Volatile Fatty Acids
Mostrando 1-12 de 212 artigos, teses e dissertações.
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1. DETERMINATION OF CHEMICAL PROFILE OF Eugenia dysenterica ICE CREAM USING PS-MS AND HS-SPME/GC-MS
The incorporation of Cerrado fruits in food products such as ice cream has many advantages because it represents a source of nutrients and bioactive compounds. Given the demand for less laborious methods to analyze food, the paper spray ionization mass spectrometry technique was applied for the first time for a rapid characterization of the chemical componen
Quím. Nova. Publicado em: 2021-02
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2. LIMONENE QUANTIFICATION BY GAS CHROMATOGRAPHY WITH MASS SPECTROMETRY (GC-MS) AND ITS EFFECTS ON HYDROGEN AND VOLATILE FATTY ACIDS PRODUCTION IN ANAEROBIC REACTORS
The inhibition effect of limonene on the organisms involved in anaerobic reactors may affect obtaining H2 in this process. Rapid and precise limonene quantification is desirable to characterize wastewaters. The objective of this research was to develop a Gas Chromatography Coupled to Mass Spectrometry (GC-MS) method to determine limonene concentration in liq
Quím. Nova. Publicado em: 20/07/2020
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3. Lipolysis and aroma occurrence in Erzincan Tulum cheese, which is produced by adding probiotic bacteria and ripened in various packages
Abstract This study aimed to investigate the physicochemical, volatile components and fatty acids profile of Erzincan Tulum cheeses, produced using different probiotic bacteria and packaging materials, during the ripening period. Erzincan Tulum Cheese, which is the most popular and highly consumed cheese species in Turkey. Tulum cheese were ripened in skin b
Food Sci. Technol. Publicado em: 2020-03
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4. Effects of Flammulinavelutipes Stem Base on Microflora and Volatile Fatty Acids In Caecum of Growing Layers under Heat Stress Condition
ABSTRACT The present study was undertaken to investigate the effects of Flammulinavelutipes stem base (FVS) on growth performance, microbial flora and volatile fatty acids of growing layers under heat stress condition. A total of 72 ISA Brown hens were randomly divided into six treatments: thermoneutral temperature control group (CON), heat stress control gr
Braz. J. Poult. Sci.. Publicado em: 20/12/2019
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5. Gut microflora and intestinal morphology changes of broiler chickens fed reducing dietary protein supplemented with lysine, methionine, and threonine in tropical environment
ABSTRACT This experiment aimed to discover the effect of reducing dietary protein supplemented with lysine, methionine, and threonine on growth performance, volatile fatty acid profile, and intestinal villus height and crypt depth of broilers, as well as the microflora counts isolated from broiler chicken faeces. A total of 288-day-old broilers were allocate
R. Bras. Zootec.. Publicado em: 28/11/2019
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6. In vitro evaluation of novel crude extracts produced by actinobacteria for modulation of ruminal fermentation
ABSTRACT We evaluated the inclusion of two crude extracts produced by Streptomyces genus on in vitro dry matter and organic matter digestibility (IVDMD; IVOMD), cumulative gas production, volatile fatty acids (VFA), and methane (CH4) and ammoniacal nitrogen (NH3-N) concentration. The experimental design was randomized blocks with three blocks and four treatm
R. Bras. Zootec.. Publicado em: 11/11/2019
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7. Lipolysis and aroma occurrence in Erzincan Tulum cheese, which is produced by adding probiotic bacteria and ripened in various packages
Abstract This study aimed to investigate the physicochemical, volatile components and fatty acids profile of Erzincan Tulum cheeses, produced using different probiotic bacteria and packaging materials, during the ripening period. Erzincan Tulum Cheese, which is the most popular and highly consumed cheese species in Turkey. Tulum cheese were ripened in skin b
Food Sci. Technol. Publicado em: 04/11/2019
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8. Dietary fiber and zinc additives on performance and intestinal health of Escherichia coli challenged piglets
ABSTRACT This study aimed to evaluate the effects of zinc oxide and a low level of encapsulated zinc oxide, with or without dietary fiber, on the performance and intestinal health of weaned piglets. A total of 112 piglets were used, divided into four treatment groups: basal diet with zinc oxide (ZnO); basal diet with zinc oxide and dietary fiber (ZnO+DF); ba
Sci. agric. (Piracicaba, Braz.). Publicado em: 02/09/2019
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9. Phenolic Profile, Essential Oil Composition and Bioactivity of Lasia spinosa (L.) Thwaites
Abstract Lasia spinosa (L.) Thwaites is a widely used ethnomedicinal plant in Bangladesh. In this study, we investigated phenolic contents, volatile compounds and fatty acids, and essential oil components of extracts prepared from aerial parts of the plant. The main volatile compounds were methyl ester of oleic acid, palmitic acid and stearic acid as determi
Braz. arch. biol. technol.. Publicado em: 12/08/2019
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10. Do live or inactive yeasts improve cattle ruminal environment?
ABSTRACT This research was conducted to investigate the effect of live and inactive sugarcane yeast on beef cattle voluntary intake, apparent digestibility of nutrients, ruminal pH, volatile fatty acids (VFA) concentrations, and ruminal ammonia. Five rumen-cannulated Nellore heifers were distributed in a 5×5 Latin square design, with five experimental perio
R. Bras. Zootec.. Publicado em: 22/07/2019
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11. Fatty acids stability in goat yoghurt
RESUMO: A avaliação da estabilidade de ácidos graxos (ags) em produtos lácteos submetidos ao processamento tecnológico de leite é importante para as determinações subsequentes do valor nutricional. O objetivo do estudo foi avaliar a composição de fa no leite e seus produtos lácteos e explorar as diferenças no perfil de fa encontradas no iogurte e
Cienc. Rural. Publicado em: 10/07/2019
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12. The addition of the thermophilic esterase EST2 influences the fatty acids and volatile compound profiles of semi hard cheeses
Abstract During cheese ripening the hydrolytic activities of proteases and lipases are essential to develop typical flavours; usually these activities come from lactic bacteria. A way to increase cheese flavour and/or to reduce the time of ripening is the addition of exogenous enzymes during cheese making. Actually some commercial lipases are used in cheese
Food Sci. Technol. Publicado em: 29/11/2018