Zobrazeno 1 - 10
of 16
pro vyhledávání: '"Arndt Nobis"'
Publikováno v:
Talanta Open, Vol 5, Iss , Pp 100086- (2022)
During the germination of legumes, raffinose family oligosaccharides (RFOs) are decomposed into mono- and disaccharides. As legumes are a traditional part of the human nutrition, storage carbohydrates are generally incorporated in the daily meals and
Externí odkaz:
https://doaj.org/article/d15c1967326e491989be91cf8eed6648
Autor:
Arndt Nobis, Melanie Kwasnicki, Florian Lehnhardt, Michael Hellwig, Thomas Henle, Thomas Becker, Martina Gastl
Publikováno v:
Foods, Vol 10, Iss 11, p 2668 (2021)
Flavor instability of beer is affected by the rise of aroma-active aldehydes during aging. Aldehydes can be either released from bound-state forms or formed de novo. This second part of our study focused on the de novo formation of aldehydes during t
Externí odkaz:
https://doaj.org/article/39465828253a4bb59f3551976c6a4bf9
Publikováno v:
Foods, Vol 10, Iss 10, p 2432 (2021)
Flavor instability of pale lager beer depends decisively on aroma-active aldehydes from the Maillard reaction, Strecker degradation, and lipid oxidation, which are formed in various oxidative and non-oxidative reactions. Therein, aldehydes can be for
Externí odkaz:
https://doaj.org/article/a8592f9ab25245f9a6ad6dba7fd9e2b5
Publikováno v:
Foods, Vol 10, Iss 10, p 2320 (2021)
The dynamic changes in beer flavor are determined by its aging potential, which comprises of present free and bound-state aldehydes and their precursors. Rising flavor-active aging compounds cause sensory deterioration (flavor instability). These com
Externí odkaz:
https://doaj.org/article/b895fa450f324621903494cd53e9a5be
Autor:
Thekla Alpers, Roland Kerpes, Mariana Frioli, Arndt Nobis, Ka Ian Hoi, Axel Bach, Mario Jekle, Thomas Becker
Publikováno v:
Foods, Vol 10, Iss 1, p 76 (2021)
The high loss rate of bread is generally known to contribute to the alarmingly high numbers in worldwide food waste. Correct storage techniques are believed to enable the reduction of preventable food waste. Therefore, the influence of storage parame
Externí odkaz:
https://doaj.org/article/438616572f994b06bcd6ddcb45d6fb23
Publikováno v:
European Food Research and Technology. 249:157-165
Trace metals, particularly zinc, influence the growth and metabolism of yeast. In the literature the recommended concentration of zinc in pitching wort is > 0.15 mg/L; lower concentrations cause fermentation problems and reduce in consequence final b
Publikováno v:
Journal of Agricultural and Food Chemistry. 69:3732-3740
3-Deoxyglucosone (3-DG) is a Maillard reaction intermediate, which forms known beer aging compounds such as Strecker aldehydes. However, the role of 3-DG in beer aging stability has not been described yet. To investigate the influence of 3-DG toward
Autor:
Florian Lehnhardt, Arndt Nobis
Publikováno v:
Nachrichten aus der Chemie. 68:80-83
Autor:
Florian Lehnhardt, Thomas Becker, Melanie Kwasnicki, Arndt Nobis, Thomas Henle, Michael Hellwig, Martina Gastl
Publikováno v:
Foods; Volume 10; Issue 11; Pages: 2668
Foods, Vol 10, Iss 2668, p 2668 (2021)
Foods
Foods, Vol 10, Iss 2668, p 2668 (2021)
Foods
Flavor instability of beer is affected by the rise of aroma-active aldehydes during aging. Aldehydes can be either released from bound-state forms or formed de novo. This second part of our study focused on the de novo formation of aldehydes during t
Publikováno v:
Foods, Vol 10, Iss 2432, p 2432 (2021)
Foods; Volume 10; Issue 10; Pages: 2432
Foods
Foods; Volume 10; Issue 10; Pages: 2432
Foods
Flavor instability of pale lager beer depends decisively on aroma-active aldehydes from the Maillard reaction, Strecker degradation, and lipid oxidation, which are formed in various oxidative and non-oxidative reactions. Therein, aldehydes can be for