Results 51 to 60 of about 14,648 (243)
Vitae, 2013 Background: The properties of plants with food preservation potential are well known since the antiquity. In recent years, the use of herbs and spices to improve the sensory characteristics and to extend the shelf-life of foods has been growing ...
Lilian MARQUES PINO +5 more
doaj +2 more sources
Metabolomic reveals the inhibition mechanism of proline on hexanal production in chicken meat
Food Science and Human WellnessHexanal contributes significantly to meat flavor. The aim of this study was to identify the metabolic pathways of hexanal formation in chicken meat. We found 32 metabolites associated with hexanal content in chicken meat, mainly including fatty acids ...
Huanxian Cui +6 more
doaj +1 more source
Hexanal Vapor Induced Resistance against Major Postharvest Pathogens of Banana (Musa acuminata L.)
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 +1 more source
Chemistry – A European Journal, EarlyView.Easily synthesized [Ge([12]crown‐4)2][OTf]2 catalyzes the hydrosilylation of aldehydes to give reductively coupled ethers via a carbonyl‐activated reaction pathway. The mechanism proceeds through two distinct steps: hydrosilylation followed by etherification. The open coordination face of the active cationic Ge(II) catalyst facilitates the coordination
Sarah L. McOnie +2 more
wiley +1 more source
Comparative study of hexanal as a dip and electrospun nanofiber mediated vapour treatments on enhancing the shelf life of pears [PDF]
, 2021 Hexanal slows down the ripening process in fresh produce by inhibiting the activity of phospholipase D, thereby increasing their shelf life. This study focused on comparing the single time exposure and continuous exposure of post-harvest of ‘Anjou’ and ...
Lim, Loong-Tak +3 more
core +1 more source
Foods, 2021 The lipid oxidation of fats and oils leads to volatile organic compounds, having a decisive influence on the sensory quality of foods. To understand formation and degradation pathways and to evaluate the suitability of lipid-derived aldehydes as marker ...
Sandra Grebenteuch +3 more
doaj +1 more source
Visible‐Light‐Mediated Synthesis of Biscoumarins Utilizing Photocaged Sulfonic Acid as the Catalyst
European Journal of Organic Chemistry, EarlyView.A mild visible light approach for the synthesis of biscoumarins utilizing arylazo sulfones as the photoacid generator under 467 nm irradiation is introduced. Throughout the years, biscoumarin derivatives, known for their diverse biological properties, have attracted extensive synthetic interest.
Athina S. J. Shkembi +5 more
wiley +1 more source
Differential Response of Pentanal and Hexanal Exhalation to Supplemental Oxygen and Mechanical Ventilation in Rats [PDF]
, 2021 High inspired oxygen during mechanical ventilation may influence the exhalation of the previously proposed breath biomarkers pentanal and hexanal, and additionally induce systemic inflammation.
Kiefer, Daniel +10 more
core +1 more source
Food Bioengineering, EarlyView.Fermentation enhances nutritional & techno‐functional properties of plant protein. Three distinct stages of fermentation impact on different aspects of plant protein. Fermentation induces flavors modulation through new organic compounds formation. Plant protein fermentation improves their utility in food applications.
Disha +3 more
wiley +1 more source
An Impedimetric Biosensor for Detection of Volatile Organic Compounds in Food
Biosensors, 2023 The demand for a wide choice of food that is safe and palatable increases every day. Consumers do not accept off-flavors that have atypical odors resulting from internal deterioration or contamination by substances alien to the food.
Alessia Calabrese +7 more
doaj +1 more source