Works (6)
Updated: July 5th, 2023 16:03
2004 journal article
Microstructure of peanut (Arachis hypogaea L. cv. 'NC 7') cotyledons during development
LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY, 37(4), 439–445.
author keywords: seed development; protein body; lipid body; starch grain
TL;DR:
The primary factors, namely, cell size and type of storage substances synthesized, which contributed to the differences occurring in the microstructure of cotyledonary cells at the selected developmental stages prior to and during maturation are described.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
2. Zero Hunger
(OpenAlex)
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2004 journal article
The microstructure of almond (Prunus dulcis (Mill.) D.A. Webb cv. 'Nonpareil') cotyledon
LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY, 37(3), 317–322.
author keywords: protein body; lipid body; light microscopy; scanning electron microscopy; transmission electron microscopy
TL;DR:
Almond cotyledon surfaces were characterised to describe internal and subcellular organisation and the embryo consisted primarily of parenchymal tissue with relatively thin cell walls and provascular tissue.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
15. Life on Land
(OpenAlex)
Source: Web Of Science
Added: August 6, 2018
2001 journal article
Effect of various dairy packaging materials on the headspace analysis of ultrapasteurized milk
JOURNAL OF DAIRY SCIENCE, 84(4), 774–783.
author keywords: ultrapasteurized milk; packaging materials; headspace analysis
MeSH headings : Animals; Cattle; Chromatography, Gas / methods; Chromatography, Gas / veterinary; Colony Count, Microbial; Female; Food Handling / methods; Food Packaging / instrumentation; Food Preservation / methods; Hot Temperature; Milk / chemistry; Sulfur Compounds / analysis; Taste; Temperature; Time Factors; Volatilization
TL;DR:
Gas chromatographic headspace analysis for sulfur compounds showed that hydrogen sulfide, methanethiol, and dimethyl sulfide were detected in milk processed at 140.6 degrees C and the hammy or cardboardy flavor intensified with storage time, and all of the cooked flavor dissipated at wk 10.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
14. Life Below Water
(OpenAlex)
Source: Web Of Science
Added: August 6, 2018
1998 journal article
Fractionation and characterization of a protein fraction producing off-flavor volatiles in peanut seed
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 46(6), 2130–2135.
author keywords: amino acids; electrophoresis; fatty acids; fractionation; lipoprotein; off-flavor; peanut; protein
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
1998 journal article
Identification of heat sensitive proteins during roasting of peanut seed
JOURNAL OF FOOD QUALITY, 21(6), 485–496.
onlinelibrary.wiley.com (publisher PDF)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
1998 journal article
Roasted peanut flavor and related compositional characteristics of peanut kernels of spring and fall crops grown in Taiwan
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 46(8), 3220–3224.
author keywords: peanut; peanut flavor; growing season; free amino acid; headspace analysis; pyrazine; GC-MS
TL;DR:
In compositional analyses of the sound and mature kernels, the ratio of the contents of typical and atypical flavor precursors of free amino acids (T:AT) was higher while the sucrose content was lower in the kernels of Fall crops than those of Spring crops.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
2. Zero Hunger
(OpenAlex)
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
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