Effects of modified starch and homogeneous process on quality and volatile compounds of squid ink sauces

2021 ◽  
Author(s):  
Yan‐wei Yuan ◽  
Wen‐qiang Cai ◽  
Yue‐wen Chen ◽  
Yun‐qing Chong ◽  
Xiu‐ping Dong ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Modified Starch ◽  
Homogeneous Process

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

OSA modified starch in lipid encapsulation by spray drying

2013 ◽  
pp. 45-61
Author(s):  
Ewa Domian ◽  
Ewa Świrydow ◽  
Jan Cenkier
Keyword(s):  
Spray Drying ◽  
Modified Starch

New Modified Starch for Surface Size Press

2006 ◽  
Vol 60 (4) ◽  
pp. 499-504
Author(s):  
Tetsuya Murayama
Keyword(s):  
Modified Starch

GCMS identification of volatile compounds in Indonesia’s specific traditional “kalio” and dried rendang

2020 ◽  
Vol 4 (1) ◽  
pp. 22-27
Author(s):  
Rini Rini ◽  
Daimon Syukri ◽  
Fauzan Azima
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Volatile Compounds ◽  
Crucial Role ◽  
Gas Chromatography Mass Spectrometry ◽  
Heating Period ◽  
Time Processing ◽  
Cooking Process ◽  
Short Heating ◽  
Specific Food

Rendang is a traditional-specific food in Indonesia. Rendang is generally made with beef, coconut milk, and spices. There are two types of rendang according to its time processing. Rendang “kalio” is a final product of rendang that needs a short heating period while dried rendang is produced by the longer heating period. In the present study, the profile of the volatile compounds that most obtained from spices was analyzed by gas chromatography-mass spectrometry (GC-MS) to characterize the influence of the cooking period on the flavor characteristic of two available types of rendang. There were dozens of volatile compounds identified including carboxylic, aromatic, carbonyl, and alcohols where carboxylic and aromatics were the predominant volatile fractions. The results indicated that the cooking period affected the profile of volatile compounds between "kalio" rendang and dried rendang. Carboxylic and aromatics were less in the dried rendang compared to the rendang “kalio” where others were opposites. The increase of carbonyls and alcohol during the cooking process has suggested can play a crucial role in the flavor of dried rendang.

Changes of Composition and Amount of Volatile Compounds in Green Tea about Organic Fertilizer and Plucking Seasons

2020 ◽  
Vol 26 (3) ◽  
pp. 13-26
Author(s):  
Su Young Kang ◽  
So Jin Lee ◽  
Yong Hee Kwon ◽  
Doo-Gyung Moon ◽  
Joon-Kwan Moon ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Green Tea ◽  
Organic Fertilizer

DETERMINATION OF AROMATIC VOLATILE COMPOUNDS IN PETROCHEMICAL WASTEWATER

2011 ◽  
Vol 10 (8) ◽  
pp. 1081-1085 ◽  
Author(s):  
Elisabeta Chirila ◽  
Simona Dobrinas ◽  
Elena Paunescu ◽  
Gabriela Stanciu ◽  
Camelia Draghici
Keyword(s):  
Volatile Compounds ◽  
Petrochemical Wastewater

Analysis and Identification of Off-Odor Compounds in Electronic Systems

2006 ◽  
Author(s):  
Mary Ann Nailos ◽  
Dan Stein ◽  
Lawrence T. Nielsen ◽  
Anna Iwasinska
Keyword(s):  
Volatile Compounds ◽  
Electronic Systems ◽  
Detection Thresholds ◽  
Detection And Identification ◽  
Odor Compounds ◽  
Novel Method ◽  
Odor Analysis ◽  
Analytical System ◽  
Task Perception ◽  
Analytical Tools

Abstract The detection and identification of substances that give rise to aromas and off-odors is often a difficult task. Perception of odors is very subjective and odor detection thresholds vary from person to person. The identification of trace levels of compounds responsible for perceived odors is difficult using conventional analytical tools. This paper will focus on a novel method for sampling and analyzing aromatic volatile compounds using an analytical system specifically designed for odor analysis.

Sign in / Sign up

Export Citation Format

Share Document