Results 21 to 30 of about 109,326 (267)
Volatile components of the frying process
Grasas y Aceites, 1998 In the course of deep fat frying, food contacts oil at about 180 °C and is partially exposed to air for various periods of time. Thus frying, more than any other standard food process or handling method, has the greatest potential for causing chemical ...
W. W. Nawar
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Linking Colorimetric Variation with Non-Volatile and Volatile Components of Carob Flour
Foods, 2023 Chromatic variation was examined for its association with flour composition and quality. Carob samples from variable altitudes and genetic backgrounds were milled and assessed for colorimetric parameter L* (lightness) and analyzed for phenols, tannins ...
Chrystalla Antoniou +3 more
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Analysis of characteristic volatile flavor components of Huarong mustard based on HS-SPME-GC-MS and multivariate statistics [PDF]
Zhongguo niangzaoTaking Huarong mustard samples with fermentation time of 0 d, 30 d, 90 d, 180 d, 270 d and 360 d (numbered D0, D30, D90, D180, D270, D360, respectively) in standard curing tank as the research objects, the characteristic volatile flavor components of ...
LI Ziyi, WANG Feng, ZHAO Lingyan, XU Yongbing, LUO Fenglian
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SN Applied Sciences, 2021 The headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) was used to compare the volatile organic components of the Hetao melon and six other cultivars of melon grown in the Hetao region of China.
Cong Liu +7 more
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Shipin gongye ke-ji, 2023 In order to examine the variation of volatile components of Eucommia ulmoides leaves Fuzhuan tea during the production process, the combination of headspace solid phase microextraction (HS-SPME) with gas chromatography-mass spectrometry (GC-MS) was ...
Qiao ZENG +8 more
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Analysis of Volatile Components of Osmanthus fragrans Extracts from Different Varieties by GC-MS and Electronic Nose Combined with Chemometrics [PDF]
Shipin Kexue, 2023 Gas chromatography-mass spectrometry (GC-MS) and electronic nose combined with chemometrics were used to analyze the volatile components and overall odor of Osmanthus fragrans extracts from four different varieties.
SUN Yali, BIAN Jianming, XIE Qiutao, CHENG Xiaomei, LIU Wei, ZHANG Juhua, LI Gaoyang, ZHU Xiangrong
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Study on the Differences of Volatile Components in Jingshan Tea from Different Tea Cultivars [PDF]
Chaye kexueTo investigate the differences of volatile components in Jingshan tea from different tea cultivars, the stir bar sorptive extraction gas chromatography-mass spectrometry (SBSE-GC-MS), headspacegas chromatography-ion mobility spectrometry (HS-GC-IMS) were
HOU Zhiwei, LÜ Yongming, MA Kuan, ZHANG Huiyuan, GU Zhe, ZHANG Ran, LI Le, JIN Yugu, SU Zhucheng, CHEN Hongping
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Journal of Chemistry, 2013 The essential oil of Adenosma indianum (Lour.) Merr. plays an important role in its antibacterial and antiphlogistic activities. In this work, the volatile components were extracted by steam distillation (SD) and headspace solid-phase microextraction (HS-
Zhi Zeng +3 more
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Analysis the Volatiles and Its Aroma Contribution in Rosa Sterilis by HS-SPME and LLE-SAFE
Shipin gongye ke-ji, 2023 To comprehensively analyze the composition and contribution of volatile components in Rosa sterilis, the headspace solid phase microextraction (HS-SPME) and liquid liquid extraction with solvent assisted flavor evaporation (LLE-SAFE) was used, along with
Haoran MO +8 more
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Volatile Components from Selected Tahitian Liverworts [PDF]
Natural Product Communications, 2009 Six Tahitian liverworts, Trichocolea pluma, Chandonanthus hirtellus, Mastigophora diclados, Jungermannia sp., Plagiochila sp. and Cyathodium foetidissimum were chemically investigated. All of these liverworts produce their own characteristic compounds. Vanillic acid methyl ester was isolated for the first time from T. pluma.
Agnieszka, Ludwiczuk +5 more
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