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Articles 1 - 4 of 4
Full-Text Articles in Food Chemistry
Comparison Of Artificial Flavors In Commercial Products And Actual Natural Flavor Via Gas Chromatography Mass Spectroscopy Data., Randi Jasmine Sluss
Comparison Of Artificial Flavors In Commercial Products And Actual Natural Flavor Via Gas Chromatography Mass Spectroscopy Data., Randi Jasmine Sluss
Electronic Theses and Dissertations
In this research project, real natural strawberries bought from different local sources were profiled by gas chromatography-mass spectroscopy (GCMS). These profiles were then used as a reference to compare GCMS profiles of commercial artificial strawberry flavor products such as strawberry flavored Cool Splashers™, Gatorade®, and Aquacal® flavored water. The chromatograms obtained were patterned using simple visual observations, scatter plot designs, Mann-Whitney U Test, and correlation coefficients. The artificially flavored commercial products tend to have simpler chromatograms. The Burger King® milkshake, Gatorade®, and Hi-C® are the most similar to that of the natural strawberry flavor. Their correlation coefficients are 0.972, 0.870, …
Reversed-Phase Hplc Determination Of Alliin In Diverse Varieties Of Fresh Garlic And Commercial Garlic Products., Aaron Kwaku Apawu
Reversed-Phase Hplc Determination Of Alliin In Diverse Varieties Of Fresh Garlic And Commercial Garlic Products., Aaron Kwaku Apawu
Electronic Theses and Dissertations
Alliin is a predominant flavor precursor in garlic cloves. It interacts with the enzyme alliinase when garlic cloves are crushed, cut, or chewed to produce allicin, an unstable thiosulfinate that is the main biologically active component of fresh crushed garlic. Biological functions and health benefits of garlic include reduction of cancer risk in humans, improving immune system, and anti-microbial, anti-oxidant, and anti-hypertensive activities. The quality of fresh garlic and garlic products is usually related to its alliin content and allicin release potential. This research presents a simple, rapid, and precise HPLC method for alliin determination. It involves the use of …
A Comparative Study Of High-Linoleic Acid Vegetable Oils For The Production Of Conjugated Linoleic Acid, Whitney Gammill
A Comparative Study Of High-Linoleic Acid Vegetable Oils For The Production Of Conjugated Linoleic Acid, Whitney Gammill
Inquiry: The University of Arkansas Undergraduate Research Journal
Conjugated linoleic acid (CLA) has anti-carcinogenic, anti-diabetic, and anti-atherogenic properties and is present in very small quantities in dairy and beef products. Obtaining optimum dietary CLA levels from these sources requires an undesirable increased intake of saturated fat A 20% CLA soy oil has been produced by UV photoisomerization of linoleic acid (LA) in soy oill, which is naturally low in saturated fat. However, no other high LA vegetable oils have been studied for their potential as CLA-rich oils. The objectives of this research were to: 1) commpare flax, sunflower, corn, soy and high LA safflower oils as sources of …
Letter From The Dean, Lalit Verma
Letter From The Dean, Lalit Verma
Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences
No abstract provided.