Papers mentioning oil-seed camellia or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
To clarify the impact of oil extraction processes on the overall quality and flavor of Hainan camellia oil, the quality and flavor characteristics of oils extracted by pressing (NT... Read full abstract on PubMed →
Appropriate pretreatment before wet extraction is beneficial to destroy the structure of Camellia oleifera seeds and facilitate lipid release, which can improve the oil yield and q... Read full abstract on PubMed →
The processing techniques of camellia oil, containing freshly squeezed (FSCO), refined (DFCO), cold-pressed (OFCO), and hot-pressed (RFCO), significantly influence flavor compounds... Read full abstract on PubMed →
In this study, the flavor compounds of Camellia seed oils obtained by four processes were characterized by headspace solid phase microextraction/gas chromatography/mass spectrometr... Read full abstract on PubMed →
Off-flavor is one of the limiting factors in the quality and commercial acceptability of evening primrose oil (EPO). The results of this study demonstrated that ultraviolet light i... Read full abstract on PubMed →
In this study, volatile compounds of camellia seed oil (CSO) prepared by different preheat treatments (microwave, frying, roasting, and steaming) were identified by headspace solid... Read full abstract on PubMed →
Currently, the difference between key odorants of camellia oils from different processing technology (i.e., extra virgin camellia oil (EVCO), virgin camellia oil (VCO), fragrant ca... Read full abstract on PubMed →
The use of starter cultures during food fermentation aims to standardize the process and to obtain a higher quality product. The objectives were to study mesophilic bacteria (MB) a... Read full abstract on PubMed →
Slow fermented sausages with reduced ingoing amounts of sodium nitrate (control, 15% and 25% reduction) were stored under vacuum up to three months. Changes in microbiology, chemic... Read full abstract on PubMed →
Slow fermented sausages with reduced ingoing amounts of sodium nitrate were manufactured: control (250 ppm), 15% (212.5 ppm) and 25% (187.5 ppm) reduction. The effect of nitrate re... Read full abstract on PubMed →
An important trend in the extraction of chemical compounds is the application of new environmentally friendly, food grade solvents. Ethyl lactate (ethyl 2-hydroxypropanoate), produ... Read full abstract on PubMed →
Commercial mezcals (white, white with worm, rested, rested with worm, and aged) produced from Agave salmiana were analyzed by solid-phase microextraction-gas chromatography-mass sp... Read full abstract on PubMed →
Flat peaches possess characteristic flavors and are rich in nutrients. The fermentation of flat peaches to produce wine through complex biochemical reactions is an effective method... Read full abstract on PubMed →
Pharmaceutical compounds at trace concentrations are found in the environment, especially in drinking water and food, posing significant negative effects on humans as well as on an... Read full abstract on PubMed →
BACKGROUND: Although grape wines have firmly dominated the production and consumption markets of fruit wines, raspberry, strawberry, and mulberry have been utilized to make wines b... Read full abstract on PubMed →
A headspace-solid-phase micro-extraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) method has been developed to quantify a range of volatile compounds in Hunter Valley S... Read full abstract on PubMed →
This study investigated the effect of both the degree of ripening of the olive fruit and irrigation management-rain-fed, two different regulated deficit irrigations (RDI), the meth... Read full abstract on PubMed →
The calix[4] open-chain crown ether, 5,11,17,23-tetra-tert-butyl-25,27-di(2-allyloxyethoxyl)-26,28-dihydroxycalix[4]arene was synthesized and used for preparation of solid-phase mi... Read full abstract on PubMed →
3-(Trimethoxysilyl)propyl methacrylate (TMSPMA) was first used as precursor as well as selective stationary phase to prepare the sol-gel-derived TMSPMA-hydroxyl-terminated silicone... Read full abstract on PubMed →
Dianhong tea (DHT) is popular for its pleasant caramel-like aroma. In this study, the aroma profile of high-grade DHT have been studied using gas chromatography-mass spectrometry (... 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.