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  • 1
    Electronic Resource
    Electronic Resource
    Technique for Collection of Food Volatiles for Gas Chromatographic Analysis (1960)
    s.l. : American Chemical Society
    Analytical chemistry 32 (1960), S. 1534-1534 
    Details
    ISSN: 1520-6882
    Source: ACS Legacy Archives
    Topics: Chemistry and Pharmacology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1021/ac60167a049
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  • 2
    Electronic Resource
    Electronic Resource
    An Injection System for Gas Chromatography (1960)
    s.l. : American Chemical Society
    Analytical chemistry 32 (1960), S. 1534-1534 
    Details
    ISSN: 1520-6882
    Source: ACS Legacy Archives
    Topics: Chemistry and Pharmacology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1021/ac60167a048
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    Paper (German National Licenses)
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  • 3
    Electronic Resource
    Electronic Resource
    Specificity in Thermal Hydrolysis of Triglycerides (1968)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 33 (1968), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: SUMMARY— Samples of triglycerides and triglyceride mixtures were heated in the presence of water under controlled conditions and the released fatty acids quantitatively analyzed by gas chromatography. Experiments with both a mixture of monoacyl-triglycerides and glycerides with equimolar amounts of randomly distributed fatty acids showed a preference for the hydrolysis of the shorter chain and the unsaturated fatty acids. The C4, C8, C12, and C18:1, fatty acids were used in the above mixtures. A trilaurin, in which the fatty acid in the P-position is labelled with C14, was synthesized. When the free acids released by heat were analyzed by a combination gas chromatographic-radioactivity detector system, no evidence for a positional specificity was apparent.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1968.tb01373.x
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  • 4
    Electronic Resource
    Electronic Resource
    The Volatile Components of Irradiated Beef and Pork Fats (1969)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 34 (1969), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Samples of beef and pork fats were irradiated under vacuum at seven doses ranging from 0.5 to 6.0 megarads. Of the components produced by irradiation, 41 were identified by gas chromatography and mass spectrometry. These include a series of n-alkanes, 1-alkenes, internally unsaturated alkenes and alkadienes. The latter two groups of compounds have not been reported previously in meats or meat fats. In addition, hexadecanal, octadecanal and octadecenal were found to be produced in relatively large quantities by irradiation. Quantitative data showed that a definite relationship exists between the volatile pattern and ther fatty acid composition of the irradiated material. Flavor thershold values of the unsaturated classes of hydrocarbons vary widely among themselves but are much lower than those of the n-alkanes.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1969.tb10358.x
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  • 5
    Electronic Resource
    Electronic Resource
    THERMAL DECOMPOSITION OF SOME AMINO ACIDS. Valine, Leucine and lsoleucine (1974)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 39 (1974), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1974.tb07274.x
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  • 6
    Electronic Resource
    Electronic Resource
    THERMAL INTERACTION OF AMINO ACIDS AND TRIGLYCERIDE Valine and Tricaproin (1974)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 39 (1974), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1974.tb07276.x
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  • 7
    Electronic Resource
    Electronic Resource
    THE NATURE OF FATTY ACIDS AND CAPSANTHIN ESTERS IN PAPRIKA (1971)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 36 (1971), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: SUMMARY– The triglycerides present in whole ground paprika and paprika pods were extracted and hydrolyzed. The fatty acids were methylated, separated by gas chromatography and identified by mass spectrometry. The whole paprika and pods, respectively, contained approximately 66 and 45% linoleic acid, 14 and 19% palmitic acid, 12 and 14% oleic acid and 5 and 17% linolenic acid. Small quantities of myristic and lauric acids and traces of capric, stearic and palmitoleic acids also were present. Capsanthin, which amounted to 35% of the total carotenoids, occurred as the dilaurate ester. It was isolated from paprika by thin-layer chromatography after interesterification of the triglycerides. Capsanthin dilaurate, synthesized in the laboratory, gave identical Rf value and infrared and visible spectra to those of the naturally occurring compounds.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1971.tb02045.x
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  • 8
    Electronic Resource
    Electronic Resource
    Effect of Heating Temperature and Time on the Volatile Oxidative Decomposition of Linolenate (1982)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 47 (1982), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Ethyl linolenate, was thermally oxidized at 70°C, 180°C, 250°C in a closed system in the presence of atmospheric oxygen. On the basis of the peroxide curve obtained at each of the three temperatures, three heating times were chosen for the analysis of the volatile decomposition products. These products were identified by gas chromatography-mass spectrometry. The qualitative pattern of the volatile decomposition products was the same for all treatments. Nine of the products were consistent with compounds predicted from cleavage of the conjugated linolenate hydroperoxides, with the C9 oxo-ester and the C8 ethyl ester produced in the largest amounts. Other predicted products were not detected and were hypothesized to undergo further degradations. Although the major effect of temperature was found to be a quantitative one, it was difficult to relate the amounts of oxidation products directly to a temperature- dependent preferential hydroperoxide scission.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb12705.x
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  • 9
    Electronic Resource
    Electronic Resource
    THERMAL DECOMPOSITION OF SOME AMINO ACIDS. Alanine and β-Alanine (1974)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 39 (1974), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1974.tb07275.x
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  • 10
    Electronic Resource
    Electronic Resource
    SEED LIPIDS OF THE MIRACLE FRUIT (SYNSEPALUM DULCIFICUM) (1977)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food biochemistry 1 (1977), S. 0 
    Details
    ISSN: 1745-4514
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: The lipids from the Miracle Fruit seeds comprised 10.15% of the dry weight. The neutral lipids, phospholipids and glycolipids were separated by silicic acid chromatography and the fatty acid composition of each fraction determined. The non-saponifiable lipids, amounting to 1.6% of the neutral lipids were separated into several fractions by thin-layer chromatography and the components of each analyzed by combined gas chromatography-mass spectrometry. The hydrocarbon fraction contained the n-alkane series from C17 to C32 with the C29 and C31 members present in relatively large quantities.The major triterpene alcohols were α-and β-amyrin and the major sterol was identified as δ7 spinasterol. Two short-chain alchols were also present.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4514.1977.tb00179.x
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