Results 141 to 150 of about 733,980 (168)

ROLE OF ESSENTIAL OILS/VOLATILE OILS IN POULTRY PRODUCTION - A REVIEW ON PRESENT, PAST AND FUTURE CONTEMPLATIONS

Agrobiological Records, 2022
Now-a-days poultry production has high demand all over the world and for this purpose performance parameters are maximized for example fast growing of chicken with low usage of feed and with better health status of the flock.
Qasim Saleem Raza, M. Saleemi, Ahrar Khan   +2 more
semanticscholar   +1 more source

Current Overview of Cyclodextrin Inclusion Complexes of Volatile Oils and their Constituent.

Current Drug Delivery, 2022
Background Volatile oils and their constituents have been considered as major bioactive natural compounds due to their wide therapeutic and biological activities in the field of pharmaceuticals in human healthcare.
V. Suvarna, Srilaxmi Chippa
semanticscholar   +1 more source

Antimicrobial agents from plants: antibacterial activity of plant volatile oils

Journal of Applied Microbiology, 2000
The volatile oils of black pepper [Piper nigrum L. (Piperaceae)], clove [Syzygium aromaticum (L.) Merr. & Perry (Myrtaceae)], geranium [Pelargonium graveolens L'Herit (Geraniaceae)], nutmeg [Myristica fragrans Houtt.
H. J. D. Dorman, S. Deans
semanticscholar   +1 more source

Volatile Profile and Flavor Characteristics of Ten Edible Oils

, 2020
The volatile compounds present in ten edible oils (six refined, two roasted, and two natural pressed) with different fatty acid compositions were measured to study volatile profile and flavor characteristics.
Xiaofang Liu, Shuo Wang, S. Tamogami, J. Chen, Han Zhang   +4 more
semanticscholar   +1 more source

New Volatile Molecular Markers of Rancidity in Virgin Olive Oils Under Non-Accelerated Oxidative Storage Conditions.

Journal of Agricultural and Food Chemistry, 2019
Evolution of the volatile profile of two extra-virgin olive oils with very different fatty acid composition (MUFA/PUFA ratio) stored in several non-accelerated oxidative conditions was studied by a validated HS-SPME-GC-MS method.
L. Cecchi, M. Migliorini, E. Giambanelli, A. Rossetti, A. Cane, N. Mulinacci   +5 more
semanticscholar   +1 more source

Comparison of Furans Formation and Volatile Aldehydes Profiles of Four Different Vegetable Oils During Thermal Oxidation.

Journal of Food Science, 2019
The evolution of volatile aldehydes and the conversion of oxygenated ityβ-unsaturated aldehydes (OαβUAs) into furans were compared in four vegetable oils (soybean oil, olive oil [OVO], peanut oil [PO], and perilla oil [PAO]) thermally oxidized at ...
Yangling Wang, Mengting Zhu, Jiang Mei, Shuhan Luo, Tuo Leng, Yi Chen, Shaoping Nie, M. Xie   +7 more
semanticscholar   +1 more source

Application of essential oils as natural biopesticides; recent advances

Critical reviews in food science and nutrition, 2023
There is an urgent need for the development of sustainable and eco-friendly pesticide formulations since common synthetic pesticides result in many adverse effects on human health and the environment.
E. Assadpour, Aslı Can Karaca, Mahdis Fasamanesh, Sahar Akhavan Mahdavi, Mahya Shariat-Alavi, Jianguo Feng, M. Kharazmi, Abdur Rehman, S. Jafari   +8 more
semanticscholar   +1 more source

Influence of agroclimatic parameters on phenolic and volatile compounds of Chilean virgin olive oils and characterization based on geographical origin, cultivar and ripening stage.

The Journal of the Science of Food and Agriculture, 2016
BACKGROUND This study involved two commercial orchards located in Limarí Valley and Molina from two important Chilean production zones of extra virgin olive oil (EVOO).
N. Romero, J. Saavedra, Francisco Tapia, B. Sepúlveda, R. Aparicio   +4 more
semanticscholar   +1 more source