Effect of Yogurt and Its Components on the Deodorization of Raw and Fried Garlic Volatiles
Molecules, 2023 Garlic contains sulfur volatiles that cause a bad odor after consumption. The objective of this study was to understand how yogurt and its components cause deodorization. Raw and fried garlic samples were mixed with various treatments and measurements of
Sheryl A Barringer, Manpreet Kaur
exaly +4 more sources
Mechanistic Insights into the Cooperative Removal of NH3 and H2S by Persimmon Polyphenols with Natural Deep Eutectic Solvent Systems [PDF]
FoodsPersimmon polyphenols (PP) are natural polyphenols with high reactivity and strong deodorization potential; however, their practical application in odor control is limited by their poor solubility.
Baixue Li +3 more
doaj +2 more sources
Comparison of Different Deodorizing Treatments on the Flavor of Paddy Field Carp, Analyzed by the E-Nose, E-Tongue and Gas Chromatography–Ion Mobility Spectrometry [PDF]
FoodsChanges in the flavor and taste profiles of Paddy Field Carp after deodorization with perilla juice (PJ), cooking wine (CW) and a mixture of the two (PJ-CW) were analyzed using the E-nose, E-tongue, gas chromatography–ion mobility spectrometry (GC-IMS ...
Chenying Fu +5 more
doaj +2 more sources
Improving the Value Utilization of Tuna Peptide Powder for the Cosmetics Field Through Ozone Oxidation [PDF]
Marine DrugsThe existing in vitro and clinical trial evidence supports the health and wellness benefits of collagen peptides sourced from various origins. Despite this, research on collagen peptides from tuna remains limited.
Haolong Zheng +8 more
doaj +2 more sources
Molecules, 2023 Refined and deodorized camellia oil has been reported to contain a high amount of 3-monochloropropane-1,2-diol esters (3-MCPDE) due to the high-temperature deodorization step.
Liqun Zhang +5 more
doaj +1 more source
Research Progress in Determination and Deodorization of Fishy Odor Compounds from Shellfish
Shipin gongye ke-ji, 2022 Shellfish products, which have high nutritional value, delicious taste and unique flavor, are loved by consumers. However, their fishy odor hinders the development of shellfish industry.
Linfan SHI +4 more
doaj +1 more source
Effect of Refining Process on the Concomitants in Pressed Camellia Oil
Shipin gongye ke-ji, 2022 The effects of deacidification, decolorization and deodorization at different temperatures on the content of squalene, sterols and volatile organic compounds in pressed camellia oil were investigated.
Leyi CHEN +6 more
doaj +1 more source
Absorption processes in reducing the odor nuisance of wastewater
MethodsX, 2023 Deep social awareness, especially in highly developed countries, imposes pressure on entrepreneurs and service providers, forcing them to undertake effective actions to minimize the effects of their activities also in terms of the emission of malodorous ...
Izabela Wysocka
doaj +1 more source
Shipin gongye ke-ji, 2022 In order to ameliorate the fishy aftertaste and value addition of Pangasius bocourti fillets, this article used Perilla frutescens water extract for deodorization.
Jiali BAO +5 more
doaj +1 more source
Study of specification of refined camelina oil and effect of deodorization process on fatty acid composition and tocopherol content [PDF]
فناوریهای جدید در صنعت غذا, 2023 Camelina oil is highly unsaturated and is a rich source of omega-3 fatty acids. Camelina oil contains high amounts of tocopherol which confers a reasonable shelf life without the need for special storage conditions.
Azardokht Pourangnia +2 more
doaj +1 more source