Results 61 to 70 of about 26,237 (299)
Animal Research and One Health, EarlyView.The graphical abstract shows the principal results of this study. Eight major aroma‐contributing compounds (nonanal, octanal, dimethyl tetrasulfide, hexanal, 1‐octen‐3‐ol, (E)‐2‐nonenal, heptanal, and (E,E)‐2,4‐decadienal) were identified by electronic nose and GC‐O‐MS analysis, and their content increased with age.
Yanke Wang +6 more
wiley +1 more source
Lipidic components oxidation and hexanal formation during the curing of saucisson
Grasas y Aceites, 1992 It has studied formation of alcanals of low weight (C3-C6) during the curing of standard Saucisson manufactured in pilot plant. Aldehydes content have been compared to others obtained in three batches of industrial process (I, II and III).
J. Chasco, M. J. Beriain, J. Bello
doaj +1 more source
Increasing the Oxidation Stability and Shelf‐Life Quality of Hazelnuts Using a New Peeling Technique [PDF]
Journal of food science.ABSTRACT Hazelnuts without skin are preferred by consumers. Traditionally, the skin is peeled off by the roasting technique (RT). However, RT causes undesirable reactions such as lipid oxidation. Therefore, pressurized water technique (PWT) was developed as an alternative hazelnut peeling method.
Şahin S, Aydın Y.
europepmc +2 more sources
Chemistry &Biodiversity, EarlyView.ABSTRACT Volatile secondary metabolites in plants can serve as valuable biomarkers for the plant's health, stress response, and pest or disease detection. We have investigated the volatilome of Acer saccharum (sugar maple) leaves using two complementary extraction techniques: headspace‐solid phase micro‐extraction coupled with gas chromatography‐mass ...
Jean‐Christophe Séguin +2 more
wiley +1 more source
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
n-Aldehydes ( C 6 - C 10 ) in snow samples collected at the high alpine research station Jungfraujoch during CLACE 5 [PDF]
, 2009 Samples of freshly fallen snow were collected at the high alpine research station Jungfraujoch, Switzerland, during the Cloud and Aerosol Characterization Experiments (CLACE) 5 in February and March 2006.
Fries, Elke +4 more
core
Composition of phenolics and volatiles in strawberry cultivars and influence of preharvest hexanal treatment on their profiles [PDF]
, 2015 Biochemical changes of quality-determining components were evaluated in strawberry fruit subjected to preharvest spray treatments using a hexanal-containing formulation that is known to enhance shelf life and quality of fruits.
Khanizadeh, Shahrokh +4 more
core +1 more source
Chemistry &Biodiversity, EarlyView.The volatile profile of Betula papyrifera hardwood has been characterized using both hydrodistillation and HS‐SPME coupled with GC‐MS/FID. Hydrodistillation yields a fatty acid‐rich essential oil, while HS‐SPME reveals a broader range of low‐molecular‐weight volatiles, including aromatics and terpenoids.
David Fortier +2 more
wiley +1 more source
, 2014 Mushrooms and fungi not only present a fascinating world of shapes, both macro- and microscopic, but they are also an interesting source of flavours, fragrances and odours, e.g.
Moliszewska, Ewa
core +1 more source
European Journal of Lipid Science and Technology, EarlyView.This comprehensive and focused review describes how lipid oxidation plays a crucial role in determining the sensory quality and hence shelf life of low‐moisture packaged snacks: a category of food product that is not often discussed in literature, but is commonly found in our diets.
Rebecca L. Mora +2 more
wiley +1 more source