New from Journal of the American Oil Chemists' Society: Effect of microwave frying on the physicochemical properties of palm olein and French fries
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Celebrate our 100th volume! New from Journal of the American Oil Chemists' Society: X‐ray characterization of three possible edible oleogelators: Experiment and theory
X‐ray characterization of three possible edible oleogelators: Experiment and theory
aocs.onlinelibrary.wiley.com
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Nice feature in this month’s cover article from AOAC on the practical use for handheld Raman in the rapid screening of edible oils.
Raman spectroscopy for edible oil analysis
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Un video interesante ... How Apple Variety, Yeast Strain, and Dry Hopping Shape the Aroma of Cider Headspace Solid Phase Microextraction Gas Chromatography Mass Spectrometry (HS-SPME-GC-MS) analysis has been previously employed as an efficient and robust method for the detection of trace analytes in a wide variety of foods and beverages. However, the many variables that influence the volatile organic compounds (VOCs) released by cider beverages remain to be thoroughly examined. These include apple variety, yeast strain, and maturation techniques such as dry hopping. Undergraduate research students at Fort Lewis College collaborated with local orchards and cideries in Montezuma County Colorado to prepare ciders controlling for and sequentially altering all of these variables to better understand their impact on final cider quality. The HS-SPME-GC-MS analyses of these ciders reveal the specific esters, higher alcohols, and terpenes that comprise cider aroma. https://lnkd.in/dahct8Tp
Shaping the Aroma of Cider | Agilent
agilent.com
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Celebrate our 100th volume! New from Journal of the American Oil Chemists' Society: Impact of development periods on chemical properties and bioactive components of safflower (Carthamus tinctorius L.) varieties
Impact of development periods on chemical properties and bioactive components of safflower (Carthamus tinctorius L.) varieties
aocs.onlinelibrary.wiley.com
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This presentation covers the analysis of beer hop fragrance using low energy electron ionization (EI) to identify low level polyfunctional thiols. Thiols are normally perceived as an off odor or undesirable characteristic, but in the right concentration positive perceived aroma can be achieved. Several beer hops were analyzed in two different forms: whole cone and pellets, to correlate any difference of the volatile compounds if the processing of the hop can change the composition. The ability to ionize and detect these low-level compounds, and the increased degrees of confirmation, can provide higher confidence in these identifications. The low energy EI, high resolving power, and data analysis tools used provided high confidence in finding and identifying the compounds. Read more : https://lnkd.in/dsww2wuW
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Founder @ Foodscito | PhD in Food Science, Certified Master Trainer of Food Processing@ Skill India, Certified FosTac Trainer,Inspire Fellow, Ex-Technical Officer @FSSAI,Master in Food Safety & Risk Analysis @UCD, Dublin
Title: Properties of Sugars- Part I Description: Food Science Fundamentals Food Chemistry Lecture-13 Let's understand about the Properties of carbohydrates through conceptual learning of stereoisiomers, asymmetric carbon, & optical activity. Let's analyze these concepts through appropriate examples in a simplified manner. https://lnkd.in/dg7d6Sgh
Properties of Sugars Part I
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New published article in Food Analytical Methods journal : ICP-OES Method for the Determination of Trace Metals in Nori Seaweed: Application for the Analysis of Different Samples from Different Countries
ICP-OES Method for the Determination of Trace Metals in Nori Seaweed: Application for the Analysis of Different Samples from Different Countries - Food Analytical Methods
link.springer.com
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For in depth details on chemicaly modified starches, read our chapter in book entitled "Advanced Research in Starch" published by Springerlink. Thanks to my team members Salman Haider Marium Shaikh Nusrat Zehra Natasha Butt https://lnkd.in/dpAZ4tUK
Chemical Crosslinking, Acid Hydrolysis, Oxidation, Esterification, and Etherification of Starch
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Poultry Nutrition Expert | Feed Technology Consultant | Poultry Flocks Manager | Poultry Nutrition Researcher |
𝔸𝕝𝕫𝕒𝕨𝕢𝕒𝕣𝕚 𝕋𝕖𝕔𝕙𝕟𝕚𝕔𝕒𝕝 ℙ𝕠𝕚𝕟𝕥 It is true that corn, as a feed raw material, may come from the same source. But...it doesn't have the same physical quality. In the picture below, there is a comparison of poor quality corn (left) versus good quality (right), in addition to the smell, color, and damage to the kernel, with a high possibility of a decrease in nutritional value according to the shape. Therefore, the physical sensory examination is one of the important indicators for judging quality as well 🧐🧐🧐 ♡ While we should not overlook the importance of the results of chemical laboratory tests for mycotoxins. #Thanks_for @Mohammed_Ibrahim #Delta_Misr
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For those with drain problems like build-up of fats oils and greases, drain clogs, or drain blockages, drain products like drain maintainers and drain openers are a necessity. With this video, you'll be able to consider both the pros and cons of eco-friendly drain products as State's Principal Scientist Herb Schrieber discusses topics like price, functional limit and composition.
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