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In this book two novel utilisations of volatile compounds in the field of Pharmaceutical Chemistry are presented. First, volatile degradation products of lipids are applied to the characterisation of vegetable fats and oils and the detection of their adulteration. Unfortunately, routine methods for ...
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Plant-based milk alternatives are often nutritionally unbalanced, and their flavor profiles limit their acceptance. In this work, mono- and co-culture fermentation processes were developed to upgra...
Wine is a widely consumed beverage due to its unique and pleasant sensory properties. Wine is composed of more than one thousand chemical compounds (e.g., alcohols, esters, acids, terpenoids, phenolic compounds, flavonoids, anthocyanins, minerals, and vitamins, among others) resulting from several c...
Considerable amounts of exotic fruits such as pineapples (Ananas comosus [L.] Merr.) are imported from their tropical production sites to European and North American markets. The major portion of the pineapples destined for export is harvested at an early green-ripe stage (GR, green-ripe), exported ...
This book covers the most recent research activities and achievements regarding to the solid phase microextraction (SPME) technique. It is a powerful sample preparation tool that addresses the new challenges of analytical laboratories. Among others, its fundamental applications involved the sampling...
Throughout most of history, medicinal plants and their active metabolites have represented a valuable source of compounds used to prevent and to cure several diseases. Interest in natural compounds is still high as they represent a source of novel biologically/pharmacologically active compounds. Due...