214019

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Showing 1-6 of 6 results for "214019" within Papers

Stereoselective bioconversions in continuously operated fixed bed reactors: Modeling and process optimization.

M Indlekofer et al.

Biotechnology and bioengineering, 52(4), 459-471 (1996-11-20)

The nonaqueous lipase-catalyzed kinetic resolution of racemic 2-methyl-1-pentanol in a continuously operated fixed bed reactor was theoretically and experimentally studied. A 2-dimensional mathematical model was developed to predict the performance of the heterogeneous enantioselective biotransformation and to optimize the productivity

Excess enthalpies of binary mixtures of 2-methyl-1-pentanol with hexane isomers.

Kimura F and Benson GC.

Fluid Phase Equilibria, 8(1), 107-112 (1982)

Ripening-dependent metabolic changes in the volatiles of pineapple (Ananas comosus (L.) Merr.) fruit: I. Characterization of pineapple aroma compounds by comprehensive two-dimensional gas chromatography-mass spectrometry.

Christof Björn Steingass et al.

Analytical and bioanalytical chemistry, 407(9), 2591-2608 (2015-02-24)

Qualitative ripening-dependent changes of pineapple volatiles were studied via headspace solid-phase microextraction and analyzed by comprehensive two-dimensional gas chromatography quadrupole mass spectrometry (HS-SPME-GC×GC-qMS). Early green-ripe stage, post-harvest ripened, and green-ripe fruits at the end of their commercial shelf-life were compared

Validation of the OptiSafe™ eye irritation test.

Neepa Choksi et al.

Cutaneous and ocular toxicology, 39(3), 180-192 (2020-06-27)

OptiSafe is an in chemico test method that identifies potential eye irritants based on macromolecular damage following test chemical exposure. The OptiSafe protocol includes a prescreen assessment that identifies test chemicals that are outside the applicability domain of the test

Sensory and Volatile Profiles of Korean Commercially Distilled Soju Using Descriptive Analysis and HS-SPME-GC-MS.

Jung-Min Hong et al.

Foods (Basel, Switzerland), 9(9) (2020-09-25)

Volatile compositions and sensory characteristics of 11 commercially distilled soju samples were investigated using headspace solid-phase microextraction (HS-SPME) with gas chromatography-mass spectrometry (GC-MS) and sensory descriptive analysis. A total of 59 major volatile compounds, consisting of 32 esters, 10 alcohols

Non-thermal processing of pineapple (Ananas comosus [L.] Merr.) juice using continuous pressure change technology (PCT): HS-SPME-GC-MS profiling, descriptive sensory analysis, and consumer acceptance.

Kathrin Vollmer et al.

Food chemistry, 345, 128786-128786 (2020-12-15)

The effects of single and twofold continuous pressure change technology (PCT) applications on the volatiles and sensory characteristics of pineapple juice were studied. Fresh and thermally pasteurised juices were additionally characterised. 128 volatiles were tentatively assigned in the four juices.

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