Spanish
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)
dimethyl disulfide/solanum tuberosum
El enlace se guarda en el portapapeles.
8 resultados
Volatile compounds from potato-like model systems.
Solo los usuarios registrados pueden traducir artículos
Iniciar sesión Registrarse
The volatile reaction products of aqueous mixtures comprising combinations of methionine, glucose, linoleic acid, and starch heated in a modified Likens-Nickerson apparatus were extracted and analyzed by gas chromatography-mass spectrometry (GC-MS). The majority of volatile compounds were formed
Influence of heating and acidification on the flavor of whey protein isolate.
Solo los usuarios registrados pueden traducir artículos
Iniciar sesión Registrarse
Previous studies have established that whey protein manufacture unit operations influence the flavor of dried whey proteins. Additionally, manufacturers generally instantize whey protein isolate (WPI; ≥ 90% protein) by agglomeration with lecithin to increase solubility and wettability. Whey protein
Evaluation of the representativeness of the odor of cooked mussel extracts and the relationship between sensory descriptors and potent odorants.
Solo los usuarios registrados pueden traducir artículos
Iniciar sesión Registrarse
The representativeness of the odor of mussel extract was assessed after each step of the distillation-extraction-concentration process. Results showed that the whole process was convenient for cooked mussels, but the extract was representative only when it was reincorporated into a suitable matrix
Antifungal activity of volatile compounds-producing Pseudomonas P2 strain against Rhizoctonia solani.
Solo los usuarios registrados pueden traducir artículos
Iniciar sesión Registrarse
Several volatile organic compounds (VOCs) producing endophyte bacteria were isolated from the leaves of olive trees and tested for their antifungal activity against several pathogenic fungi. An antagonistic strain called P2 showed 97 % of homology with Pseudomonas sp. strains on the basis of its 16S
Volatile Compounds in Seasoning Sauce Produced from Soy Sauce Residue by Reaction Flavor Technology.
Solo los usuarios registrados pueden traducir artículos
Iniciar sesión Registrarse
Volatile flavor compounds created in the mixture of enzymatic hydrolysates of soy sauce residue and defatted soybean by reaction flavor technology (RFT) were analyzed and compared using solid phase micro-extraction/gas chromatography/mass selective detector to develop a seasoning sauce. Using
Characterization of the Key Aroma Compounds in Three Truffle Varieties from China by Flavoromics Approach.
Solo los usuarios registrados pueden traducir artículos
Iniciar sesión Registrarse
The volatile compounds of three different fresh-picked truffle varieties (Tuber sinensis, T1, Tuber sinoalbidum, T2 and Tuber sinoexcavatum, T3) were extracted by headspace solid-phase microextraction (HS-SPME). Separation and identification of volatile components and sulfur
Volatile compounds produced in sterile fish muscle (Sebastes melanops) by Pseudomonas perolens.
Solo los usuarios registrados pueden traducir artículos
Iniciar sesión Registrarse
Volatile compounds produced by Pseudomonas perolens ATCC 10757 in sterile fish muscle (Sebastes melanops) were identified by combined gas-liquid chromatography and mass spectrometry. Compounds positively identified included methyl mercaptan, dimethyl disulfide, dimethyl trisulfide,
Identification of the cooked off-flavor in heat-sterilized lychee (Litchi chinensis Sonn.) juice by means of molecular sensory science.
Solo los usuarios registrados pueden traducir artículos
Iniciar sesión Registrarse
The main contributors to the cooked off-flavor in heat-sterilized lychee juice (HLJ) were studied by means of molecular sensory science. The HLJ which elicited cooked cabbage/potato and onion/garlic off-flavor was compared with fresh lychee juice (FLJ) having desired sensory attributes via chemical
La base de datos de hierbas medicinales más completa respaldada por la ciencia
- Funciona en 55 idiomas
- Curas a base de hierbas respaldadas por la ciencia
- Reconocimiento de hierbas por imagen
- Mapa GPS interactivo: etiquete hierbas en la ubicación (próximamente)
- Leer publicaciones científicas relacionadas con su búsqueda
- Buscar hierbas medicinales por sus efectos.
- Organice sus intereses y manténgase al día con las noticias de investigación, ensayos clínicos y patentes.
Escriba un síntoma o una enfermedad y lea acerca de las hierbas que podrían ayudar, escriba una hierba y vea las enfermedades y los síntomas contra los que se usa.
* Toda la información se basa en investigaciones científicas publicadas.
