Results 71 to 80 of about 10,573,940 (227)

Triacylglycerol Lipase Participates in the Formation of n-Hexanal in Alfalfa Seedlings [PDF]

The participation of lipase in the formation of n-hexanal by homogenization of alfalfa seedlings was investigated. n-Hexanal was increased by the addition of trilinolein, dilinolein or monolinolein to the homogenate of the seedlings.
Uno, Chiharu, Hara, Takashi, Joh, Toshio, 4863, 4864, 4865   +5 more
core  

Noni (Morinda citrifolia) Seed Oil: Phytochemical Composition, Bioactivity, and Emerging Applications in Food and Health

Food Chemistry International, Volume 2, Issue 2, Page 136-154, June 2026.
Noni seed oil from Morinda citrifolia, highlighting its bioactive composition, conventional and green extraction methods, and major stability challenges. Encapsulation strategies improve oxidative stability and bioavailability, along with potential applications in functional foods and cosmetics, and key barriers to large‐scale commercialization ...
Sumidha Palanisamy, Kanimozhi Viswanathan, Pavithra Radhakrishnan, Sonali Lini, Sukumar Muthusamy   +4 more
wiley   +1 more source

Nucleophilic Additions to 3-Azido-hexanal [PDF]

, 2009
Sakurai and Mukaiyama aldol additions were carried out with 3-Azido-hexanal under chelation and non-chelation conditions. The reactions were generally found to be diastereofacially selective in favor of the anti stereoisomer and showed simple ...
Schroeder, Chad E.
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Study of the retention and release of n-hexanal encapsulated into soy protein isolate-lipid composite films

, 2010
[EN] This work deals with the study of the kinetic of aroma release, which had been previously incorporated into soy protein isolate (SPI)-lipid composite films.
Talens Oliag, Pau, Debeaufort, Frederic, Hambleton, Alicia, Chiralt, Amparo, Monedero Prieto, Fuensanta Mª, Voilley, Andrée   +5 more
core   +1 more source

Sensory Properties and Aroma Compound Profiles of Pea Protein Isolates in Relation to High Hydrostatic Pressure and High‐Pressure Homogenization Treatments

Food Science &Nutrition, Volume 14, Issue 6, June 2026.
Flavor profiles of untreated pea protein isolate (light green, solid line) compared to High Pressure Homogenization (HPH) treated (dark blue, dash‐dot line) and High Hydrostatic Pressure (HHP) treated pea protein isolates (dark green, dashed line). Samples were described as mainly pea‐like/bean‐like, flour‐like/cereal‐like, bitter, fatty, and sour ...
Lea Friedrich, Christina Hopf, Laura Scheuer, Pauline Fauquet, Gina Zeh   +4 more
wiley   +1 more source

Detection of released hexanal with gas chromatography

, 2021
Heksanal (oz. heksanaladehid) je alkil aldehid, ki se uporablja v industriji arom za živila in produkte s sadnim okusom in vonjem. Je hlapna spojina s protimikrobnim delovanjem, zato se ga pogosto uporablja za zaviranje zorenja sadja in zelenjave.
Kuret, Tajda
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Use of GC-IMS and Stoichiometry to Characterize Flavor Volatiles in Different Parts of Lueyang Black Chicken during Slaughtering and Cutting

Foods
Chilled and cut chicken is preferred by consumers for its safeness and readiness to cook. To evaluate the quality characteristics of various chilled chicken products, differences in volatile organic components (VOCs) of six different cut parts (breast ...
Linlin He, Hui Yang, Fei Lan, Rui Chen, Pengfei Jiang, Wengang Jin   +5 more
doaj   +1 more source

Hexanal – determination metod

, 2005
Metoda polega na przepuszczeniu badanego powietrza przez filtr pokryty 2,4-dinitrofenylohydrazyną, wymyciu powstałego w wyniku chemisorpcji 2,4-dinitrofenylohydrazonu heksanalu acetonitrylem i analizie chromatograficznej (HPLC/UV) otrzymanego roztworu ...
Jeżewska, A.
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Volatile constituents and polyphenol composition of Opuntia ficus-indica (L.) Mill from Morocco

Revue Marocaine des Sciences Agronomiques et Vétérinaires, 2016
The aim of this study is the extraction and the identification of volatile organic compounds (VOCs) and total phenolic compounds of three Opuntia ficus-indica (L.) Mill., species from Morocco, namely Dellahia, Aissa and Shoul.
jihane OUMATOU, Saadia ZRIRA, Giacomo L PETRETTO, Bouchta SAIDI, Mariaelena SALARIS, Giorgio PINTORE   +5 more
doaj   +2 more sources

Changes of Volatile Flavor Substances of Beeves in Spoilage Process Based on Gas Chromatography–Ion Mobility Spectrometry and Electronic Nose

Shipin gongye ke-ji
In order to investigate the changes of volatile flavor substances in the process of beeves spoilage, beeves with different storage time were employed. The volatile flavor substances of beeves in spoilage process were analyzed by using gas chromatography ...
Zhiping ZHAO, Shengyuan ZHANG, Hongfan CHEN, Ziqing LING, Xiaohan JIA, Dayu LIU   +5 more
doaj   +1 more source