Changes in the volatile profile, fatty acid composition and oxidative stability of flaxseed oil during heating at different temperatures
Sign Up to like & getrecommendations! Published in 2021 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2021.112137
Abstract: Abstract The deterioration of flaxseed oil (FSO) during heating greatly influences the quality of fried foods. FSOs heated at different temperatures (120 °C, 150 °C, 180 °C, and 210 °C) were investigated for volatile organic compound (VOC) and fatty… read more here.
Keywords: changes volatile; volatile profile; flaxseed oil; fatty acid ... See more keywords
Changes in volatile compounds emitted by fungal pathogen spoilage of apples during decay
Sign Up to like & getrecommendations! Published in 2018 at "Postharvest Biology and Technology"
DOI: 10.1016/j.postharvbio.2018.08.003
Abstract: Abstract Postharvest diseases in apples are mainly caused by pathogenic fungi. Fungal contamination and decay can change some of the emitted volatile organic compounds (VOCs). In this study, three major pathogens isolated from Fuji apples;… read more here.
Keywords: pathogen; changes volatile; apples decay; emitted fungal ... See more keywords
Changes in volatile profiles of a refrigerated-reheated xylose-cysteine-lecithin reaction model analyzed by GC×GC-MS and E-nose.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of food science"
DOI: 10.1111/1750-3841.16059
Abstract: The changes in the volatile profiles of a xylose-cysteine-lecithin reaction model were investigated by using comprehensive two-dimensional gas chromatography-mass spectrometry (GC×GC-MS) in combination with headspace solid-phase microextraction (SPME) and electronic nose (E-nose) to evaluate the… read more here.
Keywords: cysteine lecithin; xylose cysteine; reaction; changes volatile ... See more keywords