Zobrazeno 1 - 10
of 12
pro vyhledávání: '"K. O. Abraham"'
Publikováno v:
Journal of Food Quality. 21:107-115
Rosemary, a hard stemmed herb, is characterized by an aroma similar to pine. Twenty-five components of Indian rosemary oil have been identified by GC and GC-MS analysis. Fresh rosemary volatiles contained 75-80% oxygenated terpenes which included, a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2a6f86fcd93b2ae18a5401ca616f4170
https://doi.org/10.1111/j.1745-4557.1998.tb00508.x
https://doi.org/10.1111/j.1745-4557.1998.tb00508.x
Publikováno v:
Journal of Food Quality. 17:457-466
Indian dill (Anethum sowa Roxb.) is a popular herb widely used in culinary preparations and is characterized by a persistent cineolic flavor. To study the flavor quality of the fresh and dried herb, it was subjected to through-flow, cross-flow, vacuu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a5a9bf5c99f1be3042628daf9c0b887f
https://doi.org/10.1111/j.1745-4557.1994.tb00166.x
https://doi.org/10.1111/j.1745-4557.1994.tb00166.x
Publikováno v:
Food / Nahrung. 41:159-161
Fresh marjoram volatiles contained mostly (97%) monoterpenes and to a small extent (3%) sesquiterpenes. The impact of drying methods, namely, convection and microwave drying on the flavour quality of the herb was studied. Cis-sabinene hydrate, trans-
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d0e448bc1503338bfa20b499cc02e836
https://doi.org/10.1002/food.19970410309
https://doi.org/10.1002/food.19970410309
Publikováno v:
Food / Nahrung. 40:264-266
Marjoram and rosemary are herbs which are valued for their flavour and colour. The use of microwave in blanching and drying is becoming more and more popular in recent years. This paper reports the effect of microwave blanching as compared to water a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::271884735fd44e279b877e506b89448d
https://doi.org/10.1002/food.19960400507
https://doi.org/10.1002/food.19960400507
Publikováno v:
Journal of Food Quality. 4:35-41
A titrimetric method for determining cinnamaldehyde has been developed; it is based on the quantitative reaction of the aldehyde with semicarbazide hydrochloride to form the semicarbazone. The semicarbazone is removed and the excess unreacted semicar
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::802353f5bad7d5132b13b05364b04ec7
https://doi.org/10.1111/j.1745-4557.1981.tb00710.x
https://doi.org/10.1111/j.1745-4557.1981.tb00710.x
Publikováno v:
C R C Critical Reviews in Food Science and Nutrition. 6:271-315
This review examines the methodology of a combination of two techniques, viz., chromatography and infrared. Chromatography helps in the separation of a mixture into its individual constituents, while the infrared is useful in their identification. Ga
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b145f26f987fc744d2558bd57eac804a
https://doi.org/10.1080/10408397509527193
https://doi.org/10.1080/10408397509527193
2-Butyl Propenyl Disulfides from Asafetida: Separation, Characterization, and Absolute Configuration
Autor:
M. L. Shankaranarayana, K. O. Abraham, R. Raghavan, C. P. Natarajan, Michael Sponholtz, Anders Kjær
Publikováno v:
Acta Chemica Scandinavica. :137-140
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::03caa7bce70d0f6d4a5abc7e03d63484
https://doi.org/10.3891/acta.chem.scand.30b-0137
https://doi.org/10.3891/acta.chem.scand.30b-0137
Publikováno v:
Mikrochimica Acta. 65:11-15
Methyl salicylate is a naturally occurring compound in black tea. A method has been developed for the determination of the methyl salicylate in tea samples. The method consists of hot extraction of the teas withn-hexane, distilling off the solvent an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::92b0e9c6ec3f7c0beb92666298e2341d
https://doi.org/10.1007/bf01218244
https://doi.org/10.1007/bf01218244
Publikováno v:
Journal of Agricultural and Food Chemistry. 26:372-375
A titrimetric method for determining citral was developed; it is based on the quantitative reaction of citral with semicarbazide hydrochloride to form a semicarbazone. The semicarbazone is removed and the excess unreacted semicarbazide is determined
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5701fdcdf12f5dff3ed57c918f365cd2
https://doi.org/10.1021/jf60216a027
https://doi.org/10.1021/jf60216a027
Publikováno v:
C R C Critical Reviews in Food Technology. 4:395-435
The volatile sulfur compounds are generally present in trace amounts in foods. These compounds possess a strong and powerful odor and contribute to both agreeable and disagreeable flavors of foods....
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1eeb24d1423807825bf722a3454b59e2
https://doi.org/10.1080/10408397409527163
https://doi.org/10.1080/10408397409527163