scholarly journals Combined Effects of γ-Irradiation and Ascorbic Acid on the Physicochemical Properties, Microbial Stability and Aroma Profile of Onion Puree During Storage

2014 ◽  
Vol 39 (6) ◽  
pp. 645-652 ◽  
Author(s):  
N. Sadoughi ◽  
R. Karim ◽  
D.M. Hashim ◽  
A. Zainuri ◽  
H.M. Ghazali
Keyword(s):  
Ascorbic Acid ◽  
Physicochemical Properties ◽  
Combined Effects ◽  
Γ Irradiation ◽  
Aroma Profile ◽  
Microbial Stability

Feasible strategies to promote the sensing performances of spinel MCo2O4 (M = Ni, Fe, Mn, Cu and Zn) based electrochemical sensors: A review

2021 ◽  
Author(s):  
Josué M. Gonçalves ◽  
Diego Pessoa Rocha ◽  
Murillo N.T. Silva ◽  
Paulo Roberto Martins ◽  
Edson Nossol ◽  
...  
Keyword(s):  
Mechanical Properties ◽  
Physicochemical Properties ◽  
Electrochemical Sensors ◽  
Combined Effects ◽  
Cu And Zn

Spinel MCo2O4 (M = Ni, Fe, Mn, Cu and Zn) demonstrates excellent physicochemical properties due to combined effects of M2+ and Co2+ cations. Their inimitable optical, electronic, and mechanical properties...

scholarly journals Characterization of Basil Volatile Fraction and Study of Its Agronomic Variation by ASCA

Molecules ◽  
2021 ◽  
Vol 26 (13) ◽  
pp. 3842
Author(s):  
Alessandro D’Alessandro ◽  
Daniele Ballestrieri ◽  
Lorenzo Strani ◽  
Marina Cocchi ◽  
Caterina Durante
Keyword(s):  
Food Industry ◽  
Principal Component ◽  
Component Analysis ◽  
Gas Chromatography Mass Spectrometry ◽  
Volatile Fraction ◽  
Combined Effects ◽  
A Posteriori ◽  
Aroma Profile ◽  
Simultaneous Component Analysis

Basil is a plant known worldwide for its culinary and health attributes. It counts more than a hundred and fifty species and many more chemo-types due to its easy cross-breeds. Each species and each chemo-type have a typical aroma pattern and selecting the proper one is crucial for the food industry. Twelve basil varieties have been studied over three years (2018–2020), as have four different cuts. To characterize the aroma profile, nine typical basil flavour molecules have been selected using a gas chromatography–mass spectrometry coupled with an olfactometer (GC–MS/O). The concentrations of the nine selected molecules were measured by an ultra-fast CG e-nose and Principal Component Analysis (PCA) was applied to detect possible differences among the samples. The PCA results highlighted differences between harvesting years, mainly for 2018, whereas no observable clusters were found concerning varieties and cuts, probably due to the combined effects of the investigated factors. For this reason, the ANOVA Simultaneous Component Analysis (ASCA) methodology was applied on a balanced a posteriori designed dataset. All the considered factors and interactions were statistically significant (p < 0.05) in explaining differences between the basil aroma profiles, with more relevant effects of variety and year.

scholarly journals Effect of Osmotic Dehydration on Physicochemical Properties of Pineapple using Honey, Sucrose and Honey-Sucrose Solutions

2019 ◽  
Vol 9 (1) ◽  
pp. 6257-6262
Keyword(s):  
Ascorbic Acid ◽  
Physicochemical Properties ◽  
Shelf Life ◽  
Water Activity ◽  
Sucrose Solution ◽  
Osmotic Dehydration ◽  
Rehydration Ratio ◽  
Food Material ◽  
Permeable Membrane ◽  
Honey Solution

