China
Africa
Explore chapters and articles related to this topic
Artificial Neural Networks in Food Processing
Published in Mohammed M. Farid, Mathematical Modeling of Food Processing, 2010
Weibiao Zhou, Nantawan Therdthai
For detecting flavor compounds in honey, an electronic nose made of ten different semiconductor gas sensors and one gas flow sensor was used to generate olfactory signals from the product. With ANN, the olfactory signals were used as input information to classify the types of honey efficiently [21]. In another study using ANN with RBF, concentrations of flavor compounds including maltol, ethyl maltol, vanillin and ethyl vanillin were predicted from absorbance spectrum of UV spectrophotometric measurement. Compared to regression methods including partial least square, classical least square and principal component analysis, the RBF network was a better approach [22]. For evaluating final color of extrudate product, a multilayer feed-forward network was used for simulating the relationship between in-line color measurement and final product color [9].
Syntheses, crystal structures and biological activity of oxidovanadium(V) complexes with tridentate aroylhydrazone ligands
Published in Journal of Coordination Chemistry, 2019
Ya-Li Sang, Xin-Hao Zhang, Xue-Song Lin, Yan-Hua Liu, Xiao-Yin Liu
Salicylaldehyde, 3-bromosalicylaldehyde, 5-nitrosalicylaldehyde, 2-aminobenzohydrazide, 3-hydroxylbenzohydrazide, and pivalohydrazide were purchased from Fluka and used without purification. Ethyl maltol and VOSO4 were obtained from Xiya Reagent Co. Ltd. The aroylhydrazones were synthesized by conventional Schiff base condensation [25]. Elemental analyses were carried out using a Vario EL III CHNS analyzer. Infrared spectra were recorded on a JASCO FT/IR-4100 spectrometer from 4000 to 400 cm−1 using KBr pellets. Electronic spectra were recorded on a Lambda 850 spectrophotometer using MeOH as the solvent. 1H NMR data were recorded on a Bruker 300 MHz spectrometer. X-ray diffraction was carried out on a Bruker D8 venture diffractometer.
Synthesis, characterization and single crystal X-ray structures of oxidovanadium(V) complexes derived from N’-(2-hydroxy-3-methoxybenzylidene)-3,5-dimethoxybenzohydrazide with antibacterial activity
Published in Journal of Coordination Chemistry, 2019
Cui-Lin Zhang, Xiao-Yang Qiu, Shu-Juan Liu
The hydrazone H2L was prepared by the reaction of 2-hydroxy-3-methoxybenzaldehyde with 3,5-dimethoxybenzohydrazide in methanol. Complex 1 was prepared by reaction of the hydrazone ligand with VO(acac)2 in methanol (Scheme 1). Complex 2 was prepared by the reaction of the hydrazone ligand with VO(acac)2 and ethyl maltol in methanol (Scheme 1). Complex 2 can also be prepared by the reaction of 1 with ethyl maltol in methanol. Crystals of the complexes are soluble in DMSO, DMF, ethanol, methanol, and acetonitrile.
Pulmonary effects of e-liquid flavors: a systematic review
Published in Journal of Toxicology and Environmental Health, Part B, 2022
Felix Effah, Benjamin Taiwo, Deborah Baines, Alexis Bailey, Tim Marczylo
The EU TPD established a priority list of 15 potentially harmful additives (Havermans et al. 2022) that needs to not be contained in EC based upon the published literature. These include flavoring additives and chemicals such as guaiacol, geraniol, menthol, ethyl maltol, and diacetyl. Since 2016, diacetyl has also been banned from e-liquids in the UK, whereas flavors containing menthol and ethyl maltol are still available.