Results 71 to 80 of about 8,005 (185)

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  

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  

UTILIZATION OF ALLYLDI-n-BUTYLTIN CHLORIDE IN THE LITHIUM PERCHLORATE CATALYSED ALLYLSTANNATION OF HEXANAL

Main Group Metal Chemistry, 2002
Kinart, Wojciech J., Kinart, Cezary M., Gruszczynska, Marzena   +2 more
doaj   +1 more source

Chemical and sensory characterization of the apple-like aroma in 'Fenza 1' banana unveiled by sensory-directed analysis and molecular modeling. [PDF]

Food Chem X
Zeng W, Zeng Z, Wang T, Hou Y, Jiang Y, Dong D, Li T, Fu L, Liu Y, Cao X, Chen Z, Lü P.   +11 more
europepmc   +1 more source

Kinetic Simulation of Lipid Oxidation and Lycopene Antioxidant Activity in Tomato Pomace Using ANSYS Chemkin. [PDF]

Foods
Dordai L, Timar AV, Senila L, Cuibus L, Becze A.   +4 more
europepmc   +1 more source

Correction to n-Hexane [PDF]

Journal of Chemical Education, 2001
openaire   +1 more source

Formation mechanism and regulation strategies of off-flavors in meat and meat products - An overall perspective. [PDF]

Curr Res Food Sci
Pan L, Wang D, Li F, Liu Y, Kan H, He J, Cao C.   +6 more
europepmc   +1 more source

Flavoromics approach reveals the dynamic changes of non-volatile and volatile compounds in the <i>Sarcodon imbricatus</i> soup at different cooking times. [PDF]

Front Nutr
Li X, Tang Y, Zhu Z, Xu C, Yan N, Xiong S, Zhou Y, Gu S, Xiao J, Zeng Z, Zhu N, Wang CQ, Wang XM, Xiao H.   +13 more
europepmc   +1 more source

Green Leaf Volatile Profiling Reveals Ripening-Stage- and Tissue-Specific Patterns in Rosaceae Berries. [PDF]

Plants (Basel)
Nunnally-Martínez D, Monfort A.
europepmc   +1 more source

Effect of temperature on interactions between soy 11S glycinin and hexanal - An off-flavour compound. [PDF]

Food Chem (Oxf)
Ince C, Condict L, Ashton J, Stockmann R, Kasapis S.   +4 more
europepmc   +1 more source