Conventional production of instant coffee is based on solubilisation of polysaccharides present in roasted coffee. Higher process temperatures increase the solubilisation yield, but also lead to carbohydrate degradation and formation of undesirable volatile compounds. Enzymatic hydrolysis of roasted coffee is an alternative to minimize carbohydrate degradation. In this work, products obtained f...

The rancidity of rice bran is predominantly triggered by lipophilic enzyme activities. Bran stabilisation and defatting are the typical processes to inactivate that cause rancidity. However, little known about how this impacts development volatile compounds related odour in bran. effects post-milling process on secondary oxidation during storage were investigated. Based identified metabolites, ...

in this research, zeolite-tio2 nanocomposite was prepared for degradation of dibenzothiophene as a typical aromatic organosulfur compound of transportation fuels.the synthesized tio2 was immobilized on the surface of clinoptilolite by solid state dispersion (ssd) method. the nanocomposite was then characterized by xrd, ftir, tem and sem techniques. photodegradation of dibenzothiophene in n-hexa...

Infant formula has a fatty acid composition that meets the needs of the neonates for unsaturated fatty acids.These fatty acids are of major importance during this period of life in which the brain and retina are developing, and will therefore have an influence upon visual acuity and learning abilities. Oxygen reacts readily with unsaturated fatty acids, so that every time these compounds are ha...

We present a procedure for the profiling of the volatile carboxylic acids and neutral compounds in blood or urine using the direct injection of the acidified sample into a gas chromatograph interfaced with a mass spectrometer by a jet separator. The non-volatile components remain at the head of the SP-1000 column while the volatile components move through the column. Up to sixty physiological s...

Infant formula has a fatty acid composition that meets the needs of the neonates for unsaturated fatty acids.These fatty acids are of major importance during this period of life in which the brain and retina are developing, and will therefore have an influence upon visual acuity and learning abilities. Oxygen reacts readily with unsaturated fatty acids, so that every time these compounds are ha...

The development of flavor and browning in thermally treated foods results mainly from the Maillard reaction and lipid degradation but also from the interactions between both reaction pathways. To study these interactions, we analyzed the volatile compounds resulting from model reactions of lysine or glycine with aldehydes originating from lipid oxidation [hexanal, (E)-2-hexenal, or (2E,4E)-deca...