Zobrazeno 1 - 10
of 56
pro vyhledávání: '"Leif Poll"'
Publikováno v:
Journal of Agricultural and Food Chemistry. 54:2298-2302
Changes of terpenes in black currant juice induced by the action of heat were investigated in the present study. Limonene, alpha-terpinene, linalool, alpha-terpineol, 4-terpineol, and menthol added to either black currant juice or a model system were
Autor:
Stine Møller, Per B. Brockhoff, Kirsten M. Ø. Jensen, Gitte Kjeldsen Bjørn, Merete Edelenbos, Leif Poll, Camilla Varming, Tina Christiansen
Publikováno v:
Food Quality and Preference. 15:531-540
Sensory profiling, analysis of aroma, sugar and dry matter, as well as consumer liking test were used to characterise the quality of six carrot cultivars, grown at two locations in Denmark. The carrot samples were examined at harvest, and after three
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
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
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
Publikováno v:
American Journal of Potato Research. 80:397-402
When potatoes are boiled and then chill-stored they rapidly develop off-flavor. This is a result of lipoxygenase activity, and is a serious problem in food-service systems. Lipoxygenase activity may vary during winter-storage of potatoes. Raw potatoe
Publikováno v:
European Food Research and Technology. 217:53-60
Aroma compounds associated with traditional Ghanaian maize dough for kenkey production prepared by spontaneous fermentation were investigated using the Likens-Nickerson extraction method and GC-MS analysis. Compounds contributing to the characteristi
Publikováno v:
European Food Research and Technology. 217:61-69
The potential of using materials based on polylactate (PLA) for packaging of plain yoghurt has been demonstrated in the present study. Plain yoghurt (3.5% fat) was stored for 5 weeks in PLA or polystyrene (PS) cups under fluorescent light (3500 lux)
Publikováno v:
European Food Research and Technology. 216:377-384
Various combinations of Lactobacillus fermentum, Saccharomyces cerevisiae and Candida krusei were investigated as starter cultures for the fermentation of the Ghanaian maize dough. The four combinations used were each yeast species with L. fermentum,
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