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9 rezultatima
Elevated levels of proinflammatory volatile metabolites in feces of high fat diet fed KK-Ay mice.
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When the microfloral composition deteriorates, it triggers low-level chronic inflammation associated with several lifestyle-related diseases including obesity and diabetic mellitus. Fecal volatile organic compounds (VOCs) have been found to differ in gastrointestinal diseases as well as intestinal
The impact of antioxidant addition on flavor of cheddar and mozzarella whey and cheddar whey protein concentrate.
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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
Systematic evaluation of the physicochemical properties and the volatile flavors of yak meat during chilled and controlled freezing-point storage.
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In this study, the physicochemical properties (total volatile basic nitrogen (TVB-N), pH, and peroxide value) and the volatile flavors of yak meat were systematically evaluated during chilled (0 °C) and controlled freezing-point (- 2 °C) storage. The TVB-N reached 15.21 mg/100 g after 18 days of
Analysis of changes in volatile constituents and expression of genes involved in terpenoid metabolism in oleocellosis peel.
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Oleocellosis is a serious physiological disorder in citrus fruit that mainly results in appearance and quality deterioration. It has been well established that the occurrence of oleocellosis is highly correlated with the release of peel oil from citrus fruit, while there is little information on the
Monitoring the volatile and hydrophilic bioactive compounds status of fresh and oxidized Chemlali virgin olive oils over olive storage times.
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The virgin olive oils (VOOs) under examination were from the main Tunisian cultivar 'Chemlali'. Olive fruits used for oil production were stored in plastic containers for four weeks at ambient temperature. Hydrophilic bioactive compounds and volatile profiles of the corresponding oils were analyzed.
Measurement of volatile organic compounds emitted in libraries and archives: an inferential indicator of paper decay?
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BACKGROUND
A sampling campaign of indoor air was conducted to assess the typical concentration of indoor air pollutants in 8 National Libraries and Archives across the U.K. and Ireland. At each site, two locations were chosen that contained various objects in the collection (paper, parchment,
Changes in flavor of fragrant rice during storage under different conditions.
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Chemical and Sensory Quality Preservation in Coated Almonds with the Addition of Antioxidants.
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Almonds provide many benefits such as preventing heart disease due to their high content of oleic fatty acid-rich oil and other important nutrients. However, they are susceptible to oxidation reactions causing rancidity during storage. The objective of this work was to evaluate the chemical and
Use of dietary rosemary diterpenes to inhibit rancid volatiles in lamb meat packed under protective atmosphere.
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The objective of the present study was to determine the inhibitory effect of dietary rosemary diterpenes on the formation of the volatile organic compounds (VOCs) responsible for rancid flavour in raw lamb meat. The lamb diet was supplemented during the fattening stage with two levels (200 and 400
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