Changes on Physico-chemical, Textural, Proteolysis, Lipolysis and Volatile Compounds During the Manufacture of Dry-cured “Lacón” from Celta Pig Breed

2013 ◽  
Vol 13 (4) ◽  
pp. 168-182 ◽  
Author(s):  
Jose M. Lorenzo ◽  
Laura Purrinos
Keyword(s):  
Volatile Compounds ◽  
Physico Chemical

Changes in physico-chemical properties, hydroxymethylfurfural and volatile compounds during concentration of honey and sugars in Alicante and Jijona turrón

2006 ◽  
Vol 225 (5-6) ◽  
pp. 757-767 ◽  
Author(s):  
Laura Vázquez ◽  
Alexis Verdú ◽  
Ana Miquel ◽  
Francisco Burló ◽  
Angel A. Carbonell-Barrachina
Keyword(s):  
Volatile Compounds ◽  
Chemical Properties ◽  
Physico Chemical

Differentiation of dry-cured hams from different processing methods by means of volatile compounds, physico-chemical and sensory analysis

Meat Science ◽  
2018 ◽  
Vol 137 ◽  
pp. 217-227 ◽  
Author(s):  
Sandra Petričević ◽  
Nives Marušić Radovčić ◽  
Katarina Lukić ◽  
Eddy Listeš ◽  
Helga Medić
Keyword(s):  
Volatile Compounds ◽  
Sensory Analysis ◽  
Processing Methods ◽  
Physico Chemical

scholarly journals Volatile compounds and some physico-chemical properties of pastırma produced with different nitrate levels

2016 ◽  
Vol 30 (8) ◽  
pp. 1168-1174 ◽  
Author(s):  
Ahmet Akköse ◽  
Nazen Ünal ◽  
Barış Yalınkılıç ◽  
Güzin Kaban ◽  
Mükerrem Kaya
Keyword(s):  
Volatile Compounds ◽  
Chemical Properties ◽  
Physico Chemical

scholarly journals Characterization of volatile compounds, physico-chemical and sensory characteristics of smoked dry-cured ham

2016 ◽  
Vol 53 (11) ◽  
pp. 4093-4105 ◽  
Author(s):  
Nives Marušić Radovčić ◽  
Sanja Vidaček ◽  
Tibor Janči ◽  
Helga Medić
Keyword(s):  
Volatile Compounds ◽  
Sensory Characteristics ◽  
Physico Chemical ◽  
Dry Cured Ham

Influence of inulin on bread: Kinetics and physico-chemical indicators of the formation of volatile compounds during baking

2010 ◽  
Vol 119 (4) ◽  
pp. 1474-1484 ◽  
Author(s):  
Pauline Poinot ◽  
Gaëlle Arvisenet ◽  
Joëlle Grua-Priol ◽  
Catherine Fillonneau ◽  
Alain Le-Bail ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Chemical Indicators ◽  
Physico Chemical

scholarly journals The Use of Concentrates Rich in Orange By-Products in Goat Feed and Its Effects on Physico-Chemical, Textural, Fatty Acids, Volatile Compounds and Sensory Characteristics of the Meat of Suckling Kids

Animals ◽  
2020 ◽  
Vol 10 (5) ◽  
pp. 766
Author(s):  
José Luis Guzmán ◽  
Manuel Delgado-Pertíñez ◽  
María José Beriáin ◽  
Rafael Pino ◽  
Luis Ángel Zarazaga ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Volatile Compounds ◽  
Fresh Meat ◽  
Pufa Ratio ◽  
Dimethyl Disulphide ◽  
Alfalfa Hay ◽  
Physico Chemical ◽  
Water Holding ◽  
By Products

We analysed how replacing cereal concentrates with dehydrated orange pulp (DOP) in the diet of mother goats affects the meat quality of suckling kids. Three experimental diets for mother goats were designed. The DOP-0 diet contained commercial concentrates and alfalfa hay. In the DOP-40 and DOP-80 diets, 40% and 80% (respectively) of the cereal in the concentrate was replaced with pellets of DOP (the alfalfa hay component was unchanged). We evaluated the chemical composition, texture, water holding capacity, colour, fatty acids (FAs) profile, volatile compounds, and sensorial appraisal of the meat from 30 male suckling kids (cold carcass weight 4.74 kg, 4.82 kg, and 4.65 kg for DOP-0, DOP-40, and DOP-80, respectively) of the Payoya breed (n = 10 for each diet). Meat from kids in the DOP-40 and DOP-80 groups exhibited characteristics favourable for human health, including the meat’s thrombogenicity index, PUFA/SFA ratio (0.60 index), and n-6 PUFA/n-3 PUFA ratio (approximately 7.50). The meat also exhibited reduced MUFA content (around 460 mg/100 g fresh meat). An increase in ethyl furan, dimethyl disulphide and heptane was observed in grilled meat from goats that were fed using DOP. The inclusion of DOP in goat feed improved consumers’ sensory appreciation of the kid’s meat.

scholarly journals Influence of different baking powders on physico-chemical, sensory and volatile compounds in biscuits and their impact on textural modifications during soaking

2020 ◽  
Vol 57 (10) ◽  
pp. 3864-3873
Author(s):  
Giada Canali ◽  
Federica Balestra ◽  
Virginia Glicerina ◽  
Federica Pasini ◽  
Maria Fiorenza Caboni ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Physico Chemical

scholarly journals Effect of triticale grain characteristics, scouring, and extrusion conditions on physico-chemical properties, antioxidant activity, and volatile compounds of flat bread

2015 ◽  
Vol 44 (4) ◽  
pp. 511-519
Author(s):  
W. Obuchowski ◽  
A. Makowska ◽  
S. Mildner-Szkudlarz ◽  
A. Szwengiel ◽  
M. Majcher ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Volatile Compounds ◽  
Chemical Properties ◽  
Flat Bread ◽  
Physico Chemical
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