Sökning: "headspace gas-chromatography"
Visar resultat 11 - 15 av 16 avhandlingar innehållade orden headspace gas-chromatography.
11. Aroma and Flavor in Liquid Beet Sugar Processing
Sammanfattning : Production of liquid beet sugar, a product of increasing importance for the food industry, involves many different compounds exhibiting aroma. Aroma compounds are introduced with the raw material, the sugar beets, but also formed as a result of sugar degradation (caramelization and Maillard reaction) or by contamination from process steps, such as adsorbents and ion exchangers. LÄS MER
12. Structuring porous adsorbents and composites for gas separation and odor removal
Sammanfattning : Porous zeolite, carbon and aluminophosphate powders have been colloidally assembled and post-processed in the form of monoliths, flexible free standing films and coatings for gas separation and odor removal. Zeolite 13X monoliths with macroporosites up to 50 vol% and a high CO2 uptake were prepared by colloidal processing and sacrificial templating. LÄS MER
13. Odour guided predation on acorns by small rodents during direct seeding
Sammanfattning : Costs related to planting of seedlings and plant material is a major economic obstacle that may impede successful large-scale forest restoration. One way to reduce this cost is to use direct seeding instead of planting. Nut-bearing trees such as oaks have seeds with large nutrient storage that results in competitive seedlings. LÄS MER
14. Olfactory mechanisms of host selection in phytophagous insects : behavior, neuron, and receptor
Sammanfattning : The most challenging tasks for phytophagous insects are the location and selection of mates, food sources, and oviposition sites, all crucial for survival and reproduction. To perform these tasks insects rely largely on their sense of smell (olfaction). LÄS MER
15. Reuse and Recycling of Food Packaging - Odour Related Aspects of the Use and Misuse of PET Beverage Bottles
Sammanfattning : The reuse and closed-loop recycling of food packaging was studied in order to assess consumer safety and the sensory quality (e.g. taste and smell) of packaged food. LÄS MER