Zobrazeno 1 - 10
of 314
pro vyhledávání: '"664: Lebensmitteltechnologie"'
Publikováno v:
ACS Food Science & Technology. 3:470-477
The flavor quality is often linked to the cocoa bean variety in the literature although the influence of the variety on the flavor compound composition of chocolate has not been studied comprehensively. To investigate this, dose-over-threshold (DoT)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0622f19ceb3eb77b6358e5504e302762
https://doi.org/10.1021/acsfoodscitech.2c00418
https://doi.org/10.1021/acsfoodscitech.2c00418
Publikováno v:
Packaging Technology and Science.
Bio-based antimicrobial films have been developed using sodium alginate and 6 wt% of cinnamon essential oil (CEO) as a volatile antimicrobial substance and 4 and 6 wt% of citric acid (CA) as a non-volatile antimicrobial substance. Antimicrobial activ
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0064fbe77df0118b2f39ea9152ff77c4
https://doi.org/10.1002/pts.2733
https://doi.org/10.1002/pts.2733
The current study investigates to what extent the reaction products of thermal degradation directly influence acrylamide formation in French fries. The frying tests at 170 and 180 °C are carried out with rapeseed oil for 32 h with 128 frying cycles.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::38fccb3aa3a10c92c482d42572f78ca1
https://hdl.handle.net/11475/27327
https://hdl.handle.net/11475/27327
Autor:
Bergmann, Alan J., Breitenbach, Milena, Muñoz, Celine, Simon, Eszter, McCombie, Gregor, Biedermann, Maurus, Schönborn, Andreas, Vermeirssen, Etiënne L.M.
High-performance thin-layer chromatography (HPTLC)-bioassays are promising new methods for detecting bioactive chemicals in food packaging. Here, we test whether direct-acting genotoxic chemicals are detectable in food contact materials (FCM) using H
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::aeffd8c1ff6dfce18bbc329bf61f0f6e
https://hdl.handle.net/11475/27078
https://hdl.handle.net/11475/27078
Wheat is a vital crop in global food security, but up to 25% of the wheat harvested is contaminated with mycotoxins that have detrimental effects on human health. To address this issue, biological detoxification strategies have been developed using m
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4114698462a7c42bd5f894b81ea0b33c
Autor:
Venturini, Francesca, Sperti, Michela, Michelucci, Umberto, Gucciardi, Arnaud, Martos, Vanessa M., Deriu, Marco A.
The dataset was used for the study: Venturini, F., Sperti, M., Michelucci, U., Gucciardi, A., Martos, V.M. and Deriu, M.A., 2023. Extraction of physicochemical properties from the fluorescence spectrum with 1D convolutional neural networks: Applicati
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d6edb281acd728a3d66f80f093087b55
https://hdl.handle.net/11475/26684
https://hdl.handle.net/11475/26684
Autor:
Cordero, Chiara, Chetschik, Irene
Multidimensional chromatography has been applied for many years as a core technology for odorant patterns characterization in the flavor and fragrance field. Very recently a sensomics-based expert system (SEBES) capable to predict key-aroma signature
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3760::108883f6455e38d54495f8452a97ce85
https://hdl.handle.net/11475/27408
https://hdl.handle.net/11475/27408
Fine flavor properties of chocolates such as fruity, floral, and cocoa-like were decoded on a molecular level for the first time. The molecular compositions of six chocolates made out of liquors that were referenced with specific sensory attributes w
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e9c3d51ad8eaf74f8d2ee16d572a454d
https://hdl.handle.net/11475/26063
https://hdl.handle.net/11475/26063
Autor:
Nicola Pacher, Johanna Burtscher, Sophia Johler, Danai Etter, Denisse Bender, Lars Fieseler, Konrad J. Domig
As bread is a very important staple food, its spoilage threatens global food security. Ropy bread spoilage manifests in sticky and stringy degradation of the crumb, slime formation, discoloration, and an odor reminiscent of rotting fruit. Increasing
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f6305ece0fc188c13a9ff49f10b8f2da
https://doi.org/10.5167/uzh-231156
https://doi.org/10.5167/uzh-231156