Effect of pH and Temperature on the Formation of Volatile Compounds in Cysteine/Reducing Sugar/Starch Mixtures during Extrusion Cooking

2001 ◽  
Vol 49 (4) ◽  
pp. 1885-1894 ◽  
Author(s):  
Jennifer M. Ames ◽  
Robin C. E. Guy ◽  
Gary J. Kipping
Keyword(s):  
Volatile Compounds ◽  
Reducing Sugar ◽  
Extrusion Cooking ◽  
Effect Of Ph

scholarly journals Effect of pH on the interaction of volatile compounds with the myofibrillar proteins of duck meat

2017 ◽  
Vol 96 (6) ◽  
pp. 1963-1969 ◽  
Author(s):  
Q.L. Yang ◽  
X.W. Lou ◽  
Y. Wang ◽  
D.D. Pan ◽  
Y.Y. Sun ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Myofibrillar Proteins ◽  
Effect Of Ph

Antioxidant profile and HS-SPME/GC-MS-TOF analysis of volatile compounds of Alnus acuminata Ssp. Arguta bark

Planta Medica ◽  
2015 ◽  
Vol 81 (11) ◽  
Author(s):  
MI Aguilar ◽  
JF Rivero-Cruz ◽  
G Duarte-Lisci ◽  
C Alvarado-López
Keyword(s):  
Volatile Compounds ◽  
Antioxidant Profile ◽  
Alnus Acuminata

Anti-biofilm potential of some plant volatile compounds against Proteus mirabilis

Planta Medica ◽  
2016 ◽  
Vol 81 (S 01) ◽  
pp. S1-S381
Author(s):  
JAA do Nascimento Júnior ◽  
BS dos Santos ◽  
LCA de Araújo ◽  
AVA Lima ◽  
TD da Silva ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Proteus Mirabilis ◽  
Plant Volatile ◽  
Plant Volatile Compounds
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