Swedish
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)
8 resultat
The impact of antioxidant addition on flavor of cheddar and mozzarella whey and cheddar whey protein concentrate.
Endast registrerade användare kan översätta artiklar
Logga in Bli medlem
Lipid oxidation products are primary contributors to whey ingredient off-flavors. The objectives of this study were to evaluate the impact of antioxidant addition in prevention of flavor deterioration of fluid whey and spray-dried whey protein. Cheddar and Mozzarella cheeses were manufactured in
A Survey of Milk Flavor and Quality 1.
Endast registrerade användare kan översätta artiklar
Logga in Bli medlem
Six brands of milk sold at Manhattan, Kansas, retail outlets were evaluated for quality on the day the milk was delivered, and again after being held in display cases for a week. Five of the six were in one gallon plastic jugs; the other one was in a 1/2 gallon carton. Only freshly delivered milks
Effect of Oxygen on Development of Off-Flavors in Ultrahigh-Temperature Milk 1.
Endast registrerade användare kan översätta artiklar
Logga in Bli medlem
The role of dissolved oxygen as a contributor to flavor deterioration in sterile milk during storage was investigated. Before processing, a concentrated aqueous solution of Tenox-2 was added to half of a batch of pasteurized-homogenized milk to give a final concentration of 400 ppm BHA on a fat
Oxidative stability and lipid oxidation flavoring volatiles in antioxidants treated chicken meat patties during storage.
Endast registrerade användare kan översätta artiklar
Logga in Bli medlem
BACKGROUND
Chicken meat contains higher percentage of polyunsaturated fatty acids that are susceptible to oxidative deterioration ultimately leading towards lower consumer acceptability for chicken meat products. Accordingly, meat processing industries are looking for combinations of natural
Antioxidant consumption and development of oxidation during ageing of buffalo meat produced in Argentina.
Endast registrerade användare kan översätta artiklar
Logga in Bli medlem
Buffalo meat production is increasing in Argentina. Information on meat quality and nutritional value will be useful in marketing. This work describes the oxidative stability of the Longissimus dorsi (LD) in relation to consumption of antioxidant vitamins, fatty acid composition and color
Color, lipid oxidation, sensory quality, and aroma compounds of beef steaks displayed under different levels of oxygen in a modified atmosphere package.
Endast registrerade användare kan översätta artiklar
Logga in Bli medlem
High oxygen modified atmosphere packaging (MAP) is currently used by the industry to maintain an attractive color in fresh meat. However, it can also promote lipid oxidation and sensory changes. The aim of this study was to compare the quality of beef steaks displayed under different levels of
Comprehensive profiling of lipid oxidation volatile compounds during storage of mayonnaise.
Endast registrerade användare kan översätta artiklar
Logga in Bli medlem
Lipid oxidation is a primary cause of quality deterioration in mayonnaise that leads to a decrease in the nutritional and sensorial value. The evolution of volatile oxidation compounds in sunflower oil mayonnaise stored at varying temperatures for 92 days and the antioxidative effect of butylated
Headspace gas chromatographic method for determining volatile compounds in infant formulas.
Endast registrerade användare kan översätta artiklar
Logga in Bli medlem
Powder infant milk formula quality deterioration and consequently the termination of shelf life results in the appearance of off-flavors mainly determined by a composite effect of spoilage volatiles. A headspace gas chromatographic method to determine propanal, pentanal and hexanal as the main
Den mest kompletta databasen med medicinska örter som stöds av vetenskapen
- Fungerar på 55 språk
- Växtbaserade botemedel som stöds av vetenskap
- Örter igenkänning av bild
- Interaktiv GPS-karta - märka örter på plats (kommer snart)
- Läs vetenskapliga publikationer relaterade till din sökning
- Sök efter medicinska örter efter deras effekter
- Organisera dina intressen och håll dig uppdaterad med nyheterna, kliniska prövningar och patent
Skriv ett symptom eller en sjukdom och läs om örter som kan hjälpa, skriv en ört och se sjukdomar och symtom den används mot.
* All information baseras på publicerad vetenskaplig forskning
