Volatile fatty acids

Volatile fatty acids (VFAs), comprising mainly of acetic acid and lesser quantities of propionic and butyric acids, are generated when zoomass or phytomass is acted upon by acidogenic and acetogenic microorganisms. VFAs can be utilized by methanogens under anaerobic conditions to generate flammable methane–carbon dioxide mixtures known as ‘biogas’.

6p trinhthamhodang1 16-11-2019 9 0   Download

In this study, we aimed to compare fatty acid and volatile compound compositions of four rosehip species, namely Rosa pimpinellifolia, R. villosa, R. canina, and R. dumalis, by gas chromatography with flame ionization detector (GC/FID) and headspace and immersion solid-phase microextraction gas chromatography-mass spectrometry.

11p danhdanh11 09-01-2019 7 0   Download

The potential of using anaerobic digestion for the treatment of poultry blood has been evaluated in batch assays at the laboratory scale and in a mesophilic semi-continuous reactor. The biodegradability test performed on residual poultry blood was carried out in spite of high inhibitory levels of acid intermediaries. The use of activated carbon as a way to prevent inhibitory conditions demonstrated the feasibility of attaining anaerobic digestion under extreme ammonium and acid conditions.

11p kequaidan1 16-11-2019 11 0   Download

The physiological responses, dry matter and water intake of Sahiwal and Karan Fries (Holstein-Friesian X Tharparkar) heifers were monitored under two feeding regimes i.e. feeding regime-1 (NRC, 2001) and feeding regime-2 (15 % higher energy than NRC 2001, by supplementation of molasses). Six each of healthy heifers of Sahiwal and Karan Fries (18-24 month) were selected from ICAR-National Dairy Research Institute (ICAR-NDRI), Karnal. Before start of actual experiment, the animals were given 15 days adaptation period on both the feeding regime.

9p nguaconbaynhay6 24-06-2020 2 0   Download

The advanced biochemical characterisation of green, red lentil and wheat fours was performed by assessing their folic acid content as well as individual minerals, amino acids, fatty acids and volatile compounds.

9p vijiraiya2711 27-05-2020 6 0   Download

Probiotics are a community of nutraceuticals. Their potential in functional foods serves to promote health or to prevent diseases. Ramping up of flavor profile is an ongoing trend in modern dairy, so designer products are at the forefront towards desired health, wellness and sensorial enjoyment of everyday life. In the present work, volatile compounds of a potentially beneficial culture, Leuconostoc paramesenteroides, isolated from cheddar cheese were studied for 21 days.

6p vitamix 15-02-2019 8 0   Download

Fresh tomato volatiles are formed in intact fruit during ripening and upon tissue disruption. There are different pathways involved in the biosynthesis of these volatiles. The oxylipin pathway uses free unsaturated fatty acids with the sequential action of lipoxygenase, hydroperoxide lyase and alcohol dehydrogenase to produce volatile aldehyde and alcohol compounds.

10p caplock2711 19-02-2019 13 0   Download

Ceratonia siliqua is a legume tree of considerable commercial importance for the flavor and sweets industry cultivated mostly for its pods nutritive value and or several health benefits. Despite extensive studies on C. siliqua pod non-volatile metabolites, much less is known regarding volatiles composition which contributes to the flavor of its many food products. To gain insight into C.

7p trinhthamhodang1 16-11-2019 12 0   Download

Plant releases volatile chemicals compounds in air through which plant interacts to both biotic and abiotic communities these are called plant volatiles. Nearly one-fifth of the carbon fixed by plant every day is released as volatiles. Majority of plant volatiles are derived from: terpenoids, fatty acid catabolites, aromatics, amino-acid derived products and alcohols. Plant volatiles serve various functions in plants ranging from signal transduction to plant defense.

14p kethamoi6 29-06-2020 3 0   Download

Volatile fatty acids (VFAs), principally acetate, propionate and butyrate but also lesser amounts of valerate, caproate, isobutyrate, isovalerate, 2-methylbutyrate and traces of various higher acids, are produced in the rumen as end-products of microbial fermentation....

50p lequanghoang15 24-08-2010 74 6   Download

Rumen fermentation is an exergonic process that converts feedstuffs to short-chain volatile fatty acids (VFA), methane, ammonia and occasionally lactic acid. Some of the free energy is used to drive microbial growth, but heat is also evolved. The efficiency of rumen microbial growth can have a profound effect on animal performance....

34p lequanghoang15 24-08-2010 58 6   Download

Rice is a staple cereal consumed by much of the world’s population but has received relatively little attention as a potential feed stuff for the animal industries in many parts of the world. It may be because its price is relatively high and only a small amount of rice produced is traded (6.2%). India, Thailand and Vietnam play a major role in the world rice export market.

12p visasuke2711 02-05-2019 7 0   Download

The compost, landfill waste, paddy soil and kitchen waste were used for development of microbial inoculum for the enhancement of biogas production from cattle dung under anaerobic batch conditions. Six digesters were set up containing, biogas slurry, compost, paddy soil, landfill waste and kitchen waste along with cattle dung in different concentration. The dehydrogenase activity, cellulase activity, N, P, K content, volatile solids, total solids, total volatile fatty acids, C/N ratio and biogas production was studied in samples at different time intervals.

8p cothumenhmong4 25-03-2020 15 0   Download

The study revealed that the pH of cow-dung slurry at the beginning was 7.8; neem-cake, 5.0 and pongamia-cake, 5.8 suggesting significant differences in pH among the bio-gas substrates used. Two months after anaerobicdigestion, there was increase in pH with increase in the proportion of cow-dung and also increase in total-N and P in biogas spent slurry after anaerobic-digestion. There was no definite trend with reference to total-K.

10p nguaconbaynhay10 22-01-2021 0 0   Download

The volatile fraction of S. dulcis was analyzed by GC-MS to show the accumulation of methyl esters of fatty acids. The useful compound methoxybenzoxazolinone (MBOA) was found to be localized in the CH2Cl2- soluble fraction of the MeOH extract. For the direct qualitative and quantitative evaluation of MBOA in the CH2Cl2-soluble fraction 1 H-NMR method was applied in this study.

7p giesumanh 13-11-2018 2 0   Download

An attempt was undertaken to evaluate the shelf-life of Ready To Eat (fish cutlet) of anchovies (Stolephorus commersonii). Fish cutlet was prepared by following standardized recipe and it was subjected to proximate composition, biochemical, microbiological and organoleptic analysis at an interval of three days during 18 days of storage period. Results for protein, lipid, ash and moisture indicates decreasing trend significantly from 15.14% to 13.26, 12.33% to 10.55%, 2.86% to 2.47% and 60.59% to 57.22% (P < 0.05) respectively.

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The effect of rosemary extract and oregano extract was compared with Butylated Hydroxytoluene (BHT) which was incorporated in chitosan film and studied the quality and shelflife of Indian Mackerel (Rastrelliger kanagurta) steaks during ice storage. The quality of the product was analysed by using biochemical methods (peroxide value, free fatty acid, thiobarbituric acid, trimethyl amino nitrogen, total volatile basic nitrogen, pH), microbial methods (total plate count) and sensory quality.

16p angicungduoc5 12-06-2020 6 0   Download