Buscar
Mostrando ítems 41-50 de 1206
Retention of aroma compounds in basil dried with low pressure superheated steam
(Elsevier, 2004-11)
Basil leaves were dried using either conventional hot air (50, 60 and 70 °C) and low pressure superheated steam (LPSS) dryers. The effect of the drying method on the retention of some volatile compounds was evaluated. The ...
Sampling and sample preparation for analysis of aromas and fragrances
(Elsevier Science LondonLondonInglaterra, 2003)
Relationship Between the Different Aspects Related to Coffee Quality and Their Volatile Compounds
(2016-07-01)
This paper provides, for the first time, an overview of different aspects related to the quality of coffee beans and their volatile fractions: species/cultivars, geographic origins, bean defects, and types of beverages, ...
Control of coffee samples quality: Geographic and roasting factors
(2016-01-01)
The quality control of coffee and related products needs to consider several factors that are known to play important roles in the final organoleptic characteristics perceived by the consumers. The aroma exhibited by a ...
OPTIMIZATION OF EXTRACTION CONDITIONS OF VOLATILE COMPOUNDS OF ROASTED BEEF BY SOLID-PHASE MICROEXTRACTION
(Soc Brasileira Quimica, 2020-04-01)
Aroma is one of the most important sensory attributes for acceptance by beef consumers. The first step in analysing the volatile compounds associated with this attribute is their extraction from the food matrix, solid-phase ...
Aroma volatiles recovered in the water phase of cashew apple (Anacardium occidentale L.) juice during concentration
(Wiley-Blackwell, 2011-08-01)
BACKGROUND: There is a considerable loss of volatile compounds during the thermal concentration of cashew apple juice, damaging product quality, and as yet there is little research on the subject. Thus the purpose of this ...
Aroma volatiles recovered in the water phase of cashew apple (Anacardium occidentale L.) juice during concentration
(Wiley-Blackwell, 2011-08-01)
BACKGROUND: There is a considerable loss of volatile compounds during the thermal concentration of cashew apple juice, damaging product quality, and as yet there is little research on the subject. Thus the purpose of this ...
The effects of extrusion conditions and the addition of volatile compounds and flavour enhancers to corn grits on the retention of the volatile compounds and texture of the extrudates
(WILEY-BLACKWELLHOBOKEN, 2012)
Corn grits that were supplemented with isovaleraldehyde, ethyl butyrate, butyric acid and flavour enhancers were extruded under different processing conditions. Volatile compounds retained in the extrudates were isolated ...
The effects of extrusion conditions and the addition of volatile compounds and flavour enhancers to corn grits on the retention of the volatile compounds and texture of the extrudates
(Wiley-Blackwell, 2012-09-01)
Corn grits that were supplemented with isovaleraldehyde, ethyl butyrate, butyric acid and flavour enhancers were extruded under different processing conditions. Volatile compounds retained in the extrudates were isolated ...