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Highlighted compounds are flavor-active · click to view molecular profile
Strawberry
20 shared
Based on shared molecular compounds · click to explore
Safety thresholds
eating pork with bones (chops)→ increased the risk of campylobacter infection →OR 2.02, 95% CI 1.17-3.64
“eating pork with bones (chops OR 2.02, 95% CI 1.17-3.64)”
E. coli→ contaminated →milk from Khartoum North vending shops
log10_cfu/mL: 3.54-3.90
“The highest numbers of milk samples contaminated with E. coli were obtained from Khartoum north vending shops and Khartoum milk vendors.”
What science says
flavor pairing evidence
“As hops are considered primarily as a flavour ingredient for beer, with the added benefit of having anti-microbial effects, hop research is focused on hops as a bittering agent, as an aroma contributor and as a preservative.”
“This article gives an overview of the up-to-date knowledge on hop aroma, hop derived bitterness, and the role of hops in flavour stability as well as light stability.”
“This article gives an overview of the up-to-date knowledge on hop aroma, hop derived bitterness, and the role of hops in flavour stability as well as light stability.”
“Therefore, although the chemical composition of these HoPS and HePS is different, both can be fermentable substrates by intestinal inhabitants and good candidates as prebiotic substrates.”
