Consulta: subjectFacets:"Hexanal"
Registros recuperados: 5
Data/hora: 16/06/2024 04:30:22

Optimization of Malaxation Process using Major Aroma Compounds in Virgin Olive Oil
Provedor de dados: 52
Autores: Cevik,Serife; Ozkan,Gulcan; Kıralan,Mustafa.
ABSTRACT Optimization of major aroma compounds in olive oils produced from fruits at three maturity stages wasstudied. A central composite design was used for the optimization of malaxation conditions of temperature and times, each at five levels with 13 runs including five central points. The responses of interest were trans-2-hexenal and hexanal, which were investigated and their contents were optimized. A full quadratic second order regression model including the linear, quadratic, and two factor interaction effects was proposed to explain the variation in the contents of target compounds depending on the malaxation conditions. Adequacies of models were evaluated by checking regression coefficients for each model. Models were found to work with high...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Hexanal; Trans-2-hexenal; Maturity; Response surface method (RSM).
Ano: 2016
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132016000100516

Relationships among sensory analysis, isoflavone and hexanal contents of soymilk powder
Provedor de dados: 52
Autores: Silva,Josemeyre Bonifácio da; Felberg,Ilana; Carrão-Panizzi,Mercedes Concórdia; Lee,Soo Young; Prudencio,Sandra Helena.
The objective of this work was to study the sensory attributes and their relationships with isoflavones and hexanal contents of soymilks made in laboratory and commercial samples. The laboratory soymilk samples showed cooked grain and cotton candy aroma and cooked grain, malty and sweetness flavor (a mild flavor). The commercial samples presented stronger roasted soy, rancid, sesame seeds and fishy aroma and roasted soy, sesame seeds and bitterness flavor, and bitter taste (closed nose) and starchy texture. No differences were noted among laboratory soymilks, denoting inactivation of lipoxygenases enzymes in the soymilks process. There were differences between the samples prepared in laboratory and commercial soymilks, which was due to several factors...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Quantitative descriptive analysis; Hexanal; Lipoxygenases; Vegetable type soybean; Isoflavones.
Ano: 2010
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132010000500025

Lipolysis and aroma occurrence in Erzincan Tulum cheese, which is produced by adding probiotic bacteria and ripened in various packages
Provedor de dados: 116
Autores: AKARCA,Gökhan.
Abstract This study aimed to investigate the physicochemical, volatile components and fatty acids profile of Erzincan Tulum cheeses, produced using different probiotic bacteria and packaging materials, during the ripening period. Erzincan Tulum Cheese, which is the most popular and highly consumed cheese species in Turkey. Tulum cheese were ripened in skin bag (Tulum), appendix and small intestine. The ripening time influenced the pH, ripening index, FFA, CLA and volatile components of samples. The short chain FFA varied between 16.36% and 21.76%, while medium-chain FFA varied between 37.44% and 39.43%, and long chain FFA between 32.61% and 37.48% during the ripening periods. The highest CLA value was determined as 0.82% for the samples produced with...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Tulum cheese; Probiotic; Fatty acids; CLA; Volatile compounds; Hexanal.
Ano: 2020
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000100102

Biochemical changes associated to soybean seeds osmoconditioning during storage
Provedor de dados: 86
Autores: BRACCINI,ALESSANDRO DE LUCCA E; REIS,MÚCIO SILVA; MOREIRA,MAURÍLIO ALVES; SEDIYAMA,CARLOS SIGUEYUKI; SCAPIM,CARLOS ALBERTO.
A work was carried out with the purpose of verifying the biochemical changes associated to soybean (Glycine max (L.) Merrill) seeds osmoconditioning. Seeds of the UFV 10, IAC 8 and Doko RC cultivars harvested at R8 development stage and submitted to different treatments were used. The biochemical evaluations were performed during seed storage, after the hydration-dehydration process. Initially, seeds were osmoconditioned in a polyethylene glycol (PEG 6000) solution, with the osmotic potential of -0.8 MPa and 20ºC, for a period of four days. After that, seeds were dried back until the initial moisture content (10-11%) and stored in natural conditions for three and six months. Two controls were used: untreated seeds (dry seeds) and water soaked seeds. Seed...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Polyethylene glicol; Protein; Lipid; Hexanal.
Ano: 2000
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-204X2000000200022

Chemical and physical composition of grain-type and food-type soybean for food processing
Provedor de dados: 86
Autores: Silva,Josemeyre Bonifácio da; Carrão-Panizzi,Mercedes Concórdia; Prudêncio,Sandra Helena.
The objective of this work was to evaluate the chemical and physical characteristics of grains of soybean (Glycine max) cultivars for food processing. The soybean cultivars evaluated were: grain-type - BRS 133 and BRS 258; food-type - BRS 213 (null lipoxygenases), BRS 267 (vegetable-type) and BRS 216 (small grain size). BRS 267 and BRS 216 cultivars showed higher protein content, indicating that they could promote superior nutritional value. BRS 213 cultivar showed the lowest lipoxygenase activity, and BRS 267, the lowest hexanal content. These characteristics can improve soyfood flavor. After cooking, BRS 267 cultivar grains presented a higher content of aglycones (more biologically active form of isoflavones) and oleic acid, which makes it proper for...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Glycine max; Amino acids; Fatty acids; Hexanal; Isoflavones; Lipoxygenases; Sugars.
Ano: 2009
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-204X2009000700019