Results 151 to 160 of about 67,773 (308)

STOOL VOLATILE FATTY ACIDS

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

Application, Challenges, and Prospects of Non‐Thermal Processing Technologies for Seaweed Protein Extraction—A Review

Food Chemistry International, EarlyView.
This review highlights non‐thermal extraction technologies for seaweed proteins, emphasizing their mechanisms, impacts on protein structure and functionality, and sustainability potential. Key limitations related to species dependence, extract complexity, and scale‐up are discussed to guide future industrial and biorefinery applications.
Rahat Mahmud, Md Fuad Al Hasan, Shuvojit Roy, Tanvir Ahmed   +3 more
wiley   +1 more source

Noni (Morinda citrifolia) Seed Oil: Phytochemical Composition, Bioactivity, and Emerging Applications in Food and Health

Food Chemistry International, EarlyView.
Noni seed oil from Morinda citrifolia, highlighting its bioactive composition, conventional and green extraction methods, and major stability challenges. Encapsulation strategies improve oxidative stability and bioavailability, along with potential applications in functional foods and cosmetics, and key barriers to large‐scale commercialization ...
Sumidha Palanisamy, Kanimozhi Viswanathan, Pavithra Radhakrishnan, Sonali Lini, Sukumar Muthusamy   +4 more
wiley   +1 more source

PENGARUH PERIODE WAKTU PEMBUANGAN VOLATILE FATTY ACIDS TERHADAP KADAR GAS METANA DAN GAS KARBONDIOKSIDA BIOGAS PADA PROSES FERMENTASI ANAEROBIC

, 2019
Pada proses fermentasi biogas apabila volatile fatty acids yang dihasilkan terlalu banyak maka dapat mempengaruhi kondisi pH yang menyebabkan bakteri methanogen tidak dapat berkembang biak dan menghentikan proses fermentasi.
Rivan Al Ma’arif , 5212412067
core  

Characterization of Cantaloupe, Grape, Pumpkin, and Tomato Seed Oils From Xinjiang: Oxidative Stability, Volatile‐Compound Analysis, and Sensory Evaluation

Food Chemistry International, EarlyView.
This study compares oxidative stability, fatty acid profiles, volatile compounds, and sensory attributes of four Xinjiang seed oils. Distinct aldehyde‐driven aroma patterns and compositional differences were revealed, providing a scientific basis for quality evaluation and valorization of underutilized plant seed oils in food applications.
Yilai Wan, Zhanglian Chen, Hongbin Wu, Wenyu Liu, Changqing Wei   +4 more
wiley   +1 more source

Determination of Volatile Fatty Acids

Journal of AOAC INTERNATIONAL, 1942
Lila F Knudsen, Fred Hillig
openaire   +1 more source

Strategies for Identification and Mitigation of Sanguinarine in Mustard Oil Adulterated by Argemone—A Comprehensive Review

Food Chemistry International, EarlyView.
Sanguinarine, a toxic alkaloid present in argemone, can lead to epidemic dropsy or chronic diseases through DNA intercalation and immune system suppression. Regulatory efforts face challenges due to economic motivations for adulteration as well as technical, social, and infrastructure barriers.
Gururaj Pejavara Narayana, Subhangi Panigrahi, Suresh Kumar Kalakandan, Hema Vincent, Ashish Rawson   +4 more
wiley   +1 more source

Pulsed Light Technology in Food Safety and Preservation: Principles, Applications, and Future Directions

Food Chemistry International, EarlyView.
Pulsed light technology uses short high‐intensity broad‐spectrum flashes (200–1100 nm) to inactivate microbes via DNA damage. It preserves food quality, extends shelf life, and works on liquids, meats, and produce, often combined with other hurdles for enhanced efficacy.
Abdul Mueez Ahmad, Laiba Younas, Fatima Javed, Rimsha Amjad, Muhammad Tayyab Raza   +4 more
wiley   +1 more source

Comparison of the volatile compounds of Dermestes maculatus and Dermestes ater pupae: application of headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC/MS)

Invertebrate Survival Journal, 2017
The headspace solid phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC/MS) method was used for the determination of the volatile compounds of Dermestes maculatus and D. ater pupae. These beetles are of economic importance and they are
M Cerkowniak, M I Boguś, E Włóa k, P Stepnowski, M Gołębiowski   +4 more
doaj  

Studies on the Volatile Fatty Acids and Volatile Bases in “Shiokara”-II

NIPPON SUISAN GAKKAISHI, 1967
Shin-ichi TESHIMA, Akio KANAZAWA, Ken-ichi KASHIWADA   +2 more
openaire   +3 more sources