Results 81 to 90 of about 26,237 (299)
Relationships among sensory analysis, isoflavone and hexanal contents of soymilk powder
Brazilian Archives of Biology and Technology, 2010 The objective of this work was to study the sensory attributes and their relationships with isoflavones and hexanal contents of soymilks made in laboratory and commercial samples.
Josemeyre Bonifácio da Silva +4 more
doaj +1 more source
Odorant Inhibition in Mosquito Olfaction. [PDF]
, 2019 How chemical signals are integrated at the peripheral sensory system of insects is still an enigma. Here we show that when coexpressed with Orco in Xenopus oocytes, an odorant receptor from the southern house mosquito, CquiOR32, generated inward (regular)
Chen, Tsung-Yu +8 more
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Effect of Neem (Azadirachta indica L.) on lipid oxidation in raw chilled beef patties [PDF]
, 2019 The aim of this study was to determine the total polyphenol content, radical scavenging and antimicrobial activities of Azadirachta indica (A. indica) and to evaluate their effect on shelf-life stability of raw beef patties during refrigerated storage at
Almajano Pablos, María Pilar +3 more
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Future Postharvest and Food, EarlyView.1) The samples from Liupanshui orchards in Guizhou province exhibited relatively higher levels of sweetness and sourness. 2) The most comprehensive aroma profile to date for ‘Hongyang’ kiwifruit was established. 3) Among the 15 differential volatile organic compounds (VOCs), (E)‐3‐octen‐2‐one and 2‐pentanoylfuran were key markers distinguishing ...
Jinfeng Liu +8 more
wiley +1 more source
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
doaj
Journal of Agriculture and Food Research, 2021 Banana is a climacteric fruit whose ripening once initiated is irreversible and proceeds very fast making the fruits highly perishable. Application of various post-harvest technologies has been shown to slow down the ripening process in climacteric ...
Peninah Yumbya +6 more
doaj
Journal of the Science of Food and Agriculture, EarlyView.Abstract BACKGROUND Non‐thermal technologies are becoming of high interest in dairy production as sustainable tools to enhance food safety. Raw milk cheeses present microbiological challenges due to spoilage and the absence of real thermal treatments. This study investigates an industrial application of gaseous ozone to control spoilage microflora on ...
Vanessa Eramo +3 more
wiley +1 more source
Antbears and underground melons: A highly specialized seed dispersal mutualism mediated by scent
PLANTS, PEOPLE, PLANET, EarlyView.Seed dispersal is critical for the establishment and persistence of populations of most plant species. We investigated the seed dispersal biology of an African melon, Cucumis humifructus, which is closely related to cultivated cucumbers and watermelons but differs in that it buries its fruits deep underground.
Steven D. Johnson +2 more
wiley +1 more source
Willingness to Pay for Hexanal Technology among Banana Farmers in Meru County, Kenya
International Journal of Food Science, 2021 From the perspective of food categories, fresh produce are the leading sources of food loss and waste globally. Their highly perishable nature shortens their shelf-lives leading to high postharvest losses if not properly handled.
Jane N. Kahwai +3 more
doaj +1 more source
Aroma-active secondary oxidation products of butter [PDF]
, 2007 Butter contains vitamins, minerals and unsaturated lipids, such as polyunsaturated fatty acids (PUFA) and conjugated linoleic acids (CLAs). However the oxidative stability and consequently the shelf-life of milk products are inversely correlated with ...
Escher, Felix +3 more
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