Warianty tytułu
Effect of storage on the profile of volatile compounds of selected species of nuts
Języki publikacji
Abstrakty
Wydawca
Rocznik
Tom
Numer
Opis fizyczny
http://www.npt.up-poznan.net/pub/art_8_51.pdf
Twórcy
autor
- Katedra Biotechnologii, Mikrobiologii i Oceny Żywności, Szkoła Główna Gospodarstwa Wiejskiego w Warszawie, Warszawa
autor
- Katedra Biotechnologii, Mikrobiologii i Oceny Żywności, Szkoła Główna Gospodarstwa Wiejskiego w Warszawie, Warszawa
autor
- Katedra Biotechnologii, Mikrobiologii i Oceny Żywności, Szkoła Główna Gospodarstwa Wiejskiego w Warszawie, Warszawa
Bibliografia
- ALASALVAR C., SHAHIDI F., 2009. Tree nuts. Composition, phytochemicals and health effects. CRC Press, Boca Raton, FL.
- BEAULIEU J.C., GRIMM C.C., 2001. Identification of volatile compounds in cantaloupe at various developmental stages using solid phase microextraction. J. Agric. Food Chem. 49: 1345-1352.
- BRUCKNER B., WYLLIE G.S., 2008. Fruit and vegetable flavour. Woodhead Publishing, Cambridge, England.
- CADWALLADER K.R., KIM H., PUANGPRAPHANT S., LORJAROENPHON Y., 2010. Changes in the aroma components of pecans during roasting. W: Expression of multidisciplinary flavor science. Red. I. Blank, M. Wüst, C. Yeretzian. Zürcher Hochschule für Angewandte Wissenschaften, Winterthur, Schweiz: 301-304.
- EE CHIN NG, DUNFORD N.T., CHENAULT K., 2008. Chemical characteristic and volatile profile of genetically modified peanut cultivars. J. Biosci. Bioeng. 106, 4: 350-356.
- LEE J., VÁZQUEZ-ARAÚJO L., ADHIKARI K., WARMUND M., ELMORE J., 2011. Volatile compounds in light, medium, and dark black walnut and their influence on the sensory aromatic profile. J. Food Sci. 76: 199-204.
- DEL MAR CAJA M., RUIZ DEL CASTILLO M.L., ALVAREZ R.M., HERRAIZ M., BLANCK G.P., 2000. Analysis of volatile compounds in edible oils using simultaneous distillation – solvent extraction and direct complying of liquid chromatography with gas chromatography. Eur. Food Res. Technol. 211: 45-51.
- MARTINEZ M.L., MATTEA M.A., MAESTRI D.M., 2006. Varietal and crop year effects on lipid composition of walnut (Juglans regia) genotypes. J. Am. Oil Chem. Soc. 83: 791-796.
- MASKAN M., KARATAS S., 1999. Storage stability of whole-split pistachio nuts (Pistachia veral L.) at various conditions. Food Chem. 66: 227-233.
- MERVAT M., SOLIMAN A., OSMAN F., EL-SAWY A., 1981. Volatile components of roasted pistachio nut. Agric. Biol. Chem. Tokyo 45, 9: 2123-2125.
- MEXIS S.F., KONTOMINAS M.G., 2009 a. Effect of γ-irradiation on the physicochemical and sensory properties of cashew nuts (Anacardium occidentale L.). Food Sci. Technol. 42: 1501-1507.
- MEXIS S.F., KONTOMINAS M.G., 2009 b. Effect of γ-irradiation on the physicochemical and sensory properties of hazelnuts (Corylus avellana L.). Radiat. Phys. Chem. 78: 407-413.
- MOON J.-K., SHIBAMOTO T., 2009. Antioxidant assays for plant and food components. J. Agric. Food Chem. 57: 1655-1666.
- NETA E.R., SANDERS T., DRAKE M.A., 2010. Understanding peanut flavor: a current review. W: Handbook of fruit and vegetable flavors. Red. Y.H. Hui. Wiley, Hoboken, NJ, USA: 985- -1022.
- REED K.A., SIMS C.A., GORBET D.W., O’KEEFE S.F., 2002. Storage water activity affects flavor fade in high and normal oleic peanuts. Food Res. Int. 35: 769-774.
- SONDERS T.H., MCMICHAEL JR. R.W., HENDRIX K.W., 2000. Occurrence of resveratrol in edible peanuts. J. Agric. Food Chem. 48: 1243-1246.
- SRICHAMNONG W., WOOTTON M., SRZEDNICKI G., 2010. Effect of nut-in-shell storage conditions on volatile profile in macadamia nuts. Julius-Kühn-Arch. 425 (Proceedings of the 10th International Working Conference on Stored Product Protection): 270.
- STASHENKO E.E., PUERTAS M.A., MARTINEZ J.R., 2000. SPME determination of volatile aldehydes for evaluation of in-vitro antioxidant activity. Anal. Bioanal. Chem. 373: 70-74.
- TORRES M.M., MARTÍNEZ M.L., MAESTRI D.M., 2005. A multivariate study of the relationship between fatty acid and volatile flavor components in olive and walnut oil. J. Am. Oil Chem. Soc. 82: 105-110.
- WALL M.M., GENTRY T.S., 2007. Carbohydrata composition and color development during drying and roasting of macadamia nuts (Macadamia integrifolia). Food Sci. Technol. 40: 587-593.
- YANG J., LIU R.H., HALIM L., 2009. Antioxidant and antiproliferative activities of common edible nut seeds. Lebensm.-Wiss. Technol. 42: 1-8.
- YANG J., PAN Z., TAKEOKA G., MACKEY B., BINGOL G., BRANDL M.T., GARCIN K., MCHUGH T.H., WANG H., 2013. Shelf-life of infrared dry-roasted almonds. Food Chem. 138: 671-678.
- ZDYB H., 2009. Orzech włoski. PWRiL, Warszawa.
Typ dokumentu
Bibliografia
Identyfikatory
Identyfikator YADDA
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