Zobrazeno 1 - 10
of 25 147
pro vyhledávání: '"volatile compounds."'
Publikováno v:
Italian Journal of Animal Science, Vol 23, Iss 1, Pp 693-706 (2024)
This study aims to evaluate the effects of ageing time (0, 1, 2, 3, 4 and 5 weeks) and of two different ageing techniques (dry and wet ageing) on the rheological, colorimetric, oxidative, volatile, and sensory attributes of meat (hind limbs) sourced
Externí odkaz:
https://doaj.org/article/00c9a687b72c4f47a82320ab8dcb05e4
Autor:
Maria Federica Sgarro, Aristide Maggiolino, Lucrezia Forte, Roberta Matera, Giovanna Bifulco, Salvatore Claps, Giuseppe Natrella, Pasquale De Palo
Publikováno v:
Italian Journal of Animal Science, Vol 23, Iss 1, Pp 101-113 (2024)
The aim of this work was to study the effects of red orange and lemon extract (RLE) inclusion on volatile organic compounds (VOCs) and sensory profile of lamb meat aged seven days. A total of 44 Merino lambs were randomly divided into two experimenta
Externí odkaz:
https://doaj.org/article/83df97234088481a92f398a9fde10041
Publikováno v:
Botanica Serbica, Vol 48, Iss 2, Pp 173-184 (2024)
The compositional dependency of the essential oil of Clinopodium menthifolium subsp. menthifolium (Lamiaceae) on ecological conditions has not yet been investigated. In pursuit of this objective, we assessed the quantity and quality of the essentia
Externí odkaz:
https://doaj.org/article/80d2e9c656934204b2fe9b6123f51714
Publikováno v:
Plant Protection Science, Vol 60, Iss 4, Pp 371-379 (2024)
The brown marmorated stink bug [Halyomorpha halys (Stål)] is an invasive pest species. This polyphagous insect, native to Eastern Asia, threatens various cultivated plant species. Control methods often rely on chemical insecticides, but the decreasi
Externí odkaz:
https://doaj.org/article/a14cbe5853804f0f93430d3da3e7e9b0
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 20, Pp 240-251 (2024)
This study examined the effect of different Saccharomyces cerevisiae on the flavor and taste of Actinidia arguta wine. Nine kinds of commercial S. cerevisiae were applied to ferment A. arguta wine. High-performance liquid chromatography (HPLC) and he
Externí odkaz:
https://doaj.org/article/6fc87094f60a4448baba0f4c2c183a5f
Publikováno v:
Shipin Kexue, Vol 45, Iss 17, Pp 154-164 (2024)
The changes in color, taste, aroma, and quality of pine pollen vinegar during fermentation were evaluated in terms of bioactive ingredients, antioxidant capacity, color difference, electronic tongue analysis, free amino acids, organic acids, volatile
Externí odkaz:
https://doaj.org/article/4ff287fa21aa4921b26f9452d8fe6a64
Publikováno v:
Shipin Kexue, Vol 45, Iss 17, Pp 191-198 (2024)
In this study, changes in the contents of α-lactalbumin and β-lactoglobulin of fresh mare milk were analyzed after heat treatments at different temperatures and for different durations, and changes in the volatile composition were also analyzed by
Externí odkaz:
https://doaj.org/article/89eb0dd52c3746368a08307c58bce8e1
Publikováno v:
Chemical and Biological Technologies in Agriculture, Vol 11, Iss 1, Pp 1-13 (2024)
Abstract Background The study investigated the impact of D-xylose and D-ribose soaking methods (autoclaved and non-autoclaved) on Robusta coffee's volatile compounds, α-dicarbonyl compounds (α-DCs), and acetic acid. Robusta coffees were soaked with
Externí odkaz:
https://doaj.org/article/ebe99dfc0edc4a1db82e75ecb6bb54e1
Autor:
Hong Wang, Xiang Liao, Chunyao Lin, Weidong Bai, Gengsheng Xiao, Xingyuan Huang, Gongliang Liu
Publikováno v:
Applied Biological Chemistry, Vol 67, Iss 1, Pp 1-14 (2024)
Abstract The aims of the present stud were to optimize fermentation parameters of seedless wampee wine using response surface methodology (RSM) and evaluate the changes in flavor metabolites during fermentation. Seedless wampee wine of optimal sensor
Externí odkaz:
https://doaj.org/article/f0781c055b764594a9f06ab7084aa07c
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 18, Pp 265-272 (2024)
In order to investigate the differences in volatile substances of bighead carp (Aristichthys nobilis) meat from various habitats, gas chromatography-mass spectrometry (GC-MS) was employed to detect and compare the volatile substances of bighead carp
Externí odkaz:
https://doaj.org/article/3fee78c0367346158d449c6066f1d4d2