| 11. | In 2015 there were allegations that the health of workers who roast coffee is threatened by diacetyl.
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| 12. | Diacetyl is produced during fermentation as a byproduct of valine synthesis, when yeast produces decarboxylated into diacetyl.
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| 13. | Diacetyl is produced during fermentation as a byproduct of valine synthesis, when yeast produces decarboxylated into diacetyl.
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| 14. | The yeasts also help keep levels low by consuming diacetyl and reducing it to acetoin and butylene glycol.
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| 15. | On January 21, 2009, OSHA issued an advance notice of proposed rulemaking for regulating exposure to diacetyl.
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| 16. | On 4 September 2007, the Flavor and Extract Manufacturers recommended reduction of diacetyl in butter-like flavorings.
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| 17. | Research in rats and mice has shown that diacetyl can damage the airway and damage cells that line the airway.
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| 18. | The diacetyl, or Fearon, reaction develops a yellow chromogen with urea, and this is quantified by photometry.
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| 19. | "It works well with our pH and acid levels and doesn't give us a lot of diacetyl.
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| 20. | The yeast then absorbs the diacetyl, and reduces the ketone groups to form acetoin and 2, 3-butanediol.
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