The Experts below are selected from a list of 6807 Experts worldwide ranked by ideXlab platform
J. Stephen Elmore - One of the best experts on this subject based on the ideXlab platform.
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Comparison of the sensory properties of fragrant and non-fragrant rice (Oryza sativa), focusing on the role of the Popcorn-like aroma compound 2-acetyl-1-pyrroline.
Food chemistry, 2020Co-Authors: Xuan Wei, Lisa Methven, Qianting Sun, J. Stephen ElmoreAbstract:Abstract 2-Acetyl-1-pyrroline (2-AP) has been widely reported as a key contributor to the Popcorn-like aroma of fragrant rice (Oryza sativa). To gain a greater understanding of its contribution to the aroma in both fragrant and non-fragrant rice, sensory profiling was conducted with a trained panel to examine the sensory properties of six boiled rice samples, three fragrant and three non-fragrant varieties. The intensity of the Popcorn note as an orthonasal odour, a retronasal flavour and as an after-effect was significantly higher in fragrant rice than in non-fragrant rice. However, panellists could not differentiate these Popcorn attributes between the three different fragrant rice varieties. 2-AP was extracted from the boiled rice samples by headspace solid-phase microextraction and quantified by gas chromatography–mass spectrometry. 2-AP was below the limits of quantitation in non-fragrant varieties; however, gas chromatography–olfactometry of samples indicated the presence of 2-AP in both raw fragrant and non-fragrant rice varieties.
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Evaluation of 2-acetyl-1-pyrroline in foods, with an emphasis on rice flavour
Food chemistry, 2017Co-Authors: Xuan Wei, Dody Dwi Handoko, Leela Pather, Lisa Methven, J. Stephen ElmoreAbstract:The Popcorn-like aroma compound 2-acetyl-1-pyrroline (2-AP) is a key contributor to the desirable aroma of fragrant rice and is also important in the aroma of other foods, such as pandan leaf, Popcorn and Mediterranean sausage. It can be formed enzymatically in the rice grain as it grows and is also formed, as part of the Maillard reaction, when rice is heated. This review examines the formation of 2-AP in rice and other foods, particularly its formation during cooking, focusing on the importance of the Maillard reaction between reducing sugar breakdown products and 1-pyrroline derived from the amino acids proline and ornithine. The synthesis of 2-AP is discussed alongside the attempts that have been made to stabilise this relatively unstable compound. The analysis of 2-AP by instrumental techniques, particularly gas chromatography-mass spectrometry and gas chromatography-olfactometry, alongside the use of sensory studies, is also discussed.
Christian Bohn - One of the best experts on this subject based on the ideXlab platform.
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use of Popcorn for timber and composite materials
2007Co-Authors: Alireza Kharazipour, Christian BohnAbstract:The present invention relates to the use of Popcorn as material that provides structure and that stabilizes dimensions, for lignocellulose-containing molded articles, such as wood/composite materials, and also to the use of Popcorn as binder for formaldehyde in wood/composite materials.
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verwendung von Popcorn fur holz und verbundwerkstoffe
2007Co-Authors: Alireza Kharazipour, Christian BohnAbstract:Die vorliegende Erfindung bezieht sich auf den Einsatz von Popcorn als strukturgebendes und dimensionsstabilisierendes Material fur lignocellulosehaltiger Formkorper, wie Holz und/oder Verbundwerkstoffe, sowie ein Verfahren zur Herstellung eines lignocellulosehaltigen Formkorpers.
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use of Popcorn for wood and compound materials
2007Co-Authors: Alireza Kharazipour, Christian BohnAbstract:The use of Popcorn as a structure-enhancing and dimensional stabilizing material for molded products comprising lignocelluloses, such as wood and/or composite material, and as a binder for formaldehyde in wood and/or composite materials.
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verwendung von Popcorn fur holz und verbundwerkstoffe use of Popcorn for wood and composite materials
2006Co-Authors: Christian Bohn, Alireza KharazipourAbstract:Die vorliegende Erfindung bezieht sich auf den Einsatz von Popcorn als strukturgebendes und dimensionsstabilisierendes Material fur lignocellulosehaltiger Formkorper, wie Holz und/oder Verbundwerkstoffe, sowie die Verwendung von Popcorn als Bindemittel fur Formaldehyd bei Holz und/oder Verbundwerkstoffen. The present invention relates to the use of Popcorn as a structuring and dimensionally stabilizing material for molded bodies lignocellulose, such as wood and / or composite materials, and to the use of Popcorn as a binder for formaldehyde in wood and / or composite materials.
Alireza Kharazipour - One of the best experts on this subject based on the ideXlab platform.
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use of Popcorn for timber and composite materials
2007Co-Authors: Alireza Kharazipour, Christian BohnAbstract:The present invention relates to the use of Popcorn as material that provides structure and that stabilizes dimensions, for lignocellulose-containing molded articles, such as wood/composite materials, and also to the use of Popcorn as binder for formaldehyde in wood/composite materials.
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verwendung von Popcorn fur holz und verbundwerkstoffe
2007Co-Authors: Alireza Kharazipour, Christian BohnAbstract:Die vorliegende Erfindung bezieht sich auf den Einsatz von Popcorn als strukturgebendes und dimensionsstabilisierendes Material fur lignocellulosehaltiger Formkorper, wie Holz und/oder Verbundwerkstoffe, sowie ein Verfahren zur Herstellung eines lignocellulosehaltigen Formkorpers.
