Български
Albanian
Arabic
Armenian
Azerbaijani
Belarusian
Bengali
Bosnian
Catalan
Czech
Danish
Deutsch
Dutch
English
Estonian
Finnish
Français
Greek
Haitian Creole
Hebrew
Hindi
Hungarian
Icelandic
Indonesian
Irish
Italian
Japanese
Korean
Latvian
Lithuanian
Macedonian
Mongolian
Norwegian
Persian
Polish
Portuguese
Romanian
Russian
Serbian
Slovak
Slovenian
Spanish
Swahili
Swedish
Turkish
Ukrainian
Vietnamese
Български
中文(简体)
中文(繁體)
5 резултата
Micro-organisms growing on rapeseed during storage affect the profile of volatile compounds of virgin rapeseed oil.
Само регистрирани потребители могат да превеждат статии
Вход / Регистрация
BACKGROUND
Micro-organisms populate on rapeseed after harvest during storage depending on the growing conditions. The composition of the bacterial colonization is unknown, although its contribution to the profile of volatile aroma-active compounds determines the sensory quality of virgin
Effect of pretreatment with dehulling and microwaving on the flavor characteristics of cold-pressed rapeseed oil by GC-MS-PCA and electronic nose discrimination.
Само регистрирани потребители могат да превеждат статии
Вход / Регистрация
Raw and dehulled rapeseeds were treated with microwave energy (800 W) from 1 to 8 min with 1-min intervals at a frequency of 2450 MHz to investigate the influence of microwaving and dehulling pretreatment on the flavor characteristics of rapeseed oil extracted by pressing. Headspace solid phase
Influence of Conditioning Temperature on the Quality, Nutritional Properties and Volatile Profile of Virgin Rapeseed Oil.
Само регистрирани потребители могат да превеждат статии
Вход / Регистрация
Heating the rapeseed prior to the oil extraction is conducted to increase the oil yield but it can also induce changes of various components of the seed. These changes may affect the composition of the volatile and non-volatile compounds of produced virgin rapeseed oil. The aim of our study is to
Characterization of the Aroma-Active Compounds in Commercial Fragrant Rapeseed Oils via Monolithic Material Sorptive Extraction.
Само регистрирани потребители могат да превеждат статии
Вход / Регистрация
Commercial fragrant rapeseed oil (CFRO), from roasted and hot-pressed seeds, is enjoyed in China for its unique aroma. However, the characteristic of aroma-active compounds in CFRO is still unclear. In this study, a new odor monolithic material sorptive extraction method was established to trap
Effect of Static-State Fermentation on Volatile Composition in Rapeseed Meal.
Само регистрирани потребители могат да превеждат статии
Вход / Регистрация
Най-пълната база данни за лечебни билки, подкрепена от науката
- Работи на 55 езика
- Билкови лекове, подкрепени от науката
- Разпознаване на билки по изображение
- Интерактивна GPS карта - маркирайте билките на място (очаквайте скоро)
- Прочетете научни публикации, свързани с вашето търсене
- Търсете лечебни билки по техните ефекти
- Организирайте вашите интереси и бъдете в крак с научните статии, клиничните изследвания и патентите
Въведете симптом или болест и прочетете за билките, които биха могли да помогнат, напишете билка и вижте болестите и симптомите, срещу които се използва.
* Цялата информация се базира на публикувани научни изследвания
