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CONDUCTIMETRIC AND SPECTROPHOTOMETRIC DETERMINATION OF THE VOLATILE ACIDITY OF WINES BY FLOW-INJECTION
(Royal Soc ChemistryCambridgeInglaterra, 1992)
Volatile compounds and fatty acids present in sour cassava starch produced with the starter cultures lactobacillus plantarum and pichia scutulata
(Universidade Federal de Minas GeraisBrasilFAR - DEPARTAMENTO DE ALIMENTOSICB - DEPARTAMENTO DE BOTÂNICAICB - DEPARTAMENTO DE MICROBIOLOGIAUFMG, 2019)
Volatilization of standalone dicamba and dicamba plus glyphosate as function of volatility reducer and different surfaces
(2020-11-01)
Dicamba is a herbicide with a moderate volatility profile. Such volatility behavior can be significantly diminished with formulation technology and volatilization reducers. The objective of this study was to quantify the ...
Relationships among Consumer Liking, Lipid and Volatile Compounds from New Zealand Commercial Lamb Loins
(Multidisciplinary Digital Publishing Institute (MDPI), 2021-05)
Loin sections (m. Longissimus lumborum) were collected at slaughter from forty-eight lamb carcasses to evaluate consumer-liking scores of six types of typical New Zealand commercial lamb and to understand the possible ...
Volatile metabolite profiling reveals the changes in the volatile compounds of new spontaneously generated loquat cultivars
(2017-10)
In recent years, the advantageous traits of three new loquat cultivars have drawn the attention of breeders and growers. All three have spontaneously arisen from the ‘Algerie’ cultivar: the new ‘Xirlero’ cultivar is a bud ...
Extrusion of flavored corn grits: Structural characteristics, volatile compounds retention and sensory acceptability
(2013-12-01)
The effects of the moisture content of the raw material, extrusion temperature and screw speed on flavor retention, sensory acceptability and structure of corn grits extrudates flavored with isovaleraldehyde, ethyl butyrate ...
Extrusion of flavored corn grits: Structural characteristics, volatile compounds retention and sensory acceptability
(2013-12-01)
The effects of the moisture content of the raw material, extrusion temperature and screw speed on flavor retention, sensory acceptability and structure of corn grits extrudates flavored with isovaleraldehyde, ethyl butyrate ...