Characterization of Thermally Induced Flavor Compounds from the Glucosinolate Progoitrin in Different Matrices via GC-TOF-MS.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of agricultural and food chemistry"
DOI: 10.1021/acs.jafc.1c04415
Abstract: As important flavor precursors, glucosinolates are ubiquitous in the plant family of Brassicaceae. Glucosinolate degradation products are the major volatile flavor compounds of rapeseed oil, accounting for up to 80% of the total volatiles. However,… read more here.
Keywords: flavor compounds; thermal degradation; characterization thermally; different matrices ... See more keywords
Synthesis and Characterization of Thermally Stable Lignosulfonamides
Sign Up to like & getrecommendations! Published in 2022 at "Molecules"
DOI: 10.3390/molecules27217231
Abstract: Lignin, a highly aromatic macromolecule building plant cells, and cellulose are two of the most commonly occurring natural polymers. Lignosulfonate is a grade of technical lignin, obtained as a by-product in the paper and wood… read more here.
Keywords: lignin; modification; characterization thermally; thermally stable ... See more keywords