Ancheng Zhou

Works (3)

Updated: July 5th, 2023 16:03

2000 journal article

Development of oxidized odor and volatile aldehydes in fermented cucumber tissue exposed to oxygen

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 48(2), 193–197.

By: A. Zhou n, R. McFeeters n & H. Fleming n

author keywords: Cucumis sativus; pickle; Lactobacillus plantarum; lipoxygenase; lipid oxidation
MeSH headings : Aldehydes; Cucumis sativus; Fermentation; Gas Chromatography-Mass Spectrometry; Lactobacillus; Odorants; Oxidation-Reduction; Oxygen; Volatilization
TL;DR: Results indicated that the formation of aldehydes in oxygen was due to nonenzymatic reactions, and Sensory evaluation of oxidized odor was correlated with the increase in aldehyde concentrations. (via Semantic Scholar)
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Source: Web Of Science
Added: August 6, 2018

2000 journal article

Inhibition of formation of oxidative volatile components in fermented cucumbers by ascorbic acid and turmeric

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 48(10), 4910–4912.

By: A. Zhou n, R. McFeeters n & H. Fleming n

author keywords: GC-MS; hexanal; Curcuma longa; tartrazine; curcumin
MeSH headings : Ascorbic Acid / chemistry; Cucumis sativus / chemistry; Curcumin / chemistry; Fermentation; Gas Chromatography-Mass Spectrometry; Oxidation-Reduction; Volatilization
TL;DR: Two naturally occurring antioxidants, ascorbic acid and turmeric, were effective in inhibiting formation of oxidative aldehydes when slurries of fermented cucumber tissue were exposed to oxygen. (via Semantic Scholar)
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6. Clean Water and Sanitation (OpenAlex)
Source: Web Of Science
Added: August 6, 2018

1998 journal article

Volatile compounds in cucumbers fermented in low-salt conditions

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 46(6), 2117–2122.

By: A. Zhou n & R. McFeeters n

author keywords: Cucumis sativus; gas chromatography; mass spectrometry; Lactobacillus plantarum; Cucurbitaceae
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Source: Web Of Science
Added: August 6, 2018

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