The Infona portal uses cookies, i.e. strings of text saved by a browser on the user's device. The portal can access those files and use them to remember the user's data, such as their chosen settings (screen view, interface language, etc.), or their login data. By using the Infona portal the user accepts automatic saving and using this information for portal operation purposes. More information on the subject can be found in the Privacy Policy and Terms of Service. By closing this window the user confirms that they have read the information on cookie usage, and they accept the privacy policy and the way cookies are used by the portal. You can change the cookie settings in your browser.
The objective of this work was to evaluate the use of a direct analysis technique (SIFT-MS) to measure the lipid oxidation process in beef meat packed under high oxygen atmosphere and compare it to conventional techniques such as gas chromatography–mass spectrometry analysis and TBARS values. Meat samples from two suppliers were selected and packaged under the same atmosphere conditions. The fatty...
The generation of aroma compounds through the curing process of dry fermented sausages was studied. The most important aroma compounds were determined using their odour-activity values (OAVs). The compound quantification in the headspace (HS) was carried out by solid phase microextraction (SPME) and the total concentration in the sausage by multiple headspace SPME (multiple HS-SPME) using gas chromatography...
Set the date range to filter the displayed results. You can set a starting date, ending date or both. You can enter the dates manually or choose them from the calendar.