The anabolism of volatile compounds during the pasteurization process of sea buckthorn () pulp.

Unlabelled: Pasteurization (PS) causes the abnormal changes in volatiles and off-flavors in juices and limit the commercial production of juices. Herein, the first study on the biochemical reaction of volatile and nonvolatile compounds in response to PS factors during the process of sea buckthorn pulp (SBP) was evaluated. Processing conditions (mainly 80 °C for 20 min) had significant effects on the volatile and nonvolatile compounds.

Screening and Mechanism of Novel Angiotensin-I-Converting Enzyme Inhibitory Peptides in Seed Meal: A Computer-Assisted Experimental Study Method.

Angiotensin-I-converting enzyme (ACE) inhibitors are used extensively to control hypertension. In this study, a computer-assisted experimental approach was used to screen ACE-inhibiting peptides from seed meal (XSM). The process conditions for XSM hydrolysis were optimized through the orthogonal experimental method combined with a database.

Harsh Sensitivity and Mechanism Exploration of an Antibacterial Peptide Extracted from Walnut Oil Residue Derived from Agro-Industrial Waste.

Walnut ( L.) cake meal constitutes a significant amount of solid byproduct from the production of walnut oil, comprising more than 40% protein. However, it is usually not well utilized.

Impact of UHT processing on volatile components and chemical composition of sea buckthorn (Hippophae rhamnoides) pulp: A prediction of the biochemical pathway underlying aroma compound formation.

The effects of ultrahigh-temperature sterilization (UHT) on the volatile components and chemical composition of sea buckthorn pulp (SBP) were evaluated firstly. UHT had significant effects on the volatiles of SBP (mainly occurring at 140 °C for 2 s and 4 s), in which 140 °C for 2 s resulted in a decrease of 3.48% and 14.

Roasting intervention for the volatile composition of three varieties of nuts originating from Torreya yunnanensis.

For the first time, the volatiles of three varieties of fresh and roasted Torreya yunnanensis nuts were investigated by solid-phase microextraction-gas chromatography-mass spectrometry. The results indicated that roasting had the greatest effect on the volatiles of millet capsules. Fresh nuts had many terpenes, esters, and aldehydes, while roasting led to the formation of pyrazines and furans.