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Akademický článek
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Autor:
R.C. Lindsay, C.P. Brennand
Publikováno v:
Meat science. 31(4)
Volatile fatty acids (C4–C11) including even-, odd-, and branched-chain members in lamb tissues were quantitatively analyzed. Volatile branched-chain fatty acids (BCFA) were more concentrated in subcutaneous adipose tissue samples (rump, shoulder,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0d4f2b4660362888c37a634248324eb2
https://pubmed.ncbi.nlm.nih.gov/22059683
https://pubmed.ncbi.nlm.nih.gov/22059683
Autor:
C. Arahadian, R.C. Lindsay
Publikováno v:
Journal of Food Composition and Analysis. 2:13-21
Lipids from Salvelinus namaycush siscowet (siscowet lake trout), S. namaycush namaycush (lake trout), and S. fontinalus (brook trout) from the Great Lakes showed similar fatty acid profiles. The Salvelinus sp. oils contained about 4% eicosapentanenoi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5498d7a47db70560976fddf4d48d1d64
https://doi.org/10.1016/0889-1575(89)90057-4
https://doi.org/10.1016/0889-1575(89)90057-4
Autor:
P.W. Simon, R.C. Lindsay
Publikováno v:
Journal of the American Society for Horticultural Science. 108:928-931
Four hybrids of carrot (Daucus carota L.) were analyzed raw, fresh-cooked, canned-cooked, or frozen-cooked for sensory and objective parameters. Processing reduced the carotenoid and volatile terpenoid concentrations of all hybrids. Relative to raw c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1571b235cc430691f6a40ba5c2c5a41c
https://doi.org/10.21273/jashs.108.6.928
https://doi.org/10.21273/jashs.108.6.928
Publikováno v:
Journal of Food Science. 54:90-95
Several food grade acidulants were evaluated for direct-acidification of blanched carrot slices for use in salads. Fumaric acid, acetic acid, and a citric/acetic acid combination applied by a non-buffered immersion-equilibrium system provided excelle
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0aeccbceef9f384bd8f2a02604a043de
https://doi.org/10.1111/j.1365-2621.1989.tb08575.x
https://doi.org/10.1111/j.1365-2621.1989.tb08575.x
Publikováno v:
Journal of Dairy Science. 65:360-370
Cheddar cheese samples containing either 1.25, 1.5, or 1.75% sodium chloride or 1.25 or 1.5% sodium/potassium chloride (1:1, molar basis) were manufactured from a split lot of cheese curd. Sensory analysis of the cheeses through 9 mo aging at 3°C sh
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::026d19d075166a0d55b21b500eab74f5
https://doi.org/10.3168/jds.s0022-0302(82)82200-5
https://doi.org/10.3168/jds.s0022-0302(82)82200-5
Publikováno v:
Journal of Dairy Science. 51:1001-1007
Milk, preheated at 82C for 30min, was heated to 146C for four seconds and cooled to 5C in a tubular heat exchanger. Immediately after heat treatment, the milk was vacuum distilled at 30C in a semicontinuous, reduced pressure, glass apparatus. Raw mil
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bd9b8c96a3557ec0c0b8d9bfc59c6958
https://doi.org/10.3168/jds.s0022-0302(68)87113-9
https://doi.org/10.3168/jds.s0022-0302(68)87113-9
Publikováno v:
Journal of Food Science
Séparation et identification de composés volatils de noisettes (Corylus avellana) par distillation et entrainement de l'espace de tête des amandes grillées, puis chromatographie gazeuse et spectrométrie de masse. 38 composants identifiés d'une
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::28f49ca9b85ba04f82162df3571d1e84
https://doi.org/10.1111/j.1365-2621.1972.tb05843.x
https://doi.org/10.1111/j.1365-2621.1972.tb05843.x
Publikováno v:
Lipids. 6:758-762
Thermal oxidation of methyl oleate was studied over a range of temperatures from 50 C to 150 C for periods of time up to 30 min. Degradation was quantitatively followed by gas liquid chromatography (GLC) and liquid scintillation counting of the produ
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c0c77a9d0d1f298fc1779c456f4c2626
https://doi.org/10.1007/bf02531303
https://doi.org/10.1007/bf02531303