Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Christine Rentschler"'
Autor:
Carina Winkler, Niramol Pholpipattanapong, Sabine Kuebler, Reinhold Carle, Tim Anders, Christine Rentschler, Jumnong Wuthisomboon, Tanja Sulzer, Peter Elstner, Sabine Korhummel, Andreas Nagel, Saiko Qadri, Hans-Ulrich Endress, Sybille Neidhart, Pittaya Sruamsiri, Stefanie Kienzle
Publikováno v:
Industrial Crops and Products. 109:923-935
To exploit the full potential of industrial mango peel waste (MPW 0 ) as a starting material for the recovery of bioactive and functional coproducts despite its seasonality, it must be processed efficiently into a storable dried byproduct of uniform
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fc6c460d6d4e5a532592918408f32a44
https://doi.org/10.1016/j.indcrop.2017.08.028
https://doi.org/10.1016/j.indcrop.2017.08.028
Autor:
Sybille Neidhart, Andreas Nagel, Reinhold Carle, Hans-Ulrich Endress, Christine Rentschler, Carina Winkler
Publikováno v:
Carbohydrate Polymers. 174:1144-1155
Three methods for the recovery of purified pectins from directly dried mango peel were developed, using selective precipitation of mango pectin in propan-2-ol (IPA) of adequate volume concentrations for purification. Yields, composition, macromolecul
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b92b3bf248093f3b6e872f4d5614539d
https://doi.org/10.1016/j.carbpol.2017.07.005
https://doi.org/10.1016/j.carbpol.2017.07.005
Autor:
H.-U. Endreß, U.S. Schmidt, Valerie L. Pietsch, Christine Rentschler, Heike P. Schuchmann, T. Kurz
Publikováno v:
Food Hydrocolloids. 56:1-8
Conjugates were prepared from whey protein isolate (WPI) and pectins in a dry heating process (80 °C, 79% RH). Citrus pectins with different degree of esterification (DE) were employed: low methylesterified (LMCP, DE = 34%), high methylesterified (H
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7144a24afa90a71d67a9db870b7f725c
https://doi.org/10.1016/j.foodhyd.2015.11.015
https://doi.org/10.1016/j.foodhyd.2015.11.015
Publikováno v:
Food Biophysics. 10:217-227
Citrus pectin was chemically and thermally modified in order to increase the hydrophobic character of the molecule and its adsorptivity to the oil–water interface. The degree of acetylation and methylesterification was increased and the molecular w
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0dd46dcc389f615150503fcbfdc59b46
https://doi.org/10.1007/s11483-014-9380-1
https://doi.org/10.1007/s11483-014-9380-1
Autor:
Peter Elstner, Sabine Wulfkühler, Sabine Korhummel, Pittaya Sruamsiri, Christine Rentschler, Hans-Ulrich Endress, Jumnong Wuthisomboon, Sybille Neidhart, Carina Winkler, Tim Anders, Niramol Pholpipattanapong, Saiko Qadri, Reinhold Carle, Tanja Sulzer, Andreas Nagel
Publikováno v:
Industrial Crops and Products. 61:92-105
Fresh industrial mango peel waste (MPW0) has to be processed into a storable commodity to enable its upgrading into dietary fibers or pectin and antioxidants regardless of its seasonal availability. In this feasibility study, 19 prototype processes t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::055433820760a49606adf3dac216211d
https://doi.org/10.1016/j.indcrop.2014.06.034
https://doi.org/10.1016/j.indcrop.2014.06.034
Autor:
Reinhold Carle, Petra Streker, Petra Hilt, Hans-Ulrich Endreß, Christine Rentschler, Andreas Schieber
Publikováno v:
Innovative Food Science & Emerging Technologies. 4:99-107
b ¨¨ Abstract A process for the combined recovery of pectin and phenolic compounds from apple pomace, the primary by-product of apple juice production, was developed. The process includes extraction of dried apple pomace with diluted mineral acid a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3a6e17af2e20ff805f19c1d5b4b3b5e6
https://doi.org/10.1016/s1466-8564(02)00087-5
https://doi.org/10.1016/s1466-8564(02)00087-5
Publikováno v:
Chemie Ingenieur Technik. 86:1472-1472
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a760eef2c0f94388b97793c07675618d
https://doi.org/10.1002/cite.201450688
https://doi.org/10.1002/cite.201450688