Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Ghita Studsgaard Nielsen"'
Publikováno v:
Journal of Agricultural and Food Chemistry. 52:2315-2321
Three continuous assays are described for lipoxygenase (LOX), hydroperoxide lyase (HPL) and alcohol dehydrogenase (ADH) in leek tissue. The catalytic activity of LOX showed significant difference (significance level 5%) between linolenic acid (9.43 x
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a3bacf67085af499f59e36fe6fd4473b
https://doi.org/10.1021/jf030600s
https://doi.org/10.1021/jf030600s
Autor:
Leif Poll, Ghita Studsgaard Nielsen
Publikováno v:
Journal of Agricultural and Food Chemistry. 52:1642-1646
The odor active compounds in freshly cut leek slices and in blanched and unblanched leek slices stored for 12 months were investigated by a detection frequency method. Fifteen judges were evaluating the three samples randomized. The most important ar
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ff7c6ca407d30625c391c3786f21213c
https://doi.org/10.1021/jf030682k
https://doi.org/10.1021/jf030682k
Publikováno v:
Journal of Agricultural and Food Chemistry. 52:1234-1240
Content of aroma compounds and catalytic activity of lipoxygenase (LOX), hydroperoxide lyase (HPL), and alcohol dehydrogenase (ADH) were analyzed in 4- and 15-mm unblanched leek slices packed in atmospheric air (4- and 15-mm) or 100% nitrogen (N) (on
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e85efdf1fba2fa0f8b6080c1f77e552d
https://doi.org/10.1021/jf0306183
https://doi.org/10.1021/jf0306183
Publikováno v:
European Food Research and Technology. 216:212-216
Sour cherries (Prunus cerasus L.) cv "Stevnsbaer" were harvested 7–10 times per year for 3 years and the quality of the fruits was evaluated by analysing soluble solids, titrateable acid, anthocyanin and aroma content. The content of soluble solids
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::47dbcc1bab0b19196a2912a4a61fc86d
https://doi.org/10.1007/s00217-002-0641-8
https://doi.org/10.1007/s00217-002-0641-8
Publikováno v:
Journal of Agricultural and Food Chemistry. 51:1970-1976
The content of aroma compounds (dynamic headspace) and catalytic activity of lipoxygenase (LOX) (EC. 1.13.11.12) were analyzed in 15 mm unblanched leek slices seven times during 12 months of frozen storage. The aroma profile changed from consisting o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1a2a4ca198cd636713040ade1ab0eeb9
https://doi.org/10.1021/jf020921o
https://doi.org/10.1021/jf020921o
Autor:
Leif Poll, Ghita Studsgaard Nielsen
The odour active compounds in lettuce, carrot, and green bell pepper, respectively, and in a mixed product of the three crops were investigated by the nasal impact frequency method (NIF). Nine judges were evaluating the odour of the four samples by G
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::577db6912fe773dafe70ebd159218293
https://doi.org/10.1016/s0167-4501(06)80122-6
https://doi.org/10.1016/s0167-4501(06)80122-6
The present paper deals with aroma changes in the production and storage of precooked potatoes, frozen leeks and fruit juices (apple and blackcurrant). In precooked potatoes and frozen leeks development of aliphatic aldehydes results in off-flavours,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c0243c9f32e7f00e70955c0ce3dff031
https://doi.org/10.1016/s0167-4501(06)80057-9
https://doi.org/10.1016/s0167-4501(06)80057-9