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use of Popcorn for wood and compound materials
2007Co-Authors: Alireza Kharazipour, Christian BohnAbstract:The use of Popcorn as a structure-enhancing and dimensional stabilizing material for molded products comprising lignocelluloses, such as wood and/or composite material, and as a binder for formaldehyde in wood and/or composite materials.
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verwendung von Popcorn fur holz und verbundwerkstoffe use of Popcorn for wood and composite materials
2006Co-Authors: Christian Bohn, Alireza KharazipourAbstract:Die vorliegende Erfindung bezieht sich auf den Einsatz von Popcorn als strukturgebendes und dimensionsstabilisierendes Material fur lignocellulosehaltiger Formkorper, wie Holz und/oder Verbundwerkstoffe, sowie die Verwendung von Popcorn als Bindemittel fur Formaldehyd bei Holz und/oder Verbundwerkstoffen. The present invention relates to the use of Popcorn as a structuring and dimensionally stabilizing material for molded bodies lignocellulose, such as wood and / or composite materials, and to the use of Popcorn as a binder for formaldehyde in wood and / or composite materials.
Xuan Wei - One of the best experts on this subject based on the ideXlab platform.
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Comparison of the sensory properties of fragrant and non-fragrant rice (Oryza sativa), focusing on the role of the Popcorn-like aroma compound 2-acetyl-1-pyrroline.
Food chemistry, 2020Co-Authors: Xuan Wei, Lisa Methven, Qianting Sun, J. Stephen ElmoreAbstract:Abstract 2-Acetyl-1-pyrroline (2-AP) has been widely reported as a key contributor to the Popcorn-like aroma of fragrant rice (Oryza sativa). To gain a greater understanding of its contribution to the aroma in both fragrant and non-fragrant rice, sensory profiling was conducted with a trained panel to examine the sensory properties of six boiled rice samples, three fragrant and three non-fragrant varieties. The intensity of the Popcorn note as an orthonasal odour, a retronasal flavour and as an after-effect was significantly higher in fragrant rice than in non-fragrant rice. However, panellists could not differentiate these Popcorn attributes between the three different fragrant rice varieties. 2-AP was extracted from the boiled rice samples by headspace solid-phase microextraction and quantified by gas chromatography–mass spectrometry. 2-AP was below the limits of quantitation in non-fragrant varieties; however, gas chromatography–olfactometry of samples indicated the presence of 2-AP in both raw fragrant and non-fragrant rice varieties.
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Evaluation of 2-acetyl-1-pyrroline in foods, with an emphasis on rice flavour
Food chemistry, 2017Co-Authors: Xuan Wei, Dody Dwi Handoko, Leela Pather, Lisa Methven, J. Stephen ElmoreAbstract:The Popcorn-like aroma compound 2-acetyl-1-pyrroline (2-AP) is a key contributor to the desirable aroma of fragrant rice and is also important in the aroma of other foods, such as pandan leaf, Popcorn and Mediterranean sausage. It can be formed enzymatically in the rice grain as it grows and is also formed, as part of the Maillard reaction, when rice is heated. This review examines the formation of 2-AP in rice and other foods, particularly its formation during cooking, focusing on the importance of the Maillard reaction between reducing sugar breakdown products and 1-pyrroline derived from the amino acids proline and ornithine. The synthesis of 2-AP is discussed alongside the attempts that have been made to stabilise this relatively unstable compound. The analysis of 2-AP by instrumental techniques, particularly gas chromatography-mass spectrometry and gas chromatography-olfactometry, alongside the use of sensory studies, is also discussed.
Michael Walfish - One of the best experts on this subject based on the ideXlab platform.
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Scalable and private media consumption with Popcorn
2016Co-Authors: Trinabh Gupta, Natacha Crooks, Whitney Mulhern, Srinath Setty, Lorenzo Alvisi, Michael WalfishAbstract:Abstract This paper describes the design, implementa-tion, and evaluation of Popcorn, a media content delivery system that provably hides clients ’ media consumption. Popcorn relies on a powerful cryptographic primitive: pri-vate information retrieval (PIR). With novel refinements that leverage the properties of PIR protocols and of media streaming, we have developed a system that cheaply hides media consumption, scales to the size of Netflix’s library (8,000 movies), and respects current controls on media dissemination. The per-request cost in Popcorn is 3.87× the per-request cost of a non-private system. 1 Introduction an
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scalable and private media consumption with Popcorn
Networked Systems Design and Implementation, 2016Co-Authors: Trinabh Gupta, Natacha Crooks, Whitney Mulhern, Srinath Setty, Lorenzo Alvisi, Michael WalfishAbstract:We describe the design, implementation, and evaluation of Popcorn, a media delivery system that hides clients' consumption (even from the content distributor). Popcorn relies on a powerful cryptographic primitive: private information retrieval (PIR). With novel refinements that leverage the properties of PIR protocols and media streaming, Popcorn scales to the size of Netflix's library (8000 movies) and respects current controls on media dissemination. The dollar cost to serve a media object in Popcorn is 3.87× that of a non-private system.