Results 21 to 30 of about 118,098 (266)
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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Volatile Components of the Stressed Liverwort
Natural Product Communications, 2016 The Type-II Japanese Conocephalum conicum , which is known to have (+)-bornyl acetate as a marker compound, was put in the stressed condition to start biosynthesis of a phenyl propanoid, trans -methyl cinnamate.
Nurunajah Ab Ghani +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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Volatile Components from Selected Tahitian Liverworts
Natural Product Communications, 2009 Six Tahitian liverworts, Trichocolea pluma, Chandonanthus hirtellus, Mastigophora diclados, Jungermannia sp., Plagiochila sp. and Cyathodium foetidissimum were chemically investigated.
Agnieszka Ludwiczuk +5 more
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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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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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The Common and Specific Components of Dynamic Volatility [PDF]
SSRN Electronic Journal, 2002 zbMATH Open Web Interface contents unavailable due to conflicting licenses.
Connor, Gregory +2 more
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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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FEBS Letters, EarlyView.We present robust protocols for the preparation of supported lipid bilayers (SLBs) incorporating either Salmonella smooth LPS or outer membrane vesicles (OMVs). We use a combination of quartz crystal microbalance with dissipation (QCM‐D) and fluorescence microscopy to both characterize the SLBs of various compositions and to probe their interactions ...
Hudson P. Pace +6 more
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