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Published in 2017 at "European Journal of Lipid Science and Technology"
DOI: 10.1002/ejlt.201600025
Abstract: The aim of the present study was to evaluate the effects of incorporating pig back fat in restructured dry cured ham (RDH) on its free fatty acid profile (FFA) and the volatile compounds released. Fresh…
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Keywords:
cured ham;
back fat;
pig back;
volatile compounds ... See more keywords
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Published in 2017 at "European Journal of Lipid Science and Technology"
DOI: 10.1002/ejlt.201600259
Abstract: The aim of the present study was to differentiate sensory good and bad virgin rapeseed oils based on the composition of the volatile compounds by means of linear discriminant analysis (LDA). A total number of…
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Keywords:
sensory good;
volatile compounds;
virgin rapeseed;
rapeseed oils ... See more keywords
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Published in 2019 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.10023
Abstract: BACKGROUND Watermelon is appreciated for its nutritional properties and for its flavour. Among flavour active compounds, volatiles play a key role being responsible for aroma. Recent breeding activity has led to the release of mini-watermelons…
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Keywords:
mini watermelons;
evolution volatile;
mini;
cuoredolce rugby ... See more keywords
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Published in 2019 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.10102
Abstract: BACKGROUND The full flavor of grape berries is determined by the interaction of sugars, acids, volatile compounds and other berry properties, such as astringency. Sugars and acids are important for berry taste, whereas volatile compounds…
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Keywords:
fruity flavor;
basis;
table grapes;
flavor ... See more keywords
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Published in 2021 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.11238
Abstract: BACKGROUND Two Fusarium fungi, F. oxysporum and F. proliferatum, have been recognized as major pathogenic fungi that cause post-harvest decay of chili fruits. Ozone and some toxic chemicals are used to control pathogenic infections, leading…
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Keywords:
trichoderma afroharzianum;
volatile compounds;
fresh chilies;
fusarium infections ... See more keywords
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Published in 2021 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.11324
Abstract: BACKGROUND Chinese Te-flavour Baijiu (CTF), the most famous Chinese Baijiu in Jiangxi province China, is made from the unique Daqu. Its characteristic style is closely related to the Daqu used for fermentation. However, current studies…
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Keywords:
ctf daqu;
indices volatile;
volatile compounds;
produced different ... See more keywords
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Published in 2022 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.11769
Abstract: BACKGROUND Pollination enhances coffee quality at the material level, improves the symbolic attributes of coffee and promotes sustainability. The objective of this work was to quantify the composition of volatile compounds in roasted coffee produced…
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Keywords:
coffee;
volatile compounds;
pollination;
coffee beans ... See more keywords
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Published in 2023 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.12439
Abstract: BACKGROUND Seasonal low light intensity and short photoperiods lead to decreased yield, size, and quality of fruits in the Northern Hemisphere. Recently, supplemental lighting using light-emitting diodes (LEDs) has been introduced to overcome such problems.…
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Keywords:
quality volatile;
volatile compounds;
quality;
greenhouse sweet ... See more keywords
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Published in 2023 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.12445
Abstract: BACKGROUND Studies have shown that either the addition of starter culture or enzyme can improve fermentation in fish or other products. However, few research has done on the effects of coupling starter cultures with lipase…
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Keywords:
lipase lactiplantibacillus;
fish product;
volatile compounds;
fermented fish ... See more keywords
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Published in 2018 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.8718
Abstract: BACKGROUND The quality of nutritionally enhanced foods can be determined by evaluating changes in the volatile compounds produced in these foods over time. In this work, selenium-enriched germinated brown rice (Se-GBR), germinated brown rice (GBR),…
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Keywords:
storage;
rice;
volatile compounds;
vacuum ... See more keywords
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Published in 2018 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.8993
Abstract: BACKGROUND Microwave-assisted pulse-spouted bed freeze-drying (MPSFD) uses microwave heating to substitute the customary conduction heating during freeze drying (FD), resulting in high-quality dried samples with a short drying time. The aim of this study was…
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Keywords:
freeze drying;
pulse spouted;
microwave assisted;
assisted pulse ... See more keywords