Results 11 to 20 of about 727,401 (355)

Fatty Acid Composition of Meat Animals as Flavor Precursors

Meat and Muscle Biology, 2021
This article provides an overview of fatty acids in meat, their variation among animal species, and the roles of fatty acids as flavor precursors. Animal fat mostly consists of triglycerides and phospholipids. Fats from ruminant (cattle, sheep, and goats)
Thu Dinh, Virell To, Wes Schilling
doaj   +2 more sources

Preparation and Characterization of the Composition of Volatile Compounds, Fatty Acids and Thermal Behavior of Paprika

Foods, 2023
This study aimed to investigate the thermal behavior and composition of volatile compounds, fatty acids and polyphenols in paprika obtained from peppers of different countries.
Thomas Dippong, Lacrimioara Senila, Laura Elena Muresan   +2 more
doaj   +1 more source

Microbiological insights into anaerobic digestion for biogas, hydrogen or volatile fatty acids (VFAs): a review

Bioengineered, 2022
In the past decades, considerable attention has been directed toward anaerobic digestion (AD), which is an effective biological process for converting diverse organic wastes into biogas, volatile fatty acids (VFAs), biohydrogen, etc.
Sharareh Harirchi, S. Wainaina, T. Sar, S. Nojoumi, Milad Parchami, Mohsen Parchami, Sunita Varjani, S. Khanal, J. Wong, M. Awasthi, M. Taherzadeh   +10 more
semanticscholar   +1 more source

Effect of high hydrostatic pressure on aroma volatile compounds and aroma precursors of Hami melon juice

Frontiers in Nutrition, 2023
High hydrostatic pressure (HHP) treatment is an effective technique for processing heat-sensitive fruits and causes changes in volatile compounds and their precursors while maintaining quality.
Longying Pei, Wei Liu, Luxi Jiang, Heng Xu, Luping Liu, Xiaoyu Wang, Manli Liu, Buhailiqiemu Abudureheman, Heng Zhang, Jiluan Chen   +9 more
doaj   +1 more source

Characterization of meat quality traits, fatty acids and volatile compounds in Hu and Tan sheep

Frontiers in Nutrition, 2023
Sheep breed has a major influence on characteristics of meat quality and intramuscular fat (IMF), however, studies into the relationship between sheep breed and meat quality traits rarely consider the large variation in IMF within breed.
Jing Li, Chaohua Tang, Youyou Yang, Ying Hu, Qingyu Zhao, Qingmei Ma, X. Yue, Fadi Li, Jun-min Zhang   +8 more
semanticscholar   +1 more source

Changes in the Quality and Flavor Components of Snakehead Fish Oil during Refining [PDF]

Shipin Kexue, 2023
In order to investigate the influence of the refining process on the quality and sensory properties of snakehead fish oil, the physicochemical properties, fatty acid composition and volatile flavor composition during the refining process of crude fish ...
ZHANG Quan, WANG Wei, WU Sifen, ZHONG Bizhen, PENG Bin, LI Jinlin, HU Mingming, TU Zongcai
doaj   +1 more source

Current perspectives on acidogenic fermentation to produce volatile fatty acids from waste

Reviews in Environmental Science and Bio\/technology, 2021
Volatile fatty acids (VFAs) are key platform chemicals used in a multitude of industries including chemicals, pharmaceuticals, food and agriculture. The current route for VFA production is petrochemical based.
Maria Ramos-Suarez, Yue Zhang, Victoria Outram   +2 more
semanticscholar   +1 more source

Production of polyhydroxyalkanoates (PHAs) by Bacillus megaterium using food waste acidogenic fermentation-derived volatile fatty acids

Bioengineered, 2021
High production costs still hamper fast expansion of commercial production of polyhydroxyalkanoates (PHAs). This problem is greatly related to the cultivation medium which accounts for up to 50% of the whole process costs.
Danh H. Vu, S. Wainaina, M. Taherzadeh, D. Åkesson, J. Ferreira   +4 more
semanticscholar   +1 more source

A Glimpse of the World of Volatile Fatty Acids Production and Application: A review

Bioengineered, 2021
Sustainable provision of chemicals and materials is undoubtedly a defining factor in guaranteeing economic, environmental, and social stability of future societies.
S. Agnihotri, Dongmin Yin, A. Mahboubi, Tugba Sapmaz, Sunita Varjani, W. Qiao, D. Y. Koseoglu-Imer, M. Taherzadeh   +7 more
semanticscholar   +1 more source

Effect volatile fatty acids concentrations in the development of the caprine ruminal microflora [PDF]

Iraqi Journal of Veterinary Sciences, 2009
It is known that volatile fatty acids can inhibit growth of species of the family Enterobacteriaceae in vitro. However these volatile fatty acids affect bacterial population in the rumen of goats is unknown.
R. K. Muhsen
doaj   +1 more source