Zobrazeno 1 - 10
of 28 147
pro vyhledávání: '"VOLATILES"'
Autor:
Alexandr Mikyška, Martin Slabý, Martin Dušek, Jaroslav Přikryl, Vladimír Nesvadba, Jitka Charvátová
Publikováno v:
Kvasný průmysl, Vol 70, Iss 5, Pp 943-952 (2024)
Characterising the sensory profiles of beers made from new hop varieties is of considerable importance for their application in brewing. New Czech bitter varieties Boomerang and Gaia were tested in three-year pilot brews (200 l) of 12% single-hopped
Externí odkaz:
https://doaj.org/article/bc74fd5c24c4431d9fa936d764006c62
Autor:
Silmiyah Putri, Faleh Setia Budi, Sugeng Heri Suseno, Heryani Heryani, Muhamad Fauzi Ramadhan, Yane Regiyana, Nancy Dewi Yuliana
Publikováno v:
Indonesian Journal of Chemistry, Vol 24, Iss 5, Pp 1294-1308 (2024)
This study aims to detect the presence of lard in several halal animal fats (beef, chicken, and goat fat) based on their infrared fingerprint and volatile compound profile (volatilomics). A mixture of fat samples obtained from halal animals and lard
Externí odkaz:
https://doaj.org/article/bd24a9591cbd4f809c468170d90282f1
Publikováno v:
Food Production, Processing and Nutrition, Vol 6, Iss 1, Pp 1-15 (2024)
Abstract After thermal treatment, quail eggs pruduce an attractive flavor that is favored by consumers. In this study, the key aroma volatiles and their lipid precursors during thermal treatment were investigated by the electronic nose, GC-MS, GC-O-M
Externí odkaz:
https://doaj.org/article/d863eb7a93a34919bf52682a998c4cd5
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 17, Pp 352-362 (2024)
To investigate the effect of baking on the flavor of albino green tea, Baiye 1 green tea samples with different treatment (0, 40, 80, and 120 min at 60 ℃) were conducted in the study. The dynamic changes of metabolites were detected and analyzed by
Externí odkaz:
https://doaj.org/article/cee70690df2f4a77ba1d8fbc7ff7beb2
Publikováno v:
Aquaculture and Fisheries, Vol 9, Iss 5, Pp 721-730 (2024)
Flavor, especially odor, is one of the most concerning food qualities for producers and consumers. The odor of E. sinensis is a vital quality indicator and highly variable in species, diets, regions and harvest seasons. These differences could dimini
Externí odkaz:
https://doaj.org/article/e5d7e29b498149d99d8966bbde208f93
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
Publikováno v:
Shipin Kexue, Vol 45, Iss 14, Pp 142-150 (2024)
This study processed Jingxi rice 7233 into reasonably well milled (RWM, bran degree 2.8%, 4.9%) and well milled (WM, bran degree 1.4%) grades, and compared the processing characteristics, physicochemical properties, fatty acid composition, volatile c
Externí odkaz:
https://doaj.org/article/dcb79dfca84f45abb712f798e00509ad
Autor:
Sarah Shi, William Henry Towbin, Terry Plank, Anna Barth, Daniel Rasmussen, Yves Moussallam, Hyun Joo Lee, William Menke
Publikováno v:
Volcanica, Vol 7, Iss 2, Pp 471-501 (2024)
Quantifying volatile concentrations in magmas is critical for understanding magma storage, phase equilibria, and eruption processes. We present PyIRoGlass, an open-source Python package for quantifying concentrations of H2O and CO2 species in the tra
Externí odkaz:
https://doaj.org/article/b14ab47e6ec44147b693119fff6c4078
Publikováno v:
Scientific Reports, Vol 14, Iss 1, Pp 1-10 (2024)
Abstract Although pesticide-free techniques have been developed in agriculture, pesticides are still routinely used against weeds, pests, and pathogens worldwide. These agrochemicals pollute the environment and can negatively impact human health, bio
Externí odkaz:
https://doaj.org/article/8773b01df3c142748de552f51b0fb979