Deodorizing Activity of Yeast Fermentation Against Volatile Compounds of Pickled Radish
نویسندگان
چکیده
منابع مشابه
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...
comparison of catalytic activity of heteropoly compounds in the synthesis of bis(indolyl)alkanes.
heteropoly acids (hpa) and their salts have advantages as catalysts which make them both economically and environmentally attractive, strong br?nsted acidity, exhibiting fast reversible multi-electron redox transformations under rather mild conditions, very high solubility in polar solvents, fairly high thermal stability in the solid states, and efficient oxidizing ability, so that they are imp...
15 صفحه اولAntagonistic Activity of Fructoplane Yeast Against Ulocladium Rot of Papaya
Debaryomyces hanseniZopf isolated from the fructoplane of apples were found to be effective as biocontrol agent against rot of papaya caused by Ulocladium. chartarum(Pr.) Simm. The ability of D. hansenii to prevent infection of U. chartarum was lost when the antagonist cells were killed by autoclaving. Cell free culture filtrates of antagonist were unable to prevent disease incidence. Efficacy ...
متن کاملComparison of the Antioxidant Activity of Volatile Compounds of Traditional Herbal Waters Per Serving Cup
Herbal water is referred to the liquid obtained from the distillation of medicinal plants. Different parts of plants, such as flowers, fruits, leaves, seeds and roots have long been used to produce herbal waters. Herbal waters are used as dietary supplements and alternative medicine and are commonly used for flavoring in baking. Previous studies focused on the non-volatile constituents of herbs...
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Production of good quality beer is dependent largely on the fermentation temperature and yeast strains employed during the brewing process, among others. In this study, effects of fermentation temperatures and yeast strain type on beer quality and spent yeast density produced after wort fermentation by two commercial yeast strains were investigated. Beer samples were assessed for colour, clarit...
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ژورنال
عنوان ژورنال: JOURNAL OF THE BREWING SOCIETY OF JAPAN
سال: 2007
ISSN: 0914-7314,2186-4012
DOI: 10.6013/jbrewsocjapan1988.102.432