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corn bread flavor

General Material Information

Trivial Name corn bread flavor

US / EU / FDA / JECFA / FEMA / Scholar / Patents

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Literature & References

None found
Publications by PubMed
A comparative evaluation of the glycaemic potential of commercial breads consumed in South East Asia.
Correlates of dietary energy sources with cardiovascular disease risk markers in Mexican school-age children.
Formation of fumonisin B(1)-glucose reaction product, in vitro cytotoxicity, and lipid peroxidation on kidney cells.
Consumption of the slow-digesting waxy maize starch leads to blunted plasma glucose and insulin response but does not influence energy expenditure or appetite in humans.
Improved postprandial response and feeling of satiety after consumption of low-calorie muffins with maltitol and high-amylose corn starch.
Sugar utilization patterns and respiro-fermentative metabolism in the baker's yeast Torulaspora delbrueckii.
Cloning and characterization of the MAL11 gene encoding a high-affinity maltose transporter from Torulaspora delbrueckii.
Performance and meat quality of beef steers fed corn-based or bread by-product-based diets.
The interaction between dietary fructose and magnesium adversely affects macromineral homeostasis in men.
Clearance and metabolism of starch foods in the oral cavity.
[The use of deffated corn germ in flour manufactured to bakery products].
[Glycemic index and insulin response to the ingestion of precooked corn flour in the form of "arepa" in healthy individuals].
Cariogenicity of traditional African foodstuffs (maize, beans, sorghum, brown bread) on rat caries.
Glucose infusion rates from various complex carbohydrates estimated from two models.
Effect of dietary carbohydrate source on soluble protein glucose concentration and enzyme activity (aldolase) of European eels (Anguilla anguilla L.).
Iron fortification: an update.
Comparison of serum glucose, insulin, and glucagon responses to different types of complex carbohydrate in noninsulin-dependent diabetic patients.
Postprandial hormonal responses to different types of complex carbohydrate in individuals with impaired glucose tolerance.
Effects of differences in amount and kind of dietary carbohydrate on plasma glucose and insulin responses in man.
Iron sources used in food fortification and their changes due to food processing.
Composition of a food mixture developed at the NNRI for supplementation of predominantly cereal diets.
The effect of differing high-carbohydrate diets on dental caries in the albino rat.

Other Information

Wikipedia:View

Suppliers

Virginia Dare

PhysChem Properties

Material listed in food chemical codex No

Organoleptic Properties

Flavor Type: Corn
corn, bready
General comment Corn bread

Safety Information

Safety information

Hazards identification
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
Pictogram
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined

Safety in use information

Category:
flavored products of all types
Recommendation for corn bread flavor usage levels up to:
not for fragrance use.

Safety references

None found