Results 1 to 10 of about 14,648 (243)
Applied Sciences, 2021 Yarrowia lipolytica belongs to the group of microorganisms widely used in scientific research for environmentally friendly biotransformation reactions. This yeast produces a number of compounds important from the point of view of the food and cosmetics ...
Jolanta Małajowicz, Mariola Kozłowska
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Competitive Detection of Volatile Compounds from Food Degradation by a Zinc Oxide Sensor
Applied Sciences, 2022 During the phenomenon of food degradation, several volatile organic compounds are generally released. In particular, due to lipid oxidation in stored and packed meat, hexanal is formed as a typical decomposition product.
Lucio Bonaccorsi +4 more
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Presence of Testa and Shell Maintains Oil Stability in Almond and Canarium Nuts
Horticulturae, 2023 (1) Background: The oil stability of tree nuts during storage can be influenced by storage conditions such as temperature, humidity, and moisture concentration.
Shahla Hosseini Bai +9 more
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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
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Frontiers in Sustainable Food Systems, 2023 Kiwifruit exhibits a climacteric ripening pattern and has as an extremely perishable nature. Considering that high perishability leads to a loss in antioxidants and overall nutritional quality.
Sisanda S. L. Mthembu +4 more
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Molecules, 2019 Olive paste (OP) is a novel by-product of olive mill industry composed of water, olive pulp, and skin. Due to its richness in bioactive compounds, OP exploitation for human consumption has recently been proposed.
Miriana Durante +5 more
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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
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Pharmaceutics, 2013 Polyphenol-rich grape seed extract (0.1 w/w%) was incorporated in liposomes (1 w/w% soy lecithin) by high pressure homogenization (22,500 psi) and coated with chitosan (0.1 w/w%). Primary liposomes and chitosan-coated secondary liposomes containing grape
Jochen Weiss, Nina Rahn, Monika Gibis
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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
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Animal, 2008 The present work was intended to analyse the chemical composition and oxidative stability of the muscle biceps femoris and adipose tissues from Iberian pigs fed different finishing diets: free-range feeding on grass and acorns in a ‘Montanera ...
S. Ventanas, J.F. Tejeda, M. Estévez
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