Alginate-encapsulation, short-term storage and plant regeneration from protocorm-like bodies of Aranda Wan Chark Kuan ‘Blue’ × Vanda coerulea Grifft. ex. Lindl. (Orchidaceae)

2012 ◽  
Vol 68 (2) ◽  
pp. 303-311 ◽  
Author(s):  
Saikat Gantait ◽  
Suryanti Bustam ◽  
Uma Rani Sinniah
Keyword(s):  
Plant Regeneration ◽  
Short Term ◽  
Alginate Encapsulation ◽  
Short Term Storage ◽  
Term Storage ◽  
Vanda Coerulea

scholarly journals The effect of short-term storage temperature on the key headspace volatile compounds observed in Canadian faba bean flour

2021 ◽  
pp. 108201322199884
Author(s):  
Rami Akkad ◽  
Ereddad Kharraz ◽  
Jay Han ◽  
James D House ◽  
Jonathan M Curtis
Keyword(s):  
Fatty Acids ◽  
Volatile Compounds ◽  
Room Temperature ◽  
Unsaturated Fatty Acids ◽  
Solid Phase ◽  
Short Term ◽  
Bean Flour ◽  
Odour Activity Value ◽  
Short Term Storage ◽  
Term Storage

The odour emitted from the high-tannin fab bean flour ( Vicia faba var. minor), was characterized by headspace solid-phase microextraction/gas chromatography-mass spectrometry (HS-SPME/GC–MS). The relative odour activity value (ROAV) was used to monitor the changes in key volatile compounds in the flour during short-term storage at different temperature conditions. The key flavour compounds of freshly milled flour included hexanal, octanal, nonanal, decanal, 3-methylbutanal, phenyl acetaldehyde, (E)-2-nonenal, 1-hexanol, phenyl ethyl alcohol, 1-octen-3-ol, β-linalool, acetic acid, octanoic acid, and 3-methylbutyric acid; these are oxidative degradation products of unsaturated fatty acids and amino acids. Despite the low lipid content of faba beans, the abundances of aldehydes arising during room temperature storage greatly contributed to the flavour of the flour due to their very low odour thresholds. Two of the key volatiles responsible for beany flavour in flour (hexanal, nonanal) increased greatly after 2 weeks of storage at room temperature or under refrigerated conditions. These volatile oxidation products may arise as a result of enzymatic activity on unsaturated fatty acids, and was seen to be arrested by freezing the flour.

Effect of short-term storage on phenolic content,o-diphenolase and peroxidase activities of cut yam tubers (Dioscorea sp)

1992 ◽  
Vol 60 (3) ◽  
pp. 309-312 ◽  
Author(s):  
Helen N. Asemota ◽  
Max A. Wellington ◽  
Adewale A. Odutuga ◽  
Mohammed H. Ahmad
Keyword(s):  
Phenolic Content ◽  
Short Term ◽  
Short Term Storage ◽  
Term Storage

Fractionation of Fresh Wastewater and Solubility of Phosphorus in Short-Term Storage

2006 ◽  
Vol 41 (6) ◽  
pp. 1183-1188 ◽  
Author(s):  
JARMO SALLANKO ◽  
MIKKO HINKKANEN ◽  
JARKKO OKKONEN
Keyword(s):  
Short Term ◽  
Short Term Storage ◽  
Term Storage

Short-term storage of perch (Perca fluviatilis L.) milt under cooling conditions

2013 ◽  
Vol 13 ◽  
pp. 39 ◽  
Author(s):  
Beata Sarosiek ◽  
Beata I. Cejko ◽  
Dariusz Kucharczyk ◽  
Daniel Żarski ◽  
Sylwia Judycka ◽  
...  
Keyword(s):  
Perca Fluviatilis ◽  
Short Term ◽  
Cooling Conditions ◽  
Perch Perca Fluviatilis ◽  
Short Term Storage ◽  
Term Storage
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