Demands for processed food products are rising worldwide and, consumers nowadays have adopted a healthy lifestyle and are always looking for the products which are advantageous for their health and have the characteristics and taste of a fresh commodity at the same time. Many techniques or combination of techniques have been tried to expand the shelf life of the perishable food commodities. One of the simplest methods which do not require sophisticated equipment is osmotic dehydration. Osmotic dehydration is an excellent phenomenon in which removal of water happens from an area of higher concentration to an area where concentration is lower through a membrane known as a semi-permeable membrane. Since osmotic dehydration lowers the water activity of food item; it has found broad application in the field of food material preservation. In this study pineapple cubes were dehydrated with osmotic dehydration followed by tray drying at 60℃ were assessed for physicochemical properties such as moisture, ash, rehydration ratio, ascorbic acid, water activity, color parameters and sensory properties. Sucrose solution, honey solution and honey-sucrose solution were used as osmotic agents. Duncan’s test was used to analyze the obtained data. Results showed that the pineapple sample cubes treated with honey sucrose solution at 50⁰C temperature were found to have better rehydration characteristics and lowest moisture content value as compared to the other samples. Sensory evaluation of all the samples revealed that highest scores were obtained by the sample containing both sucrose and honey (50⁰C). Highest ascorbic acid content after the osmotic dehydration was found in sample with sucrose and honey. Hence, sample with combination of sucrose and honey solution at 50⁰C proved to be the best in terms of nutritional quality, shelf stability and all other tested parameters. Therefore, many products with enhanced shelf life can be prepared using this rapid and economical technique.

scholarly journals FAKTOR-FAKTOR YANG MEMPENGARUHI TOKSISITAS BAHAN PENCEMAR TERHADAP ORGANISME PERAIRAN

OSEANA ◽  
2019 ◽  
Vol 42 (2) ◽  
pp. 12-22
Author(s):  
Triyoni Purbonegoro
Keyword(s):  
Environmental Factors ◽  
Physicochemical Properties ◽  
Aquatic Environment ◽  
Aquatic Ecosystems ◽  
Physiological Condition ◽  
Aquatic Organisms ◽  
Combined Effects ◽  
Biological Factors ◽  
Factors Affecting ◽  
Major Factors

FACTORS THAT AFFECTING THE TOXICITY OF POLLUTANTS TO AQUATIC ORGANISMS. There are a large number of pollutants in aquatic environment with various characteristics and factors that can modify and affect the toxicity of pollutants in this environment. The major factors affecting pollutant toxicity include physicochemical properties of pollutants, mode of exposure, time, environmental factors, and biological factors. Moreover, organisms in an aquatic ecosystem are seldom exposed to only single pollutant, and most cases the stress of pollution on aquatic ecosystems is related to the interaction and combined effects of many chemicals. The combined effects may be synergistic or antagonistic, depending on the pollutants and the physiological condition of the organism involved.

Effect of 60Co γ-Irradiation on Physicochemical Properties of Adlay During Storage Period

2019 ◽  
Vol 15 (8) ◽  
Author(s):  
Guolin Li ◽  
Xiuyan Zheng ◽  
Daomei Huang ◽  
Xi Chen ◽  
Fanbo Meng ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Physicochemical Properties ◽  
Volatile Compound ◽  
Storage Period ◽  
Agricultural Products ◽  
Cool Temperature ◽  
Γ Irradiation ◽  
Treatment Groups ◽  
Fatty Acid Compositions

Abstractγ-Irradiation is applied to many agricultural products as a method for quality control. This study investigated the influence of γ-irradiation on physicochemical properties of adlay. Adlay samples were treated with 0 to 4.0 kGy 60Co γ-irradiation and subsequently stored at cool temperature (8 to 10 °C). Hardness of all treatment groups showed no marked changes at 0 kGy but exhibited variations at 2.0 and 4.0 kGy. Linoleic acid (C18:2) was the most sensitive to irradiation among 11 fatty-acid compositions. Saturated fatty-acid (SFA) content was increased, whereas unsaturated fatty acid was reduced by dose augmentation. Types of volatile compound increased from 15 to 21, and the major compound n-hexanol was increased by 80.41 % after 4-kGy irradiation. Odor changes caused by doses of irradiation were more remarkable than those caused by 12 months of storage. Hence, we conclude that 1.0 kGy irradiation barely affects physicochemical properties during storage; it could be an alternative way to control quality of adlay during storage.

Impact of γ-irradiation on physicochemical properties of freeze dried Amorphophallus paeoniifolius flour

2017 ◽  
Vol 234 ◽  
pp. 276-284 ◽  
Author(s):  
M. Suriya ◽  
C. Rethina ◽  
Mudasir Bashir ◽  
Chagam Koteswara Reddy ◽  
N. Harsha ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Γ Irradiation ◽  
Freeze Dried
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