Characterization of the Key Aroma Compounds in a Freshly Prepared Oat (Avena sativa L.) Pastry by Application of the Sensomics Approach

2021 ◽  
Vol 69 (5) ◽  
pp. 1578-1588
Author(s):  
Anna Dach ◽  
Peter Schieberle
Keyword(s):  
Avena Sativa ◽  
Aroma Compounds

scholarly journals Purification and initial characterization of ubiquitin from the higher plant, Avena sativa.

1985 ◽  
Vol 260 (22) ◽  
pp. 12015-12021 ◽  
Author(s):  
R D Vierstra ◽  
S M Langan ◽  
A L Haas
Keyword(s):  
Avena Sativa ◽  
Higher Plant ◽  
Initial Characterization

Characterization of nutritional properties and aroma compounds in different colored kernel varieties of foxtail millet (Setaria italica)

2021 ◽  
pp. 103248
Author(s):  
Shaohui Li ◽  
Wei Zhao ◽  
Songyan Liu ◽  
Pengliang Li ◽  
Aixia Zhang ◽  
...  
Keyword(s):  
Foxtail Millet ◽  
Aroma Compounds ◽  
Setaria Italica ◽  
Nutritional Properties

Characterization of Key Aroma Compounds and Core Functional Microorganisms in Different Aroma Types of Liupao Tea

2021 ◽  
pp. 110925
Author(s):  
Li Qin ◽  
Hong Xin ◽  
Zheng Xuexue ◽  
Xu Yongquan ◽  
Lai Xiumei ◽  
...  
Keyword(s):  
Aroma Compounds

scholarly journals Comparative characterization of starch biopolymers extracted from cereals using two different techniques

2020 ◽  
pp. 21-26
Author(s):  
Marisa Rivera-Arredondo ◽  
Mario Alberto Rodríguez-Ángeles ◽  
Verónica de Jesús Morales-Félix ◽  
Marina Gaytán-Ruelas
Keyword(s):  
Oryza Sativa ◽  
Avena Sativa ◽  
Chemical Characteristics ◽  
Crystalline Region ◽  
Environmental Legislation ◽  
Ecological Awareness ◽  
Comparative Characterization ◽  
Naoh Treatment

In the field of research and consequent elaboration of biopolymers it has been growing in the last decade, either due to the hardening of the environmental legislation of each country or due to ecological awareness, in any case the term biopolymer is quite broad, these being used as material premium in medicines, food supplements and of course in the production of bioplastics. Since the topic of interest is the comparative characterization of biopolymers using starch extracted from two different cereals, oats and rice, using the alkaline technique with NaOH treatment and the milling technique, assuming that the starch extracted from the Oryza sativa cereal presents chemical characteristics, geometric and mechanical superior in both techniques used unlike the polymers made with Avena sativa starch. These results suggest that the starch quality of each cereal is relevant for the production of biopolymers [1]. The commercially significant properties of starch, such as its mechanical strength and flexibility, depend on the strength and character of the crystalline region, which depends on the ratio of amylose and amylopectin.

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