Food Chemistry: XDendrobium 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 +8 more
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DENSIDADE, ÍNDICE DE REFRAÇÃO E EQUILÍBRIO LÍQUIDO-LÍQUIDO DO SISTEMA MODELO ÓLEO DE SEMENTE DE GIRASSOL + N-HEXANAL + LACTATO DE ETILA A 20 °C SOB PRESSÃO ATMOSFÉRICA [PDF]
, 2015 D. S. S. JORQUEIRA +2 more
openalex +1 more source
Food Chemistry: XThe 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 +4 more
doaj +1 more source
Análisis del aceite esencial de las hojas y arcéstidas de Juniperus oxycedrus L. subsp. badia (H. Gay) Debeaux [PDF]
Los aceites esenciales obtenidos de las hojas y arcéstidas de Juniperus oxycedrus L. subsp. badia (H. Gay) Debeaux recolectadas en el Embalse del Quiebrajano (Jaén) fueron analizados mediante cromatografía de gases (CG) y cromatografía de gases acoplada ...
Cervera, María +5 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. +4 more
doaj
Evaluation of aroma characteristics of Eriocheir sinensis meat as affected by environmental ammonia
Food Chemistry: XAmmonia accumulation in aquaculture systems affects the sensory quality of Eriocheir sinensis, and mechanisms linking ammonia to aroma changes remain unclear.
Tianyu Wang +6 more
doaj +1 more source
ANALISIS POLIFENOL TOTAL DAN AKTIVITAS PENANGKAPAN RADIKAL BEBAS DPPH(1,1-Diphnyl, 2-Picrylhidrazl) TEH PUTIH (Camellia sinensis L.O.Kuntze) BERDASARKAN SUHU DAN LAMA PENYEDUHANNYA [PDF]
, 2012 Teh putih merupakan jenis teh yang tergolong baru di Indonesia sehingga penelitian mengenai teh putih masih harus banyak dikembangakan. Walapun demikian, teh putih juga sudah dikonsumsi banyak orang tetapi dengan suhu dan lama penyeduhan yang tidak tentu.
Dadan Rohdiana,, DS +2 more
core
Lipid Oxidation, Volatiles, and Off-Odor Production of Aerobic-Packaged Pork Patties Irradiated and Stored in Refrigerated or Frozen Conditions [PDF]
, 2000 Pork loins were ground twice through a 9-mm plate and patties (approximately 80 g each) were made. Patties were individually packaged in oxygenpermeable polyethylene zipper bags, stored overnight either at 4 or -40° C, and irradiated the next day at 0, 1.
Ahn, Dong, Ahn, Dong, Jo, Cheorun
core +2 more sources
Food Chemistry: XThe purpose of this study was to investigate the volatile flavor changes in silver carp mince (SCM) gel glycated with different reducing sugars (glucose, L-arabinose, and xylose) based on E-nose, GC-IMS, and sensory evaluation.
Junya Liu +3 more
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