volatile sulfur compound


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volatile sulfur compound (VSC),

material produced by malodorous volatile gases resulting from bacteria in the oral cavity.
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Scientists at North Carolina State University clarified the source and formation of volatile sulfur compounds in fluid milk.
Scientists at Iowa State University undertook a study to investigate how volatile sulfur compounds in precooked ready-to-eat (RTE) turkey breast react to doses of radiation and subsequent storage.
Certain chemical end products of bacterial putrefaction known as volatile sulfur compounds (VSCs) smell foul and have been determined to be responsible for the offensive odor.
In the large multi-metals study, some metal treatments were initially associated with decreases in volatile sulfur compound concentrations, but these effects were shown to reverse after four months of anaerobic storage (Figure 4).
Comparison of Low-Temperature and Hot-Air Drying Methods for the Amount of Volatile Sulfur Compounds from A.
Methanethiol, dimethyl disulfide and dimethyl trisulfide are important volatile sulfur compounds play an important role for Cheddar cheese flavor.
(5) Additionally, Lactobacillus can metabolize methionine, which forms volatile sulfur compounds such as methanethiol, dimethyl disulfide and propionic acid.
Relationship between volatile sulfur compounds, BANA-hydrolyzing bacteria and gingival health in patients with and without complaints of oral malodor.
Subjects brushed twice daily, with breath quality evaluated at 1.5, 3, 8 and 24 hours after initial dosing by monitoring of volatile sulfur compounds (VSCs) using a halimeter and second-person organoleptic grading.
Volatile sulfur compounds are typical components of spoiled fish and most of the specific spoilage bacteria produce one or several volatile sulfides.
In particular, the present invention relates to novel lactic acid bacteria belonging to the genus Weissella, which can inhibit the proliferation of anaerobic bacteria producing volatile sulfur compounds by interacting with them and generating hydrogen peroxide under aerobic and anaerobic conditions.
The remaining 24 papers present original research on a variety of topics, examples of which include cell culture models to assess bioactivity of functional foods and dietary supplements, assessment of antioxidant activity of phytopolyphenols in cell culture systems, antioxidant capacity of phenolic extracts from selected food by-products, antioxidant and anti-cancer activities of green and black tea polyphenols, impact of berry phytochemicals on human health, formation of off-odorants during light exposure of milk and its inhibition by antioxidants, and control of irradiation-induced lipid oxidation and volatile sulfur compounds using antioxidants in raw meat and ready-to-eat meat products.