相关实验视频

Updated: Jun 7, 2025

Fruit Volatile Analysis Using an Electronic Nose
11:02

Fruit Volatile Analysis Using an Electronic Nose

Published on: March 30, 2012

21.3K

结构化水果立方体零食 BRS维多利亚葡萄与晚宴果:的成分和感官属性

Yara Paula Nishiyama-Hortense1,2, Carolina Olivati1,2, Victoria Diniz Shimizu-Marin1

  • 1Institute of Biosciences, Humanities and Exact Sciences (Ibilce), Campus São José do Rio Preto, São Paulo State University (UNESP), Rua Cristóvão Colombo n° 2265, São José do Rio Preto 15054-000, Brazil.

Molecules (Basel, Switzerland)
|November 9, 2024
PubMed
概括

这项研究创建了一个天然的水果立方零食从葡萄和果没有添加糖或合物. 果零食保留了重要的化合物,并获得了高度的感官接受.

关键词:
巴西的混合葡萄葡萄.这就是HPLC-DAD-ESI-MSn.它们是安托西安氨酸.黄醇 (Flavonols) 是一种类型的黄.基胺酸衍生物的基胺酸衍生物天然零食是一种天然的零食.利率适用于所有的人.

更多相关视频

Profiling Volatile Compounds in Blackcurrant Fruit using Headspace Solid-Phase Microextraction Coupled to Gas Chromatography-Mass Spectrometry05:29

Profiling Volatile Compounds in Blackcurrant Fruit using Headspace Solid-Phase Microextraction Coupled to Gas Chromatography-Mass Spectrometry

Published on: June 9, 2021

3.7K
The Terroir Concept Interpreted through Grape Berry Metabolomics and Transcriptomics13:02

The Terroir Concept Interpreted through Grape Berry Metabolomics and Transcriptomics

Published on: October 5, 2016

10.4K

相关概念视频

Fruit Development, Structure, and Function01:58

Fruit Development, Structure, and Function

Fruits form from a mature flower ovary. As seeds develop from the ovules contained within, the ovary wall undergoes a series of complex changes to form fruit. In some fruits, such as soybeans, the ovary wall dries; in other fruits, such as grapes, it remains fleshy. In some cases, organs other than the ovary contribute to fruit formation; such fruits are called accessory fruits.
22.1K
Gustation01:43

Gustation

Gustation is a chemical sense that, along with olfaction (smell), contributes to our perception of taste. It starts with the activation of receptors by chemical compounds (tastants) dissolved in the saliva. The saliva and filiform papillae on the tongue distribute the tastants and increase their exposure to the taste receptors.
47.6K
Taste Buds and Receptors01:20

Taste Buds and Receptors

Gustation, or the sense of taste, is intrinsically linked to the anatomical structures located on the tongue. This organ's surface, along with the entirety of the oral cavity, is adorned with stratified squamous epithelium. Evident on the tongue are elevated structures known as papillae (singular = papilla), which house the mechanisms for the transduction of gustatory stimuli. Four distinct types of papillae exist, each identified by their unique morphological attributes: the circumvallate,...
1.9K
Acid Strength and Molecular Structure03:05

Acid Strength and Molecular Structure

Binary Acids and Bases
In the absence of any leveling effect, the acid strength of binary compounds of hydrogen with nonmetals (A) increases as the H-A bond strength decreases down a group in the periodic table. For group 17, the order of increasing acidity is HF < HCl < HBr < HI. Likewise, for group 16, the order of increasing acid strength is H2O < H2S < H2Se < H2Te. Across a row in the periodic table, the acid strength of binary hydrogen compounds increases with...
30.8K
Moisture Content and Bulking of Aggregate01:10

Moisture Content and Bulking of Aggregate

The moisture content of aggregates is a crucial factor in construction, particularly in concrete mixing, as it influences the total water required in the mix. Moisture content represents the water coated on the exterior surface of the aggregate existing in a saturated and surface-dry condition. The total water content of a moist aggregate is the sum of its moisture content and water absorption.
When aggregates are exposed to rain or sit in stockpiles, they absorb moisture, which must be...
132
Products of the Citric Acid Cycle00:53

Products of the Citric Acid Cycle

The cells of most organisms—including plants and animals—obtain usable energy through aerobic respiration, the oxygen-requiring version of cellular respiration. Aerobic respiration consists of four major stages: glycolysis, pyruvate oxidation, the citric acid cycle, and oxidative phosphorylation. The third major stage, the citric acid cycle, is also known as the Krebs cycle or tricarboxylic acid (TCA) cycle.
98.4K