Results 11 to 20 of about 22,873 (268)
Benzophenone Oxime Tosylate as the Photoacid Generator for the Friedel-Crafts Arylation of Aldehydes With Indoles. [PDF]
ChemistryFriedel–Crafts Arylation of Indoles: Use of an iminosulfonate derivative as the photoacid generator for the Friedel–Crafts arylation reaction between aldehydes and indoles under inert atmosphere. ABSTRACT Photochemistry enables transformations inaccessible through ground‐state pathways.
Gkosios M +3 more
europepmc +2 more sources
Competitive Detection of Volatile Compounds from Food Degradation by a Zinc Oxide Sensor
Applied Sciences, 2022 During the phenomenon of food degradation, several volatile organic compounds are generally released. In particular, due to lipid oxidation in stored and packed meat, hexanal is formed as a typical decomposition product.
Lucio Bonaccorsi +4 more
doaj +1 more source
Presence of Testa and Shell Maintains Oil Stability in Almond and Canarium Nuts
Horticulturae, 2023 (1) Background: The oil stability of tree nuts during storage can be influenced by storage conditions such as temperature, humidity, and moisture concentration.
Shahla Hosseini Bai +9 more
doaj +1 more source
Foods, 2021 Effectiveness of commercial natural antioxidants from rosemary and green tea were investigated in deli-style meat products via headspace hexanal by solid-phase microextraction gas chromatography and sensory oxidation flavor by a trained panel at weeks 1,
Kathrine Holmgaard Bak, Mark P. Richards
doaj +1 more source
Journal of Agriculture and Food Research, 2021 Banana is a climacteric fruit whose ripening once initiated is irreversible and proceeds very fast making the fruits highly perishable. Application of various post-harvest technologies has been shown to slow down the ripening process in climacteric ...
Peninah Yumbya +6 more
doaj +1 more source
Influence of oxidized oils on digestibility of caseins in O/W emulsions [PDF]
, 2018 The impact of lipid oxidation on protein modifications in emulsions and the consequences on protein digestibility remains unclear. In this study, this impact is evaluated in casein (6 mg mL(-1)) based emulsions containing oxidized soybean or fish oil (3%)
De Meulenaer, Bruno +2 more
core +1 more source
Model studies on the pattern of volatiles generated in mixtures of amino acids, lipid oxidation-derived aldehydes, and glucose [PDF]
, 2011 The development of flavor and browning in thermally treated foods results mainly from the Maillard reaction and lipid degradation but also from the interactions between both reaction pathways.
Adams, An +3 more
core +1 more source
Molecules, 2019 Olive paste (OP) is a novel by-product of olive mill industry composed of water, olive pulp, and skin. Due to its richness in bioactive compounds, OP exploitation for human consumption has recently been proposed.
Miriana Durante +5 more
doaj +1 more source
Pharmaceutics, 2013 Polyphenol-rich grape seed extract (0.1 w/w%) was incorporated in liposomes (1 w/w% soy lecithin) by high pressure homogenization (22,500 psi) and coated with chitosan (0.1 w/w%). Primary liposomes and chitosan-coated secondary liposomes containing grape
Jochen Weiss, Nina Rahn, Monika Gibis
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Active food packaging through controlled in situ production and release of hexanal
Food Chemistry: X, 2020 Transportation and storage of vegetables and fruits, including berries, is increasing to meet growing consumer demand for fresh foods. Ripening and softening of plant tissues may be slowed down by hexanal, a safe volatile compound that also has ...
Mari Lehtonen +5 more
doaj +1 more source