Zobrazeno 1 - 10
of 28 359
pro vyhledávání: '"VOLATILES"'
Publikováno v:
Contemporary Agriculture, Vol 73, Iss 3-4, Pp 172-180 (2024)
The aim of this study was to investigate the morphological traits and fragrance-related volatile compounds in three garden rose cultivars from the 'Fragrant Frayla' collection: 'Draga Frayla', 'Jelena Frayla', and 'Lenka Frayla', bred by the private
Externí odkaz:
https://doaj.org/article/039e0ddf39fd45e1a7a8114519448640
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
Akademický článek
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Akademický článek
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Autor:
Fangyuan Fan, Zipei Wang, Xiaogan Chen, Qiuwen Yu, Xiufang Yang, Xiaoqin Su, Xu Zhang, Jiawei Wang, Yingxin Xu, Ping Chen, Qiang Chu, Haowei Guo, Shuying Gong
Publikováno v:
Food Frontiers, Vol 5, Iss 5, Pp 2275-2289 (2024)
Abstract Green tea is renowned for its exceptional freshness; nevertheless, preserving its freshness poses a formidable challenge during storage due to its susceptibility to environmental factors. However, the effect of storage factors on freshness q
Externí odkaz:
https://doaj.org/article/c89c880cb89f4f33b968eadc18df35b1
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
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