Results 91 to 100 of about 7,356 (260)
Aquaculture Environment Interactions, 2014 The aquaculture industry has long recognized the need to reduce phosphorus (P) waste outputs associated with environmental impact, and reduce off-flavor producing compounds, which can impact the quality of the fish product.
P Sarker +6 more
doaj +1 more source
Penyebab Ikan Bercita Rasa Lumpur dan Penanganannya untuk Konsumsi [PDF]
, 2004 Fish and shrimp lived in bloomed of blue green algae environment commonly face muddy flavour problem. That was cased by geosmin, a metabolite product of blue green algae.
Arsyad, M. N. (M)
core
AWWA Water Science, Volume 7, Issue 6, November/December 2025.ABSTRACT This study provides a comprehensive evaluation of the effectiveness of 280 nm UV LEDs in enhancing chlorine disinfection in natural water sources. The results of this work indicate sequential treatments (UV‐chlorine and chlorine‐UV) further enhanced the disinfection efficiency of T1 in natural waters, especially at higher UV doses, such as 40 ...
Jin Li +8 more
wiley +1 more source
Performance Evaluation of a Full-Scale Deep U-Tube Utilizing Ozonated Oxygen as the Process Gas for Treating Drinking Water [PDF]
, 2007 A deep U-tube for treating drinking water is composed of a coaxial inner tube serving as an efficient concurrent down-flow ozone dissolver and an outer column carrying out reactions between ozone and organic substances dissolved in the water after ...
E. Shibutani, K. Muroyama
core +2 more sources
Geosmin attractsAedes aegyptimosquitoes to oviposition sites [PDF]
, 2019 Geosmin is one of the most recognizable and common microbial smells on the planet. Some insects, like mosquitoes, require microbial-rich environments for their progeny, whereas for other insects such microbes may prove dangerous. In the vinegar flyDrosophila melanogaster, geosmin is decoded in a remarkably precise fashion and induces aversion ...
Melo, Nadia +8 more
openaire +1 more source
Detection and control of off-flavour compound-producing streptomycetes on locally produced nuts using streptophages [PDF]
Microbiology Australia, 2022 Members of the phylum Actinomycetota (commonly known as actinomycetes) are the most prominent part of the soil microbiota, more specifically the species within the genus Streptomyces of this phylum.
Peter R. Brooks +2 more
doaj
Microextraction and gas chromatography/mass spectrometry for improved analysis of geosmin and other fungal "off" volatiles in grape juice [PDF]
, 2010 Geosmin is a volatile fungal metabolite with an earthy aroma produced in grape products from rotten grapes. The accumulation of geosmin in grapes is caused by the interaction of Botrytis cinerea and Penicillium expansum.
Lima, Nelson +5 more
core +1 more source
Journal of Food Science, Volume 90, Issue 10, October 2025.ABSTRACT Low pulse consumption in the United States is linked to barriers such as lengthy cooking times, limited preparation knowledge, and undesirable taste or texture. Incorporating pulse flours into convenience products is a promising approach; however, volatile organic compounds responsible for off‐flavors hinder their broader acceptance.
Kaveri Ponskhe +5 more
wiley +1 more source
Química Nova, 2008 In this work, the efficiency of some homogeneous advanced oxidation processes (UVC/H2O2, Fe2+/H2O2, UVC/Fe2+/H2O2, UVA/Fe2+/H2O2, solar/Fe2+/H2O2) was investigated toward the degradation of geosmin and 2-methylisoborneol (2-MIB).
Adriane Martins de Freitas +2 more
doaj +1 more source
Prevention of muddy taints in farmed barramundi [PDF]
, 2015 Research work within this project has generated a wealth of new information on muddy taints occurring in freshwater barramundi farmed in open-culture ponds in North Queensland.
Exley, Paul, Poole, Susan
core +1 more source