Wyniki wyszukiwania

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Izolacja i oczyszczanie gamma-glutamylotranspeptydazy z czosnku oraz proby jej zastosowania do wzmacniania aromatu warzyw z rodzaju Allium

100%

Skapska S., Kostrzewa E., Jendrzejczak Z.

Prace Instytutów i Laboratoriów Badawczych Przemysłu Spożywczego

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1999

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tom 54

86-100

2

Changes in the volatiles of coriander and caraway induced by UHP-heat treatment in helium

76%

Skapska S., Bal K., Jendrzejczak Z., Morawski A., Fonberg-Broczek M., Windyga B., Karlowski K.

Herba Polonica

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2004

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tom 50

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nr 3-4

The aim of the study was to investigate the changes in the essential oil constituents of coriander and caraway when treated with UHP and/or elevated temperatures in a helium atmosphere. The UHP and/or heat treatment was conducted for 30 mins at 800 MPa, the temperature range was 60-121°C. The changes in the volatile oil content did not exceed 5% in all the treatment conditions. The pressure and temperature processing altered the composition of the essential oils of spices, which was examined using the GC-MS method. The most important sensory compounds, namely linalool in coriander oil and carvone in caraway oil, were not essentially changed after the processing. The final oil composition was different in the pressurised and not pressurised samples heated at the same temperature.

3

Wplyw wysokiego cisnienia [UHP] i temperatury na zawartosc lotnych skladnikow i piperyny w pieprzu czarnym [Piper nigrum L.]

64%

Skapska S., Kostrzewa E., Jendrzejczak Z., Bal K., Karlowski K., Fonberg-Broczek M., Porowski S., Morawski A.

Herba Polonica

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2002

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tom 48

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nr 3

120-129

Black pepper (Piper nigrum L.) samples kept under argon were decontaminated for 30 min at temperature 60, 80 and 100°C and ultra high pressure (UHP) of 1000 MPa at 60, 80, 100 and 140°C. Changes in the essential oil and piperine content as well as changes in volatile constituents by means of GC and GC-MS were studied. The essential oil content decreased significantly in all treated samples, the losses increased with temperature. Samples subjected to combined high-pressure-heat treatment contained slightly less (5.9-8.3%) essential oil than samples treated only with heat at the same temperature. Piperine content decreased significantly (ca. 20%) only in samples pressurised at 100 and 140°C. Volatiles composition changed after all kind of treatment. Decrease of most of the monoterpenes, minor decrease of sesquiterpenes and increase of α- and γ-terpinen and 1-terpinen-4-ol were observed. High pressure intensified changes in the volatiles composition.

Ograniczanie wyników

2 Herba Polonica

1 Prace Instytutów i Laboratoriów Badawczych Przemysłu Spożywczego

3 Jendrzejczak Z.

3 Skapska S.

2 Bal K.

2 Fonberg-Broczek M.

2 Karlowski K.

2 Kostrzewa E.

2 Morawski A.

1 Porowski S.

1 Windyga B.

1 2004

1 2002

1 1999

Izolacja i oczyszczanie gamma-glutamylotranspeptydazy z czosnku oraz proby jej zastosowania do wzmacniania aromatu warzyw z rodzaju Allium

Changes in the volatiles of coriander and caraway induced by UHP-heat treatment in helium

Wplyw wysokiego cisnienia [UHP] i temperatury na zawartosc lotnych skladnikow i piperyny w pieprzu czarnym [Piper nigrum L.]