Zobrazeno 1 - 10
of 47
pro vyhledávání: '"Ai Nong Yu"'
Publikováno v:
Frontiers in Nutrition, Vol 9 (2023)
The effect of reaction conditions, which comprised the reaction temperature (150–190°C), processing time (0.50, 0.75, 1.00, 1.25, 1.50, 2.00, and 2.50 h), pH (5.0, 7.0, and 9.5), and concentration (0.03–0.07 mol/L) of L-ascorbic acid (ASA), on t
Externí odkaz:
https://doaj.org/article/cb57c4b858584edcb8ad3d427ae7cf92
Autor:
Ai-Nong YU, Le-Pan TANG
Publikováno v:
Czech Journal of Food Sciences, Vol 34, Iss 6, Pp 503-510 (2016)
The kinetics of the non-enzymatic browning reaction from l-ascorbic acid/l-cysteine model systems was investigated at 125-155°C for 10-120 min by measuring the loss of reactants and monitoring the brown colour development. The result showed that the
Externí odkaz:
https://doaj.org/article/b84c7f31c74c4108afa5148376476a4c
Publikováno v:
Foods, Vol 9, Iss 4, p 488 (2020)
Free and bound aroma volatiles from turnjujube during low temperature storage were extracted by headspace solid-phase microextraction. They were then characterized and identified using gas chromatography–mass spectrometry. Turnjujube was harvested
Externí odkaz:
https://doaj.org/article/a49092a6d9f049adbd363d10332ad7b2
Publikováno v:
International Food Research Journal. 28:566-575
The formation kinetics of browning products (BPs) derived from the self-degradation of L-ascorbic acid (AA) and the reaction between AA and glycine (Gly) were investigated at pH 6.8 and various other parameters, such as temperature, time, and molar c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a6d8403d680cc6138042123e52ff7912
https://doi.org/10.47836/ifrj.28.3.16
https://doi.org/10.47836/ifrj.28.3.16
Publikováno v:
Food Science and Technology, Vol 40, Iss 4, Pp 786-793 (2020)
Food Science and Technology v.40 n.4 2020
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology v.40 n.4 2020
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
This study optimized using a headspace solid-phase microextraction (HS-SPME) method for extracting volatile aroma compounds, terpenoids in particular, from Litsea mollis Hemsl. immature fruit (LMIF). Gas chromatography-mass spectrometry was used to s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a307214fc089868c3f03329d26516842
https://doi.org/10.1590/fst.20319
https://doi.org/10.1590/fst.20319
Publikováno v:
International Journal of Food Engineering. 17:49-56
The non-enzymatic browning (NEB) reaction between l-ascorbic acid (ASA) and glycine (Gly), including the effects of temperature (110–150 °C), time (10–150 min) and pH (4.5, 6.8, 8.0 and 9.5) on the formation of un-colored intermediate products (
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::65e36c607686b796317876c647076552
https://doi.org/10.1515/ijfe-2019-0189
https://doi.org/10.1515/ijfe-2019-0189
Publikováno v:
Surfaces and Interfaces. 34:102325
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f0c039e976ee928c12c34cb8239c45e7
https://doi.org/10.1016/j.surfin.2022.102325
https://doi.org/10.1016/j.surfin.2022.102325
Publikováno v:
Food Science and Technology, Volume: 42, Article number: e28821, Published: 09 JUL 2021
Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Issue: ahead, Published: 09 JUL 2021
Food Science and Technology (2021)
Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Issue: ahead, Published: 09 JUL 2021
Food Science and Technology (2021)
Immature Litsea mollis fruits (ILMFs) are widely used as cold appetizers and seasonings in China. The free and bound volatile components of ILMFs from five distinct regions of China were determined by gas chromatography-mass spectrometry (GC-MS) comb
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ca522d6bd31bc420ab8eb3971e099e7e
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100644&lng=en&tlng=en
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100644&lng=en&tlng=en
Changes of the free and bound volatile compounds in Rubus corchorifolius L. f. fruit during ripening
Publikováno v:
Food Chemistry. 287:232-240
The changes of free and bound volatile compounds in Rubus corchorifolius fruit during ripening were determined with a headspace SPME-GC-MS method. The results suggest that the free aldehydes, alcohols, esters and phenols increases, while that of free
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9d9819f1ac4d3418edc985a4f6f36bfd
https://doi.org/10.1016/j.foodchem.2019.02.080
https://doi.org/10.1016/j.foodchem.2019.02.080
Publikováno v:
Food Chemistry. 371:131155
The volatile products (VPs) formation from the self-degradation of l -ascorbic acid (ASA) in hot compressed water (HCW) was investigated with different reaction parameters, such as time, temperature, pH and ratio of ASA/water. The results showed that
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::561c447151093ef8ce01943fd11bd95f
https://doi.org/10.1016/j.foodchem.2021.131155
https://doi.org/10.1016/j.foodchem.2021.131155