Zobrazeno 1 - 10
of 14
pro vyhledávání: '"Agnieszka Golon"'
Publikováno v:
ARKIVOC, Vol 2015, Iss 5, Pp 1-19 (2015)
Externí odkaz:
https://doaj.org/article/d973ac1cc1fa4342874e061af9208965
Publikováno v:
Foods, Vol 3, Iss 3, Pp 461-475 (2014)
Thermal treatment of food changes its chemical composition drastically with the formation of “so-called” Maillard reaction products, being responsible for the sensory properties of food, along with detrimental and beneficial health effects. In th
Externí odkaz:
https://doaj.org/article/4a2b0bc8fc30412093a52006382852f9
Publikováno v:
ARKIVOC, Vol 2015, Iss 5, Pp 1-19 (2015)
New tetramethoxy-(tetra-hydrazinecarboxamide) cyclophanes with unexpected anti /anti conformation were prepared from the addition of chiral di oxolane-based dicarbohydrazides to 4,4 ′-diisocyanato-3,3 ′-dimethoxy-1,1 ′-biphenyl in anhydrous THF
Publikováno v:
Foods, Vol 3, Iss 3, Pp 461-475 (2014)
Foods
Foods; Volume 3; Issue 3; Pages: 461-475
Foods
Foods; Volume 3; Issue 3; Pages: 461-475
Thermal treatment of food changes its chemical composition drastically with the formation of “so-called” Maillard reaction products, being responsible for the sensory properties of food, along with detrimental and beneficial health effects. In th
Publikováno v:
Tetrahedron. 69:11130-11137
Seven novel bis-N-substituted-hydrazinecarboxamide receptors were synthesized in good to excellent yields by reacting chiral dicarbohydrazides, obtained from commercially available tartaric acid, with substituted aromatic isocyanates. The newly synth
Publikováno v:
Tetrahedron Letters. 54:4139-4142
A novel class of chiral enantiomerically pure C 2 -symmetric polyamide macrocycles has been synthesized from the reaction of chiral dioxolane dicarbohydrazides, obtained from commercially available tartaric acid, and aromatic diisocyanates. The novel
Autor:
Nikolai Kuhnert, Agnieszka Golon
Publikováno v:
Journal of Agricultural and Food Chemistry. 60:3266-3274
Caramel is one of mankind's best known dietary materials obtained from carbohydrates by heating. Much effort has been expended toward the chemical characterization of the components of caramel but impeded by a lack of suitable analytical techniques s
Autor:
Dieter Lompe, Annette Groddeck, Jürgen Warrelmann, Nikolai Kuhnert, Klaudia Hettwer, Camilla Schubert, Agnieszka Golon
Publikováno v:
MÜLL und ABFALL.
Autor:
Nikolai Kuhnert, Agnieszka Golon
Publikováno v:
Foodfunction. 4(7)
The chemical analysis of caramel, formed upon heating of carbohydrates, remains a significant challenge due to the complexity of the resulting product mixture. Identification of the products formed upon heating of monosaccharides including fructose,
Publikováno v:
Journal of agricultural and food chemistry. 61(3)
Many dietary products containing polysaccharides, mostly starch and cellulose, are processed by thermal treatment. Similarly to the formation of caramel from mono- and disaccharides, the chemical structure of the carbohydrates is dramatically altered