Zobrazeno 1 - 10
of 14
pro vyhledávání: '"Alfred Studer"'
Autor:
Alfred Studer, Richard H. Stadler
Publikováno v:
Acrylamide in Food
The formation of acrylamide via the Maillard pathway at temperatures typically above 120 °C is today the most prominent route of formation. The key precursor of acrylamide, asparagine, provides the chemical backbone of acrylamide, in essence through
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::88f334b290195a147748d1ee266f3149
https://doi.org/10.1016/b978-0-12-802832-2.00001-2
https://doi.org/10.1016/b978-0-12-802832-2.00001-2
Autor:
Monica Anese, Bhawna Batra, Edoardo Capuano, Reinhold Carle, Francisco J. Casado, Ayşegül ÇEBİ, Fang Chen, Zuzana Ciesarová, Colin Crews, Rosa M. Delgado, Piotr Dobrowolski, Vincenzo Fogliano, Heinz Freisling, Vural Gökmen, Eduardo J. Guerra-Hernández, Aytül Hamzalıoğlu, Francisco J. Hidalgo, Monika Hułas-Stasiak, Sastry S. Jayanty, Cheng Jin, Diganta Kalita, Tolgahan Kocadağlı, Kristína Kukurová, Daotong Li, Jie Liu, Pieternel Luning, Marta Mesias, Burçe Ataç Mogol, Hanna Mojska, Alfredo Montaño, Francisco J. Morales, Chandra S. Pundir, Maimunah Sanny, Nadia Slimani, Richard H. Stadler, Alfred Studer, Yalçın Tepe, Ewa Tomaszewska, Antonio D. Troise, Pengpu Wang, Rosario Zamora, Ying Zhang, Slađana Žilić
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f43fdbbbf1d2a2adede736b49599a70c
https://doi.org/10.1016/b978-0-12-802832-2.01002-0
https://doi.org/10.1016/b978-0-12-802832-2.01002-0
Acrylamide: Update on Selected Research Activities Conducted by the European Food and Drink Industry
Autor:
Hans Lingnert, Marianne Gunilla Lindblom, Silvani D, D. H. Tallmadge, Müller D, Gondé P, David Vincent Zyzak, Matissek R, Whitmore T, Alfred Studer, Thompson G, van Eijck P, Richard H. Stadler, Imre Blank, Wood J, Ashby P, Taeymans D, Andersson A, Faivre, Lalljie Sp
Publikováno v:
Journal of AOAC INTERNATIONAL. 88:234-241
This paper reviews the progress made by the European food and drink industry (CIAA) on acrylamide with regard to analytical methods, mechanisms of formation, and mitigation research in the major food categories. It is an update on the first CIAA revi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c3dd1fda3dee432a7e77120a3a9be4a8
https://doi.org/10.1093/jaoac/88.1.234
https://doi.org/10.1093/jaoac/88.1.234
Autor:
Natalia Varga, Sonja Riediker, Benoît Schilter, Ludovica Verzegnassi, Alfred Studer, Martin Grigorov, Richard H. Stadler
Publikováno v:
Chemical Research in Toxicology. 16:1242-1250
The thermal degradation over temperature and time of selected amino acids (Asp, Gln, and Glu) in the presence of reducing sugars was investigated in low moisture model systems. Copyrolysis of glucose-Asp mixtures led to the release of acrylic acid, a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1bccb142396c54fb7b2a4702e535a2aa
https://doi.org/10.1021/tx034088g
https://doi.org/10.1021/tx034088g
Publikováno v:
Process-Induced Food Toxicants
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5094745f860f557be5d8dc98b70d5b80
https://doi.org/10.1002/9780470430101.ch7
https://doi.org/10.1002/9780470430101.ch7
Autor:
Richard H. Stadler, Natalia Varga, Alfred Studer, Walburga Seefelder, Gary Williamson, Francis Scanlan
Publikováno v:
Food additivescontaminants. Part A, Chemistry, analysis, control, exposurerisk assessment. 25(4)
3-Mono-chloropropane-1,2-diol (3-MCPD) is a contaminant that occurs in food in its free (diol) form as well as in an esterified (with fatty acids) form. Using a simple intestinal model, it was demonstrated that 3-MCPD monoesters and 3-MCPD diesters a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::159ed8bfe223b57ac16ce4ac5e62fbc5
https://pubmed.ncbi.nlm.nih.gov/18348037
https://pubmed.ncbi.nlm.nih.gov/18348037
Publikováno v:
Thermal Processing of Food: Potential Health Benefits and Risks
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4c241be8613d5ad76d8f1e400fe63af1
https://doi.org/10.1002/9783527611492.ch12
https://doi.org/10.1002/9783527611492.ch12
Autor:
John O'Brien, Dominique Taeymans, Peter Ashby, Sam Lalljie, John Wood, Imre Blank, Paul Van Eijck, Reinhard Matissek, Pierre Gondé, Tricia Whitmore, Marianne Gunilla Lindblom, Hans Lingnert, David Silvani, Detflef Müller, S. Thompson, Alfred Studer, Richard H. Stadler, Dan Tallmadge
Publikováno v:
Critical reviews in food science and nutrition. 44(5)
Acrylamide is a synthetic monomer with a wide scope of industrial applications, mainly as a precursor in the production of several polymers, such as polyacrylamide. The main uses of polyacrylamides are in water and wastewater treatment processes, pul
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f4fff7c76b2a4e2345fb1643de13cdd3
https://pubmed.ncbi.nlm.nih.gov/15540646
https://pubmed.ncbi.nlm.nih.gov/15540646
Autor:
Alfred Studer, Rudolf Jürgens
Publikováno v:
Acta Haematologica. 5:47-64
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1ff931de1ec63eabf9182351c91d3a38
https://doi.org/10.1159/000203811
https://doi.org/10.1159/000203811
Autor:
Alfred Studer
Publikováno v:
Acta Haematologica. 3:278-292
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fdc5d22df30f308798f5274bec3ad2d2
https://doi.org/10.1159/000203585
https://doi.org/10.1159/000203585