbamates in cress extracts and structure-activity studies on synthesized homologues.
PubMed: Influence of sulfur amino acids on the volatile and nonvolatile components of cooked salmon (Salmo salar).
PubMed: Studies on the volatile compounds of roasted spotted shrimp.
PubMed: Unique selective detectors for gas chromatography: nitrogen and sulfur chemiluminescence detectors.
PubMed: A new physiological role for Pdr12p in Saccharomyces cerevisiae: export of aromatic and branched-chain organic acids produced in amino acid catabolism.
PubMed: Sensory evaluation of whey and sweet cream buttermilk.
PubMed: Use of microfiltration to improve fluid milk quality.
PubMed: Compositional and functional properties of buttermilk: a comparison between sweet, sour, and whey buttermilk.
PubMed: Influence of condensed sweet cream buttermilk on the manufacture, yield, and functionality of pizza cheese.
PubMed: Preservative effect of combined treatment with electrolyzed NaCl solutions and essential oil compounds on carp fillets during convectional air-drying.
PubMed: Concomitant extracellular accumulation of alpha-keto acids and higher alcohols by Zygosaccharomyces rouxii.
PubMed: Dynamic headspace analysis of the release of volatile organic compounds from ethanolic systems by direct APCI-MS.
PubMed: Antioxidant pool in beer and kinetics of EPR spin-trapping.
PubMed: Toxicological evaluation of glycerin as a cigarette ingredient.
PubMed: New insight into the biosynthesis and regulation of indole compounds in Arabidopsis thaliana.
PubMed: Release of nucleotides and nucleosides during yeast autolysis: kinetics and potential impact on flavor.
PubMed: Culture Conditions Affecting the Optimal Mycelial Growth of Cystoderma amianthinum.
PubMed: Production of volatile organic sulfur compounds (VOSCs) by basidiomycetous yeasts.
PubMed: Chemometric modeling to relate antioxidants, neutral lipid fatty acids, and flavor components in chicken breasts.
PubMed: Effect of gas environment and sorbate addition on flavor characteristics of irradiated apple cider during storage.
PubMed: Odorous products of the chlorination of phenylalanine in water: formation, evolution, and quantification.
PubMed: Volatile flavor constituents of fruits from Southern Africa: Mobola plum (Parinari curatellifolia).
PubMed: Components detected by means of solid-phase microextraction and gas chromatography/mass spectrometry in the headspace of artisan fresh goat cheese smoked by traditional methods.
PubMed: Proteolysis on Reggianito Argentino cheeses manufactured with natural whey cultures and selected strains of Lactobacillus helveticus.
PubMed: II. Glutamine and glutamate.
PubMed: Release of deuterated (E)-2-nonenal during beer aging from labeled precursors synthesized before boiling.
PubMed: Sulfur and nitrogen chemiluminescence detection in gas chromatographic analysis.
PubMed: Impact of low concentration factor microfiltration on the composition and aging of Cheddar cheese.
PubMed: Quantitative model studies on the efficiency of precursors in the formation of cooling-active 1-pyrrolidinyl-2-cyclopenten-1-ones and bitter-tasting cyclopenta-[b]azepin-8(1H)-ones.
PubMed: Genetic and physiological analysis of branched-chain alcohols and isoamyl acetate production in Saccharomyces cerevisiae.
PubMed: Effects of carnosine on volatile generation from Maillard reaction of ribose and cysteine.
PubMed: Precursors of 2-acetyl-1-pyrroline, a potent flavor compound of an aromatic rice variety.
PubMed: Influence of ovine milk in mixture with bovine milk on the quality of reduced fat Muenster-type cheese.
PubMed: Effect of temperature and pH on the generation of flavor volatiles in extrusion cooking of wheat flour.
PubMed: Generation of Maillard compounds from inulin during the thermal processing of Agave tequilana Weber Var. azul.
PubMed: Aroma compounds of fresh milk from New Zealand cows fed different diets.
PubMed: Lipolytic and proteolytic properties of dry-cured boneless hams ripened in modified atmospheres.
PubMed: Raspberry ketone from submerged cultured cells of the basidiomycete Nidula niveo-tomentosa.
PubMed: Effect of rennet coagulation time on composition, yield, and quality of reduced-fat cheddar cheese.
PubMed: Modified atmosphere packaged cheddar cheese shreds: influence of fluorescent light exposure and gas type on color and production of volatile compounds.
PubMed: Heterocyclic volatiles formed by heating cysteine or hydrogen sulfide with 4-hydroxy-5-methyl-3(2H)-furanone at pH 6.5.
PubMed: Flavor release of diacetyl and 2-heptanone from cream style dressings in three mouth model systems.
PubMed: Influence of the season on proteolysis and sensory characteristics of Idiazabal cheese.
PubMed: Ripening of cheddar cheese with added attenuated adjunct cultures of lactobacilli.
PubMed: Effect of urea on volatile generation from Maillard reaction of cysteine and ribose.
PubMed: Apparatus used for small-scale volatile extraction from ethanol-supplemented low-salt miso and GC-MS characterization of the extracted flavors.
PubMed: Volatiles from roasted byproducts of the poultry-processing industry.
PubMed: The methionine chain elongation pathway in the biosynthesis of glucosinolates in Eruca sativa (Brassicaceae).
PubMed: Survival of Vibrio cholerae O1 in ceviche and its reduction by heat pretreatment of raw ingredients.
PubMed: Chemical and microbiological characteristics of ewes' milk cheese manufactured with extracts from flowers of Cynara cardunculus and Cynara humilis as coagulants.
PubMed: Identification of character impact odorants of different soybean lecithins.
PubMed: Recycled cafeteria food waste as a feed for swine: nutrient content digestibility, growth, and meat quality.
PubMed: [Chemical, chemosensory and human-sensory experiments on taste and flavor of carrots].
PubMed: Thawed cod fillets spoil less rapidly than unfrozen fillets when stored under modified atmosphere at 2 degrees C.
PubMed: Effect of freezing on calpastatin activity and tenderness of callipyge lamb.
PubMed: Pyruvate decarboxylase catalyzes decarboxylation of branched-chain 2-oxo acids but is not essential for fusel alcohol production by Saccharomyces cerevisiae.
PubMed: Odorous constituents of ovine milk in relationship to diet.
PubMed: Cottonseed protein: what does the future hold?
PubMed: Formulation and characterization of dry mixes based on dehydrated fresh high-lysine corn.
PubMed: Growth and viability of Bifidobacterium bifidum in cheddar cheese.
PubMed: Studies on jicama juice processing.
PubMed: How goats learn to distinguish between novel foods that differ in postingestive consequences.
PubMed: [Development of a feeding formula from a protein concentrate of chick-pea (Cicer arietinum)].
PubMed: Studies on the development of infant foods from plant protein sources. Part II. Effect of processing conditions on the chemical and nutritive properties of chickpea (Cicer arietinum).
PubMed: Improved utilization of marine species of low commercial value through the elaboration of hydrolysates.
PubMed: Characterization of male goat odors: 6-trans nonenal.
PubMed: [Changes in the bacteriological, chemical and organoleptic characteristics of the Antartic krill (Euphausia superba) during storage at 0-2 degrees C].
PubMed: The biochemistry and technology of tea manufacture.
PubMed: Composition of cheddar cheese made with different milk clotting enzymes.
PubMed: [Flavor improvement of the Vivasorb --elementary diet].
PubMed: Soybean protein flavor components: a review.
PubMed: Concentrated cultures of Leuconostoc citrovorum.
PubMed: Milk production of cows on protein-free feed.
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