the effect of milk and milk compone

the effect of milk and milk component on the deodorization of diallyl disulfide, allyl methyl disulfide , allyl mercaptan , allyl methyl sulfide ,and methyl mercaptan in the headspace of garlic as well as in the mouth and nose space after garlic ingestion was investigated using select ion flow tube-mass spectrometry. fat free and whole milk significantly reduced the head-, mouth-, and nose-space concentration of all volatiles. water was the major component in milk reponsible for the deodorization of volatiles. due to its higher fat content, whole milk was more effective than fat-free milk in the deodorization of the more hydrophobic volatiles diallyl disulfide and allyl methyl disulfide. milk was more effective than water and 10 % sodium caseinate in the deodorization of allyl methyl sulfide , a persistent garlic odor , in the mouth after garlic ingestion . addition of milk to garlic before ingestion had a higher deodorizing effect on the volatiles in the mouth than drinking milk after consuming garlic.

ผลลัพธ์ (ไทย) 1:

Results of milk and dairy deodorization diallyl disulfide at the sulfide allyl methyl, allyl mercaptan, allyl methyl sulfide and methyl mercaptan in the headspace garlic, as in the mouth and nose after eating garlic was examined. selected ion flow tube spectrometry exam using a lot of fat free milk and a significant decrease in the mouth - and nose area of concentration of volatiles all water is a key component of milk reponsible for deodorization. volatiles because of the high fat content Fresh milk was more effective than milk fat in the deodorizer hydrophobic many volatiles diallyl disulfide Old and the sulfide allyl methyl milk is more effective than sodium caseinate and 10% in the deodorization of allyl methyl Texas. Fire garlic's odor In the mouth after eating garlic and garlic before eating dairy products also have a high deodorizing effect volatiles mouth than drinking milk after consuming garlic.

ผลลัพธ์ (ไทย) 2:

Results of milk and other dairy smell of sulfide diallyl, disulfide, allyl methyl, mercaptan allyl, sulphide, allyl methyl and mercaptan, methyl in the headspace of the garlic, as well as in the mouth and nose after. garlic consumption was monitored using selected ion flow tube mass spectrometry fat free milk and significantly reduced both the concentration of the mouth- and nose area of the volatile all water is a key ingredient in Reponsible milk flavor volatiles. Because of the fat content, the higher the milk more efficiently than fat-free milk in flavor volatiles like water more diallyl disulfide and methyl allyl sulfide milk is effective. more than water and sodium caseinate 10% to eliminate the smell of sulfide, methyl allyl, garlic fixed in the mouth after ingestion of garlic in addition to milk consumed garlic before it takes effect. To eliminate odors, volatile, higher than drinking milk in the mouth after consuming garlic.

ผลลัพธ์ (ไทย) 3:

Effect of components in milk and milk smell of Dial Lil Lil Lil dial dimethyl sulfide and methyl Mercury captan, allyl, Methyl Mercury caps instead. Head of garlic in space, both in the mouth and nose. After the garlic has been used to select ion flow tube mass spectrometry. Fat-free and whole milk reduced head, mouth, and nose of the total evaporation. Water is the main ingredient in milk and odor removal of volatile compounds. Due to a higher fat content of whole milk was more effective than fat-free milk in eliminating the odor of the substance. Dial Lil volatile sulfide) than the methyl. . milk more efficiently than water and 10% sodium caseinate in Al odor of methyl sulfide. Persistent smell of garlic In the mouth after eating garlic In addition to the garlic milk before consumption has increased. Affect the flavor volatiles in the mouth. Drink more milk after consuming garlic.