منابع مشابه
The Healing Effect of Sesame Oil, Camphor and Honey on Second Degree Burn Wounds in Rat
BACKGROUND Many studies were carried out to improve sophisticated dressings to accelerate healing processes and reduce the microbial burden in burn wounds. This study evaluated the healing effect of herbal ointment containing extract of sesame oil, camphor and honey on second degree burn wounds in rats in comparison with daily dressing oil vaseline. METHODS Forty rats were randomly ass...
متن کاملComparison of grapefruit hybrid fruit with parent fruit based on composition of volatile components
Two new grapefruit hybrids and their parent cultivars were evaluated by headspace gas chromatographic analysis of fresh juice from the fruit. Quantities of 39 volatile components were determined, and the variation compared to the parent fruit for each component monitored was tabulated. The relatively low amounts of some volatile components in hybrid 2 fruit support the observation that the flav...
متن کاملOlive Oil Composition: Volatile Compounds
In general olive oil is defined on the basis of its sensory characteristics. European Union (EU) regulations establish the organoleptic quality of virgin olive oil by means of a panel test, evaluating positive and negative descriptors (EU regulations). For the organoleptic assessment, several volatile compounds are considered as the main responsible for negative and positive attributes. Volatil...
متن کاملThe expanded tomato fruit volatile landscape.
The present review aims to synthesize our present knowledge about the mechanisms implied in the biosynthesis of volatile compounds in the ripe tomato fruit, which have a key role in tomato flavour. The difficulties in identifiying not only genes or genomic regions but also individual target compounds for plant breeding are addressed. Ample variability in the levels of almost any volatile compou...
متن کاملAdvances in fruit aroma volatile research.
Fruits produce a range of volatile compounds that make up their characteristic aromas and contribute to their flavor. Fruit volatile compounds are mainly comprised of esters, alcohols, aldehydes, ketones, lactones, terpenoids and apocarotenoids. Many factors affect volatile composition, including the genetic makeup, degree of maturity, environmental conditions, postharvest handling and storage....
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ژورنال
عنوان ژورنال: NIPPON KAGAKU KAISHI
سال: 1933
ISSN: 0369-4208,2185-0909
DOI: 10.1246/nikkashi1921.54.324