Results 1 to 10 of about 149,730 (310)

Evaluation of the flavor profiles of Yanbian-style sauced beef from differently treated raw beef samples

Food Chemistry: X
In this study, we investigated the volatile flavor compounds and sensory perceptions of Yanbian-style sauced beef prepared from raw meats subjected to different treatments (hot fresh, chilled, and frozen beef). The results indicated that the treatment of
Hongshu Li, Junxia Chen, Yongxin Zhang, Yu Jiang, Depeng Sun, Chunxiang Piao, Tingyu Li, Juan Wang, Hongmei Li, Baide Mu, Guanhao Li   +10 more
doaj   +1 more source

The Use of Concentrates Rich in Orange By-Products in Goat Feed and Its Effects on Physico-Chemical, Textural, Fatty Acids, Volatile Compounds and Sensory Characteristics of the Meat of Suckling Kids. [PDF]

Animals (Basel), 2020
Guzmán JL, Delgado-Pertíñez M, Beriáin MJ, Pino R, Zarazaga LÁ, Horcada A.   +5 more
europepmc   +1 more source

Co-digestion of the mechanically recovered organic fraction of municipal solid waste with slaughterhouse wastes

, 2012
The current work aimed to resolve some long-standing questions about the potential benefits and limitations of co-digestion of slaughterhouse wastes.
Banks, C.J., Zhang, Y.
core   +1 more source

Model based study of autothermal thermophilic aerobic digestion (ATAD) processes : a thesis presented in partial fulfilment of the requirements for the degree of Master of Technology in Engineering and Automation of Massey University [PDF]

, 2000
An Autothermal Thermophilic Aerobic Digestion process, or ATAD process, is a relatively new sewage sludge treatment process. The ATAD process has been developed for the disinfection and stabilisation of sewage sludge, which is a by-product of wastewater ...
Fryer, Barry
core  

Use of headspace solid-phase microextraction for the analysis and characterisation of volatile compounds in rumen contents : a thesis presented in partial fulfillment of the requirements for the degree of Masterate of Science in Chemistry at Massey University [PDF]

, 2005
Appendix 2&3 removed due to copyright restrictions. Please consult print copy in Library.Volatile fatty acids (VFAs), alkyl phenols and indolic compounds are produced by rumen microbes during the fermentation of forages in ruminants.
Lu, Shengyi
core  

Establishment of Fatty Acid Profile and Comparative Analysis of Volatile Substances in Regular and DHA-Biofortified Raw Milk

Applied Sciences
This study aimed to establish fatty acid profiles of regular raw milk and docosahexaenoic acid (DHA)-biofortified raw milk and to compare the volatile substance composition of the two types of raw milk.
Shaohong Jin, Genna Ba, Jianmin Zou, Chong Chen, Jian He, Pengjie Wang, Yinhua Zhu   +6 more
doaj   +1 more source

STOOL VOLATILE FATTY ACIDS

Journal of Biological Chemistry, 1935
W.H. Olmsted, George Curtis, O.K. Timm
openaire   +1 more source

Meat quality, fatty acids, volatile compounds, and antioxidant properties of lambs fed pasture versus mixed diet. [PDF]

Food Sci Nutr, 2019
Luo Y, Wang B, Liu C, Su R, Hou Y, Yao D, Zhao L, Su L, Jin Y.   +8 more
europepmc   +1 more source

Characterization and discrimination of lamb with different breeds and muscle types using precursors and volatile compounds

Food Chemistry: X
The unique aromas of mutton stem from the chemical reactions between the characteristic precursors during cooking. This study aimed to establish the relationship of volatile compounds and aroma precursors (protein, fat, free amino acids and fatty acids ...
Jing Wang, Yu Song, Laiyu Zhao, Ping Yang, Feng Huang, Yun Wu, Chunhui Zhang   +6 more
doaj   +1 more source

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
Cabiddu A, Delgadillo-Puga C, Decandia M, Molle AG.   +3 more
europepmc   +1 more source