Results 91 to 100 of about 10,573,940 (227)

Mechanochemical synthesis of Calcium-Squarate MOF and encapsulation of hexanal

Porous high surface area supramolecules have been widely researched for controlled delivery and chemical stabilization of active molecular species.
Kivy, Mohsen, Kathuria, Ajay, Hamachi, Leslie, Auras, Rafael, Bollen, Tuur, BUNTINX, Mieke   +5 more
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Dietary effect of Dendrobium officinale leaves on chicken meat quality, fatty acid composition, and volatile compounds profile

Food Chemistry: X
Dendrobium officinale leaves (DOL) contain many active ingredients with various pharmacological effects, but are still ineffectively utilized. To investigate the feasibility of developing DOL as a feed additive, it is necessary to determine whether ...
Wanqiu Zhao, Yong Tian, Yunzhu Wang, Jianke Du, Li Chen, Tiantian Gu, Minquan Song, Lizhi Lu, Chongbo Sun   +8 more
doaj   +1 more source

Modeling hexanal production in oxido-reducing conditions by the yeast Yarrowia lipolytica

, 2009
International audienceHexanal produced by cells of a recombinant Yarrowia lipolytica yeast expressing the hydroperoxide lyase (HPL) from green bell pepper fruit was studied under oxido-reducing conditions using the reducing dithiotreitol and oxidizing ...
De Coninck, Joëlle, Kermasha, Selim, Cachon, Rémy, Belin, Jean-Marc, Husson, Florence, Gervais, Patrick, Santiago-Gómez, Mirna Patricia, Thanh, Hoa Tran   +7 more
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Constituintes químicos voláteis das flores e folhas do pau-brasil (Caesalpinia echinata, Lam.)

Química Nova, 2004
The volatile constituents obtained from a static cryogenic headspace of Caesalpinia echinata Lam. (Leguminosae) showed E-beta-ocimene as the major compound (57.2%), beside other monoterpenes, C6 derivatives like n-hexanal and (E)-2-hexenal and nitrogen ...
Rezende Claudia M., Corrêa Vivian F. S., Costa Alexsander V. M., Castro Bruno C. S., Alves Ruy J. V.   +4 more
doaj  

Research on the origin of the “grain aroma” in Nongxiangxing baijiu based on the flavor profile of steamed brewing grains

Food Chemistry: X
The unique flavor profile of Nongxiangxing baijiu is intricately linked to its interlocking brewing processes. However, limited research exists on how the raw grains used in brewing affect baijiu's flavor through the simultaneous distillation of raw and ...
Peiyao Yuan, Lijuan Gong, Nima Zhaxi, Kangquan Qiao, Xi Deng   +4 more
doaj   +1 more source

Kinetic study of the gas-phase reaction of atomic chlorine with a series of aldehydes [PDF]

Atmospheric Chemistry and Physics, 2005
The reactions of Cl atoms with a series of unsaturated aldehydes have been investigated for the first time using a relative method. In order to obtain additional information for a qualitative structure versus reactivity discussion, we have also ...
D. Rodríguez, A. Rodríguez, A. Notario, A. Aranda, Y. Díaz-de-Mera, E. Martínez   +5 more
doaj  

Evaluation of aroma characteristics of Eriocheir sinensis meat as affected by environmental ammonia

Food Chemistry: X
Ammonia accumulation in aquaculture systems affects the sensory quality of Eriocheir sinensis, and mechanisms linking ammonia to aroma changes remain unclear.
Tianyu Wang, Hang Lu, Yuanyong Tian, Hui Zhao, Xuefeng Lu, Zhaoxia Wu, Shiwei Niu   +6 more
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Anti-Vibrio parahaemolyticus Mechanism of Hexanal and Its Inhibitory Effect on Biofilm Formation

Vibrio parahaemolyticus (V. parahaemolyticus) is one of the most prevalent foodborne pathogens worldwide. Hexanal is a natural aldehyde derived from plants.
Qiuxia Fan, Mengge Ning, Yahong Yuan, Tianli Yue, Xiangxiang He, Zhouya Bai, Shaobin Gu, Xuejun Zeng   +7 more
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Development of a solid-phase microextraction method for determination of hexanal in mayonnaise-type soy dressing

, 2021
The aim of this study was to develop a headspace-solid phase microextraction (HS-SPME) method combined with gas chromatography for the determination of hexanal as an indicator of the oxidative changes in mayonnaise-type soy dressing.
Claudia Ramírez Alfonso Ramírez Alfonso, Anier Campo Muiño, Jorge A. Pino   +2 more
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Development of novel hexanal encapsulated fiber (HEF) through electrospinning and its application to extend the shelf life of fruits

, 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
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