Zobrazeno 1 - 10
of 20
pro vyhledávání: '"David A. Stuiber"'
Publikováno v:
Journal of Food Science. 50:1-4
Individually frozen, scaled whitefish (Coregonus clupeaformis) rapidly developed oxidative off-flavors when stored without packaging at −12°C, but both vacuum-packaging in barrier films and ice-glazing significantly suppressed the development of o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4676c40e4913ac9f5b046bdff06bcd27
https://doi.org/10.1111/j.1365-2621.1985.tb13264.x
https://doi.org/10.1111/j.1365-2621.1985.tb13264.x
Publikováno v:
Journal of Food Science. 50:5-9
Volatile compounds which contribute to the distinct melon-like aroma of fresh Pacific oysters (Crassostrea gigas) were identified as (E,Z)-2,6-nonadienal and 3,6-nonadien-1-ol, but these compounds were not found in the less intensely flavored Atlanti
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::aa9de3f1eb38fe84bee724f3c66f90ea
https://doi.org/10.1111/j.1365-2621.1985.tb13265.x
https://doi.org/10.1111/j.1365-2621.1985.tb13265.x
Publikováno v:
Journal of Aquatic Food Product Technology. 2:75-112
Recently, naturally occurring volatile bromophenols have been found widely distributed in marine fish and seafoods, and have been recognized as important contributors of sea- and iodine- like flavors to these products. Because volatile bromophenols a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9150ee05f14a4eeadcdd66edf6f09414
https://doi.org/10.1300/j030v02n02_06
https://doi.org/10.1300/j030v02n02_06
Publikováno v:
Journal of Aquatic Food Product Technology. 1:43-63
Evaluation of flavor properties of several volatile bromophenols (2-; 3-; 4-; 2,4-; 2,6-; 2,4,6-) in fish, shrimp, and vegetable oil matrices revealed that these compounds, when present at low concentrations, imparted flavor notes reminiscent of mari
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::afafb2ef492f3c8966563feefa73c760
https://doi.org/10.1300/j030v01n03_05
https://doi.org/10.1300/j030v01n03_05
Publikováno v:
Journal of Food Science. 57:918-922
Analysis of saltwater Pacific salmon (Onchorynchus sp.) showed that sufficient concentrations of bromophenols were present in saltwater salmon to provide sea-, brine-, or iodine- like flavor notes, but the compounds were virtually absent in spawning
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a5eaf5d3679375614dc12ae88e89736e
https://doi.org/10.1111/j.1365-2621.1992.tb14323.x
https://doi.org/10.1111/j.1365-2621.1992.tb14323.x
Publikováno v:
Journal of Food Science. 56:1267-1270
Effects of carbon dioxide modified atmospheres on degradation of adenine nucleotides in chill-stored whitefish (Coregonus clupeafor-mis) and rainbow trout (Salmo gairdneri) were studied. K values were determined during storage up to 26 days. Results
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ed0e94803a8e8283bbe9009c76c4a60f
https://doi.org/10.1111/j.1365-2621.1991.tb04749.x
https://doi.org/10.1111/j.1365-2621.1991.tb04749.x
Publikováno v:
Journal of Food Science. 56:1576-1576
Volatile aroma compounds from freshly harvested prime and spawning-condition salmon (Oncorhynchus sp.) from the Pacific Ocean (chi-nook, sockeye, chum, coho and pink) and the Great Lakes (chinook, coho and pink) were quantitatively measured. Both pri
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::99e8d1c0a82640744a98e7c3683a610a
https://doi.org/10.1111/j.1365-2621.1991.tb08644.x
https://doi.org/10.1111/j.1365-2621.1991.tb08644.x
Publikováno v:
Archives of Environmental Contamination and Toxicology. 11:589-593
The objective was to determine the feasibility of feeding yellow perch a PCB-contaminated diet without adversely affecting their rate of growth and without exceeding 5 ppm in the fillet. To determine the extent to which the fillet (skeletal muscle an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::efad41bbcf29ca68e13cb2b8a63a6855
https://doi.org/10.1007/bf01056367
https://doi.org/10.1007/bf01056367
Publikováno v:
Journal of Food Science. 43:810-814
Alewives (Alosa pseudoharengus), the predominant fish species in Lake Michigan, were evaluated as a possible raw material for a sardine-like product. Smoking, air-drying, and frying processes prior to canning were used in the preparation of canned pr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2e019d50523d9c4e3999b8fef87e5e2f
https://doi.org/10.1111/j.1365-2621.1978.tb02427.x
https://doi.org/10.1111/j.1365-2621.1978.tb02427.x
Publikováno v:
Journal of Food Science. 48:1064-1067
ADDITION of sodium bisulfite (100–500 ppm) to water extracts of slime from fresh and oxidized whitefish (Coregonus clupeaformis) caused immediate and nearly complete suppression of fishy aromas. Chromatograms of headspace volatiles revealed the sel
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ed015260d304feb88cdb68ca4c255378
https://doi.org/10.1111/j.1365-2621.1983.tb09162.x
https://doi.org/10.1111/j.1365-2621.1983.tb09162.x