Model studies on the pattern of volatiles generated in mixtures of amino acids, lipid oxidation-derived aldehydes, and glucose [PDF]
, 2011 The development of flavor and browning in thermally treated foods results mainly from the Maillard reaction and lipid degradation but also from the interactions between both reaction pathways.
Adams, An +3 more
core +1 more source
Tracking Sensory Characteristics of Virgin Olive Oils During Storage: Interpretation of Their Changes from a Multiparametric Perspective [PDF]
, 2020 Virgin olive oil is inevitably subject to an oxidation process during storage that can affect its stability and quality due to off-flavors that develop before the oil surpasses its ‘best before’ date. Many parameters are involved in the oxidation process
Aparicio Ruiz, Ramón +4 more
core +1 more source
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
doaj +1 more source
Influence of oxidized oils on digestibility of caseins in O/W emulsions [PDF]
, 2018 The impact of lipid oxidation on protein modifications in emulsions and the consequences on protein digestibility remains unclear. In this study, this impact is evaluated in casein (6 mg mL(-1)) based emulsions containing oxidized soybean or fish oil (3%)
De Meulenaer, Bruno +2 more
core +1 more source
Effects of caffeic acid and bovine serum albumin in reducing the rate of development of rancidity in oil-in-water and water-in-oil emulsions [PDF]
, 2011 The antioxidant properties of caffeic acid and bovine serum albumin in oil-in-water and water-in-oil emulsions were studied. Caffeic acid (5 mmol/kg emulsion) showed good antioxidant properties in both 30% sunflower oil-in-water (OW) and 20% water-in ...
Conde, Enma +3 more
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Grasas y Aceites, 2019 Four different corn oil samples including stripped (SCO, Control), refined (RCO), stripped corn oil enriched with rosemary extract (SCO+ROS) and ascorbyl palmitate (SCO+AP) were exposed to microwave (MWH) and conventional heating (CVH).
A. Baştürk
doaj +1 more source
Volatile aldehydes in libraries and archives [PDF]
, 2010 Volatile aldehydes are produced during degradation of paper-based materials. This may result in their accumulation in archival and library repositories. However, no systematic study has been performed so far.
Cassar, M. +8 more
core +1 more source
A versatile apparatus for the bench scale bleaching and deodorsation of vegetable oils
Czech Journal of Food Sciences, 2015 A versatile isothermal glass apparatus provided with sintered glass on the bottom was designed for the bench scale adsorptive bleaching and deodorisation of vegetable oils.
Vladimir Filip +4 more
doaj +1 more source
Volatile organic compounds and consumer preference for meat from suckling goat kids raised with natural or replacers milk [PDF]
, 2019 Most of European Union goats are slaughtered with carcase weights between 5 kg and 11 kg. Some farmers rear kids with milk replacers to produce cheese with the dams’ milk.
Alcalde Aldea, María Jesús +6 more
core +3 more sources
Adsorption Science & Technology, 1992 The adsorption and desorption isotherms of n-hexane on powdered alumina and silica have been studied at 25°C over a wide range of relative pressures. Two t-curves for pore structure analysis are proposed, one for alumina (C = 12) and the second for silica (3 ≤ C ≤ 9).
Weber, G. +4 more
openaire +2 more sources