Results 81 to 90 of about 67,773 (308)

Exploration of Raw Pigmented-Fleshed Sweet Potatoes Volatile Organic Compounds and the Precursors

Molecules
Sweet potato provides rich nutrients and bioactive substances for the human diet. In this study, the volatile organic compounds of five pigmented-fleshed sweet potato cultivars were determined, the characteristic aroma compounds were screened, and a ...
Yanqiang Yao, Rong Zhang, Ruixue Jia, Zhufang Yao, Yake Qiao, Zhangying Wang   +5 more
doaj   +1 more source

Arctium Species Secondary Metabolites Chemodiversity and Bioactivities

Frontiers in Plant Science, 2019
Arctium species are known for a variety of pharmacological effects due to their diverse volatile and non-volatile secondary metabolites. Representatives of Arctium species contain non-volatile compounds including lignans, fatty acids, acetylenic ...
Dongdong Wang, Dongdong Wang, Dongdong Wang, Alexandru Sabin Bădărau, Mallappa Kumara Swamy, Subrata Shaw, Filippo Maggi, Luiz Everson da Silva, Víctor López, Víctor López, Andy Wai Kan Yeung, Andrei Mocan, Andrei Mocan, Atanas G. Atanasov, Atanas G. Atanasov, Atanas G. Atanasov   +15 more
doaj   +1 more source

On the volatile flavour compounds of cooked trassi, a cured shrimp paste condiment of the Far East

, 1972
The volatile compounds of cooked trassi, a cured shrimp paste condiment of the Far East have been studied. The techniques of volatiles isolation, concentration, fractionation as well as methods of identification have been described.
Soedarmo Moeljohardjo, D.
core  

ORGANIC COMPONENTS OF ANTARCTIC SNOW AND ICE : PART 1. VOLATILE FATTY ACIDS IN SNOW DRIFT

, 1990
P(論文)Snow drift samples collected on Mizuho Plateau, Antarctica, were analyzed for volatile fatty acids including formic, acetic, propionic and butyric acids. Formic (2.3-11.7 ppb) and acetic (11.4-59.8 ppb) acids were detected as major components. Their
ニシオ, フミヒコ, OSADA, Kazuo, OHTA, Keiichi, NISHIO, Fumihiko, オオタ, ケイイチ, オサダ, カズオ   +5 more
core   +1 more source

Characterization of Bio‐Based Phenolic Plasticizer Extracted From Rambutan Fruit Shell Waste: A Sustainable Alternative to Synthetic Plasticizers for Green Polymer Applications

Journal of the American Oil Chemists' Society, EarlyView.
Comprehensive Characterization of Bio‐Based Phenolic Plasticizer Extracted From Rambutan Fruit Shell Waste. ABSTRACT The development of eco‐friendly plasticizer is driving the interest of many scientists due to its environmentally benign nature.
Divya Divakaran, Indran Suyambulingam, Sunesh Narayanaperumal, Nadir Ayrilmis, Murugesan Palaniappan, Sivasubramanian Palanisamy, P. Senthamaraikannan, Siva Avudaiappan   +7 more
wiley   +1 more source

Effect of Microbial Fermentation on The Yield of Vfas for Kitchen Waste Decomposition [PDF]

BIO Web of Conferences
Fruit and vegetable waste is an important kind of kitchen waste, its production can not be underestimated. The volatile fatty acids (VFAs) produced can be used as an added carbon source for microbial fermentation.
Feng Kaiwen
doaj   +1 more source

Correlation of OTU vs ruminal MeY, pH and volatile fatty acids (VFA).

, 2022
Correlation of OTU vs ruminal MeY, pH and volatile fatty acids (VFA).
S. R. O. Williams (12568830), Joanne Hemsworth (11574109), Carolyn Bath (12568833), Benjamin G. Cocks (7256216), Jianghui Wang (345299), Keith W. Savin (4636006), Doris Ram (4676530), Simone Rochfort (1714078), Jody Zawadzki (4676527), Peter J. Moate (9123079)   +9 more
core   +1 more source

The Effects of Enzyme Pretreatment Extraction on Lipid Recovery With Normal Phase HPLC

Journal of the American Oil Chemists' Society, EarlyView.
ABSTRACT With the increasing interest in the commercialization of microalgal fermentation‐based products, sustainable and efficient oil extraction methods have been developed for manufacturing and analytical testing. Due to the variability and resilience of micro‐algae cell walls, traditional lipid extraction methods such as Folch and Bligh and Dyer ...
Zhehan Jiang, Luke MacPherson, Suzanne M. Budge, Wei Xia, Roberto E. Armenta   +4 more
wiley   +1 more source

Effect of Stewing Time on the Small Molecular Metabolites, Free Fatty Acids, and Volatile Flavor Compounds in Chicken Broth

Food Science of Animal Resources
Chicken broth has a taste of umami, and the stewing time has an important effect on the quality of chicken broth, but there are fewer studies on the control of the stewing time.
Rong Jia, Yucai Yang, Guozhou Liao, Yuan Yang, Dahai Gu, Guiying Wang   +5 more
doaj   +1 more source

Analysis on the Fatty Acids and Volatile Components in Pleurotus geesteranus by HS-SPME-GC-MS

Journal of Food Quality, 2020
The volatile constituents and fatty acids in Pleurotus geesteranus were assayed by headspace solid-phase microextraction coupled with GC-MS. There were 5 volatile compounds in P.
Zhenhua Liang, Shanei Li, Qiongxin Liang, Liqiang Ji, Jinmei Wang, Changqin Li   +5 more
doaj   +1 more source