Results 21 to 30 of about 55,040 (264)

Effect volatile fatty acids concentrations in the development of the caprine ruminal microflora [PDF]

Iraqi Journal of Veterinary Sciences, 2009
It is known that volatile fatty acids can inhibit growth of species of the family Enterobacteriaceae in vitro. However these volatile fatty acids affect bacterial population in the rumen of goats is unknown.
R. K. Muhsen
doaj   +1 more source

Discriminating Eggs from Two Local Breeds Based on Fatty Acid Profile and Flavor Characteristics Combined with Classification Algorithms

Food Science of Animal Resources, 2021
This study discriminated fatty acid profile and flavor characteristics of Beijing You Chicken (BYC) as a precious local breed and Dwarf Beijing You Chicken (DBYC) eggs.
Xiao-Guang Dong, Li-Bing Gao, Hai-Jun Zhang, Jing Wang, Kai Qiu, Guang-Hai Qi, Shu-Geng Wu   +6 more
doaj   +1 more source

Changes in the Quality and Flavor Components of Snakehead Fish Oil during Refining [PDF]

Shipin Kexue, 2023
In order to investigate the influence of the refining process on the quality and sensory properties of snakehead fish oil, the physicochemical properties, fatty acid composition and volatile flavor composition during the refining process of crude fish ...
ZHANG Quan, WANG Wei, WU Sifen, ZHONG Bizhen, PENG Bin, LI Jinlin, HU Mingming, TU Zongcai
doaj   +1 more source

Single Cell Oil Production by Oleaginous Yeasts Grown in Synthetic and Waste-Derived Volatile Fatty Acids

Microorganisms, 2020
Four yeast isolates from the species—Apiotrichum brassicae, Candida tropicalis, Metschnikowia pulcherrima, and Pichia kudriavzevii—previously selected by their oleaginous character and growth flexibility in different carbon sources, were tested for their
Sara Bettencourt, Catarina Miranda, Tatiana A. Pozdniakova, Paula Sampaio, Ricardo Franco-Duarte, Célia Pais   +5 more
doaj   +1 more source

Effect of pH on the Economic Potential of Dark Fermentation Products from Used Disposable Nappies and Expired Food Products

Applied Sciences, 2021
Used disposable nappies constitute a waste stream that has no established treatment method. The purpose of this study was the assessment of the dark fermentation of used disposable nappies and expired food products under different pH values.
Dimitris Zagklis, Marina Papadionysiou, Konstantina Tsigkou, Panagiota Tsafrakidou, Constantina Zafiri, Michael Kornaros   +5 more
doaj   +1 more source

Volatile Fatty Acids in the Caecum of the Sheep [PDF]

Australian Journal of Biological Sciences, 1968
The efficient utilization of plant material by herbivorous animals is made possible by microbial fermentation of food residues in the alimentary tract. In the ruminant animal, fermentation occurs in the rumen prior to gastric digestion of the food and in the caecum prior to the elimination of undigested residues.
openaire   +2 more sources

Study on the physicochemical indexes, nutritional quality, and flavor compounds of Trichiurus lepturus from three representative origins for geographical traceability

Frontiers in Nutrition, 2022
Trichiurus lepturus (hairtail) is an important economic component of China’s marine fishing industry. However, due to the difficulty in identifying the appearance of hairtail from different geographical distributions, hairtails with geographical ...
Shitong Wang, Pingya Wang, Yiwei Cui, Weibo Lu, Xuewei Shen, Huimin Zheng, Jing Xue, Kang Chen, Qiaoling Zhao, Qing Shen   +9 more
doaj   +1 more source

VOLATIL FATTY ACIDS AND ALCOHOLS IN CORN SILAGE. [PDF]

Journal of the American Chemical Society, 1912
n ...
Hart, E. B., Willaman, J. J.
openaire   +1 more source

Changes in Fatty Acid and Volatile Compound Profiles during Storage of Smoked Cheese Made from the Milk of Native Polish Cow Breeds Raised in the Low Beskids

Animals, 2020
This study investigated changes in the proximate chemical composition and profiles of fatty acids and volatile compounds of 12 smoked cheeses made from the milk of native Polish cow breeds used in Beskid Niski.
Patrycja Dopieralska, Joanna Barłowska, Anna Teter, Jolanta Król, Aneta Brodziak, Piotr Domaradzki   +5 more
doaj   +1 more source

Composition of the lipophilic extract from the sponge Suberites domuncula [PDF]

Journal of the Serbian Chemical Society, 2003
The composition of the lipophylic extract from the sponge Suberites domuncula was investigated. Lipids and their fatty acids, as well as volatile compounds and sterols were identified. Stanols are the main class of steroids in the investigated sponge.
de Rosa Salvatore, Iodice Carmine, Nechev Jordan, Stefanov Kamen, Popov Simeon   +4 more
doaj   +3 more sources