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4 rezultatov
Aroma composition of shalgam: a traditional Turkish lactic acid fermented beverage.
Samo registrirani uporabniki lahko prevajajo članke
Prijava / prijava
Shalgam, a traditional red, cloudy and sour soft beverage, is produced by lactic acid fermentation of black carrot, sourdough, salt, bulgur flour, turnip and adequate water. The present study was designed to characterize the volatile compounds of shalgam obtained from different methods. The aroma
Comparison of a liquid solvent extraction technique and supercritical fluid extraction for the determination of alpha- and beta-carotene in vegetables.
Samo registrirani uporabniki lahko prevajajo članke
Prijava / prijava
An ethanol-pentane solvent extraction procedure and a supercritical CO2 extraction procedure are compared for the high-performance liquid chromatographic determination of alpha- and beta-carotene in vegetables. The vegetables tested included carrots, collard greens, turnips, turnip greens, kale,
Selenoglucosinolates and their metabolites produced in Brassica spp. fertilised with sodium selenate.
Samo registrirani uporabniki lahko prevajajo članke
Prijava / prijava
Glucosinolates are sulphur-containing glycosides found in many Brassica spp. that are important because their aglycone hydrolysis products protect the plant from herbivores and exhibit anti-cancer properties in humans. Recently, synthetically produced selenium analogues have been shown to be more
Responses of the crucifer flea beetle to Brassica volatiles in an olfactometer.
Samo registrirani uporabniki lahko prevajajo članke
Prijava / prijava
A suite of commercially available volatile compounds was tested in an olfactometer bioassay for responses by the crucifer flea beetle (Phyllotreta cruciferae). Flea beetles were inhibited by exposure to hexane, pentane, and ethanol. Allyl-isothiocyanate, a crucifer-specific volatile, was moderately
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