Results 21 to 30 of about 5,531,710 (302)
Marker Substances in the Aroma of Truffles
Molecules, 2022 The aim of this study was to identify specific truffle marker substances within the truffle aroma. The aroma profile of different truffle species was analyzed using static headspace sampling with gas chromatography mass spectrometry analysis (SHS/GC-MS).
Ruben Epping +3 more
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Scientific Reports, 2022 Acid value (AV), is a widely used indicator of oil degradation that, by definition, measures the free fatty acids formed via the hydrolysis of triacyclglycerols.
Masayoshi Sakaino +7 more
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Molecules, 2023 Coenzyme Q10 (CoQ10) is a vital substance found throughout body. It helps convert food into energy and is eaten small amounts in foods. CoQ10 has gained great interest in recent years as a potential candidate for the treatment of various diseases.
Cemil Aydoğan +4 more
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Application of different sterilising modes and the effects on processed cheese quality
Czech Journal of Food Sciences, 2010 The aim of the present work is to evaluate the impacts of four different sterilising modes (110°C 100 min, 115°C 32 min, 120°C 10 min, and 125°C 3.2 min - with a constant lethal effect on microorganisms) on some chemical (pH, total and bio-available ...
Zuzana Lazárková +5 more
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The Formation of Methyl Ketones during Lipid Oxidation at Elevated Temperatures
Molecules, 2021 Lipid oxidation and the resulting volatile organic compounds are the main reasons for a loss of food quality. In addition to typical compounds, such as alkanes, aldehydes and alcohols, methyl ketones like heptan-2-one, are repeatedly described as aroma ...
Sandra Grebenteuch +4 more
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A Study on Prevalence of Escherichia coli O157 with a Verified Method in Foods
Turkish Journal of Agriculture: Food Science and Technology, 2017 The purpose of this study were to identify the presence of E.coli O157 and to determine its prevalence in foods which were collected from various restaurants, shops and markets in Istanbul. Also, validation of detection method of E. coli O157 in all food
Semiha Yalçın +4 more
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Eating behaviours and food cravings; influence of age, sex, BMI and FTO genotype [PDF]
, 2019 Previous studies indicate that eating behaviours and food cravings are associated with increased BMI and obesity. However, the interaction between these behaviours and other variables such as age, sex, BMI and genetics is complex.
Caroline Dalton +5 more
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Foods, 2023 Codonopsis lanceolata (C. lanceolata) has been commonly utilized as a therapeutic plant in traditional medicine. In this study, we examined variations in metabolites in C.
Miso Nam +3 more
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Food Technology and Biotechnology, 2015 A liquid chromatography/ion trap mass spectrometry-based method to determine six ergot alkaloids and their isomers is presented. The samples were cleaned on neutral alumina-based solid-phase extraction cartridges.
Marcin Bryła +3 more
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Antioxidants, 2023 Proteins, such as β-lactoglobulin (β-Lg), are often used to stabilize oil–water-emulsions. By using an additional implementation of phenolic compounds (PC) that might interact with the proteins, the oxidative stability can be further improved. Whether PC
Alina Bock +3 more
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