Results 81 to 90 of about 7,792 (161)
Czech Journal of Food Sciences, 2004 The influence of ionizing radiation treatment with different doses (5 kGy, 10 kGy and 30 kGy) of γ-rays on the microbial decontamination of powdered black pepper was investigated.
J. Sádecká +4 more
doaj +1 more source
Determination of sulfur and nitrogen compounds during the processing of dry fermented sausages and their relation to amino acid generation [PDF]
, 2015 © 2015 Elsevier Ltd. All rights reserved. The identification of odor-active sulfur and nitrogen compounds formed during the processing of dry fermented sausages was the objective of this study.
Corral, Sara +3 more
core +2 more sources
Male Psyllids Differentially Learn in the Context of Copulation
Insects, 2017 In the Asian citrus psyllid, Diaphorina citri Kuwayama, stimulatory cuticular hydrocarbons act as sex pheromone attractants. Male psyllids locate aggregations of females using those olfactory cues, as well as vibrational communication on the plant ...
Dara G. Stockton +2 more
doaj +1 more source
The impact of the skim milk powder manufacturing process on the flavor of model white chocolate [PDF]
, 2017 Milk powder is an important ingredient in the confectionary industry but its variable nature has consequences for the quality of the final confectionary product.
Festring, Daniel +5 more
core +2 more sources
Czech Journal of Food Sciences, 2010 The objective of this study was to investigate and compare the effects of ionising irradiation with different doses of gamma-rays (5 kGy, 10 kGy, and 30 kGy) versus the effect of heat sterilisation (dry steam, 130°C, 3 min) on the microbiological quality
Jana Sádecká
doaj +1 more source
Improving odour management and abatement performance using Olfactory GC-MS [PDF]
, 2007 [Abstract] The measurement of odorous emissions is usually assessed either as odour concentrations (OC) by dilution olfactometry or by the chemical analysis of the odorous compounds such as hydrogen sulphide or the separation of complex gas mixture using
Parcsi, Gavin, Stuetz, Richard M.
core
Strategies to control odours in livestock facilities: a critical review
Spanish Journal of Agricultural Research, 2013 Odours generated in livestock buildings constitute one of the most relevant air quality issues of intensive livestock production. Reducing nuisance episodes related to odour exposure is therefore essential for a sustainable livestock production.
Y. Ubeda +3 more
doaj +1 more source
Applied SciencesThe odour quality of atmospheric air plays an important role in the comfort of life and human health. Odours can originate from various sources, including municipal facilities, the agricultural and food sectors or industrial plants.
Izabela Wysocka, Marcin Dębowski
doaj +1 more source
SensorsThe final stage of green waste treatment typically occurs in composting plants, where waste is biologically stabilised through the activity of microorganisms. The composting process is accompanied by the emission of volatile organic compounds responsible
Mirosław Szyłak-Szydłowski +4 more
doaj +1 more source