Papers mentioning guava or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
BACKGROUND: Heat treatment is the most common way to extend the shelf life of milk. However, alternative technologies such as ultraviolet (UV) light and ultrasound (US), which are... Read full abstract on PubMed →
The volatile compounds of guava wine were isolated by continuous solvent extraction and analyzed by GC-FID and GC-MS. A total of 124 volatile constituents were detected, and 102 of... Read full abstract on PubMed →
The generation of toxic aldehydes in vegetable oils subjected to high-temperature cooking processes, such as frying, poses significant health risks due to their high reactivity and... Read full abstract on PubMed →
The purpose of this study was to reveal the effect of inoculating autochthonous bacterial strains (Lactobacillus and Staphylococcus simulans) on the flavor profiles, microbial comm... Read full abstract on PubMed →
The ability of some white rot basidiomycetes to remove lignin selectively from wood indicates that low molecular weight oxidants have a role in ligninolysis. These oxidants are lik... Read full abstract on PubMed →
Jiuqu is one of the important raw materials for brewing Chinese rice wine (Huangjiu), often known as the "bone of wine". In this study, the microbial community and flavor substance... Read full abstract on PubMed →
The influence of the molecular structures of flavor compounds (specifically, variations in chain length and functional groups) on the binding of the flavor compounds (Z)-2-penten-1... Read full abstract on PubMed →
To characterize potent odor-active compounds in preserved egg yolk (PEY), volatile compounds were isolated by headspace solid-phase microextraction and solvent-assisted flavor evap... Read full abstract on PubMed →
The algae-induced odorous black water agglomerate (OBWA) is a phenomenon in which water turns black and emits odorous gas. It is an ecological and environmental problem that has oc... Read full abstract on PubMed →
In this study volatile and non-volatile compounds, as well as some breeding parameters, were measured in mature fruits of elite sweet pepper (Capsicum annuum) lines and hybrids fro... Read full abstract on PubMed →
Virgin olive oils produced at wide ranges of malaxation temperatures (15, 30, 45, and 60 degrees C) and times (30, 60, 90, and 120 min) in a complete factorial experimental design... Read full abstract on PubMed →
A method was developed for the analysis of salmon volatiles using solid-phase microextraction and gas chromatography-mass spectrometry. This method was used to monitor the volatile... Read full abstract on PubMed →
INTRODUCTION: Finger millet (Eleusine coracana) is gaining increasing recognition as a functional food and a promising source of nutraceuticals for mitigating metabolic disorders,... Read full abstract on PubMed →
The flavor evolution of unsweetened green tea beverage (USGTB) under actual storage is critical for quality control yet remains unclear. Unlike previous studies conducted by accele... Read full abstract on PubMed →
Fermentation is a process that improves health functionality by inducing the production and increase of bioactive compounds. In this study, to standardize the fermentation process... Read full abstract on PubMed →
Tamarindus indica is one of the tropical medicinal plants that has been attributed curative potential of numerous diseases by many rural dwellers. This study was designed to evalua... Read full abstract on PubMed →
This study reports the heat-induced formation of furan by decarboxylation of 2-furoic acid, and 2-methylfuran by dehydration of furfuryl alcohol under dry conditions. Model systems... Read full abstract on PubMed →
IMPORTANCE: Chinese women have the highest rate of lung cancer among female never-smokers in the world, and the etiology is poorly understood. OBJECTIVE: To assess the association... Read full abstract on PubMed →
The presence of amino groups and carbonyls renders fortified milk with ascorbic acid particularly susceptible to the reduction of available lysine and to the formation of Maillard... Read full abstract on PubMed →
OBJECTIVE: Although the chemistry of Maillard reaction products (MRPs) in foods has been well studied, few reports on the nutritional characteristics of MRPs in experimental animal... Read full abstract on PubMed →
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Sources: PubMed (US National Library of Medicine), Semantic Scholar, Europe PMC, CORE. Papers are selected by targeted search queries for each ingredient and compound in our database.