Výsledky vyhledávání - "Beate Hiller"

Dietary fatty acid intervention of lactating cows simultaneously affects lipid profiles of meat and milk

Autor: Karin Nuernberg, Martha Olivera, Joaquín Angulo, Beate Hiller, Dirk Dannenberger, Bernd Losand, Liliana Mahecha, Gerd Nuernberg

Publikováno v: Journal of the Science of Food and Agriculture. 92:2968-2974

BACKGROUND: The present study investigated tissue-specific responses of muscle and mammary gland to a 10 week intervention of German Holstein cows (n = 18) with three different dietary fat supplements (saturated fat; linseed oil or sunflower oil plus

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::89a93758b33f329e1897aba61609463c
https://doi.org/10.1002/jsfa.5709

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Effect of different dietary fats on protein expression of sterol regulatory element-binding protein 1 (SREBP-1) in mammary gland tissue of lactating cows

Autor: Martha Olivera, Gerd Nuernberg, Joaquín Angulo, Karin Nuernberg, Dirk Dannenberger, Beate Hiller, Liliana Mahecha, Elke Albrecht

Publikováno v: Livestock Science. 143:300-304

The present study investigated the effect of three different dietary fats [saturated fat (SAT) (3.1% TMR DM); linseed oil (LINA) (2.7% TMR DM) or sunflower oil (SUNA) (2.7% TMR DM) added with docosahexaenoic acid rich algae (0.4% TMR DM)] on SREBP-1

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::e2df5d4484ada414b00450f8ac792488
https://doi.org/10.1016/j.livsci.2011.10.008

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Dietary n-3 PUFA affect lipid metabolism and tissue function-related genes in bovine muscle

Autor: Gerd Nuernberg, Jean-François Hocquette, Isabelle Cassar-Malek, Beate Hiller, Karin Nuernberg

Publikováno v: British Journal of Nutrition
British Journal of Nutrition, Cambridge University Press (CUP), 2012, 108 (5), pp.858-863. ⟨10.1017/S0007114511006179⟩

Gene expression profiles of bovine longissimus muscle as affected by dietary n-3 v.n-6 fatty acid (FA) intervention were analysed by microarray pre-screening of >3000 muscle biology/meat quality-related genes as well as subsequent quantitative RT-PCR

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c80325f64a6363d36c51154a57b75432
https://doi.org/10.1017/s0007114511006179

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Optimization of enzymatic oligomerization reaction conditions for three milk protein products via ceteris-paribus approach

Autor: Beate Hiller, Peter Christian Lorenzen

Publikováno v: Food Research International. 44:3118-3122

Via a ceteris-paribus approach, optimum reaction conditions for an oxidoreductase- (lactoperoxidase; laccase; glucose oxidase) induced oligomerization of milk proteins were assessed for three different milk protein products (sodium caseinate; whey pr

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::0f84501a93a9e6c1f96f6e4d7c0b4327
https://doi.org/10.1016/j.foodres.2011.06.042

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Properties of set-style skim milk yoghurt as affected by an enzymatic or Maillard reaction induced milk protein oligomerisation

Autor: Beate Hiller, Peter Christian Lorenzen

Publikováno v: LWT - Food Science and Technology. 44:811-819

Protein oligomers (2.9 x 10(4)-3.0 x 10(5) g/mol) were introduced into yoghurt in amounts of 15-37 of the total protein by an enzymatic modification of proteins in yoghurt milk by lactoperoxidase, laccase or glucose oxidase as well as by a dry matter

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::ce080e333c21fdf51dc912768e29a831
https://doi.org/10.1016/j.lwt.2010.12.012

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Comparative study of colorectal health related compounds in different types of bread: Analysis of bread samples pre and post digestion in a batch fermentation model of the human intestine

Autor: Michael Glei, Wiebke Schlörmann, Meinolf Georg Lindhauer, Beate Hiller

Publikováno v: Food Chemistry. 125:1202-1212

Seven different types of wheat and rye bread were analysed for colorectal health related compounds, pre and post digestion, in batch fermentation model of the human intestine. Pre digestion, higher amounts of colorectal health-related dietary fibre c

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::4e0c3e469f784cce0f134f162ffb4032
https://doi.org/10.1016/j.foodchem.2010.10.033

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Functional properties of milk proteins as affected by Maillard reaction induced oligomerisation

Autor: Peter Christian Lorenzen, Beate Hiller

Publikováno v: Food Research International. 43:1155-1166

Milk proteins were modified by Maillard reaction with glucose, lactose, pectin and dextran and analysed for changes in molar mass distribution and functional properties. The study revealed that oligomeric (20,000–200,000 g/mol) and polymeric (>200,

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::c18fe6f96735ee4763cd8851e8fdc63c
https://doi.org/10.1016/j.foodres.2010.02.006

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Effects of Fusarium Infection on the Phenolics in Emmer and Naked Barley

Autor: Hashadrai M. Rawel, Hans-Peter Kruse, Kai Eggert, Beate Hiller, Elke Pawelzik, Jürgen Hollmann

Publikováno v: Journal of Agricultural and Food Chemistry. 58:3043-3049

Inoculated or non-inoculated naked barley and emmer cultivars were investigated with regard to their influence on phenolic acid profiles and their arabinoxylan content. Two groups of phenolic compounds were differentiated-methanol- soluble and hydrol

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b1a98208b2ba2413db20254a68b90eec
https://doi.org/10.1021/jf903545j

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Functional properties of milk proteins as affected by enzymatic oligomerisation

Autor: Beate Hiller, Peter Christian Lorenzen

Publikováno v: Food Research International. 42:899-908

Milk proteins were enzymatically modified by transglutaminase, lactoperoxidase, laccase as well as glucose oxidase and analysed for changes in molar mass distribution, techno- and tropho-functional properties. The study revealed that high degrees of

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::37fad0f8fa1191d996f372bf7d9cca6f
https://doi.org/10.1016/j.foodres.2009.04.022

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