Chemical Compositions, Nutritional Properties and Volatile Compounds of Guddaim (<i>Grewia </i><i>T</i><i>enax.</i><i> </i>Forssk) Fiori Fruits

extraction and acetylation of purified trypsin from bovin pancreas and study of some its physico-chemical properties

آنزیم تریپسین در شرایط قلیایی ناپایدار می باشد .و فعالیت پروتئولیتیکی تریپسین منجربه خود هضمی آن در جایگاههای خاصی می گردد. بنابر این آنزیمی با ناپایداری بالا محسوب میگردد. در سالهای اخیر موفق شدند که با ایجاد تغیرات شیمیایی با اضافه کردن فلزات خاص ، کلسیم و یا عمل استیلاسیون منجر به افزایش پایداری آنزیم تریپسین گردند. مطالعات در حال حاضر نشان می دهد که تریپسین استیله شده فعالیت آنزیمی خود را ...

PTR-TOF-MS analysis of volatile compounds in olive fruits.

BACKGROUND Volatile compounds of Cellina di Nardò and Ogliarola Barese, two typical Italian olive varieties, have been characterised at different ripening stages. Proton transfer reaction-time-of-flight-mass spectrometry (PTR-TOF-MS) was used for the first time on these fruits with the aim of characterising the volatile profile and, in the case of Ogliarola, the changes which may occur during t...

detection of volatile compounds of medicinal plants with some nano-sorbents using modified or new methodologies and investigation of antioxidant activity of their methanolic extracts

in this work, a novel and fast method for direct analysis of volatile compounds (davc) of medicinal plants has been developed by holding a filament from different parts of a plant in the gc injection port. the extraction and analysis of volatile components of a small amount of plant were carried out in one-step without any sample preparation. after optimization of temperature, extraction time a...

Short communication:Chemical compositions, volatile compounds and sensory property of salted shrimp paste (Kapi) produced from Acetes vulgaris and Macrobrachium lanchesteri

Chemical compositions, volatile compounds and sensory property of Kapi produced from two shrimp species, Acetes vulgaris and Macrobrachium lanchesteri, were comparatively determined. Kapi produced from M. lanchesteri (KM) had the higher protein content but lower fat content, compared with that from A. vulgaris (KA) (p < 0.05). However, KA showed higher browning intensity (A420) and fluorescence...

Supplement of Emissions of volatile organic compounds (VOCs) from concentrated animal feeding operations (CAFOs): chemical compositions and separation of sources