Results 111 to 120 of about 8,341 (253)

Quality Characteristics of Vacuum-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 vacuum-packaged in oxygen impermeable plastic bags and stored either in a cooler (4°C) or a freezer (-40°C). Refrigerated patties
Ahn, Dong, Ahn, Dong, Jo, Cheorun
core   +2 more sources

Effect of Lactic-Fermentation on the n-Hexanal Content of Peanut Milk

, 2013
Chan Lee
openalex   +2 more sources

Combination of nisin, lysozyme, and tea polyphenols altered the bacterial communities and flavor profiles of sturgeon caviar during cold storage

Food Chemistry: X
Caviar, known for its high-value and nutrition, is prone to quality deterioration. This study explored the effects of nisin, lysozyme, and tea polyphenols on the flavor profiles and bacterial community in sturgeon caviar during cold storage.
Yu Chen, Qiaoyun Wang, Xing Zhou, E. Liao, Ying Zhang, Jiwang Chen   +5 more
doaj   +1 more source

Lipid oxidation of Dutch style semi-dry fermented sausages prepared with beef and ostrich meat enriched with encapsulated linseed, algal and fish oils.

Revista de I + D Tecnológico, 2016
las salchichas fermentadas semi secas tipo Holandesas fueron preparadas con aceites encapsulados de linaza, alga, y pescado, como sustitutos de la grasa dorsal del cerdo, y para aumentar los niveles de ácidos grasos poliinsaturados (especialmente los ...
Kathia Broce, Jozef Linssen
doaj  

Odorous Components of the Diatom, Synedra rumpens KUTZ. isolated from the Water in Lake Biwa : Identification of n-Hexanal

, 1972
Tohru Kikuchi, TETSUTARO MIMURA, YOSHIHISA MORIWAKI, Masayoshi Ando, Ken-ichirô NEGORO   +4 more
openalex   +2 more sources

Effects of anhydrous low-temperature storage on the post-capture survival, bacterial counts and meat quality of Hong Kong oyster Crassostrea hongkongensis

Food Chemistry: X
This study comprehensively evaluated the freshness and quality changes of Hong Kong oyster (Crassostrea hongkongensis) during anhydrous low-temperature storage through a multi-indicator method.
Chun-Sheng Liu, Qing-Song Hu, Ling-Xiang Bao, Xin Hong, Yi Yang, Ai-Min Wang   +5 more
doaj   +1 more source

自然蛍光検出法を用いたラット副腎褐色細胞腫（PC12）細胞から放出されるドーパミン量の測定 [PDF]

, 2013
ラット副腎褐色細胞腫（PC12）細胞は，神経伝達物質であるドーパミン及びノルアドレナリンの合成・放出能 をもつ株化細胞である．ドーパミンはチロシンを前駆体として合成され，ジヒドロキシフェニル酢酸（DOPAC）， 3- メトキシチラミン（3MT），ホモバニリン酸（HVA）に代謝される．また，ドーパミンは自然蛍光を持つことも 知られている．本研究では，自然蛍光検出法を用いてPC12 細胞内外のドーパミン及びその代謝物量の最適な測定 系を検討した． 　ドーパミン，セロトニン，及び，それらの代謝物は ...
Kobayashi, Yoko, 小林, 葉子
core  

ENVASES ACTIVOS ANTIOXIDANTES Y SU EFECTO SOBRE LA CALIDAD SENSORIAL Y LOS COMPUESTOS VOLÁTILES EN LECHE ENTERA DESHIDRATADA ANTIOXIDANT ACTIVE PACKAGING EFFECT WHOLE MILK POWDER SENSORIAL QUALITY AND PRODUCTION OF VOLATILE COMPOUNDS

Vitae, 2011
El sabor de la leche está estrechamente relacionado con su composición, especialmente con su contenido graso. Factores como la luz, los materiales de envase y las condiciones de almacenamiento pueden favorecer la oxidación de la grasa y alterar las ...
Herlinda SOTO V, Elizabeth PERALTA, Diana M CANO H, Olga L MARTÍNEZ A, Diana M GRANDA R   +4 more
doaj  

A study of the low-temperature oxidation of a long chain aldehyde: n-hexanal

, 2016
Anne Rodriguez, Olivier Herbinet, Frédérique Battin-Leclerc   +2 more
openalex   +1 more source

Volatile chemicals in glands of the carpenter ant, Camponotus arminius [PDF]

, 2017
Camponotus arminius is a large black carpenter ant that occurs in tropical and sub-tropical Africa and has extensive foraging trails both in trees and on the ground. Analysis of excised mandibular glands has confirmed The presence of pentane-2,4-dione, n-
Brand, J.M., Mabinya, L.V., Morgan, E.D.
core   +1 more source