Bouillon cubes

Commercially available yeast extracts are made from brewers yeast, from bakers yeast, from alcohol-grown yeast (C. utilis) and from whey grown yeast (K fragilis). Extracts are used ia fermentation media for productioa of antibiotics, ia cheese starter cultures, and ia the productioa of viaegar. They are also exteasively used ia the food iadustry as condiments to provide savory flavors for soups, gravies and bouillon cubes, and as flavor intensifiers ia cheese products. 

Alvarez-Crespo et al. [69] L-Glutamate Chicken bouillon cubes L-Glutamate dehydrogenase/ entrapped in carbon paste NAD+ modified carbon paste electrode/+0.15 V vs. Ag/ AgCl o-Phenylenediamine polymerised on the electrode surface... 

Breading often contains sugar, as do bouillon cubes and dry-roasted nuts. 

Culinary products can be divided into three different textures. These are liquid (e.g. liquid seasoning), paste (mayonnaise) and dehydrated (bouillon cubes). 

Carefully grind a bouillon cube into powder using a mortar and pestle. 

Place the bouillon powder into one beaker and drop a whole bouillon cube into the second beaker. 

The procedure was tested with particularly difficult samples, with high protein (dairy samples) and fat contents (fatty foods. Table 18.3). Excellent recoveries were attained (94- 95%) for seven different samples (yoghurt, milkshake, milk based dessert, ice cream, sauce, dehydrate soup and bouillon cubes) with figures of merit adequate for control of additives. It is also important to emphasize that sample lyophilization and reconstitution prior to SPE also contributed to the successful applicability of this methodology by preserving the sample for at least two months without changes in the concentrations of the colorants. 

The quahty criteria for beef extract specify the minimum creatinine content as 8.5% (dry matter, added salt excluded) for use in the production of bouillon cubes. Creatine and creatinine levels may be therefore used as a measure during the detection of beef extracts in food products. Serum creatinine concentration is the most frequently used cUnical estimate of renal function. 

Beef and chicken bouillon cubes soy sauces apple, orange and tomato juice GIOD No FIA Amperometric N/A 0.01-1.0 N/A N/A 22... 

Once FIA and chemical variables are optimized, the determination of MSG is possible in a wide concentration range between 0.010 and 1.0 mmol L h Different sensitivity is observed between 0.01 and 0.10 mmol L and 0.10 and 1.0 mmol so the authors propose two different calibration curves. The method is applied to different food samples such as beef and chicken bouillon cubes and soy sauces. 

Stock or broth (shortcut dissolve bouillon cubes in hot water)... 

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