Polish
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)

hexanal/ziemniak

Link zostanie zapisany w schowku
ArtykułyBadania klinicznePatenty
Strona 1 od 28 wyniki

Correction: Matrix-mediated distribution of 4-hydroxy-2-hexanal (nonenal) during deep-frying of chicken breast and potato sticks in vegetable oil.

Tylko zarejestrowani użytkownicy mogą tłumaczyć artykuły
Zaloguj się Zarejestruj się
Correction for 'Matrix-mediated distribution of 4-hydroxy-2-hexanal (nonenal) during deep-frying of chicken breast and potato sticks in vegetable oil' by Lukai Ma et al., Food Funct., 2019, 10, 7052-7062.
Hexanal (an oxidative state indicator) formed in the headspace of potato crisps during storage was evaluated using two different procedures. First, solid-phase microextraction, an innovative sampling preparation methodology was used. It consisted on the absorption of analytes directly from samples

Headspace liquid phase microextraction for quantitation of hexanal in potato crisps by gas chromatography.

Tylko zarejestrowani użytkownicy mogą tłumaczyć artykuły
Zaloguj się Zarejestruj się
A simple and rapid method using headspace liquid-phase microextraction (HS-LPME) was developed for the determination of hexanal at low levels in potato crisp samples. Parameters such as extraction solvent, agitation of the sample, salt addition, organic drop volume, exposure time, and extraction

Matrix-mediated distribution of 4-hydroxy-2-hexanal (nonenal) during deep-frying of chicken breast and potato sticks in vegetable oil.

Tylko zarejestrowani użytkownicy mogą tłumaczyć artykuły
Zaloguj się Zarejestruj się
In this study, the formation of two toxic reactive aldehydes, 4-hydroxy-2-hexenal (HHE) and 4-hydroxy-2-nonenal (HNE), was investigated during frying of two different foodstuffs at 180 °C for 7 h in three different vegetable oils. The results showed that HHE and HNE content in the oil after frying

Volatile compounds from potato-like model systems.

Tylko zarejestrowani użytkownicy mogą tłumaczyć artykuły
Zaloguj się Zarejestruj się
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

Study of precursors responsible for off-flavor formation during storage of potato flakes.

Tylko zarejestrowani użytkownicy mogą tłumaczyć artykuły
Zaloguj się Zarejestruj się
Off-flavors frequently appear during the storage of potato flakes. Volatile profile analysis performed by solid-phase microextraction-gas chromatography-mass spectrometry revealed that hexanal is the main compound that appears during the storage period. Hexanal may be a degradation product of

[Influence of raw material on storage behaviour of potato chips (author's transl)].

Tylko zarejestrowani użytkownicy mogą tłumaczyć artykuły
Zaloguj się Zarejestruj się
The influence of storage duration on the lipid and fatty acid content of potato tubers and on the concentration of volatile aroma substances in potato chips were studied. An increase in the unsaturated fatty acids of potato tubers was found during the first months of storage. The higher lipid

Exogenous methyl jasmonate diminishes the formation of lipid-derived compounds in boiled potato (Solanum tuberosum L.).

Tylko zarejestrowani użytkownicy mogą tłumaczyć artykuły
Zaloguj się Zarejestruj się
BACKGROUND During potato storage the tubers tend to develop off-flavours, mainly due to lipid-derived aldehydes, whose formation is increased after boiling or processing. This may become a problem when boiled or precooked potatoes are used. Methyl jasmonate (MJ) is a phytohormone capable of

A novel potato defence-related alcohol:NADP+ oxidoreductase induced in response to Erwinia carotovora.

Tylko zarejestrowani użytkownicy mogą tłumaczyć artykuły
Zaloguj się Zarejestruj się
Identification of Solanum tuberosum genes responsive to culture filtrates (CF) from Erwinia carotovora subsp. carotovora led to the isolation of a full-length cDNA with high sequence similarity to several alcohol dehydrogenases. Accumulation of transcripts corresponding to this defence-related
There is a tendency towards the use of natural antioxidative substances due to toxic effects of synthetic antioxidants. The purpose of this research was to evaluate the effects of tocopherol and extracts from rosemary and ferulago on oxidation in a mixture (1:1, w/w) of sunflower seed oil and palm

An endophytic Fusarium sp. isolated from Monarda citriodora produces the industrially important plant-like volatile organic compound hexanal.

Tylko zarejestrowani użytkownicy mogą tłumaczyć artykuły
Zaloguj się Zarejestruj się
An endophytic fungus, MC_25L, has been isolated from the leaves of MonardacitriodoraCerv. ex Lag., a medicinal and aromatic herb from the northwestern Himalayas. It produces a fruity fragrance while growing on potato dextrose agar, suggesting that it is producing volatile organic compounds (VOCs).
The objective of the study was to identify the active peptides responsible for the antioxidant activity of potato protein hydrolysate (PPH). PPH was fractionated using ammonium sulfate precipitation; the efficacy of different fractions for scavenging 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic

Optimisation of antioxidant extraction from Solanum tuberosum potato peel waste by surface response methodology.

Tylko zarejestrowani użytkownicy mogą tłumaczyć artykuły
Zaloguj się Zarejestruj się
This study reports the optimised conditions (temperature, ethanol concentration and processing-time) for antioxidant extraction from potato peel (Agria variety) waste. At short extraction times (34 min), optimal yields of phenolic (TP) and flavonoid (Fv) compounds were reached at 89.9°C and ethanol

Impact of nitrogen flushing and oil choice on the progression of lipid oxidation in unwashed fried sliced potato crisps.

Tylko zarejestrowani użytkownicy mogą tłumaczyć artykuły
Zaloguj się Zarejestruj się
Unwashed, sliced, batch-fried potato crisps have a unique texture and are growing in popularity in the UK/EU premium snack food market. In this study, the storage stability of unwashed sliced (high surface starch) potatoes (crisps) fried in regular sunflower oil (SO) or in high oleic sunflower oil

Hydroperoxide lyase depletion in transgenic potato plants leads to an increase in aphid performance.

Tylko zarejestrowani użytkownicy mogą tłumaczyć artykuły
Zaloguj się Zarejestruj się
Hydroperoxide lyases (HPLs) catalyze the cleavage of fatty acid hydroperoxides to aldehydes and oxoacids. These volatile aldehydes play a major role in forming the aroma of many plant fruits and flowers. In addition, they have antimicrobial activity in vitro and thus are thought to be involved in
Dołącz do naszej strony
na Facebooku

Najbardziej kompletna baza danych ziół leczniczych poparta naukowo

  • Działa w 55 językach
  • Ziołowe leki poparte nauką
  • Rozpoznawanie ziół na podstawie obrazu
  • Interaktywna mapa GPS - oznacz zioła na miejscu (wkrótce)
  • Przeczytaj publikacje naukowe związane z Twoim wyszukiwaniem
  • Szukaj ziół leczniczych po ich działaniu
  • Uporządkuj swoje zainteresowania i bądź na bieżąco z nowościami, badaniami klinicznymi i patentami

Wpisz objaw lub chorobę i przeczytaj o ziołach, które mogą pomóc, wpisz zioło i zobacz choroby i objawy, na które są stosowane.
* Wszystkie informacje oparte są na opublikowanych badaniach naukowych

Google Play badgeApp Store badge