Results 31 to 40 of about 10,573,940 (227)
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
doaj
Effect of microbial strains on hexanal
, 2022 International audienceThe positive effects of plant-based protein consumption have been reported, nonetheless, several disadvantages suchgrassy or beany off-flavors are encountered (1) and are limiting the consumers acceptance towards these proteins.In ...
Cachon, Rémy +2 more
core +1 more source
Food Chemistry: X, 2022 This study revealed the interaction mechanism between silver carp myofibrillar protein (MP) and key off-odors by combining fluorescence spectroscopy with molecular dynamics (MD) simulation.
Chao Xue +6 more
doaj +1 more source
Phase behaviour of n-hexane/perfluoro-n-hexane binary thin wetting films
The European Physical Journal E, 2004 We present X-ray reflectivity investigations of the concentration distribution in binary liquid thin films on silicon substrates. The liquid-vapor coexistence of the binary mixture investigated, hexane and perfluorohexane, is far from criticality. Therefore, a sharp interface separates the liquid film from the vapor. The data reveal a separation of the
Prange, W. +3 more
openaire +3 more sources
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
Food Chemistry International, EarlyView.This study compares oxidative stability, fatty acid profiles, volatile compounds, and sensory attributes of four Xinjiang seed oils. Distinct aldehyde‐driven aroma patterns and compositional differences were revealed, providing a scientific basis for quality evaluation and valorization of underutilized plant seed oils in food applications.
Yilai Wan +4 more
wiley +1 more source
Enzymatic oxidation of hexanal by oat
, 2003 The fate of hexanal added to flours of five different grain varieties was studied. All the flours appeared to be capable in decreasing hexanal concentration, but the abilities of oat flours were clearly the best. Depending on the oat flour used, the rate
Lehtinen, Pekka; id_orcid +2 more
core +1 more source
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
doaj +1 more source
Food Biomacromolecules, EarlyView.Carbonised cocoa shells and carbonised coconut shells have a high level of porosity and a large adsorption surface area. Activated carbons made from cocoa and from the mixture cocoa–coconut shells at 15% demonstrated their ability to reduce primary and secondary oxidation products in frying oils and improves the organoleptic properties of fried foods ...
Gires Boungo Teboukeu +6 more
wiley +1 more source
Pest Management Science, EarlyView.Host‐associated volatiles mediate host location in Cephalonomia tarsalis, with faecal odours from fourth‐instar larvae, particularly 1‐pentadecene, attracting females and supporting the biological control of stored‐product pest beetles. Abstract BACKGROUND Understanding how parasitoids locate their hosts is essential for improving the effectiveness of ...
Lidia del Arco +3 more
wiley +1 more source