An inventory of the most part of sulfur-containing volatile compounds (SCVCs) present in seafood was carried out. These molecules constitute key compounds to understand and improve seafood quality. According to their nature, concentration and environmental parameters (temperature), they can move the overall seafood odor from desirable to rotten. Sulfury odors can also indicate problems in sanit...

Fruits of angiosperms evolved intricate regulatory machinery for sensorial attributes and storage quality after harvesting. Organic acid composition of storage organs forms the molecular and biochemical basis of organoleptic and nutritional qualities with metabolic specialization. Of these, oxalic acid (OA), determines the post-harvest quality in fruits. Tomato (Solanum lycopersicum) fruit has ...

Abstract People are starting to implement a healthy lifestyle with vegetarian consumption pattern. The study aimed determine the importance level between attributes and utility values of each design plant-based meatballs. Furthermore, we compared sensory acceptances prototypes product commercial consisted three stages, which were preliminary survey (n=51), conjoint (n=163), an organoleptic test...

BACKGROUND Dryness of the oral cavity is considered one cause of oral malodor. However, it is unclear which of the factors regulating the wetness of the oral cavity are involved in oral malodor development. This study investigated the effects of salivary flow and oral mucosal moisture on oral malodor. METHODS The study population comprised 119 patients (48 men and 71 women, mean age of 50.6 ±...

The goal of this research was to evaluate the effect of different doses of peroxyacetic acid on the productivity of watercress (Nasturtium officinale R. Br.) cultivated hydroponically using a constant nutritive solution. Green chemistry in protected horticulture seeks compatibility with the environment through the creation of biodegradable byproducts. In hydroponics, appropriate doses of peroxy...

Hand sanitizer is an antiseptic substance that can be used to clean hands. To reduce the chemical content in sanitizers, by using natural ingredients contain antimicrobial ingredients. The this study were lemongrass and cloves. purpose of was determine physical quality (organoleptic, homogeneity), phytochemical effectiveness clove extracts against Staphylococcus aureus bacteria. This uses exper...