منابع مشابه
Volatile analysis of ground almonds contaminated with naturally occurring fungi.
Aflatoxigenic aspergilli inflict major economic damage to the tree nut industry of California, with the highest negative impact to almonds. Aspergilli and fungi in general are known to emit volatiles in varying quantity and composition dependent upon their growth media. The goal of the study was to determine the volatile emission of whole and blanched almonds that had been picked out and labele...
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 کاملComparison of the effect of massage of olive oil and sweet almonds on prevention of bed sore in ICU patients
Back ground: Bed sore is a complication that many patients suffer from. From the duties of nurses, care is at different levels of prevention. The purpose of this study was to determine the effect of massage of olive oil and sweet almonds on prevention of bed sore in patients hospitalized in ICU. Materials and methods: This study is a double-blind randomized clinical trial that was performed...
متن کاملconsequence analysis of the leakage, ignition and explosion during high pressure sour gas injection process to the oil reservoir
there is no doubt that human being needs to become integrated with industry and industry needs to be progressed, daily. on the other hand, serious events in industrial units specially in oil industries has been shown that such damages and events are industry related ones. the consequence of such events and damages which resulted in chemical and poisoned explosions and loss of life and property ...
Autoxidation of packed almonds as affected by maillard reaction volatile compounds derived from roasting.
Shelled almonds of two Italian varieties, Romana and Pizzuta, peeled and unpeeled, were roasted and packed under different conditions: air (control), vacuum, and Maillard reaction volatile compounds (MRVc) derived from the roasting process. Samples were stored for approximately 8 months at room temperature, without light, and, at regular intervals, were collected and analyzed to evaluate the pr...
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ژورنال
عنوان ژورنال: Scientific American
سال: 1880
ISSN: 0036-8733
DOI: 10.1038/scientificamerican05291880-3667asupp