Effect of water content on volatile compounds derived from soybean oils in cans

1990 ◽  
Vol 67 (2) ◽  
pp. 96-100 ◽  
Author(s):  
Chung-May Wu ◽  
Su-Er Liou
Keyword(s):  
Water Content ◽  
Volatile Compounds ◽  
Soybean Oils ◽  
Effect Of Water

EFFECT OF WATER CONTENT ON PROPERTIES OF Na2O, 3SiO2 GLASSES

1982 ◽  
Vol 43 (C9) ◽  
pp. C9-455-C9-458 ◽  
Author(s):  
M. Takata ◽  
M. Tomozawa ◽  
J. Acocella ◽  
J. Molinelli ◽  
C. Y. Erwin ◽  
...  
Keyword(s):  
Water Content ◽  
Effect Of Water

Effect of water content on microwave dielectric properties of building materials

2020 ◽  
Vol 263 ◽  
pp. 120107
Author(s):  
Romain Damez ◽  
Philippe Artillan ◽  
Arthur Hellouin de Menibus ◽  
Cédric Bermond ◽  
Pascal Xavier
Keyword(s):  
Dielectric Properties ◽  
Water Content ◽  
Building Materials ◽  
Microwave Dielectric Properties ◽  
Effect Of Water ◽  
Microwave Dielectric

Effect of water content on solute transport in a porous medium containing reactive micro-aggregates

1998 ◽  
Vol 33 (1-2) ◽  
pp. 211-230 ◽  
Author(s):  
Claudia Fesch ◽  
Peter Lehmann ◽  
Stefan B. Haderlein ◽  
Christoph Hinz ◽  
René P. Schwarzenbach ◽  
...  
Keyword(s):  
Porous Medium ◽  
Solute Transport ◽  
Water Content ◽  
Effect Of Water

Effect of Microwave Treatment on the Profile of Volatile Compounds and Characteristics of White Pepper (Piper nigrum L.) Essential Oil

2021 ◽  
Vol 5 (1) ◽  
pp. 54-63
Author(s):  
Atma Elfahdi - Elfahdi
Keyword(s):  
Antioxidant Activity ◽  
Essential Oil ◽  
Essential Oils ◽  
Water Content ◽  
Volatile Compounds ◽  
Microwave Treatment ◽  
Piper Nigrum ◽  
Hammer Mill ◽  
White Pepper ◽  
Cell Tissue

Microwave treatment on white pepper was conducted to damage cell tissue to facilitate the distillation and increase the yield of essential oils. The research objective was to determine the effect of pepper varieties and microwave treatment on the profiles of volatile compounds and the characteristics of white pepper essential oils. The research was conducted with 50 grams of white pepper placed into a 15 cm diameter petri dish and put in a microwave oven at the power of 600 watts for 90 seconds then white pepper milled by hammer mill. Essential oils were obtained using the water distillation method then were tested for their characteristics and compounds using Gas chromatography-Mass Spectrometry (GC-MS). White pepper was analyzed using the water content, piperine content, and its cell tissue microstructure was analyzed using Scanning Electron Microscope (SEM). The results showed that different pepper as accession produced different profiles of volatile compounds, characteristics, and antioxidant activity (p<0.05). The number of volatile compounds of white pepper essential oils identified by GC-MS was 42, where the largest compound was β-caryophyllene (50.51%). Microwave treatment damaged the cell wall of white pepper, lowered water content (17.43%), increased piperine content (10.57%) and essential oil yield (25%), and changed the profiles of volatile compounds of essential oils of Lampung daun lebar accession. Color became bluer (b*value rises by 201.99%), increased specific gravity (1.27%) and antioxidant activity (7.4%), decreased solubility in 95% ethanol (17.95%) and acid number (20.8%) while the refractive index was not affected by pepper accessions and microwave treatment.

scholarly journals Effect of water content and temperature onCarica papayalipase catalyzed esterification and transesterification reactions

2003 ◽  
Vol 10 (5-6) ◽  
pp. 400-404 ◽  
Author(s):  
Fabrice Turon ◽  
Yanis Caro ◽  
Pierre Villeneuve ◽  
Michel Pina ◽  
Jean Graille
Keyword(s):  
Water Content ◽  
Effect Of Water

Effect of water content in a canned food on voluntary food intake and body weight in cats

2011 ◽  
Vol 72 (7) ◽  
pp. 918-923 ◽  
Author(s):  
Alfreda Wei ◽  
Andrea J. Fascetti ◽  
Cecilia Villaverde ◽  
Raymond K. Wong ◽  
Jon J. Ramsey
Keyword(s):  
Body Weight ◽  
Food Intake ◽  
Water Content ◽  
Canned Food ◽  
Effect Of Water ◽  
Voluntary Food Intake
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