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Influence of Saccharomyces cerevisiae strain on the profile of volatile organic compounds of blossom honey mead
honeywine yeast sensory profile
2015/7/28
The influence of yeast strain on the volatile profile of meads fermented from blossom honey using three different Saccharomyces cerevisiae var. bayanus strains was evaluated. Meads were analysed by me...
Volatile organic compounds as biomarkers of the freshness of poultry meat packaged in a modified atmosphere
VOCs gas chromatography/mass spectrometry argon atmosphere
2014/2/25
The volatile organic compounds (VOCs) in the packing of chicken meat in a modified atmosphere was qualitatively and quantitatively evaluated. The total number of 72 samples of chicken hindquarters wer...
Volatile Organic Compounds in Naturally Fermented Milk and Milk Fermented Using Yeasts, Lactic Acid Bacteria and Their Combinations As Starter Cultures
fermented milk starter culture volatile organic compounds
2009/3/4
The volatile organic compounds present in 18 Zimbabwean naturally fermented milk (amasi) samples and those produced by various yeasts, lactic acid bacteria (LAB) and yeast/ LAB combinations were deter...