Zobrazeno 1 - 10
of 82
pro vyhledávání: '"Benno Kunz"'
Publikováno v:
Journal of Applied Botany and Food Quality, Vol 87 (2014)
This study describes the evaluation of the antibrowning effect of 36 plant extracts, divided into three groups: (1) fruits, vegetables, and oil seeds, (2) herbs and tea plants, and (3) medicinal plants, on minimally processed fresh apples. The extrac
Externí odkaz:
https://doaj.org/article/717ee7414022479db93ceb5bd8d5218b
Polyphenol release from protein and polysaccharide embedded plant extracts during in vitro digestion
Autor:
Nadine Schulze-Kaysers, Neslihan Işık, Hans Rainer Wollseifen, Birgit Alteheld, Peter Stehle, Benno Kunz, Sabine Kühn, S. Lesser
Publikováno v:
Food Research International. 65:109-114
Encapsulated phenol extracts from industrial processing residues of onions and apples are discussed as health promoting food additives. Prerequisite for their use in human/animal nutrition is the quantitative liberation of the phenols during digestio
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0cf87a12cdb93099f2f5a1467f7d046f
https://doi.org/10.1016/j.foodres.2014.02.012
https://doi.org/10.1016/j.foodres.2014.02.012
Publikováno v:
Food Research International. 65:103-108
Adsorption behavior of six flavonols derived from onion processing residues was evaluated using statistical design of experiments. Adsorption experiments were conducted at temperatures varying between 25 and 65 °C and pH-values of 2 to 6. Adsorption
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8693b7b55b074cd51653ec9199c0f38a
https://doi.org/10.1016/j.foodres.2014.03.014
https://doi.org/10.1016/j.foodres.2014.03.014
Publikováno v:
Biotechnology Progress. 28:623-635
A dynamic metabolic model is presented for Pediococcus pentosaceus producing lactic acid from lignocellulose-derived mixed sugars including glucose, mannose, galactose, arabinose, and xylose. Depending on the pairs of mixed sugars, P. pentosaceus exh
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::645e80b292f50a7b27522edb68f34cc1
https://doi.org/10.1002/btpr.1521
https://doi.org/10.1002/btpr.1521
Autor:
Sri Haryani Anwar, Benno Kunz
Publikováno v:
Journal of Food Engineering. 105:367-378
The stability of microencapsulated fish oil prepared using various drying methods is investigated. The fish oil with ratio of 33/22, eicosapentaenoic acid (EPA):docosahexaenoic acid (DHA), is emulsified with four combinations of matrices, and emulsio
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5686a3b54813d111b1be6a2ef8353320
https://doi.org/10.1016/j.jfoodeng.2011.02.047
https://doi.org/10.1016/j.jfoodeng.2011.02.047
Publikováno v:
Food Science and Biotechnology. 20:715-724
Reconstituted grapefruit juice was debittered with XAD-7HP adsorbent resin in batch experiments and the adsorption rate constants of the bitter principal naringin and the volatile flavor compounds α-pinene, β-myrcene, dlimonene, α-terpineol, and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ac8bf0a3f8e40f49896cb83a6a85675e
https://doi.org/10.1007/s10068-011-0101-y
https://doi.org/10.1007/s10068-011-0101-y
Publikováno v:
Enzyme and Microbial Technology. 48:285-292
An unstructured model for an integrated fermentation/membrane extraction process for the production of the aroma compounds 2-phenylethanol and 2-phenylethylacetate by Kluyveromyces marxianus CBS 600 was developed. The extent to which this model, base
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0683ec1150d718050e8d72c5d3558a43
https://doi.org/10.1016/j.enzmictec.2010.12.003
https://doi.org/10.1016/j.enzmictec.2010.12.003
Publikováno v:
International Journal of Food Science & Technology. 46:30-36
Summary Grapefruit juice made from concentrate was debittered using a laboratory-scale downflow column packed with XAD-7HP adsorbent resin. Sorption of the bitter principle naringin was analysed by high-performance liquid chromatography. In addition,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0dcd45686af140eb013c601f82c50acb
https://doi.org/10.1111/j.1365-2621.2010.02442.x
https://doi.org/10.1111/j.1365-2621.2010.02442.x
Publikováno v:
Journal of Food Science. 75:S308-S311
Olive leaf extract (OLE) contains high amounts of oleuropein and hydroxytyrosol. The antioxidant capacity of these polyphenols makes OLE a promising ingredient for functional food. OLE causes very strong bitterness perception and can therefore only b
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6bf23203a3ab92ba6987b74568d5b68c
https://doi.org/10.1111/j.1750-3841.2010.01698.x
https://doi.org/10.1111/j.1750-3841.2010.01698.x
Publikováno v:
Journal of Texture Studies. 41:358-380
Ten instrumental variables derived from a variety of five test probes (three-point bending, needle, 2-mm/6-mm cylinder compression and small blade shear) and five deformation rates ranging from 5 to 100 cm/min were used to predict the sensory texture
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b1247e74d235ea5b6c299b6958ff1e40
https://doi.org/10.1111/j.1745-4603.2010.00229.x
https://doi.org/10.1111/j.1745-4603.2010.00229.x