Results 1 to 10 of about 13,872 (246)
Anti-Vibrio parahaemolyticus Mechanism of Hexanal and Its Inhibitory Effect on Biofilm Formation. [PDF]
FoodsVibrio parahaemolyticus (V. parahaemolyticus) is one of the most prevalent foodborne pathogens worldwide. Hexanal is a natural aldehyde derived from plants.
Fan Q +7 more
europepmc +3 more sources
Hexanal Vapor Induced Resistance against Major Postharvest Pathogens of Banana (Musa acuminata L.) [PDF]
The Plant Pathology Journal, 2020 Hexanal, a C-6 aldehyde has been implicated to have antimicrobial properties. Hence, this study was conducted to determine the antifungal activities of hexanal vapor against major postharvest pathogens of banana viz., Colletotrichum gloeosporioides and ...
Durgadevi Dhakshinamoorthy +6 more
doaj +3 more sources
Comparative Analysis of Aroma Emissions in 'Gala' Apples Stored in Ethanol- and Hexanal-Enriched Controlled Atmosphere. [PDF]
FoodsThe objectives of this study were to investigate the effects of extended and constant ethanol and hexanal exposure on ‘Gala’ apples’ production of aroma compounds after long-term CA storage.
Jesenko E, Vidrih R, Zlatić E.
europepmc +3 more sources
Foods, 2021 Effectiveness of commercial natural antioxidants from rosemary and green tea were investigated in deli-style meat products via headspace hexanal by solid-phase microextraction gas chromatography and sensory oxidation flavor by a trained panel at weeks 1,
Kathrine Holmgaard Bak, Mark P. Richards
doaj +2 more sources
Formation Mechanism of Hexanal and (E)2-Hexenal during Soybean [Glycine max (L.) Merr] Processing Based on the Subcellular and Molecular Levels [PDF]
Journal of Agricultural and Food Chemistry, 2021 Hexanal and (E)-2-hexenal in soymilk mainly form during the soaking and grinding of soybeans. In this study, freshly dehulled soybeans were soaked or ground in the presence or absence of different enzyme inhibitors.
Xiaoxiao Feng +5 more
openalex +2 more sources
Eradicant and curative treatments of hexanal against peach brown rot [PDF]
Scientia Agricola, 2014 Brown rot, caused by Monilinia spp. , is one of the most important peach (Prunuspersica (L.) Batsch) diseases and the main cause of postharvest losses.
Juliana Silveira Baggio +2 more
doaj +4 more sources
Foods, 2022 The effects and specificity of dietary supplementation of EconomasETM (EcoE), mainly consisting of organic selenium (0.15 or 0.30 mg/kg feed; Se) or of vitamin E (100 or 200 mg/kg feed; VE), on lipid oxidation were evaluated in rabbit hamburgers during ...
Fabiana Trombetti +5 more
doaj +2 more sources
Plants, 2021 ‘Honeycrisp’ (Malus domestica Borkh.), a premium applecultivar, is highly susceptible to bitter pit and decline in quality during long-term storage. In order to enhance the quality, an aqueous composition containing hexanal was applied as a preharvest ...
Karthika Sriskantharajah +6 more
doaj +2 more sources
Active food packaging through controlled in situ production and release of hexanal
Food Chemistry: X, 2020 Transportation and storage of vegetables and fruits, including berries, is increasing to meet growing consumer demand for fresh foods. Ripening and softening of plant tissues may be slowed down by hexanal, a safe volatile compound that also has ...
Mari Lehtonen +5 more
doaj +2 more sources
Effects of hexanal fumigation on fungal spoilage and grain quality of stored wheat
Grain & Oil Science and Technology, 2021 The prevention of fungal spoilage is an essential consideration in wheat storage. Recent studies have revealed that volatile organic compounds (VOCs), possibly with natural fungicidal properties, could be produced from stored wheat grains. In this study,
Shuaibing Zhang +6 more
doaj +2 more sources