Results 31 to 40 of about 16,149 (208)

Soaking Water Management Strategies for Enhanced Quality of Parboiled Rice

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives Parboiling is a hydrothermal process that alters rice physicochemical and nutritional properties. The soaking step is crucial, influencing off‐flavor formation, mineral retention, and effluent quality. This study evaluated five soaking water (SW) management strategies combining different frequencies and volumes of SW ...
Eliane Lemke Figueiredo, Paulo Alberto Azevedo, Nataniele Barros Schaun, Ya‐Jane Wang, Rosana Colussi, Nathan Levien Vanier, Moacir Cardoso Elias   +6 more
wiley   +1 more source

SPME/GC-MS characterization of volatile compounds of Chinese traditional-chopped pepper during fermentation

International Journal of Food Properties, 2019
Fermented-chopped pepper is a traditional-fermented vegetable in China. Chopped pepper is generally made with pepper, garlic, and ginger. In present study, the volatile compounds, obtained from chopped peppers during spontaneous fermentation, were ...
Jingjing Wang, Rongrong Wang, Qian Xiao, Chengguo Liu, Fangming Deng, Hui Zhou   +5 more
doaj   +1 more source

Evaluation of Explosion Puffed Rice for Beer Production: Increased Wort Yield at the Cost of Filtration Performance

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives Explosion puffing, a new pretreatment technology, was first applied to rice as a beer adjunct to replace conventional cooking and explore its potential to improve saccharification efficiency. Findings Explosion puffed rice exhibited reduced moisture, bulk density, starch, and fat, with a 5.37‐fold increase in ...
Qi Pan, Jiangyu Zhu, Yongqi Yin, Zhengfei Yang   +3 more
wiley   +1 more source

Solid-Phase Microextraction Arrow for the Sampling of Volatile Organic Compounds in Milk Samples

Separations, 2020
A novel sample preparation method based on the use of the Arrow solid-phase microextraction device was used to extract and preconcentrate volatile organic compounds (VOCs) from milk samples prior to their determination by gas chromatography–mass ...
Natalia Manousi, Erwin Rosenberg, George A. Zachariadis   +2 more
doaj   +1 more source

Comparative Study of Free and Total Fatty Acids of Spreadable Cheeses by Mass Spectrometry Methods

ChemFoodChem, EarlyView.
This study focuses on the determination of FFAs in spreadable cheeses and alternatives using a fast Liquid Chromatography‐High Resolution Mass Spectrometry method. A Gas Chromatography‐Mass Spectrometry method was used to determine the composition (%) of total FAs in the same samples.
Christiana Mantzourani, Georgia Koutsouridou, Eleftheria H. Kaparakou, Dimitra Daferera, Petros A. Tarantilis, Golfo Moatsou, Maroula G. Kokotou   +6 more
wiley   +1 more source

Optimization of Odorous Compounds Analysis in Water Using Headspace-SPME and GC-MSD, and Detection Characteristics in the Nakdong River Basin [PDF]

대한환경공학회지
Objectives This study developed a simple and automated analytical method using headspace-SPME (solid phase microextraction) and GC (gas chromatography)-MSD (mass selective detector) to simultaneously analyze ten odorous compounds (dimethyl trisulfide ...
Heejong Son, Pilkyeong Lee, Goeun Kim, Seongho Jang, Byungryul An   +4 more
doaj   +1 more source

Antidepressant Misuse in Esports: A Review of Pharmacology, Adverse Effects, Pharmacokinetics and Biomatrix‐Based Detection for Anti‐Doping Applications

Drug Testing and Analysis, EarlyView.
This review highlights the misuse of antidepressants as potential cognitive‐enhancing agents in Esports. Despite pharmacological effects that overlap with those of psychostimulants, antidepressants remain an under‐recognised source of doping in Esports.
Kassim Ali Salum, Shao‐Hsin Hung, Meng‐Tsang Hsieh, Mei‐Chich Hsu, William Chih‐Wei Chang   +4 more
wiley   +1 more source

Characterization of structural features of food molten‐globule state proteins: An overview

Food Biomacromolecules, EarlyView.
Abstract During food processing, pH, ionic strength, and temperature drive conformational transitions from native states to partially folded intermediates and fully unfolded states. The molten‐globule (MG) state typically preserves substantial secondary structure but has relaxed tertiary packing, thereby modulating protein solubility, emulsifying ...
Han Peng, Changyu Zhou, Daodong Pan, Jinxuan Cao, Qiang Xia   +4 more
wiley   +1 more source

Comparative study for the volatile constituents and the antioxidant activity of the essential oils of dried Achillea fragrantissima cultivated in Madinah Monawara, Saudi Arabia and Egypt

International Journal of Food Properties, 2019
Hydrodistilled essential oils (HD) of dried aerial parts of Achillea fragrantissima cultivated in Egypt and Madinah Monawara, Saudi Arabia, and their volatiles extracted by solid phase microextraction (SPME) were analyzed using Gas Chromatography – Mass ...
Amr Farouk, Hatem Ali, Abdel Rahman Al-Khalifa, Mohamed Mohsen, Reda Fikry   +4 more
doaj   +1 more source

Off-flavour Defects of Packed Waters and Soft Drinks

Czech Journal of Food Sciences, 2009
Greases and lubricants, organic cleaning agents and other material which are used for the maintenance of technological equipment belong to the important potential sources of off-flavours in packed water because of higher risk of misuse or fault of the ...
H. Čížková, M. Voldřich, R. Ševčík, J. Pivoňka   +3 more
doaj   +1 more source