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	Provedor de dados Ciênc. Tecnol. Aliment. (2) Autor CHEN,Kai (2) FAN,Dingyu (1) FU,Bing (1) GAO,Lei (1) LI,Huan-Rong (1) LI,Huanrong (1) LI,Qiong (1) ZHANG,Yanyan (1) ZHOU,Jianzhong (1) Mais... Palavra-chave Anaerobic metabolites (1) Composition (1) Cultivation district (1) Dried jujube (1) Jujube fruits (1) PCA (1) Principal component analysis (1) Simultaneous distillation extraction (1) Volatile compounds (1) Mais... Tipo do documento Info:eu-repo/semantics/article (2) Ano 2019 (1) 2017 (1) País Brazil (2) Idioma Inglês (2)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 2 Primeira ... 1 ... Última Effects of CO2 pretreatment on the volatile compounds of dried Chinese jujube (Zizyphus jujuba Miller) Ciênc. Tecnol. Aliment. CHEN,Kai; GAO,Lei; LI,Qiong; LI,Huan-Rong; ZHANG,Yanyan. Abstract The aim of this study was to investigate whether anaerobic metabolites could induce volatile compounds and improve aroma of dried jujube (Ziziphus jujuba Miller). Jujube fruits were incubated in a polyvinyl chloride bag containing 5% CO2 and 95% N2 for up to 168 h at 25 °C and 3 samples were randomly removed every 6 h and oven dried to a moisture content of ≅ 20%. The volatile compounds of control and 5% CO2-pretreated Chinese jujube fruits were extracted by simultaneous distillation extraction and identified by gas chromatography-mass spectrometry(GC-MS). The acetaldehyde and ethanol contents were determined by gas chromatography (GC). The results indicated that a large accumulation of acetaldehyde and ethanol caused changes in aroma composition... Tipo: Info:eu-repo/semantics/article Palavras-chave: Simultaneous distillation extraction; Anaerobic metabolites; Volatile compounds; Dried jujube; PCA. Ano: 2017 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000400578 Comparison of physical and chemical composition of three chinese jujube (Ziziphus jujuba Mill.) cultivars cultivated in four districts of Xinjiang region in China Ciênc. Tecnol. Aliment. CHEN,Kai; FAN,Dingyu; FU,Bing; ZHOU,Jianzhong; LI,Huanrong. Abstract This study investigated the physical and chemical composition of three jujube fruits cultivated in China. The objective was to explore the effect of jujube genotype and cultivation districts on the quality of jujube fruits. Results showed significant differences on their physical and chemical composition. The Junzao cultivar contained relatively low level on the total dietary fiber, protein, total sugar, and total titratable acids. The Huizao cultivar possessed the mediate level of the sugar-to-acid ratio and ascorbic acid. The Dazao cultivar showed high level of the total dietary fiber, protein, sugar, and total acids. The cultivation districts exerted important roles in altering the physicochemical indexes of the same jujube cultivar. The... Tipo: Info:eu-repo/semantics/article Palavras-chave: Jujube fruits; Composition; Cultivation district; Principal component analysis. Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000400912 Registros recuperados: 2 Primeira ... 1 ... Última

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