The instability of thiamine to heat in neutral or alkaline systems has prompted extensive study
of the chemistry of thiamine degradation. Litera-ture dealing with the effect of pH and heat …

<p>The ripening of blue and Roquefort cheeses is accomplished by the concerted and
controlled actions of enzymes of the mold <italic>Penicillium roqueforti</italic>. The properties …

The flavor of meat is due to a complex mixture of compounds produced by heating a
heterogenous system containing nonodorous precursors and consists of volatile compounds with …

LOSS OF biological activity of thiamine resulting from thermal degradation has been studied
extensively (Farrer, 1955). However, little is known about the chemical mechanisms involved…

In this paper, we present an approach for automatic synthesis of System on Chip (SoC)
multiprocessor architectures for applications expressed as process networks. Our approach is …

A compound isolated from thiamine solutions brought to pH 5.0, 6.0 and 7.0 with IN NaOH or
with O.1M phosphate buffer and heated in a boiling water bath open to air or in sealed tubes…

The role of enzymes in the development of dairy flavors is critically reviewed. The chemistry
and mechanisms of flavor development are discussed in detail. An attempt has been made …

Fresh or aged (24 h) P. roqueforti mycelium was incubated in buffered (0.1M phosphate)
lipolyzed cream at 25 deg C with shaking. The free fatty acid (FFA) and total carbonyl concn. …

… Basant K. Dwivedi is Vice President and Director of Research & Development and Quality
Control of The Estee Corporation, Parsippany, New Jersey. Dr. … Dwivedi has authored over …

Hydrogen sulfidehas been isolated and claimed to contribute to the natural flavor of a number
of food products. Thiamine, on heat treatment, produces hydrogen sulfide in the low acid …