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Mostrando ítems 1-5 de 5

Abatement of Particulate Matter Emission in Broiler Houses Using an Optimized Oil Spraying Method

Winkel, A.; Cambra López, María; Groot Koerkamp, PWG; Ogink, Nico; Aarnink, André Johannes Antonius (American Society of Agricultural and Biological Engineers, 2014)

[EN] In this follow-up study, we investigated effects of two rapeseed oil application rates (8 or 16 mL m-2 d-1) in combination with two spraying frequencies (daily or every other day) in four oil treatments: 8 mL m-2 (24 ...
Hedonic judgments of chemical compounds are correlated with molecular size

Zarzo Castelló, Manuel (MDPI, 2011)

Different psychophysical works have reported that, when a wide range of odors is assessed, the hedonic dimension is the most salient. Hence, pleasantness is the most basic attribute of odor perception. Recent studies suggest ...
Modeling and optimization of sensory changes and shelf-life in vacuum-packaged cooked ham treated by E-beam irradiation

Benedito Fort, José Javier; Cambero, M. I.; Ortuño Cases, Carmen; Cabeza, M. C.; Ordoñez, J. A.; De la Hoz, L. (Elsevier, 2011-03)

[EN] The E-beam irradiation of vacuum-packaged RTE cooked ham was carried out to establish the dose required to achieve the food safety objective (FSO) and to minimize changes in selected sensory attributes. Cooked ham was ...
NON-SMOKY GLYCOSIDE GLYCOSYL TRANSFERASE prevents the release of smoky aroma from Tomato Fruit

Tikunov, Y.M; Molthoff, Jos; De vos, R.C.H; Beekwilder, J; Van Houwelingen, A; Van der Hooft, Justin J. J.; Nijenhuis-de Vries, Mariska; Labrie, C.W; Verkerke, W; Van de Geest, H; Viquez Zamora, Marcela; Presa Castro, Silvia; Rambla Nebot, Jose Luis; Granell Richart, Antonio; Hall, R.D; Bovy, Arnaud G. (American Society of Plant Biologists, 2013-08)

[EN] Phenylpropanoid volatiles are responsible for the key tomato fruit (Solanum lycopersicum) aroma attribute termed "smoky." Release of these volatiles from their glycosylated precursors, rather than their biosynthesis, ...
Significance of osmotic temperature treatment and storage time on physical and chemical properties of a strawberry-gel product

Martín-Esparza, M.E.; Escriche Roberto, Mª Isabel; Penagos Veléz, Lucas; Martínez Navarrete, Nuria (Wiley, 2011-03-02)

[EN] Background: The development of fruit-based foods that maintain the nutritional and sensory properties of fresh fruit may help to stimulate fruit consumption by consumers. The possibility of formulating a fruit-gel ...

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