Lipid oxidation is a very complex and important event threatening the quality of foods
especially of those containing highly unsaturated fats. Fish are the main source of …

A panorama of sample preparation methods has been composed from 481 references, with
a highlight of some promising methods fast developed during recent years and a somewhat …

The carbonyl function of volatile aldehydes is discussed from methodological point of view
(reactivity and analysis method). From this presentation, an inventory of volatile aldehydes …

Even with the emergence of advanced techniques of separation and identification, it is rarely
possible to analyse food without manipulation. The traditional techniques for sample …

The volatile compounds of wild gilthead sea bream (Sparus aurata) were analyzed by
sensory and instrumental analyses. Simultaneous distillation and extraction (SDE) with …

Cultured and wild sea bream were compared for differences in their volatile components
over a 23 day storage period in ice. A total of 60 compounds in cultured and 78 compounds …

In the last years, supercritical fluid chromatography (SFC) has increased its acceptance
between scientists. The unique selectivity, short analysis times, low consumption of organic …

Abstract Changes in volatile compounds were monitored in whiting (Merlangius merlangus),
cod (Gadus morhua) and mackerel (Scomber scombrus) and related to spoilage. Data are …

Supercritical extraction from solid substrate using carbon dioxide as solvent, with or without
the addition of cosolvent, has proved to be technically feasible. The relatively high …

摘要畜禽肉是我国动物性食品消费的主要组成部分, 包括猪肉, 牛肉, 羊肉, 鸡鸭鹅肉, 兔肉等.
畜禽肉通常都具有一定的腥味, 如果加工不当会影响到产品品质进而影响到消费者对产品的接受 …