Zobrazeno 1 - 10
of 13
pro vyhledávání: '"Michel Demaimay"'
Publikováno v:
Journal of Agricultural and Food Chemistry. 52:5175-5182
The dynamic headspace procedure of aroma extraction was optimized on Gala apples (Malus domestica). Two parameters affecting the extractability of compounds were studied: temperature and purge time. The influence of artificial saliva was also include
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2a1eb20cf471f61e2d0c4704e801952a
https://doi.org/10.1021/jf049577g
https://doi.org/10.1021/jf049577g
Publikováno v:
Journal of Food Science. 68:2411-2415
ARSTRACT: Vacuum hydrodistillation, which is a very gentle work-up procedure, has never been used for the extraction of apple aroma. During the concentration of aroma that follows vacuurn hydrodistillation, some very volatile components can be lost.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::21be4bcdf0db1ec486443289a9dbaaac
https://doi.org/10.1111/j.1365-2621.2003.tb07038.x
https://doi.org/10.1111/j.1365-2621.2003.tb07038.x
Publikováno v:
Journal of Agricultural and Food Chemistry. 51:2006-2010
Oyster farming in France is a traditional activity. Each year, 149 000 tons of oysters are fattened before being sold. More and more oyster farmers supplement the diet of oysters by microalgae to optimize the fattening process and to improve both the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::421fa4b137230635434ad600569da047
https://doi.org/10.1021/jf020548k
https://doi.org/10.1021/jf020548k
Publikováno v:
Journal of Agricultural and Food Chemistry. 50:299-304
The study of the aroma of oysters is of great economic interest in France because it enables their organoleptic quality to be verified. The aim of this study is to optimize the extraction methods of the volatile compounds of oysters Crassostrea gigas
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b4c26b7f4a48293085a39e151ccb2eb3
https://doi.org/10.1021/jf0105687
https://doi.org/10.1021/jf0105687
Publikováno v:
Journal of Sensory Studies. 16:551-565
Forty pure chemical compounds representing a wide range of odors, were evaluated by a panel of 240 consumers. These compounds were matched with a list of 40 common descriptors. The results were analyzed by Correspondence Analysis and Hierarchical Clu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ed85acdb116402ace15761f413c343b4
https://doi.org/10.1111/j.1745-459x.2001.tb00320.x
https://doi.org/10.1111/j.1745-459x.2001.tb00320.x
Publikováno v:
Journal of Agricultural and Food Chemistry. 49:1321-1327
The representativeness of the odor of mussel extract was assessed after each step of the distillation-extraction-concentration process. Results showed that the whole process was convenient for cooked mussels, but the extract was representative only w
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8994739b4ffc55d997bd587d2ab9b9cd
https://doi.org/10.1021/jf000781n
https://doi.org/10.1021/jf000781n
Publikováno v:
Journal of Agricultural and Food Chemistry. 48:4851-4857
In contrast to many foods, very little is known about the aroma of fresh oysters. This study deals with the relationship between extracted volatiles of oysters and their olfactory properties. Nearly 50 volatiles were identified: most of them were pri
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::dce3944549d46f8c4eaff1acfd755450
https://doi.org/10.1021/jf991394k
https://doi.org/10.1021/jf991394k
Publikováno v:
Journal of Chemical Technology & Biotechnology. 75:451-458
The aromatic compositions of a marine alga (Fucus serratus) and its maceration were determined. Sixteen major volatile compounds were selected as being representative of algal aroma components. Pervaporation performance was investigated using a model
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b79e3c87d62ac2b4ca1c0b646f3737d0
https://doi.org/10.1002/1097-4660(200006)75:6<451::aid-jctb231>3.0.co
https://doi.org/10.1002/1097-4660(200006)75:6<451::aid-jctb231>3.0.co
Autor:
Thomas H. Parliment, C. J. Mussinan, A. M. Spanier, Fereidoon Shahidi, S. Le Guen, E. Tratras Contis, Michel Demaimay, Carole Prost, Chi-Tang Ho
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b2563493442ed7cca1ae1cce5f57afea
https://doi.org/10.1039/9781847550859-00328
https://doi.org/10.1039/9781847550859-00328
Publikováno v:
Journal of agricultural and food chemistry. 51(7)
Oyster farming is of real economic interest in France. Oyster farmers attach more and more importance to improving the growth and the quality of their oysters. Some fatty acids known to be aroma precursors originate from microalgae such as Skeletonem
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::16b1dfeaff68f8d0eda973ff329f3386
https://pubmed.ncbi.nlm.nih.gov/12643667
https://pubmed.ncbi.nlm.nih.gov/12643667