Zobrazeno 1 - 10
of 20
pro vyhledávání: '"David B. Josephson"'
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 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:
Journal of Food Science. 50:1356-1359
Rosemary oleoresin (20 ppm) was used as an antioxidant in turkey breakfast sausages prepared with 75% hand deboned turkey meat and 25% mechanically deboned turkey meat. It was compared to similarly formulated products with butylated hydroxyanisole/bu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::416fd3d72711f6526e097ce31a2b6679
https://doi.org/10.1111/j.1365-2621.1985.tb10476.x
https://doi.org/10.1111/j.1365-2621.1985.tb10476.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
Publikováno v:
Journal of Agricultural and Food Chemistry. 31:326-330
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9ea27eda0f170e2922448615a61e95b1
https://doi.org/10.1021/jf00116a035
https://doi.org/10.1021/jf00116a035
Publikováno v:
Journal of Food Science. 52:10-14
Fresh Lake Michigan smelt (Osmerus mordax) were processed using a traditional sodium chloride brine (48 hr), vinegar (48 hr), and sugar-vinegar (final solution) pickling process. Substantial extractions of fresh fish volatile carbonyls and alcohols i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ab3ad1de37637da3e92486638fbae374
https://doi.org/10.1111/j.1365-2621.1987.tb13963.x
https://doi.org/10.1111/j.1365-2621.1987.tb13963.x
Publikováno v:
Journal of Dairy Science. 68:1865-1877
Volatile flavor compounds produced by Penicillium caseicolum in domestic and French Brie cheese were identified by gas chromatography-mass spectrometry; they included carbon-5, carbon-7, Carbon-9, carbon-11 methyl ketones, and corresponding secondary
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bf2748988a9f01696fe29d8e0aadcf2c
https://doi.org/10.3168/jds.s0022-0302(85)81043-2
https://doi.org/10.3168/jds.s0022-0302(85)81043-2
Autor:
Robert C. Lindsay, David B. Josephson
Publikováno v:
Journal of Food Science. 52:328-331
Analysis of headspace volatile concentrates from freshly boiled Russet Burbank potatoes revealed a variety of lipid oxidation products including t2,c6-nonadienal which is further degraded to c4-heptenal through a water-mediated retro-aldol condensati
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0e7e833470793a900885297876e80af7
https://doi.org/10.1111/j.1365-2621.1987.tb06605.x
https://doi.org/10.1111/j.1365-2621.1987.tb06605.x