Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Carmen M. Breitling-Utzmann"'
Autor:
Vera Gottstein, Mara Bernhardt, Elena Dilger, Judith Keller, Carmen M. Breitling-Utzmann, Steffen Schwarz, Thomas Kuballa, Dirk W. Lachenmeier, Mirko Bunzel
Publikováno v:
Foods, Vol 10, Iss 8, p 1705 (2021)
Coffee silver skin is produced in large amounts as a by-product during the coffee roasting process. In this study, coffee silver skin of the species Coffea arabica L. and Coffea canephora Pierre ex A. Froehner as well as silver skin pellets produced
Externí odkaz:
https://doaj.org/article/52ea5ed6e7b84818a14d0bb0cb2ae27b
Autor:
Vera Rief, Christina Felske, Andreas Scharinger, Katrin Krumbügel, Simone Stegmüller, Carmen M. Breitling-Utzmann, Elke Richling, Stephan G. Walch, Dirk W. Lachenmeier
Publikováno v:
Beverages, Vol 7, Iss 2, p 31 (2021)
Acrylamide is probably carcinogenic to humans (International Agency for Research on Cancer, group 2A) with major occurrence in heated, mainly carbohydrate-rich foods. For roasted coffee, a European Union benchmark level of 400 µg/kg acrylamide is of
Externí odkaz:
https://doaj.org/article/ee324cd28cb0482080774f7826385fb2
Autor:
Dirk W. Lachenmeier, Steffen Schwarz, Jan Teipel, Maren Hegmanns, Thomas Kuballa, Stephan G. Walch, Carmen M. Breitling-Utzmann
Publikováno v:
Toxics, Vol 7, Iss 1, p 1 (2018)
The four heat-induced coffee contaminants—acrylamide, furfuryl alcohol (FA), furan and 5-hydroxymethylfurfural (HMF)—were analyzed in a collective of commercial samples as well as in Coffea arabica seeds roasted under controlled conditions from v
Externí odkaz:
https://doaj.org/article/8cdf7e2c3a3f484a9eb66887ea6df084
Autor:
Elke Richling, Carmen M. Breitling-Utzmann, Katrin Krumbügel, Simone Stegmüller, Stephan G. Walch, Dirk W. Lachenmeier, Vera Rief, Christina Felske, Andreas Scharinger
Publikováno v:
Beverages; Volume 7; Issue 2; Pages: 31
Beverages, Vol 7, Iss 31, p 31 (2021)
Beverages, Vol 7, Iss 31, p 31 (2021)
Acrylamide is probably carcinogenic to humans (International Agency for Research on Cancer, group 2A) with major occurrence in heated, mainly carbohydrate-rich foods. For roasted coffee, a European Union benchmark level of 400 µg/kg acrylamide is of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::238a328bf1a890dc1cf03f4c60f10f37
https://doi.org/10.20944/preprints202103.0446.v1
https://doi.org/10.20944/preprints202103.0446.v1
Autor:
Carmen M. Breitling-Utzmann, Dirk W. Lachenmeier, Jan Teipel, Maren Hegmanns, Thomas Kuballa, Steffen Schwarz, Stephan G. Walch
Publikováno v:
Toxics
Volume 7
Issue 1
Toxics, Vol 7, Iss 1, p 1 (2018)
Volume 7
Issue 1
Toxics, Vol 7, Iss 1, p 1 (2018)
The four heat-induced coffee contaminants—acrylamide, furfuryl alcohol (FA), furan and 5-hydroxymethylfurfural (HMF)—were analyzed in a collective of commercial samples as well as in Coffea arabica seeds roasted under controlled conditions from v
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9d15e5787dfac63e8f19cd09c294cbe6
Autor:
Thomas Kuballa, Carmen M. Breitling-Utzmann, Stephan G. Walch, Dirk W. Lachenmeier, Steffen Schwarz, Jan Teipel
The three heat-induced coffee contaminants acrylamide, furfuryl alcohol (FA) and 5-hydroxymethylfurfural (HMF) were analyzed in a collective of commercial samples as well as in Coffea arabica seeds roasted under controlled conditions from very light
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::af91c240fb2593398b13a4df8dfcced9
Publikováno v:
Archives of biochemistry and biophysics. 391(2)
While the Maillard reaction of amino acids and proteins as well as its consequences in vivo has been thoroughly investigated, little attention has so far been paid to the glycation of aminophospholipids such as phosphatidylethanolamine (PE) or phosph
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::dc57cece945ef915cf8a46f01a375f31
https://pubmed.ncbi.nlm.nih.gov/11437356
https://pubmed.ncbi.nlm.nih.gov/11437356