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Publications scientifiques

Flavour characterization of jackfruit (artocarpus heterophyllus l.) from five cultivars and optimization of canning conditions for jackfruit puree... Characteristic aroma which are in higher concentrations andcontributed to jackfruit flavour were found to be ethyl isovalerate, 3-methylbutylacetate, I -butanol, propyl isovalerate, isobutyl isovalerate, 2-methylbutanol, and butylisovalerate....
général - core.ac.uk - PDF: psasir.upm.edu.my
Scientific opinion on the safety and efficacy of branched-chain primary aliphatic alcohols/aldehydes/acids, acetals and esters with esters containing branched-chain alcohols and acetals containing branched-chain aldehydes (chemical group 2) when used as flavourings for all animal species... 2-Methylpropan-1-ol, isopentanol, 2-ethylhexan-1-ol, 2-methylpropanal, 3-methylbutanal, 2-methylbutyraldehyde, 3-methylbutyric acid, 2-methylvaleric acid, 2-ethylbutyric acid, 2-methylbutyric acid, 2-methylheptanoic acid, 4-methyloctanoic acid, isobutyl acetate, isobutyl butyrate, 3-methylbutyl propionate, 3-methylbutyl formate, glyceryl tributyrate, isobutyl isobutyrate, isopentyl isobutyrate, isobutyl isovalerate, isopentyl 2-methylbutyrate, 2-methylbutyl isovalerate and 2-methylbutyl butyrate are safe at the proposed use level of 5 mg/kg complete feed for all animal...
général - core.ac.uk - PDF: core.ac.uk


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