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Fatty Acids, Volatile and Sensory Profile of Multigrain Biscuits Enriched with Spent Malt Rootles [PDF]
Molecules, 2020 Spent malt rootlets, a by-product of the brewing industry, are a rich source of protein, essential amino acids, healthy fats, polyphenols and minerals, and could be a new promising type of raw material from the nutritional, economic, sensory, and ...
Maria Simona Chiş +7 more
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Meat quality, fatty acids, volatile compounds, and antioxidant properties of lambs fed pasture versus mixed diet. [PDF]
Food Sci Nutr, 2019 The aim of the present work was to investigate the effects of feeding regimens (pasture vs. mixed diet) on meat quality, fatty acids, volatile compounds, and antioxidant properties in lamb meat.
Luo Y +8 more
europepmc +2 more sources
Extensive Ruminant Production Systems and Milk Quality with Emphasis on Unsaturated Fatty Acids, Volatile Compounds, Antioxidant Protection Degree and Phenol Content. [PDF]
Animals (Basel), 2019 Simple Summary This paper updates the knowledge on the effects of grazing ruminants on milk quality and cheese with emphasis on unsaturated fatty acids, volatile compounds antioxidant protection degree and phenols. It focuses on the effects of the forage
Cabiddu A +3 more
europepmc +2 more sources
Energies, 2021 The aim of the study was to evaluate the possibility of using the process of dark fermentation to convert kitchen waste into valuable volatile fatty acids in a semi-continuous process at different values of the organic loading rate (2.5 and 5.0 gVS/(L ...
Justyna Swiatkiewicz +3 more
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Volatile Organic Compound and Fatty Acid Profile of Milk from Cows and Buffaloes Fed Mycorrhizal or Nonmycorrhizal Ensiled Forage [PDF]
Molecules, 2019 Seed inoculation of forage crops by arbuscular mycorrhizal fungi (AMF) generally results in higher profitability, but also modifies the chemical composition of silage in terms of increased biomass, protein, and dry matter.
Alessandro Genovese +7 more
doaj +3 more sources
Microorganisms, 2020 Four yeast isolates from the species—Apiotrichum brassicae, Candida tropicalis, Metschnikowia pulcherrima, and Pichia kudriavzevii—previously selected by their oleaginous character and growth flexibility in different carbon sources, were tested for their
Sara Bettencourt +5 more
doaj +2 more sources
Molecules, 2016 The anthocyanin composition, fatty acids, and volatile aromas are important for Cabernet Sauvignon grape quality. This study evaluated the effect of exogenous abscisic acid (ABA) and methyl jasmonate (MeJA) on the anthocyanin composition, fatty acids ...
Yan-Lun Ju +4 more
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Analysis of Flavor Substances in Longtian Zha Meat
Shipin gongye ke-ji, 2023 The aim of this study was to analyze the unique quality characteristics and to identify the key volatile flavor compounds in Longtian Zha meat. In this study, volatile flavor substances, amino acids and fatty acids of Longtian Zha meat were detected and ...
Zhuoqi DONG +5 more
doaj +1 more source
Journal of Integrative Agriculture, 2023 Jincheng orange (Citrus sinensis Osbeck) is widely grown in Chongqing, China, and is commonly consumed because of its characteristic aroma contributed by the presence of diverse volatile compounds.
Jiao XIE +4 more
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Acta Agriculturae Slovenica, 2021 Volatile oil and fatty acids components of six various populations of wild Bunium persicum Boiss. (Bam and Zirkuh/Iran) and cultivated Cuminum cyminum L. (Rayen/Iran; Cukurcak, Taskopru and Asagialicomak/Turkey) species were investigated.
Amir SOLTANBEIGI +2 more
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