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Characterisation of volatile profiles in 50 native Peruvian chili pepper using solid phase microextraction-gas chromatography mass spectrometry (SPME-GCMS)
(Elsevier, 2016)
The volatiles were characterised by headspace solid phase micro extraction (HS-SPME), gas chromatography mass spectrometry (GC-FID/MS). A total of 127 compounds were identified with terpenes (including mono terpenes and ...
Compostos voláteis e parâmetros de qualidade de diferentes genótipos de frutos de Butia odorata
(Universidade Federal de Santa MariaBRCiência e Tecnologia dos AlimentosUFSMPrograma de Pós-Graduação em Ciência e Tecnologia dos Alimentos, 2012-02-27)
The Butia odorata has received special attention from the scientific community because of their
nutritional and functional properties that have been revealed, in addition to its rightdown sensory
characteristics. The aim ...
Evaluation of volatile compounds produced by Lactobacillus paracasei I90 in a hardcooked cheese model using solid phase microextraction
(Edp Sciences, 2014-02)
Selected strains of mesophilic lactobacilli with key enzymatic activitiesmay be employed to intensify or diversify cheese flavor during ripening. Among enzymes of interest, aminotransferases are most important, as they are ...
Characterisation of volatile profiles in 50 native Peruvian chili pepper using solid phase microextraction–gas chromatography mass spectrometry (SPME–GCMS)
(El SevierCH, 2016-11)
The volatiles were characterised by headspace solid phase micro extraction (HS-SPME), gas chromatography mass spectrometry (GC-FID/MS). A total of 127 compounds were identified with terpenes (including mono terpenes and ...