Results 71 to 80 of about 14,648 (243)

Evolution of free amino acids and volatile compounds in dry‐cured fermented 'salchichón' sausages superficially inoculated with different molds

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Surface molds contribute to flavor development in dry‐cured fermented sausages through their effects on proteolysis, amino acid catabolism, and volatile compound formation. This study evaluated the influence of Aspergillus oryzae, Penicillium camemberti, Penicillium roqueforti and Penicillium nalgiovense on the evolution of free ...
José María Martín‐Miguélez, Alberto González‐Mohino, Jorge Ruiz‐Carrascal, Lary Souza Olegario, Josué Delgado   +4 more
wiley   +1 more source

Change in Sunflower Oil Quality and Safety Depending on Number of Deodorisation Cycles Used

Foods
Deodorisation remains a beneficial aspect of the processing of edible oils and fats and is required during the first refining and after transportation, storage, and/or further processing, such as interesterification.
Mariia Andreevna Makarenko, Alexey Dmitrievich Malinkin, Vladimir Vladimirovich Bessonov   +2 more
doaj   +1 more source

Prediction of Walnut Deterioration Using Kernel Oxidative Stability

Foods, 2020
Monitoring walnut oxidation is essential to control walnut quality during storage. An accelerated oxidation method for differentiating the oxidative stability index (OSI) of walnut kernels was examined and the effects of instrument operational parameters
Filipa Simoes Grilo, Yanisa Srisaard, Selina C. Wang   +2 more
doaj   +1 more source

Synthesis of Microbial‐Derived Octadecanoids

Lipids, EarlyView.
C18‐carbon containing dietary polyunsaturated fatty acids (e.g., linoleic acid, α‐linolenic acid, and γ‐linolenic acid) are metabolized by bacteria in the gut into oxygenated lipid mediators termed octadecanoids. To study the biological function of these compounds, we report here the chemical synthesis of multiple octadecanoids.
Johanna Revol‐Cavalier, Katarína Bankóová, Olivier Salamin, Alessandro Quaranta, Juan Du, Mats Hamberg, Craig E. Wheelock   +6 more
wiley   +1 more source

Chemical and physical composition of grain-type and food-type soybean for food processing Composição química e física de soja tipo grão e tipo alimento para o processamento de alimentos

Pesquisa Agropecuária Brasileira, 2009
The objective of this work was to evaluate the chemical and physical characteristics of grains of soybean (Glycine max) cultivars for food processing.
Josemeyre Bonifácio da Silva, Mercedes Concórdia Carrão-Panizzi, Sandra Helena Prudêncio   +2 more
doaj   +1 more source

Volatile Compounds in Feathers of the Scarlet Macaw (Ara macao) Reflect Sex and Pair‐Bond Status

Integrative Zoology, EarlyView.
Scarlet macaws exhibit sex‐ and pair‐related differences in plumage volatile composition, with males showing greater chemical richness. Partnered individuals differ in specific compound classes, whereas no clear association with immune function was detected. These results support a potential role for olfactory cues in sexual and social communication in
Elisa Espartosa, Isabel Barja, José Martin, María del Carmen Hernández   +3 more
wiley   +1 more source

Plant‐Derived Probiotics From Fermented Foods: Current Evidence on Antiviral Mechanisms and Gut–Lung Axis Modulation

Food Frontiers, Volume 7, Issue 6, November 2026.
Plant‐derived probiotics from fermented foods exert anti‐respiratory virus effects via immune regulation, antiviral metabolites, and gut–lung axis, highlighting their advantages, key technologies, and application prospects. ABSTRACT Respiratory viral infections represent a major global public health threat, causing widespread morbidity, mortality, and ...
Yinghao Xing, Yaoyuan Hu, Yingying Ma, Peng Yao, Jingjing Jiang, Jiao Guo, Shuangmei Liu   +6 more
wiley   +1 more source

Detection of released hexanal with gas chromatography

, 2021
Heksanal (oz. heksanaladehid) je alkil aldehid, ki se uporablja v industriji arom za živila in produkte s sadnim okusom in vonjem. Je hlapna spojina s protimikrobnim delovanjem, zato se ga pogosto uporablja za zaviranje zorenja sadja in zelenjave.
Kuret, Tajda
core  

Development of novel hexanal encapsulated fiber (HEF) through electrospinning and its application to extend the shelf life of fruits [PDF]

, 2020
Phospholipase D inhibition (PLD) technology is a membrane preservation technique using bioactive compound hexanal to enhance shelf life of fruits. Application of hexanal as spray or dip improves the post-harvest fruit quality but is limited due to its ...
Ranjan, Syndhiya
core   +1 more source

Covalent Organic Frameworks in Smart Food Packaging: Advances, Challenges, and Future Prospects

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 6, November 2026.
ABSTRACT Food preservation challenges have positioned packaging as a rapidly evolving, innovation‐driven field, with smart packaging offering transformative solutions. Among advanced materials, covalent organic frameworks (COFs) have attracted growing attention due to their permanent porosity, structural tunability, high surface area, and chemical ...
Sara Esteghlal, Hossein Daneshgar, Navid Rabiee, Mohammadreza Khalesi   +3 more
wiley   +1 more source