Results 51 to 60 of about 8,341 (253)

From freshness to preservation: insights into processing and storage impacts on purple passion fruit volatilome

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Purple passion fruit is highly appreciated for its distinctive sweet flavour, low acidity, and aromatic profile, making it a desirable choice for fresh consumption and juice production. To ensure microbiological safety and extend shelf life, juice products typically undergo thermal pasteurization, which can alter their ...
Alexandre MA Fonseca, Carlos A Pinto, Jorge A Saraiva, Armando JD Silvestre, Sílvia M Rocha   +4 more
wiley   +1 more source

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, Cong LI, Wangang ZHANG, Ying WANG, Baocai XU   +4 more
doaj   +1 more source

Fluorescence detection In aldehyde containing model systems: Relationship with fish deterioration [PDF]

, 1998
6 páginas, 4 tablas.[ES] En estudios previos se llevó a cabo la deteoeion de oempuestos de interacción a través de sus propiedades fluorescentes a distintos máximos de excitación/emisión durante el procesamiento de pescado, observándose un ...
Brameshuber, Wolfgang, Mott, Rebecca
core   +2 more sources

Progress in Surface‐Enhanced Raman Scattering‐Based Volatile Organic Compounds Detection: Materials, Application, and Prospects

Rare Metals, EarlyView.
ABSTRACT The detection of volatile organic compounds (VOCs) holds significant implications in environmental monitoring and disease diagnosis. Traditional gas detection technologies are constrained by complex operation and high cost, thereby failing to satisfy real‐time detection demands.
Yuening Wang, Lin Qiu, Jian Yu, Wen Ma, Xiaoyu Song, Mingjian Zhang, Yujiao Xie, Aochi Liu, Li Sun, Xiangyu Meng, Jie Lin, Xiaotian Wang   +11 more
wiley   +1 more source

Accurate evaluation of the lipid characteristics and flavor of abdominal muscle resulting from different cooking processes using lipidomics and GC-IMS analysis

Food Chemistry: X
This study employed UPLC-MS/MS and GC-IMS techniques to compare and analyze the lipid metabolites and volatile flavor compounds in raw abdominal muscle (CK), sour video abdominal muscle (SV), steamed abdominal muscle (ST), and oven-cooked abdominal ...
Jicai Bi, Bian Li, Zhuo Chen, Chunyuan Ping, Junyang Zhang, Qiong Luo, Yunbo Li, Hongju He   +7 more
doaj   +1 more source

Evaluation of biochemical characteristics of a traditional salt fermented fish product of northeast India with special reference to its flavour components [PDF]

, 2004
'Lona ilish', is a traditional salt fermented fish product, widely consumed and very popular in north-east part of India and Bangladesh. It is prepared exclusively from a high fat fish, Hilsa (Tenualosa) ilisha.
Basu, S., Majumdar, R.K., Prasad, S.V.
core  

An unbiased approach elucidates variation in (S)-(+)-linalool, a context-specific mediator of a tri-trophic interaction in wild tobacco

, 2019
Plant volatile organic compounds (VOCs) mediate many interactions, and the function of common VOCs is especially likely to depend on ecological context.
Baldwin, I., Fandino, R., Gase, K., Halitschke, R., He, J., Knaden, M., Köllner, T., Luck, K., Murdock, M., Ray, R., Schuman, M.   +10 more
core   +1 more source

Identification and Quantification of Volatile Organic Compounds and Bioaerosols in the Conservation Processes of Guanche Mummies

Archaeometry, EarlyView.
ABSTRACT The Guanche mummies, ancient inhabitants of the Canary Islands, represent a significant part of the historical heritage preserved at the Museum of Nature and Archaeology (MUNA) in Tenerife, Spain. These mummies, subjected to artificial conservation practices, are of great interest to conservators seeking to understand their mummification ...
Benigno Sánchez, Maria Cristina Canela, Maria Garcia Morales, Juan Gilaranz, Murilo de Oliveira Souza, Ruth Mª. Rufino García   +5 more
wiley   +1 more source

Inhibitory and Stimulatory Effects of Fruit Bioactive Compounds on Edible Filamentous Fungi: Potential for Innovative Food Applications

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, Gerarda Tania Yudhanti, Sitaresmi Sitaresmi, Ria Millati, Rachma Wikandari, Mohammad J. Taherzadeh   +5 more
doaj   +1 more source

Deciphering How Olive Volatiles and Fatty Acids Shape Bactrocera oleae (Rosii) Oviposition Preference Using Multivariate Regression Models

Journal of Applied Entomology, EarlyView.
ABSTRACT The olive fly (Bactrocera oleae (Rossi)), the major pest of olives, primarily recognises visual, olfactory, acoustic, gustatory and tactile signals that regulate its behavioural activity, courtship and reproductive success, as well as the search for ideal conditions for its offspring.
Antonio González‐Fernández, Pilar Rallo, António M. Peres, Nuno Rodrigues, Susana Casal, José Alberto Pereira, Ana Morales‐Sillero   +6 more
wiley   +1 more source