Results 31 to 40 of about 6,136 (220)
Foods, 2023 This study aimed to investigate the nutritional properties of yak milk in various areas of Gannan. The milk composition analyzer, automatic amino acid analyzer, and flavor analyzer were used to detect the conventional nutrients, amino acids, and volatile
Guowu Yang +15 more
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Oxidative stability of white striping chicken breasts: effect of cold storage and heat treatments
Poultry Science, 2023 : This study aimed to investigate the level of lipid and protein oxidation in poultry breasts with severe white striping (WS; striation thickness > 1 mm) and nonaffected meats (N; normal breast) during storage under refrigeration (1°C for 14 d) and ...
Djalma Vitorino Costa Filho +7 more
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Flavour compounds of the Japanese vegetable soybean “Chakaori” [PDF]
Maejo International Journal of Science and Technology, 2007 The vegetable soybean (“Chakaori”) grown in Thailand was examined todetermine its flavour components. The analyzed sample was prepared by solvent extractionand the chemical components were identified by gas chromatography–mass spectrometry(GC-MS). Twenty-
Weerachai Phutdhawong and Settha Siripin
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Foods, 2022 The soy beverage is a healthy product rich in plant protein; however, its unpleasant flavor affects consumer acceptance. The aim of this study was to determine the feasibility of using Naematelia aurantialba as a strain for the preparation of fermented ...
Tao Sun +11 more
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Molecules, 2014 Bagging is a useful method to improve fruit quality by altering its exposure to light, whereas its effect on fruit volatiles production is inconsistent, and the genes responsible for the observed changes remain unknown. In the present study, single-layer
Ji-Yuan Shen +6 more
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Effects of Fat on Volatile Components of Emulsified Sausage at Different Cooking Temperatures
Shipin gongye ke-ji, 2023 The sensory evaluation, electronic nose (E-nose), and solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS) were used to analyze the emulsified sausages (with or without fat addition) volatiles at different cooking temperatures ...
Xu WANG +4 more
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Fermentation, 2022 The fermentation of fruit processing residuals (FPRs) with filamentous fungi can provide protein-rich food products. However, FPRs that contain bioactive compounds with antimicrobial properties present a major challenge.
Gülru Bulkan +5 more
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Spectroscopic Evidence for Photooxidation of Tocopherols in n-Hexane [PDF]
Molecules, 2021 This paper presents the results of an investigation into the photooxidation of tocopherols (Tocs) dissolved in argonated and non-argonated n-hexane. During irradiation, steady-state absorption and fluorescence spectra as well as lifetimes were measured. In all experiments, the photoreactions were of the first order type.
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Optimization of HS-SPME-GC/MS Analysis of Volatile Components in Camellia Seed Oil
Liang you shipin ke-ji, 2021 An analysis method for the volatile components of squeezed Camellia oleifera seed oil was established by using automatic sample preparation-headspace solid phase microextraction (HS-SPME)combined with gas chromatography-mass spectrometry (GC/MS ...
YANG Kai-zhou +7 more
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Foods, 2021 Oxidative reactions during cooking and gastrointestinal digestion of meat and fish lead to the formation of various lipid- and protein oxidation products, some of which are toxic. In the present study, it was investigated how the addition of 3% butter or
Thomas Van Hecke, Stefaan De Smet
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